Saturday, March 9, 2013

black-eyed pea salad

Delicious, simple to the point of stupidity:

Black-eyed Pea Salad

2 cans of 365 black-eyed peas (organic, no salt, halo floats right above the can)
1 large fresh jalapeno, small dice (I removed all ribs and seeds to reduce spice; leave some in for a kick!)
1 red bell pepper, small dice
4 green onions, sliced thin
1 lemon, juiced
4 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp rice vinegar
celery salt, generous (it should taste almost salty before it goes in the fridge, the flavor softens overnight)
1 clove garlic, mashed through press or minced fine

1. Wash and drain peas.
2. Chop peppers, green onions into a small dice. I removed all ribs and seeds from jalapeno and will probably leave some in next time for a little kick.
3. Add the rest of the ingredients. My lemon was enormous, so feel free to play with the sours of this recipe.
4. Important: let sit overnight. Leave a spoon handy and give it a stir every when you're at the fridge.  Might need more salt eventually.  I tried it last night and it was just shy of disgusting. Today, amazing.

Thursday, March 7, 2013

Restaurant: Mohawk Bend
Visit: First
Location: Silver Lake
Order: Buffalo Cauliflower, Poutine, Steak Frites

They did an okay steak, but it was seared too hard on the outside, so although I got a mostly medium rare steak, the edges were very well, hard.

Poutine may just not be my thing. I prefer Nacho Fries like biscuiterie will tell you. A mushy fry with gooey sauce needs to be crinkle cut with straight nacho cheese in my (obviously) humble opinion.

The Buffalo Cauliflower is what I want to go back for. It sounds ridiculous but it was so delicious. I could have eaten another order all by myself. I don't know if the cauliflower was blanched first but there was a very light skin and Frank's buffalo sauce, which is the traditional flavor you get everywhere. There was some sort of forgettable vegan blue cheese dressing to go with it.

Note: try this

I also need to buy fresh carrots and jalapenos. I bought canned escabeche (that pickled jalapeno/carrot combo) and it is so unbelievably spicy, it's impossible to eat. I think if I cut the canned with fresh, and add bay, garlic and vinegar, it'll be tasty.