You can “kimchi” damn near anything of the vegetable sort. Brussels Sprouts aren’t really that far-fetched as a base as they are kinda like little baby cabbages, and as you know cabbage is a pretty traditional kimchi base. There are classic ways of making kimchi that involve rice flour but I typically ignore that step as my results have been great without it. This stuff rocks by the way. Goes great with smoked meat or any rich dish where the funky spicy flavors have something to stand up to and cut through. Thinking of trying some with the smoked turkey I’m doing for Thanksgiving next week. Hope the in-laws can handle it.
Every Friday and Saturday at both Sullivan’s Island and West Ashley, Home Team BBQ is serving their new brisket. I’ve had it and it’s worth a trip. Or 5.
I picked up Ken Forkish’s Flour Water Salt Yeast about 2-3 weeks before he won a Beard Award last month. After reading through and baking out of it for the last month I can understand why he was honored. It’s a great book with well formatted recipes that require some attention and thought but full of information on the hows and whys of his style. I’ve cooked for decades with some professional stints during most of the 90′s, but no real training. One of my first real cooking jobs was at a well-regarded restaurant in Jackson Hole that involved me getting up to assist the pastry chef at the most awful hours imaginable for a 20 something ski bum who wasn’t on his way to the ski slopes or backcountry or off for a long climb or sleeping off a hangover. Let’s just say I was not much of a baking assistant. At all. In fact I’m surprised the chef gave me another chance at anything when she threw me in the half ass version of a Garde manger station making salads, apps and plating deserts. The early hours combined with late nights in a ski town and precise measuring of recipes doomed my chance at success and the baker’s chance at competent help. I eventually survived and worked my way up to running the line at times and working the broiler and sauté station, but never again was I to assist the baker. Which made me and the baker perfectly happy.
Spring is here and so is the annual mad dash for ramps. Though this is getting published a few weeks after they made their way into my local markets, they are still available in places. If you are unaware, Ramps are a wild leek that imparts a fresh spring oniony flavor to anything and people go cult like cookoo for them. These Ramp and Jamon Serrano Biscuits do a great job of accenting that flavor while taking out a little of the onion pungency. Adding some Jamon Serrano or prosciutto or other cured ham gives them a little porky kick and why the hell not right? These are easy and can be made the morning / afternoon before you serve them. If you can’t find ramps, wild onions or spring onions will work ‘aight. Slightly adapted from here.