Aloo Gobi Burritos:

Indian Grub, food Truck Style

My company recently did an event on Treasure Island in San Francisco. We were a vendor amongst many other vendors out to promote our company and meet potential customers. It makes for a pretty long weekend standing on the asphalt for two days straight in the sun and talking to hundreds of people. That feeling of being "on" for several hours at a time can wear a guy down. But it's business and we do what we gotta do. Besides that, it actually was pretty fun and interesting. We met some really cool people from all over, we learned a lot about the island, and we ate some pretty awesome food.

I'm kind of a down-home, back road, greasy spoon, mom and pop type of dude. So when the food truck craze started a few years back, I took to it like baby duck hitting the pond for the first time. I was ready. I was pre-conditioned. It was pure instinct. Luckily, I have one those stomachs that isn't adverse to a little food borne bacteria. The fact of the matter is that I've eaten some pretty rank shit out of some very questionable food trucks in my day and came out smiling and looking for more. I've paid my dues.  

I come from the era where if you ate a taco off of one of these rolling cesspools, you'd better plan on an afternoon on the porcelain throne doing a lot of paperwork. But there were always the diehards. The dudes that loved those tacos so much that they sacrificed their very own health just for that flavor. An assumed risk, as it were. They pressed on in the face of adversity. There are those that have survived Everest. And there are those who have survived, at the time, largely unregulated food truck cuisine. I was one of those dudes. That's where I developed my roach coach chops. It was like a boot camp for my immune system. It has helped mold me into the man I am today. 

Oh, but times have changed. Now food trucks are a dime a dozen. And because of the fierce competition, their street cred is everything. I'll say it again...everything. Your food better be top notch (especially at $9 a burrito, you treacherous bastards) and you better not have your customers doing too much paperwork. Nobody likes paperwork. Prime example: there was a buzz going around the event to stay away from a particular truck, who shall remain nameless, because the last time, several people got sick and had to go to the hospital. It had even found it's way into the Yelp reviews. Done. Street cred set back to zero.

That being said, the modern day street grub is much safer than it was back when I was eating mystery meat burritos off the plain white truck in the middle of a, shall we say, less than desirable neighborhood.  And on this particular occasion, I had the pleasure of having a aloo gobi burrito. I was instantly aflutter. You might even say giddy. I giggled like a school girl until I realized I was in close proximity to other people at which point I fake coughed and pretended I had something in my throat. I knew I had to do it myself. And so I did. Please enjoy.... 

Tip: Practice "mise en place" with this recipe as the first part goes quickly. Having all your ingredients prepped and ready to go prior to cooking will save you from the possibility of burning you ingredients/spices.  

Tip: This dish isn't traditionally served as a burrito. So don't feel obligated to put it in a tortilla. It's just as good by itself. 

Tip: This one has a little bit of a kick. If you don't like too much heat, cut back on the serranos and cayenne.  

Aloo Gobi Burritos

Ingredients: 

• 4 garlic cloves, finely minced
• 1 inch of ginger, finely minced or grated
• 2 Tbsp coriander powder
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1/3 cup water
• 6 Tbsps peanut oil
• 1 tsp cumin seeds
• 1/4 tsp hing (Asafoetida)
• 3 bay leaves
• 4 small serrano peppers (chopped)
• 1/2 large or 1 small cauliflower, cut into small florets
• 4 medium potatoes, diced
• 1 Tbsp salt (or to taste)
• 2 tsp mango powder (amchoor)
• 1/4 cup chopped cilantro leaves (from about 6 sprigs)
• 5 large burrito sized tortillas

Preparation:

1. Combine the garlic, ginger, coriander, turmeric, cayenne pepper and water in a small bowl and stir to combine. Set aside. 
  

2. Heat the oil in a dutch oven over a medium high heat until the oil is shimmering. Toss a cumin seed in. If is sizzles, it's hot enough. Then add the cumin seeds and hing. Stir for a minute until the seeds begin to slightly darken. 

3. Now add the bay leaves and the peppers. Stir for a minute and then add the spice/water mixture. Continue to stir until the oil and spice begin to separate, about one minute. 

3. Add in the cauliflower, potatoes, salt and a 1/4 cup of water. Stir to coat the cauliflower and potatoes. 

4. Lower the heat to medium and cover the pot. Let it cook for 15-20 minutes making sure to stir every 3-4 minutes.  If it gets too dry, just add water to prevent burning. Keep in mind this isn't a "saucy" recipe. It's supposed to be moist but not in a sauce.   

4. Finally, add the amchoor powder and the cilantro and stir to combine. Let stand for a few minutes for the amchoor to combine.

5. Heat a tortilla until it's nice and warm and pliable. Fill with 1/4 of the aloo gobi and wrap like a burrito. Repeat to make all 4 burritos.


Serves: 5 

  

Vegetarian Chili:

You Don't Need Meat To Have A Good Time (That's What She Said)

I'm sorry about that title.

Chili is one of those American staples that seems to make it's way into every nook and cranny of this country. I counted the recipes online and there are 86.3 trillion of them, all different. FYI: I'm just kidding, I didn't really do that. Let's say there's a butt-load of them.

Growing up, I always loved chili day. I especially loved chili day with cornbread. I think it's the sweetness of the cornbread in contrast to the heat of the chili that appeals to my culinary sense of satiety. As an adult, I have made chili an uncountable amount of times. Every time I made it, it was pretty similar to last time I made it yet it was always completely different, if that makes sense. It's one of those dishes that I never really sat down and hammered out a recipe. Then, when I went veg, I just quit making it. Not for any reason other than the fact that I was making so many other things, it never popped onto my "must-make" list until just recently. 

Now that it's made the list, there is an elephant in the room when it comes to vegetarian chili that must be dealt with. Shall we talk about it? Majority vote (me) says yes. I don't quite understand where it was written that once you remove the meat, you had to add corn, zucchini, five different types of beans including garbanzos, etc, etc,   etc. Where in the hell did that translation come from?

To me, chili is going to be simple. Primarily beans, meat, or a combo of the two. Simple. All that extra stuff simply isn't necessary. Prior to going vegetarian, I was always a beans/meat combo fan. Obviously this recipe will have no meat so it's gonna be....umm....beancentric. However, I'm going to add finely chopped mushrooms here to give it that hearty flavor that a good chili needs. I know you don't typically see mushrooms in a chili but if you're gonna take the meat out, you kinda gotta replace it with a little sumpin' sumpin' to help fill in that gap. I'm not ashamed to say, I've become a bit of a mushroom whore over the last few years (please pardon my French). They have managed to take a stronghold in my kitchen. And they reign supreme with the exception their one and only arch-enemy, my wife. 

I know I'm reaching off topic here, but as I write this post, I am reminded of this weird little chick who peddles organic mushrooms at the local farmers markets. I say she's weird because she really is. I calls 'em as I sees 'em. She won't make eye contact with you but she will rattle on, all the while looking at your feet, about how the mushrooms are grown, spewing little factoids about mushrooms that the lay person would not even know about or even care about, for that matter. I think she's the 'Shroom Whisperer. It amazes me how engrossed I am by this person who won't look at me. I reckon it's because I have a strong sense of her passion. She is truly in love with her mushrooms and I can't do anything but admire that. Let it be known, I'm her fan and I'll buy her mushrooms any day of the week. If you can find someone who has such passion about mushrooms, my advice would be to keep them as near to you as you possibly can.  

Vegetarian Chili

Ingredients: 

• 4 Tbsp oil, divided (I used peanut oil)
• 4 oz. mushrooms, finely diced (I used Portobellos but you can use cremini or baby bellas)
• 1/2 cup celery, finely diced
• 1/2 cup green bell pepper, finely diced
• 1/2 cup white or yellow onion, finely diced
• 3 cloves garlic, minced
• 1 (15 oz) can of tomato sauce
• 2 cups vegetable broth (you can also use 2 cups water with one Knorr vegetable bouillon cube)
• 2 Tbsp chili powder
• 2 tsp ground cumin
• 2 tsps salt (or to taste)
• 1 tsp ground black pepper
• 1 tsp dried Mexican oregano
• 2 bay leaves
• 1-2 jalapenos, finely diced (optional)
• 3 (15 oz) cans kidney beans, drained and rinsed
• chopped onion (for garnish)
• chopped cilantro (for garnish)

Preparation:

1. Heat 2 Tbsp of the oil in a large pot over a medium high heat. Add the mushrooms and saute until they begin to brown, approximately 4 minutes. Remove mushrooms to a bowl and set aside. 

2. Add remaining 2 Tbsp to the same pot over a medium high heat and add the celery, bell pepper and onion. Saute for about 4 minutes until they are soft. Then add the garlic and saute for another 1-2 minutes until veggies begin to brown. 

3. Add the mushrooms back to the pot. Then add the next 10 ingredients up to and including the beans. Bring to a boil then reduce heat to a simmer.  

4. Simmer, stirring occasionally for 30 - 40 minutes to allow the sauce to thicken. If it gets to thick, just add water to your desired consistency.

5. Serve with onion and cilantro sprinkled on top. Preferably with a nice corn bread on the side. 


Serves: 4 (at my house, it serves 3)

  

Chinese Orange Tofu:

Orange You Glad I Didn't Say Chicken?

I guess there's some unwritten but well understood law which dictates that one cannot eat the same type of food two meals or even two days in a row. That's a rule I don't understand. Somehow I just missed the boat on that one. For example, if I go to a Mexican restaurant for lunch and get some tacos, I'll eat them and move on. Then, when dinner rolls around, I'll have no problem making enchiladas. My wife, on the other hand is a staunch champion of the unwritten law. She'll say, "Enchiladas?!! We just had Mexican for lunch!" I'll reply, "And your point is?" To which she'll respond, "You CAN'T have Mexican for lunch AND dinner!" I'll volley back with a "why not?" And her answer is always the same: "Because you just can't, that's why." 

I rarely feel that way. Especially about Chinese food. I could have it two or three days in a row and never think twice about. Well, not until I'm reminded of the law anyway. "Because you just can't. That's why." How can I argue with that?  

There is a Chinese food joint up the street from my house that my wife and I frequented for several years. The food was always amazing but the service was always horrid. It was pretty common for us to get our plates several minutes apart from each other and the only time our drinks were refilled was when we flagged down the waitress. Then one day, it happened. The quality of the food took a nosedive. It became consistently mediocre. It seems the cook that had made that wonderful food for so long was gone. On what great new adventure he had embarked upon was never learned by us. Oh well, I suppose all great things must come to and end.

However, back in it's heyday, when the food was still awesome and the service still sucked, we would often talk to the gals serving the food and try to get hints on what was in it (besides the obvoius, of course). We were always told that the chefs were very secretive of their recipes and techniques. When the wait staff would inquire about the ingredients, the chefs would clam up and would actually put their bodies in between the wait staff and the food so nobody could see what they were doing. They told us that the cooks had come here from China and had been trained in Chinese cooking for many years prior to their arrival. They claimed that the techniques were highly secretive and that nobody in the restaurant knew the "secrets" except the chefs. I always thought that was kind of cool but now that I think about it, maybe they were just messing with me. Hmmmm. 

We've since found another Chinese place a little further out but just as good. One of our favorite dishes there is Chinese Orange Tofu. It's basically crispy fried tofu tossed with broccoli in a somewhat spicy orange sauce. We get it every single time we go there. We can be creatures of habit when we find something we really like. But that's ok because every time I eat it, I'm just in Heaven. 

As many times as we've ordered it, I figured it was about time to figure out how I could make it myself. I'm sure there are some secrets from somewhere deep in China that I'll never be privy to, but that's ok, it'll be close if not better. Take that, super secret chef from China!

The crispy tofu portion of this recipe I found here at Serious Eats. Great site to peruse. 

Chinese Orange Tofu


Ingredients:

• 1 Tbsp salt
• 1 tub extra firm tofu
• 1 1/2 cups freshly squeezed orange juice
• 1/2 cup vegetable broth
• 1/4 cup sugar
• 2 Tbsp rice vinegar
• 2 Tbsp Chinese rice wine
• 2 Tbsp soy sauce
• 1 Tbsp fresh ginger, finely minced
• 2 cloves garlic, finely minced
• 3 Tbsp orange zest
• 2 tsp sesame oil
• 1/4 tsp white pepper
• 5 dried red peppers (think chiles de arbol or cayenne pepper), halved, seeded, stem removed
• 6 Tbsp cornstarch, divided
• 1 quart peanut oil (or other frying oil)
• 2 cups broccoli, cut into bite sized florets

Accompaniment: 

• white rice

Preparation:

1. In a medium saucepan, add the salt and about 6 cups of water and bring to a boil.  

2. Meanwhile, drain your tofu and cut widthwise into 3/4 inch thick slices. 

3. Place the tofu slices in a large bowl and cover with the boiling water. Let stand 30 seconds, then drain off the boiling water being careful not to break your tofu slices. 

4. Place tofu slices, side by side, on a towel or a few paper towels and cover with another towel or paper towels. If possible, place a cookie sheet on top of the layers and place a weight (maybe just a few pounds) on top of the cookie sheet. Let stand for 15 minutes. Tip: The idea here is to squeeze out any excess moisture in the towels. Tip: Be careful not to make the weight so heavy as to crush the tofu.  

5. In a medium sauce pan, add the next twelve ingredients up to and including the dried red peppers and stir to combine. 

6. Make a slurry with 3 Tbsp of the cornstarch and 2-3 Tbsp of cold water. Stir cornstarch slurry into the sauce mixture. 

7. Over a medium high heat, bring sauce mixture to a simmer, stirring frequently. Turn heat to low and continue to simmer until sauce has thickened, about 5 minutes. Pour the sauce into a bowl and set aside.  

7. Clean and dry the saucepan and add the peanut oil. Bring your oil to 350° F. Tip: Be careful not to go much higher, you don't want to burn your oil. 

8. While the oil is heating, cut your tofu slices into 3/4 inch cubes. Place tofu in a bowl and toss with the remaining cornstarch. 

9. Deep fry the tofu in two batches for approximately 4 minutes per batch and drain on paper towels to absorb excess oil. 

10. In a wok, heat a tablespoon of oil over a high heat until just smoking. Add the broccoli and stir fry until broccoli is just beginning to brown but still green and slightly crunchy, approximately 2-3 minutes. Now add the tofu and the sauce to the wok. Toss with the sauce to coat the tofu and broccoli, about 1 minute. Serve immediately.  

Servings: 4

Spaghetti Sauce:

Not Sketti Sauce

A good while back I watched an episode of Honey Boo Boo (don't judge) where the family made a rather interesting version of spaghetti sauce, affectionately referred to as "sketti". Based on what I was able to gather, the sauce is roughly 50% margarine and 50% ketchup. Any seasonings? Nope. Margarine and ketchup, only. Was it at least slowly simmered over a low heat to somehow hopefully and magically deepen or develop the flavors of the ketchup and margarine? Nope. Microwaved.   

(I'm not going to show you good people how to make sketti. So don't fret and stick with me here.)

Out of purely morbid curiosity, I made it. I know, I know, it's gross but I just had to find out. I knew it would be awful....but sometimes in life you just gotta make that call for yourself. It's like when your wife pulls some unidentified Tupperware container from the way, way back of the fridge with some leftover whatever, hailing from days of yore, and smells it. She recoils in disgust and says: "Ew!!! Gross!!! Here, smell this!!!". And you do. You know it's bad but you still smell it anyway. Why didn't you just learn vicariously from her obviously bad experience? After all, you did just witness her recoiling in disgust. Wasn't that enough? Apparently not.

So I made the sketti. Surprisingly, it wasn't what I was expecting at all, really. In fact, I was actually somewhat familiar with it. And it was exactly as it should be. It was surprisingly, yet logically, sweet and tangy. The richness of the margarine tones down the tang of ketchup and adds a certain undeniable balance that.......oh shut up, Justin! Nutshell? It reminds me of SpaghettiO's. Does it taste exactly like SpaghettiO's? No, but the first thought that came to my mind when I tasted it was that of those beloved little round O's from my childhood. I guess you could say it was "SpaghettiO-esque". That being said, there's a reason why I don't eat O's anymore: they taste like sketti. Learn vicariously my friends, don't try this at home.

What I have for you today is my own version of spaghetti sauce. Or pasta sauce, if you will. I know that's kind of a generic term that can mean a million things. But for me, growing up, spaghetti sauce was always synonymous with marinara. It was something that was always in the "mix" for an easy weekly dinner. And this goes back to before I can remember. For me, it's one of those comfort-type foods that is easy to make and it will usually please pretty much anyone.

I prefer my sauce kinda chunky. So I leave the veggies a little bit larger so they provide something to bite into when you get a taste. Not huge chunks but significant enough to create an identifiable bite. I love to bite down on that odd piece of bell pepper mixed in the sauce and think to myself: Damn! That bell pepper is amazing.

Hint: We put this over stuffed cheese manicotti tonight and it rocked.    

Vegetarian Spaghetti Sauce


Ingredients:

• 3 15 oz. cans tomato sauce
• 1 15 oz. can diced tomatoes, drained 
• 2/3 small can of tomato paste
• 1/4 cup red wine
• 1 Tbsp soy sauce
• 1 tsp dried basil leaves
• 1/2 tsp dried oregano
• 1/2 tsp dried rosemary
• 1/2 tsp fennel seeds
• 1/4 tsp red pepper flakes
• 2 bay leaves
• salt and pepper to taste
• 2 Tbsp olive oil
• 1/2 large bell pepper, diced
• 1/3 large onion, diced
• 4 garlic cloves

Preparation:

1. In a large dutch oven or pot, over a medium high heat, combine the first 10 ingredients (up to and including the bay leaves). Bring ingredients to a simmer, then reduce heat to low to maintain simmer. Season with salt and pepper to taste. 

2. In a medium skillet, heat the olive oil over a medium high heat. Add in the bell peppers and saute for 2-3 minutes. Then add the onions and continue to saute for about 2 more minutes. Finally, add the garlic and saute for another 2 minutes. 

3. Now add your sauteed veggies to the pot with the sauce. At this point taste and adjust your salt and pepper if necessary.  Let simmer for an additional 15-20 minutes, stirring occasionally. 

4. Serve over pasta of your choice.

Servings: 6

Red Beans and Rice:

I Could Eat A Plate Twice 

Yes, I can certainly eat a plate twice. In fact, I did that today. That title comes from a Michael Franti & Spearhead tune. I really wish you could hear it because it's dope. YouTube it.  

One of things I've come to realize about myself when it comes to making vegetarian dishes after being a meat-eater most of my life is that I tend to shy away from certain dishes, thinking to myself that there's no way that dish can be good without the meat. And, consistently, I have eventually just went for it and, consistently, it has turned out amazing. Then I think to myself: self, why the hell didn't you do this earlier?

Let it be heard today and now that I will no longer put off "going for it". Because, while I may not always succeed, the times that I do succeed truly make it worth the risk of failure. While I suppose you can apply this overly cheesy little philosophy to any aspect of life, in this instance, I'm going to apply it food. 

One such recipe I have deprived myself of over the last few years has been red beans & rice. This dish is usually laden with tasso (smoked pork shoulder) or some sort of sausage, typically andouille. With such a flavorful component suddenly eliminated, how could it be right? Well, there is an answer for that. 

To make up for the missing sausage, I asked myself what would the dish be missing flavor-wise if the sausage was taken out. I came up with two pretty obvious answers: smokiness from the fact that both andouille and tasso are a smoked meat and the pure fact that both add a "meaty" aspect to the dish. 

It didn't take a genius to do what I did. What I did was simple. But damn if it didn't work well. For the smokiness I quite simply added some liquid smoke. For the meatiness, or in this case umami, I added some soy sauce. 

So I took my newly created version of this dish to a friend of mine and fellow food lover, who is not a vegetarian I might add, for her to try and her response (via instant messenger) was "omg, omg, omg!!". I'll take that as a win. 

This one is a little spicy. But it's creole dish and, damn it, so it should be. I wouldn't call it a butt-burner myself but, in my experience, spiciness is relative. It is based upon a recipe I used for years as my go-to but is now happily vegetarian, and in fact, vegan. Enjoy. 

New Orleans Style Red Beans and Rice


Ingredients: 

• 1 pound dried small red beans, picked over
• 1 large onion, yellow or white, chopped
• 2 pale-green inner celery ribs (with leaves), chopped
• 4 garlic cloves, minced
• 6 cups vegetable broth
• 1 Tbsp soy sauce
• 1 1/2 tsp hickory liquid smoke
• 4 bay leaves
• 1 Tbsp dried thyme
• 2 tsp dried oregano
• 1 teaspoon Louisiana hot pepper sauce ( I like Red Rooster but Tabasco will work too)
• 3/4 tsp garlic powder
• 1/2 tsp ground allspice
• 1/2 teaspoon ground cloves (don't leave this out!)
• 1/2 tsp ground white pepper
• 1/2 tsp ground black pepper
• 1/2 tsp ground cayenne pepper
• 2 tsp salt, or to taste

Accompaniment: 

• white rice 

Preparation: 

1. In a large bowl, cover beans in water by two inches and soak overnight. Once soaked, drain beans.

2. In a large pot or Dutch oven, combine all ingredients. 

3. Bring mixture to a boil. Reduce heat to a simmer, cover, and simmer for 1 1/2 hours. Stirring occasionally to ensure beans don't stick to the bottom of the pot. 

4. Remove lid and continue to simmer for an additional hour, again stirring occasionally. If the mixture becomes to thick, add water. 

5. Remove 1 cup of the mixture and mash to a paste. Alternatively, you can puree it in a blender or food processor. 

6. Add mash / pureed beans back to mixture and stir to thicken. Serve over rice. 

Servings: 6

Yellow Curry Peanut Noodles:

Asian (Con)Fusion

I have loved making this is dish for quite some time. My wife is NOT a fan of curry and even she digs it. I think that's mostly because the peanut butter is the lead character in this story. The curry is the co-star. And man do they work well together. 

Ever since I discovered curry, I've kinda been obsessed with it. I haven't found a curry of any particular type or from any particular country that I haven't liked. Not saying it doesn't exist and not saying I've tried them all, because I haven't. Which is cool with me because it just means I have more took forward too. I'm just saying I haven't found it yet. And that's cool with me too.

This recipe, to me, screams Thai. And it probably is now that I've had my way with it. But even prior to that, before I massacred it with love, I would still call it Thai. However, I visited several sites that had similar recipes and, even though nobody has given any history of it, they all seem to claim it's Chinese. That being said, let it be heard here and now, that my official contention is that this is a Thai dish. Okay, well maybe not actually Thai. Let's say, Thai influenced. Or even more accurately, Americanized Thai / Italian fusion (only because I serve it over linguine noodles). I suppose in the long run, it doesn't really matter

Now I don't want to add to the confusion here but this recipe usually calls for red curry paste. However, on one occasion, I didn't have red curry paste on hand so I used the yellow curry I did have and I actually liked it more. 

I kicked around the idea of writing this blog with red curry in the title because that's what you'd typically find in this dish. But then I thought screw that man! This is my blog and my recipe. I have 100% creative freedom here! So yellow curry it is my friends. Now and forever. Unless of course, all I have on hand is red curry. Then it's the other. Really, it's fantastic either way. I just happen to prefer it with the yellow curry so if I have them both on hand, which I usually do, it always gonna be the yellow. 

Okay, one more wonderful wrench in the machine. I wanted this dish to be served as a main. A hot pasta dish served with salad on the side. As with all the other recipes I found, it's usually served cold or at room temperature. What can I say? A guy wants what a guy wants. And I wanted a warm dish.   

Although this dish is completely different in the end, it was definitely influenced by this recipe found on Appetite For China. Props are certainly due. 

Yellow Curry Peanut Noodles


Ingredients: 

• 1 lb dried linguine
• 3/4 cup smooth peanut butter
• 4 Tbsp yellow (or red) curry paste
• 1/2 cup vegetable broth
• 1 15 oz can of coconut milk
• 3 Tbsp fresh lime juice
• 1 Tbsp sugar
• 1/2 tsp red pepper flakes
• 1/2 tsp salt or to taste
• unsalted peanuts, chopped
• cilantro, chopped
• lime wedges 

Preparation: 

1. Cook the pasta per the package directions. Drain and set aside.

2. In a medium sauce pan over a medium heat, combine peanut butter, curry paste, vegetable broth, coconut milk, lime juice, sugar, pepper flakes, and salt. Stir constantly until the mixture come to a simmer.

3. Lower the heat and continue to simmer, stirring constantly for 3-4 minutes. It's important you stir constantly, otherwise the sauce can scorch onto the pan. 

4. Put the drained noodles into a large bowl and stir in enough of the sauce the coat the noodles. You may not need all of the sauce as you don't want the noodles swimming in the sauce, just coated.

5. Serve and garnish with the cilantro, peanuts, lime wedges and additional pepper flakes if you like more of a bite.  


Serves: 4-6

Charred Corn Salad with Basil, Onion, and Peppers:

Bringing My Grill Back

Corn.....What can I say about corn? Not a lot, unfortunately. I was trying to come up with something humorous to write but nothing really stuck out as funny. In fact, all my jokes were a bit too corny.....So I decided to abandon the "funny" angle. And not a moment too soon.

Instead, I decided to write about something that I miss about being a carnivore. Meat? Nope. I'm over it. I'm much happier with my vegetarianism. I relish it, really. That being said, the thing I miss about being a carnivore is the good ol' barbecue. Specifically, the atmosphere. The camaraderie. The dudes standing around the grill, sucking down cold ones, not saying anything particularly deep, burping and watching stuff burn on the grill while the girls sip wine spritzers in the shade and dish about cousin Sarah, the black sheep of the family, who, if you didn't already hear, is addicted to pain pills and bad boys. Ladies..stop that! Sarah may be a bit crazy but she's not an addict. (Disclaimer: All characters appearing in this work are fictitious. Any resemblance to real persons, living or dead, is purely coincidental)

Not really sure why I have avoided my barbecue this last year and half. I just did. Not that it was difficult, I just didn't really know what to do with it. Which is a bummer because I have this kick-ass professional series gas grill (don't judge) with 5 burners pumping out 60,000 BTU's of heat. She's sat on my back patio in a state of arrested decay. Kind of a limbo for grills. I've even considered letting the ivy overtake her like some sort of leafy coral reef. Reclaimed by Mother Nature. 

However, I recently had some family over for the 4th of July. The ivy was cut away as Mother Nature got to see how defiant her child really was. And the grill was fired up so the family could grill their grillables. In the midst of it all, I stood there and watched my old friend in her new found glory doing what she always did so well. She delighted the family as if she'd never been gone. And to them, she'd hadn't. It was me that she'd become estranged. 

That's when it struck me. This is bullshit! It's time to get back behind the grill. It's time to enjoy that patio time with the outside speakers playing my jams while I grill my own sort of grillables. And when the dudes aren't looking, have me a 32 ounce plastic cup of wine spritzer. Okay, maybe Sarah needs to get off the junk after all. It was all Billy Sr.'s fault anyway. And did you know that Billy Jr. isn't even his?........But I digress. (See disclaimer at the end of paragraph two)

It is with great pleasure (to myself) that I announce my return to the grill has commenced. Coincidentally, I might add, with baby steps. No forethought, it's just the way the proverbial ball has opted to bounce. 

My baby step comes in the form of a side dish. But let me tell you, although this is a side dish, I almost ate the whole thing by myself in one sitting after I made it. There's a small Tupperware container of it left in the fridge but I suspect it'll be gone in about 10 minutes. This recipe is based loosely upon the version found in Bon Appetit. Hope you dig it. 

Charred Corn Salad with Basil, Onions and Peppers


Ingredients: 

• 6 ears of corn, husked
• 5 Tbsp olive olive oil, divided
• 1/2 medium red onion, thinly sliced
• 1/2 medium red or green bell pepper, diced
• 1 medium jalapeno pepper, finely diced 
• 1/2 cup, loosely packed fresh basil leaves, cut chiffonade
• 1/4 cup fresh lime juice
• 1 1/2 Tbsp fresh thyme, chopped
• Kosher salt
• Fresh ground pepper

Preparation: 

1. Heat your grill to a medium high heat. Rub corn with 2 Tbsp of the olive oil. 

2. Grill corn, turning frequently, until corn is charred and cooked through. 10 to 12 minutes.

3. Remove the corn from the grill and set aside for a half hour to cool completely. 

4. Once the corn has cooled, cut the kernels from the cob into a large bowl. 

5. In a colander, rinse the onion under cold water for about 10 to 20 seconds. This mellows it's effect on the dish. Drain well. 

6. To the bowl of corn, mix in the onion, the remaining 3 Tbsp of oil, bell peppers, jalapeno pepper, basil, lime juice, and thyme. 

7. Finally, season with salt and pepper to taste.

Note:

This dish can be served at room temperature or cold. It's fantastic it either way.  

The New and Improved "Classic" Bloody Mary:

Look!   Up in the Sky!   It's A Drink, It's a Meal!!!

Since I just recently made Penne Alla Vodka, I had a whole bunch of vodka left over that was burnin' a hole in my pocket. I'm actually not much of a hard alcohol drinker. My first choice would be a nice box..err..I mean bottle of wine. However, on occasion and in the spirit of camaraderie, I'll imbibe in a shot or two. But once in a blue moon, I get a hankerin' for a good cocktail. The only requirement, and it's not too much to ask I don't think, is it has to be made right. 

Ooh! Epiphany. Maybe that's why I don't drink cocktails. Maybe I've had too many crappy ones, and believe me, I've had some REALLY crappy ones. It's a cryin' shame that there are so many bartenders out there that can't put together a decent drink. That being said, I guess I'd better a least build an acceptable one myself. 

    

My family on my mother's side is Canadian. In the Great White North, they don't drink Bloody Marys. They drink Bloody Caesars also simply referred to as a Caesar. It's essentially a Bloody Mary however it's made with clamato juice instead of tomato juice. When my family visits or vice versa, it's Bloody Caesars from noon until the wee small hours of the morning. Holy crap it is a party. And it not just a cocktail, it's an art. From the first ingredient to the last, there is a method. Even down to the order in which you add everything. If you put the lemon juice in before you put the pepper, you messed it up. What? 

The awesome thing about them is that they can party until 2 or 3 in morning and then be up 7 am and out mowing the lawn and gardening. I can't do it. I'm peeping out from behind the blinds, cross-eyed, at 9:30 am, hoping they don't see me. Then about an hour later, I stroll out and say hello. These folks are all chipper, smiling and have already gotten all the chores done, been grocery shopping, paid the bills, and whatever else you can think of. I'm in sheer awe of the partying professionalism they display every time I have the pleasure of seeing them. 

Before I became a vegetarian, I was the (self appointed) official Canadian Caesar representative here in United States. But alas, no more clamato for me. But it's totally cool. I have always loved Caesar's American sister Mary. And she's no different. She is also a work of art if done right. 

I my humble opinion, a perfect Bloody Mary has substance. It's not thick but it possesses the illusion of chewiness. I like mine spicy. In fact a little extra spicy is nice. And it's gotta be just a little bit salty. 

Worcestershire is an absolute must. But as most of you already know, Worcestershire has anchovies in it. So you're gonna have to do a bit of homework. I found a good vegan one at Whole Foods. If there's no Whole Foods in your area, try upper-end markets that carry organic and vegan products. Otherwise, there's always the good old internet. I use a brand called Wan Ja Shan. It's actually pretty good. And if you like Worcestershire, order 2 or more bottles because it'll save you money in shipping (on average price per bottle). Some recipes say a splash of Worcestershire. I say more than a splash. I want it bold. But you can be the judge. 

Hopefully I have created a good balance here with this recipe. Enjoy.  

Bloody Mary

Ingredients:

• Ice
• 1/4 tsp black pepper     
• 1/2 tsp celery salt
• 1 Tbsp hot sauce such as Tabasco
• 1 Tbsp + another quick splash of vegetarian Worcestershire sauce - I use Wan Ja Shan
• juice from 1/2 lemon
• 1 splash of brine from a cocktail olive or pickled green beans jar (optional) 
• 2 oz. vodka (3 oz. if you want to get hammered) 
• 8 oz. tomato juice or vegetable juice such as V8
• for garnish: cocktail olives, pickled green beans, celery stalks, lemon slices

Preparation: 

1. Fill a cocktail shaker 2/3 full with ice

2. Add pepper, celery salt, hot sauce, Worcestershire, lemon juice, and brine (if you are using it)

3. Add vodka and tomato juice. Cover and shake.

4. Pour into glasses over ice and garnish as desired. 

Serves: 2