Just throwing up a quick crock pot curry recipe:
- 1 can coconut milk (15 oz)
- 1 can tomato sauce (15 oz)
- 1/2 can yellow curry paste (3 oz? Should be tiny)
- 1/2 can chicken or vegetable broth (15 oz)
- 1 can chickpeas
- 1 lb chicken thighs or breasts
- 2 sweet potatoes or regular potatoes, or in this case, Korean yams
- 1 onion
- Fresh green beans, to taste
- Turmeric, to taste
- Cumin, to taste
- 1 cup water or more, to taste (if you want more sauce or the original is too concentrated)
Put it all in a crock pot for 6-8 hours. Enjoy those turmuerician health benefits.
Here’s a question with an answer I didn’t expect:
What was Irish food like for the 1500 years between St. Patrick and potatoes?
The short answer is: milky.
Turns out potatoes didn’t make it to Ireland until the 1600’s when they showed up from Peru. That means bog butter was a thing, and you probably had it with oatcakes and curds.
My gravelly backyard in D.C. is no place for grazing, so I went with the classic St. Paddy’s day feast this year: corned beef and cabbage with a healthy dose of potatoes and carrots. I got one thing right though – whip up some horseradish with heavy cream, and you’ll have a delicious (and mildly traditional?) milky topping that unintentionally pays homage to Ireland’s dairy-driven past.
If only I could get bog butter at Safeway
Unfortunately, the phrase “meat and potatoes” typically evokes the bland and uninspired. This Grimm Mission: jazz up some taters with wasabi and cilantro so when your guests get a hold of ’em, they’ll forever associate “meat and potatoes” with a feeling like this:
Steak and Cilantro Mashed Potatoes
Bring redskin potatoes to a boil, cover and simmer for about 15 minutes. Smash them with cilantro paste and a little cream, and grill up some steaks. Highly recommended: Lizano Salsa for the steaks, which mixes well with the mashed potatoes. Also pictured: fruity spring salad with grapes, avocado, and craisins.
Not my Irish forefathers’ meat and potatoes
Salmon and Wasabi Mashed Potatoes
This Lady Grimm submission switches up the meat and seasoning, starting with wasabi powder (or paste) mixed in with butter and cream in the mashed potatoes, then topping them with veggies stir fried in sesame oil, honey, and soy sauce and finishing everything off with baked salmon. A most un-meat-and-potatoes meat and potatoes:
Attention-seeking meat and potatoes
It’s Halloween time and the Boo Brothers are out in full effect:
Once you’re done carving pumpkins and visiting orchards, don’t overlook the leftovers. Bake pumpkin seeds and apples in a tray sprinkled with cinnamon and a bit of salt, and then add powdered sugar.
With and without apples
Not pictured: a separate batch loaded with cayenne pepper for a spicy fall kick. Lady Grimms for the win!
Recently I was cranking out a dirt cake for a friend’s birthday, original Montefalco style, and picking up the requisite ingredients: Cool Whip, cream cheese, and instant vanilla pudding. This prompted some reflection on the proper pronunciation of Cool Whip.
During the pilgrimage to the Safeway pudding aisle I decided I wasn’t about to make instant vanilla without a refrigerated Jell-O swirl pack. What came later was divine intervention: chocolate stout plus chocolatey pudding snack. Or, Lunchables: Happy Hour Edition.
Highly recommended. Maybe a nice Porter would do well too.
As for a proper dirt cake? Not quite sure. It’s vanilla based, sugary as can get, and in this case I found it best served in a bucket.
When possible, serve food with plastic spade
….I’m thinking Dirt Cake + White Russian? Definitely would have at least one taker.
I don’t have a great story to tell here, guys. There’s no nostalgic reminiscence of the mole grandma used to make, because grandma never used to make mole. So I don’t really know where this mole challenge came from to be honest. Maybe because #2 lives in a place where he actually can forage for the seeds necessary for a good mole. Maybe because #4 can now allocate to cooking the time he spent in grad school thinking about Detroit playgrounds and “the performative capacity [of color] to alter the spatial performance of the land and its surrounding context.” Maybe because you guys figure I learned a thing or two about making mole in Oaxaca?
Well, I didn’t. I just ate lots of it. Which is why I pretty much picked up on the first mole recipe I came across and went for it. We call that Classic Conservative Hearschbees ‘round these parts. In other words, I think I made just about the squarest mole poblano you could make – the only way this mole could get more square is if it had a degree in actuarial science and came with a side of pleated khakis.
But I did go over all of your helmets and add one garnish I’m offering up for creative points:
I dare give you the raspberry!
I’m having trouble with the radar sir.
Conservative or not this stuff was fairly breezy to make, with a smoky complexity and nutty richness that played nice with browned chicken over a couple of savory hours in a crockpot. Without further ado I submit Only One Man’s Mole Poblano to Grimm Challenge #1!