Hey it’s Memorial Day! That means a grill, great food and a day off of work! In celebration of great food and more importantly, in honor of those who served we here at the ZP castle decided to go with some traditional cookout type items. First up burgers. I’m a bit of a snob when it comes to burgers (amongst other things) but I get lots of my meat from Cavallo’s. Their burgers can stand alone in their inherent quality so adding some nice cheese and maybe a little greens can only put them over the top. Secondly, we have potato salad. Growing up I never really liked it. Over the years of experimental eating, I have found that there are so many ways to prepare it, it’s now hard to understand how I ever thought that way. I guess I was just used to it doused in mayo and a couple small chunks of celery here and there. We can definitely do better.
Monthly Archives: May 2011
This recipe started with inspiration from an izakaya cookbook and has gone through several iterations since then. It maintains the premise that asparagus, sesame & citrus is a great flavor combination, but takes it from bar snack to meal. I was also thinking cold sesame noodles, and briefly considered aspects of Han Dynasty‘s dan dan mian.
Basically, this is a mess. A delicious mess, but a mess nonetheless.
Ok so I just got a grill and it’s pretty awesome. It’s a weber and I was able to catch a crazy deal on it. The weather is warm and when that happens, I want things that have been marked by hot grates. I want the flavor of food cooked over an open fire. I went with chicken because you can find grilled chicken anywhere. It’s a staple on boring menus throughout this country. With a little care and effort, this recipe should help you remember (or maybe define) what grilled chicken actually is. Also, the yogurt sauce made here is slightly different than the previous version. I think this one has more flavor.
I’ve recently been converted to shopping at the Asian market very close to my house and I am just beginning to uncover its treasures. As noted earlier, I now possess ingredients that allow me to be whimsical when creating dishes that have roots in the far east. This dish that I am presenting really knocked my socks off. It’s got heat, protein, layers of flavor, plenty of fresh veggies and will most likely leave you with that same euphoric feeling that you experience after having pho. Here, sockless, in the ZP kremlin, we give you a meal you’ll want to sit down for. (Pro-tip, use vegetable stock and omit the fish sauce to make this vegetarian)