Did I just copy and paste the Wikipedia definition of a romantic comedy? Perhaps.
Is it an accurate presentation of what occurred on my plate. I think so.
Am I losing it? Absolutely.
Recipes #16, #17 and #18
Đồ Chua (pickled vegetables), Sriracha Aioli,
and Red Curry Lemongrass Sloppy Joes
Choice of Music: If a rainbow were a silky melody and wrapped in a gentle hug that could heal you, it would be the music of Raveena.
Check out her album, Lucid, wherever you stream music...
So I am tiptoeing away from pantry-item recipes, fully out of boredom now. Although! Jars full of delicious pickled vegetables make for excellent staples. You can put them on tacos, burgers, eggs, tikka masala, bean soup, make yourself a gibson or a weirdass vodka tonic. And I guess salads. Really, EVERYTHING. Also, look at the preeety colours!
Oh but how I love condiments that will valiantly ward against vampires. Throughout my life, I've been building my tolerance to spice and horror movies. Folding sriracha into homemade garlic mayo and watching The Addams Family is about where I'm at right now. While it's important to challenge oneself every now and again it's also nice to know exactly who you are. Y'know?
Sooo...I started out with this group of ingredients but then just ended up adding stuff on a whim. The ketchup and coconut milk weren't originally planned but seemed necessary for texture and sweetness. Also, I cut the lemongrass in large chunks because I wasn't entirely certain we are supposed to digest it and wanted to be able to fish it out later.
Here's the end result, (situated by some sort of pasta salad that was just okay). I have to admit, this was a lot of work for a sandwich but it is maybe one of my favorite things I've made this year. It has the spice and tang of a curry meatball banh mi with the impossibly beautiful mess of a sloppy Joe. I stupidly forgot to add cilantro and mint because I was too hungry. Seriously, Gavino?? The dumb herbs are still in my fridge. I'm so mad because my sandwich is over. But when you make it, I know you'll do the right thing.
stolen and adapted from hungryhuy.com
1/2 lb daikon radish peeled
1/2 lb carrots peeled
1 tbsp salt
1/2 cup hot water to dissolve 5 tablespoons sugar
1 cup water
4 tbsp distilled vinegar
Whatever spices - I used coriander seeds, mustard seed and whole black peppercorn
Peel daikon and radishes
Cut medium to small matchsticks
Sprinkle salt and toss well.
Soak for 15 minutes.
Rinse thoroughly and slightly squeeze to remove excess moisture.
Add to jars, filling almost to the top.
For Vinegar Solution - Dissolve sugar in hot water, then combine with remaining vinegar and water.
Add vinegar solution to jars to fully submerge daikon & carrots.
Screw on the lids, store at room temperature until pickled to your taste, checking every 12 or 24 hours.
Refrigerate when ready, for up to 3 weeks, or until too sour or veggies lose their crunch.
stolen and heavily adapted from epicurious.com
2 garlic cloves
1 large egg yolk
2 teaspoons fresh lime juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil
1 tablespoon sriracha
Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lime juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
Whisk in garlic paste, sriracha and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.
stolen and heavily adapted from chowhound.com
3 tablespoons extra-virgin olive oil
1 cup minced shallot
2 garlic cloves, minced
4 tablespoons ginger, minced
1 large stalk lemongrass (rough dice just the white parts of the lemongrass, usualy bottom white 1/3 of stalk)
2 to 3 tablespoons red curry paste
1 pound ground beef
About 1/4 teaspoon kosher salt
1/3 cup ketchup
2 tablespoons siracha
1/2 cup canned coconut milk
2 to 3 teaspoons brown sugar or honey
1/2 cup doa chua
1/4 cup cucumbers sliced
1 tablespoon plus 2 teaspoons fresh lime juice
1 baguette (I used a roasted garlic one), cut into 4 equal pieces, split, and lightly toasted
Heat 1 tablespoon oil in a large frying pan over medium heat. Add shallot, lemongrass, ginger and garlic and cook, stirring, until shallot begins to soften, about 3 minutes. Stir in red curry paste and cook, stirring, 45 seconds. Add the ketchup and siracha. Add beef and salt, breaking beef into small pieces with a wooden spoon. Cook, stirring occasionally, until beef is just cooked through, about 5 minutes.
Add coconut milk and sugar, reduce heat to medium-low, and cook until most of liquid is absorbed, about 8 minutes, stirring occasionally. Add remaining 2 teaspoons of lime juice.
Fill toasted buns with beef, dividing evenly. Toss carrots, cucumbers, jicama sticks, and cilantro with remaining 1 tablespoon each oil and lime juice and a pinch of salt.
Onto your baguette spread aioli and build your sandwich as you please.