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Food & Drink | November 13, 2008

President-elect Obama's favorite home cooked meals

Candice Duque's photo
DC Metro Food and Dining Examiner

Please Note:  The following recipes, I have not personally tried.  They were just a fun idea to post.  I will give tips and comments only. 

 

 

Obama’s Recipes and Favorites:

 

 

President Obama's Tuna Salad
Tuna
Grey Poupon mustard
Mayonnaise
Chopped gherkins

 

Pretty simple huh? It sounds good too!  Here's a video of the soon to be "President Obama & Family" making tuna:

  Obama - Making Some Lunch Tuna Fish Sandwich via Noolmusic.com
 


 

“The Gherkin (French cornichon) is a pickled small cucumber, usually of the same species as the cucumber (Cucumis sativus), but of a different race. They are usually picked when 3 to 8 cm (1 to 3 in) in length and pickled in jars or cans with vinegar (often flavoured with herbs, particularly dill; hence, ‘dill pickle’) or brine to become a pickled cucumber.”-  http://en.wikipedia.org

 

 

Here's my weigh in...I believe the bread is toasted in the video, which makes it taste great! Also try adding a slice of your favorite melted cheese to the toasted tuna sandwich for a yummy tuna melt. 


 

 

Obama Family Chili Recipe

 

 

 

 

1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon ground turmeric
1/4 teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
Several tomatoes, depending on size, chopped
1 can red kidney beans

Saute onions, green pepper and garlic in olive oil until soft.

Add ground meat and brown.

Combine spices together into a mixture, then add to ground meat.

Add red wine vinegar.

Add tomatoes and let simmer, until tomatoes cook down.

Add kidney beans and cook for a few more minutes.

Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

 

*President Elect Obama uses ground turkey or beef, however, you may also use ground chicken.

  

Here's my weigh in:  Some Additional Chilli Tips I would suggest:

 

Throw it all in the crockpot for an easy quick meal with no fuss! Don’t even brown the meat  ( I am taking this sentence out because some may  assume you don't season the meat either.  This is not true.  Yes, please season meat each and every time you cook it, I'm not implying not to.  Also please brown it and season it, just don't over do the cooking before you place it in the crock pot, you don't have to cook meat until it is completely done before placing in crockpot).  Next, put all the ingredients in the pot with the meat (ground beef will have to be slightly browned first), turn it on to cook slow for 8 hours or 4-5 hours on high. Don’t forget to double your spices for crockpot cooking because the slow simmer tends to overshadow the spices so add a little extra!

 

Be bold and add some chopped jalepeno to the mix. Garnish with shredded cheddar cheese, a dollop of sour cream, and parsley before serving.

 

Definitely serve it with rice or over rice. It’s great that way! Don’t forget a dash or two of hot sauce at the table (optional). 

 

Add a quick salad and some garlic bread to the meal. Yumm!

 

Make it different and drop a bit of cilantro in the pot for a taste twist!

 

 

 

  

Sources for Article, Video & Pictures: 

abcnews.go.com, 

www.huffingtonpost.com

 

 

 

 Another favorite Obama dish is “shrimp and grits.”

 
I reviewed these four online recipes and picked a winner out of 4 very good recipes.
 
4th Place-http://entertaining.about.com/od/recipesandmenus/r/shrimpgrits.htm
3rd Place-http://www.foodnetwork.com/recipes/bobby-flay/shrimp-and-grits-recipe/index.html
2nd Place-http://www.cooksrecipes.com/seafood/carolina-shrimp-and-grits-recipe.html
1st Place-http://whatscookingamerica.net/History/GritsHistory.htm- Winner!
 
 
Creamy Grits with Shrimp Recipe
(Courtesy of “What’s Cooking America”)
 
1 pound large raw shrimp, peeled and deveined*

1 cup heavy cream

2 cups water

1 1/2 cups hot stock (shrimp, chicken, or vegetable)

1/4 cup butter

Salt and black pepper to taste

1 cup stone-ground grits**

3 tablespoons fresh lemon juice

Salt and black pepper to taste

6 bacon slices

2 tablespoons finely chopped onion

1 clove garlic, minced

2 tablespoons finely chopped green or red bell pepper

 
* Add add flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. Remove from heat and strain the broth, discarding shells. Add shrimp broth to hot stock.
** If using quick-cooking grits (not instant, reduce cream to 1/2 cup and reduce stock to 1 cup.
In a large saucepan over medium-high heat, combine cream water, and hot stock; bring to a gentle boil. Add butter salt, and pepper. Slowly add grits, stirring constantly (so that the grits do not settle to the bottom and scorch), until all are added; reduce heat to medium-low. Cook for 20 minutes, stirring occasionally (be careful not to scorch mixture), or until the grits are tender.
NOTE: Grits should have absorbed all of the liquid and become soft and should have the same consistency as oatmeal (moist, not dry). If the grits become too thick, add warm stock or water to thin. remove from heat.
Sprinkle shrimp with lemon juice, salt, and pepper; set aside. In a large frying pan over medium-high heat, cook bacon until brown but not crisp. Remove from heat and pat dry with paper towels; set aside. Coarsely chop bacon when cool. Reserve 4 tablespoons bacon grease in the frying pan. Add onion, garlic, and green or red bell pepper; saute 10 minutes or until the onion is transparent. Add shrimp mixture and bacon; saute 5 to 7 minutes or until shrimp are opaque in center (cut to test).  Remove from heat.
To serve, spoon hot grits onto individual serving plates and top with shrimp mixture.
Makes 4 servings.
 
 
 
 
 
 
 
Barack also loves his wife Michelle’s Shrimp Linguini. Here’s the recipe:
 
   
 
                                                                            
Ingredients
  • 1 1/2 lbs fresh shrimp (shell on)
  • Several garlic cloves
  • Sun-dried tomatoes (sliced in olive oil)
  • Chicken broth
  • 1 box linguini
  • Fresh basil (julienned)
  • 1 tbsp olive oil
Directions
Clean, de-vein shrimp. Remove shells and let soak in hot chicken broth.
Thinly slice garlic. (The more garlic, the better the flavor of the dish).
Cook pasta and set aside. (Important not to over cook pasta)
In large sauté pan, heat olive oil on high heat and sauté garlic cloves until they begin to brown slightly.
Add fresh shrimp and cook until just beginning to turn pick. Add salt and pepper to flavor shrimp.
Add sun-dried tomatoes and continue to cook for another minute.
Add pasta. Mix pasta into the garlic, shrimp and sun-dried tomato mixture until pasta coated entirely with mixture. Add salt and pepper to taste.
Slowly add a bit of the shrimp shell and chicken broth liquid to remove reserves from bottom of pan.
Remove pan from heat and let sit for a few moments.
Add basil over top of dish before serving.
 
 

This recipe is lacking. My apologies to Michelle.  Maybe something is missing.  As far as I know you must soak the sun-dried tomatoes first.  They are too hard to eat as is and the heat does not necessarily soften them.  I say use fresh chopped tomatoes or can tomatoes.  Also do saute the garlic,but, remove immediately. You can add it back in the dish at the very last step.  If you do overcook it, it will become bitter.  I have not tried this,but, I believe this recipe would be best turned into a scampi with minced garlic, white wine, lemon juice and parsley.  You can substitute wine with clam juice.  You can choose shrimp pasta and get many different variations of the same recipe as far as measurements go.  I usually use butter (1/2 to 1 whole stick), or oil (1/4 to 1/2 cup) as a base in most pasta sauces.  I will then go for a thickner if sauce is too thin. See my comments below in the comment section.

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DC Metro Food and Dining Examiner

Candice loves to have fun and share her passion for food. She'll weigh in her opinion on the best food, affordable places to eat, best recipes and...

Comments

  • momsky 3 years ago
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    cook this

  • Candice 3 years ago
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    I have not tried the linguini pasta, so I am just speculating here. Here's how to fix the linguini recipe...The shrimp linguini recipe does not say pour in the chicken broth. You must use just enough. I am estimating 1-3 tablespoons to remove the reserves/food from sticking to the bottom of the pan. Just looking at the recipe, I agree it would be lacking more substance like olive oil to make the right sauce consistency. I am assuming after reviewing the recipe, the sun-dried tomatoes are packed in extra olive oil and you are not to discard it, but, throw it all in the pan and this will help out the consistency of the sauce. You can safely add up to a 1/4 cup of olive oil in any pasta recipe. Don't forget to season your shrimp. Add salt and pepper/seafood seasoning to taste. Need more rich sauce ideas for pasta? Throw in more butter , 1 ounce of white wine or balance out the liquid with a thickner like heavy cream and parmesan cheese or use a bit of cream cheese to thicken. I am not suggesting use all these ingredients together, however, and easy alfredo sauce would be butter, heavy cream and parmesan cheese in the right measurements. Basically if you know what thickens the sauce and what thins it out, you can easily mix and match and come up with your own recipes. Here’s another idea, instead of chicken broth use clam juice up to 1/4 cup. Whether it is clam juice or chicken broth it is a thin liquid so you have to eyeball it by putting the rest of the ingredients in first and saving this step for last starting with a tablespoon or two and work your way up. I wouldn't add more than a 1/4 cup max. Look at the consistency of your sauce for accuracy. Turn it into a scampi with a tablespoon of freshly squeezed lemon juice and 1/4 tsp of lemon zest, and some butter and oil.

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