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
Assuming you had a couple hours to read our last post “Challenge This Mole” you will be relieved at the brevity of this post. No time to be witty here, we are starving and about to go make another tasty delicious feast or TDF as my friends like to call it. This will be our 8th post. Weak sauce, unlike our mole.
By the way, we are super proud of this one – it was one of the best tasting dinners we’ve ever made. 🙂 best served with a glass of bourbon on the rocks! Really brings out the complexity of the mole over the pizza
Mole Negro-Smoked Gouda-Chorizo-Roasted Red Pepper – Grilled Pizza (open to suggestions for a new name)
- Mole sauce from previous post
- Smoked Gouda cheese – shredded
- Fresh Mozzarella
- Thinly sliced red pepper
- spicy chorizo sausage – pulled from its casings
- pizza crust – homeade or whole foods dough (which we used)
- Semolina flour
- Heat up mole sauce and simmer on low
- Prepare charcoal grill
- Prepare the dough into Pizza rounds and apply semolina flour for crust and carefully grill one side. Removed and bring back inside.
- Take uncooked chorizo and cook on medium heat until nicely browned and in small pieces
- Build pizza mole sauce smeared first on grilled side. Then add sliced red pepper, cooked chorizo, shredded gouda, and mozzarella throughout.
- Put pizza back on grill – cover and let cook to let cheese melt divinely over the top and to let the pepper slightly brown.
- It doesn’t take long so watch carefully otherwise dough will burn!
- Take off the grill slice it up and enjoy
mole negro de Oaxaca proved to be quite the challenge for #4 and #4.5. We saw #3’s mole post and, we admit, were intimidated. Also intimidating were the sheer number of ingredients needed to do this recipe justice. But after trips to three different grocery stores, a whole lot of googling, and 6 hours in our cave-like micro-kitchen, we came up with Duck-Fat Mole Negro tacos and pizza to follow. We made enough mole for a small village in Oaxaca so had to come up with something good to finish off this rather unappetizing looking sauce (condiment apparently in Mexico). The sauce is incredibly complex and we must say, unbelievable. The pizza was AAAAAMAZING. Surprisingly better than the Duck tacos. Anyway, without further-ado Nearsch I hope you don’t mind that we did see you playing with your dolls again and decided to go over your helmet!
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!
I wanted to ring in New Year’s 2013 with a celebratory roast, and lo, inspiration did cometh unto 10th and M St. some time in December with the idea to prepare leg of lamb:
And I sayeth unto you, prepare thy meats of strength rare to medium rare
This probably came from two sources – (a) In The Hobbit Tolkien waxes gastronomic about the diet of trolls, which consists of all kinds of delicious roasted meats, at which point I became strangely hungry (b) Years of exposure to verses like this one from Deuteronomy 32:
He nourished him with honey from the rock,
and with oil from the flinty crag,
14 with curds and milk from herd and flock
and with fattened lambs and goats,
with choice rams of Bashan
and the finest kernels of wheat.
You drank the foaming blood of the grape.
Lo, a feast of strength surely begins with oil from the flinty crag, but thou will likely struggleth to find it at your local grocery store. Fortunately Whole Foods carries delicious cuts of meat so I was able to put everything together the morning of. Lamb seemed like the most celebratory of meats, as well as the one to enjoy before the NYE resolutions kick-in. For the line immediately after the passage above doth warn: “Thou art waxen fat, thou art grown thick, thou art covered with fatness.”
But seriously lo, who cares about that on NYE, let’s roast!