The Ultimate “too cool for you” Salad

This might be the most ridiculous sounding post I have done in a long time, but… the following salad RULES

What you need:

- Chinese chili peppers (in a jar, usually preserved in oil, though dry could work…), chopped into 1/4″, 1/3″. or 1/2″ slices (listed as chopping here because you can buy them pre-chopped in liquid)
- vinegar (Dark could be better, and there is a sweetened vinegar that is only available at Asian markets, but it works well, however you need REGULAR vinegar (And I actually like MALT vinegar as the “regular) as well.)
- sweet light colored Chinese cooking wine (not the dark/red stuff)
- fresh cilantro
- fresh scallions/leeks/green onions
- Chinese chili oil
unsalted and not honey roasted peanuts
soy sauce
2 heaping teaspoons of sugar

Now, at this point you are thinking: “why no amounts?”

Because: everything is “to taste” but its roughly like this:
- the liquids should make about 1.5 cups. sometimes you want/need more, sometimes less
- the scallions/leeks/green onions (mix, match or just one) should be about the amount that fits in a regular colander.
- I usually use about 1/2-3/4 cup of peanuts
- usually I use a handful plus 1/2 of cilantro
- I chop up the chilis and I usually use 3-5 but sometimes more… it depends… they should be fresh or in a jar so that they are soft and let juices out

Preparation:
- Chop the greens into 1.5″ or shorter (but not TOO short) pieces
- Chop the Cilantro into large pieces (individual leafs and stems is good)
- Mix the cilantro, the other greens and the peanuts together.
- Mix the “sauce” of the oils, wine and vinegars
- put the greens on a plate and sprinkle with the peppers (they could be mixed during the mixing process before)
- Pile a handfull of peanuts on top for serving (then mix at the table)
- Drizzle the “sauce” to taste…
(I do this in a salad bowl, but a deep plate/dish makes it look more cool mounded, it just makes mixing more difficult.)

This dish goes GREAT with Chinese food, but it actually goes well with lots of other things, you might find a good way to use it and post it here.

I found this thing at a spicy hot-pot place here in Taipei, but they wouldn’t tell us the recipe (obviously), but I experimented and found this was exactly as the restaurant had made it… In fact, mine is, of course, better ;)

It will keep in the fridge for about a week in a sealed container, but its appearance is best fresh of course.

Enjoy!

p.s. you could, of course and as always, add bacon pieces ;)

Reality check

For those of you who were wondering where I was for two weeks. I was in the hospital, quite ill because I had let myself go completely to shit.

Its a long story and more frightening sounding than it was to experience it first-hand but what I can say is:

Eat balanced, drink in moderation, get some sleep, and for goodness sakes, when you start feeling tired all the time and can’t control your eating, sleeping, drinking or anything else, stop, slow down, and talk to a doctor before it gets too late. I Was nearly dead when I went in to the hospital, and though I’m still having a hard time walking, I’m feeling a lot better.

Here’s a photo of my most important tools while in the hospital. :P

Good news: I lost 23lbs in the hospital and I look SEXY! ;)

This reminds me of the first time I tried anal

Part of me still misses that girl (whatever her name was)…

The Mosh Pit way of thinking about this video: Bacon!!!!!!!!

I think this is how Bacon should be advertised…. and definitely keep the spiders out.

(Did I just destroy your childhood?)

THIS is how Nachos are done…

I make my own taco seasoning, but you can use Old El Paso or whatever you like… (making it is easy and if you want to know the recipe, request it in the comments…

Taco Seasoning
Ground Pork and beef (1/2 lb total)
1/2 lb bacon

1 tomato
1/2 medium sized onion

1 can of Low-fat re-fried beans
Shredded Cheddar cheese (I used “taco” cheese for this, but its not necessary)
Shredded Lettuce (used about 1/2 a very small head)
Sour Cream
Chipotle Salsa (but you can use any type you like)
Any damn brand of plan Totilla chips you like
One small (convenience store sized) bag of Nacho Cheesier (or Taco) Doritos

Cook the pork and beef in 1/2 of the taco seasoning and the bacon in the rest, remember that the bacon will produce more grease so its not necessary to add much water for that step of cooking. I personally thing cooking the bacon with the pre-cooked ground meat is best but you can reverse the process. Remember you will BAKE it so don’t over-cook any of the meat.

Spread the chips on the baking surface as shown in the photo below (as you would any nachos)
spread the meat, beans, and onions on top and then sprinkle the cheese on top of that. I also have used Salsa con Queso with mixed results. Personally I think a thick chipotle salsa and Velveeta(tm) is best, but you have to be able to get Velveeta(tm), and that’s not so easy for me sometimes… either way you need some heavier cheese like shredded taco or cheddar.

Bake at about 350 until the whole mess is melted
take it out and apply the sour cream (and guacamole, or whatever you like…)

Spread the tomatoes and lettuce and then use salsa, taco sauce, or whatever your heart desires (we tried all of those) and enjoy.

The result:

I made this in TAIWAN, so, you may have access to more things than me, but not bad… and damned tasty. My friend Wei seemed to become addicted to it… he kept getting “another helping” haha!

Final step:
Go to the Doctor and get some Lipitor. Then you will be golden…

Next Page »