Nothing wrong at all with that, Rich. Some good pickled onions are a true thing of beauty! And probably last an age (except, you know, the fact that you’ll probably devour them all because they’re so damn tasty. . . ), to boot.
Speaking of pickled veggies, that’s one of the recipes I prepared over the last two days in order to make tasty-licious Vietnamese-style Banh Mi sandwiches.
All told, hand-pickled matchsticks of carrot and daikon radish; sliced cucumber; sliced jalapenos; cilantro; a tasty, marinated 5-Spice pork loin; some fancy pate from the nice grocery store nearby; and some Kewpie Japanese mayo mixed with Sriracha and a little soy sauce were combined on a toasted sub roll (no true Vietnamese baguettes near me!).
Meanwhile, I went ahead and tossed together some Jasmine rice and some sauteed, caramelized pineapples (with garlic, ginger, peppers, soy, and lime glazing them) and the gf and I tucked in! I think it turned out pretty well, all in all :)
That really looks like a great recipe, Jon. I can’t wait to try it. I may adapt with some veggie breakfast sausage, however, since I think my girlfriend will love this (and she’s a vegetarian).
Thank you so much for sharing this!
-xtien
That really looks like a great recipe, Jon. I can’t wait to try it. I may adapt with some veggie breakfast sausage, however, since I think my girlfriend will love this (and she’s a vegetarian).
Thank you so much for sharing this!
-xtien
JonRowe
3124
Yeah, it is really simple to make, and basically you can sub out any “omelette” ingredients to ones you prefer. If I wasn’t making this to share with my girlfriend, you can bet your ass there would be mushrooms.
Tman
3125
I love Banh Mi’s ever since my trip to Vietnam last year. We sampled them in every city we went to. Getting a good Baguette is really the key. I’m lucky I have a few Vietnamese grocery stores nearby and I’ve got two of them that have a decent baguette. By and large the stuff you get from grocery stores just doesn’t have that crunch that I crave.
I’ll have to try pork loin. I’ve try pork belly, but I’m finding it inconsistent. You got the 5-spice right, what a great spice mixture!
Yeah. The pork’s more or less lifted straight from FoodWishes and isn’t an ultra-traditional Vietnamese prep, but it is really versatile and works in a bunch of different dishes. I made about 3lbs of it and will be using it with the sandwiches and rice (as pictured) and also for making bun noodle bowls tonight.
Basically just a marinade of seasoned rice wine vinegar, fish sauce (I used 3 Crabs brand–way better than the “LUCKY” I bought last year for Thai food), salt, pepper, garlic, ginger, and 5-Spice Powder. Woulda grabbed some lemongrass, but it was sold out :(. Anyway, slice a big pork loin roast in half lengthwise, lightly criss-cross cut (you can see some of the “lines” where the marinade got down into the cuts) and soak in the marinade 30m-4h, then pan-fry in oil till crisp and cooked through.
I’ll probably do a more traditional “BBQ”-esque prep sometime in the future, but that pork recipe was great for being able to turn into a bunch of different meals for the week.
Looks amazing, did you have any Maggi sauce? I’ve been looking around for that stuff for a while but I can’t find it. I need to do a harder look for it at my Asian grocer, but I’ve definitely come up short at regular grocery stores.
Yeah, my Asian grocer did have it, but I’d already gone a little over budget (particularly springing for the nice mayo, fish sauce, and paté), so I didn’t wind up buying it. Next time for sure :-D
Timex
3129
Do you mean this?
Amazon is the place for hard to find food stuff. They have basically everything.
Yeah, I’ll eventually buy it there, but not until I’ve gone through the Asian grocer. :)
Edit: As for having everything, I bought a good miso paste off of Amazon not too long ago. It starts being weird how many things they have. Unfortunately they are usually overpriced compared to local for grocery items like that.
Yeah, Amazon pricing for groceries is still a little too crazy to be worth it most of the time. Convenient to have everything in the universe, but you definitely pay for it.
P.S., Jon Rowe – Strongly considering making something like that casserole this weekend. Don’t think the gf would like it if I put anything interesting in it at all, but then again, I’ve been needing something to eat on for breakfast before week. Does it keep/reheat well?
Timex
3132
Yeah, you do pay a premium, so I definitely wouldn’t buy like ALL my groceries there even if I did live in a region where they actually do that… But for specific things that I can’t get out here in the sticks in the middle of Pennsylvania? It’s a godsend.
JonRowe
3133
Haven’t tried re-heating it, but cooked eggs usually don’t keep well. I have kept the leftover piece or two in the fridge, but that usually gets eaten for a late lunch.
I guess, if a quiche re-heats well, this probably would too, it is pretty similar, but I haven’t tried it myself, so I can’t recommend it.
Good point, yeah. Hmm. Perhaps I’ll save it for my next Waffles and Board Games party with friends!
My wife freezes quiches all the time for quick snacks and dinners I’m pretty sure. I’ll ask her next time I get a chance. We’re fans of the snack-sized quiches in the freezer section of big box stores too.
RichVR
3136
You constantly amaze me, Armando. Is there… is there ice cream too?
. . . I hadn’t realized the severe lack of ice cream at these parties until just now.
Nah, we mostly just pool groceries and gather at a friend’s place (the one with the biggest L-shaped couch and slow-slung table combo + projector for streaming Starcraft while we play). I bring my Cuisinart Griddler with waffle plates (makes 4 small square waffles at a time!) and throw together some good buttermilk waffles. Usually bring toppings like white and milk chocolate chips, pecans or walnuts, dried cranberries, maybe frozen blueberries. Other folks bring copious amounts of eggs, cheese, bacon, and/or sausage, and we just sorta go HAM. Then (stupidly) try to play 5-8 person games of Eclipse until we realize the folly of our actions and give up in favor of Bang! or Red Dragon Inn. . .
Soupification report!
It wasn’t quite as good as I hoped, but it was better than I thought it might be. It could have been even better, but I made a few unforced errors: I didn’t put in any mushrooms, although we had them, and I forgot we’d run out of limes, although the grocery store on my way home has them.
Start with the sauce recipe I posted earlier, except with the following quantities:
3 cloves garlic
2 tbsp red curry powder
2.5 tbsp curry paste
1tsp cumin
6-8 green onions
2 red peppers, or one of the elongated kind
26 oz (two cans) coconut milk
1.5 cans water
2 tbsp soy sauce
Do the sauce/soup in the bottom of a stock pot. Sautee the chicken in sesame oil with basil.
Flavor’s pretty good—the curry powder gives it a little heat, and the curry paste fills in for the lemongrass and galangal I’m not able to easily obtain around here. With the amount of coconut milk in it, it’s pretty filling, although it really cries out for the cilantro in this form—needs the lime juice.
Next time I make it, I’ll remember the limes and throw in some mushrooms for a little more texture.
Fishbreath, that looks pretty damned good. I sorta would like a bowl now. I’m sure Raleigh’s not too far from wherever you are, right? :-D
But seriously, a good Thai soup is a glorious thing to have.
Went ahead and moved into the third phase of my 5-Spice Pork Loin tonight and made Vietnamese Bun Noodle Bowls. The same sliced pork and pickled carrots + daikon, plus the sliced jalapenos, chopped cilantro, and sliced cucumbers from the sandwiches. Added in some fried slices of shallot, roasted, crushed peanuts, nuoc cham (a tangy-sweet-spicy-salty sauce made from fish sauce, lime juice, sugar, garlic, and chilies), and chopped mint + green onions. Plus, of course, the round rice stick noodles, or bun.
My gf’s turned out prettier than mine (black bowl), but she didn’t want all the veggies in hers, and requested plain carrots instead of pickled. After we finished, she admitted the pickled ones she’d had at the local Vietnamese place we had a Groupon for two months back were better than the raw :P
:D
Shrimp sauteed in olive oil, then garlic, red pepper flakes for a minute or two. Then some white wine and fresh lemon juice. Reduce for a few minutes. Add the shrimp back in for another minute or two, then toss in some angel hair pasta along with a handful of chopped parsley and some zest from the lemon. OH MAN. SO GOOD.
