« linn | Main | willowgate »
January 19, 2004
food to try
ok, i want to remember this, which i came up with tonight:
- thin shavings of cucumber (use a vegetable peeler)
- garlic oil
- rice wine (maybe optional)
- brown rice vinegar
- salt
- fresh ground pepper
eat with chopsticks.
seen tonight on the surreal gourmet and i want to try:
- chicken thighs
- juice of several limes
- buncha garlic
- buncha fresh grated ginger
- sesame oil
- soy sauce
cook covered with foil. chicken thighs are supposedly very forgiving; they never dry out. maybe this would be a good crock pot recipe.
also seen on the s.g.; maybe i can create a low-carb version, because they looked so yummy, and you can stick it in a pineapple and it looks very tiki.
coconut shrimp lollipops
- drain a fresh coconut
- grate coconut meat
put peeled, deviened, dried-off shrimp in little pinwheels on skewers.
batter:
- 1c flour
- water from the coconut + beer to make 1/2c
- 1t cayenne
- 3/4t baking soda
- 1 egg (add last)
heat 3/4 full deep saucepan of peanut oil to frying temp (test with a cube of bread)
dip shrimp in batter, then in coconut. then fry! then, stick them in a pineapple so they look cute.
Posted by lisa at January 19, 2004 09:57 PM | TrackBack
Comments
surreal gourmet is way cool. he had a great recipe for duck breast that i wanna try. (involved a lot of black currant jam to make the sauce... yummm)
Posted by: georg on January 20, 2004 10:28 AM
he also had an apricot dipping sauce for the shrimp that struck me as too difficult to make low-carb, and insanely sugary otherwise, but i wonder now if i could find sugar-free apricot jam to make it with. i think it had a jalapeno pepper and dijon mustard, amongst other things, so it would probably be complicated and interesting tasting. i'll have to get it down in writing and see if i can do something with it.
Posted by: lisa on January 20, 2004 10:45 AM
Chicken thighs completely rule. Because of the fat, they have lots of flavor, and because of the shape, they're easy to trim if you need to. And they're easy to cook.
Whenever I happen to be a party with a roast beef carving station, I ask the carver what his (it's always a "his") personal preference is: rare, medium, or well done. He always says "rare." And then, I ask, "what's your favorite part of the chicken," and he always says, "thighs." And then, I usually expect for him to say, "pardon me sir, but other people are waiting for the roast beef," but it's never yet happened.
Posted by: Phil on January 21, 2004 06:27 PM
ok, so a) your comment won't post right away because i have to approve it first and b) you might get a server error but your comment probably posted anyway and c) previewing doesn't work so i've removed the preview button.