Tuesday, July 5, 2011

These things happened:

I bought extra-hot sriracha, the Asian hot sauce, and some Asian herbs in Little Cambodia, along with the new crop of rice.

It is pea season.

I bought a can of Spam, thinking, it's eaten in so many cuisines I enjoy - I should check it out.

So this happened:

Sriracha chicken, herbed rice, Spam

Sriracha chicken with herbed rice and Spam.

Spam: remove from can, cut into slices, cut slices into strips, and sear them. It's salty and soft, like softer than a cheap hot dog - but the searing gives it texture so that you have something to bite through to get to the softness.

Herbed rice: steamed rice mixed with fresh peas, a handful of chopped mint, a handful of chopped culantro, a little rice paddy herb, a few curry leaves.

Sriracha chicken: remove bone from chicken thighs but leave the skin on;

cut a red bell pepper and an onion in half and char them on a dry cast-iron pan over medium to medium-high heat - don't caramelize them, just get some char marks all over them;

roughly chop charred pepper, onion, and the cloves of one bulb of garlic and lay them in a baking dish. Drizzle with extra-hot sriracha and add a quarter cup of vinegar. Lay boned chicken thighs on top and bake at 375 for an hour, until skin is crispy.

Sauce: remove chicken thighs; blitz everything else with an immersion blender, Cuisinart, etc.

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