I visit the Asian markets probably about twice a month. I often pick up green papaya for making som tam, maybe some dumplings, or siapao, and a couple of condiments. One of my favorite condiments is this Chinese fried red chili sauce. It’s basically a…
Month: June 2014
I’m a big fan of drinking coffee in the morning, and granted I only drink about a cup and a half, or so, but my body and mind needs it before heading into work. We have been using a Chemex for some time now, and love the idea of the pour over coffee. There is something about the slowness, the body, and ultimately the taste that keeps us brewing with the Chemex. My wife and I, however, have not mastered the quantity of coffee that we brew on a regular basis, and with that said, I was about to do something about it. It was killing me that I would pour out about another cup or so of leftover coffee prior to cleaning the Chemex, and I was no longer going to let it go to waste. Bring on easy iced coffee.
There is no magic to this iced coffee, trust me. It’s so simple to make, is perfect to drink on a hot summer morning, and is great for the remaining use of coffee. I typically brew with local coffee from Colectivo, however this time I decided to try a blend from Anodyne Coffee. Whatever the case, use what you love.
- Leftover coffee, room temperature
- Ice cube tray
- Cream, to your liking (optional)
This was also a good use of my ice cube tray, which I purchased last year to make craft cocktails. The tray itself it deeper and wider than a standard tray, so it fits two cubes nicely into a glass.
Pour the coffee into the ice cube tray, and freeze. When you are ready, place a couple of cubes into your drinking glass, or pour over your cream, or milk. I actually pour a bit of hot coffee over the cubes as well to begin the melting process.
What’s great about this, is you typically have frozen cubes after you end your drink which is great, because as they continue to melt you still get more coffee, and who doesn’t love that, right?
I am still a big fan of Sriracha. I think a lot of us are, especially ones that enjoy that bit of spice with their food. I put it on pretty much anything when I am in the mood. I think there was a big scare not too long ago as well with the idea that the Sriracha plant, Huy Fong, was going to shutdown. I was a bit skeptical as Huy Fong is a hot sauce giant, but I decided I would stock up on a couple of bottles, just in case. With that said, I was nearing the end of one of my bottles, one of many hot sauces I keep on my kitchen table’s lazy susan, and decided to use that and create Sriracha salt. Yes, Sriracha salt.
This salt is so good, and really easy to make. It is not spicy as is the salt, but it adds just this slight heat and vinegar to the salt, that makes it almost as addicting to the condiment itself.
Let’s get started.
- 1 cup Kosher salt
- 2 tbsp Sriracha sauce
- Parchment paper
That’s it. I said it was simple.
Add the salt to a container with a lid. Squirt in the Sriracha sauce. Tighten the lid, then shake, vigorously.
Pour the salt onto a baking sheet lined with parchment paper.
Make an even layer with the salt, then set on the counter for 24 hours. When ready, pour the salt into a container, and use as you would with regular kosher salt.
I’ve used this on ribs prior to smoking, omelets, and well pretty much everything. Give this one a shot, especially if you are getting ready to enter a fresh bottle of Sriracha sauce.