Okay, some of the following is so super-simple as to barely qualify for the category "Recipes", but hey, they work for me!
I picked up some super-cheap asparagus yesterday at a local Mexican market. I ate a few of the skinniest tenderest ones just as is, and put the rest on the Foreman grill, well lubricated with cooking spray. I actually let them cook a little longer than is the fashion nowadays, so that they were pretty soft--but I like 'em that way. Obviously if I've eaten some of the stalks raw, I have nothing against crunchy vegetables as such. But I also have a soft spot in my heart for vegetables cocked until they start getting tender, even a little creamy. With asparagus, that doesn't really take very long, so you have to watch so they don't shoot right past to overdone even by soft-cooked veg fan standards.
Recently I've been really getting into raw radishes, both the Western small round red ones and the big honkin' Japanese daikon. The latter really work great as a dip vehicle--just slice one crosswise into thin discs or "chips". The former are fun to snack on whole--it's admittedly harder to dip them, but still doable if you're determined!
I've made a really spicy pungent dipping sauce for these and other veggies out of a couple of cubes of red chile-seasoned fermented bean curd, along with a little bit of the oil/brine from the fu yu bottle. Major umami enrichment for all of that roughage.
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