Later On

A blog written for those whose interests more or less match mine.

Three good dishes

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I made three quite tasty things today. As proto-recipes:

Sautéed Kale

2 bunches of fresh kale, washed and chopped
2 strips thick bacon, chopped
1 medium yellow onion, chopped
olive oil (just a little bit of Agrumato olive oil, pressed with lemons)
sherry vinegar

Wash kale (I swish it around in a sink full of cold water), then shake dry and chop. (I chop the entire bunch, including stems and veins.)

Chop bacon into pieces, and put them in large sauté pan. Cook over medium or medium-high heat until fat is rendered and bacon is starting to brown. Add the chopped onion and continue to sauté until the onion is transparent.

Add the chopped kale. Cover, and cook, removing cover from time to time to turn the kale. Add 1/4 cup water and continue cooking until water has evaporated.

Remove from heat, add olive oil, sherry vinegar, salt, and pepper and mix well.

As I ate this tonight, it seemed to have a great balance of flavors and, if you mixed in some pasta, to be a complete meal.

Texas caviar

Nothing special here—one of the usual variations. I soaked a pound of dried black-eyed beans only for about  3 hours, which seemed plenty. I simmered them just until they were tender (start checking after 20 minutes of simmering).

When they were tender, I drained, cooled under cold water, then drained again and put into a bowl, to which I added:

2 finely chopped jalapeños
1-2 bunches chopped scallions, including green part
1 bunch chopped cilantro
olive oil
juice of 2-3 limes
dash of Worcestershire sauce
dash of liquid smoke

Change the proportions to suit your taste.

Easy-peasy Shrimp

Bring 2 quarts of water to boil, dump in 1 lb shrimp (without peeling them), and simmer the shrimp for 2-3 minutes. (They turn pink almost immediately, but it takes a little longer for them to cook through.)

Drain and rinse under cold water. Drain thoroughly and put into a bowl. Over the shrimp pour some hot pepper sesame oil and sprinkle Old Bay seasoning.

Same idea as eating blue crabs: put the seasoning on the shells, and as you shell and eat, the seasoning will get on your hands, then on the shrimp and into your mouth.

Written by Leisureguy

1 January 2009 at 6:45 pm

Posted in Daily life, Food, Recipes

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