Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Wednesday, August 27, 2014

Spicy Thai Pickles

I needed to send a dish to a dinner my husband was attending.  It was mostly men, so, I figured I could go heavy with the heat (yea, yea, sexist comment I know, but we all have our stereotypes!).  Anyway, I got out the latex gloves and cleaned some super hot red Thai chili peppers.  These tiny little buggers have some kick to them.  The ratio is given in the recipe; I quadrupled it for a crowd.  This is fast and easy.  I am thinking it would make a great side for a burger or wings.  The crunch, the heat-and yup, I did taste them, along with the sweet and sour dressing, was a balanced combination.  They will keep for several days in the fridge.

Spicy Thai Pickles
printable recipe

2 cucumbers, sliced
2 Thai red chili peppers, diced small
1 handful of fresh mint leaves, roughly chopped
1/2 c. rice wine vinegar
1 tsp. sugar
1/2 tsp. kosher salt

Combine the cucumbers, peppers and mint in a bowl.
Add the sugar and salt to the dressing and whisk until combined.
Toss the vegetables with the dressing.  Refrigerate for at least an hour.  Will keep up to 3 days in the refrigerator.

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