Spicy - - Page 10

by Maids

ES Okra, Okra ES – An Introduction

A couple of weeks ago, I finally decided to try the 3-dollar-per-pound okra that is sold in decidedly environmentally-unsound styrofoam packaging at the local Latino corner store, Bestway. I grew up eating okra. I’m not sure which branch of my mother’s family tree the okra eaters were on, but it was apparently a staple food of mother’s childhood and thus it became a staple of my own.

My mother typically made her okra smothered in a mixture of: hot peppers, tomatoes, chili/cayenne powder, caramelized onions and garlic. I wanted to try something a little different so I looked to ES, hoping someone had blogged about venturing into uncharted territories with okra dishes. In short, I looked to ES for inspiration (as I often do) and made a startling discovery….

in Veggie 8 comments

by gansie

In Defense of Ketchup

Editors Note: I’m quick to talk shit. I freely admit that. But I’m also willing to change my mind. Our friend Nick over at Macheesmo is on a mission to clear the name of my least favorite condiment, ketchup. ES fans agree: 54% of you voted mustard over ketchup.

Let Nick plead his case.

Let me start this defense by being very honest: I hate ketchup. I would rather not have fries then be forced to eat fries with ketchup. If I ever owned a restaurant, I don’t think I would even offer it as a condiment. Strangely though, in the comments on the ES post The Anti-Ketchup Brigade, I found myself defending the stuff.

The reason why I was defending it is because ketchup never gets a fair chance. People compare Heinz to gourmet mustards which is like a Little Leaguer at bat against Johan Santana. It’s not going to be pretty. And for some reason, gourmet ketchups have never really caught on (Fancy ketchup is not fancy and is barely ketchup). People have grown accustomed to the HFCS-laced stuff and now that has become the only ketchup people know.

If you are going to judge ketchup though, you should at least try the real stuff. The homemade stuff. It is totally different: lots of vinegar, spices, chiles, and just a bit of sweetness. I made this batch in about 90 minutes.

The recipe is pretty straightforward, but you will need some equipment: cheesecloth, a medium-sized sauce pan, a food processor or submersion blender, a wire mesh, and a storage vessel. As long as you are using the ketchup in the next few weeks (you will), no need to can it or do anything crazy. It will keep fine if your jar is sealed nicely.

Recipe and alternative recipes post jump

by gansie

To Do: Learn Restraint

Yup, everything. I love a good throw-everything-at-the-problem kind of food adventure. Restraint is a skill. It’s an absolute skill in the kitchen. And it’s something we really don’t have much of on ES. I’ve come very far from throwing every spice into every dip I make.

But once in a while I can’t resist adding more and more shit until your brain starts spinning because there are too many flavors to handle. And then you have to figure out what ingredient/flavor you want to explore further and then, well, add more of it. And more. And taste it after every addition. It’s a glorious exploration of the tongue.

Indian-Asian Curry Dip

Blend: cream cheese, feta, Thai red chili, cilantro, lime zest, lime juice, lemon juice, soy sauce, garlic chili paste, olive oil, sesame oil, rice wine vinegar, freshly grated ginger, curry powder, salt, pepper.

Thin with water for desired consistency, re-blend.

Serve with celery, or whatever else you have around. This would also be a great sauce over chicken,veggies and rice.

in Cheese / Recipe 3 comments

by BS

Coleslaw 2.0

A couple weeks back I told you guys about my first go at making coleslaw. It was nothing too exciting, just the basics — cabbage, carrots, mayo, vinegar, salt, pepper, dill. Nothing to write home about, but I was rather impressed with myself, just because I was able to recreate a simple standard for once and not do anything crazy. I resisted the urge to add pine nuts, shred in cheese, or cover with bacon. It was hard! But I guess it’s good to have some basic sides up your sleeve and not approach every single meal as a no-rules-barred, avant garde party in my kitchen.

At the store this week, I picked up another nice-looking cabbage and decided I ought to give coleslaw another go. Now, judging by the pic above you might think I just made the exact same traditional coleslaw for the second time in a row. To which I say: Do you people know me at all? Sorry traditionalists, I just couldn’t help going a little crazy this time…

in Recipe 3 comments

by Maids

Butternut Cranberry Fusion (Or, A Procrastinator’s Guide to Thanksgiving in February)

The fact is, I’m a procrastinator. I told gansie way back around Thanksgiving 2008 that I would share this yummy butternut and cranberry squash springroll recipe with the ES crowd. And I had all the elements waiting: a ton of pics of the prep, a pic of the finished product, testimonials from other t-day attendees about how substantially delicious the springrolls were, a link to the recipe that inspired me, all but the actual text of this blog post.

And I let it sit… and sit. I did everything but write this fucker. I wrote a post about another subject in the meantime. I kvetched about this and that in a gagillion comments on ES. I made fun of (and bragged to others about) Gansie’s egg obsession. I sent her and BS links to important food related articles. I’m terrible.

And today I’m finally writing this frackin recipe down, frackin finally because I have to write a VERY IMPORTANT document to save babies around the world or some such thing, and I’d really rather procrastinate by writing down my overdue, Thanksgiving recipe for ES. I was rather proud of how the recipe turned out, but posting it seemed like an awful lot of effort after having put forth so much effort doing the actual cooking. Mehhh….

in Holiday / Recipe / Veggie 6 comments

by gansie

Obligatory Endless Eggness

Fried egg over acorn squash, spinach, and lentils and rice from Mama Ayesha’s. And a hint of harissa.

in Eggs / Photos / Veggie 2 comments

by gansie

Lifting the Avocado Gag Rule

Now what I’m about to say may piss some people off. Or some people may think I’ve gone insane.

My love of avocados has guided me to dislike guacamole.

I know. Let me explain.

Because I am so enamored with the taste of avocado, I find all of the other flavors distracting. The heat of the chili, the tang of the raw onion, the sour of the citrus – it overpowers the nuances of the fruit. My favorite way to eat avocado in dip form is to roughly mash it and then mix in feta, salt and pepper.

But then I go to a party and La Morgan brings something like this. And then I remember how much I love avocado in any form imaginable. Forgive me for trying to divorce avocados from future possibilities.

Recipe post jump.

in Recipe 7 comments