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.
Instead of composting or throwing away those fennel fronds, make fennel frond pesto. Easy as hell and very tasty. Perfect on pasta, as a sandwich spread or on pizza.
If you’ve preserved lemons before, this is pretty much the same recipe. Not much too it but like preserved lemons you end up with something powerful and different. Use them in any dish you want a spike of concentrated orange flavor.
- 2-3 medium, ripe oranges plus 1 for juice
- a pile (technical measurement) of coarse sea salt or kosher salt. I use sea salt.
- 1 pint mason jar with top and ring
What to do
- Slice oranges into 1/3 inch rounds, then slice in half across to make half moons
- place a layer of salt in the bottom of the jar
- layer oranges then salt then oranges then salt etc..
- do not be concerned with over salting, go nuts
- as you layer press oranges down to release juice
- when jar is full cover oranges with more juice and salt
- turn upside down and back a few times to mix
- makes sure oranges are covered
- seal jars and store in a dark place for 2-3 months
- to use remove oranges, cut away pulp and use the peel / rind
Oh no a vegetable recipe! Billed as a Moroccan dish I can see this as a great side for grilled pork, beef, lamb or sausages. Harissa is a widely used North African condiment that is spicy and complex and stores well in the fridge, so make a pile and keep it around for marinades, rub or adding a kick to vegi dishes.
- 10-12 large peeled carrots cut into 1/4 – 1/3 inch discs
- 5 cloves of garlic, minced
- zest of one lemon
- juice from 1/2 lemon
- 2 tbs harissa
- 1/4 bunch of cilantro leaves, finely chopped
- 2 tbs beer vinegar or Braggs cider vinegar
- salt and pepper
- 5-6 oz mixed de-seeded dried chiles (New Mexico, Guajillos, Pasilla, Anaheim or get some spicy and some for flavor)
- 4 garlic cloves, peeled, smashed
- 3/4 tsp. caraway seeds
- 1/2 tsp. coriander seeds
- 1 tsp. cumin seeds
- 1 1/2 tsp. kosher salt
- zest of 1/2 lemon
- juice of 1/2 lemon
- 1/4 cup extra virgin olive oil
What to do
- Cover all chiles in almost boiling water and soak until soft, about 30 mins
- In a small skillet toast caraway, cumin and coriander seeds over medium low heat until fragrant stirring constantly
- In a spice grinder or mortar and pestle grind seeds into fine powder
- drain chiles and add to the bowl of a food processor with remaining ingredients and powdered spices
- process until very smooth
- add to a small canning jar and cover with a layer of olive oil (when you use some make sure to cover with a thin layer of oil and it should stay good in the fridge for a while).
- boil carrots in salted water for 8-10 mins or until just soft but still have some bite
- drain carrots and combine with remaining ingredients, refrigerate overnight
- adjust salt and vinegar level if needed
Making mustard at home seems a lot like cheating. It’s so damn easy that there’s almost no reason to give it a try. It’s also a good way to use any leftover beer (leftover beer, what is that?) you may end up with after a night of overly aggressive bottle opening. To my embarrassment I ended up with half a bottle of Sierra Nevada’s Barrel Aged Bigfoot Ale leftover one morning, so that spawned looking for a way to use it. Make sure you refridge the mustard for at least a day before using as it allows the mustard to “settle” and lose some of the raw bitterness of the mustard seeds.
- 3 Tbs Yellow mustard seeds
- 3 Tbs Brown Mustard seeds
- 2 Tbs yellow mustard powder
- 1/2 tsp kosher salt
- 1/3 cup Braggs cider vinegar
- 1/3 to 1/2 cup Sierra Nevada Barrel aged Bigfoot ale (or whatever malty beer you have on hand)
What to do
- Soak mustard seeds, powdered mustard with vinegar and half of the beer overnight covered at room temperature
- add salt and blend mixture in a blender or food processor until desired consistency
- refrigerate for at least 24 hours
- taste and adjust salt level and consistency with more beer.
- slap it on a sandwich or hot dog or bratwurst or whatever you think mustard should accompany
Should keep in the refrigerator for a few months no problem, if it lasts that long.
I’m lucky to have a friend in town who grows his own variety of the Trinidad 7 pot (or pod) pepper called “Brain Strain”. One of the hottest chilies in the world. No joke here, it will light you up. It rates up in the 1.2+ million Scoville range (jalapeno are in the 5000 range). It’s also very tasty with a tropical fruit flavor so it lends well to hot sauce. My friend developed this variety and grows a backyard full of them and to my benefit had a bunch of them to get rid of at the end of the season. When I showed up at home there was a large brown paper grocery bag filled to the top with this fiery little red, yellow and orange pods. After sampling one, spitting fire, crying, begging for mercy, hallucinating and then slightly recovering, it was time to make hot sauce.