Imam bayaldi. No contest.

Jim

Imam Bayaldi? I wasn't familiar so I did a search on google and found that the name means "The holy man fainted", possibly because it was so yummy or possibly because of the exorbitant use of expensive olive oil.

But it sounded wonderful! Do you have a favorite recipe?

I had to do a search too. LOL
Eggplant and tomatoes....sounds good to me.

My favorites change from day to day, I'm fickle.

Right now my favorite is hummus with pita chips. Tomorrow it'll probably be something else. Oh wait, I forgot about peanut butter and miracle whip sandwiches, LOL.

Annie

I like Sharoncb's Coronation Chicken, both room temp and as a hot dish. It is something a little different and I have been making it a couple times a year since she posted it.

Coronation Chicken

2 1/2 lbs. chicken (I use skinless breast) (1.150 kg)
1 TBS vegetable oil
1/2 small onion, finely chopped
1/2 TBS curry paste (or 1 TBS curry powder)
1/2 TBS tomato puree
1/4 cup (50ml or 2 oz) red wine
1/2 bay leaf
2 TBS lemon juice
2 finely chopped apricot halves
1/2 cup mayonnaise (1/4 pint or 150 ml)
1/4 cup whipping cream (2 oz or 50 ml)
salt & pepper
watercress to garnish

1. Place the skinless, diced chicken on a grill pan or oven broiler tray and grill until cooked.

2. Heat the oil in a small saucepan, add the onion and cook until softened, about three minutes.

3. Add the curry paste or powder, tomato puree, wine, bay leaf and lemon juice.

4. Simmer, uncovered, for about 10 minutes until well reduced.

5. Strain and leave to cool.

6. Puree the chopped apricot halves in a blender or food processor or with a sieve.

7. Beat the cooled sauce into the mayonnaise with the apricot puree.

8. Whip the cream to stiff peaks and fold into the mixture.

9. Season, adding a little more lemon juice if necessary.

10. Fold in the chicken pieces, garnish with watercress and serve.

Eewww........Annie!!
PB and MW sounds bad enough, but Miracle Whip at ROOM TEMP????

Sorry, no can do.

Deanna

Re imam bayaldi questions:

The most reliable recipe I can find right now is linked below. Note remarks from reviewer about amount of olive oil and use your best judgement.

Imam bayaldi should not be thought of as stuffed eggplant (look for papoutsakias if that's what you want). Some recipes call for large amounts of veggies or for scooping out the eggplant pulp and filling the shells. That is wrong. Eggplant is the star of the dish. Avoid recipes that include peppers or pile on the veggies. Even the linked recipe uses about twice the amount of tomatoes and onions than I would use.

The first recipe I used, which I can't put my hands on now, called for slices of raw onion, raw garlic and raw tomato to be poked into the slits with just a little more on top. That's how little of those was used. You can't poke much into those slits and you don't need much.

I've seen both stories about the origin of the name. I like the one about swooning over the taste.

Annie's suggestion of hummus would be very appropriate and good as an appetizer with imam bayaldi as a main course. Both are Middle Eastern. Half a medium/large eggplant per person would be about right.

Jim

Here is a link that might be useful: Imam Bayaldi Recipe

Sesame noodles is my favorite, and it's always a favorite at pot luck dinners.

Sesame noodles. Excellent idea. I've had good ones in a restaurant but my attempt to duplicate them wasn't very successful. Got a recipe?

BTW, the imam bayaldi would not work well for a pot luck. It needs to be plated for serving.

Jim

I like rice salads at room temp.

BB, I've never made a rice salad..any recipe ideas? Or ingredients to toss together? dressings?

I'm another fan of rice salads. They're very popular also in parts of Spain during hot summers. The ones I've had and made include chopped vegetables such as red and green peppers, cucumbers, raw onions, flaked tuna or chicken, corn niblets, snipped chives or green onions, plenty of S & Pepper and perhaps a bit of a light creamy dressing to hold it together. Good as a lunchbox item too, together with some sliced ham and lettuce!

Other room temperature dishes:
Ratatouille, Spanish potato & onion tortilla, Russian Salad (ensaladilla rusa), Cold Salmon, Red Potato Salad. Here are some recipes of the above:

Ingredients:
Sauce:
4 TBS olive oil
4 medium sized ripe tomatoes, blanched, skinned and chopped
1/2 onion chopped
1 teasp salt
The rest:
2 medium eggplant - if young and tender - leave skins on, otherwise peel. Slice into rounds 1/4 inch thick. Put immediately in bowl of salted water to prevent turning brown.
4 medium potatoes - peeled or not as you like, also sliced 1/4 inch thick.
5 Italian (mild) green frying peppers - seeded and cut into bit-sized pieces
3 cloves garlic - smashed
a sprig of chopped flatleaf parsley
oil for frying - I use sunflower oil
clean newspaper and kitchen towels
Sauce -
Put the 4 TBS olive oil in a small frying pan and heat. Add chopped tomatoes, onion and salt. Simmer about 20 minutes or until thick and jammy looking.
The Rest -
1) Fill large frying pan with about 1/2 inch oil. When hot but not smoking add 1/3 the amount of potatoes. When golden, remove and drain on paper towel-covered newspapers.
2) Continue with the rest of the potatoes - cooking them in two more batches, letting oil heat up again between batches.
3) When potatoes are all done put peppers into hot oil along with garlic cloves and fry until toasted. Remove along with garlic to paper.
4) Drain and pat dry the rounds of eggplant and put them into hot oil and fry in 3 batches -

This is also good served at room temperature and the next day.

********************************

Ingredients for 4 servings:

3 medium potatoes
3 large eggs
1 onion
salt 1/2 teasp & pepper to taste
olive oil
Italian parsley, chopped (optional)

I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over.

1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings.

2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown.
When golden, remove from pan and set aside in large bowl.

NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this.

3. Put chopped onion in pan, if necessary add a little more oil and sautuntil soft, without being dark brown. Remove from pan and add to potatoes in bowl.

4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all.

5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is
setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn.

6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan.
Don't overcook as the centre should still be juicy.

7. Let cook a minute or two more on that side, then slide it out onto a plate.

8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic.

The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two.

*******************************

4 servings as a side dish, or 6 servings for a good sized tapa.

Four or more servings:

1 1/2 lbs (640 grams) potatoes
3/4 cup (100 grams) cooked peas - (I used frozen steamed)
1 tin tuna steak drained - 1/2 lb tin (225 grams)
1 small jar green pitted olives - I bought them stuffed with pimento
1 small roasted red pepper, cored, peeled and cut into strips (I used them from a jar)
2 boiled eggs
2 TBS mayonnaise (I used 3 heaping)
1 TBS mayonnaise thinned with a little milk
Salt
My option: a dusting of paprika over all

1) Boil the potatoes in their skins until tender. Drain and cool. When cool peel and dice into a large bowl.

2) Add the cooked peas, the olives cut in halves (save a few whole ones for the garnish), the tuna flaked and one of the chopped eggs. Add salt to taste and then combine with the 2 (or 3) TBS mayonnaise

3) Spread the mixture on a platter forming a mound. Cover it completely with the thinned mayonnaise. A large serving spoon helps to coax it into shape.

4) Decorate with the strips of pepper, olives and the rest of the eggs.

5) It will keep in the fridge for a few days, improving with taste.

6) Serve with crusty bread.

Again -

{{gwi:1492813}}

My notes:
You may want to add some more tang to the mayonnaise. If you're a Miracle Whip fan, you may want to use that, or otherwise add a few drops of lemon. Taste first. I steamed the potatoes with salt, but you still need to add some with the mayonnaise.

I found the best way to add a slight dusting of paprika is to shake it into your hand and then blow it gently over the salad.

******************************

Prep time: 20 minutes
Cooking time: 15 minutes
Makes: 8 servings

Ingredients for Salmon:

2 1/2 lbs salmon fillets, cut into 16, 1 inch wide fingers
3 TBSP extra virgin olive oil
juice and zest of one lemon
1 garlic clove, finely chopped
1 TBSP chopped fresh dill
salt and white pepper to taste
lemon slices for garnish
2 to 3 cups baby salad greens

Ingredients for Tzatziki Sauce:

1/2 cup yoghurt
1/4 cup sour cream
2 garlic cloves, chopped
1/2 English cucumber, coarsely grated
and squeezed of its moisture
1 TBSP fresh dill chopped
salt, fresh cracked black pepper and lemon juice to taste

Preparation:

Salmon can be cooked the night before and served cold the next day.

1. Preheat oven to 400F. Place salmon on a parchment-lined baking sheet. Combine olive oil, lemon juice and zest, garlic and dill in a bowl and brush it over the salmon.

2. Cover salmon with foil and bake for 15 minutes, or until just cooked through. Uncover and cool to room temperature.

3. Cover with plastic wrap, leaving the fish in the pan and put it in the fridge.

4. Combine the tzatziki ingredients in a bowl and store in the fridge until needed.

5. Make a bed of the salad greens on a serving platter, arrange the salmon on top, garnish with lemon slices and serve the tzatziki alongside.

Source: Eric Akis
Victoria Times Colonist
****************************

Serves 4 - 6

9 ounces (250 grams) salmon fillet, skinned
5 TBS extra virgin olive oil
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
9 ounces (250 grams) asparagus (about 16 medium spears), ends trimmed
9 ounces (250 grams) new potatoes, if possible red skinned, cooked and quartered
(approx 14 small potatoes  see photo)
1 lb (450 grams) cherry tomatoes, cut in half
3/4 cup (4 oz or 125 grams) crumbled reduced-fat feta cheese
6 spring onions, chopped
4 TBS fresh mint, chopped
3 TBS fresh basil, chopped
3 TBS fresh dill, chopped
10 ounces (300 grams) mixed salad leaves or baby spinach (about 2 small bags)
3 TBS lemon juice
1 tsp lemon zest
1/2 tsp sea salt
1/4 tsp freshly ground pepper

1. Brush the salmon with 1 TBS olive oil and sprinkle with the salt and pepper.
Place salmon on an oiled grill over medium-high heat and cook, turning once, about 4 minutes per side, or until the fish is opaque and flakes easily. Remove and set aside on a plate to cool.

If preferred, bake salmon in oven at 425F (218C) for about 10 to 12 minutes until it is opaque.

2. Slice asparagus spears diagonally into 1-inch (2.5 cm pieces) and cook in a steam basket placed
   over a frying pan or pot of boiling water until spears are tender, about 5 minutes.
   Then rinse them under cool water and set aside.
   
   3. Prepare the vinaigrette by whisking together the remaining 4 TBS of olive oil, lemon juice, zest, salt and pepper. Toss the salad leaves with half the dressing and arrange on a large platter.

4. Once salmon has cooled, break it up into bite-sized pieces and place it in a large bowl, adding the
potatoes, tomatoes, asparagus, feta, spring onions and fresh herbs. Add the remaining dressing
and toss gently. Spoon this mixture over the salad greens and serve.

Source: Adapted from Rick GallopÂs Glycemic Index Diet Green-Light Cookbook

***************************

Preparation time: 10 minutes
Cooking time: around 12 minutes
Serves: 8

2 lbs small new red potatoes, halved or quartered
1 cup mayonnaise
1/4 to 1/3 cup whole grain Dijon mustard
2 TBSP white wine vinegar
1/4 cup snipped fresh chives, plus a bit more for top sprinkles
salt and freshly ground black pepper to taste

1. Gently boil potatoes in lightly salted water until tender,

2. Meanwhile, combine mayonnaise, mustard, vinegar and chives in a salad bowl.

3. When potatoes are cooked, drain them well and put into the salad bowl while still hot.

4. Season with salt and pepper and then toss them into the mayonnaise mixture.

5. Cool to room temperature, cover and refrigerate. Adjust seasoning when ready to serve and transfer to a
more decorative bowl and sprinkle with a few shopped chives.

Source: Eric Akis
Victoria Times Colonist

SharonCb

For something really elegant, poach a whole salmon fillet, decorate with a floral pattern made of black olive slices, diamond shaped pimento pieces and tarragon leaves, then cover it with a shiny layer of clear aspic.

For a recipe, you're on your own. I haven't done this for a while. It's not really difficult though, it just looks like it. You will need a fish poacher to handle a whole fillet. Taking this to a pot luck dinner would be about as appropriate as wearing a tux. I made a few for a friend's wedding and they were a hit there, as well as at a nice New Year's party attended by a bunch of us foodies who were knocking outselves out with fancy preparations. My father-in-law's contribution was baked alaska.