Later On

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

Multi-protein grub

with 9 comments

Very nice grub tonight. I use again the 4-qt sauté pan (I use All-Clad Stainless, but I was able to get this piece in Copper Core at a substantial savings). Put it on medium heat, add:

2 tsp toasted sesame oil
2 tsp hot chili sesame oil

When that’s hot, add:

2 spring onions, sliced thinly
1 large shallot, sliced thinly

Stir and sauté until limp. Add:

10 cloves garlic, minced

Sauté until garlic is fragrant, about 30 seconds, then add:

2 tsp smoked paprika (I really like that taste)
good shake cayenne pepper
1 jalapeño pepper, small dice
4 oz tempeh, cut into slabs and then chunks
1 handful celery
2 domestic mushrooms, halved and sliced thick
2 Tbsp salted roasted peanuts (I used Virginia Diner peanuts I’m trying)
1/4 cup white wine (had it on hand, and pan seemed dry—this deglazed it as well)

Sauté that for a while, stirring the while, then add:

1/2 bunch collards, stalks minced, leaves chopped
1/4 cup beef broth (had it on hand)
1/2 cup cooked converted rice

I stirred that together, brought to boil, reduced heat to simmer it, and covered it. The peanuts, though, made me think “Thai”, so I removed the lid and added:

2 Tbsp fish sauce
juice of 1 lime

Covered it, cooked it for 20 minutes, but checked early, and all liquid was pretty much gone. I suddenly realized I had 1/2 green bell pepper I wanted to use up, so I added:

1/2 green bell pepper, chopped small

Stir, dip out a bowl, and top with yogurt that’s mostly drained and well toward being yogurt cheese.

Very yummy, actually. The weird variations of textures was striking: nothing quite a “meat” texture, but sort of the “meat” texture deconstructed into parts (mushrooms, tempeh, peanuts, rice, raw green pepper, fish sauce… put them together and they spell “meat”—of course, the beef broth didn’t hurt, either).

The above is not so much a recipe as simply a record of what I did. You could do a lot of different things: pine nuts or pecans in lieu of peanuts, or used diced Meyer lemon in place of fish sauce and lime, or add black olives, or use EVOO in lieu of sesame oil, or chard or kale in lieu of (or in addition to) collards, and so on. Go with what you got.

Written by LeisureGuy

23 March 2012 at 6:41 pm

Posted in Daily life, Food, Grub, Recipes

9 Responses

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  1. Nice pan! Really, though. A couple of years back I began to appreciate that a few good stainless pieces are a blessing on your kitchen.


    23 March 2012 at 6:49 pm

  2. Yeah, and as I recall I got it for less than I had paid for the 3-qt Stainless sauté pan (which I then passed along—several family members have All-Clad Stainless that has been use-tested here. But yeah, some time ago I realized I was tired of replacing saucepans and skillets and having the damned thin things heat unevenly, etc. And I had had it with polishing the copper Revereware bottoms. I think All-Clad was relatively new—it was certainly around, but they seemed to be introducing a lot of new pieces of their “3-ply stainless” at really reduced prices, so I started picking them up as I could. Great stuff. And with Cameo Stainless Cleaner, or Kleen King, or Bar Tender’s Friend it cleans up instantly. (Those are all specifically for cleaning stainless and will even remove the rainbow discoloration stainless sometimes gets.)


    23 March 2012 at 6:57 pm

  3. Wow! I just looked at the current prices for that pan. Man, I paid a lot less than that. I recall around $120.


    23 March 2012 at 6:59 pm

  4. You can find deals occasionally. I notice that Marhalls often has Le Creuset for more than half off. As far as stainless you can’t do better quality-wise than All-Clad or Calphalon. I myself went for the “best value” in stainless, Cuisinart. And, yes, Bar Keeper’s Friend is all it takes to keep them looking new.


    23 March 2012 at 7:05 pm

  5. BTW, I’m using that 9″ nonstick French skillet that I got recently (All-Clad Stainless again, $80), and I’m using it a lot more than I expected. It turns out just the right size for a one-meal pan for stir-fry or whatever. Quite handy. Wish it had a lid, but the large lid (for the 4-qt sauté pan) works and even forms a pretty good seal.


    23 March 2012 at 7:10 pm

  6. Nice pan. The only nonstick I have to my name right now is a Calphalon 10″ crepe pan that I lucked into for a song. I’m thinking now that I could use a flat-bottomed stir fry pan, though, or maybe a 12″ “everyday” nonstick. Any hot tips?


    23 March 2012 at 7:28 pm

  7. I didn’t look around much, honestly: I use All-Clad stainless, so I went there trying to decide between the sizes I knew of old (8″ and 10″, one too small for what I wanted, the other too large), and lo! there was the nonstick French skillet in 9″. For me it’s been perfect. If I need more room, I go either to the 2 qt Stainless sauté pan or the 4-qt Copper Core. I also have a regular All-Clad Stainless skillet (not sauté pan), which I use from time to time, and Stainless wok, which I use quite seldom and may go to a family member…


    23 March 2012 at 7:33 pm

  8. I just read at Cook’s Illustrated that woks just aren’t any good on flat American stoves, and that wok-style pans (with a flat bottom) are not quite as good as a plain old nonstick 12″ skillet. Perhaps I’ll do that then. Cuisinart has one with a lid for $40. And I bet that lid is the same part as my stainless 12″ pan.


    23 March 2012 at 7:38 pm

  9. I agree with the wok judgment. Probably that’s why I never seem to use it.


    23 March 2012 at 7:59 pm

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