Despite appearances, I’m not actually of Eastern European heritage. But that doesn’t mean I don’t enjoy the hearty and delicious food of the old county. Case in point: beet soup (aka borscht). The first time I remember eating borscht was all the way back in 1986 during the last years of the Cold War…
For the full account of my borscht experience and the full recipe and making of video please click the photo below.
Easy, delicious and nutritious.
Pork chops + soy sauce, sugar and a few other ingredients = delicious. Right? Well for this Asian brother that’s a no brainer. But what if the equation was tilapia + peanut butter and a bunch of other stuff? Would the sum of those parts still be delicious? Well, click on the photos below for the answer as well as videos and recipes for both dishes. Here’s a hint: Um…. yes.
Nature's Candy
peanut stew? yes.
Alright, here’s a little bonus video for the four or five people who actually looked at the last pork butt post. As you’ll recall, I served it with a red cabbage cole slaw. Well, dear reader, here’s the recipe and the instructional video. Now I must be honest. This cole slaw recipe has a couple of key inspirations: 1) the pickled cabbage served on top of Salvadoran pupusas; 2) the cole slaw at Bake Sale Betty’s in Oakland that comes on top of their ridiculous fried chicken sandwiches – and by ridiculous I mean fucking good. The cole slaw is really simple to make and because of the freshness of the cabbage and acidity of the dressing it is a nice counterbalance to grilled or fried meats. It’s also good on tacos and pupusas or anything else you want to eat. Without further ado, here’s the cole slaw recipe and the video. Enjoy.
Recipe
1 head of cabbage (red of regular)
1 medium to large jalapeño pepper
2-3 tablespoons of olive oil
1-2 tablespoons of vinegar (or to taste)
1/2 teaspoon of sea salt (or to taste)
1/4 teaspoon of black pepper (or to taste)
1/4- 1/2 teaspoon of oregano
