Saturday, February 11, 2017

Blistered Hot Peppers

Gentle reader, a large part of the reason that Brooklyn Girls Cooking exists is that for Brooklyn girls, going out to eat is highly overpriced and annoying.

Every. Single. Restaurant has an appetizer selection that will set you back like $10 for some artisanal pickles or a single deviled egg or blistered shiseido peppers. And don’t get me started on the hour-long wait times, which occur in large part because people have to tweet and Instagram their food before they start eating it. Okay, fine, I do that too, but I do it at home with things I’ve cooked. That was my whole point.

Well, anyway. I was recently gifted with a pack of peppers (which purported, per the package, to be “serruno,” which may or may not have meant “serrano”), and tossed them with kosher salt and olive oil on a foil-lined baking sheet and roasted them at 400° until the skins cracked and got charred in spots. In other words, blistered.

Ribs. Beer. Boom.

Yesterday morning I woke up to find that my man and his friend who had crashed on our couch (this is a different friend from the one who usually sleeps on our couch, but who’s counting) had, the previous evening, left two almost-full bottles of Corona undrunken when they—wait for it—crashed on the couch. (YES, "UNDRUNKEN" IS A WORD, I JUST MADE IT A WORD.)

Gentle reader, I largely do not live my life in accordance with societal conventions, or ethical standards, or...well, probably the less said on this topic the better—but I do have one inviolable rule governing my household and existence in general: YOU DO NOT WASTE BEER. So, I did what anyone else would do in this situation, and dumped the leftover beer into the slow cooker along with some bone-in spare ribs (sprinkled with salt) and a squirt of barbecue sauce.

Monday, January 30, 2017

Buffalo Chicken Boxes

Yeah, this was a weird thing that happened, gentle reader. Look, I figured the Pats are probably practicing for the Super Bowl, so I should too.

So I made a trial run of my fave Super Bowl dish, buffalo chicken dip—using the leftover shredded chicken from recently documented chipotle tacos; a squirt of sriracha; and a couple ounces each of cream cheese, crumbled gorgonzola, and shredded jack. I know. Weird.

Then I lined one of these weird little box-shaped dishes that my mom got me for Christmas a couple of years ago with a flour tortilla, and then I added maybe 1/4 cup of the chicken mix and crimped the tortilla edges over it.

Then I baked it in the toaster oven at 350° for maybe 15-20 minutes until the crimped edges of the tortilla had nice brown highlights, and plopped some sour cream and salsa onto it.

I took a risk on this weird little box, but it turned out pretty darn delicious. I can only hope that my other Super Bowl boxes will pay off like this one.

Saturday, January 28, 2017

Chipotle Chicken Tacos

Gentle reader, although both apply to this recipe, I have declared a moratorium on the “slow cooker” and the “Ignorant American Fusion” post title devices because it was just getting tired. I need a slow-cooker-vention.

Here’s what I added to the pot, in sequential/bottom-to-top order:

  • 2 split bone-in chicken breasts, skin removed/fat trimmed, sprinkled with kosher salt and cumin
  • 1 green pepper, diced
  • 2 chipotles canned in adobo sauce, plus a splash of the adobo
  • 1/2 lime, cut in two
  • A few stems of cilantro sprigs
  • 1 small can tomato sauce
  • 2 cups chicken stock
  • 1/2 bottle Corona

Thursday, January 26, 2017

Spicy Carrot Bisque

Gentle reader, last weekend my friend Martie overbought at the Grand Army Plaza greenmarket—as one does, because everything looks so exciting—and since she was going on a trip, she had me over for a delicious dinner and sent me home with produce that I promised to give a good home. (There was also some amazing cheese that does not figure into this post, but I felt I should acknowledge it.)

There were 4 thick stubby carrots that I thought would work well in soup form, especially if given a little heat, in this cold weather. Also, I too had some excess in my fridge, in the form of 3 containers of sour cream, because whenever I go to the store I forget whether I have sour cream in the fridge and I buy more. So, I made this REALLY delicious bisque.

Melt ½ stick butter in a saucepan and add ½ yellow onion, chopped. Cook over medium heat, stirring.

When softened slightly, add carrots, cut into half-coin shapes, and sprinkle with kosher salt.

Wednesday, January 25, 2017

Leftovers Love: Zucchini Pickles

These pickles, which you got a peek of recently in sandwich porn, were made by simply slicing up a small zucchini that I had not used in my zucchini-onion sautée (they were 3 for $1 at my beloved Mr. Melon), and plopping the coins into the brine left over from my dill-horseradish (cucumber) pickles. (I made these a couple of weeks ago, so don’t think I used rancid veggies or anything.)

They are an excellent addition to sandwiches, as recently documented in the aforementioned porn, and were a hit when I served them as an accoutrement to lamb tacos made with fried scraps of leftover lamb roast, jalapeno jack, iceberg lettuce, sour cream, and cilantro on warmed flour tortillas. Sadly, gentle reader, I did not capture a photo of these tacos, as they were devoured too quickly.

Spread leftovers love, it’s the Brooklyn way!

Tuesday, January 24, 2017

Slow-Cooker Pork Ramen, Ignorant American Style

Gentle reader, I do NOT love a rainy night. Not when it’s raining, like, buckets. (Although it is exciting when the storm drains on my street are clogged by litter and the street floods and I can legitimately say I live on waterfront property.)

But when life gives you rain, you make comfort food. So I perused a few slow-cooker pork ramen recipes online and then, as is my wont, ignored like 90% of their instructions and mashed up the rest according to my own whim.