I have to admit, I'm not the biggest tofu fan. I think that is, however, because of how it's prepared a lot of times. Fried though? I can get down with some fried anything. This recipe was really easy to make and the flavors were a little different than what we usually cook in our home, so it was a welcome change. This is also a great way to use our house fermented sriracha.
These wraps are great to make if you are wanting something flavorful, but you're in a rush. It only takes about 20 minutes to throw this together! These kinds of quick meals are making me super happy right now because this time change has me tired!
If I were told that I could only have one meal for the rest of my life I would choose a well executed Butcher Board, hands down. On a great board each part of your palette gets exercised and you can come up with different flavor combinations making it a great crowd pleaser for dinner parties, as well!
The other night when I couldn't sleep I scrolled through pages of Pinterest posts and I found this yummy looking recipe for Red Lentil Patties with Spicy Tomato Jam. I wanted to give it a try this week thinking that it would pair really well with a small batch of Curry Cauliflower I knew we were going to put up!
Pickled red onions are the new go to pickle to add zest, acid and spice to salads, burgers, meats and spreads. Where ever I seem to travel to I'm seeing these delicious little babies speckled all over menus from New Southern restaurants to American Seasonal Cuisines.
Our Smoked Paprika Tomato + Basil Jam was created a few years back when I was looking for an updated way to glaze meat loaf. When I was growing up my mom made meat loaf often and she would always add ketchup to the top of it before baking it to create a sweet burnt tomato sauce over it. When I got older and lived on my own I'd find myself craving meat loaf as a comfort food, but my palette had changed and I wanted a meat loaf that reflected that. I thought maybe jam was the trick, along with adding other ingredients into the meat.
In our kitchen right now we have a limited small batch of Cowboy Candy and Cinnamon Clove Sweet Pickle Relish. We were itching to use them in a dish, so we spent our Sunday making home made Pimento Cheese and perfecting our Johnny Cake technique to create a delicious savory pancake dish. Cowboy Candy is candied jalapeños, so the sweet heat makes for a wonderful topper with cheeses!
Seminole Pumpkin is a heritage pumpkin native to Florida. Known as the "chassa howitska" by the Miccosukee people, which means hanging pumpkin because they would commonly plant them at the base of a tree so that they would grow up the tree's trunk as a vine, it is very important to them and to Florida. This variety of pumpkin is endangered, sadly, but we've got a ton of seeds we've saved! They grow very well here in the Florida heat and they repel pests with their thick outer skin.
There seems to be a misconception out there that pickling with out vinegar , also known as salt brine or lacto-fermentation, is better than pickling with vinegar, and it's just not true. Both lacto-fermented pickles and vinegar pickles are equally beneficial for your health! They are, however, healthy for different reasons.
We have been playing around with our own old fashioned cola flavors since we heard the Southern story about coke + peanuts. Before modern day brands changed the recipes, colas were more of a medicinal tonic and tasted as such! Our cola syrup has coriander, citrus peel, bitter orange rind, cinnamon, star anise and lavender! It's a warm deliciously spiced flavor and we paired it with plums to make this jam. Plums were actually initially used to make Dr. Pepper back in the day.
Last weekend we released one of our most popular summer jam flavors, Blackberry Honey Jack! We'll have this jam in very limited quantities until the end of August! It's created with fresh blackberries, cinnamon, clove and honey whiskey!
The peaches are flowing from the south! It's always so exciting when the seasons change and we get to shift our gears and rediscover our recipes that have been idly waiting for their season to return. The kitchen is full of that warm fuzzy smell!
Cooking on an open flame makes me happy. It feels primal, natural, and when the flames are going I feel a little like Tom Hanks in Cast Away. I am man! I make fire! On top of the fire pride, smoke adds an element of flavor to your food you can’t get any other way. A lot of times when people think about cooking on fire meat and potatoes are the first things they think of, but you can cook anything out on a flame. We can’t always build a fire in our backyard, though, but a gas grill does the trick in a pinch.
As the weather warms up and BBQ season approaches for us folks in the south, I begin to get a hankering for some picnic classics like pickled eggs. Great with a cold beer on a hot day, or made into a twist on deviled eggs like we've done here, tons of occasions call for this savory unique snack. There aren't many things I can compare the renewed texture of a pickled egg to, but that rubbery snap is something to get addicted to.
Let me start by saying I am not a morning person. I normally don't start to feel anything that closely resembles human until around 11am after a cup of joe has kicked in. Unfortunately I also wake up not very hungry, but after coffee I'm not just "awake" I am buzzing and on an empty stomach sometimes a little shaky.
In Mexico they have a pickle called Rajas. It's normally mixed vegetables like carrots, onions and sometimes cauliflower pickled with habanero. These are an ode to them. Instead of habanero we've added jalapeño along with Mexican oregano, garlic, cumin seeds and red onion! They taste wonderful on tacos, salads, cheese burgers, atop chili or beans, or as an accoutrement to mojo pork or chicken. They also taste great with eggs and avocado for a savory brunch or breakfast!
It's made with our Vietnamese Carrots + Daikon Radishes. These pickles are made in collaboration with our favorite local farm, Little Pond. They are pickled with star anise, coriander, ginger and mustard! We julienne them so that they easily mound atop salads or sandwiches, fold easily into wraps and the brine makes a wonderful salad dressing!