Author Archives: jackiscooking

Jack is Cooking Coconut Fish with Kale and Coconut Rice

Posted on by under coconut, coconut milk, fish, kale, rice
Well Hello Internet!
Last night i made the most delicious fish covered with coconut, and rice cooked with coconut, and some kale!  it was a coconut inspired meal.  anyways its really easy to do.  
heres what you’ll need:
some kind of fish (i used sole)
coconut milk
coconut flakes
salt and pepper
kale
garlic
ginger
coconut rice (follow rice directions, but use substitute half of the water with coconut milk.  also add in some coconut flakes)
First i let the fish sit in some coconut milk with salt and pepper for like 30 minutes.  
while this was sitting i prepared the kale.  i just cut it roughly, chopped up some garlic, and chopped up some ginger.  i’ll be back to that in a little bit.
After it soaked in the milk for 30 minutes, i took the fish, and i coated it in a mixture of flour salt and pepper.  (at about this time you should start cooking the rice also) then i put it back in the coconut milk, just to get a coating on both sides, and then i covered both sides with coconut flakes (the unsweetened kind!)
i heated up 2 pans.  one to cook the kale, and the other to cook the fish.  in the kale pan i put a tablespoon of olive oil, and started to saute the garlic and ginger.  in the fish pan i put about 3-4 tablespoons of olive oil.  and let that heat up til it was pretty hot.  Add the kale to the ginger and garlic, and stir around.  cover to let it steam.  this can cook for about 5 minutes and then its done.  (a little lemon juice is really good in this also!)
while the kale was cooking, i added the fish to the other hot pan, and let it cook until it was nice and golden brown, then i flipped it and cooked until it was nice and golden brown on the other side! (fish cooks pretty quick, so this all happens in like 5 minutes.  you got to stay on top of this and the kale!)
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if you time it right, the kale, the fish, and the rice should all be done at the same time!
yum!
mmm mmm delicious!!

Jack is Cooking Beef Jerky

Posted on by under beef jerky, garlic, ginger, paprika, sesame seeds, soy sauce, sriracha, steak, tahini
Well Hello Internet!
i decided to take on a new project of making delicious homemade Beef Jerky! 
this was the first time, and i think it turned out pretty good, although a little salty.  
here’s what i did:
the beef:
i used an organic grass-fed sirloin tip steak from Herondale Farm
i cut this into strips that were fairly thin.
for the marinade:
ginger
garlic
soy sauce
hot sesame oil
olive oil
tahini
sriracha 
ginger ale
i marinated the steak for 24 hours in this.  
after 24 hours, i took the steak out of the marinade, and i put some dry spices on for a dry rub (this is where i used too much salt, so if you do this, be careful with the salt. 
the dry rub:
paprika
salt
pepper
herbs de provence
after i put the beef strips in this to give a little coating i put them on racks in the oven at 150°.  i let it stay in there for about 3 hours.  or basically until it became jerky. some of the pieces were finished a little before, because they were smaller, and some took a little longer, so you have to keep your eye on it.
all in all its pretty good!  but this is something i’m definitely going to keep working on. different marinades etc!
mm mm delicious!

Jack is Cooking French Toast

Posted on by under bread, cinnamon, eggs, milk, vanilla
Well Hello Internet!
The other morning i made French Toast for breakfast.  it is super easy to make!  here’s what you’ll need:
Eggs (2 for 4 or 5 pieces)
milk
vanilla
cinammon
bread (preferably a little stale)
now then there are probably precise measurements that you are supposed to use, but i kind of do it by eyeball.  the way i like to do this, is to crack the eggs onto a plate.  but don’t mix them yet.  then i pour some milk onto the plate until the milk makes a full circle around the eggs.  then i put what i imagine to be a teaspoon of vanilla.  the cinnamon, i put enough to put a dusting over the yellow of each egg.  then i take a fork and whisk it all together.
after that take the bread and let it soak in the egg mixture.  if the bread is less stale it will absorb it all pretty quick, so you don’t have to do it for so long.  the more stale the bread, the longer you should soak.
in a frying pan melt some butter.  once its nice and melted put the bread in and start to fry it!
When the bread gets nice and golden on the bottom its time to flip!
when its golden on the other side its done!
i like to put a little butter on top and lots of maple syrup.  i LOVE maple syrup.  with pancakes and french toast and waffles i like them to be swimming in maple syrup.  
mmm mmm delicious!

Jack is Cooking Sancocho

Posted on by under Uncategorized

Well Hello Internet!


a few weeks ago, i made a delicious South American/Caribbean dish called Sancocho.  There are many different ways to make this dish, each one unique to the particular country that makes it.  


The recipe that i made was a Colombian version i believe.  its pretty easy to make, it just takes a couple of hours.  heres what you’ll need:


1 head of garlic
3 medium carrots, chopped
1 red bell pepper
1 yellow bell pepper
1 small Spanish onion, chopped
1 habenero chile, chopped
2 cup chopped fresh cilantro leaves
1 gallon water
1.5 tablespoons glace de poulet
1 tablespoon ground cumin
Salt and pepper
1 (3 to 4-pound) chicken, cut into 8 pieces (with bones!!!)
1 small yucca, peeled and cut into 2-inch pieces
1 green plantain, peeled and cut into 2-inch pieces
10-12 small purple potatoes, halved
2 ripe plantains, peeled and cut into 3-inch pieces
3 ears corn, cut in 3 pieces

First! saute the garlic, carrots, peppers, onion, chile and 1 cup of cilantro with some olive oil until everything is tender.

next take all these soft veggies, and a little of the water and puree them in a blender:




Then, in a really big pot, mix the puree with the water, glace de poulet, cumin, and season with salt and pepper. Bring this to a boil and then simmer for about 30 minutes.

Add the chicken and simmer for another 20 minutesish

add in the yucca and the green plantain (chop this into bite size pieces) and simmer for 20 minutes more. then add the potatoes, the ripe plantain, and the corn and simmer for another 30 minutes.

In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree.  mix into the stew, and season with some salt and pepper.  


serve in a bowl, making sure that everybody gets a little of everything!  this makes quite a bit of soup, and can be frozen in the freezer to enjoy at a later date!

mmmm mmmmm delicious!


Jack is Cooking Mostly Macro Banh Mi

Posted on by under carrots, cilantro, daikon, onion, tempeh, vietnamese sandwich
Well Hello Internet!
its been a couple of weeks, and i have a few posts lingering that i have to put up! but heres a quick one in the mean time.  Last night for dinner i made some Mostly Macrobiotic (almost but not quite) Vietnamese Sandwiches (otherwise known as Banh Mi)
i made them with tempeh instead of the roast pork that is normally in these delicious sandwiches, but i tailored this tempeh to be just as delicious.  
heres what you’ll need:
for the carrots:
2 carrots julienned
1 daikon julienned
1/2 cup water
1/4 cup white vinegar
2 tablespoons rice syrup
some salt
for the tempeh:
1 package of tempeh
2 tablespoons of ketchup
1 tablespoon soy sauce
2 inches of ginger
2-3 cloves of garlic
half a lemon 
1/4 cup apple cider vinegar
1 tablespoon olive oil
1/2 tablespoon hot sesame oil
for the sandwiches:
baguettes
spicy mayonaise (mayonaise + sriracha)
cilantro
cucumbers
onion
So First make the carrot slaw
to do this put the water, vinegar and rice syrup in pan and bring to a boil.  transfer to a bowl and let it cool down.  put in the carrots, and the daikon with some salt.  i put in some dried cranberries for some extra goodness too.  let this sit for 30 minutes to an hour, turning every now and then.
While these are festering we can cook the tempeh.  first its good to steam it.  Tempeh is always better steamed first.  so while its steaming, prepare the sauce.  put the ketchup, ginger, garlic, soy sauce, sesame oil, olive oil, lemon juice, and apple cider vinegar together in pan and stir and cook until it boils.
yay!  this is an awesome BBQ sauce, good to put on any kind of meat, or tempeh to make it taste more like BBQ.
 when the tempeh has steamed for 20 minutes or so, pour this sauce all over it, and then cook it in a skillet for about 15 minutes at a medium heat.  now the tempeh is all done!

now all to do is to make the sandwich! so toast the baguette, slather on some spicy mayonnaise (you can make it more or less spicy by the amount of sriracha sauce you put on)  put some tempeh on the roll, then the onions, the cucumbers, some of the carrots and daikon, and top it off with a bunch of cilantro!
the word is that this is as good or better than any of the sandwich places!  (except Nicky’s of course.  that place is the bomb.  but they should make a tempeh sandwich for a veggie option instead of a portabello…)
mmm mmmm delicious!