Month: January 2017

Gluten-free, Made at home, Stuff I make, Vegetarian

Today’s pad thai

Aside | Posted on by Brian and Jim

I was planning to make a rice dish out of pulsed cauliflower…i did buy the cauliflower, but while shopping, i was consumed by the idea of pad thai fried rice made with the cauliflower.    I bought ingredients for my pad thai and returned to work.   The idea didnt sound so hot by the time i got home but i had brown rice thai noodles in the cabinet…

Here my mise:


No fish sauce….but i have my thai chili infused viengar ready to go and im using a sriracha baked tofu (trader joes).

I also was inspired to get out and scrub up my le creuset cast iron wok that has languished in the cabinet for 6 years since we moved in…


Next i start the peppers , garlic and ginger


In with the eggs


Next noodles, sauce (sugar, tamari, chili vinegar, coconut vinegar, pepper flakes) and after that gets a nice warming i added the sprouts.


Getting finished:


We had it with a bubbly nigori i saw in the fridge


And in the table


Actually, this was quick and easy for a weekday and i have a bit leftover for lunch tomorrow.

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cook90, Gluten free, Gluten-free, Made at home, Uncategorized

A latin twist

Aside | Posted on by Brian and Jim

So yesterday’s slow grilled pork butt went latin today…

Oven simmered with potatoes, red pepper and a tomatillo simmer sauce




Add some homemade salsa


And we had the basis of tiny tacos

With agua chiles made from left over NYE shrimp


All tied together with a champagne tequila cocktail


Jim doesnt like the cocktail and i love it….hes not liking the reposado flavor…so he should be good if i do over with silver.  For me, this is like sipping reposado without any bite and a hint of sweet but the sparkling wine was extra dry….shifting to asti would be a whole new drink!  This one is the juice of 1/2 lime, 1 pt tequila, 2 parts triple sec, 2 part sparkiling wine

Cheers

Gluten free, Gluten-free, Made at home, Stuff I make, Vegetarian

Red Pepper Jelly

Aside | Posted on by Brian and Jim

So one of my Tasting Table emails mentions homemade red pepper jelly with cream cheese and Ritz crackers…Our New Years Eve usually consists of an entire day (two meals) comprised of snacks.  So red pepper jelly we go!

Four red peppers finely diced


I rough chopped then put in the food processor

Then they need time to drain A LOT:

After about 1 cup I squeezed them with a paper towel


Combine with 1 1/2 cups sugar and 1 cup white wine vinegar bring to a boil and simmer about an hour

And the finished version:


I thought i way overcooked but i just minorly overcooked because my inspiration was :