Art or Science?

Do you want to have a jam session or do you want to write a song? This is the eloquent way a cooking buddy of mine asked the question. It encapsulates the tension between playing in the kitchen, essentially "Throwing food at other food" or creating actual dishes. For a few years I've been a big supporter of innovating, so I thought I fell into the Jam Session/unfettered creativity camp. But then I started thinking--a "dangerous pastime at best," as Gaston from Disney's Beauty and the Beast would say--and realized that innovation and experimentation need a solid grasp on some basics.

Sweet and Spicy Super Thick BBQ Sauce

I went to a BBQ/Solstice/Bonfire this past weekend. It was potluck and other folks were already bringing amazing meats and libations. One guy built a smoker on site for brisket, salmon, and the best smoked pork loin I've ever tasted. I was already bringing cold noodles with peanut sauce, but I felt the need to experiment and hopefully impress.

I figured it was time to make my own BBQ sauce. If you think BBQ sauce is easier to just purchase, please stay with me here. There are some amazing off-the-shelf sauces, no doubt about it. Bone

And Sometimes, You Screw Up

Back at the very 1st post, I said I wouldn't hide the failures. This one was a pretty good one. I was in between things, had a little time before going to a friend's place to grill pork and drink beer. I figured I'd try the classic ramen w/ Greenoodle. The mistakes just piled up:

• I put the egg in before the noodles
• I put the egg in before the water was hot enough to quick cook it
• I put the pork in while the noodles cooked, instead of pre-heating and adding at the end
• I went to get my phone while the gas was still on high and came back to this

It was actually bubbling up above the pan's rim a good inch or three, but I had to turn it down before I could snap a picture. I used too much water as well, so I had little hope left. I resigned myself to strain it and see.

All told, it could have been worse, but by boiling everything together I killed any distinct flavor profiles and was only able to save it as a meal by dropping the habanero sauce bomb. I did eat it, but I wouldn't have asked anyone else too. 

Interlude - New Wok

Years ago, I had a wok. I loved it. It got left behind when I moved to Maui, so I hope whomever got to keep it loves it as well. The heat distribution in a good wok beats out everything else and makes it awesome for use as both a pan and, when needed, a pot. Only problem with the one I had back then was that the handle was wood, so I couldn't put it into the oven. My new toy solves that little issue.

This 13 inch wonder from Excel Steel is lightweight cast iron and fully oven safe. With those riveted steel handles and the flat bottom, I'm expecting my Greenoodle experiments to be far more fun than I originally expected. Perhaps best of all, I can use it with my induction plate, so temperature control is going to be an exercise in precision.

Pepper Experiment #1

I have a tradition with my friend Sarah. It may not sound like much, but it's a great time, every time. We get together in the afternoon then eat and binge watch a TV series on Netflix. We started with ordering pizza delivery but have realized that it's more fun to cook. We usually get through an hour or so of TV, then play in the kitchen as a break. Yesterday we made it through a full season of Californication and a big bag of calamari. 
As I mentioned in an earlier post, one of my favorite methods while cooking is to take a tried and true recipe or dish and switch up one or two ingredients, just to see how it turns out. Well, yesterday Sarah specifically asked if I still had any of my Scorpion Oil and garlic, so I knew where we'd be starting. I love the speed and texture of stir fry; it seemed like a perfect fit with a bunch of calamari and a few dollops of frozen pesto. Of course we'd be throwing in fresh veggies like bell pepper, yellow onion, and stake tomato. A fast variation on baked sweet potato "fries" was a natural side.

Cauliflower and Mushroom Bang Up

Meat, while not necessarily easy, is what most folks think of when they hear "Man and Food." I get it; I really like marinating, rubbing, brining and cooking meat any number of ways (especially pork). Since that's the obvious, I'm attempting to branch out. I read a few versions of this breaded and baked Cauliflower w/ Bang Bang Sauce online, so I figured I'd fiddle with it and make my own version.

A few quick notes on the ingredients: Most of the versions I read on Allrecipes or Yummly used 1/4 cup of mayonnaise, but I like to avoid that if I can. I substituted the greek yogurt in the picture, and just ate the little packet of almonds that was attached. Also, none of the versions had mushrooms, but I love mushrooms and had some on hand so I figured "Why not?" Last, a little plug for Aldi supermarket. Anytime I need ingredients for an experiment, I go there. Cheap. Don't spend too much if it might not come out perfect.

Step 1: Preheat the oven to 400ºF. Oil your baking pan or lay down parchment paper.

Step 2: Whisk the eggs into a wash and make the cauliflower bite sized. Pull the stems from the mushrooms.

Step 3: Dip veggie pieces in the egg wash then coat with panko bread crumbs. It gets difficult if too much egg wash gets into the panko, but you can clump it on if needed.

Step 4: Place the pan on the middle rack for 20 minutes or until the outsides get crispy and brown.

Step 5: While the veggies bake, mix up 2 Tbsp Sweet Chili Sauce, 2 Tbsp honey, 1 Tbsp Hot Sauce, 1/4 cup yogurt. This sauce is a little spicy, a little more sweet. I'm thinking I might add some Paprika or Black Pepper for more bite next time.

Step 6: When the baking is done, plate the veggies and drizzle with the Bang Bang. Keep a little on the side to dip in if you like.

 All in all it came out pretty tasty. I did eat the whole plate, but I have to admit, the mushrooms overcooked some and were somewhat mushy. The cauliflower still had a wee bit of crunch and great texture. Good snack or appetizer, but not really a meal.

As this blog is still under some construction, I'll have the recipe up on a separate tab soon.