The recipe came together as a failed attempt of another recipe. I was sitting around and I realized that I wanted to try working with jicama. I have eaten it before but I had never actually bought one and worked with it. Fortunately, I was able to find this recipe from Bobby Flay and I was all set to try it out. I went to Whole Foods and low and behold, no jicama! I had most of the pantry ingredients laying around so I just bought the head of cabbage and decided to try it anyway. Since that recipe uses both jicama and the cabbage, I used half of the cabbage and just went to town. Midway through making it, I realized how fresh and fun it tasted and thought it would be a great topping on a taco. Fortunately, I had some shrimp in my freezer. A quick sear of those in the cast iron pan and I was in business. The tahini at the end just ups the richness factor of this dish. Very fun, tasty and great to look at.
Tag Archives: cilantro
I originally was given the idea to try this from a friend who told me about this recipe. After initially tasting it, I wasn’t thrilled to be completely honest. I guess I had high expectations from all of the chicken tikka masala I’ve consumed around Philadelphia. I wasn’t even planning on blogging it until…
I let it sit overnight. Even just after a couple of hours in the fridge, the sauce took on a whole new set of flavors not initially present. It might have just been too hot or perhaps it really needed a little more time. Either way, this is a tasty dish. I definitely will not refer to it as chicken tikka masala but it is an indian inspired chicken dish. The real bonus about this recipe is the effort level. In my mind, it’s so simple compared to what you get out of it that even the most amateur home cook can get it right. It’s definitely worth a shot.
Mmm indian food. It’s not something that I make regularly but I was turned onto to making dahl by my friend Pam. The bunch of us were at the pub one night and talking about food (big surprise) and she said, “oh my God, you’ve never made dahl? It’s totally go-to food for me.” So, after doing a little research, I found this recipe and it looked very doable. The results: very tasty and it’s also really healthy. As a bonus, I can call this ZP’s first vegan recipe. Enjoy
I know I know, I baked!
Ok, that’s kind of a lie. Gale baked and I basically threw ingredients at her and said, “I like this, put it in the bowl.” Fortunately, her innate baking skill was able to decipher and even guide my misguided pastry sense and form something that actually came out rather delicious.
I’ve been on a pickled chili kick ever since the American Sardine Bar and now that I have a jar of them, and an unlimited supply nearly across the street, I plan on using them a lot. The cilantro was hanging around because everyone has that in their fridge right? The cheddar was left over from our last potluck. The remaining ingredients were stragglers in the cabinet. Enjoy.
Recently, I was told that I should find a way to make some “miso glazed fish” I was told that the miso black cod at Morimoto was “crazy good.” I haven’t had the entree myself but the concept intrigued me. I also happened to have miso on hand because it can stay nearly forever and can add a blast of flavor to lots of different dishes. Upon googling around and doing my typical food research, I stumbled upon this recipe. I pretty much had all the ingredients and decided to give it a go.
My version adds a little lemon and cuts back on the sugar. I had one little nest of wonton noodles left over so I decided to serve the fish over them. I always keep the bamboo shoots in chili oil around and cilantro just seemed like a given for this dish. My asian cooking recently has been a bit haphazard so I’m happy with this recipe because I was able to wrangle in the ingredient list to make it seem more approachable. This cooks so quickly and is nearly effortless. The taste is rather extraordinary.