I have already misplaced the recipe for the red pepper recipe this week…but i made it! It was an ATK recipe challenge email featuring season produce
I slightly mashed some canned garbanzos
Added capers, lime juice, olive oil, gluten free bread crumbs, garlic and crumbled goat cheese.
Roasted the pepper
Stuffed it..added some goat cheese on top with and olive oil drizzle.
Baked it
Served it up with a pile of salad
I found this recipe in the new BH&G which is not my goto for veggie dishes, but this looked interesting for a hot summer day (100 plus)
I prepped the veggies first:
And got my vinegar, sugar and salt prepped
I want a pickle not a sog so i will combine in a bit. Meanwhile i am draining a block of extra firm tofu.
And prepping my sangria:
And these guys will macerate for several hours before i top with a sparkling rose or prosecco. Im gonna do room temp for a bit to help break things down then i will chill.
The tofu is sliced into steaks and allowed to marinate with sriracha mayo:
Later these slices will be fried with mayo side down. The recipe doesnt suggest any time to marinate but im going to let this sit for several hours.
Meanwhile, my sauces for the fries. All the recipes i saw were basically loaded fries with sauces cilantro and peanuts poured on top. As i write this i havent committed to my process, but i am prepping my garlic mayo, got out hte gf hoisin and i think i will toss fresh potato in sriracha then grill or bake.
The garlic mayo is toasted garlic powder and minced fresh garlic with a touch of lime.
The fries have been cut and smothered with sriracha and then oil.
The fries were oven fried. Rather than the nacho style recipes i found online with sriracha and hoisin over the top with cilantro, i had mine on the side as dipping sauces. Here are the sauces and my veggies:
The tofu was fried mayo side down
And put on a gluten free roll:
And it appears that i failed to take pictures after i topped with the pickled vegetable slices. I decided to make mine open face.
The sangria was topped off with prosecco for bubbles.
Here is the BH&G version all finished.
Okay….this got posted incomplete!!!
Here is my mise en place for this email inspired idea…romaine, parmesan, homemade dressing, smoked blue cheese, tomato, avocado, bacon, garlic, radish, shishito (that i grew!), cucumber….i took like 4 pictures because this has the red pepper that i removed but didnt have the egg i added, etc
Grilled romaine…yep, i flipped and grilled again
Grilling avocado. They made nice grill marks
This is my first try at a grilled chopped blt salad.
It was good:-)
Tonights cocktail was bubbly rose with some Pama splashed in it.
From the silver palate, i am making arancini…and from my brain, shrimp meatballs.
Raw peeled and deveined shrimp in the vitamix
Maybe a little too vitamixed.
I added some gluten free bread crumbs and lemon juice…dill, salt
Meatball shaped, dipped in bread crumbs. Put it in the freezer …
Brought them back out and up to temp and fried
Finished off in oven
TVP soaked in tomato andWorcestershire and vitamixed
Draining the rice before mixing in butter and parmesan
Omg…i could stop here…buttery/parmesany rish rice cooling and drying.
Rolled up, filled with a piece ofmozzarella and tvp/tomato mix…then dipped in egg and then gluten free flour
Aperol spritz for jim and campari spritz for me
Pasta with chard and the shrimp meatballs
Egg noodle gluten free pasta was a fail.
Shrimp meatballs were perfect and arent so delivate icant sauce them better
Arancini…smaller next time. But thatnrice was wonderful, i really did learn a new technique.
The oven crisper pan! Jim was watching HSN and a version of these came on the screen..they looked intersting so i was immediatly on the amazon app pricing and then ordering.
My first use was fries
Here they are getting ready for the over and i cannot find my “after pic” (which may mean that i forgot to take one)….
But I did remember to take a picture of my tofu fries when they were all nice and golden top and bottom
I have already bought a second set as a gift. And im looking forward to using them fith zuchini and eggplant in the near future.
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.
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
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 :
On December 9 I saw an email from Epicurious about Cook90.
Basically one cooks all their meals in january rather than restaurants or takeout…its 90 because there are 31 days in January which is 93 meals…3 emergency passes built in.
This is Last year’s kick off article which describes the concept. It’s not a resolution, it’s more of an experiement in discipline creativity…ultimately it should have a positive impact in the waist and the wallet.
Anyway, I signed up and will get the emails with tips and ideas throughout the month. The Starter Guide came this week….pretty straightforward tips…and i’ve begun following the author/epicurious editor that conceived of this on FB.
I have a couple concerns about only three passes because I bought us passes for Universal and our first visit will be 1/2 with a plan to dine at the three broomsticks in the wizarding world of harry potter. LA Times article here
Then we have a holiday party/brunch on 1/8 at the Queen Mary. That leaves me just one for the rest of the month! Otherwise, this will get me on track with carrying out my own plannof trying to have a reasonable breaksfast besdies donust and bagels and bringing my lunch….so here we go!
I wanted to grill. I was thinking how we grill kimchi at korean bbq….somehow i didnt get grilled kimchi but i got kimchi, grilled soy things, grilled rice cakes…
I made some sprouts and cucs as sides:
Since my partner is allergic to sesame…i made it with hot chili oil and gochujang and salt
Found this recipe online…quick marinade. Salt sugar and coconut vinegar and i threw in a few pepper flakes and garlic
The rice cake marinated a bit in kimchi
Soy ginger dressing on the eggplant
Bok choi with hot oil
It all gets grilled
Homemade kimchi on the side
Yum
