Black eyed Peas Hot dog

Black eyed Peas Hot dog

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Serves: 4

Ingredients
  • 1 15 oz. can of black eyed peas
  • 2 to 3 tablespoons brown or white rice flour or corn starch
  • 1 teaspoon nutritional yeast
  • 1 teaspoon vegan Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 small shallot, finely minced
  • 2 to 3 cremini mushrooms, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon fennel seeds
  • ½ teaspoon red pepper flakes
  • 4 tablespoons olive oil
Spice mix:
  • ¼ teaspoon ground allspice
  • ½ teaspoon oregano
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
Directions
  1. Heat 2 tablespoons of oil into a small pan, about 2 minutes. Add fennel seeds and let them sizzle, 30 seconds. Add shallot and red pepper flakes. Sauté those until shallots are translucent, 2 minutes. Add mushrooms and sauté them for 3 minutes. Add tomato paste and sauté it for a minute with shallot and mushrooms. Let the mixture cool for 5 minutes.
  2. While shallot mixture is cooling, drain and rinse black eyed peas. Mash them into food processor until almost mushy.
  3. Combine spice mixture into a medium mixing bowl. Add mashed peas and shallot mixture. Add 2 tablespoons rice flour, yeast and Worcestershire sauce. Mix everything well. Try to foam a small ball, if mixture does not stay together, add one more tablespoon of flour. Divide the dough into four equal parts.
  4. Cut about 1 foot of plastic wrap piece. Put one part of dough on to plastic wrap and form into about six inch hot dog shape. First wrap plastic wrap tightly into tube shape, then twist both ends of plastic wrap as tight as you can. Tie each end with a piece twain. Poke few holes with a toothpick. Repeat the process for remaining three hot dogs.
  5. Boil water in at least 5 quarts of pot. Transfer the wrapped hot dogs to boiling water. Lower the heat so water is simmering. Let hot dogs simmer for 15 minutes. Remove from water and let them cool down, at least 30 minutes.
  6. Heat remaining oil into a large nonstick skillet. Brown the hot dogs on medium heat all around, about 5 minutes. Be gentle while turning hot dogs so they do not break. Serve them on your choice of buns and condiments.
Notes
Hot dogs can be made ahead.

 

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Nashville Hot Cauliflower

Nashville Hot Cauliflower

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Serves: 4

The recipe of Nashville Hot Oil is adapted from Chef Steve Raichlen's Projectsmoke.
Ingredients
  • 1 large cauliflower, washed and cut into large florets
  • 2 eggs
  • 1 cup buttermilk
  • ¼ cup water
  • 1 cup all-purpose flour or more
  • 2 tablespoons corn starch
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Canola or vegetable oil for frying
Dry rub:
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic power
  • 1 tablespoon onion powder
  • 2 tablespoons cayenne pepper or to taste
Nashville hot oil:
  • 2 tablespoons cayenne pepper or to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon celery salt
  • 1 tablespoon salt
  • 2 tablespoons dark brown sugar
  • 1 cup vegetable or canola oil
  • 6 tablespoons butter
Directions
  1. Combine ingredients of dry rub in a small mixing bowl. Transfer cauliflower florets to a mixing bowl or a large zip lock bag. Sprinkle the rub over cauliflower and stir gently to coat spices evenly over cauliflower. Let it stand for an hour at room temperature.
  2. Make hot oil: Combine dry spices, salt and sugar in a heavy sauce pan. Sauté over medium heat until spices are fragrant, about 3 minutes. Whisk in oil and butter and let it simmer for 2 to 3 minutes. Remove pan from heat and let it cool to room temperature.
  3. Combine eggs, buttermilk, and water, 1 teaspoon of salt and ½ teaspoon of black pepper in a large mixing bowl. In another large bowl combine flour, corn starch, remaining salt and pepper.
  4. Dip each cauliflower floret in buttermilk and coat with flour twice.
  5. Heat oil in a frying pan until hot enough to fry. Fry florets until golden brown, for 5 to 6 minutes. Drain excess oil on a wire rack or pepper towel lines baking pan. Transfer florets to a large mixing bowl. Pour hot oil over cauliflower and stir to coat with sauce. Serve over white bread with pickles.
Notes
Try to keep cauliflower florets as large as possible. Smaller ones tend to break easily while dipping in buttermilk and coating in flour. Instead of shallow dishes, mixing bowls work better for dipping and coating florets.

 

 

 

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Sev Usal

Sev Usal

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Serves: 4

Ingredients
  • 1 ½ cups dried green peas
  • 3 tablespoon olive or canola oil
  • 1 medium sized red onion, finely diced (reserve half for serving)
  • 2 jalapeno or serrano chilies, finely minced
  • 3 garlic cloves, finely minced
  • 1 ½ inch piece of ginger, finely minced
  • 2 sprigs of mint
  • 1 teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 1 teaspoon turmeric
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon garam masala
  • 2 teaspoons salt or to taste
  • 2 teaspoons sugar (optional)
  • Juice of one lemon
  • 3 tablespoons chopped cilantro, for garnish
  • 1 cup thin sev (crispy chickpea flour noodles), for serving
  • ½ cup tamarind-date chutney, for serving
  • ½ cup cilantro chutney, for serving
  • Water as needed
Directions
  1. Pick through peas to remove any impurities and soak them in 3 cups of water for 6 to 8 hours or overnight.
  2. Remove excess water to keep just enough water to cover peas. Cook in a medium sized Dutch oven or soup pot with cover until peas are tender, about 45 minutes. Can also be cooked in a pressure cooker according to manufacture direction and then transferred to a Dutch oven or soup pot.
  3. Uncover, add mint sprigs, green chilies, ginger, turmeric, dhana-jeeru, salt and sugar. Let it simmer while you prepare vaghar (hot oil with spices).
  4. In a small heavy bottomed pot, heat oil until simmers. Add cumin and mustard seeds and let it sizzle. Add garlic and sauté it for 30 seconds. Add half of chopped onion, garam masala, and chili powder and sauté them until onion is light golden brown. Pour over simmering peas (usal). Stir the peas to blend spices. Let peas simmer for 10-12 minutes. Add lemon juice and let it simmer for 5 more minutes. If usal is too thick add some water. Remove mint sprigs. Garnish with cilantro.
  5. To serve: Pour hot usal in a soup bowl, spread about ¼ cup of sev on top. Top with tamarind-date chutney and cilantro chutney. Garnish with about teaspoon of chopped red onion. Can be served as an appetizer or lunch.

 

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Green Veggie Burger

Green Veggie Burger

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Serves: 4

Ingredients
  • 1 cup frozen peeled edamame, thawed
  • ½ cup frozen peas, thawed
  • 1 scallion, roughly chopped
  • 5-6 sprigs of cilantro
  • 7-8 leaves of fresh mint
  • 1 serrano or jalapeno pepper, roughly chopped
  • 1 clove garlic
  • 1 inch peeled fresh ginger, roughly chopped
  • 2 tablespoons chia seeds
  • 1 tablespoon corn starch or rice flour
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons mirin or 1 tablespoon honey
  • ½ teaspoon of salt
Directions
  1. Ground chia seeds into coffee grinder. Soak them into soy sauce, lime juice and mirin (or same amount of water). Let them stand for 10 minutes or until thick.
  2. Transfer edamame and peas in a microwave safe bowl. Cover with plastic wrap and cook in microwave for 5 to 7 minutes until edamame are soft but not mushy. Let the cool slightly.
  3. Transfer edamame and peas into a food processor bowl. Add cilantro, mint, scallion, green chili, garlic and ginger. Pulse everything until almost paste like consistency, leaving some texture.
  4. Combine edamame mixture, bloomed chia seeds, corn starch or rice flour into a mixing bowl. Season with salt (and honey) and mix. Divide into roughly four equal parts and form into burger patties. Transfer patties on to parchment or plastic wrap lined baking sheet or a plate and freeze them for at least 30 minutes.
  5. Heat oil in a non-stick pan and cook patties until golden brown on both sides, about 3 minutes on each side.
  6. Serve on a bun and toppings of your choice. Works well with wasabi mayonnaise.
Notes
Because the burger is made with chia seeds, it’s not firm enough for grilling. If you would like to grill it add an egg to make it firm. You can also add cooked quinoa for additional firmness.

 

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