Thursday, October 29, 2015

To Remember

Awesome:
NY Times Moroccan Herb Jam:
http://cooking.nytimes.com/recipes/1017742-moroccan-herb-jam
Make with carrot tops, kale, spinach, fennel, parsley, cilantro, etc etc etc. Spread on bread with hummus or eat on toast with harissa and a fried egg. 

Awesomer:
Quick Banh Mi:
http://cooking.nytimes.com/recipes/1014140-shortcut-banh-mi-with-pickled-carrots-and-daikon
(Slice chicken thighs thin and marinate in all the stuff you're supposed to cook with the pork, then cook on a hot grill pan. Add a splash of fish sauce and sriracha to the pickles and a splash of soy to the marinade. Skip the Mayo.)

Awesomest:
Xi'an lamb burgers (A cross between this and this.)

1lb ground lamb
2 whole star anise
at least 1tbsp ground cumin
toasted Szechuan peppercorns or peppercorn oil
Sriracha or chili flakes
Small red onion, sliced thin
garlic, minced
pinch sugar
pinch cinnamon
2-3 tbsp soy sauce
2-3 tbsp rice wine (or mix of sake and vermouth)
Cilantro leaves
Chopped scallions

1) Cook the lamb in a pan with some oil and the star anise until just brown but not crispy. Add everything else and give a good stir. Cover for a few minutes, then take off the lid and let the liquid cook down. When nearly done, mix in the chopped scallions, and cook a minute more. Taste for spiciness and cumin - it should taste strongly of both. The meat should be wet like a sloppy joe but not swimming. If too wet, keep cooking.

2) Serve on flatbread, over rice or thick flat wheat noodles, or on a roll, with cilantro leaves scattered on top.