Hola, mi amigos. My apologies for the lateness of today’s recipe but I had no idea what to make, until last weekend came around. Then the warm weather rolled in and suddenly, I had the perfect fit. An idea that’ve been holding onto since the end of last year’s growing season.
This is gazpacho. A traditional spanish dish that’s most easily described as “raw tomato soup”.
Yet that doesn’t really sell its uniqueness, its depth of flavour or the freshness which makes it a perfect home for the habanadas that I’ve been saving, in my freezer.
Because yes, they do taste almost exactly like habaneros but they still have something special to them, besides their lack of heat. A refreshing wetness, reminiscent of watermelon or the juiciest of cucumbers.
Hey folks, it’s recipe time again but, this month, I’m doing something that I haven’t done in a while – Reviewing someone else’s recipe.
You see, as I mentioned at the beginning of the year, I’ve had plans for ramen for quite a while. Yet my dreams of fiery tonkotsu were scuppered at the very start.
As it turns out, that milky-looking pork bone broth comes not just from making your own stock but from boiling the hell out of it for hours and hours on end. From getting every single ounce of fat and flavour out of the meat, which neither you, nor I, are likely to have the time for.
So I was all set to move on and make something else. Until I saw this:
A dark bowl of coffee curry ramen made by Pixel Tea, as part of his “Gourmet Smash Ultimate” series of Super Smash Bros. inspired dishes.
It caught my attention with its theming – Derived from the favourite food and drink pairing of Persona 5’s protagonist – but also provided a fresh spin on japanese noodle stew and just enough spice that I could make it a feature.
In fact, Pixel’s overview alone was enough to sell me on this one. But the fact that his dish makes use of a custom spice blend, rather than a custom stock, is nothing short of a godsend.
It doesn’t make this a quick meal but it still cuts down the cooking time considerably. From most of a day to around two hours, all prep included.
So let’s see how it works out, shall we?
Happy tuesday again, everyone! Today, I’d like to show you another import sauce, brought into the country by my good friend Russell, of Grim Reaper Foods.
We talked about his import business, some time ago, back when I had a look at Crazy B🔥stard’s range. He grabs some great german sauces but this one’s different. It’s dutch.
El Jefe, based in amsterdam, are a mexican-themed brand with the usual three colours – Mild green, medium red and hot orange. Yet, unlike most actual mexican brands, the pepper in their orange “Volcán” isn’t habanero. It’s a close relative known as the “suriname yellow”.
Or, more colloquially, the “madame jeanette” – In reference to one of brazil’s most infamous hotties.
The official rating of this pepper puts it at around the same heat as an average hab but its flavour and the way in which it hits are said to be quite different. I look forward to trying it. Continue reading