Most every year John grows a variety of jalapeños which he prepares and cans as nacho rings and hot sauce. We skipped a year and our jalapeño stash ran out. Not good! Especially because we love Mexican dishes and cook them often. I bought a couple of supermarket pickled jalapeños and ended up throwing out two of the three jars, and kept one out of desperation. Their mushy texture was a real let down.
Something had to give, so I bought fresh jalapeños and a few Fresno peppers for their beautiful bright red color and made a batch of quick nacho rings. They turned out to be just what we needed on short notice.
Use green or a combination of green and red peppers for a colorful jar of nacho rings.
We use the jalapeños in quesadillas, tacos, burritos, Mexican cabbage slaw, and nachos. They are crisp, tart and delicious.
Slice jalapeños into rings and set aside while you make the brine.
Combine vinegar, water sugar, salt, garlic and dried oregano in a pot large enough to hold the jalapeños. Bring brine to a boil. Turn off heat and add jalapeños to the brine. Let sit for about 10 minutes then transfer to mason jars. Let cool on a rack for 20 minutes or so, before refrigerating to chill completely. The jalapeños will become delightfully crisp and will keep for about a month.
This ramen dish is one of our new favorites. It has tons of umami flavor that makes this dish a real stand out. The chili crisp adds a nice hint of heat and is used in the sauce and later spooned over the noodles before serving. This happens to be a vegan recipe which means that everyone can try it out. Surprise! The tofu is not bland, watery or tasteless in this dish. Even non-vegans will find it delicious.
I highly recommend the TofuXpress tofu press for those of you who eat and cook tofu often. In fact even if you cook with tofu occasionally, this handy kitchen gadget is a dream come true. You may shy away from buying it because of the price (online from $42.95) but just go for it. I have had mine for more than 10 years and never regret purchasing it. The water is pressed out of the tofu quickly so that your tofu is ready to use in 15-30 minutes. For this dish I suggest using extra firm tofu such as WildWood Organic.
Once the water is pressed out, the tofu is crumbled into small pieces before pan frying until crisp.
I prefer to use fresh ramen noodles, however, I use dried ramen when fresh is not available. If using the dried version such as Ichiban, be sure to undercook the noodles until just al dente since they are quite a bit thinner than fresh noodles.
Shiitake mushrooms are a big star in this recipe. They are chopped finely and pan fried with the diced shallots until nicely browned before being added to the fried tofu.
I purchased three different brands of chili crisp to see which one I liked best. There are hundreds of versions available. Of the three I purchased, my favorite is Zindrew (O.G. Batch jar). It’s on the mild heat side, but it has lots of flavor, is very crunchy, and is the least oily. There’s just a tablespoon of it left in the jar!
The crumbled tofu is pan fried until crisp on both sides. The texture of the fried tofu is pleasantly firm with a bit of chew to it.
Shiitake mushrooms are fried with diced shallots until nicely browned. These mushrooms works so well with this dish because they have a meaty texture and do not have as much water as other types of mushrooms.
The sauce is added to the tofu and mushroom mixture and quickly heated before serving. The original recipe from Bon Appetit calls this dish Saucy Tofu Noodles with Cucumbers and Chili Crisp. I found that in order to keep this “saucy” the sauce should be heated separately otherwise the tofu and mushroom mixture absorbs the sauce very quickly. Either way, it’s just delicious.
Thinly sliced quick cucumber pickles are the topping for this ramen dish. Their tartness and crisp texture are a perfect accompaniment to the savory tofu ramen.
1 14-ounce block extra-firm tofu, water pressed out
2 tablespoons cornstarch
4 tablespoons vegetable oil, divided
6 ounces shiitake mushrooms, stems removed and finely chopped
1 shallot (2 tablespoons) finely chopped
1 1-inch piece ginger, peeled and finely chopped
2 medium or 1 large garlic clove, finely chopped
10 ounces fresh ramen (12 ounces for 4 servings)
Preparation
Whisk soy sauce, brown sugar, tahini, sesame oil, black vinegar, 1 tablespoon chili crisp, and ½ cup water in a small bowl until sugar is dissolved. Set aside.
Toss cucumbers with rice vinegar and 1 teaspoon Diamond Crystal or ¾ teaspoon Morton salt in a medium bowl. Let sit, stirring occasionally until cucumbers have slightly softened, about 30 minutes. Drain and set aside in a small bowl.
Meanwhile, press water from tofu using TofuXpress or wrap in a clean kitchen towel (gather ends together) and squeeze with your hands over the sink to extract as much liquid as possible. Crumble drained tofu into a medium bowl (it should resemble cooked ground meat with some larger pieces). Sprinkle with cornstarch and 1 teaspoon Diamond Crystal or ½ Morton salt. Toss with your hands to evenly coat tofu.
Heat 2 tablespoons oil in a large (12-inch) non-stick skillet over medium high heat. Arrange tofu crumbles in a single layer, reserve bowl. Cook tofu undisturbed until golden brown underneath, about 4 minutes. Toss and continue cooking until tofu is golden brown and crisp all over, about 3-4 minutes more. Transfer tofu back to reserved bowl.
Add remaining 2 tablespoons oil to same skillet and heat to medium high. Add mushrooms and shallot, and cook, stirring occasionally until mushrooms are browned and shallot is translucent, about 4 minutes. Add ginger and garlic and cook, stirring often, until fragrant, about 1 minute. Reduce heat to medium and return tofu to the pan. Add reserved sauce and heat for about 30-60 seconds. Remove from heat. For saucier version, heat sauce in a separate skillet over medium until just slightly reduced.
Cook noodles in a large pot of boiling water according to package directions. Drain and divide among bowls. Ladle tofu over noodles and top with reserved pickled cucumbers and more chili crisp. If sauce has been heated separately, pour sauce over tofu right before serving.
We all need to take an occasional break from all of the rich holiday meals that begin in November with Thanksgiving, and continue through the New Year. This cauliflower piccata from NYT Cooking fills the bill for a satisfying meal that also happens to be vegetarian. There is no skimping on flavor thanks to the roasted cauliflower, fresh lemon juice, lemon rind and briny capers. It’s a recipe that can be made with or without several ingredients to fit your taste. The chickpeas can be left out if you don’t fancy them, or you can substitute another type of bean in its place. The pasta is also optional if you prefer a lighter dish.
It all starts out with a humble head of cauliflower that gets roasted in the oven until nicely browned and full of flavor.
The cauliflower takes on a beautiful color and flavor when roasted on a fairly high heat. It’s seasoned with olive oil, kosher salt and freshly ground black pepper before going into the oven.
I have used spaghetti and this short pasta named barilotti. I tend to favor the short pasta as it holds up well when you have leftovers and the nooks and crannies trap the delicious sauce. I found this pasta shape at our local Mana Foods. Another good option and more readily available would be orecchiette.
Fresh lemon juice and zest can’t be beat. It really adds a zing to this dish.
The sauce is divine. It’s tangy from the lemon juice, zest, and capers and velvety rich from the butter.
The cauliflower piccata is delicious on its own, however, good sourdough bread with a drizzle of olive oil or a pat of butter is a tasty accompaniment. If you prefer to serve it with more vegetables on the side, grilled asparagus, or charred broccolini are good options.
1 cauliflower (about 1½ pounds) cut into large 2-inch florets
extra virgin olive oil
kosher salt and freshly ground black pepper
6 ounces pasta of your choice (optional)
1 cup chickpeas, drained and rinsed (optional)
1 medium shallot, finely diced
2 medium garlic cloves, finely chopped
1 cup vegetable or chicken stock or broth
4 tablespoons Earth Balance Buttery Sticks or regular unsalted butter
2 heaping tablespoons capers, drained
zest of 1 lemon
2 tablespoons fresh lemon juice
parsley, chopped for garnish
Preparation
Heat oven to 425 degrees. Place cauliflower florets on a sheet pan and drizzle with a few tablespoons of olive oil. Season with kosher salt and pepper. Toss well. Roast for 20 - 25 minutes until the cauliflower is golden and tender. (I sometimes flip the cauliflower florets towards the end of the baking time). Remove the pan from the oven, add chickpeas if using, and toss to combine. Transfer to a bowl and set aside.
Meanwhile, cook pasta as directed on package if using. Drain and add to the bowl of cauliflower and chickpeas.
Heat a medium skillet over medium heat. Add 1 tablespoon of olive oil and the shallot and sauté until soft and fragrant, about 2 minutes. Add the garlic and cook for 1 minute longer. Pour stock into the pan and simmer until reduced by half, about 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with ¼ - ½ teaspoon kosher salt and freshly ground black pepper. Taste and adjust seasoning as needed.
To serve, reheat the bowl of cauliflower in the microwave until warm. Transfer to a serving platter or wide, low-sided bowl. Top with the lemon caper sauce. Sprinkle parsley over the top before serving.
I’ve had a keen interest in homemade kimchi for sometime now. I attempted to make it before with ingredients that varied slightly, but they weren’t keepers. I finally tried again, and this time the kimchi was delicious. There are so many variations of kimchi, yet the main ingredients never change: Won bok cabbage, salt, garlic and gochugaru. Additional ingredients such as thin strips of daikon radish and carrots, grated ginger, green onions, and a bit of sugar can be added to the mix. With so many options, the kimchi you make will be your own unique recipe.
Start off with head of crispy won bok cabbage. The outer leaves should be rinsed well, or removed if damaged.
Slice the won bok into quarters and remove the core.
I bought a large bag of gochugaru from H Mart on Oahu. You can easily purchase this online. Gochugaru has a gorgeous deep red color and gives the kimchi its beautiful red hue.
The chopped cabbage is tossed with water and coarse salt. It will shrink dramatically by the end of this step.
I’ve had this bag of salt for years. I prefer to use this medium grain salt. I read that there is a Korean version of this so I will look out for it the next time I’m at H Mart.
Thin strips of daikon are a nice addition to the won bok. It has its own unique flavor and adds a bit of crunch to the kimchi.
The garlic, ginger and onion are grated very finely. I highly recommend the Microplane to grate the garlic and ginger. I use a fine grater for the onion as the Microplane is too fine (you’ll end up with onion water!).
After studying different preparations for kimchi, I noticed that some recipes make a kimchi paste as they refer to it, by heating mochiko flour (sweet rice flour) with water, then adding a bit of sugar. The mixture is cooled completely before the seasonings are mixed in. This method is a winner and I will always use it when making kimchi. The grated onion, garlic, ginger and gochugaru are mixed into the paste. Once the cabbage has been rinsed and drained, the kimchi seasoning paste is mixed in along with the daikon and green onions. The paste coats the vegetables thoroughly ensuring that they are all well seasoned. It is a brilliant idea.
If you have fermenting weights or springs it helps to keep the cabbage submerged under the liquid. Otherwise, press the cabbage down firmly with a spoon.
I never thought I would say that kimchi is beautiful but if you make your own, it truly is. There is no kimchi like this available at stores where I live. It’s fresh, spicy, and delicious.
Kimchi is delicious served with rice and sesame tofu.
1 head Napa cabbage (about 2½ pounds) bottom trimmed, quartered, core removed, leaves cut into 2-inch pieces
¼ cup medium grain salt (I use Pacific Brand by Aloha Salt Co.)
1 cup distilled or purified water
Kimchi paste: ½ cup distilled or purified water
1 tablespoon mochiko rice flour
1 tablespoon granulated sugar
Vegetables: ½ small bundle green onions, julienned
¾ cup daikon radish cut into 2-inch long matchsticks (optional)
¼ medium sweet onion finely grated
4 cloves garlic (medium size) peeled and finely grated
1 2-inch piece ginger, peeled and finely grated
¼ cup gochugaru (Korean red pepper)
Preparation
Place cut cabbage in a large, wide bowl. Mix salt with 1 cup water (distilled or filtered). Pour salt water over the cabbage and toss well (I use food-safe disposable gloves). Not all of the salt will have dissolved but that's OK, just mix the salt in with the cabbage and water. Cover the bowl and set aside for 1½ hours, tossing a few times.
Meanwhile, whisk ½ cup water with mochiko flour in a small saucepan over medium heat, stirring constantly. Once the mixture begins to thicken and bubble (pudding consistency) add the sugar and whisk until combined. Remove from the burner, transfer kimchi paste to a bowl and let cool completely. Once kimchi paste has cooled, measure out 4 tablespoons and mix in grated onion, garlic, and ginger. Add gochugaru and mix thoroughly, adding more paste as needed.
Drain cabbage in a colander and rinse under cool water to remove some of the salt. I give mine a fairly quick rinse making sure not to remove all of the salt. Drain and add back to the large bowl. Toss in daikon if using, and green onions. With food-safe gloves or clean hands, mix in kimchi seasoning paste and toss to coat the vegetables well. Transfer to clean quart jars leaving at least 2-inch headspace. Use fermenting springs or glass weights and lids if you have them. Otherwise press down on the kimchi firmly with a spoon so it is packed tightly. Cover with a lid and set aside away from the sun for 24 hours before refrigerating. This will allow enough time for fermentation to begin. You may leave the kimchi out at room temperature for another day if you prefer a more sour flavor. Taste the kimchi to see if the flavor is just right for you. The kimchi will continue to ferment very slowly when kept in the refrigerator. Kimchi will keep well in the refrigerator for months, if you can make it last that long.
Our chance event started out with a neighbor who came by at sunset one afternoon, asking if he could have a few avocado leaves from our tree. It was the first time we met Nestor, a local chef, and as it turns out, it was our good fortune. Nestor explained he uses avocado leaves in some of his Mexican recipes. Of course we agreed to give him some avocado leaves as well as a handful of ripe avocados. Several days later, Nestor delivered some of his homemade tlacoyos, a rustic Mexican street food dish made with masa dough and beans. They were so delicious I couldn’t stop thinking about them. I was determined to make my own and with just a few ingredients, this dish became one of our favorite Mexican meals.
If you’re a fan of masa harina in all of its various forms (tortillas, tamales etc.) you’ll want to add this to the Mexican section of your recipe files. The toppings and roasted salsa verde served with the tlacoyos bring this humble dish together making it a stellar meal.
Bob’s Red Mill masa harina is a good choice if you can find it. It has a wonderful flavor and comes in small 22 ounce bags. If you want a larger quantity consider a big bag of Maseca brand which is just over four pounds. Keep in mind they have two types of masa. You will want the one labeled “Tamal.”
I used a tortilla press to flatten the masa however flattening the masa harina balls with your hands is easy to do.
Black beans are one of the most common fillings for tlacoyos. They have the perfect consistency as a filling and very flavorful.
Once the filling is placed in the center of the masa round, the sides are brought to the center then gently pinched together to form a tight seal. The ends are pinched together into an oval shape.
The seams are gently pressed together so the filling will not leak when frying. Pinch together any cracks that appear.
Typically the tlacoyos are oval shaped however I have seen round ones as well. The tlacoyos that Nestor brought to us were shaped into little triangles. No mater how you shape them, be sure to get a nice char on both sides. This brings out the delicious flavor of the masa.
Filling of your choice such as refried black beans, potatoes and cheese. I have made these with beef barbacoa and they were delicious. Just be sure the filling is not too wet or it will leak out when frying.
Canola oil for frying
Preparation
In a medium bowl, mix together masa, salt, and water. Add additional water by the teaspoon if dough seems dry. You want the dough to be quite moist for this recipe so that it doesn't crack when shaping and frying. Divide dough into 6 equal portions (8 for mini tlacoyos) and shape into balls.
Using your hands or a tortilla press, flatten each ball into a fairly thick circle. Spread 1 tablespoon and up to 1½ tablespoons refried beans (if making 6) down the center of the dough making sure to leave a 1-inch border. Bring both edges of the dough towards the center and pinch together to form a tight seal. Slightly flatten the tlacoyo into an oval shape making sure not to press too hard so the beans won't leak out. Cover with plastic wrap while you continue with the rest of the dough.
Heat a cast iron skillet (nonstick will work if you don't have a cast iron skillet) over medium heat. Place half of the tlacoyos in the pan and fry until they begin to char. Drizzle in a few teaspoons of oil and continue to fry until both sides are nicely charred. Continue with the remaining tlacoyos. You may serve the tlacoyos with any of these toppings: Salsa verde, shredded lettuce, pickled red onions, queso fresco, sour cream, nopalitos, cilantro, and avocado slices.
This refreshing salad comes from Samin Nosrat, writer of a James Beard award-winning New York Times best selling cookbook, Salt, Fat, Acid, Heat. We watched a documentary on Netflix featuring Ms. Nosrat a few years ago and really enjoyed it. I love the simplicity of this recipe. It has just a few ingredients but it packs loads of flavor. It’s the perfect summer salad.
The cucumbers and onions are crispy, the tomatoes are sweet, and the fresh herbs add life to this wonderful salad.
Our herbs do quite well in our hot climate. Italian parsley is an herb that we always have in our garden.
This salad is delightful on its own, but pair it with grilled chicken and tahdig, and you’re in for a real treat.
Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)
2 tablespoons any combination of finely chopped Italian parsley, basil, dill or cilantro
2 teaspoons finely chopped fresh mint
1 tablespoon diced green onion
8 ounces diced grape or cherry tomatoes
¼ cup freshly squeezed lime juice
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Preparation
Remove alternating stripes of peel on the cucumbers and trim ends. Dice cucumbers into ¼-inch pieces and place in a large bowl with onion and fresh herbs including mint. Cut grape or cherry tomatoes into quarters, about ¼-inch pieces.
In a small bowl, whisk together ¼ cup lime juice, olive oil, ½ teaspoon kosher salt and ¼ teaspoon pepper. Just before serving, dress vegetables with some of the vinaigrette and stir to combine. Taste and adjust seasoning with salt and pepper and more dressing. Serve slightly chilled with your favorite grilled chicken, tahdig or buttered rice. Leftover salad can be refrigerated for 1 day.
