Seasoning and cooking in claypot, Sinigang Na Isda

This post is a continuation of claypot cookware that I made a few weeks ago. Now we get to the serious stuff....cooking!

After the pot has been fired (1800deg) and cooled enough to handle it is soaked in water for 2hrs.

Remove from the water and dry. Rub interior surface with 2 cloves of garlic.

Preheat oven to 225deg and fill pot with water

Cover and place in oven for 3hrs.

Being earthenware the pot can not tolerate extreme fluctuations in temperature, it it does it can crack or explode. So prior to cooking soak pot for 1hr in water. Drain and add your ingredients.

I'm preparing Sinigang Na Isda (Filipino sour fish stew). The broth is made from 35g tamarind pulp, to that 50g eggplant, 1 tomato, 50g daikon radish, 30g scallions and 2cups water.

Cover and bring to a boil, about 30min over hot coals. Once steam starts to escape continue cooking for 10min. Uncover and add 200g milkfish and 50g spinach. Replace lid and cook for another 5min.

Garnish with scallion tops and Thai chilies, season with fish sauce then serve.

Smoky, sour, salty, spicy and very good! Can't wait to cook another dish this way.

Grilling Beef

An hour before grilling ribeye's are removed from the package dried with a paper towel, placed on a wire rack and put back into the fridge to dry a bit. Fire up some coals, 45min later make an even layer ashen coal under the grates. Close the lid and prepare the steaks. Get 4 cloves garlic, peel and smash. Remove ribeye's from the fridge and rub surface with garlic, one clove per side. Sprinkle both sides with kosher salt and place on the hot grill. Do not not touch for 3min!

 After 3min turn over and continue grilling for another 3min. Remove and place on a plate, season with black pepper and rest for 15min. This technique produced a rare warm interior that was tender, juicy and flavorful!!

These wonderful cuts came from Pleasant Valley Beef, a local farm that sells at the Vacaville farmers market Saturday mornings. I have to say these have been the best grass fed steaks I have had so far! 

Chocolate Salty Balls

1/2c shredded coconut

1/3c toasted shredded coconut
1/4 cup coconut oil
2tbsp cacao powder or 1 square (1 oz) unsweetened baking chocolate chopped
1/4 cup coconut butter softened
1 tsp sea salt (or to taste)

1/4 tsp ghost chili powder (optional)

Melt coconut oil with the chocolate. Add the coconut butter and stir until well incorporated. Add 1/2 cup shredded coconut and  (chili too if used), mix well and place in the freezer to cool and firm up. Meanwhile pour the toasted coconut on to a plate and add salt & mix together.

When the chocolate mixture is firm and scoopable, use a tablespoon to scoop it out and roll it into the coconut. Makes 12 balls