recipe

Pea Guacamole Recipe

by Anne Maxfield on June 5, 2017

Yes, you’re right. Pea guacamole?

I succumbed.

But there’s a reason. A story.

I needed something to take to a Mexican themed party.

The hostess and I have had an ongoing thing about peas.

She’s pro-, I consider them generally superfluous.

She also has a great sense of humor.

This is a tweaked version of the NY Times piece that caused quite a furor last year.

Pea Guacamole

  • ½ pound frozen peas, thawed (about 1 cup)
  • 2 small jalapenos
  • 2 tablespoons cilantro leaves, chopped (or more for taste)
  • Salt
  • 3 small very ripe avocados, peeled, seeded and chopped
  • 2 scallions, whites only, sliced very thin
  • Zest of 1 lime
  • Juice of 1 lime (or more for taste)

In a microwave-safe bowl, cook the peas with about 1 tablespoon of water for about 2 minutes, until they are just tender. Drain peas and rinse with cold water to stop cooking. Reserve a small handful for garnish.

Halve, seed and de-vein the jalapenos. Cut into small chunks.

In a blender or food processor, chop the jalapenos. Add the peas, cilantro and ½ teaspoon salt. Process until the peas are almost smooth, but still have a little texture.

In a medium bowl, mash the avocados. Add the scallions, lime zest, juice, ½ teaspoon salt and the pea mixture. Mix well. Taste and add additional cilantro, salt and lime juice as needed. Serve with tortilla chips and enjoy!

My verdict: Everyone at the party thought it was great (and finished it off)! I thought it was pretty good, but a little sweet because of the peas.

Would I make it again? No, too much work and too many dirty dishes.

The original recipe called for roasting one of the jalapenos and peeling it. I tossed one on the grill (only because the grill was going) and charred it, but didn’t peel it. If you wanted to toss one or more in a small skillet, you could do that, but I don’t think it’s going to matter in the end result.

The Times also had you shucking fresh peas, a cute idea if you’re making peas for dinner for two, but a huge time suck if you’re making guacamole for a crowd.

When I make guacamole, it’s seven ingredients, a knife and a bowl.

10 minutes, no grill, no Cuisinart, no microplane (zester).

Would or have you made guacamole with peas?

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Roasted Artichokes

by Anne Maxfield on April 27, 2017

Accidental Locavore Prepped ArtichokesArtichokes are one of my favorite vegetables!

I could eat them all the time and in any preparation.

When I saw this recipe in Saveur for roasted artichokes, it seemed like an easy way to fix them—just roast them for a while and enjoy.

This serves 3:

Roasted artichokes

  • ¾ cup olive oil
  • ¾ cup dry white wine
  • 2 tablespoons dried oregano
  • 2–3 teaspoons crushed red chile flakes
  • 6 cloves garlic, finely chopped
  • 3 globe artichokes
  • Salt and pepper, to taste

Accidental Locavore Artichokes Ready to RoastHeat oven to 500°.

In a medium bowl, whisk together oil, wine, oregano, chile flakes, garlic, and salt and pepper; set aside.

Cut 1″ off the top of each artichoke and gently pull leaves apart to open artichokes. Place them, standing up on their bases, in a small roasting pan or dish large enough to hold them in one layer.

Pour oil mixture over each artichoke, making sure it reaches in between all leaves. Cover with aluminum foil, and bake for 45 minutes.

Uncover, and bake, basting often with juices, until browned and tender, about 30 minutes more. Let cool for 10 minutes. Serve warm with pan juices and enjoy!

Accidental Locavore Roasted ArtichokesMy verdict: Sadly, not a winner.

I’m not sure if it was the artichokes or the recipe but they were tough. I used a 450° oven as I was roasting a chicken and didn’t think it would be a huge difference, but after 90 minutes, they were pretty leathery. I wrapped them and tossed them in the microwave to steam them for about 5 minutes and it made them edible.

There was too much taste from the red chile flakes and not enough from anything else so we used some stray hollandaise sauce to liven things up.

Here’s where I think things might have been improved: pre-steaming the artichokes in the microwave for 5 minutes and them roasting them as above.
Or, pre-steaming them, dousing them with the sauce (minus a few red chile flakes and maybe plus some lemon) wrapping them up in foil and tossing them directly in the fire of a charcoal grill.

Have you ever made artichokes this way? How did they turn out for you?

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Short Ribs With Thai Chili Sauce

by Anne Maxfield on April 20, 2017

I wanted to take my Insta-Pot through some of its paces and short ribs seemed like the way to go.

This time, I was looking for something different than my usual short ribs with bacon and Guinness.

I had my Thai Chili Sauce from booYah and some ribs, so went to work.

This feeds about 4:

Short Ribs With Thai Chili Sauce

  • 1 tablespoon vegetable oil
  • 3 pounds small bone-in beef short ribs
  • 1 medium yellow onion, chopped
  • 3 small fresh hot red chiles, such as Thai bird, stemmed and halved lengthwise
  • 2 medium cloves garlic, quartered
  • 1 3” piece of fresh ginger, peeled and thinly sliced
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 Thai chili sauce
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon white wine vinegar
  • Salt and freshly ground black pepper

Heat the oil in a 5- to 6-quart stovetop-safe slow cooker insert (or in a 12-inch skillet) over medium heat. Add half of the short ribs and brown really well about 2 minutes per side. Transfer to a bowl and repeat with the remaining short ribs.

Add the onion and cook, stirring often, until soft, about 3 minutes. Add the chiles, garlic, ginger, allspice, and nutmeg. Stir until fragrant, about 1 minute. Stir in the Thai chili sauce.

Fit the insert into the slow cooker, or if using a skillet put its contents into the slow cooker.

Stir in the broth and soy sauce. Nestle the short ribs into the sauce, pouring in any juice from the bowl.

Cover and cook until very tender, 5 to 6 hours on high or 9 hours on low.

Serve and enjoy!

My verdict: This recipe is for a regular slow-cooker. If you use an Insta-Pot, check the directions for searing and slow cooking.

These were really good! The Insta-pot made searing the short ribs easy and there was no grease-spattered stove to clean up. We had them with some jasmine rice and broccoli. While, I’m not sure they’ll replace the beer-braised ribs, it’s good to switch things up now and then.

I used the booYah Thai sauce and then remembered how easy it was to make your own. Either would be great. The chili sauce is also great tossed into some sautéed shrimp (with or without some asparagus).

What would you use it on?

 

 

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Cambodian Pineapple Salad

by Anne Maxfield on April 13, 2017

Accidental Locavore Pineapple Salad IngredientsWho knew I’d fall in love with a pineapple salad?

Last week I conned my bestie into taking a Cambodian cooking class with me at Brooklyn Kitchen.

The Accidental Locavore did it mostly because I had no clue what Cambodian cooking was all about.

Had never eaten it.

Or cooked it.

It’s like its neighbors Vietnam, Thai, Laos, and uses the five tastes that are essential to that part of the world – sweet, bitter, sour, salty and umami.

One of our favorite dishes was this pineapple salad. It makes a big bowl of salad, depending on the size of your pineapple.

Cambodian Pineapple Salad

Salad:

  • 1 medium pineapple, peeled, cored and cut into 1” chunks
  • 1 carrot, julienned
  • 1 cucumber, peeled and julienned
  • ¼ cup mint leaves, sliced thin
  • ½ bunch of cilantro, roughly chopped (include stems)
  • ¼ cup roasted peanuts, roughly chopped
  • 2 scallions, sliced thin

Dressing:

  • 2 tablespoons fish sauce
  • Zest and juice of 1 lime and 1 lemon
  • 1 ½ tablespoons sugar
  • 1 clove garlic, finely chopped
  • 1 Thai or serrano chile, thinly sliced
  • 1/2” piece of ginger, peeled and grated
  • ¼ cup grapeseed oil
  • 1 teaspoon sambal sauce (or Sriracha)

Place all the salad ingredients in a large bowl.

To make the dressing, put all the ingredients in a small container with a (tight) lid. Shake to combine. Taste and adjust the lemon, fish sauce and chile to taste.

Pour over the salad, toss, serve and enjoy!

My verdict:

I guess it’s time to change (or open my mind) about sweet ingredients with savory ones. This pineapple salad is a perfect example. It’s not something I would normally make, but it was my favorite dish of the class! The dressing would be good on all kinds of things, like chicken, fish or shrimp.

As a matter of fact, everyone at my table thought the whole thing would make a wonderful ceviche!

You can add or remove almost any ingredient. I’d add basil, especially Thai Holy Basil if I came across some. The salad we had in class had red and green peppers, I’m not a huge fan, so left them out of my version. Mango could easily replace the pineapple–you get the idea. Have fun!

I made it and brought it to a Slow Food Hudson Valley meeting and everyone loved it, guess this is a keeper.

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