Okay so this would be delicious as a side dish to a stir-fry or a barbecue, but it was DELICIOUS as a topper to our Asian style tacos ... delicious.
I improvised a satay-style sauce for this slaw. I think it turned out really great, if I do say so myself.
Ingredients
1 small head green cabbage, shredded as per coleslaw
2 T. peanut butter (creamy is what we have -- use what you have)
1 T. rice wine vinegar
1 T. mirin
1 T. lemon juice
2 T. soy sauce (reduced sodium, if you're into that sorta thing)
Black pepper (about 1/2 tsp)
1 - 2 T. freshly-grated ginger
1 T. brown sugar
1 - 2 T. fresh mint leaves, chopped
cilantro (handful), chopped
2 green onions, sliced
Combine everything except cabbage in a medium bowl using a whisk. The peanut butter might take awhile to fully blend, but it will if you keep at it (if you're whisking for more than a minute, please stop and just go with what you have - I promise it will be okay).
Add the cabbage and toss to combine. Let it set for an hour or more to develop flavors, adding more fresh mint if you happen to have any more. It's delicious with additional mint. Also? Sriracha. Please enjoy -- you will not be disappointed.
If you so desire, you can absolutely use a bag of pre-cut coleslaw mix. I added some shredded carrots on the side with our tacos in order to keep their carrot-y flavor distinct. Please do what you like. My husband does not enjoy green onion (I did not tell them this had green onion and he ate it anyway) so please use the things that you like. My 3 year old helped me make this and kept eating so much I was worried we wouldn't have enough left for tacos. We did.
Thursday, June 30, 2011
Asian Style Pork Tacos
Okay so I confess ... I totally got this idea from Duncan of Porter's on the Go. I am in LOVE with his pork char siu tacos.
After spending yesterday looking up (and drooling over) recipes, I decided to just improvise and come up with something that'd be close and satisfying (without the drive into SLO).
Here's what I did (and, yes, I realize this is somewhat fussy but reducing the sauce is wholly worthwhile for the intense flavor it brings to the meat .. if you are feeling tired, feel free to not do that step, but - I am telling you - you wil be rewarded if you do):
Ingredients
Pork butt (3 lbs or so - yes, mine was smallish - if you want larger, just up the other ingredients a smidge)
1/4 cup soy sauce (reduced sodium if you're into that sorta thing)
1/4 c. hoisin
1 - 2 T. freshly-grated ginger
2 tsp Chinese Five Spice (mine is freshly-grated dry spices, so I use 1 tsp, but if it's already ground you will want to use 2 tsp to get the right potency)
1/4 tsp white pepper
1 tsp sesame oil
2 T. brown sugar
1 T. lemon juice
1 - 2 T. mirin (honestly I don't remember how much I put in -- somewhere around 1 - 2 T will be fine)
1/2 tsp black pepper
1 green onion, sliced
1 tsp garlic powder
Cut the pork into about 4 or 5 pieces, keeping the bone attached to one of the pieces (hello: bones = flavortown). Add the rest of the ingredients to your crock pot and mix to combine. Add the pork, turning to coat, and set on low for about 6 or 7 hours (turning halfway through if you're able. If not? Don't worry about it! It'll still be totally delicious.)
After 6 hours, check to make sure the pork is done by sticking a fork in a piece and turning. If it shreds easily, it's done. If not, let it go a little while longer. (Hint: it should be done after 7 hours at the most).
Here's the fussy part -- using a ladle, remove the liquid (as much as you can) to a 1.5 quart saucepan. Set on high, bring to a boil, reduce heat to simmer and let reduce for about an hour so the flavors intensify and the sauce becomes somewhat thick. (It won't be totally thick because of the pork fat, but -- so help me God -- if you drain that pork fat I will never talk to you again. I am serious.)
When you are ready to serve, shred the pork and put on a corn tortilla, top with a little bit of the sauce, some asian slaw (recipe to follow), shredded carrots, cilantro, green onion, Sriracha, radish and on the side ... please -- I am begging you -- a very cold beer.
After spending yesterday looking up (and drooling over) recipes, I decided to just improvise and come up with something that'd be close and satisfying (without the drive into SLO).
Here's what I did (and, yes, I realize this is somewhat fussy but reducing the sauce is wholly worthwhile for the intense flavor it brings to the meat .. if you are feeling tired, feel free to not do that step, but - I am telling you - you wil be rewarded if you do):
Ingredients
Pork butt (3 lbs or so - yes, mine was smallish - if you want larger, just up the other ingredients a smidge)
1/4 cup soy sauce (reduced sodium if you're into that sorta thing)
1/4 c. hoisin
1 - 2 T. freshly-grated ginger
2 tsp Chinese Five Spice (mine is freshly-grated dry spices, so I use 1 tsp, but if it's already ground you will want to use 2 tsp to get the right potency)
1/4 tsp white pepper
1 tsp sesame oil
2 T. brown sugar
1 T. lemon juice
1 - 2 T. mirin (honestly I don't remember how much I put in -- somewhere around 1 - 2 T will be fine)
1/2 tsp black pepper
1 green onion, sliced
1 tsp garlic powder
Cut the pork into about 4 or 5 pieces, keeping the bone attached to one of the pieces (hello: bones = flavortown). Add the rest of the ingredients to your crock pot and mix to combine. Add the pork, turning to coat, and set on low for about 6 or 7 hours (turning halfway through if you're able. If not? Don't worry about it! It'll still be totally delicious.)
After 6 hours, check to make sure the pork is done by sticking a fork in a piece and turning. If it shreds easily, it's done. If not, let it go a little while longer. (Hint: it should be done after 7 hours at the most).
Here's the fussy part -- using a ladle, remove the liquid (as much as you can) to a 1.5 quart saucepan. Set on high, bring to a boil, reduce heat to simmer and let reduce for about an hour so the flavors intensify and the sauce becomes somewhat thick. (It won't be totally thick because of the pork fat, but -- so help me God -- if you drain that pork fat I will never talk to you again. I am serious.)
When you are ready to serve, shred the pork and put on a corn tortilla, top with a little bit of the sauce, some asian slaw (recipe to follow), shredded carrots, cilantro, green onion, Sriracha, radish and on the side ... please -- I am begging you -- a very cold beer.
Tuesday, June 28, 2011
Succotash, sufferin'
I will admit to having been inspired to make this dish by a (gasp) Woman's Day recipe.
What? The recipes in that mag -- while simple -- are really quite impressive and delicious. Better than most I've seen on the Internet. Of course, I believe if I told Ruth Reichl the end of Gourmet magazine (moment of silence) would have driven me thus, she might bring it back ... I can dream, no?
In any event, succotash is one of those summertime dishes that just FEEL right ... you've got all this fresh produce and not a lot of desire to be at the stove and -- for me -- it's all the right size (and taste) for small children to devour at dinnertime. Win, win, win.
This is what I did (all chopped vegetables were cut the same size as the lima beans):
3 slices thick bacon, cut into 1/8" slices (omit this or add more - it's your table, not mine)
2 T. butter
1 16 oz bag frozen lima beans, defrosted (yes you can use fresh; however, I am not nearly so fussy)
1 red bell pepper, chopped
1 red onion, chopped
2 - 3 cloves garlic, rough chopped
1 - 2 ears corn, removed from the cob (if you used canned or frozen, you'd be forgiven. I promise.)
1 squash, chopped
Salt/Pepper/Dried basil
Heavy cream and a little water *OR* half and half (about 1/2 cup)
Note: If you have fresh basil, please -- by all means -- use fresh basil. I just didn't have any and I happen to like the unique flavor of dried basil. I am not ashamed.
While the kids are napping, chop the vegetables and set the lima beans out to defrost.
When husband comes home from work, start bacon in a cold pan and turn heat to medium-high. Once bacon has rendered, remove bacon (try not to eat -- you're gonna want to add it back in later) and add the butter to the pan. Once the butter has melted, add all the veggies and herb/salt/pepper ((If using fresh basil - please wait to add at the very end)) to the pan and stir -- lazily (meaning, like, 4 times total) -- for about 6 minutes until veggies start to soften and the onion doesn't look quite so "raw".
This is when you add the cream and water (which is what I had on hand) or some half and half. Stir. Put a lid on the pan, turn the heat to low, and let simmer for about 12 minutes until lima beans are soft, but corn still has "crunch".
Add more salt/pepper/basil to taste (add red pepper flakes, too, if you're into that sort of thing). Add the bacon back in (if there's any left after snacking).
Devour.
Certainly if you have some tomatoes lying around, you can add them after everything has cooked down -- just chop up and stir into the warm succotash, letting the heat slightly "wilt" the tomatoes. They will add a great bit of "brightness" to the dish. I am saving my tomato for River Casserole later this week ... so mine went without. You really can't go wrong with this dish.
What? The recipes in that mag -- while simple -- are really quite impressive and delicious. Better than most I've seen on the Internet. Of course, I believe if I told Ruth Reichl the end of Gourmet magazine (moment of silence) would have driven me thus, she might bring it back ... I can dream, no?
In any event, succotash is one of those summertime dishes that just FEEL right ... you've got all this fresh produce and not a lot of desire to be at the stove and -- for me -- it's all the right size (and taste) for small children to devour at dinnertime. Win, win, win.
This is what I did (all chopped vegetables were cut the same size as the lima beans):
3 slices thick bacon, cut into 1/8" slices (omit this or add more - it's your table, not mine)
2 T. butter
1 16 oz bag frozen lima beans, defrosted (yes you can use fresh; however, I am not nearly so fussy)
1 red bell pepper, chopped
1 red onion, chopped
2 - 3 cloves garlic, rough chopped
1 - 2 ears corn, removed from the cob (if you used canned or frozen, you'd be forgiven. I promise.)
1 squash, chopped
Salt/Pepper/Dried basil
Heavy cream and a little water *OR* half and half (about 1/2 cup)
Note: If you have fresh basil, please -- by all means -- use fresh basil. I just didn't have any and I happen to like the unique flavor of dried basil. I am not ashamed.
While the kids are napping, chop the vegetables and set the lima beans out to defrost.
When husband comes home from work, start bacon in a cold pan and turn heat to medium-high. Once bacon has rendered, remove bacon (try not to eat -- you're gonna want to add it back in later) and add the butter to the pan. Once the butter has melted, add all the veggies and herb/salt/pepper ((If using fresh basil - please wait to add at the very end)) to the pan and stir -- lazily (meaning, like, 4 times total) -- for about 6 minutes until veggies start to soften and the onion doesn't look quite so "raw".
This is when you add the cream and water (which is what I had on hand) or some half and half. Stir. Put a lid on the pan, turn the heat to low, and let simmer for about 12 minutes until lima beans are soft, but corn still has "crunch".
Add more salt/pepper/basil to taste (add red pepper flakes, too, if you're into that sort of thing). Add the bacon back in (if there's any left after snacking).
Devour.
 |
| This is the finished product. I used a Mexican "grey" squash I had in the fridge. And only 1 ear of corn. It is very delicious. |
Michelada
It's hot. You're cooking dinner. You desperately need a beer.
All you have is Corona.
Open the Corona. Take a sip. Cut a lime into 4ths and squeeze 1/4 of that lime into your Corona.
Add a couple drops of Maggi seasoning (or Worcestershire). Then add a couple drops of your favorite hot sauce (Bufala is traditional, use what you have and like -- Tapatio would be amazing. I like El Yucateco Chipotle hot sauce.).
Put your thumb over the top of the bottle and flip it upside down and immediately right back up in order to mix. It will foam. Take a drink.
And take another.
Continue making dinner, slowly savoring the cold, salty, spicy, sour beer. Make another if you need one.
These are absolutely perfect for a mild hangover.
All you have is Corona.
Open the Corona. Take a sip. Cut a lime into 4ths and squeeze 1/4 of that lime into your Corona.
Add a couple drops of Maggi seasoning (or Worcestershire). Then add a couple drops of your favorite hot sauce (Bufala is traditional, use what you have and like -- Tapatio would be amazing. I like El Yucateco Chipotle hot sauce.).
Put your thumb over the top of the bottle and flip it upside down and immediately right back up in order to mix. It will foam. Take a drink.
And take another.
Continue making dinner, slowly savoring the cold, salty, spicy, sour beer. Make another if you need one.
These are absolutely perfect for a mild hangover.
Monday, June 27, 2011
Garlicky Summer Squash
We eat a lot of "whatever's on sale" at the grocery store. Lately, that has included summer squash and I am totally okay with that because I love it so much, as does the rest of the family.
This preparation is moderately fussy as far as squash is concerned, but I assure you it's worth it.
Ingredients
2 - 3 Summer squash (zucchini, yellow, Mexican - whatever)
Garlic (loads - 4 - 5 cloves at least, chopped)
Balsalmic vinegar
EVOO
Salt/Pepper
Optional: parmesan cheese
Slice the squash lengthwise into 3 strips (I prefer them simply cut in half it they're smaller) and put into a Ziploc bag. Add the rest of the ingredients (how much balsalmic and evoo? I'd guesstimate about 1/8 cup of each, possibly more). Marinate as long as you have time and then cook on the grill. After cooked, return to the marinade prior to serving.
If your grill isn't going, you can broil in the toaster oven (my favorite appliance in the summertime) for about 8 minutes per side, or until cooked.
It gets even better the day after, having soaked up all that delicious marinade.
(It's also quite delicious chopped up and thrown into scrambled eggs the next morning)
This preparation is moderately fussy as far as squash is concerned, but I assure you it's worth it.
Ingredients
2 - 3 Summer squash (zucchini, yellow, Mexican - whatever)
Garlic (loads - 4 - 5 cloves at least, chopped)
Balsalmic vinegar
EVOO
Salt/Pepper
Optional: parmesan cheese
Slice the squash lengthwise into 3 strips (I prefer them simply cut in half it they're smaller) and put into a Ziploc bag. Add the rest of the ingredients (how much balsalmic and evoo? I'd guesstimate about 1/8 cup of each, possibly more). Marinate as long as you have time and then cook on the grill. After cooked, return to the marinade prior to serving.
If your grill isn't going, you can broil in the toaster oven (my favorite appliance in the summertime) for about 8 minutes per side, or until cooked.
It gets even better the day after, having soaked up all that delicious marinade.
(It's also quite delicious chopped up and thrown into scrambled eggs the next morning)
Microwave Corn on the Cob (yes, really)
Certain members of my family (to whom I have given birth) would eat corn on the cob every meal, and since we can't grill it every day (and we have no working a/c), I had to figure out a way to cook it that didn't require bringing a pot of water to the boil in the middle of the summer.
I Googled. I tested. And I found a method that works GREAT and the best part is? It's ready (though screaming hot) in 8 minutes.
Ingredients
2 ears of corn (not shucked)
2 paper towels
Water
Run the ears of corn under water, making sure to soak them as much as possible (don't get too neurotic about how much time you're spending on this -- 30 seconds is more than enough time).
Wrap each ear of corn in 1 sheet of paper towel (yes, it should be wet and no, it might not cover it completely and that's okay) and place both on a plate. Microwave on high for 8 minutes.
Let sit in the microwave for a minute or two and then remove.
It will be screaming hot, so use caution, but it will be perfectly steamed.
My 3 year old ate 1.5 ears yesterday. Cold from the fridge. Without so much as a how do you do from any butter, salt or pepper.
We will be eating a lot of corn prepared this way this summer.
The best part? The silk and the husks come off very easily.
I Googled. I tested. And I found a method that works GREAT and the best part is? It's ready (though screaming hot) in 8 minutes.
Ingredients
2 ears of corn (not shucked)
2 paper towels
Water
Run the ears of corn under water, making sure to soak them as much as possible (don't get too neurotic about how much time you're spending on this -- 30 seconds is more than enough time).
Wrap each ear of corn in 1 sheet of paper towel (yes, it should be wet and no, it might not cover it completely and that's okay) and place both on a plate. Microwave on high for 8 minutes.
Let sit in the microwave for a minute or two and then remove.
It will be screaming hot, so use caution, but it will be perfectly steamed.
My 3 year old ate 1.5 ears yesterday. Cold from the fridge. Without so much as a how do you do from any butter, salt or pepper.
We will be eating a lot of corn prepared this way this summer.
The best part? The silk and the husks come off very easily.
River "Casserole"
This dish was a staple of the Johnson family whenever we'd spend our yearly two weeks camping at King's river. The flavors are so simple and just scream summertime for me. I recently served it for my father in law and he ate two helpings, telling me "I used to hate squash, but this is so delicious! What is that on here?" My husband had told me the same thing the week prior.
You MUST serve sourdough with it to sop up the delicious liquor that forms at the bottom of the pan. Drinking it after eating is also highly encouraged.
Ingredients:
2 summer squash, sliced into 1/2" slices (zucchini, yellow, mexican - whatever is on sale)
1/2 white onion, chopped
2 - 3 cloves garlic, chopped (not minced, for fear it may burn)
2 tomatoes, sliced
Dried dill (yes, dried)
Dried basil (yes, dried -- seriously)
Salt/Pepper
EVOO
Set burner to medium-high and add the evoo. Once evoo is hot, add the onion and garlic and let cook in the oil for about a minute (just chop the other veggies while it cooks and that'll be the perfect amount of time).
Then layer into the pan, in this order, the squash, a generous amount of the dried herbs, salt and pepper, then the tomatoes, then more salt and pepper and more dried herbs.
Put on the lid, turn the heat to low, and cook for about 20 minutes until squash is done to desired doneness.
Some members of my family enjoy putting cheese on top of this dish, but I prefer it as is.
You MUST serve sourdough with it to sop up the delicious liquor that forms at the bottom of the pan. Drinking it after eating is also highly encouraged.
Ingredients:
2 summer squash, sliced into 1/2" slices (zucchini, yellow, mexican - whatever is on sale)
1/2 white onion, chopped
2 - 3 cloves garlic, chopped (not minced, for fear it may burn)
2 tomatoes, sliced
Dried dill (yes, dried)
Dried basil (yes, dried -- seriously)
Salt/Pepper
EVOO
Set burner to medium-high and add the evoo. Once evoo is hot, add the onion and garlic and let cook in the oil for about a minute (just chop the other veggies while it cooks and that'll be the perfect amount of time).
Then layer into the pan, in this order, the squash, a generous amount of the dried herbs, salt and pepper, then the tomatoes, then more salt and pepper and more dried herbs.
Put on the lid, turn the heat to low, and cook for about 20 minutes until squash is done to desired doneness.
Some members of my family enjoy putting cheese on top of this dish, but I prefer it as is.
Bone-In, Skin-On Chicken Breasts
While not our "usual" fare, these were on sale for $.99/lb at Albertson's last week so that was our protein for the week.
I prepared them thusly:
2 bone-in, skin-on chicken breasts
3 - 4 cloves garlic, minced
1 - 2 sprigs fresh rosemary, chopped
4 thin slices lemon
2 T. butter
EVOO
Salt/Pepper
Preheat oven to 375 (I use our toaster oven, which requires no preheating).
Combine the garlic, rosemary, evoo, salt and pepper (lemon zest, too, if you are into that sorta thing) and set aside.
Put chicken breasts, skin side up on a pan covered in aluminum foil (easy cleanup) and loosen the skin from the breasts. There's usually one part where it's "easy" to slide a finger between and just kinda gently loosen the rest of the skin -- if it comes completely off, don't worry. Just lay it back on top when you're done!
Smear the garlic/rosemary all over the breast, under the skin and on top of the skin. Add 1 T. of butter between the skin and the breast and 2 slices of lemon under the butter. The butter is going to help that skin get SUPER crispy and delicious and the lemon will penetrate the thick breast meat and get soft after baking.
Put in the oven and forget about them for 45 minutes.
Yes, the garlic on top of the breasts MIGHT get slightly "overdone", but in my house burned garlic is a treat. If you don't like it, don't worry -- take the skin off (and bring it to my house, please, so I can eat it).
I prepared them thusly:
2 bone-in, skin-on chicken breasts
3 - 4 cloves garlic, minced
1 - 2 sprigs fresh rosemary, chopped
4 thin slices lemon
2 T. butter
EVOO
Salt/Pepper
Preheat oven to 375 (I use our toaster oven, which requires no preheating).
Combine the garlic, rosemary, evoo, salt and pepper (lemon zest, too, if you are into that sorta thing) and set aside.
Put chicken breasts, skin side up on a pan covered in aluminum foil (easy cleanup) and loosen the skin from the breasts. There's usually one part where it's "easy" to slide a finger between and just kinda gently loosen the rest of the skin -- if it comes completely off, don't worry. Just lay it back on top when you're done!
Smear the garlic/rosemary all over the breast, under the skin and on top of the skin. Add 1 T. of butter between the skin and the breast and 2 slices of lemon under the butter. The butter is going to help that skin get SUPER crispy and delicious and the lemon will penetrate the thick breast meat and get soft after baking.
Put in the oven and forget about them for 45 minutes.
Yes, the garlic on top of the breasts MIGHT get slightly "overdone", but in my house burned garlic is a treat. If you don't like it, don't worry -- take the skin off (and bring it to my house, please, so I can eat it).
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