Shrimp Stuffed with Scallops

This would make a great appetizer or tapa. It's simply fresh scallops, finely chopped and mixed with a little salt, garlic, paprika, and pepper, stuffed into a butterflied shrimp, drizzled with olive oil, and baked in a very hot oven until done. Add a sprinkle of fresh parsley and a squeeze of lemon, and there you are!

Niter Kibbeh (Ethiopian flavored butter)

Continuing on with my Ethiopian food kick that was triggered by a visit to Blue Nile a few weeks ago...


Niter Kibbeh is a clarified butter flavored with various herbs and spices that is used in much of traditional Ethiopian cooking. I decided to make a batch today before proceeding with the rest of my Ethiopian cooking experiments. You can make a traditional one, with butter, or a vegan version, using margarine and olive oil.

Niter Kibbeh

In a heavy saucepan, heat:

• 2lb unsalted butter

OR

• 1/2 lb margarine
• 1/2 lb olive oil

Add to this:

• 1/4 cup chopped onion
• 2 garlic cloves, crushed
• 2 teaspoons fresh ginger, grated
• 1/2 teaspoon turmeric
• 4 cardamom seeds, crushed
• 1 cinnamon stick
• 2 whole cloves
• 1/8 teaspoon nutmeg
• 1/4 teaspoon ground fenugreek
• 1 tablespoon fresh basil

Cook over very low heat for between 45 minutes and an hour. If you're using butter, cooking until the butter solids have precipitated out, leaving a clear, golden liquid.

Strain through cheesecloth or a very fine sieve, making sure no particles pass through. This will keep without refrigeration for many months.


Once it's solidified, the butter becomes opaque, and the color changes as well:


The flavor is actually rather milder than you'd expect.

By the way... if you've never made clarified butter before, be prepared for some serious work getting the carmelized milk solids out of the pan!

Kang's Coffee Break

We happened to be in the student ghetto area on South U around dinner time, feeling particularly hungry, when we noticed Kang's Coffee Break (1327 South University), which advertises authentic Korean cuisine. There were a few Koreans eating there when we arrived, which is always a good omen.

Kang's is a small place, with a counter dividing the kitchen from the main room, which itself has a few tables arranged in rows and a few seats along the window. But they have a decent sized menu, with 22 entrees, 11 soups and stews, and 9 appetizers. We ordered a plate of potstickers to start, a Bul Go Ki, and a Chap Chae Bop. That's Chap Chae with rice- they also offer a version with rice cakes.


The entrees arrived first, along with two cups cup of delicious soup (beef broth with miso, I think), two kimchee and two sukju namool. Everything was very tasty, and very authentically Korean, at least in our experience. The Chap Chae was especially delicious.


By the time the potstickers arrived we were close to full, so they came home with us. Prices are very reasonable- most entrees are between $7 and $8, and make a filling lunch or dinner. I expect we'll be back many more times to explore the rest of the menu.