Fish Sauce Fixes Everything

In the summer of Fish Sauce, I learned that indeed, a grill plus fish sauce can turn even food I don't like at all into something I eagerly anticipate.  (True story!!).  When I found this recipe in Bon Appetit in July's issue, I got excited.  It used everything we had gotten in our CSA box this week, plus the ears of corn that were sitting in the fridge, waiting to be used.

The key to everyone eating this was serving things separately.  I had a bowl with the roasted corn in it, another with the rice, a third with the herbs, and a large dish with the rest of the roasted veggies.  We picked which one foods we liked and built our own salad.  

If you grill okra, the slime will go away.  Trust me on this one.  The amount of vegetables are just recommendations, you can use as much or as little of each as you want--knowing that will affect the number of servings.  I personally use more okra, because I actually really like it.

This serves 4 - 6.

Fish Sauce Fixes Everything
adapted from Bon Appetit

12 - 15 okra pods
3 ears of corn, shucked
2 large zucchini, halved lengthwise with insides scooped out
2 bell peppers
2 long red chiles (Holland or Anaheim) (optional)
1 - 2 small eggplants, cut lengthwise into 1" slices
1 T sea salt

1 t packed light brown sugar
2 T fish sauce
1 T lime juice

2 c (loosely packed) mixed fresh herbs--I like lots of mint and cilantro and some basil

4 c jasmine rice

Get the grill fired up--to a medium hot heat.  Combine the okra, corn, zucchini, bell peppers, chiles, and eggplant in a large bowl.  Drizzle with olive oil and sprinkle with salt, and toss.  Grill the vegetables, turning frequently until they are crisp tender and lightly charred (about 8 minutes or so).  Place the chiles in a medium bowl and cover tightly (this will steam the chiles and release their skins, making them easier to peel).  Set the chiles aside.

Prepare the vegetables for serving.  Cut the corn off the cob, place in a large bowl.  Cut the zucchini and eggplant into irregular 1" pieces.  Either place in the same bowl with the corn (or in our case, in a separate bowl).  Trim any tough tops from the okra and cut the okra in half lengthwise and add to the other vegetables.  Set aside.

If using the chiles, scrape off the charred skin and discard.  Puree in a food processor.   Add the sugar and process until dissolved.  Stir in the fish sauce and lime juice (if not using the chiles, just combine the sugar, fish sauce, and lime juice).

To serve, scoop rice then top with the vegetables, followed by the fish sauce dressing and fresh herbs.

Pimiento Cheese

I have finally figured out what to do with all the peppers that multiply in my crisper drawer so quickly.  The bell peppers never last long.  I know those have no spice and they get through into a variety of things---beans, fancy tuna salad, sloppy joes.  However, there's a whole group of peppers that show up in my box that aren't bell peppers and don't tend to have any spice.  These tend to be the longer peppers--orange or light yellow in color, occasionally red.  Every once in a while they may have a slightly mild spice, but that is rare.  I don't risk it though by cooking them in sloppy joes or other foods I know the kids I love.

Those peppers, the mystery ones with not much (any) spice become pimiento cheese.  I know this is my second pimiento cheese recipe.  This is the good recipe.....the roast your own peppers recipe with not a lot of mayo and lots of cheddar cheese.  For good measure, toasted pecans are also added.

Curtis, Isaac and I love this recipe.  M hasn't wanted to try it, so I haven't encouraged her (nope, I don't want to share).  I think I have kept J in the dark knowing about it's existence as well, because there's a good chance he'll like it, too.

Homemade Pimiento Cheese
adapted from farmhousedelivery.com/blog

1 lb grated cheddar
4 - 6 sweet peppers (the long, slender, multi-colored assortment, not bell peppers)
2 small hot peppers, minced (purely optional--I omit since Isaac likes this recipe)
1/3 c pecans, toasted and chopped
1/4 - 1/2 c mayo

Roast the sweet peppers (not the spicy peppers though).  I prefer to do this on a gas grill.  Brush each pepper lightly with oil and place on hot grill.  Turn occasionally, until all sides are lightly charred.  This can also be done on the top of a gas stove (directly on the flame) or in the oven.  Once all sides are charred (will probably take 8 - 12 minutes or so on the grill, depending on how hot your grill is), place in a bowl and cover.  Allow to steam for 10 minutes or so.  With the blunt side of a knife, gently scrape charred skin off of the peppers.  Remove the seeds.  For best taste, do not rinse the peppers.  Chop the peppers.

In a medium to large bowl, combine the cheddar with the roasted, chopped sweet peppers, the minced hot peppers, pecans, and 1/4 c mayo.  Taste and add more mayo if you need a bit more (I love mayo, so I usually need a bit more...always a bit more mayo).  Season to taste with black pepper.

Serve with crackers or make into sandwich.  I like to make grilled pimiento cheese sandwiches.  It's also really good with a slice of prosciutto.

Thai Turkey Burgers

Just a quick disclaimer.  I loathe turkey burger.  It's more or less bland and lacks personality.  However, fish sauce fixes everything (more on that on another post).  Get over your fear of turkey burger and make these tonight.  Everyone in my family loved these.

Serves 4 or 5

Thai Turkey Burgers
adapted from Food and Wine

1/4 c onion
2 T cilantro
2 1/4-inch-thick slices of peeled, fresh ginger
1 jalapeno, seeded, and stemmed (optional--too spicy for my fam)
1 1/2 T fish sauce (nuoc mam or nuoc pla)
1 1/4 lbs ground turkey
1/4 c mayo
1 t Sriracha or chili garlic sauce (we prefer the chili garlic sauce)
4 or 5 hamburger buns (or brioche/kaiser rolls if you want fancier)
bread and butter pickles
lettuce
mint leaves

In a food processor, pulse the onion, cilantro, ginger, and jalapeno (if using) with the fish sauce until chopped (you can also do this by hand--I've done it both ways with good results).  Transfer into a bowl and knead into the turkey.  Gently pat the turkey mixture into four or five patties (we did five because that was how many we needed), about 1/2 - 3/4 inch thick.

Light a grill.  Brush the burgers gently with oil and grill over moderately high heat.  A warning:  these burgers want to fall apart.  Treat them quite gently to avoid this.  Grill, flipping once, until golden, crusty, and just cooked through, about 8 - 10 minutes.  While the burgers grill, also brush the rolls lightly with oil or butter and grill to just to toast.

Meanwhile, combine the mayo and the Sriracha/hot sauce.

To serve:  Brush the buns with the mayo hot sauce, if desired.  Top with burgers, pickles, lettuce, and mint if desired.  (You could also use thinly sliced jalapenos if you didn't add those to the burgers.)  Or, if your children are like mine, just top with ketchup and mustard.  :)

Slow Cooker Pork Tacos

Every time I make this, I scour this blog looking for where I posted this recipe. I never find it. I guess I've never posted this before.

This is quickly becoming my go to slow cooker recipe. I make it when I have a late afternoon airport run and am not at home to make supper. I make it when we have a play date/supper date and I don't want to spend time making supper. I make it when I need an after swim practice meal. Yep. It's one of those go to meals.

A 4lb bone-in, boston butt will serve 6 - 8. If possible, make the onions, the day before you want to eat.

Slow Cooker Pork Tacos

adapted from Merrill at Food52

3 - 4 t cumin seeds (2 t ground)

1 - 2 t coriander seeds (1 t ground)

3 - 6 t chili powder (I like New Mexican because it has good flavor but isn't spicy)

1 t dried oregano

4 lbs bone-in, bost butt, very large pieces of fat trimmed

salt

olive oil

1 medium onion chopped

1 poblano pepper, chopped (optional)

1 serrano or jalapeno, seeded and finely chopped (optional)

2 garlic cloves, minced

1 (15-oz) can diced tomatoes, with their juices

1 c water or chicken stock (fill the tomato can half up with water and use that)

2 large limes

corn tortillas

2 - 4 avocados, peeled and cut into thin slices

cilantro

sour cream

salsa

Pickled Onions

1 medium red onion, sliced thinly

1 T kosher salt

2 T sugar

1/4 medium beet, peeled

handful cilantro

a lot of cider vinegar

water

For the onions: Put the onion in a microwaveable container. Add the salt, sugar, beet, and cilantro. Cover everything with 1 part water to 2 parts vinegar (in other words, 1 c water to 2 c vinegar). Microwave 1 minute, stir, and microwave another minute. Cool, cover, and refrigerate overnight (or until serving).

For the pork: Put the cumin and coriander in a small pan and set over medium heat. Toast the spices a minute or two, shaking the pan occasionally, until they're fragrant. Grind the spices using a spice grinder and set aside. Meanwhile, heat 1 T oil in a skillet over medium-high heat. Season all sides of the pork with salt. Put in skillet and brown on all sides. Transfer to slow cooker. Drain a little of the fat off and saute the onions and peppers, if using, until soft. Add the garlic and saute another minute. Stir in the spice mixture and cook another minute. Transfer the onion and spices to the slow cooker. With the skillet still over the heat, pour the water into the skillet, stirring to loosen all the browned bits and spices on the bottom of the pan. Pour into the slow cooker along with the diced tomatoes and the juice of the a lime.

Cook in a slow cooker over low heat for 6 - 8 hours. Before serving, remove meat from pot. Discard bone and large chunks of fat. Shred the pork using two forks and adjust seasonings (salt and chili powder) as needed. Serve on top of a tortilla with an avocado slice, some pickled onions, a sprig of cilantro, and a dollop of sour cream or salsa if desired. Squeeze a lime wedge over top.

Peppers Stuffed with Feta

Oh yes--I know the posts are sporadic these days--a couple of good weeks, followed by a quiet week or two. Thankfully, I've still been cooking through these quieter times.

I found at the grocery store a couple of weeks ago the August/September issue of Saveur. I have never looked at recipes from there before, but bought without hesistation when I saw it. The reason? The cover. It stated "The Greece Issue" and had a picture of stuffed red peppers. That was all I needed.

Since then I've cooked four recipes from the magazine: Roasted Beets with Garlic-Potato Spread (which Curtis thought was a little pointless, because according to him, you can't improve on roasted beets), Rosemary Chicken (which I loved, that recipe will be coming), Meatballs in Tomato Sauce (which was a waste of frying food--I think the recipe would have been much better with the meatballs baked and it wouldn't have taken that much longer), and Peppers Stuffed with Feta (the cover photo). Peppers Stuffed with Feta made the cost of the magazine all worth it.

This was a case of pepper roulette again, but the feta helped temper the spiciness. I used 6 Anaheim chiles, which I thought was great to be able to use so many peppers with one recipe. Curtis and I both loved the recipe (kids didn't try it--I know better than that!) as did our friends we shared it with.

This serves 4 - 6.

Piperies Gemistes me Feta (Peppers Stuffed with Feta)
from Saveur Magazine

6 4-5"-Anaheim Chiles
9 oz feta, crumbled
2 T extra virgin olive oil
2 T plain yogurt (Greek is preferable)
1 T fresh parsley, minced
1/2 t lemon zest
1/4 t dried oregano
2 egg yolks
1/4 c Parmesan Cheese, grated

Roast chiles on either gas grill or broiler. Roast until skin is softened. If peppers get a little charred, gently remove the charred skin with a knife. (To roast on a broiler, put peppers on a baking sheet and broil on a rack placed 6" from broiler element. Turn peppers once.) Let cool.

Combine feta, oil, yogurt, parsley, zest, oregano, and egg yolks in a large bowl with either a hand mixer or pastry blender (I used the pastry blender). Carefully make a lengthwise cut in the peppers from the stem to the tip of the pepper (leave the stems on). Scoop out seeds and ribs. Stuff each pepper with feta filling. Transfer peppers to an aluminum foil lined baking sheet. Refrigerate stuffed peppers for 30 minutes. Sprinkle peppers with grated Parmesan. Broil peppers until cheese is golden brown and bubbly, about 6 minutes. Serve immediately

Chicken with Salsa Verde

We are currently in pepper overload, as I suspect many who subscribe to our CSA are. I am working on staying on top of the peppers, but find myself falling behind on the red anaheim peppers. The larger, milder yellow/green peppers aren't a problem, nor are the hot, hot small red/green peppers (they usually don't even darken my doorstep, instead heading straight for the trade box at our pick up spot). I was excited to find this Rick Bayless recipe which was easy to adapt to be spiceless for the kids to spicy for the grown ups.

As good as this was the first day, I discovered the best way to eat these as leftovers. I shredded the leftover chicken and put a small amount inside a hot tortilla. I poured some of the salsa verde over top and then microwaved briefly. Instant green chicken enchiladas! The leftovers were as fabulous as the first meal.

To make this spiceless, just omit the 2 fresh chiles and proceed with the recipe at browning the chicken breasts.

This serves 4.

Chicken with Salsa Verde
from Everyday Mexican by Rick Bayless via Serious Eats.

2 fresh poblano or anaheim chiles
2 T vegetable oil
4 boneless, skinless chicken breasts (1 1/2 lbs total)
salt
1 lg white onion, sliced 1/4" thick
1 1/2 lbs tomatillos, husked and rinsed
1 c cilantro, roughly chopped
1 c chicken broth
2 - 3 T Mexican crema, heavy cream, or creme fraiche

Roast the chiles (click here for a link to chile roasting if you need some advice). Remove blackened skin from chiles, discard seeds and membranes, and cut into 1/4" strips. Set aside. Pour the oil into a large skillet over medium high heat. Season chicken with salt and place in skillet. Cook until well browned on both sides, about 2 minutes per side. Set aside. Cook the onions until just beginning to soften, about 4 minutes, adding more oil to the skillet if necessary. Meanwhile, blend the tomatillos and cilantro in a food processor or blender (it may take a couple of batches). Pour tomatillo/cilantro mixture into skillet with not yet tender onions. Cook until sauce is very thick, about 8 minutes. Add the broth, chile strips, and crema. Stir well and season with 1 t salt. Return chicken breasts and any accumulated juices to skillet. Reduce the heat and simmer until the chicken is completely cooked, about 8 - 10 minutes. Serve.

Fried Chili Peppers

Every summer we get loads and loads of peppers from our CSA. The bell peppers are easy to use. The chile peppers I struggle with. They're so beautiful, I lug them all home, sort them by size (and spiciness) and put them in the crisper drawer. They accumulate there until I am forced to through out a bag of rotten chiles. It's rather sad.

This year, I am doing better for a couple of reasons. 1) I am roasting chiles a lot and adding them to hamburgers, pizzas, and anything else I can think of that they might be good one. 2) This recipe.

Granted, it's still a little bit of a game of roulette when I use the chiles. Curtis and I do the "you taste it to see if it's hot before I do" game. Sometimes it works out great for us. Other times we run into some spicy chiles. The ones we used the first time we made this were spicy. However they were so incredibly good we kept eating them even though our mouths were so hot the back of our throats burned. We kept eating them anyway. Chiles this way are just that good. Molly Wizenberg (of Orangette blog fame who also writes for Bon Appetit) suggested using shishito peppers or Padron chiles (or long, skinny, green chiles in general). I just picked a couple skinny chiles from my spicy chile bag and it worked fine.

This makes 4 servings if use 8 oz of chiles. I just used 4 chiles and adjusted the seasonings a little.

Fried Chile Peppers
adapted slightly from Bon Appetit

1/4 c vegetable oil
8 oz chiles (shishito or Padron are recommended, any long, skinny, not terrible spicy chile will do), whole
1/4 t coarse sea salt plus additional for serving
2 large garlic cloves, thinly sliced
2 t fresh lemon juice

Heat heavy large skillet over high heat. Add vegetable oil and swirl coat. Heat until oil is very hot (but not smoking). Add the whole chiles and 1/4 t salt. Stir constantly until chiles are blistered over half their surface, about 2 minutes. Add garlic and continue to cook, stirring constantly until chiles are completely blistered. Transfer to a paper towel to briefly drain, the place in serving bowl. Sprinkle with lemon juice and extra sea salt. Toss to coat and serve.