Spicy German Mustard

Ingredients:

1/4 cup yellow mustard seed
2 Tbsp. black or brown mustard seed, heaping
1/4 cup dry mustard powder
1/2 cup water
1 1/2 cups cider vinegar
1 small onion chopped
2 Tbsp. firmly packed brown sugar
1 tsp. salt
2 garlic gloves, minced or pressed
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. dried tarragon leaves
1/8 tsp. turmeric

Preparation:
In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart stainless steel or nonreactive saucepan, combine remaining ingredients. Simmer, uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture stand, covered, at room temperature for 24 hours, adding additional vinegar if necessary in order to maintain enough liquid to cover seeds. Process the seeds and mixture in a blender or food processor until pureed to the texture you like --this can take at least 3 or 4 minutes. Some prefer whole seeds remaining, others a smooth paste. The mixture will continue to thicken. If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days in the refrigerator before using.
Makes about 1 1/2 -2 cups.

Ginger Garlic Paste - A Microplane mincer really helps with stuff like ginger, but a veggie peeler will do in a pinch.

Hot Chili and Tomato Jam

Gomasio (Japanese sesame condiment)

Roasted Peanut Oil

I haven't tried this, but it sounds great if ya like peanuts, which I do.

Buy a container of roasted peanuts, or if ya can't find one, roast plain peanuts in a skillet or in the oven on a sheet-pan.

Warm some of your favorite olive oil. Once the peanuts are ready, pour them into a jar.

Pour the oil over the peanuts (leave about 1 inch of space under the lid), put the lid on and store in a dark place. 

Cilantro Curry

Feel free to add some plain yogurt.

Ingredients:

1 big bunch of chopped Cilantro (green coriander)
3 green chopped chilies
3 tablespoons of lemon juice
1/2 inch ginger
1 1/2 teaspoon salt
1 teaspoon cumin seeds
1 teaspoon oil
1 teaspoon sugar
Pinch of asafetida (hing)

Method:

Blend all ingredients, except the cilantro, into a paste.
Add the cilantro, a little at a time, and blend. If needed, add 2 to 3 tablespoons of water. The water will help in blending.
Blend well and add more salt, green chilies, or lemon juice to taste.

Amba (A Spicy and Savory Mango Condiment)

Ingredients:

10 green mangoes
5 tablespoons salt
2 tablespoons corn oil
250 g mustard seeds
1/2 cup cumin seed (whole, not ground)
1/4 cup dried red pepper (about 10 tiny ones)
2 tablespoons ground fenugreek
1/4 cup hot paprika
2 tablespoons turmeric
2 heads garlic, peeled and finely chopped (yes, two HEADS, not cloves)
1 cup corn oil (more or less, for finishing)

Directions:

Wash the mangoes well and cut them up (including the peel) into slices the size of your pinky finger.

Salt well and place the slices into a large jar. Close the jar and place it in a sunny spot for 4 to 5 days to release all the liquid in the fruit. At the end of this time the mangoes should be a very light, yellow color.

Drain, saving the liquid.

Allow the mango slices to dry, preferably in the sun, for 3 to 4 hours.

Heat the 2 tablespoons of corn oil in a pot, and add all the ingredients up to (and not including) the garlic. Cook and constantly stir for a few seconds, until the spices begin to pop and make tiny explosive noises.

Boil the mango liquid (you did remember to save it, didn't you?) and add this to the heated spice mixture.

Add the mango and the chopped garlic.

Stir, and continue cooking for 5 minutes on a low flame. Make sure the mixture does not dry out too much.

Remove from the flame and let cool completely.

Divide the mixture among 4 one-cup jars (which have been sterilized).

Cover with the corn oil and seal.

Za'atar: Middle Eastern Spice Mixture

Ingredients:

• 1/4 cup sumac
• 2 tablespoons thyme
• 1 tablespoon roasted sesame seeds
• 2 tablespoons marjoram
• 2 tablespoons oregano
• 1 teaspoon coarse salt

Preparation:

Filfel Chuma

20 garlic cloves, minced
4 teaspoon hot paprika (or cayenne)
4 tablespoons sweet paprika
1 Ancho pepper
3 teaspoon ground cumin

2 tsp caraway seeds
5 tablespoons oil, divided
2 tablespoons lemon juice
1 teaspoon salt

Directions:

Toast spices in frying pan or on oven sheet.

Combine all but olive oil, and puree.

With motor running, pour oil into mixture.

Green Onion Oil Recipe

Ingredients

1 big bunch of green onions finely sliced
3 tablespoons of ginger finely minced
1 tablespoon each of finely minced garlic and shallots

1/4 cup grapeseed or other neutral oil
splash of sesame seed oil

salt to taste

Directions

Heat up the grapeseed oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking. Add the green onions, ginger, garlic and shallots at once, but be careful, the oil will bubble and splatter. The onions will sizzle and wilt almost immediately and turn a bright green. Take the pan off the heat and stir the sauce with a wooden spoon. Add a splash of sesame seed oil and salt to taste. Toss with your favourite noodles, hoisin and sriracha.

Chuy's Deluxe Cream/Tomatillo Sauce

This is an easier recipe than the one above.

Ingredients:


1 (4 ounce) can green chilies
1 3/4 cups canned tomatillos, drained
1/4 cup cilantro leaf
3/4 cup heavy cream
1 egg
1 teaspoon salt

Directions:


Blend all ingredients, in blender or food processor.

Cover whatever you're cooking generously with this sauce, as it soaks in, as it cooks(but make sure it does cook, on top of your enchiladas, burritos, etc, as it contains raw egg).

Tomatillo Crema

For sauce:

For the enchiladas:

Preparation

Place the tomatillos and chiles in a saucepan with water to cover. Bring to a boil and cook until the tomatillos are tender. Drain and reserve ½ cup cooking liquid.

Put the tomatillos, chiles, garlic, cilantro and reserved liquid in a blender and puree until smooth.

Heat the oil in the saucepan in which the tomatillos and chiles were cooked, add the puree in a slow stream, and cooked over medium heat for 10 minutes. Remove from heat, stir in cream and add salt to taste.

Heat oil as necessary to soften tortillas, first on one side until it puffs up, then on the other. Tortillas should remain pliable. Drain on paper towels.

Dip each tortilla in sauce, fill with chicken, and return to the skillet in which the tortillas were softened. Spoon any remaining sauce over the enchiladas, sprinkle cheese on top, cover and heat briefly, just long enough for the cheese to melt. Do not overheat or the tortillas will become soggy.

These are richer than most other enchiladas, so two enchiladas, plus a side dish, is an average serving. Serves 4.

Cilantro Crema

1 cup heavy cream
2 tablespoons buttermilk
1 cup chopped cilantro leaves
2 tablespoons lime juice
salt and freshly ground black pepper

Combine the heavy cream and buttermilk in a glass bowl or jar with a lid and stir or shake well to blend thoroughly. Allow to sit in a warm place, unrefrigerated, until cream is thickened and somewhat "set," up to 6 hours. Shake well and refrigerate overnight before using. When ready to serve, add cilantro, lime juice and salt and pepper.

Good over plantains or whatever sounds good.

Aioli Recipe

Aioli just means flavored mayo. Homemade is always best, right?

P.S You don't have to use garlic, you can use anything that sounds good, like pickled Chipotles, artichoke hearts, whatever...

--------------------

4 cloves garlic, minced

2 egg yolks

1 cup extra virgin olive oil

2 teaspoons lemon juice

salt to taste

ground black pepper to taste

Directions

In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy (or if you own a food processor, puree the ingredients, and with the motor running, pour the olive oil in a slow stream, which will thicken the mayo).

Season with salt and pepper. Stir in lemon juice. Refrigerate.

Pasta with Cilantro-Peanut Pesto

Ingredients
1 bunch cilantro, roughly chopped (about 1 cup)
1 clove garlic, smashed, peeled, and roughly chopped
1 tablespoon minced fresh ginger
2 tablespoons vegetable oil
1 tablespoon sesame oil
1/4-1/2 teaspoon red pepper flakes
1 1/2 teaspoons brown sugar
zest and juice from one lime (about 2 tsp zest and 2 Tbs juice)
1/4 cup roasted peanuts (plus more for serving, if desired)
2-3 tablespoons low sodium soy sauce
3/4 pound (12 oz) linguine or spaghetti, cooked according to box instructions

Instructions
In a food processor, combine cilantro (save a bit of cilantro for garnish), garlic, ginger, vegetable and sesame oils, red pepper flakes, lime zest and juice, brown sugar, and peanuts (basically everything except soy sauce). Pulse until a coarse paste forms. Season with soy sauce and pulse to combine. In a large bowl, toss pesto with hot pasta. Roughly chop additional peanuts and sprinkle over pasta along with extra cilantro leaves and lime wedges if desired. Serve immediately. (If you’re prepping and not quite ready to eat yet, I recommend waiting to toss with pasta until right before serving for the best flavor.) Serves 4 main dish or 6-8 small sides.

Chive Pesto

1 Tbsp. plus 1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup (packed) chopped fresh chives, plus more for garnish
1/2 cup (packed) chopped fresh flat-leaf parsley
2 Tbsp. slivered almonds, chopped walnuts, or pine nuts
1 garlic clove
2 tsp. fresh lemon juice

Combine 1/2 cup chives, parsley, almonds, and garlic in a processor. Pulse until finely chopped. With machine running, gradually add remaining oil through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice, then 2 Tbsp. water. Season pesto with salt and pepper.

Ingredients

2 large shallots, peeled
2 tablespoons plus 2/3 cup olive oil

3/4 cup (packed) fresh tarragon
2/3 cup (packed) fresh Italian parsley
2 tablespoons sliced almonds
2 tablespoons grated Asiago cheese

Preparation

Preheat oven to 350°F. Place shallots in small baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil. Bake shallots 30 minutes. Uncover; roast shallots until soft, about 20 minutes longer.

Puree shallots, any oil in dish, and 1/3 cup oil in blender. Add 1/3 cup oil and all remaining ingredients; puree. Season with salt and pepper.

How to make pesto:
Blend 8 cups packed basil leaves, 1 cup olive oil, 1/2 cup toasted pistachios or almonds, 2 to 4 garlic cloves and 1/2 teaspoon salt in a food processor until almost smooth. Stir in 1/2 cup grated parmesan cheese.

Pickled Daikon Radish
Makes 1 Quart

1 daikon radish, peeled and cut into thin strips
3 medium carrots, peeled and cut into thin strips
1 small white onion, thinly sliced
2 tablespoons canola oil
7 cloves garlic, sliced
3 jalapeño peppers, sliced
1 (2-inch) cinnamon stick
1 whole star anise
1 teaspoon coriander seeds
1/4 teaspoon ground turmeric
1 cup rice wine vinegar
1/2 cup sugar
2 tablespoons kosher salt

1. Combine the daikon, carrots, and onion in a medium heatproof bowl.

2. In a small saucepan set over medium heat, heat the oil. Add the garlic and peppers, and cook for 2 minutes, until just before the garlic starts to brown. Add the cinnamon, star anise, coriander seeds, and turmeric, and cook for 1 minute to release their aromas. Add the rice wine vinegar, sugar, salt, and 1/3 cup water, and raise the heat to high. Bring the mixture to a boil, and then pour all of it over the vegetables in the bowl. Mix well and let cool in the refrigerator.

3. Transfer the cooled mixture to an airtight container. The pickled daikon can be stored in the refrigerator for up to 2 weeks.

Jamie Oliver’s Quick and Punchy Kimchi

Ingredients:
1 Cabbage, approximately 1 1/4 to 1 1/2 lbs, sliced, 1/2 to 3/4 inch thick
5 TBSP sesame oil
3 dried red chilies, chopped
2 star anise
1 tsp Szechuan peppercorns
2 TBSP sugar
5 TBSP vinegar, white wine or rice wine
2 to 3 cloves garlic
fresh ginger, a thumb-sized piece
salt

In a frying pan on low heat, gently heat the sesame oil with the chilies, star anise and spices for about 5 minutes.

Bring a large pot of salted water to a boil and blanch the sliced cabbage in it for about 1 min. Keep the lid on. Drain and scatter the leaves on a baking sheet to cool.

After about 10 minutes, put the cabbage in a bowl and mix with the flavored oil, sugar and vinegar. Grate in the garlic and ginger and add a good pinch of salt. Mix everything well. Your kimchi will keep in the fridge for about 3 to 4 days.

Dill Oil- ya know, for soups

Here's the dill oil. I made it by pureeing fresh dill and olive oil. Done.

Crème fraîche, the slightly soured cream so popular in France, is easy to make at home. This recipe yields about 1 cup (8 oz.) of crème fraîche, but easily halves or doubles or, even, triples!

1. In a small saucepan over low heat, warm 1 cup heavy cream(not ultra-pasteurized!) to about 90°F to 100°F degrees. Remove cream from heat. Stir in 1 Tbsp. yogurt, buttermilk, or sour cream.
2. Pour the mixture into a jar or clean bowl. Seal or cover and set in a warm place – near a pilot light, on top of a fridge, or on top of a stove are some good choices – until it starts to thicken, between 12 and 24 hours.
3. Once the mixture starts to thicken, smell it. It should smell fresh and clean. Taste it. It should taste tangy rather than sour.
4. Chill the crème fraîche before using, since it will thicken more in the fridge.

Crème fraîche is delicious used in place of sour cream, dolloped onto soups, added to salad dressings, or served it alongside berries or berry desserts. Crème fraîche will keep, covered and chilled, up to a week.