On today’s smorgasbord episode we talk about foxes in the backyard (that is not a euphemism), and upcoming travel to New Orleans & Cajun Country. Need a sweet and refreshing drink for your next summertime get-together? Pineapple punch might just fit that order. I also discuss Okinawan Taco Rice and some favorite condiments from around the world.
Mentioned in this Episode
Say hello to my little friends and forgive the messy weedy area by the bench. Believe it or not we had planned to clean that up but alas, the foxes had another idea.
Pineapple Punch – I tried to find the “Original Flava” Pineapple Punch recipe online with absolutely no luck. So you might as well just buy the book ;). Seriously though, here is another recipe from the “That Girl Cooks Healthy” blog that is pretty close.
Okinawan Taco Rice – Grab this great recipe from America’s Test Kitchen. You’ll be amazed at how a little soy sauce, mirin, and dashi can transform a familiar dish into something new and “craveable.” Curious about dashi? The Japan Store Blog has an article with a ton of info about it. This is the specific dried dashi that I used and I like it quite a bit.
Condiments – I discussed five favorite condiments from other parts of the world (that is, not North-American). I think these can be incorporated into a home pantry to really add some different flavors, textures and colors to your recipes.
Harissa – this North African pepper condiment ranges from explosively spicy to mild. The Mediterranean Dish blog has a good fresh harissa recipe. You can also find good options from international markets and online. Mina brand harissa is widely available and quite tasty. Look for both hot and mild versions.
Chimichurri – Use this Argentine herb condiment to bring a blast of herby brightness to your next cookout. It’s easy to put together by hand, and even easier with a food processer. Here is a nice recipe from Cafe Delites. You can also buy chimichurri in a bottle, but I think homemade fresh chimichurri is vastly superior.
Chutney – Where to begin with Chutney? There are as many varieties of this sometimes chunky, fruity and acidic condiment as there are people who make it. Start with this roundup of various recipes from Allrecipes and see where your curiosity takes you. There are also a million varieties you can buy at the store or online. Stonewall Kitchen makes several flavors and they are pretty good quality. Maybe try their Old Farmhouse Chutney which has a combination of apples, apricots, raisins, cranberries and peaches. It isn’t authentic Indian, but it is quite tasty.
Tapenade – You can thank Provence, France for the origin of this umami-rich salty/briny condiment. The Spruce Eats has a good recipe for a tapenade on the traditional side. Jarred tapenade should be very easy to find at your local market, but just in case, you can find it online as well.
Ponzu – Sometimes soy sauce is just fine. But sometimes you want something more…something with citrus notes, a little sweetness, and some variety in the umami bass notes. Enter Ponzu. There are many varieties online from the ubiquitous Kikkoman brand and up to more expensive boutique brands, including vegan friendly options.
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Thanks so Roger for delving into the condiments subject. Your overview and specific recommendations helped me a lot. I’m planning on getting the Harissa and Ponzu…and decided that chutneys would seem to offer a wonderful array of possibilities … so plan on selecting a cookbook that gives recipes for a lot of those.