Jeow – Laotian Dipping Sauce

I recently ventured out to one of our local Asian markets on the south side of Milwaukee, known as Pacific Produce. I’ve written about this place before, and as it is fairly new, the store always blows my mind as to what it has to offers. One of my favorite things about any Asian market, is what it has to offer in terms of produce, meat and fish, noodles, and well, all of the condiments. It’s one of those places where you can walk out with a few loaded bags for about 30.00. I like that, plus you get to experiment and try new things. One of those new things I was able to try and never have seen before was a fruit called jlum coc.

Jeow - Laotian Dipping Sauce with Sour Fruits

I had no idea what jlum coc was, so I quickly Googled it and came across a post from Serious Eats.

It appeared to be a type of fruit, typically grown in tropical areas, of which was a bit like a sour apple with some bitter notes to it. I was up for the challenge, and that’s when I recalled a dipping sauce known as Jeow came to mind. I recall hanging out with folks who would slice up sour fruit and make this jeow, a concoction of simple ingredients, and dip into it, hissing from the sour and the spice that blended itself so well together. It was good, really, really good.

Let’s get started.

Ingredients:

  • 1/4 cup of good fish sauce (I like Fish Boat brand)
  • 1 tbsp chili flakes
  • 1/2 tbsp granulated sugar
  • 2 tbsp toasted rice powder
  • Sour fruit, sliced (such as granny smith apples, raw mango, or coc)

This is so easy to make, and is a perfect balance of sour, spicy, and a bit of sweet.

Mix everything but the sliced fruit into a small mixing bowl, ensuring that the toasted rice does not clump together.

How to make Jeow

Place in the refrigerator (if you want) for a couple of hours to let the flavors come together.

When you are ready to serve, add some sliced sour fruit to a plate and center the jeow. Dip your fruit into the jeow and take a bite. Trust me, it’s a perfect balance and an awesome dipping sauce to boot. Hope you enjoy!

Pineapple Cream Popsicles

It wasn’t too long ago when an old colleague of mine, and friend had sent me a message on Facebook. Being from Philadelphia, but living in Hawaii now, and I being from Wisconsin, he decided to prompt a friendly bet for an upcoming football game. The Philadelphia Eagles were playing the Green Bay Packers, and the wager was if the Packers won, I would send him some Johnsonville brats, otherwise, he would be sending us fresh pineapples from Hawaii. I typically do not bet all that much, but this was a friendly one, so I agreed.  Needless to say, the Packers crushed the Eagles 53-20, and I kind of felt bad for my friend across the ocean. Regardless to say, I actually forgot about the bet, but a few days later he had sent me a message and asked for my address. Days later, some wonderful looking pineapples arrived.

I’ve never seen pineapples that have looked so awesome. I’m not kidding. They were called Maui Gold, and they were probably, hands down, the best pineapples I have ever eaten. My wife agreed as well. So at first, I was thinking of baking a pineapple upside cake, or some twist on that, but then I decided to make some pineapple popsicles as I daughter loves those types of things.

Pineapple Cream Popsicles

These pineapple cream popsicles are super easy to make, and are really refreshing.

Let’s get started.

Ingredients:

  • 1 whole pineapple, peeled, cored and cut into chunks
  • 1 cup of milk
  • 1/2 cup cream soda
  • popsicle molds

Start by adding the pineapple, milk, and cream soda to your food processor or blender. Process to your liking. I like to keep a bit of texture in mine, but you can go as smooth as you want. Once you are ready, pour into your popsicle molds, and insert the stick.

Place in the freezer for at least three hours.How to make pineapple cream popsicles

When you are ready to serve, run a mold under warm water for about 30 seconds, then gently pull out the popsicle.

The end result is this fantastic popsicle, that is slightly creamy from the milk and cream soda, but really the pineapple shines here. Sweet, with little bits of pineapple coming through really makes for a really great post workout delight.

Now I will have to remember to wage more bets with my friend moving forward! Hope you enjoy, and thanks again for the Packers win!

Sweet Potato Fruit Juice

Fall in Wisconsin could probably be one of my favorite seasons. It’s a time where comfort food shines, you can get into warmer clothes on gloomy days, the colors on all of the trees is remarkable, and a variety of fruits and vegetables are finally in harvest. So recently I picked up an assortment of fruits and vegetables as I wanted to come up with some sort of juice with a reminder of that great fall weather. Pomegranates, carrots, apples, and a variety of citrus was in order for my juice plan, with a focus on the pomegranates, and then I looked over and saw this great sweet potato looking at me. That’s when I decided to make an attempt at juicing it, and am I ever glad I did! This juice could have possibly bee on of the best ones I have must thus far with my Dash juicer.

Sweet Potato Fruit Juice Recipe

I was a bit skeptical when running the hard sweet potatoes through my juicer as it can fumble on really hard items at times. It is also one of the reasons I have been looking at some of the great juicers from Williams-Sonoma. I would really love to have the Vitamix Professional Series blender as it is multipurpose, but the Kuvings Whole Slow Juicer also has my attention. Maybe one day when I come into a lot of extra money that dream will come true, but in the meantime, I will continue to chop my fruits and vegetables before putting them into my Dash juicer, oh well.

There are so many benefits of juicing, and I knew that the sweet potato would add an extra punch to the benefits of gulping this delicious juice down. Trust me, you are going to love this, and the pineapple really brings it together.

Let’s get started.

Ingredients:

  • 1 whole pomegranate, seeds only
  • 1 whole apple, quartered
  • 1 large carrot, washed
  • 1 orange, skin removed
  • 1 grapefruit, skin removed
  • 1/2 lemon, skin removed
  • 1 whole sweet potato, skin removed, chopped
  • 1 cup of fresh pineapple, chopped

This juice yields about 3 cups so there is plenty to go around, or just take it all in yourself.

Start by slicing your pomegranate in half. Over a large bowl, seeds facing the bowl, use a large wooden spoon and begin whacking the skin side of the pomegranate. Do this and continue to spin the pomegranate until all seeds are removed. Do this with the other half as well. Reserve some of the seeds for garnishing your juice, which will add some nice texture as well.

I layer fruit, vegetables, fruit into my juicer. That combination assists the vegetables in breaking down a bit better. If you have a higher quality juicer like the ones from Williams-Sonoma, then you can probably do whatever you want.

How to make Sweet Potato Juice

Once you have juiced all of your ingredients, add some ice to your glass, and slowly pour into the glass. Garnish the top with a sprinkling of pomegranate seeds and you are now in business. Did I mention how awesome the color of this sweet potato juice was?

With every gulp of this juice, I knew I was injecting all of the great nutrients from all of the ingredients, and in the future, whatever the season, I will always start use a sweet potato. Hope you enjoy!

Sweet Potato Fruit Juice
Author: 
Recipe type: Drinks
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • 1 whole pomegranate, seeds only
  • 1 whole apple, quartered
  • 1 large carrot, washed
  • 1 orange, skin removed
  • 1 grapefruit, skin removed
  • ½ lemon, skin removed
  • 1 whole sweet potato, skin removed, chopped
  • 1 cup of fresh pineapple, chopped
Instructions
  1. This juice yields about 3 cups so there is plenty to go around, or just take it all in yourself.
  2. Start by slicing your pomegranate in half. Over a large bowl, seeds facing the bowl, use a large wooden spoon and begin whacking the skin side of the pomegranate. Do this and continue to spin the pomegranate until all seeds are removed. Do this with the other half as well. Reserve some of the seeds for garnishing your juice, which will add some nice texture as well.
  3. Add everything to the juicer. Once you have juiced all of your ingredients, add some ice to your glass, and slowly pour into the glass. Garnish the top with a sprinkling of pomegranate seeds and you are now in business. Did I mention how awesome the color of this sweet potato juice was?
  4. With every gulp of this juice, I knew I was injecting all of the great nutrients from all of the ingredients, and in the future, whatever the season, I will always start use a sweet potato. Hope you enjoy!

 

Vodka Macerated Cherries

It’s that time of year again where fruit is in season, and a few weeks ago, cherries were on sale at my local market. I’ll be honest and tell you that as I do like cherries, they are not my favorite fruit. I know those folks like my father-in-law who will show up to a picnic with a bag of them and chomp away at them, and I recall my dad sitting around on a couch nibbling on them for some time as well, but me? Well, not so much. I did buy them with the idea that my kids would make an attempt, or better yet, my wife make an attempt at eating them, but a few days later, I still saw the lonely bag of cherries. I ultimately knew that if I was not going to take matters into my hands and do something about the cherries that they would most likely go to waste.

That’s when I remember seeing a show about removing the seeds from the cherries by using a straw. Yes, a straw. I figured what a better way to see if the straw technique actually worked, rather than buy some pitter gadget. The straws worked. That’s when I thought of macerating cherries for the upcoming cocktail season.

Vodka Macerated Cherries

I’ve made macerated cherries in brandy some time ago, and they were awesome, so why not soak them in vodka, right?

Let’s get started.

Ingredients:

  • Fresh cherries, pitted, approximately 1 bag
  • Vodka
  • Mason Jar
  • Straw or cherry pitter

How can it get any easier than that right?

Using a straw (I use a metal straw), insert into the center of the cherry, at the stem side, and push the pit through the cherry. Repeat. You can also wear gloves while doing this as the cherry juice stained my hands for a few days. No lie.

How to make vodka macerated cherries

Once the cherries have been pitted, fill them to the top of a mason jar. I used a large mason jar, just because I wanted more cherries. Once filled, pour in your favorite vodka all the way to the top. Seal with the lid, and cover tightly.

Place in the refrigerator for a couple of weeks. When you are ready, for some out and enjoy, otherwise serve them in some sparkling water, white soda, or place a couple on a skewer in a great summer time cocktail. Enjoy!