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February 10, 2019
We've got a snowstorm coming and I'm super excited to spend it IN MY KITCHEN! Here's my latest favorite recipe, Brussel sprout tacos!
INGREDIENTS
Salty-Sour Vinaigrette
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3 Tbsp. fish sauce
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1 cup unseasoned rice vinegar
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¼ cup sliced scallions
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1 ½" piece ginger, peeled, finely grated
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Kosher salt
Tacos
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2 Tbsp. Aleppo-style pepper or 1 Tbsp. crushed red pepper flakes
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¾ cup unsalted, roasted peanuts plus ¼ cup crushed
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Kosher salt
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1 lb. brussels sprouts, preferably small ones, trimmed, divided
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1 cup vegetable oil
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8 6" corn tortillas
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¼ cup finely chopped white onion
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Sliced avocado, sliced serrano chiles, cilantro leaves with tender stems, flaky sea salt, and lime wedges (for serving)
RECIPE PREPARATION
Salty-Sour Vinaigrette
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Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt.
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Do Ahead: Vinaigrette can be made 1 week ahead. Cover and chill.
Tacos
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Purée red pepper and ¾ cup whole peanuts in a food processor until a smooth butter forms, about 2 minutes. Season with kosher salt and scrape into a small bowl.
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Very thinly slice one-fourth of brussels sprouts; transfer to a medium bowl. Cut remaining brussels sprouts in half. Heat oil in a medium skillet over medium-high. Shallow-fry halved brussels sprouts in batches, being careful not to overcrowd the pan, until browned and crisp, about 5 minutes per batch. Transfer to paper towels to drain, then add to sliced brussels sprouts. Drizzle with ¼ cup Salty-Sour Vinaigrette and toss to coat; season with kosher salt.
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To serve, heat a medium skillet over medium-high. Working one at a time, cook tortillas just until warmed through; transfer to plates. Spread tortillas with some spicy peanut butter; spoon brussels sprouts over. Top with onion, avocado, chiles, cilantro, and ¼ cup crushed peanuts; sprinkle with sea salt. Serve with lime wedges.
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A Community of the Spirit
There is a community of the spirit.
Join it, and feel the delight
of walking in the noisy street
and being the noise.
Drink all your passion,
and be a disgrace.
Close both eyes
to see with the other eye.
Open your hands,
if you want to be held.
Sit down in the circle.
Quit acting like a wolf, and feel
the shepherd's love filling you.
At night, your beloved wanders.
Don't accept consolations.
Close your mouth against food.
Taste the lover's mouth in yours.
You moan, "She left me." "He left me."
Twenty more will come.
Be empty of worrying.
Think of who created thought!
Why do you stay in prison
when the door is so wide open?
Move outside the tangle of fear-thinking.
Live in silence.
Flow down and down in always
widening rings of being.
~ Rumi
And here's a favorite recipe of mine these days! Tangy Thai Coconut Soup
Ingredients
- 4 cups chicken broth
- 1 stalk lemongrass, cut into 1-inch pieces and crushed
- 4 fresh kaffir lime leaves, torn in 1/2
- 1 (3 inch) piece fresh ginger, thinly sliced
- 1 lb boneless skinless chicken, cut into thin strips
- 1 (8 oz) can straw mushrooms, drained and rinsed
- 4 small green Thai chiles, sliced very thin
- 4 tablespoons fish sauce
- 2 tablespoons sugar
- 1 (13 oz) can coconut milk
- 1/4 cup lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped
Preparation
In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.