I made this as an afterthought to be a salad dressing for greens and cucumber slices to serve with Thai rice and trader joe's curry chicken tenderloins
.5 c rice vinegar
1.5 t sugar
1 t palm sugar
juice of half a lime
a few slices of a red chili pepper
1 t soy sauce
a tiny splash of sesame oil
combine all ingredients in a small sauce pan over medium heat - bring to a boil and simmer for a few minutes
transfer to a small container and stick in the ice maker in the freezer to cool in order to serve right away
This ended up being a smooth, slightly thickened, tasty dressing. It worked on the salad, and the chicken , and the rice. It would probably work as the main dressing for a variation of teryaki sauce.
Sunday, April 27, 2008
huevos rancheros - sort of
I used left-over improvised cilantro chimichurri, corn tortillas, all the potatoes in my cabinets for hashbrowns, scrambled eggs, and cheddar cheese for tasty huevos rancheros
Hash browns:
1 russet potato
3 red potatoes
1 medium yellow onion
.5 red pepper
.5 jalapeno or other hot pepper
1 t cayenne pepper
3 T olive oil
2 t salt
kosher salt
dash white pepper
Preheat oven to 400
Dice the potatoes - so they are in uniform cubes less then .5 inch - this allows them to cook fairly quickly and evenly
put diced potatoes in a mixing bowl and cover them with water - let sit while you chop everything else - at least 10 minutes (8 worked fine for me)
chop onion in to fairly large chunks - a bit bigger than the potato cubes
chop red pepper into pieces about the same size as the potatoes
mince the jalapeno pepper
drain the potatoes (i dumped them into a big strainer)
wipe out and dry potato bowl
dry potatoes (good faith effort is OK) and put them back in the bowl
add 3T olive oil, cayenne pepper, onions, red peppers, salt (not the kosher salt), and the dash of white pepper - stir to combine
prepare a cookie sheet by sprinkling the kosher salt on it - dump potato mixture on the pan and spread evenly - it should not be more than a single layer deep
cook for about 30 minutes - stir after 20
cilantro chimichurri
1 c cilantro leaves
1 medium onion
.5 chili pepper - minced
3T olive oil (or more as needed)
1t salt
put everything but the olive oil in a food processor with the blade and process until it is smooth
pour olive oil in the spout with the processor running - keep adding until the mixture is the consistency of pesto.
tortillas:
put corn tortillas in something to steam them (with a wet paper towel - I just bought a tortilla steamer / server thing - ugly, but functional)
heat two skillets - at least one non-stick
scramble 5 eggs in one skillet (I think traditional huevos rancheros have fried eggs - but it was easier and fine with scrambled)
-place as many tortillas as will fit in the other skillet - turn after 30 seconds
- add a layer of grated cheese over half of each tortilla, about the same amount of potatoes, (check a big one to make sure they are cooked through), a chunk of eggs, and a spoonful of the cilantro salsa.
after the cheese is melted, fold and serve
Hash browns:
1 russet potato
3 red potatoes
1 medium yellow onion
.5 red pepper
.5 jalapeno or other hot pepper
1 t cayenne pepper
3 T olive oil
2 t salt
kosher salt
dash white pepper
Preheat oven to 400
Dice the potatoes - so they are in uniform cubes less then .5 inch - this allows them to cook fairly quickly and evenly
put diced potatoes in a mixing bowl and cover them with water - let sit while you chop everything else - at least 10 minutes (8 worked fine for me)
chop onion in to fairly large chunks - a bit bigger than the potato cubes
chop red pepper into pieces about the same size as the potatoes
mince the jalapeno pepper
drain the potatoes (i dumped them into a big strainer)
wipe out and dry potato bowl
dry potatoes (good faith effort is OK) and put them back in the bowl
add 3T olive oil, cayenne pepper, onions, red peppers, salt (not the kosher salt), and the dash of white pepper - stir to combine
prepare a cookie sheet by sprinkling the kosher salt on it - dump potato mixture on the pan and spread evenly - it should not be more than a single layer deep
cook for about 30 minutes - stir after 20
cilantro chimichurri
1 c cilantro leaves
1 medium onion
.5 chili pepper - minced
3T olive oil (or more as needed)
1t salt
put everything but the olive oil in a food processor with the blade and process until it is smooth
pour olive oil in the spout with the processor running - keep adding until the mixture is the consistency of pesto.
tortillas:
put corn tortillas in something to steam them (with a wet paper towel - I just bought a tortilla steamer / server thing - ugly, but functional)
heat two skillets - at least one non-stick
scramble 5 eggs in one skillet (I think traditional huevos rancheros have fried eggs - but it was easier and fine with scrambled)
-place as many tortillas as will fit in the other skillet - turn after 30 seconds
- add a layer of grated cheese over half of each tortilla, about the same amount of potatoes, (check a big one to make sure they are cooked through), a chunk of eggs, and a spoonful of the cilantro salsa.
after the cheese is melted, fold and serve
Wednesday, April 23, 2008
A Rummy!
Improvised after a long day at work:
Combine in a shaker in about the following ratio:
3 Rum
1 Triple Sec
3 Pineapple Nectar
Juice from half a lime
Juice from half a lemon
1 Pomegranate Juice
.25 Grenadine
Shake and strain into a glasses filled with ice with the tonic poured in it:
Combine in a shaker in about the following ratio:
3 Rum
1 Triple Sec
3 Pineapple Nectar
Juice from half a lime
Juice from half a lemon
1 Pomegranate Juice
.25 Grenadine
Shake and strain into a glasses filled with ice with the tonic poured in it:
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