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Message
My new odd cooking goal - Cinnamon
Posted on 1/28/10 at 8:38 pm
Posted on 1/28/10 at 8:38 pm
I'm looking to incorporate more of this spice into some of my dishes
However, I'd like to do so without making a lot of sweet things like grilled fruits and dessert type items.
I'm aware that there are some Indian dishes that use cinnamon in conjunction with blends of other spices but I'd like to try to use it in more savory dishes than just Indian food because that gets pretty labor intensive.
Any ideas or suggestions? (other than telling me to GTFO)
However, I'd like to do so without making a lot of sweet things like grilled fruits and dessert type items.
I'm aware that there are some Indian dishes that use cinnamon in conjunction with blends of other spices but I'd like to try to use it in more savory dishes than just Indian food because that gets pretty labor intensive.
Any ideas or suggestions? (other than telling me to GTFO)
6
Posted on 1/28/10 at 8:44 pm to Powerman
Not any receipe ideas but use fresh cinnamon sticks and grind as you need, it makes a huge diffrence
Posted on 1/28/10 at 8:47 pm to Powerman
quote:
Powerman
A lot of "real Mexican and Latin American" recipes have cinnamon as a component. It is kind of like what is that flavor I am tasting? It is a regular condiment in my kitchen. Cinnamon sticks freshly ground are fricking awesome.
Posted on 1/28/10 at 8:47 pm to Tigerpaw123
I have some of both. I need to steal my coffee grinder back from my office
Posted on 1/28/10 at 8:48 pm to glassman
quote:
A lot of "real Mexican and Latin American" recipes have cinnamon as a component.
Could you give me an example of a pretty common Mexican dish that I might be familiar with that would be authenticated somewhat by adding Cinnamon into the mix?
Posted on 1/28/10 at 8:53 pm to Powerman
Do you put cinnamon in a mole?
Posted on 1/28/10 at 8:54 pm to Powerman
Alot of Mexican mole's use cinnamon
Posted on 1/28/10 at 8:55 pm to COOCHIE
quote:Only if I can get that SOB to hold still...
Do you put cinnamon in a mole?
Posted on 1/28/10 at 9:17 pm to Powerman
I have chicken wings marinating in the fridge in a jerk marinade that I made with cilantro, garlic, salt, white onion, coriander powder, ginger, turbinado, olive oil, apple cider vinegar, black pepper, habanero hot sauce, allspice, bay leaves and cinnamon. The above was run through a food processor and poured over the chicken wings. I'll throw them on the smoker tomorrow night.
Posted on 1/28/10 at 9:19 pm to kurtloup
That sounds pretty tasty
As a side note: I've added a few pinches of cinnamon to some Osso Bucco before and I thought it added another dimension to the dish
As a side note: I've added a few pinches of cinnamon to some Osso Bucco before and I thought it added another dimension to the dish
Posted on 1/28/10 at 9:26 pm to Powerman
quote:
Powerman
It really is the taste that can elevate a dish. Whether it is Latin or Middle Eastern in flavor.
Posted on 1/28/10 at 9:29 pm to Powerman
There is a Moroccan dish with beef, I think, that is on the hot food bar at Whole Foods that is pretty good. It has cinnamon in it. I tried winging a version at home, but it wasn't as good. You may be able to find a recipe online. I didn't have much luck, but I didn't try very hard.
Posted on 1/28/10 at 9:35 pm to Powerman
Posted on 1/28/10 at 9:47 pm to Powerman
Moussaka
Posted on 1/28/10 at 10:25 pm to Powerman
Cinnamon is what makes Cincinnati chili, "Cincinnati Chili."
Those freaks eat it on spaghetti noodles.
Those freaks eat it on spaghetti noodles.
Posted on 1/28/10 at 10:44 pm to Powerman
ive added it to chili before and of course when i bake a sweet potato, but ive also added it to squash once or twice. i think it would enhance the flavor of a butternut squash soup in lieu of nutmeg (or in addition to it) as well.
ETA: only savory dish i recall it in was a pork dish at perry's in houston. it was in an apple chutney (mott's... j/k) that was a condiment for the pork chop. its the last entree on the link below.
LINK
ETA: only savory dish i recall it in was a pork dish at perry's in houston. it was in an apple chutney (mott's... j/k) that was a condiment for the pork chop. its the last entree on the link below.
LINK
This post was edited on 1/28/10 at 10:47 pm
Posted on 1/28/10 at 10:48 pm to skygod123
quote:
skygod123
May I cook for you one day?
Posted on 1/28/10 at 10:49 pm to glassman
yes!
Posted on 1/28/10 at 11:02 pm to glassman
quote:
May I cook for you one day?
Gotta love the Glassman's persistence
I typically use Cinnamon in Latin desserts (boniatillo), the only main dish I can think of offhand is a Cuban chicken stew.
I'm also a huge fan of "cacao", the nickname for the Nicaraguan beverage made from milk, sugar, cacao seeds (or cocoa powder) and cinnamon. They used to serve the stuff chilled every year at the annual Latin festival in NOLA, but they stopped having the event after Katrina. I either make it from scratch, or I add Caffe D'Amore's Mexican Spiced Hot Cocoa powder (amazing stuff) as a syrup to a cold glass of milk.
Posted on 1/28/10 at 11:04 pm to Afreaux
quote:hope is follow through rivals his persistance
Gotta love the Glassman's persistence
(jk glass... i punked out last time).
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