spicy – Page 4 of 4 – Lady and Pups

In All recipes, Meat, Vegatables

Do Right By Stuffed Peppers

If you’ve had Spanish stuffed pepper or Mediterranean stuffed pepper or God-forbid-American stuffed pepper or whatever-other-western-culture-style who together shares the innate calling to fill a vegetable with a hollow center, and you think – stuffed pepper is the champion (wait for it…) of the good-in-theory-but-COMPLETELY-FORGETTABLE-in-reality category – I’m totally with you. In all the culinary-ideas out there that the world all seems to agree on and share, the west unmistakably dominates on a few things…I’ll give’em that. They do better with a-lot-of-things-fermented like cheese, bread, cured meats and basically all-things-alcoholic. Great. I won’t argue with that.

But leave stuffed peppers alone.

10.20.2012

In All recipes, Noodle/Pasta/Rice, Seafood

Curry Laksa

(简体)（繁體)

If you haven’t heard of “Nyonya”, chances are you have eaten it instead. Yeah. It may not have been as justly popularized as Thai or Vietnamese, but its low-key awesomeness is in every Southeast Asian restaurant. The word itself means the union between Chinese and Malays, and the fushion cuisine thus born which is PURE MAGIC. So then… why am I struggling to finish this post after writing then tearing (…symbolically) and rewriting again? Because I JUST can’t escape the thought that people would come, and see, and “huh??” and just FADE OUT. And I’m exhausting all my aren’t-really-there writing skills in an attempt to make this sound like a Rachel Ray’s which has let me to a desperate conclusion to say that… it isn’t. Yes, it is complicated and consists of a blinding array of exotic ingredients. And chances are if you weren’t those who have true affection for a bowl of spicy noodles, I’ve lost you somewhere along the second sentence. BUT if you are those like me, it would be worth the while.

08.30.2012

In All recipes, Vegatables

Confit on Fire

*UPDATES IN INGREDIENTS.

But the world wants this. A Chili Pepper Confit.

This is not a chili paste, or a chili oil, or a hot sauce. Difference? All of the above are wingmen who deliver heat to the main attractions and are otherwise just condiments on their own. They are the Keanu Reeves. This is Al Pacino. Pepper confit is fresh peppers slowly stewed in fat until they lose all their moisture and concentrate down to a pungent, fragrant, fiery explosion on the senses. It may not look much, I know, but neighbors would know that this is stewing on my stove and attempt to eat a bowl of rice with it.

04.18.2012

In All recipes, Meat

Nice Rack

There are many who shy away from lambs, including a number of my personal friends. So I’m not going to say anything rude here, only … what the hell is wrong with you? Lamb is one of the most flavorful meat! In some cases even tops beef! Its unique flavor and aroma (is someone gagging right now..?) has no equal. Yes, I’m talking about the “gamey-ness”. What “gamey-ness”? How come beef isn’t tagged with any condescending adjective, but only nice words like “beefy” and “meaty”, whereas lamb is stuck with “gamey” and “lamby”….. Because of it, some restaurants would go the distance, like 12 extra steps to remove the unique flavor of lamb or goats. What is this? Tastes like beef. If I wanted beef I would’ve ordered beef…. Now where’s my lamb?

04.12.2012

spicy Tag

Do Right By Stuffed Peppers

Curry Laksa

Confit on Fire

Nice Rack

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