With a few variations, we made drunken noodles following the recipe on epicurious. At first it appeared that the copious amounts of chilis that went into it underwhelmed, but it produced a heat that sort of built. It didn’t quite recreate the Thai dish, but it was tasty.
If I make it again, I’d perhaps find a way to lower the salt that goes into this. The salt from the soy sauce was a bit overbearing.
Vanilla extract // http://www.marthastewart.com/article/vanilla-extract-how-to
This isn’t quite the recipe I use, but it’s the same principle.
Cherry vanilla bitters // http://www.chow.com/recipes/12040-cherry-vanilla-bitters
This goes in one of our favorite drinks with rye over rocks. Chris just dictated the recipe to me: 1/2 oz cherry-vanilla bitters 1/2 oz sweet vermouth, 2-3 oz rye ON ICE.
Sriracha // http://www.seriouseats.com/2010/04/homemade-sriracha-chile-sauce.html
First two are in regular rotation. I’m looking for an excuse to try making sriracha.
Also, there’s a recipe for tahini in this post // http://www.seriouseats.com/recipes/2010/04/grilling-baba-ghanoush-ganoush-eggplant-dip-recipe.html
We’re substituting hot sauce for tabasco. And this wasn’t actually made yesterday, but perhaps we’ll try it tonight. The schedule was thrown off since I forgot to defrost the scallops to accompany this.
Update: Made this on April 13 before heading to see Michael Pollan at Goucher. It was good, but the recipe wasn’t worth following to the letter. I’d take it more as an inspiration than a prescription.
This one earned a place on our plates…
Not exactly healthy, but it’s dangerously delicious. And pretty inexpensive. Definitely needs something to balance the fried-ness.
Maybe we’ll break out the deep fryer…