Sear Torshe (Pickled Garlic)

5 bulbs garlic

brown vinegar

Clean the excessive dried skins from the outside of the bulbs being careful to keep the bulbs whole.  Carefully remove the roots with a sharp knife.  Wash and drain the garlic. 

Tightly pack a pint jar with the whole bulbs of garlic.  One bulb can be broken up and used to fill in empty spaces.  Fill the jar with the vinegar and cover.  Label the jar with the date and set it aside to pickle.  It will be ready to eat in one year. 

 

NOTE:  For a special treat let a jar sit unopened for 2 or 3 years.

Torshe Bademjan (Eggplant Chow-Chow)

1 large eggplant

1/2 cup dried mint (1 6 oz. bottle)

1 large bulb garlic, finely minced

5 hot green peppers, finely chopped

or 2 jalapenos, finely chopped

1-1/2 teaspoons mustard seeds (optional)

3 teaspoons black pepper

1/2 teaspoon red pepper

1 teaspoon dried peppermint (optional)

1-1/2 teaspoons tumeric

salt  (to taste)

brown vinegar

Wash the eggplant and prick it 3 or 4 times with a fork.  Place it on a cookie sheet and bake it in a hot oven (400F) until it is very soft.  To test if done, press the eggplant near the stem.  Peel it and chop it very well.  Place in a large (32oz.) glass jar.  Add the dried mint, garlic, hot green peppers, mustard seeds, black pepper, red pepper, dried peppermint and tumeric.  Add enough salt to suit your taste and then fill the container with enough vinegar to stand 1 inch above the eggplant mixture.  Mix well with a wooden spoon. 

Let the chow-chow stand for 1 month before using.  This is especially good with abgusht.

NOTE:  Add more vinegar whenever the level goes below the eggplant mixture because the dried herbs will absorb the vinegar and the torshe should always be covered by vinegar.

Shrimp and Tasso Gumbo

2 lb large shrimp in shell (21 to 25 per lb), peeled and shells reserved

14 cups water

1/4 cup vegetable oil

1/2 cup all-purpose flour

2 medium onions, chopped

2 celery ribs, chopped

1 large green bell pepper, chopped

1/2 lb fresh or frozen pork tasso, thawed if frozen, trimmed and cut into 1/4-inch pieces

1 1/2 teaspoons salt

1/2 teaspoon cayenne

10 oz fresh or frozen baby okra, thawed if frozen, trimmed, and cut into 1/4-inch-thick rounds (2 cups)

3/4 cup thinly sliced scallion greens

Simmer shrimp shells and water, uncovered, in an 8-quart pot until liquid is reduced to about 12 cups, 15 to 20 minutes, then pour through a sieve set over a large bowl and discard shells.

Stir together oil and flour in a 10-inch heavy skillet (preferably cast-iron) with a flat metal or wooden spatula, then cook over moderately low heat (do not use a high-BTU burner), scraping back and forth constantly (not stirring) until roux is the color of milk chocolate, 30 to 45 minutes. (As roux cooks, it may be necessary to lower the heat to prevent scorching.) Add onions, celery, and bell pepper and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.

Scrape roux mixture into cleaned 8-quart pot, then add shrimp stock and bring to a boil, stirring occasionally. Reduce heat, then add tasso, salt, and cayenne and simmer, uncovered, 30 minutes. Add okra and simmer until tender, 5 to 8 minutes. Stir in shrimp and simmer until just cooked through, 2 to 3 minutes. Stir in scallion greens and salt to taste.

Gourmet - 6/2005