Later On

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

6-Pepper Grub

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Like all the grub cuisine, this dish just happened, but I did like the result.

I had decided that black rice would be the starch, so I simmered 1/2 cup (2 servings) in 1 cup water for 30 minutes and set that aside

I used the 4-qt sauté pan again:

1 Tbsp EVOO
1 tsp hot pepper sesame oil

Heat that over medium heat, and add:

4-6 large shallots, sliced thinly
salt
freshly ground black pepper (Pepper 1)

Sweat the shallots until they’re limp, then add:

1 jalapeño, finely chopped (Pepper 2)
10 cloves garlic, minced
6 oz (2 servings) roasted teriyaki tofu, cubed
2 handfuls chopped celery
Sprinkling of crushed red pepper (Pepper 3)
2 tsp Aleppo pepper (Pepper 4)

Sauté until garlic is fragrant, then add:

1/4 beef stock (still using it up)
2 Tbsp Amontillado
1/2 head cabbage, chopped
1 red bell pepper, chopped small (Pepper 5)
the cooked black rice
2 tsp smoked paprika (Pepper 6)

Cover and simmer 20 minutes.

I was going to top this with yogurt (semi-drained), but now I’ve had a couple of bowls and it’s fine the way it is. The black rice and green cabbage are great: you can tempt the appetite of boys of a certain age by pointing out how it looks like ants cooked with cabbage. (So you might want to use white rice, in case maggots would be a more appealing image.)

Anyway: very nice stuff. And, of course, hits the template bang-on for two meals.

Written by LeisureGuy

24 March 2012 at 4:45 pm

Posted in Daily life, Food, Grub, Recipes

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