June Joust: Carolina Perloo Samosas

Nuria of Spanish Recipe, and Winner! of last month's Royal Joust, (congratulations, Nuria!!) chose a wonderful trio of ingredients for this month's contest: rice, bacon, and tomato. (Y'know, I think it is really the June Joust!) How could any dish combining these marvelous ingredients not be a winner? This month's Royal Foodie Joust is presided over as always by The Leftover Queen.

This combination made me recall with fondness the "Spanish Rice" my mom used to fix for us when we were growing up. It was one of our favorites. I really have no idea why it's called Spanish Rice, as it is unlike either Mexican red rice or the classic saffron rice dishes of Spain. It is, however, one of the best things you could ever put in your mouth, dubious origins aside.

Truthfully, Mom's Spanish Rice has more in common with Low Country dishes like perloo ( a kind of rice pilaf similar to jambalaya) than anything from Spain. Because of this, I thought it would be fun to play with Mom's recipe to create my own version of Carolina Perloo.

Taking things a step further, even more fun to add a multucultural twist to the whole thing by using the perloo to fill some Indian Samosas.

It has been quite a while since I made homemade samosas and it was a lot of fun! Since it was lying around, I used a deep-fryer that I seriously don't know if I've used in the past decade! I guess it was worth dragging with me to all the places I've lived over the years!

As I was working, I recalled that I once made 80 samosas for my friend Sarada's retirement party. ( In August, in a non-airconditioned kitchen, too!) I finished the golden-fried samosas off with a lemon-mint parsley drizzle. Both the samosa dough and the sauce are adapted from recipes by total culinary goddess, Nicole Routhier.

And while the Joust is a blast and I look forward to competing each month, I feel like this time, I've already won: DS pronouced the samosas "really, really, really yummy." And if there is one thing DS knows, it's great food! :P

I hope you enjoy my fusion-inspired creation! This is my Joust entry for June. Please don't forget to vote. Polls are open from June 3-8.

Carolina Perloo Samosas with Lemon-Mint Parsley Sauce by DomesticMuse
Makes 6 Samosas

Besides tasting fantastic, the wonderful thing about this perloo is it is very versatile-- just the thing for using up leftovers. In fact, it's one of the best uses I can think of for leftover white rice. I flavored mine with some ham I had left in the freezer along with some shrimp.

You will have lots of perloo leftover, so feel free to serve the extra along-side each person's samosa.



8 slices bacon (I used some applewood smoked bacon)
3 med. onions, chopped
1 lg, green pepper, chopped
2 cloves garlic, minced
1/2 t. salt black pepper to taste
3 1/4 c. tomato juice
2 14 1/2 oz. cans diced tomatoes
1 heaping t. sugar
2 1/2 c. cooked white rice
1- 1 1/2 c. diced ham
1/2 lb. med. shrimp, shelled

For the samosa dough:
2 c. unbleached all-purpose flour
1/2 t. salt
1/2 t. sugar
4 T unsalted butter, melted
1/2 c. ice water (plus more, if needed)

1. Cook the bacon until crisp and dry, reserving all bacon fat. Remove the bacon and drain on paper towels.
2. Cook the onion and green pepper in the hot bacon fat in a large, deep skillet over medium heat for 5 minutes or so, until tender and fragrant. Add the garlic and cook for 2 more minutes.


3. Add the tomato juice, diced tomatoes, sugar, salt, and pepper. Stir well and bring the mixture to a boil. Cover, reduce the heat, and cook at a low simmer, with the lid cracked, for 2 hours, stirring every 15 minutes or so. The mixute should be somewhat thicker.
Here is my perloo base, just starting to simmer:

4. Add the white rice and the diced ham, and stir to combine.

Simmer, covered, over very low heat for 50 minutes. Check every 15 minutes to make sure rice is not getting too dry, adding a little water if needed.
5. Add the shrimp, cover and cook and additional 10 minutes. Crumble the bacon over the top, and stir into the mixture. Remove from the heat and cool.

Here's my perloo, all done!


(Mixture can be prepared 1 day ahead and brought to room temperature for stuffing the samosas.)

Make the samosa dough:
1. Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade and process briefly to combine. Pour the melted butter over the flour mixture, and pulse until the mixture resembles coarse meal.
2. Turn the processor on and with the motor running, pour the ice water down the feed tube. Process until the dough begins to come together. If the dough is too dry, add a bit more water. If too wet, add a teaspoon or two of flour to make a soft but workable dough.

3. Place the dough on a lightly-floured work surface and knead gently until all ingredients are incorporated.
4. Divide the dough into 3 pieces. Shape into balls and then flatten each ball into a disc.

Place on a parchment-lined baking sheet or plate, sprinkle lightly with flour, cover with plastic wrap, and refrigerate for 30 minutes.

Roll and Fill the Samosas:
5. After 30 minutes, work with 1 piece of dough at a time, leaving the rest in the fridge. On a well-floured surface, roll each disc out into a 10" round.

6. Cut each round in half with a sharp knife. Moisten the straight edge of the dough with water and fold the dough into a cone, overlapping the dough (one side will have a double thickness of dough). Pinch the seams together, leaving the top open.
7. Fill each cone with about 1/4 c. of the perloo, and pinch the top securely shut. Place the filled samosas on a plate and refrigerate as you make them.


Cook the Samosas:
8. Heat 2-3 inches of vegetable oil in a large sauce pan or use a fry cooker and fill according to manufacturer's instructions. Heat the oil to 375F.
9. Cook the samosas in the hot oil for 4 minutes, turning halfway through if needed.

Place on a paper-towel-lined plate, and keep warm in a low oven until all samosas are cooked and you are ready to serve. Serve with sauce, below.




Lemon-Mint Parsley Sauce

Juice of 2 fresh lemons
1/2 c. Italian parsley, leaves only, chopped
1/3 c., packed, fresh mint leaves, chopped
2 garlic cloves, minced
1/3 sweet white onion, minced
1/2 t. salt
cayenne pepper to taste
1/2 c. extra-virgin olive oil


Mix everthing together in a bowl, and drizzle on the hot Samosas. It's delicious on just the perloo, too!

DC's plate before:


And after!



!Buen provecho!

Apron Giveaway + Stuffed Sea-Bass Fillet Wrapped in Chard with Pomegranate-Hazelnut Vinaigrette

Well, my food photos for ths one really did not turn out well. So disappointing, as I had such high hopes for this, too! This is my Royal Foodie Joust entry for May! This month's Royal Foodie Joust, presided over as always by The Leftover Queen has been quite a challenge.
Rather than specific ingredients, tThe theme for this month's joust is Red, White, and Green. When I heard it, I instantly imagined snowy white fish filets wrapped up in ruby-veined chard. I guess there must be some slavic or scandinavian blood in this here Indian, because I am just crazy about beets and chard. Chard is actually a variety of beet that is raised for its leaves and yummy stems. Every spring I just seem to crave beets in all guises. I decided it would be colorful and fun to add some beet slices and a garlicky crabmeat stuffing to the chard packets as well.

I am quite fond of chard, even though it's a bit of a pain to wash and chop. It's really important to wash it well, as it is very sandy. I always drop the leaves into a sinkful of lukewarm water and let soak for 3-4 minutes, long enough for the dirt to sink to the bottom.

Then carefully lift the leaves out of the water. Wow, just look at all the sand that got left behind!


Here's my original recipe for

Stuffed Sea Bass Wrapped In Chard Leaves
with Pomegranate-Hazelnut Vinaigrette
by DomesticMuse

Ingredients:
8 large Swiss Chard leaves, preferably ruby or rainbow chard
4 6 oz. sea bass filets
1 med. beet
8 T softened boursin cheese
zest of 1 lemon
1/8 c. fresh basil leaves
1 lg. shallot
4 0z. "crabmeat" (I used the fake crab flakes)
2 T freshly grated parmigiano-reggiano
1/2 t. Cholula or other hot sauce
1/4 t. cayenne pepper
salt and freshly ground black pepper to taste

For the vinaigrette:
1/2 c. pure pomegranate juice, such as Pom Wonderful
juice of 1 fresh lime
1 T red wine vinegar
2 T fresh basil leaves, preferably purple basil
4 T extra virgin olive oil
4 T walnut oil Salt and pepper to taste
2 T. chopped toasted hazlenuts

First, roast the beet. Preheat the oven to 400F. Trim away any leaves, leaving 1" of stem, and wash the beet well. Rub with some vegetable oil and add salt and pepper.

Wrap in foil and place on a baking sheet.
Bake for 30-35 min., or until the beet is easily pierced by a knife. When cool, remove from the foil and remove the beet skin gently with your fingers. Slice into paper-thin slices. (I used my food processor, fitted with the 2mm blade.)


To prepare the chard leaves for stuffing, remove the stems and reserve for another use. Dip the chard leaves in boiling water for 5-10 second to blanch, and drop into an ice water bath.


Dry on kitchen towels. With a sharp paring knife, carefull pare down the thick ribs on the back side of the chard leaves so the leaves are of even thickness.

Spread the leaves out and set aside.


To prepare the stuffing, place the boursin cheese, the lemon zest, the shallot (chopped), the basil leaves, hot sauce, cayenne, parmigiano-reggiano and the crab meat in bowl of a food processor fitted with the steel blade. Process until smooth, and add salt and pepper to taste.
My fininshed stuffing:


To prep the fillets: Preheat the oven to 400F. Spread the 4 filets on a work surface.


Season them on both sides with salt and pepper. Cover 2 of the filets with beet slices. Then add a generous layer of stuffing, and top the stuffing with more beet slices.

Top with the remaining fish filets.


Cut each of the two stuffed filets in half cross-wise, to make 4 stuffed pieces.
Lay 2 chard leaves on the work surface to form an X. Place one of the stuffed filets on top of the chard leaves, and wrap tightly in the leaves.

Repeat with the remaining filets.

Heat a large oven-proof skillet over medium high heat. Add 1 T olive oil. Add the chard packets and sear for 1 minute. Then place the skillet in the oven and roast the chard packets for 12-16 minutes.



Meanwhile, prepare the pomegranate vinagrette. Place the pomegranate juice, the lime juice, the basil, the red wine vinegar, salt, and pepper in a blender or food processor. Turn on the machine and add the walnut and olive oils slowly. Taste and correct seasoning as needed.

When the chard packets are done, serve drizzled with the pomegranate vinaigrette and sprinkle with chopped hazelnuts.






To go with the fish packets, I made braised new potatoes and an old family favorite, that sounds weird but is quite delicious. I find myself craving it every spring: Balsamic Beet and Apple Puree.

It's an old standy-by from The Silver Palate that is really simple to make. For 3 servings. roast 2 medium or 1 large beet in foil at 400F, as descibed above, until very tender. Let cool, peel, and cut into several pieces. Meanwhile, chop one yellow onion and saute slowly in 2-3 T of butter with salt, pepper, and 1 T. of sugar. Add 2 apples, peeled, cored and chopped, and saute until the onions and apples are very tender. Add 1-2 T balsamic vinegar. Puree the beet with the apple and onion mixture in the food processor.




We really enjoyed this meal, even if the entree didn't turn out to be as photogenic as I had hoped. It is actually pretty simple to prepare, and goes together quite quickly, once the beets are roasted. The pomegranate vinagrette and chopped hazelnuts added just the perfect tart, tangy and rich touch to the fiinshed dish. It was delicious!

I think this vinaigrette is one of the best uses I've found thus far for the case of Pom Wonderful that the company generously sent me. I will be experimenting with it more this week, now that we are mostly settled into the new house. (Not that there isn't still plenty of unpacking to do, LOL!!)



Happy Spring, All!

Just found out about a great APRON giveaway!! A Wrestling Addicted Mommy is giving away a Carolyn's kitchen hot pink sweetheart apron, deadline is May 5!

Get the details here. As you all know, I am wild for vintage aprons, and Carolyn's Kitchen's aprons are sizzlin'! So don't miss Wrestling Mommy's giveaway!

Yours in culinary love,
DomesticMuse