Condiment Nation

Here's a simple post to follow my last, not so simple one. 

As many of you know, I've been reading Momofuku by David Chang and Peter Meehan. It's a fun read and has a lot of great stuff within its papery confines. Here is a terrific recipe for Ginger Scallion Sauce. This goes fabulously on Hanger Steak or Pulled Pork. I'll bet it would dress up almost anything in a most satisfying way! The same can be said of the other condiment, which is simply, pureed kimchi. Get good kimchi from a reliable Korean market. San Francisco is a little frustrating from a Korean market perspective. I've only been able to find one really good one. It's in the Inner Richmond and is called First Korean Market located at 4625 Geary Blvd, San Francisco, CA (415) 221-2565. In Chicago, it seems there is a Korean market inhabiting every third storefront. Hell, even in my adopted hometown of Iowa City, there are like three pretty good ones. In San Francisco, only one. Hmmm…

Ginger Scallion Sauce

21/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)

1/2 cup finely minced peeled ginger

1/4 cup grapeseed or other neutral oil (I used olive oil and it worked beautifully. Sorry not into the neutral oil thing.)

11/2 teaspoons light soy sauce

3/4 teaspoon sherry vinegar

3/4 teaspoon kosher salt, or more to taste

Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. 

Taste and check for salt, adding more if needed.

The sauce is best after 20 minutes and good for a couple of days.

First Post!

Due to my ever fluctuating waistline, I've decided to do the Mark Bittman thing and delve into the vegetarian. This is what we had for dinner last night. Contrary to what Anthony Bourdain says, vegetables are good!
I'm a big fan of cooking a big batch of whatever and eating it for the next few days. The main components of these tacos are simply prepared and taste really delicious. Pinto beans and corn are both inexpensive and marry together to supply a lot of the body's needed vitamins, minerals and protein. Cheap, nutritious, and easy! What could be better?

The Pintos:

2 cups of dry pinto beans
Olive oil to taste
1 medium diced white onion
Salt

Soak the beans overnight in plenty of water. (you don't have to do this but, I always do and it seems to make the beans more tender.)
Drain and rinse the beans on the next day when you're ready to do the cooking.
Saute the diced white onion in the olive oil for about 10 minutes until everything starts to brown up nicely.
Add the rinsed beans and cover with about 2 quarts of water.
Bring your pot to a furious boil for about 10 minutes then, back off on the heat and simmer for about 45 minutes to an hour until the beans become tender. You'll know when they are getting close by giving one a bite.
Add the salt and cook the beans for about another ten minutes.

The Corn: (I copped this recipe from Rick Bayless's Mexican Kitchen)

4 ears of fresh, shucked corn
2 jalapeno peppers sliced into rings, seeds and all
1/2 tsp salt
The juice of 1 lime
3 tablespoons of epazote or 1/4 cup cilantro

Epazote is an ingredient largely unknown to most North American cooks. It is a Mexican herb described by Rick Bayless as having "the aggressiveness of fresh rosemary, the pungent assertiveness of cilantro and the tenacity of anise". It imparts an earthiness that once you start using, you'll  miss if its gone. I never cook black beans any more without epazote.

Carefully cut the kernels of corn from the cobs using a sharp knife
Heat a dry, heavy, cast iron or non stick skillet and add the corn and jalapenos for about 10 minutes or so until the corn starts to brown up.
In a measuring cup combine a 1/4 cup of water with the lime juice and salt, stirring until the salt is dissolved.
Add the epazote or cilantro to the corn then, drizzle the liquid over everything.
Let everything stand for a few minutes off the heat until the flavors meld and taste for salt.
Serve with more lime if you want.