I recently did one of Kwame Onwuachi’s recipes for jerk chicken and I thought that was an exceptionally good recipe. So it made sense to do his braised cabbage and carrot recipe to go with the jerk chicken. Incase you don’t know Kwame Onwuachi is a James Beard Award Wining Chef and also was a competitor on Bravo’s Top Chef TV Show. This recipe is very easy. Also the cabbage comes out all melted and very soft. You might want to serve something like rice with it. It’s not very seasoned but is tasty. It will help to cool you off after the fireworks from the jerk chicken. I cut his recipe in half so depending on your portion size it will make 4-6 servings. The cabbage does shrink a lot as it cooks.

Ingredients for around 5 servings

1/2 head medium cabbage – core removed julienne cut

2 carrots – shredded

1 1/2 Tablespoons garlic – ground to paste

1 1/2 Tablespoons ginger – ground to paste

1 onion – diced

6 oz coconut milk

1 tablespoon sea salt

6 Tablespoons butter – cut in slices

1/2 lemon – just the fresh juice (this gets added at the end for finishing)

Directions

Preheat oven to 300 degrees F.

In a small bowl mix together the coconut milk, ginger, garlic, salt.

Get a large pan and the cabbage, onion, carrots, and butter slices. Give it a little mix. Add the small bowl of liquid. Try to pour it all over.

Cover the pan.

Put on middle rack of the oven for one hour and forty minutes.

A Special THANKS!!!! to Kwame Onwuachi for sharing this family style recipe.

Chili Crisp is this amazing condiment that adds flavors, textures, crunch, and heat to food. It makes anything interesting and flavorful. It’s great on plain vegetables, grilled meats, and as a spread for sandwiches. I’ve made Asian chili crisp. Recently I made Italian Chili Crisp so this time I made an Indian Inspired Chili Crisp. I based the flavors on Indian five spice that is usually equal amounts of toasted cumin seeds, brown mustard seeds, fennel seeds, nigella seeds (also called black cumin), and fenugreek seeds that are usually kept whole. I did a mix of ground and whole seeds for this recipe. I also added a few other things that chili crisp needs like oil, garlic, shallots, and nuts. Serving size is difficult to judge. I don’t know if you want a small amount for a sandwich or a lot for a big piece of grilled meat. I will guesstimate based on the amount of oil 12 servings. Also I need to add that I recommend wearing gloves and a mask for grinding the spices and picking the dried chilies.

Ingredients for around 12 servings

1 oz dried chili peppers ( I used japones) – crushed (Be careful and put in a bag, wear gloves and a mask and bash up the bag with something hard to break down the chilies)

1/4 cup cashews – lightly broken

2 1/2 Tablespoons course sea salt

1 Tablespoon cumin seeds

1 Tablespoon brown mustard seeds

1 Tablespoon fennel seeds

1 Tablespoon nigella (black cumin) seeds

1/4 teaspoon black pepper

1 1/2 cup canola oil

1 cup shallots – sliced very thin on a mandolin

1/2 cup garlic cloves – sliced thin on a truffle slicer

1 teaspoon cumin seeds (kept whole)

1 teaspoon brown mustard seeds (kept whole)

1 teaspoon fennel seeds (kept whole)

1 teaspoon nigella (black cumin) seeds (kept whole)

1/2 teaspoon fenugreek seeds (kept whole)

Directions

Toast till fragrant on medium heat the chilies, cashews, salt, and first batch of seeds (cumin, mustard, fennel, nigella, fenugreek, and black pepper. Let cool.

Tost till fragrant the smaller second batch of seeds (cumin, mustard, fennel, nigella, fenugreek) Let it cool off and keep to the side.

Heat up the oil on medium high.

Cook the shallots till brown but not burnt and use a strainer to get them out and let them drain on a paper towel lined baking sheet. They will take at least five minutes and during that time you can blend (preferably with a stick blender) the first (bigger) batch of seeds. PLEASE WEAR A MASK AND USE GLOVES FOR YOUR SAFTY. GOGGLES AREN”T A BAD IDEA EITHER. Keep this to the side.

Next use the oil to fry up the garlic slices till light brown and crispy. Use a strainer and take out the garlic chips and let them drain on a paper towel lined baking sheet.

Take the oil off of the heat. You can add both batches of seeds to it. Let it sit on the counter till room temperature. Then you can add the drained shallots and garlic and mix. Put in a container and refrigerate.

ENJOY on vegetables, eggs, grilled meats, and sandwiches.

This is sort of a combo of recipes that I found in Food and Wine Magazine. I wanted to try a new recipe for shishito peppers. The shishito peppers are based on Nancy Singleto Hachisu’s recipe from Food and Wine Magazine called Blistered Shishito Peppers with Miso Sake. I thought that is a good idea. I’ll try it…something different. I didn’t change to much there. But instead of dried chile I used a fresh serrano pepper and also instead of brown miso I used white miso because that is all I buy. I also found a recipe called Ginger-Miso Sweet Peas…by Grace Parsi also from Food and Wine Magazine. I thought that recipe would elevate the first recipe…But that recipe I had to change some. I do need to let you know that the flavors do fad a little by day two but the shishitos are so darn flavorful it really doesn’t matter.

This recipe makes 4 or more servings

1 lb frozen peas (thawed)

1/2 cup scallions – sliced thin

1 Tablespoon minced ginger

1 jalapeño – sliced thin or rough chopped

3 Tablespoons white miso

3/4 cup water

3/4 lb shishito peppers

1 1/2 Tablespoon white miso

1 1/2 Tablespoon sake

1 Tablespoon canola oil

1 serrano chile – sliced thin (or to taste)

1 Tablespoon minced ginger

Directions

Make the ginger-miso sweet peas. Blend together the peas, scallions, ginger, jalapeño, miso with some of the water. Blend and add water as desired. You will want to warm this up to serve with the shishitos. You can warm this up at 350F in your oven for about 30 minutes. Or you can warm this up on your stove top on medium high in around 5 minutes. Or you can microwave in around 4 minutes.

Make the Miso Sake Blistered Shishitos. Stir the miso and sake in a bowl till smooth. Heat oil in a skillet till shimmering. Then add the shishitos and ginger on high heat and keep tossing them till blistered. (2-3 minutes(. Remove from heat and add the miso sake and toss and serve.

Plate the shishitos and the ginger-miso sweet peas together.

A Special THANKS!!! To Food and Wine Magazine so that I could do what you see here!

This recipe is a happy accident. I was reading up on how to make Toum sauce. Toum sauce is that garlicky thick white sauce that you eat with shawarma. Most of the recipes were very similar…..almost exact for toum sauce…….They all involved blending together garlic, neutral oil, salt and lemon………but all toum recipes I read also suggesting adding one more ingredient to soften the garlic flavor and also for thickening…….One person suggested adding mashed potatoes. Other suggestions were egg whites, yogurt, and mayonnaise. I made the toum and it came out probably the way everyone else’s toum sauce come out…….It came out thinner than what I would like and also far more garlicky than anyone on earth can handle. This stuff can kill all the vampires and maybe weeds and insects too!. ….I was planing on making the leeks and serving them up like Shawarma with the sumac onions, toum sauce and tehini sauce………..Then I got inspired from chef Neil Campbell’s recipe for charcoal roasted leeks with tarator and date brown butter….I thought that sounds really good but I don’t have any charcoal……….and I already had my toum sauce……..So I thought that I could change the toum sauce into tarator sauce. Tarator sauce is an emulsified sauce of nuts, garlic oil, and other things. Unlike toum sauce every recipe that I read was completely different but they all had nuts, oil, and garlic. Then I read latter that there are at least three main kinds of different variations of tarter that are different. The Turkish version is made with walnuts, garlic and sometimes bread. The Lebanon and Syrian versions are made with tahini instead of nuts and the Balkan style is more yogurt with cucumbers…….At the time I was in panic mode when I made tarator style sauce so I didn’t measure…… You got guesstimates there. Anyways….Leeks are very delicious with tarator and date brown butter. This recipe makes more tarator sauce and maybe more date brown butter than you might use but they are delicious together and would be great on most vegetables.

This recipe makes at least 4 servings

1 bundle of leeks (these were the biggest leeks ever with lots of green leaves that I boiled with vegetable bullion and pureed for other things) Greens trimmed off. Cut in half long ways. Tips cut off to fry crispy. I think this dish is best served at room temperature.

canola oil for frying.

1 head garlic – all the garlic cloves peeled and ground to paste

1/2 teaspoon sea salt

1/2 cup canola oil

1/2 large lemon – just the juice

1/2 large lemon – just the juice (this goes on the leeks latter)

1/2 cup toasted walnuts

1/2 cup roasted almonds

1/4 cup mayonnaise

1/4 cup tahini

1/4 cup yogurt

6 oz feta cheese

1/2 cup home made jalapeño brine

4 oz butter (I used unsalted but either works here)

2 Tablespoons date syrup (or to taste because they all taste different…some are sweeter and some taste more like dates)

1/4 teaspoon dried thyme

sea salt to taste

fresh ground black pepper to taste

Directions.

Make the date brown butter. In a sauce pan on medium heat add the butter. Let it go till it turns brown. Take off heat and add date syrup to taste.

Make the tarator sauce. Blend together the garlic, sea salt, canola oil, lemon juice, walnuts, almonds, mayonnaise, tahini, yogurt, feta cheese, and home made jalapeño brine till it’s like a thick sour cream consistency. Put to the side.

Put a fry pan on medium high heat with around three tablespoons of canola oil. When the oil is hot add the leeks cut side down and leave them there till the brown. Flip them over and add 1/2 cup of water and let them cook about ten minutes. (you can leave them that way but I prefer to cut them up because they are easier to eat that way. When they are done remove the braised leeks and put them to the side. Add salt, pepper, thyme, and remaining lemon juice to the leeks.

Clean out the pan and add enough oil to fry up the leek tips (around an inch) on medium-medium high heat. When the oil is hot add the leek tips. Fry till crisp (around seven minutes)

Put together however you like and enjoy.