It’s nearing that time of year when brussel sprouts are in season and everyone brings them as a side dish to a Thanksgiving meal. Don’t get me wrong, I really enjoy brussel sprouts, especially when they are paired with bacon. So recently there was a […]
Month: October 2014
I am a huge fan of Thai dipping sauces. Not only Thai but also Vietnamese. There is something about the perfect balance of sweet, sour, and spice that when served with sticky rice or grilled meat, well, let’s just say it is a game changer. I’ve made some pretty darn good sauces in the past such as the Thai shallot sauce, the Thai Three Sauce, or the classic Thai dipping sauce, but this sauce in particular really stands out. It’s known as nam jim jaew and what separates it is the additions of toasted rice and spring onions.
Let’s get started.
- 3 tbsp fish sauce (I use Red Boat)
- 2 tbsp pomegranate syrup, or preferably tamarind pulp
- 1 tbsp ground red chili
- 1/2 tbsp palm sugar
- 2 tsp toasted rice
- 2 tbsp spring onion, thinly sliced
Now typically you would use tamarind pulp for this recipe, however I was out and decided to use pomegranate syrup as it yields the same texture and sourness to the dish. Did I mention it was just as awesome? Regardless, add everything to a small mixing bowl, and with the back of a fork, mix everything together, ensuring that the palm sugar thins out.
Add the sauce into a small serving dish and serve alongside any grilled meat. This stuff is addicting. I was actually eating it by the spoon, and I’m not kidding about that. I probably used about 5 different spoons as it was hard to hold back. When paired with the grilled beef, well, you are just going to fall in love. Hope you enjoy!
I must have been on a slider kick recently as I posted on my cheeseburger sliders. Maybe it was the awesome, sweet Hawaiian buns I had purchased, or maybe it was the killer whole smoked chicken that my kids devoured. It was probably both of those reasons, and hence why I decided to use the remaining smoked chicken and turn it into a slider. I think my oldest son has really got me in the mood for making sliders. His new thing is searing up thinly sliced ham and using small dinner rolls, or the sweet King’s Hawaiian rolls, searing those up as well, and devouring those for his brunch. He’s the one who doesn’t wake up and eat right away. It takes some persuading to get him moving in the morning. Go figure, he’s a teenager. These smoked pulled chicken sliders are something to be reckoned with. They have the perfect smoke, along with some sweetness from the barbecue sauce and rolls, and then a pickle to cut through it all. These are a real winner.
Let’s get started.
- 2 whole King’s Hawaiian rolls, sliced
- 1 cup of cooked, smoked chicken, shredded
- 1/4 cup of your favorite barbecue sauce
- 2 tbsp water
- Pickle slices, optional
This serves one, so make as many as you would like with however much chicken you have.
These are extremely easy to make once you have the smoked chicken.
Shred your chicken and add it to a small pot. Add in the barbecue sauce, and the water, and give it a good stir. Cook on low heat until heated through.
Take the warmed chicken and add it to the two sweet Hawaiian rolls. Take a toothpick and skewer pickles through the top of the bun.