Spicy Ground Pork in Basil Leaves

Good news everyone! I have another winner from The Everything Thai Cookbook! 

I made this with my LA bestie one Sunday afternoon at her home in the deep north of the valleys of Los Angeles.

Conditions were fair that afternoon, so fair that I don’t have any notes of interest about our cooking process. I can only say we both liked this recipe and had fun making it together.

Let’s get straight to the punch then!

What you’ll need

  • Juice of 1-2 limes
  • 1/2 pound of ground pork
  • 3 tablespoons of fish sauce
  • 1 shallot, thinly sliced
  • 1/4 tablespoon ground dried chili pepper
  • 5 sprigs cilantro, chopped
  • 1 tablespoon toasted rice powder
  • Lettuce and/or large basil leaves

The first step is to squeeze half of the juice of a lime on the pork. Let it marinate in the juices as you slice your shallot and chop your cilantro.

Now get a skillet out and heat it on high. Add a couple of tablespoons of water and stir in the pork. Cook it completely through then remove the excess fat.

We are now ready to combine everything but the lettuce and basil into a bowel. Do so and  feel free to adjust lime juice to taste.

Once everything has been throughly mixed you will be ready to serve and eat!

The consumption and serving protocol is a lot like chips and salsa only with meat and lettuce. Lettuce being your chips and the pork being the salsa. Both require scooping and placing in your mouth!

As I mentioned earlier, this turned out extremely well. My bestie and I were pleasantly surprised. Even my bestie’s husband liked it and he can be a little picky in comparison to the two of us.

Taste wise it reminds me a lot of Vietnamese noodle bowls only without the noodles. I think this is because both use ground pork, basil, and light fish sauce.

The ground pork gives both dishes a grainy and chewy texture that is complimented with a slight tang from the fish sauce.

All in all I am so pleased to have another win from this cookbook and look forward to the next recipe.

Hope all of you enjoy this as well!

 

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Penne with Angry Sauce

According to Classic Pasta at Home red pepper flakes make pasta sauce angry.

Look Williams – Sonoma, I’m here to tell you the sauce isn’t angry, it’s just talking! And boy does this Penne with Spicy Tomato Sauce love to talk!

What you’ll need

  • 1/4 cup of olive oil
  • 4 cloves of garlic minced
  • 1/4-1/2 teaspoon of red pepper flakes aka angry flakes
  • 2 tablespoons of minced fresh flat-leaf parsley
  • 1 1/2 pound of ripe Roma tomatoes, peeled, seeded, and chopped
  • salt
  • 1 lb of penne
  • 1/2 cup of grated pecorino cheese

Your first step is to heat some olive oil over medium heat in a nice large saute pan. Then add the garlic and red pepper flakes. The actual cookbook has a see note asterisk for this. This said note is basically letting you know that if you don’t use the full 1/2 teaspoon of flakes then you won’t be like a Roman.

My reaction to this note is represented below,

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I guess Ron and I are just “angry”

A 1/2 teaspoon is not that much sissies! I’d put at least a whole tablespoon.

Ok, I know. I’m being a spice snot. I will get over my spice elitism and advise you to adjust to whatever level you desire. Afterall, I did a ramen spice challenge this past weekend and none of my friends could handle it. One even asked me if I had magical powers.

If that is a power, well you can enlist me in The Mystery Men.

Seriously can someone do that for me?

Once you’ve determined your spice level, saute for about a minute and then add the parsley. Stir that for a few seconds and then add the tomatoes. Kick the burner heat up to medium-high to allow the tomatoes to simmer until they break down. Stir occasionally as you wait for this to happen. In about 15 minutes they should break down into more of a sauce consistency. Feel free to add water to thin out the sauce if necessary and salt to taste as well. Once you feel satisfied with the sauce texture, reduce the heat to low.

We are now ready to cook our pasta. Do so the usual way with boiled water and such. Follow your pasta box instructions for cooking time and when it’s time to drain the water, keep about a 1/4 of a cup for later use.

Combine the pasta and sauce together and toss to allow sauce to cover evenly. Then add the cheese and do the same, adding the reserved water as you toss.

Once the cheese and reserved water has been mixed evenly you are now ready to serve!

Do so by placing each serving in a pasta bowl and then topping with some cheese and parsley like below.

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Angry pasta with crostini

I was quite satisfied with the results of my angry pasta. It was simple, fresh, and “angry.”

Normally I love thinner and longer pastas like linguine, but the chunky tomatoes added to the texture of the penne making it juicy with just the right amount of chewiness. Also, there’s something about how the parsley and cheese fall into the grooves of the penne that make it bellisimo.

If you enjoy a little kick to your meals and want an easy, light pasta meal then this angry little pasta is your man!

Spareribs with Paprika Sauce

“Hey brother can you spear a rib?”

“Yes I can! Put that rib on a spit, light it up and call it a…  ribbesper/sparerib?”

I was so close to making a catchy song, but the name of the dish just isn’t working. Whether you go with the German origin of ribbesper or our modern sparerib terminology.

I’ll just have to visit this later and figure it out.

Stay tuned on that coming attraction and now enjoy the main attraction provided to you by I Love Spice.

What you’ll need.

  • Spanish olive oil (it’s ok to use regular fyi)
  • 2 lb 12 oz pork spareribs
  • 1/3 cup of dry Spanish Sherry
  • 5 tsp Spanish paprika
  • 2 garlic cloves, crushed
  • 1 tablespoon of dried oregano
  • 2/3 cup of water
  • salt

You may have noticed a Spanish theme in the ingredients. I say ignore that if you already have an equivalent of those ingredients. I do believe regional ingredients differ from the other, but I also know a dish can turn out well even if it’s not a 100% accurate recipe wise. Spoiler alert that I didn’t have all Spanish ingredients and this turned out well.

Our first step is to preheat the oven to 425 and grease a pan big enough for your ribs.

Not your personal ribs, but the ones you bought for this dish. Although, a pan big enough for your personal ribs would work in this case.

The next step is to either cut the ribs into individual ribs or be resourceful like me and buy them cut that way already. I recommended being resourceful unless you’re planning on becoming a professional chef. Even then, though, asking for help from a pro butcher doesn’t seem shameful to me.

After you’ve weighed those decisions down move on and place them in the oven to roast for 20 minutes.

While roasting you can make the sauce by combining sherry, paprika, garlic, oregano, water, and salt together.

When the 20 minutes are up on the ribs, reduce the temperature to good ole 350. As you do so, examine the ribs for fat residue. I’d be surprise if there was none, but you’ll want to pour out that fat residue because we are now ready to coat the ribs with our sauce.

Do make sure to coat each side, but reserve some sauce as well because basting is required in this cooking process.

Roast under 350 for 45 minutes and about halfway through is when you’ll need to baste. Again, don’t use up all your sauce because this will essentially become your bbq sauce as well.

Once the ribs are cooked, the final step is to boil your leftover sauce. Once boiled, reduce the heat to a simmer and allow that to cook until the sauce has been reduced to half. Once reduced pour over the ribs and enjoy!

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Realize I could have cleaned the plate up a bit, but ribs are messy and so is life. Deal with it.

This turned out nicely for me! Despite the sauce it came off as almost a dry rub in taste. Which was not a disappointment in the slightest. I am a huge sauce lover when it comes to all foods, but dry rubs are flavorful and give an earthy tasteful coat without taking away from the natural, chewy juiciness of the meat.

As I mentioned it turned out well despite the fact I didn’t use all Spanish ingredients, but I’d like to make this again with all things Spanish to see if it’s even better that way.

I’m sure it’ll be enjoyable as well and hope those of you reading this try this out!

 

 

Spicy Scallops

I am pleased to announce that I finally made something from The Everything Thai Cookbook that I actually liked.

Prepare your trumpets and your drumrolls,  cause that recipe is…. Spicy Scallops!!!

*The author of this cookbook recognizes that her food tastes are not refined enough to appreciate some of the previous recipes she has cooked in this book. She means no offense to Thai cuisine or people. She enjoys meals she’s had at Thai restaurants and recognizes that the issue lies with her and possibly her cooking skills.

What you’ll need

  • 1 teaspoon of vegetable oil
  • 1 clove of garlic minced
  • 1 jalapeno minced
  • 1 (1/2 inch) piece of ginger, peeled and minced
  • 1/2 teaspoon of ground coriander
  • 2 tablespoons of soy sauce
  • 2 tablespoons of water
  • 8 large scallops

The first step is to prepare your sauté pan by placing that veggie oil in it and heating it up. Even food needs some foreplay guys. That is purposely directed towards guys in case you’re wondering as well.

Add the garlic, jalapeno, and ginger to your hot oil and cook for about a minute.

Next add the coriander, soy sauce, and water. Stir it together and allow it to simmer for about 2-3 minutes.

Once cooked, strain the liquid and set aside for later.

Add the scallops once the pan has cooled for a bit and drizzle the strained sauce on top. Increase the heat to medium-high and cover the pan with a little bit of wiggle room for steam to escape. Cook for about 2-3 minutes.

At this point your scallops should be ready to eat!

 

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Mmmm…spicy scallops

The final result is Thai restaurant quality. That’s saying something, becasue I like scallops, but am not a die hard fan. This recipe almost made me one.

The sauce is simple, with a bit of that salty bitter soy sauce taste, but it just glazes over those scallops and makes you want to slurp every last bite.

I think this soy, ginger, and jalapeno combo would make a great marinade for other meats as well. I look forward to making this again and hopefully you will too.

Homemade Chips and Salsa

Chips and salsa are a favorite eating pastime of mine. I’ve known how to make my own salsa for a few years now, but this was my first attempt to make my own chips.

The greatest news about this chip making recipe is that it comes from the Light and Healthy Cookbook, so you can feel a little less guilty about eating a giant bowl of chips and salsa for breakfast, lunch, and dinner.

Not that I ever do that or anything.

What you’ll need for the salsa

  • 2 pounds of ripe tomatoes (5-6 medium), cored, seeded, and chopped medium
  • 1/2 teaspoon of salt
  • 1/4 cup of minced red onion
  • 1/4 cup of minced fresh cilantro
  • 1 jalapeno, seeded and minced
  • 1 tablespoon of fresh lime juice
  • 3/4 teaspoon chili powder

What you need for the chips

  • 8 (6 inch) corn tortillas, each cut into 6 wedges
  • Vegetable oil spray
  • 1 teaspoon of salt

The fist step in making the salsa is to place the tomatoes in a strainer with a bowl underneath the strainer. Sprinkle salt on top of the tomatoes and let them drain for about 30 minutes. Discard the liquid once the 30 minutes are up.

While the tomatoes are being softened with salt, you can combine the onion, cilantro, jalapeno, lime juice, and chili powder in a medium bowl.

Side note, if you like things hot like I do, don’t discard the jalapeno seeds. If you’re truly like me, you’ll add another jalapeno as well.

Put one-third of the drained tomatoes in a food processor until smooth. Then add these tomatoes to your onion and chili bowl you created earlier. Then add the chunky tomatoes and mix it all together.

Cover this mixture and let it sit at room temperature for about an hour.

We are now ready to make our chips!

Adjust the oven racks to the upper-middle and lower-middle positions and heat to 350. Place your chips as evenly as possible, spray with vegetable oil and sprinkle with salt.

Bake until they are slightly browned which should be around 8-12 minutes. Flip the chips when this occurs and bake for an additional 8-12 minutes. By this time the chips should be ready to eat, but if they aren’t just tackle on more time in the oven. You want to make sure they are nice and crisp.

Whether you need more time or not, they will need to cool before consumption which should work out with waiting on that delicious salsa you just made.

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Overall, I was happy with this recipe. I prefer salsa that isn’t quite as chunky most of the time, but I like how the chunky tomatoes sort of spritz juice in you mouth. It makes me feel light and refreshed.

My chips were not consistently crisp which was disappointing, but I blame myself. I didn’t bake them long enough and didn’t realize they weren’t really as crisp as they seemed. So be sure to really check those chips out before taking them out of the oven.

I’m sure if I made this again, I’d have more success and as much as I love greasy fried chips, it’s good to have heatlhy alternatives you can make yourself.

Historically Accurate Beef Fajitas

These beef fajitas come from I Love Spice and are actually called Classic Beef Fajitas, but doesn’t the word classic really just mean from the past?

So I decided to name it historically accurate, but it might not actually be historically accurate come to think of it. I mean I don’t know if this is an authentic recipe. However, it is a recipe from the past that millions of people enjoyed and that’s historically accurate.

At least here in the Americas this is the case.

I think now is a good time to say,

“Rachel assumes no responsibility or liability for any errors or omissions in the content of this site. The information contained in this site is provided on an “as is” basis with no guarantees of completeness, accuracy, usefulness or timeliness…”

Just covering my bases…

What you’ll need:

For the fajitas

  •  1 pound of beef skirt steak, cut into strips
  • 6 garlic cloves, chopped
  • juice of 1 lime
  • large pinch of mild chili powder
  • large pinch of paprika
  • large pinch of ground cumin
  • 1-2 tablespoons of olive oil
  • 12 flour tortillas
  • 1 tablespoon of vegetable oil
  • 1-2 avocados, pitted, chopped, and tossed in lime juice
  • 1/2 cup of sour cream

For the pico de gallo salsa

  • 8 ripe tomatoes, diced
  • 3 scallions, sliced
  • 1-2 fresh green chilies, such as jalapeno or serrano, seeded and chopped
  • 3-4 tablespoons of chopped fresh cilantro
  • 5-8 radishes, diced
  • ground cumin

The first step is to combine the beef with the garlic, lime juice, chili powder, paprika, cumin, and olive oil. Add salt and pepper to your standards, mix, and marinate for a minimum of 30 minutes outside the fridge or overnight in the fridge.

While this is happening, make the salsa by combining the tomatoes, scallions, chilies, cilantro, and radishes in a bowl. Then season with cumin, slat, and pepper.

The cookbook now recommends you warm the tortillas in a skillet and then wrap them in foil to keep warm while you continue to cook.

I recommend you make everyone warm their own tortilla in the skillet right before they eat. It doesn’t take that long and it’s guaranteed tortilla warmth.

Once the meat has been marinated to your liking, you can prepare to cook it by heating vegetable oil in a large skillet over high heat. Stir fry the meat in this pan until browned and slightly tender.

You are  now ready to create your historically accurate and classic fajita masterpiece!

Do this by heating that tortilla, scooping in the meat, and topping with salsa, avocado, and sour cream.

Please note, that my fajita was not historically accurate because I left out the sour cream. I know it’s terrible, but forgive me history snobs.

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Not historically accurate, but good.

If you chose to be historically accurate or not, like all classics it goes without saying that this is an easy, satisfying meal that the whole family can enjoy.

Hamburger of the Chilies

My next recipe comes from I Love Spice, which if you don’t know, I do love spice. I want to marry spice, but I also love cheese and it’s been a real struggle figuring out who I want to settle down with.

Spice can be intense sometimes, but I like the intensity and cheese is nice and comforting, but sometimes I get bored with cheese because all we do is lay around and talk about how much we like pizza.

For this recipe I did manage to get spice and cheese together. So maybe we can all work things out and move to Utah or start a commune somewhere. I have faith in our relationships.

What you’ll need

  • 1 lb 7 oz/650 grams of ground beef
  • 1 red bell pepper, seeded and finely chopped
  • 1 garlic clove, finely chopped
  • 2 small fresh red chilies, seeded, and finely chopped
  • 1 tablespoon of chopped fresh basil, plus extra sprigs for garnish
  • 1/2 teaspoon of cumin
  • salt and pepper
  • hamburger buns, of course, unless you’re gluten-free, then maybe not.

The first step is to make your burger patties by combining all the ingredients except the salt, pepper, and the hamburger buns. That would be awkward.

Mix those ingredients so that they are dispersed in the meat evenly and then season with salt and pepper.

The next step is to form burger patties and you do this by invoking your child hood self’s love of play-dough. Don’t get too carried away though.

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You can’t compete with Meatwad anyway

Instead of Abraham Lincoln, you should be making four roundish patties, like so.

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Once you’ve formed your patties, pre-heat a broiler or grill and then cook those puppies for 5-8 minutes on each side or until they have reached the level of doneness you prefer.

Once they are cooked to your liking, you can garnish with basil sprigs and serve on your hamburger bun with all the fixings you like.

You can also add cheese, which I did. I added pepperjack, because obviously it’s my two loves together and why wouldn’t I?

My final result turned out well. I feel like it’s hard to mess up a burger patty. As long as you don’t over or undercook it, it should turn out well.

I loved the kick of the spices and it was juicy and delicious. So, if you love spice or want to try something new for your Labor Day Cookout, go ahead and give this guy a try. You won’t be disappointed.