Tag: side dish
Vegetarian Ceviche Salad
Vegetarian Ceviche Salad
This corn salad, aka vegetarian ceviche, uses the same base ingredients of red onion, lime juice, and hot peppers, as the the traditional Peruvian ceviche. The queso fresco cheese replaces the fish. The corn, red pepper, and avocado adds a colorful freshness to this salad. If you want to make this side vegan, omit the cheese.
Ingredients
- 3 limes
- 1/2 medium red onion
- 1 cup corn
- 1 red bell pepper chopped
- 1 serrano pepper thinly sliced
- 1 avocado cubed
- 8 oz queso fresco cheese crumbled
- 1/4 cup cilantro chopped
- salt and pepper to taste
Instructions
- Slice the red onions super thin. Put 9n salt water and the juice of 1 lime. Let the onions marinate for 20 minutes.
- While the onions are marinating, mix together the rest of the ingredients. Drain the onions of the acidulated water after 20 minutes. Mix them in with the salad.
- Garnish with cilantro.
Stir Fry Mustard Greens
Stir Fry Mustard Greens
This is a quick and healthy side dish that takes only 5 minutes to make. Mustard greens are a little more bitter then other greens when stir frying, so the use of the sugar helps balance out the flavor. If you don’t like mustard greens; spinach, kale, and turnip greens are all great substitutes.
Ingredients
- 2 tbsp vegetable oil
- 4 garlic cloves minced
- 5 dried chilies seeded and chopped
- 1 bunch mustard greens chopped 1” thick
- 2 tsp sugar
- 1 tsp sesame oil
- 1 tsp salt
Instructions
- Heat up cooking oil in a large sauté pan or wok over medium high heat. Add the garlic and dried chilies. Cook for 1 minute.
- Turn up the heat to high. Add in the mustard greens, sugar, salt, and sesame oil.
- Cook for 2-3 minutes. Serve immediately or place the greens in a serving dish to stop the cooking process.
Duck Fat Potatoes
Duck Fat Potatoes
I’m not sure if there’s any better way to prepare potatoes than sautéing them in duck fat. It really adds a whole new dimension of richness; as if these potatoes were coated in gold. These take very little time to prepare. You can use any type of potato that you like; skin on or off. Duck Fat can be found at higher end grocery stores for relatively cheap. Unless you’re going to use up all of the fat quickly, store the duck fat in the freezer. What’s nice about the duck fat is that a little goes a long way. If you ever happen to prepare a whole duck, you can save all of the fat that you render out; just as long as there’s no marinades or flavorings added to the duck that would alter the flavor of it’s fat. A whole duck can render up to 2 cups of duck fat.
Ingredients
- 2 tbsp duck fat
- 1 1/2 lbs potatoes
- 2 tsp salt
- 2 tsp chili flakes
- 2 tsp cumin
- 1 tsp sichuan peppercorn powder
- 6 garlic cloves minced
- 3 tbsp chives chopped
Instructions
- What ever the type of potato you use, make sure that the pieces are no more than an inch in size. Cover them with water in a pot and bring to a boil. Cook them for 5 minutes. Strain and rinse under cold water. Pat them dry.
- Heat up duck fat in a large sauté pan over medium high heat. Add in the potatoes. Let them brown on 1 side for 5 minutes without stirring.
- Add the garlic and spices. Toss and cook for another 5 minutes.
- Turn off the heat. Garnish with chopped chives.
