- Red Potatoes
- Daikons with Tops (3)
- Bok Choi
- Romaine Heart
- Dandelion Greens
- Spring Onion
- Valencia Oranges (3)
Thinking the daikon tops, dandelion greens and one of my bok choi will be stirfried with some Black Bean Garlic sauce.
Potatoes will keep. Strawberries are dessert. Daikons were all dealt with today.
Leftover Wrapup and The Week So Far
- Korean Spareribs; Daikon Slaw with Szechuan Peppercorns and Red Chile; Grilled Kimchi Bok Choi
- 1/2 Cup Soy Sauce
- 1/4 Cup Mirin
- 1/4 Cup Brown Sugar
- 1/8 Cup Rice Vinegar
- 1/8 Cup Sesame Oil
- 1/8 Cup chopped garlic
- a couple tablespoons of chopped chives because I didn't have any green onions around
The Daikon Slaw was basically this recipe from Epicurious. It was good, but nothing to write home about. I would have liked more szechuan peppercorns. Also I grated the daikon, in the future I would recommend a julienne.
Finally, in my book there is no better way to cook bok choi than by grilling it. So I split the head, washed it out, and placed it in a baking dish. I took my remaining half-jar of daikon and bok choi kimchi from last week and blitzed it in the miniprep with a couple T's of sesame oil. Pour over the bok choi halves and work it in a bit. Onto the grill for about 3-4 minutes a side. Amazing. Just the right amount of burn, great intense flavor. Nice texture on the bok choi. And this meal used both daikon and bok choi in two different ways!
Don't Do This
What I will mention is this: a tale of woe and tragedy that almost ruined my ricey dreams. It is a chronicle of hubris and punishment of ignorance. It concerns a nearly incinerated paellera and an overzealous grill-master.
Prior to this episode I always made paella inside, switching between the stove and oven. Keeps good control and the pan serves 8, not 30, so I don't need the big burner. But it was a nice night, so I decided to go outside and use the grill like a real man. Sadly, I was simultaneously overzealous with the charcoal and impatient in letting the fire die down. So the pan went on, oil went in, infrared thermometer said 375, chicken bits went in and were all cooked well, then they were removed and the guanciale went in. At this point things went horribly, horribly wrong.
Keeping the lid off the BBQ was really heating up the coals. Soon the thermometer was off the chart, the guanciale was beginning to burn, grease fires imminent. So I rescued the guanciale, took the pan off, ran across the deck with my lame pot mitts doing an insufficient job on the searing handles, dumped the now blackened oil, and spent about half an hour spraying the now blackened pan and trying to scrape the burned on crud off.
Took the noticeably still charred pan back inside and finished on the stove. The paella was still really, really good. Haven't been able to get my incinerated pan back to rights though...lesson learned.
- Caldo Verde
I set off from this recipe and it was good, but kinda bland, thin and lifeless. So I added some more paprika. Then I was pondering what else to do when it hit me: Trotter Gear! So I dug one of the jars out of the fridge and added a couple big spoonfuls. Suddenly the soup had body, and some nice unctuous goodness. Great with some fresh bread, and it used the leftover chorizo from the Paella, all the kale, and all my old red potatoes. To do again I would say use a good stock and some more garlic and it would be really good.
To make watery, lame tzatziki you need non-fat plain yogurt.
To make ok, but still meh tzatziki you need plain yogurt.
To make good tzatziki you need strained yogurt.
You can take plain yogurt, hang it in some cheesecloth over the sink for a couple hours, and it will be good.
Or you can go for the gusto and skip straight to the thick-yogurt-cheese-universe-expanding-awesomeness of good labaneh. You can find it by the pint or quart at most middle eastern markets. There's a brand called Romi's out of New Jersey that's pretty good.
Here's the tzatziki recipe. Take two cucumbers. Top and tail them, then cut them in half lengthwise. Scoop out the seeds with a spoon. Grate the cucumbers into a bowl and sprinkle with some salt. Let them sit for an hour or two, stirring occasionally, then strain them and wring them out in a paper towel. Mix the cucumbers with a pint of labaneh, two crushed cloves of garlic, a tablespoon or two of olive oil, and some minced mint or dill if you're feeling like it. Adjust for salt and serve with pitas, or on souvlaki or falafel, or with lamb. It's amazing.