Asian slaw, Grilled Tofu, and Sweet Potatoes w/ lime

Back in May I went back to the US for a few weeks to visit with my parents, enjoy the heat, and basically calm myself before moving to yet another new country. (The multitude of Real Housewives and Daily Show marathons weren't unwanted, either.) As usual, my generous parents plied me with Thai food, guacamole, and all the bagels I could eat. Amidst all this, I did a great deal more "lying on the couch" than "standing in the kitch," however, we did have one famous meal I can share with you.

My Dad had gotten obsessed with Asian slaw after eating a great version at a fancy restaurant in DC: crunchy vegetables, a spicy, peanutty sauce, and on top, perfectly grilled scallops. We decided to have our own version, with scallops for the omnis and grilled tofu (tofu brushed with oil and sprinkled with seasoned salt) for me and my brother. On the side was a basic sweet potato salad: grilled chunks of sweet potatoes with lime, cumin, and a touch of maple syrup.

The dressing was easy to make and the slaw makes a ton, so this is definitely a great crowd-pleaser for a mixed group. Here's the complete menu I would serve for a perfect summery feast:

Summer Asian-Fusion Inspired Grill Menu

Mint Mojitos
Store-bought Veggie Springrolls for an app
Spicy Asian Slaw
Plain grilled Tofu (or scallops for omnis)
Grilled Sweet Potato Salad w/ lime
Fresh Mango w/ a scoop of Coconut ice cream for dessert

*****
Spicy Asian Slaw

For dressing:
-1/4 cup + 2 T smooth peanut butter
-4 T. fresh lime juice
-3 T. H2O
-1 T. Soy Sauce* (Many recipes call for fish sauce, so if you have vegan fish-flavored sauce feel free to use that here.)
-3 T. sugar or Agave nectar
-3 garlic cloves, minced
-1 T. Sriracha (or to taste)

1.) Whisk all ingredients together until smooth. If its too thick, add a little more water. Refrigerate until immediately before serving.

For Slaw
-ca. 2 lbs. napa cabbage, shredded
-1/2 a red cabbage, shredded
-2 large red peppers, deseeded and thinly sliced
-3 large carrots, shredded or thinly sliced
-Cilantro or mint (optional)

1.) Combine all ingredients in a large bowl. When ready to serve, toss with dressing and top with cilantro or mint, if using.
*****

Oh USA, I will miss you and your plethora of ethnic grocery stores, packed with delights. Now back to Budapest...

Song of the Day: Bob Marley- Sun is shining

Coconut Kale with a side of douchery

So sometimes I get a little annoyed with the NY Times and their food section's pissy coverage of vegetarian food. It will always be like, "here's a decent vegetarian side dish that goes great alongside ribs for us normal people!" Or like, touting bacon ice cream as the greatest thing ever and mocking those who think its kind of offensive. Today was no exception, in the short article "The Greens Party" in which the author discusses a bunch of "dudes" at an Indian restaurant who just ordered meat, to the chagrin of the chef who suggested they also eat some token veggies, to be healthy (or whatever.) After discussing the shared recipe for coconut grilled kale the author says,

Made over a charcoal fire or even in a wickedly hot pan, it becomes a dish of uncommon flavor, the sort of thing you could eat on its own, with only a mound of basmati rice for contrast.

But you know, why would you? Here in America, after all, we will always be from Montana somehow.

Lame. I'm so sure there are no vegetarians in Montana and they all subsist solely on cattle based products. I'm also sure that real men don't eat vegetables unless they are grilled. (RAWR!) Anyways, despite the annoying (so annoying) coverage as usual of vegetarian dishes, I took one look at the recipe and thought... "but actually... I have spinach, coconut milk, and lemons in the fridge...."

So I made it. And I wish I could say it was bad, alongside some roasted pumpkin and basmati rice, but dammit, it was delicious. (I seriously took the first bite and was like, "HA! Not good at.... DOH!") So here's the recipe, but don't take it as my tacit approval of the Times snarky vegetarian coverage, just take it as a yummy kale or spinach recipe that has a few of everybody's favorite things in it, and really doesn't need like, a mound of lamb skewers to accompany it. (It also doesn't need 4 hours of marinating.) But that's according to me, not to the Times.

Song of the Day: MGMT- Its Working

Summertime in the USA

Now this is American summer to me: soy hot dogs, grocery store buns, vidalia onions and ketchup. Oh yeah, and 110 degree weather. I'm back in DC for a wedding, but I intend to squeeze a lot of enjoyment out of my visit, particularly since I missed July 4th. I want to ride bikes with my Dad, talk anarchism and art with my little brother, and see movies and cook with my Mom. And after a whole year of heady, strong, luscious German and Belgian beer... I'm ready for some weak-ass Miller Light and Yuengling. :P

I've also been missing having easy access to a grill in Berlin and decided to have an all-grilled dinner for my first night back.

We made grilled corn, generously bedecked with earth balance, salt and pepper. Also grilled slices of sweet potatoes, marinated in lime juice, maple syrup, and mustard (and a little olive oil) that was brushed on during the grilling. And finally kebabs with a line-up of cherry tomatoes, marinated tempeh, and vidalia onion chunks. It was a great and filling meal- and lord how I've missed sweet corn and vidalia onions! I had no idea.


I intend to do a lot more cooking for the brief time I'm home and catch up on all the southern specialties I've been missing, particularly fresh blueberries and (sigh!) kale. Ahhh. Its good to be back.

Song of the Day: Tom Petty- American Girl

You say its your birthday

So it was my birthday almost the second I got back from the bar, and despite being very nearly brain-dead, we had a nice little party at my parents house with a few friends. It was actually a lot like when I was a kid: I went the neighborhood pool all day, ordered pizza for lunch, and came home to dress up a little and eat a grilled dinner. Aren't summer birthdays the best? The only difference is that when I was a child, my mother would bring me a bag of candy to the pool to hand out to my friends, which I would proceed to devour in about 15 minutes then feel nauseated for the rest of the day. (This year's arrangement was preferable.)

When we got back from the pool my roommate Tim made these awesome watermelon drinks for everybody (although I ended up drinking most of them.) Here's the recipe, originally from epicurious.

Watermelon Vodka Cooler
-3 lbs. watermelon de-seeded and cut into chunks
-1/2 c. vodka
-1/4 c. triple sec
-couple squeezes lime juice

In a blender purée the watermelon pieces and strain through a sieve into a pitcher, discarding the solids. (There should be about 2-1/3 cups juice). Stir in the vodka, triple sec, and lime juice. Pour into ice-filled glassed and garnish with a slice of watermelon, if desired. :)
******


It was completely perfect weather all day, so we sat outside most of the night, drinking the watermelon drinks, and watching the dogs show off. That's my dog with a squeeze gangster toy that says: "How you doin?". She likes to trick people into thinking she's talking by greeting them with it when they walk outside.

For dinner, I wanted something very simple and yummy that could easily translate for the meat-eaters at the table, since I was outnumbered for once. We opted for grilled vegetable skewers, grilled polenta, and grilled tofu, with a strawberry-spinach-poppyseed salad on the side. The omnis had some kind of bbq'd meat rather than tofu. Everything was perfect, light and satisfying, and for once I didn't do any of the cooking! We also had a chocolate cake but, being occupied blowing out the candles, I didn't get a pic. But still, really, a perfect birthday with perfect people. :)



Song of the Day: Birthday- The Very Best