Month: February 2016

Korean Gochujang Marinated Chicken

Korean Gochujang Marinated Chicken

For some time now, gochujang has been one of my favorite condiments. There is something about it, whether that combination of sweet, spicy, or savory, but whatever it is gochujang has got it going on. I have used gochujang in a couple of different recipes…

Indian Buttered Lentils

Indian Buttered Lentils

This past weekend, I decided to clean out our cupboard as it was just getting littered by my kids. I think that when they make their lunch, they just toss things on the mid-shelf, not realizing that it just becomes cluttered and a complete mess.…

Asian Style Pickled Peppers

Asian Style Pickled Peppers

For whatever reason, any time I visit my local Mexican grocery store to devour their tacos, I stop in their produce aisle and typically load up on a ton of limes, and a ton of jalapeno peppers. Maybe because that is what I see the locals doing. Granted I am not buying like 40 of each, but maybe 10-12 of them, and that is typically enough for me. I usually cut up the jalapenos and use them in omelettes or something on those lines, but recently, I had about 5 of them left over and wanted to use them up, and make something unique. That’s when these Asian style pickled peppers came about. Think of your classic vinegar and sugar mixture, but make with a twist. A delicious twist.

Asian Style Pickled Peppers Recipe
Asian Style Pickled Peppers Recipe

I crave all sorts of pickled chilies, and I often snack on them when I get home from work. With that being said, my chili stash became seriously low when I crushed the remaining sport peppers after using them on my Italian style pulled pork sandwiches, and hence whey I probably got started on making this batch of pickled chili peppers!

Let’s get started.

  • 5 jalapeno peppers, stems removed, quartered (leave seed in tact)
  • 1 cup of soy sauce
  • 1 cup of light brown sugar
  • 1/2 cup of regular vinegar
  • 3/4 cup of water
  • dash of fish sauce
  • 1 clove of garlic, smashed

Now you can probably try these with any chili pepper such as Thai bird, or serrano, but I will leave that up to you.

Start by adding the chili peppers to a medium sized mason jar.

Next, get a small pot on the stove, on medium heat. Add the soy sauce, brown sugar, vinegar, water, fish sauce, and garlic. Bring to a gentle boil, and stir until the sugar is dissolved. Remove from the heat, and let the pickling mixture completely cool.

Ingredients for making Asian style pickled peppers
Ingredients for making Asian style pickled peppers

Once the mixture is cooled, pour into the mason jar, seal, and place in your refrigerator for a couple of days before digging in.

At first I was thinking these were going to be pretty spicy, but you know what, they weren’t! I thought they had the perfect amount of heat and that soy sauce makes it super unique. Now I’m eating these after work, but also thinking of adding them to an upcoming stew, or adding them to some sort of sandwich, maybe a banh mi! I hope you enjoy!

Asian Style Pickled Peppers
Author: 
Recipe type: Pickled Peppers
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 5 jalapeno peppers, stems removed, quartered (leave seed in tact)
  • 1 cup of soy sauce
  • 1 cup of light brown sugar
  • ½ cup of regular vinegar
  • ¾ cup of water
  • dash of fish sauce
  • 1 clove of garlic, smashed
Instructions
  1. Now you can probably try these with any chili pepper such as Thai bird, or serrano, but I will leave that up to you.
  2. Start by adding the chili peppers to a medium sized mason jar.
  3. Next, get a small pot on the stove, on medium heat. Add the soy sauce, brown sugar, vinegar, water, fish sauce, and garlic. Bring to a gentle boil, and stir until the sugar is dissolved. Remove from the heat, and let the pickling mixture completely cool.
  4. Once the mixture is cooled, pour into the mason jar, seal, and place in your refrigerator for a couple of days before digging in.

 

Italian Style Pulled Pork Sandwich

Italian Style Pulled Pork Sandwich

Do you love sandwiches? I know I do and as a matter of fact I really was craving a BLT the other day, but you know what, tomatoes are just not in season here. This sandwich however is in season as it is comfort food…

Crispy Chicken Feet

Crispy Chicken Feet

Years ago when living in Dallas, I would often go and eat dim sum on the weekends, something that is definitely missing in Milwaukee. One of those dim sum items was soft and tender chicken feet. Yep, I tried them (what’s not to try), and…

Queso con Carne

Queso con Carne

Queso con carne. That pretty much translates to cheese with meat, or what I consider deliciousness. I will admit that this is something that I only make about one time a year, as I typically never buy the Velveeta cheese. Trust me, I look at that cheese, or glance for that matter, and always think to myself what the heck is that stuff. I never look at the label, the calories, but only the box. But this time of year, I pick it up, and I know what I am making with it. Cheese crack, I mean queso con carne.

Queso Con Carne Recipe
Queso Con Carne Recipe

It’s an ultimate game day food, and it holds well for days to come. It’s the scoopable dip, and one that my family loves.

Ingredients:

  • 1 lb Velveeta cheese
  • 8 oz can of Ro-tele
  • 6 oz lager beer
  • 1 tsp cayenne pepper (reduce if too spicy)
  • 1 lb cooked ground chuck or beef
  • Crispy tortilla chips

Start by cooking your beef until slightly crispy. Drain the fat from the beef, and return to the pot.

Next add in the beer, cayenne pepper, and the block of Velveeta cheese. Reduce the heat to a simmer, low, and cover, cooking until you have a smooth sauce. Adjust your heat to your patience. I know, you want it and you want it now, so if you do not want to cook on low heat, adjust the temperature, stir, and just make sure it does not burn.

Does Velveeta even burn? Who knows.

Ingredients for Queso con Carne
Ingredients for Queso con Carne

When the queso is nice and smooth, serve into a small bowl, or large for that matter, and serve alongside crispy tortilla chips.

Scoop and dig in. This is something I make for my wife once a year (maybe twice), but now my kids are totally loving this stuff as well. I should consider making this into a grilled cheese, but the only exception is that it is all gone!

Hope you enjoy, and cannot wait until warmer weather gets to us!