Just ordered the Yaquina Bay Oyster Hash and a corpse reviver. I was hoping for some jambalaya, but the brunch menu keeps me waiting until a later date. Reggie Houston’s band “Box of Chocolates” just hit a break, but I look forward to some fresh live jazz soon.
I’m looking forward to trying this array of hot sauces
…and here it comes!
Smacking me awake all at once (and finally at 1:39 pm) suddenly revived by all three flavor sat once! First, the hash arrives, and I gingerly try to angle my iPad without looking too awkward. But, before I can take a bite, jazz and the reviver steal the scene. Corpse reviver lifts my whole body like a zombie’s first steps from the grave, but the jazz gets me walking….
The list reads: chilled gin with lemon absinthe and more. The corpse reviver is a perfect compliment to my groggy state. I’m even somewhat glad I forgot to order chicory coffee. A tiny fruit sits at the bottom, perhaps a black currant from house made cassis ( just my guess).
The hash is now mostly gone. Delicately fried oysters and soft poached eggs above roasted potatoes and whole garlic cloves. The sauces aren’t really hot enough so I forget about them.
I think the fruit was a small cherry by the flavor, though I’m not sure how one can steal the seed from such a small fruit.
Happy culinary adventures,
Red Jalopy. Green Jalopy. Each is a satisfyingly crisp chipotle leek blend. One made with green Jalapeños and one with red. All ingredients are Oregon grown.
Contributing my flavor to Kitchen Share Southeast. This was a tasty class for 14 people inside the Kitchen of St. David of Wales fusing Jamaican curry in a Northwest style.
Hello Yello Curried Chanterelle Pumpkin
1T Hello Yello Curry Powder from “The Noble Spice”
1 Large Onion
1 Small Pumpkin (or any medium size winter squash or equivalent summer squash)
1/2C Coconut Milk
1T Cooking oil (I like to use grapeseed oil)
1t Tapioca Powder
Salt to taste
Rice N’ Peas
2c White Rice (I use Japanese Hagia rice which has the germ intact, giving a richer flavor)
1c Coconut Milk
1/2 – 1C Red Beans (I like to cook an extra few cups to have on hand throughout the week)
Sprig of Thyme (best pulled fresh from a perennial garden bed)
Salt to taste
2 Ways to cook the Pumpkin or Squash:
Steam the pumpkin or squash in halves…or…Peel your it and cut it into scrabble size pieces or smaller, because the smaller they are the faster they cook.
Get your water boiling for your rice
Heat oil in a large skillet on medium high and simmer the diced onion. When onion is translucent add curry.
Watch the rice pot for boiling and add coconut milk and beans when it does.
Add Coconut milk to the curry pan and stir it curry yellow!
Add Squash, and mushrooms and cook until tender.
When the rice water reaches boiling again add the rice, keeping an eye out for boiling once more. Add thyme and simmer after it boils.
I was walking through the farmers market and stumbled on a poet selling poems while you wait. So, I traded him four bottles for five poems:
[gview file="http://www.thenoblespice.com/wp-content/uploads/2013/08/IanForsythPoeticiezesTheSpice.pdf" save="1"]by Ian Drew Forsyth poemonthestreet.tumblr.com
I am always interested in how others experience my spices. Food as in life, our experiences are colored by our own stories. We can approach understanding those perspectives
Garlic is one of my favorite spices for culinary and medicinal use. I use a special dried garlic in Fennesse and Hello Yello to add a sweet nutty bridge of flavor that brings these curry powders together.
Chesnok is my favorite variety of garlic. I was introduced to it at Maplewood Gardens in Elderon, WI where I planted over 17,000 garlic seeds by hand. This was a great lesson in what I could accomplish by putting my mind and body into something while having the lead of garlic expert Dave Peterson.