If someone should give you a cooked steak to take home post-barbecue, this a nice way to see it again.
Lime juice — macerate red onions in this first
Fish sauce, same quantity as lime juice
Soy sauce (just a tad)
Ginger, finely grated
Sambal oelek — or other red pepper product for heat
Dash peanut oil
Red onions, sliced or diced — macerated in lime juice
Cooked beans, such as cannellini
Watercress, spinach or other greens such as lettuce
Red pepper, diced
peanuts, roasted and unsalted
Cold cooked steak, sliced
and Ellie Krieger
Preparing for a pot luck, I cooked some chick peas and then while the instant pot was doing its thing, I went outside to do some gardening and planting and cutting lilacs, and playing with the cat, and oh, planting a shrub. I came inside to find that the pot had reached its set 49 minutes oh, 27 minutes ago. Surely overcooked! I released the pressure and found the beans somewhat mushy and was immediately disappointed. Then I found this warm chick pea and spinach recipe that seemed like a good idea.
Then I was hungry and it being lunch time I thought: Hmm, freshly-cooked chick peas, I can serve myself some mushy beans. I went halfway with the ideas in that aforementioned recipe:
Spinach in a bowl sprinkled with olive oil and salt, topped with warm chick peas, to slightly wilt the spinach. Macerated some red onion in lemon juice, went outside and cut some chives; sprinkled beans with smoked paprika and then chives. Added cut up carrot, aforementioned onions, some feta and lots of olive oil and salt. Mmm.
Olive oil, spinach and beans are delicious. The subtle dark tone of smoked paprika sets off the flavor against the bright high-note lemon. I always like two familial flavors such as here red onions and chives. (I think next time I will macerate onions longer, and/or reduce quantity.)
chickpeas, 1 # cooked with 1 T salt & 1 garlic clove (49 minutes in my Instant Pot)
Red onion, cut into pieces, macerated in lemon juice for 2 – 4 minutes.
Smoked paprika (sweet)
carrots, 2 sliced
Years ago I would visit Manhattan and stay near the No. 6 Sub shop on Broadway around 27th Street, which is about the size of a closet, where Tyler Kord or his staff would sling a dyno-mite roasted broccoli sub. It was delicious. I tried to get there every visit. Addictive, even.
The sandwich consists of roasted broccoli, pickled lychees, pine nuts, ricotta salata, and fried shallots. I just learned the components recently having purchased Kord’s “A Super Upsetting Cookbook about Sandwiches” in which he irreverently describes his food preferences and techniques. Of course I homed in on the broccoli sub and soon got to work crafting my own version.
I was unclear about the lychees and in various stores I checked out canned lychees and found there were all in sugar syrup and thought: Hmm, that can’t be right. Well turns it is right — you make pickles with ‘em if you are fully on the Kord train. Me, here’s what I did for one person at home:
Pine nuts, lightly toasted
Mayo mixed with honey and apple cider — sweet and tart, kinda like lychee pickles (!?)
Feta (Kord calls for ricotta salata)
Pickled cherry peppers
Spread mayo on bread, layer on remaining ingredients. Grab a bunch of napkins and chow down!
Kord also calls for fried shallots, which I was going to do as he recommends — double fried slices after dipping in corn starch — but I had enough food prep steps and was hungry.
If you have some leftover flank steak or other yummy protein, try this for lunch:
Soba noodles (buckwheat/wheat), 1/2 package — 4+ oz. Boil in salted water 6 mins. Then drain, run cold water over, put in bowl, and mix in < 1 T sesame oil
Mushrooms, sliced, about 5 mixture of shiitake and cremini, sautéed in grapeseed oil; add salt
Garlic cloves, 2 minced. Add to mushrooms at end
Red pepper flakes — mix into mushrooms while cooking
Prep cool ingredients:
beef, couple slices, cut up
carrot, 1 large grated, some diced
Red pepper, 1/2, small dice
Sesame seeds (optional)
On cooled noodles, mix in some soy sauce and some Bo Ssam sauce or perhaps Chile garlic sauce for spice/vinegar. Mix in mushrooms.
On top: squeeze on lime