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Tag: lime

Grilled Slaw Is A Thing

May 24, 2017 / / 0 Comments

 

 

Spring is here and the grill is out!!!  I was recently at my friends apartment that I spend a good amount of time at.  We BBQ a lot in the warm months of the year and are always trying new things on the grill.  Last weekend we grilled cabbage to make a grilled coleslaw.  It was tremendous!!!   But as most of you know I will through anything on the grill.  Grilled celery anyone?  Don’t knock it till you try it.   I’m sure there a lot’s of people who feel the same way I do about grilling everything and anything.  So I am sure you will have no problem with this warm version of slaw.  We used only red cabbage instead of the usual red and green.  I cut the red cabbage lengthwise, about 1/4 – 1/2 inch slices, with the core to keep the slices intact.  I left the carrots whole, peeled and cut the onion into rings.  When everything was done I did a rough chop of the veggies, giving them a rustic feel.  When grilling just use a small amount of olive oil on the cabbage.  This makes it so you won’t have to use a lot of mayo, which is usually essential in a good slaw.  We used a garlic mayo and minced capers for our dressing.  You could also leave out the capers, squeeze a lime and chop some cilantro with the garlic mayo for a different version.  Even add a little red pepper flakes for some heat.  Or whatever your heart desires.  I find grilling things opens my creative mind to different ways of preparing and eating food.  I hope this inspires you to explore and start grilling in different ways!!!

 

 

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Grill Slaw Is A Thing
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This is a great way to have a healthier side dish but keeping a bbq staple that everyone loves.
Ingredients
  • 1 Head red cabbage
  • 1 Onion - white, yellow or red
  • 2-3 Large carrots
  • 2-3 Tbsp of Garlic Mayo
  • A Handful of Capers
  • Olive oil
  • Salt and pepper to taste
Instructions
  1. Cut cabbage length wise and keep core intact about ¼-1/2 inch thick.
  2. Peel and slice onion into rings.
  3. Wash carrots thoroughly, and dry them.
  4. Lightly coat onions, carrots and cabbage with olive oil, salt and pepper.
  5. Carrots take a little while so start them first.
  6. Grill veggies till desired doneness.
  7. I usually only flip the onions and cabbage once during grilling.
  8. Gives them a nice grilled sear marks.
  9. While veggies are cooking mince the capers.
  10. When done, cut core out of cabbage and trough away.
  11. Then give a rough chop to all veggies.
  12. I still like to cut the carrots in strings but am not so precise with the chopping.
  13. Toss with mayo and capers.
  14. Salt and pepper to taste.
Notes
The grilling time is approximate. It all depends on your grill and how cooked you want the veggies.
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Chicken Pozole

November 11, 2016 / / 0 Comments

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Chicken Pozole
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Ingredients
  • 1 Chicken
  • ½ Red bell pepper chopped
  • 1 Onion chopped
  • 2 Carrots, search peeled and roasted
  • 2 Celery stalks, chopped
  • 1 Large can hominy
  • 1 Small tomato chopped or 10 cherry cut in half
  • 6-8 Cups chicken stock(use stock from boiling chicken)
  • 2 Garlic cloves, chopped
  • Cumin
  • Chili powder
  • Chipotle powder
  • 2 Bay leaves
  • Salt and pepper
  • Cilantro, chopped
  • Red onion
  • Lime wedges
Instructions
  1. Boil chicken in water, salt, pepper and bay leaf
  2. When chicken is done remove and let cool, save water
  3. When chicken is cool to touch shred and set meat aside
  4. Use chicken water as stock
  5. Add bay leaf, garlic and spices, salt and pepper to taste
  6. Add carrots, celery, onion, tomato and hominy.
  7. Bring to a simmer
  8. When vegetables soften add chicken
  9. Add red bell pepper
  10. Add more spices to taste.
  11. When chicken is brought to temperature of soup your soup is done.
  12. Garnish with cilantro, red onion and lime wedge.
Notes
Roasting carrots before hand will give it a smokey flavor. You can also sauté the onions and add carrots, celery and tomatoes before adding chicken broth and use butter or olive oil to sauté vegetables
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Pozole is total comfort food.  And with it being soup season,  the perfect hearty lunch or dinner.  So grab yourself some comfort and enjoy!

Chicken Pozole

It’s Getting Hot in Here

June 11, 2014 / / 0 Comments

It’s hot sauce mania here at The Lab.  We have been obsessed you could say.  It all started with Christmas and has spilled over.  Our latest sauces have been gobbled up by everyone and it seems there is not stopping us or them.  I can’t believe it started with just wanting to make something nice for Christmas that wouldn’t break my bank account.  We are really honing our skills, patient and what we want out of the sauces.  From mild and smokey, order to oh my god get me a bucket of water!  Our latest is a smoked red pepper hot sauce that has that sweetness of peppers and heat from some red Jalapeño’s.   It was inspired by a restaurant in LA that makes the most amazing yellow pepper dipping sauce.   One day I will crack that recipe!  Here is one of the new ones, enjoy!  Oh and don’t forget the homemade corn chips!!!

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Red Hot Red Pepper Sauce
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Recipe type: Sauces
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Ingredients
  • 6 red peppers
  • 2 garlic cloves
  • 1 red Jalapeño
  • ¼ white onion
  • Small handful of cilantro
Instructions
  1. Slice peppers in half lengthwise.
  2. Place on shallow pan in broiler, skin side up.
  3. Or line bottom of broiler with foil.
  4. Cook peppers til skin is black on most of the pepper.
  5. Check regularly so as not to burn peppers or housed down!
  6. When peppers are done place on plate to cool.
  7. In the meantime, Chop onion, garlic, jalapeño, cilantro and put in blender or food processor.
  8. Peel skin off peppers and put them with the rest of the ingredients.
  9. Blend till smooth
  10. Salt and pepper to taste.
  11. Serve warm or cold.
Notes
You can also roast peppers directly on stove tops open flame, but this is only for experienced cooks.
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Remodeling and The Bean Soup

February 23, 2014 / / 0 Comments

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Mixed Bean and Lentil Soup with Bacon
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Recipe type: Main dish
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Serves: 6-8
 
This is a very easy recipe that you can leave and get things done. Once you have done the prep all you have to do wait.
Ingredients
  • 1 lb of mixed beans and lentils
  • 2 Tbsp of butter
  • 1 Tbsp of olive oil
  • 6 cups of stock(your choice)
  • 4 pieces of bacon chopped
  • 1 onion
  • 1 red bell pepper
  • 4 celery ribs
  • 4 carrots
  • 1 bunch of flat leaf parsley
  • ½ box of frozen peas
  • 1 lime cut in half and separated
  • 2 bay leaves
  • 2 cloves of garlic chopped
  • dry herb mix- oregano, salve dill, medical chive, celery leaf, kale, parsley
  • (you can make your own mix)
  • Splash of red wine or beer or water
  • Salt and pepper to taste
Instructions
  1. Chop up bacon
  2. Chop up onion
  3. Cut celery into ½ inch pieces
  4. Peel and cut carrots into ½ inch rounds
  5. Cut red pepper into ½ in squares
  6. Rough chop parsley and set half to the side
  7. On med to high heat put oil and butter in large soup/stock pot
  8. Add onion and cook till they get soft
  9. Make a ring on the edge of the pot with onions
  10. Add bacon in the center and let cook for a couple minutes
  11. Stir onions and bacon together and cook till bacon starts to get crisp
  12. Add stock, beans and lentils and herb mix
  13. Bring to boil and lower flame to very low
  14. Let simmer for 4-5 hours with lid on
  15. Last hour add celery, carrots and bell peppers
  16. Add beer or wine or water if soup seems too thick
  17. (this is if the soup starts to get to dry)
  18. You want some broth
  19. The last 15 minutes add the peas and half the parsley
  20. Save the other half for garnish
  21. Salt and pepper to taste
Notes
The beans and lentils can be any combo you want. Also I say 6 hours but the soup can be ready between 4- 6 hours. It just depends on how you like your beans. Adjust times accordingly
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We started the remodel because Jason’s friend suggested it.  Not only suggested it, but had developed a plan.  Jason was all ears.  I heard about it second hand.  It sounded vague but promising.  So we headed to this warehouse in Greenpoint to get these colorful brackets that were the basis of this mini make over.  They were bright, but something about them and the ideas that were being talked about made sense.  We walked out with a bunch of them.  The plan was in motion. We stopped at a bar to discuss the rest of the plan as it existed at that time.  As things came together, salvaged wood shelving, the color scheme of the kitchen, things changed and evolved.  Next thing you know we are painting the ceiling terracotta/brick red and the inside of the pantry became canary yellow.

The apartment is in complete disarray.  So cooking is not easy, to say the least.  But the Lab must continue to experiment and make new food.  The latest is a mixed bean, lentil and bacon soup that could sit for hours as we continued to work on the shelving.  It’s a basic soup but with a few extras thrown in on purpose and also just for the fun of it.  We started with a bag of beans and lentils we found at our local Indian market.  You could easily replicate the of mix beans and lentils if you don’t have access to store like this.  From there it was what broth to use?  We chose a combo of beef and vegetable.  One, because it’s what we had available and two because given the chance I will always use broth over water.  For reasons that are obvious.  We also had an herb bag for soup that we found during our excavation of the pantry.  Also from the Indian store.  From there we added onion, bacon, celery, carrot and a red bell pepper. As the soup cooked and as I tasted it, it also changed. From seasoning, to consistency, to the acidity. I added half the juice and pulp of a lime.  I always have citrus around as it’s always good for such occasions.  It took the bite out the soup that I couldn’t help but wonder how it got there.  I thank my friend Regina for this trick.  She is a brilliant cook.

Four hours and a few layers of polyurethane later we were ready to eat.  The soup was amazing and though we aren’t nearly finished with the kitchen and the shelving, at least we finished another food journey that will be part of our cannon for years to come.  Now if we could just get the rest of the kitchen off the living room floor!

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