The ReMarker | March 2019 Focus Magazine

In the March 2019 edition of Focus magazine, students, faculty, and parents shared some of their favorite personal recipes. 

List of 17 items.

  • 1. Economou Family: Arni Giouvetsi (Lamb with Paste)

    2 pounds boneless lamb from leg or shoulder, cubed
    1 pound kritharaki (Greek paste)
    Butter
    1 sliced onion
    1 minced garlic clove
    Oregano
    1 8 oz can tomato sauce
    Grated cheese
    Half cup white wine
    Salt and pepper

    Place lamb cubes, onion and garlic in a heavy oven-proof pan; sprinkle with oregano, dslt, pepper and 2 tablespoons melted butter. Brown meat and onions in oven which has been preheated to 450 degrees. When the meat is brown, add wine and cook another 20 minutes, basting frequently. Reduce oven temperature to 350 degrees, add 1 cup water and bake until the meat is tender, about 45 minutes. Remove meat from the pan and keep warm. Then add tomato sauce, 3 cups water and quarter pound butter to the roasting pan; correct seasoning with salt and pepper and bring the sauce to a boil in the oven. Meanwhile, parboil the paste in salted water for 5 minutes; drain well and add to sauce in roasting pan. Stir well and bake another 20 minutes, or until the paste is the consistency of cooked rice. This is preferable served in individual casseroles, each containing a mound of paste and the lamb alongside. Serve with grated cheese. Boiled greens with olive oil and lemon are a fine complement to this dish.
  • 2. Economou Family: Athenian Pudding / Rizogalo

    Serves Six
    1/3 cup rice
    pinch of salt
    1 quart milk
    4 egg yolks
    3/4 cup sugar
    grated rind of 1 orange or 1 lemon 1
    teaspoon vanilla extract
    cinnamon

    Parboil rice in ½ cup water with a pinch of salt for 5 minutes; drain. Scald the milk, add drained rice, and cook over low heat, stirring occasionally for 45 minutes. Beat egg yolks with the sugar. Remove the rice mixture from the fire, and slowly stir in the egg yolks, mixing well; add orange or lemon rind (or a combination of both); return to low fire, and stir constantly until creamy and thick. Add vanilla, mix well, and pour into sherbet glasses or dessert bowls. Sprinkle with sugar, and cool. This may be served with thick cream.
  • 3. Woodward Family: Clear Fork Chili con Carne

    4 pounds lean ground beef (use chili grind for chunkier consistency)
    2 cups chopped onion
    3 cloves garlic, minced
    1 teaspoon ground oregano
    1 teaspoon cumin seed
    2 tablespoons chili powder, rounded
    1 dried red chile, coarsely chopped
    3 cups water, more if needed

    Sear meat in heavy iron skillet. Add onion and garlic, and cook 5 to 6 minutes, stirring frequently. Add remaining ingredients. Blend and bring to boil. Reduce heat to low and simmer 1 hour
  • 4. Woodward Family: Beef Tenderloin

    2 beef tenderloins, well trimmed, about 3 pounds each
    2 tablespoons freshly ground pepper
    Brisket Rub

    In long pan to accommodate tenderloins, mix one portion of Brisket Rub with black pepper. Roll tenderloins in rub until all sides are equally coated. Cover with towel and bring tenderloins to room temperature. Roll meat in rub again before putting on your pit.

    Cook on medium heat, rolling to brown all sides. Cook 1 to 1½ hours for medium rare (135 degrees) Remove from pit and let reset 15 minutes before serving. This can be cooked 2 to 3 hours ahead and wrapped in aluminum foil and kept at room temperature. Meat will cook an additional 10 to 15 degrees.

    When cooking a single tenderloin, cook on the steak grill, 6 to 8 inches above hot coals. Watch carefully, turning frequently, about 40 to 45 minutes, until internal temperature reaches 140 degrees for medium rare and 150 degrees for medium. Remove from grill and let meat rest for 10 minutes before carving.

    To cook in home kitchen, preheat oven to 350 degrees.

    Follow instructions for coating meat with Beef Rub. Roast for approximately 30 minutes until internal temperature reaches 140 degrees for medium rare and 150 degrees for medium. Remove from oven and let meat rest for 10 minutes before carving. Slice and serve.
  • 5. Lin – BBQ Pork Ribs

    The ingredients and cooking method is simple:

    2 pounds of pork ribs 
    5 tablespoon of water
    4 tablespoons of soy sauce
    3 tablespoons of sugar
    2 tablespoons of vinegar
    1 tablespoon of wine.

    First cook on high heat; change to mid heat; before taking it off the stove; change to high heat again.
  • 6. Jellad – Asopao de Gandules

    Ingredients
    1 15- ounce can of gandules drained
    1 tablespoon of olive oil
    1/4 cup sofrito*
    1/2 cup tomato sauce
    1 cup short-grain white rice
    1 cup Caribbean squash cubed
    1 teaspoon salt to taste
    1-2 bay leaves

    Instructions
    In a large stock pot, cook gandules with water until it’s boling
    Continue to cook 2-4 minutes
    Add tomato sauce and simmer over medium heat for 5 minutes
    Add sauce, rice, squash, and salt into the stock pot
    Add by 1 or 2 bay leaves
    Simmer for approximately 30 minutes, or until the rice is cooked and the soup has thickened

    *Sofrito
    1 finely chopped small onion
    1 finely chopped green or red pepper
    3-4 finely chopped garlic cloves
    1 bunch cilantro (chopped in the food processor)
    1 tablespoon chopped stuffed olives
    1 tablespoon capers
  • 7. Wu Family – Dumplings, Egg pie

    1.1 Dumplings mean happiness, reunion, luck & wishes. Wish having good luck in a new year.
    1.2 Noodles mean longevity
    1.3 Mixed vegetable mean full of vigor
    1.4 Fish is 鱼‘yu’, a homophone with 余, wish having enough money and saving every year.
    1.5 Egg pie means reunion
    2. The most important thing to make dumplings is that all family member wrap dumplings together.
    11.1. Dumplings for 3-4 people
    Materials: 1 pound of ground pork, 2 pounds of flour, half of napa, salt. sugar, sesame oil, soy sauce, rice vine, 1 egg water
    Tool: pot, cook pot, chopsticks
    Process:
    1. Knead dough. Put the flour in a pot. A cup of warm water with little salt, crack 1 egg into the flour, slowly pour water in the pot. Meanwhile use chopsticks stir the flour till no more dry flour. Use hand to knead dough till the surface of dough is smooth. Leave the dough with cover for about 4-5 hours
    2. Make Filling and stuffing. Cut napa in very small piece and mixed with ground pork with salt, sugar, soy sauce and sesame oil.
    3. Make wrapper. Use the dough to make small round wrapper
    4. Wrap dumplings. Wrap the filling and stuffing.
    5. Cook. Pour water into cook pot. When water is boiling, put dumplings in. When you see the dumplings floating, it is fully cooked and ready to eat.
    Attention: keep stirring boil water in clockwise direction when putting the dumplings in to avoid sticking the bottom of the pot
    11.5. Egg pie
    Materials: 1/2 pound of ground beef, 4 eggs, some sliced ginger, salt, sugar, corn starch, soy sauce, water
    Tool: steam pot, round plate
    Process:
    1. Put ground beef in a round plate, mixed with 1/2 tea spoon of salt, 1/2 tea spoon of sugar, 2 tea spoon of corn starch, 2 tea spoon of soy sauce & 2 soup spoon of water
    2. Put some sliced ginger on the top
    3. Put into steam pot for 10 minutes
    4. Whisk 4 eggs in a bowl with little salt
    5. When the beef is cooked, pour the egg into the plate and pour same amount of water as the egg
    6. Steam 5 minutes
    Attention: if someone in the family doesn’t like to eat ginger, pick out the ginger before pouring egg and watercook pot. When water is boiling, put dumplings in. When you see the dumplings floating, it is fully cooked and ready to eat.
    Attention: keep stirring boil water in clockwise direction when putting the dumplings in to avoid sticking the bottom of the pot
    11.5. Egg pie
    Materials: 1/2 pound of ground beef, 4 eggs, some sliced ginger, salt, sugar, corn starch, soy sauce, water
    Tool: steam pot, round plate
    Process:
    1. Put ground beef in a round plate, mixed with 1/2 tea spoon of salt, 1/2 tea spoon of sugar, 2 tea spoon of corn starch, 2 tea spoon of soy sauce & 2 soup spoon of water
    2. Put some sliced ginger on the top
    3. Put into steam pot for 10 minutes
    4. Whisk 4 eggs in a bowl with little salt
    5. When the beef is cooked, pour the egg into the plate and pour same amount of water as the egg
    6. Steam 5 minutes
    Attention: if someone in the family doesn’t like to eat ginger, pick out the ginger before pouring egg and water
  • 8. Raroque – Kare-Kare

    Ingredients:
    3 lb oxtail , cut in 2 inch slices
    1 banana flower , quartered
    3 baby bok choys
    ½ lb green beans , cut into 2 inch-long pieces
    2 Thai eggplants , cut in 2-inch long pieces
    1 cup ground peanuts
    ¼ cup annatto seeds , soaked in 1 cup of hot water
    ½ cup toasted ground rice
    2 cloves garlic , chopped
    1 onion , chopped
    Salt
    Pepper
    ½ cup shrimp paste

    Instructions:
    In a pressure cooker, bring 4 cups of water to boil. Add the oxtail and the onion, then cook under pressure for about 45 minutes.
    Alternatively, you can simmer the oxtail on low to medium heat in a large pot for 3 hours or until the meat is tender.
    Add the ground peanuts, the water from the soaked annatto seeds, and simmer for 10 minutes.
    Add the toasted ground rice and simmer for another 5 minutes.
    In a separate large pan, sauté the garlic then add the banana flower, eggplant, and green beans. Sauté for 5 minutes.
    Transfer the sautéed vegetables to the large pot with the oxtail stew. Add salt and pepper to taste.
    Serve hot with shrimp paste on the side.
  • 9. Noble – Arepas

    Pre-cooked white cornmeal
    Warm water
    Warm milk
    Butter
    Salt
    White cheese


    Preparation:
    In a bowl, place the flour, and the salt; add all the milk and little by little the water, while mixing with the other hand.

    Add the butter and knead well, until it is a firm but smooth mixture.

    Divide the dough into medium balls.

    Then take one of the balls and roll it into a wheel shape; with alternate slaps of one hand against the other, it is molded. Take another ball and repeat the same procedure; When the disc is ready, take some pieces of cheese and put them in the center of the wheel.

    Heat over high heat on a griddle, place the arepas until they acquire a certain brown on both sides.

    Accompany with a cup of hot chocolate or coffee with milk.
  • 10. Alfalahi: Rice with Fava Beans (Timman Baghilla)

    Serves 6-8
    4 cups rice
    400g frozen or fresh broad beans
    1 whole medium chicken
    2 large bunches of fresh dill (about 1/2 cup)
    2 tbsp cooking oil
    1 cup chicken stock
    Salt and black pepper

    Preparation: 20 minutes
    Cooking time: 45 - 55 minutes

    Wash the whole chicken and cut off the ends of the chicken wings and the neck as these will not be used. Keep the skin and cut the chicken from the back all the way so that it’s open. Wash the inside and leave to dry. Then add salt and pepper all over the chicken both the inside and the outside.
    Heat 2 tbsp cooking oil in a large pan on medium heat and add the chicken (cooking the inside part of the chicken) for about 20 minutes. Use the chicken stock from the pan for cooking the rice. Turn the chicken to cook on the other side (skin side) to cook for another approximately 20 minutes (use all the juices from the chicken for the chicken stock).
    Wash and finely chop the dill.
    Wash and soak the fava beans if they have been in the freezer so that they are loose and in individual pieces
    Wash and soak the rice for about 15 minutes
    Place the rice in a rice cooker with a bit of oil add 3 cups of water and 1 cup of chicken stock
    Add the chopped dill and about 1 tbsp of salt, stir well then add the fava beans, the beans should be on top, do not stir them as they will be cooked in the steam.
    Once the rice is cooked and ready, place it on top of the chicken which should still be in the pan stirring the rice, dill and fava beans, then bring a large plate or tray, place it on top of the pan and turn the whole thing upside down and you should have the dill and fava beans rice on the bottom layer and the golden cooked chicken on top.
    Serve with Greek yogurt or tzatziki (yogurt and chopped cucumber).
  • 11. Odran

    Bring 6 cups of water to a rapid boil in a large, heavy pot.

    Combine the two ingredients (Powdered yam, rice, or other ingredients can be used) and add to the water.

    Stir constantly for 10-15 minutes - a process that needs two people for best results: one to hold the pot while the other stirs vigorously with a strong implement (such as a thick wooden spoon). The mixture will become very thick and difficult to stir, but unless you are both vigilant and energetic, you'll get a lumpy mess.

    When the fufu is ready (or you've stirred to the limits of your endurance), dump about a cup of the mixture into a wet bowl and shake until it forms itself into a smooth ball.
    Serve on a large platter alongside a soup or stew.
  • 12. Dax Kane: Kalua Pork & Macaroni Salad

    Kalua Pork
    Ingredients:
    6 pounds pork butt roast
    1.5 tablespoons Hawaiian salt
    various spices, seasonings

    Directions:
    Rub salt and seasonings on meat. Cover and cook for 16-20 hours. Remove meat from slow cooker and shred

    Macaroni Salad
    Ingredients:
    2 Cups Whole Milk
    2 Cups Mayonnaise
    Brown Sugar 1 Tablespoon
    1 Teaspoon Salt
    1/2 Teaspoon Black Pepper
    1 Pound Elbow Macaroni
    1/4 Cup Cider Vinegar
    1/4 Cup Yellow Onion Grated
    1/2 Cup Carrot Peeled and Shredded
    1/2 Cup Celery Finely Chopped

    Directions:
    Whisk together milk, mayonnaise, brown sugar, salt and pepper. Boil water. Add pasta and salt and cook the pasta for minutes. Drain pasta. Pour vinegar over pasta and stir until it's evenly distributed. Pour pasta into a bowl and cool for 10 minutes. Add the milk and mayonnaise mixture and stir until evenly combined, then cool completely.
  • 13. Ganji: Tah Chin

    Ingredients:
    1 large onion, finely diced
    3 garlic cloves, finely diced
    3 ½ cups of basmati (long-grain) rice
    4 boneless, skinless chicken thighs, thinly sliced
    2 cups of yogurt
    1 egg and 1 egg yolk
    ½ teaspoon of turmeric
    ½ teaspoon of saffron
    - ¼ cup of barberries
    - 2 tablespoons of sugar
    - 3 tablespoons of water
    - Salt
    - Pepper

    Instructions:
    1. Preheat the oven to 450 F on convection.
    2. Put the rice in a strainer and rinse it until the water running from it is mostly clear. Then place the rinsed rice in a pot, cover it with water, and then heavily salt the water
    3. Heat up a few tablespoons of a neutral oil over medium high heat in a large saute pan
    4. Add the chicken with a pinch of salt and quickly sear it in the saute pan. You don’t want to cook the chicken all way. The goal is to get as much caramelization on the meat as possible, since that’s where most of the flavor comes from. The chicken will fully cook when baking the dish in the oven.
    5. When golden brown and still undercooked, scoop out the chicken with a slotted spoon into a seperate bowl, leaving all of the chicken fat in the pan with the fond, the caramelized brown bits stuck to the pan.
    6. Turn the heat down to medium, add the finely diced onion, and cover. Cook gently for around 6 minutes or until the onions have softened and released their water. Once the onions have released some liquid scrape the bottom of the pan to liquify the fond/all the caramelized chicken bits (this is where a lot of flavor comes from).
    7. After the onions are ready, add the diced garlic,half of the turmeric, and a pinch of salt and pepper. Cover and cook for around 3 more minutes.
    8. After the 3 minutes, uncover the mixture and transfer it to the bowl that has the chicken.
    9. In a mortar and pestle, add the saffron and a pinch of salt. Try not to use table salt, coarser varieties like kosher and sea salt are preferred to help grind the saffron more efficiently. Once the saffron is grinded into a fine powder add a tiny bit of very hot or boiling water (around 2 tablespoons).
    10. In a large bowl, combine the egg, egg yolk, yogurt, remaining half of the turmeric, saffron liquid, salt, and pepper. Whisk thoroughly until homogenous and vibrant yellow. A common mistake is not salting the yogurt mixture thoroughly enough. This is the main seasoning component of the dish and will determine if your Tahchin is bland or not. Make sure to season the yogurt mixture thoroughly and don’t be afraid to taste it. On the other hand, be careful not to make it too salty because we have been seasoning our other components of the dish with small pinches of salt to make sure that all the ingredients are seasoned properly.
    11. Add the rice, chicken, and onion to the yogurt mixture and combine well. Don’t be afraid to try it and see if it is seasoned to your taste.
    12. Grab a rectangular baking tray, preferably pyrex due to it being clear, and THOROUGHLY butter it. This is possibly the most important part of the entire cooking process. The butter serves for two purposes: 1. It helps develop what Iranians call “Tahdik” which translates to bottom of the pan. Tahdik is the crispy rice that develops at the bottoms and sides of pans when rice caramelizes and forms a crust. 2. It enables the Tahchin to separate easily from the baking tray which is essential in achieving a beautiful, whole Tachin.
    13. Pour, spread, and flatten the Tahchin mixture in the buttered tray. Place a few thin slices of butter on the top of the Tahchin and cover with foil. Place the tray in the oven and bake covered for 1 hour and 30 minutes then bake for 15 minutes uncovered. The “tahdik” should be golden brown and crispy. To get the Tahchin out, place the large serving dish over the baking tray and, with oven gloves, CAREFULLY flip the Tahchin onto the serving tray. The “tahdik” should be facing upwards.
    14. In a small saucepan, combine the barberries, a pinch of salt, the water, and the sugar. Cook over medium-high heat until the sugar dissolves into the water, the liquid reduces in the caramel, and the barberries are thoroughly coated with the sugary mixture. The barberries should be quite tart and stickily sweet.
    15. Sprinkle the caramelized barberries over the tahchin and serve hot.
  • 14. Csaky: Chicken Paprikásh

    3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
    Kosher salt and freshly ground black pepper to taste
    1 tablespoon neutral oil, like canola
    3 tablespoons unsalted butter
    1 large yellow or Spanish onion, peeled and diced
    3 cloves garlic, peeled and minced
    3 tablespoons Hungarian paprika, sweet or hot, or a combination
    3 tablespoons all-purpose flour
    1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
    1 cup chicken broth, homemade or, if not, low-sodium
    1 pound egg noodles
    ¾ cup sour cream

    PREPARATION
    1. Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
    2. Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
    3. Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
    4. Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
    5. Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
  • 15. Choi: Poutine

    1 (32-ounce) package frozen French fries
    1/2 stick butter
    1/4 cup all-purpose flour
    1 3/4 cups beef broth
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 teaspoon browning sauce
    1.5 cups cheddar cheese curds

    What to Do
    1. Bake French fries according to package directions.
    2. Meanwhile, in a medium saucepan over medium heat, melt butter. Add flour and whisk until smooth. Slowly whisk in broth, salt, and pepper; continue stirring until mixture comes to a boil and has thickened. Stir in browning sauce.
    3. Place French fries on a platter, top with cheese curds and drizzle with gravy. Serve immediately.
  • 16. Correa – Curanto

    Recipe:
    A couple of pounds of any meat, and chicken
    Sausage
    2 bags of seafood
    Potatoes
    Onions
    Garlic
    Shrimp
    Apples

    Put meat on stove. Let the meat cook.

    Then put the vegetables alongside the meat and added seasoning to the entire pot.

    Added chicken broth and water.

    Let sit for 20-30 minutes.

    Add salt, pepper and other seasonings for added flavor.
  • 17. Nuth: Cambodian Lime and Beef Salad

    Chop lemongrass, red chili, lime, green beans, green tomatoes, cucumber).
    Cut beef into thin slices.
    Add lime to beef.
    Add salt, sugar, stock and fish sauce.
    Mix, add to pan and cook for a minute or so
    Pour the beef over the cut vegetables and stir.

    LIGHT

    Bobotie

    Cumin, turmeric, cardamom, coriander and cinnamon. Bay leaves on top
    raisins, Mrs. Ball’s chutney and jam in a dish with a meat base and an egg topping.
    yellow saffron rice

    Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.

    Meanwhile, Add beef and stir well, crushing the mince into fine grains until it changes colour.

    Stir in herbs, spices, chutney and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.

    Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish. Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.

    For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

Focus Magazine

St. Mark's School of Texas

10600 Preston Road
Dallas, Texas 75230

214-346-8000

About Us

St. Mark’s School of Texas is a private, nonsectarian college-preparatory boys’ day school for students in grades 1 through 12, located in Dallas, Texas. St. Mark’s aims to prepare young men to assume leadership and responsibility in a competitive and changing world.

St. Mark’s does not discriminate in the administration of its admission and education policies on the basis of race, color, religion, sexual orientation, or national or ethnic origin.