More weird food: steel cut oatmeal, with cheese melted into it (oddly mild “gruyere” from TJs – tasteless on its own but good in this application), topped with hot spicy curried squash soup. Delicious, warming, filling.
Finally made it to KO Pies in Eastie this weekend — the outdoor dance was a couple blocks away! Had a classic beef and a jerk chicken (special), both tasty. Fries are the dreaded wedge, but fried to a golden fucking delight, so WINNING. Lots of beers, a few Aussie desserts, and picnic tables in the shipyard parking lot. My kinda joint. Want to try the beef stew flavor next time.
from a magazine I read in a doctor’s waiting room… not that I see any cause for deviation from the WASPy classic I always make.
roast pepper-thai chile
scribbled on a sheet of paper that’s kicked around for *cough* years probably *cough*
1 cup vinegar (half rice, half white)
2 cups water
3 tbs sugar
3 tbs salt
pickling spice (coriander, turmeric, cumin, mustard, bay, chile)
4 large pitted dates
1/4 cup lemon juice
2 tsp lemon zest (optional)
2 tbsp tahini
1 tsp crushed red chile flakes (mine are old and dead so I added also a dash of Penzey’s Berbere powder)
1/4 tsp sea salt
8 stalks celery, cut thin on the bias (I also included lots of robust leaves)
1/2 cup roughly chopped parsley
1/4 cup roughly chopped mint
1/4 cup slivered almonds
Put dates in a bowl, pour over 1/2 cup boiling water and let sit 10 mins. Whizz up dates and soaking liquid with lemon juice, zest, tahini, chile, and salt. Add the celery and herbs and almonds, mix up.
from a friend:
White Tuna (in water)
Pickles (for real, yo)
Take the apple, cauliflower, celery, and pickles and chop up into small happy pieces and throw them in a big bowl. Mix in a few cans of tuna, as little or as much as you like. I generally do more veggies than tuna. Plop on a nice dijon mustard and mayo. Add a couple tablespoons of maple syrup, lemon juice, vinegar, a couple shakes of pepper and celery salt. Mix it all together.
How did I not think of this before? Scramble eggs with butter and chopped broccoli and salt, then smear with gochujang instead of ketchup. OMG the yum.
Occasionally when I eat something spicy, it immediately triggers a bout of hiccups. That happened to me today with the first bite of spicy butternut squash soup, right before a client phone call. For some reason, I just then craved dried sour cherries specifically, and I had the sudden thought that eating them might cure the hiccups. Which was completely bizarre and obviously bullshit, EXCEPT THAT IT WORKED. Instantly. First cherry in the mouth, hiccups gone. WTF? But AWESOME.
OK, so yesterday I kind of ran out of stuff to eat for lunch, so I made this:
few spoonfuls hummus
spoonful cilantro chutney
half can tuna
drizzle olive oil
Mix all together, shovel in with a spoon. OMG so noms.
Had another go at a Ravenous Couple recipe, this time for a lemongrassy chicken (ga xao xa ot). I like their recipes and their site is an excellent resource, but it seems that I always want to alter things a fair amount to get ‘em the way I like ‘em.
In this case, when I make this again (and I will), I will scrape off the chunks of lemongrass from the marinade before I cook, and I won’t bother with adding any garlic or lemongrass to the frying oil. Both tallasiandude and I don’t particularly like the texture of the chunks of seasoning on the meat.
So my version wound up being:
cut up package of boneless chicken thigh, and mix in a bowl with:
1 minced shallot
3 cloves minced garlic (maybe mash this up so it’s not in minced chunks)
1 stalk lemongrass, mince the tender white end
1 tbsp red chili pepper flakes
1.5 tbsp sugar
2 tbsp (generous, probably more like 3) fish sauce
1 tbsp sesame oil
1/2 tsp turmeric powder
1/2 tbsp fresh ground pepper
I started late, so rather than “marinade the chicken for about 2 hours or overnight covered in the fridge” I just did an hour on the counter.
Scrape off the marinade bits from the chicken (maybe even rinse), and if you feel like it strain them out of the marinade liquid so you can add that liquid later with the coconut juice. In a large frying pan heat 1-2 tbs of cooking oil on high heat and add the chicken and dried peppers and sear until outside is browned, and stir occasionally. Add stock/coconut juice, cover and cook until juice is reduced by about half. If it seems like it is going to dry out and burn, just add the liquid sooner and let it stew. It tended to seem cooked when it really wasn’t, so cut open a chunk to check that it’s cooked through.
I served mine with jasmine rice, steamed broccoli, and steamed sugar snap peas. Delicious!