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All posts tagged jalapeno

Do You Even Know How Big And Delicious A Pomelo Is??

By Jessica | December 11, 2009 | Main Courses, Other People's Recipes, Recipes, Snackin, Salads and Apps | No comments

It’s fucking big. See? That’s \/ a lemon and that’s \/ a pomelo. Awesome, right?
Lemon Vs Pomelo

A pomelo is the best cause it’s huge but really light in weight. And then when you open it, it’s beautifully pink (although, I found out that not all of them are, but what the hell do I know).  The one I got for this salad wasn’t very citrusey or very sweet. But still very bright, and a perfect addition to the spicy dressing.

I adapted this recipe from a cook book about salads. The book is only aaaight, but here is my version of the salad.

Bright and Spicey Pomelo Salad

Bright and Spicy Pomelo Salad

dressing:
2 tbl rice wine
juice of 1 juicy lime
1 pinch of brown sugar
1 tsp siracha
1 small red onion, finely diced
2 finely diced jalapenos, finely diced and go ahead, leave them seeds
3 tablespoons of canola oil

Mix everything but the oil together. Taste and make sure it’s salty or spicy enough for ya. When you’re ready to toss your salad (hehe), whisk the oil in and dress your veg.

the rest:
1 pomelo, sectioned (if you are really ambition, do it right, see here, otherwise, you know, peel and section it.)
1 small nappa cabbage or iceberg, if ya feel it
1 carrot, shredded
chopped fresh mint, basil and/or cilantro (or maybe 2 out of the 3)
chopped mixed roasted salted nuts

Put your salad in your eatin bowls, with the pomelo beautifully on top. Add the oil to your dressing as noted above and generously dress it. Eat. Mmm mmm good as a mo.

(PS. this original recipe called for fish sauce, shallots and not red onion, and less siracha in the dressing. Do what you will.)

Guest Post: Pullin’ Pork for America!

By Jessica | July 11, 2009 | Guest Post, Main Courses, Other People's Recipes, Recipes | 3 Comments

Howdy. I’m K. Longtime pal, and co-hanger outer of J & B. J has been asking me for ages to write a guest post. In fact, she’s been kind of a P in the A about it. But hey, my laziness is no match for her persistent nagging. So, buckle your seatbelts, because guess what,…Today Is The Day.

The short of the short is this. A few years back, I read, and instantly forgot, a recipe for shredded pork tacos. Sometime later, remembering only two elements about it 1) the meat was pork shoulder 2) it included apricot preserves, I decided to make the rest up.

Not only did I not embarrass myself, but it was even considered a hit. I’ve done it many more times since, tweaking and adjusting each time.

Fast forward to last Saturday’s 4th of July BBQ. The apricot preserves sat out this time (thank god. –ed.), and I instead brought in a ringer to take this game to the next level. Chipotle Peppers.

*Ahem* Can you say Home Run?? Try sounding it out. “Home” has a long Ō, and the E is silent.

The chipotle is one of my favorite things. It’s a smoked jalapeno. That’s right, some freaking guy (Or girl ya douche bag – ed.) got drunk and amazingly found a way to Improve on the jalapeno.

And well, then I got drunk and used the chipotles to improve on my pork shoulder. Rock and Roll, it most certainly did. The BBQ crowd gave it an A+++.

So, that’s the story, and here’s how you do it. Oh, and did I mention it’s crazy easy? Because it is. It’s CRAZY easy. I mean, on the real. This is the crazy easiest delicious dish you’ll ever make.

Pulled Pork Taco
What’s in it:
1 (7-8 lb) pork shoulder – WITH THE BONE IN IT
1 big yellow onion
4-5 cloves of garlic
2-3 medium jalapeños
1 small bunch of cilantro
2 cans of chipotles in adobo sauce
1 lime
salt/pepper
Serves 15 fat asses

What’s done with it:
Express yourself with a knife on the onion, garlic, jalapenos and cilantro. You can roughly chop the chipotles too if you want, or you can add them whole. Up to you. Or as Marco Pierre White would say, “You’re choice”.

Put the pork in the middle of a big double layer of foil. (needs to be Big cuz you’re gonna wrap it all up in there). Hit both sides with salt and pepper. Cover the whole thing with the chipotles and adobo. Then throw on the stuff you got all choppy with, plus squeezed lime.

Wrap it up in the foil. Make sure it’s as sealed as you can get it, cuz all those mind blowing juices are gonna do their best to escape.

As an added juice-saving precaution, and to minimize any mess, put the package in a baking dish, throw it in a 450 oven, and leave it for 5 hours. Yes. 5 HOURS. Don’t even ask it a question for anything less than 4 ½ hrs.

When done, take it out and let it rest for another 15 minutes. Then pretend its Christmas, and open this very special present to yourself. Trust me, your jaw will drop. Use forks to pull the pork apart. The meat will totally just fall off the bone.

That’s it. Throw it in a tortilla, squeeze a little more lime on it, add some homemade salsa, and you’re laughing.

Thanks K!! For pics of other mind blowing food from the July 4th BBQ, check these delights.


For the Spirit of the Noodle, I Give You Ramenism

By Jessica | December 12, 2008 | Main Courses, Recipes | 2 Comments

What makes your mouth water? For some it’s pickles, for others it’s burgers. For me it’s both those things AND spicy noodle soup. Either of these three items would cause me to do a diddy if I could eat them all day long without getting to be a total fat ass.

When I found out how easy it is to enhance the 10 cent ramen from your college days, I made it at least once a week. I have now ventured into making it from a soup base with fresh(ish) noodles. Next will be homemade stock. Watch out David Chang, I’m either going to eventually out-ramen your ass, or maybe just come to your restaurant. But you’ll have to roll me out. There!

Anyway, here is a recipe for deliciousness. If you have never cooked anything before, you should start with this.

Ramen with Roast Pork, Mushroom and Poached Egg

1.5 c of ramen soup base (find this in the Spanish/Chinese section of your grocery)
5 c of water
2 inches of fresh ginger, very thinly sliced
one jalapeno, very thinly sliced
8 fresh shitake mushrooms
1 tbs of butter
1 cup of cooked roast pork
3 scallions, sliced
1 egg
your favorite asian noodle: udon, ramen, rice, up to you
kimchi for garnish
sirachi for extra fire mouth
This serves two.

Bring a big pot of water to boil for your noodles. You will also be using this boiling water for poaching the egg but more on that later.

I would really recommend you pause in your sheffin and go buy a mandolin right now. The mandolin has become the love of my kitchen life. But, if you are really not going to do that, grab your jalapeno and ginger and slice the shit out of them – you want them really thin. If you slice really thinly, you can get away without peeling the ginger. Combine the soup base and water in a medium sauce pan and add the ginger and jalapeno. Put on a slow to medium heat.

When the water for your noodles starts to boil, add the noodles.

Remove the stems from your mushrooms and slice. In a small sauce pan, add a tablespoon of butter and a bit of olive oil. Saute the mushrooms until soft. Set aside.

As your soup stock is simmering and your noodles are cooking, cut your scallions, heat your pork if it isn’t already, and get out your eggs and kimchi. I make my kimchi myself. It isn’t entirely traditionally but easy as shit. Check it here.

When your scallion is cut, and your pork is warm and your kimchi is no longer cold from from sitting in the fridge, maybe your noodles are ready, depending on the noodle you are working with. You are going to have to judge that for yourself. When they are done, it’s about moving quickly to assemble your bowl.

When the noodles are done, don’t drain – grab them with a tong and put them in the serving bowl. Add the broth to the noodles. Keep the water from the noodles boiling and very gently crack two eggs into the water. While those cook for 2.5 minutes, add the scallion, pork, mushroom, and kimchi to the soup bowl in pretty little clumps. Leave room for the egg. After 2.5 minutes, with a slotted spoon, carefully take each egg out of the water and add to the bowls. You are looking for a solid egg white but a soft yoke. It will be hard to tell but you’ll get better with practice. Swear.

Serve your ramen with sirachi sauce for the freaks and pop a beer cause this one is hot and spicy.

When you are ready to eat, crack your eggs with chop sticks and with each bite, swirl your noodles through the yoke. This will be the best bit of food you ever done had.