Gingered and Peppered Aparagus

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Asparagus is a nutritional gem. It has only 22 calories per half cup or approximately six spears and contains vitamins A and C plus 2 grams of fiber.

Ingredients

  • 1 pound fresh asparagus

  • Vegetable cooking spray

  • 2 tablespoons low sodium soy sauce

  • 2 teaspoons sesame seeds, toasted

  • 1 teaspoon minced ginger root

  • 1 serrano chile, seeds and stem removed, minced

  • Dash of freshly ground black pepper

Instructions

Snap off tough ends of the asparagus. Remove the scales from the stalks with a knife or vegetable peeler. Cut the spears into 2 inch pieces.

Coat a large nonstick skillet with cooking spray. Place over medium low heat until hot. Add asparagus, soy sauce, sesame seeds, ginger root, serrano, and pepper. Cook, stirring constantly for 5 minutes. Serve immediately.

New Potato and Cilantro Ratatouille

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Now here’s a delicious spring vegetarian dish that utilizes new potatoes, and feel free to increase their number and reduce the eggplant if you so desire.

Ingredients

  • 1 medium eggplant, cut into 1 inch cubes

  • 1 tablespoon coarse salt

  • 1/4 cup olive oil

  • 2 stalks celery, cut in 1 inch pieces

  • 2 medium leeks, cut in 1 inch pieces

  • 2 purple onions, cut in 1 inch pieces

  • 7 cloves garlic, chopped

  • 4 new potatoes, quartered

  • 1 green bell pepper, coarsely chopped

  • 1 red bell pepper, coarsely chopped

  • 2 zucchini, cut into 1 inch pieces

  • 6 tomatoes, quartered

  • 1 cup vegetable stock

  • 1 1/2 cups fresh cilantro, chopped

  • 3 tablespoons plus 1/3 cup sesame oil (not the Oriental concentrate variety)

  • 2 tablespoons New Mexican red chile powder

Instructions

Preheat the oven to 375 degrees. Place the eggplant in a colander. Toss with salt and set aside for 1 hour to remove moisture. Pat dry with paper towels.

In a large skillet, heat the olive oil. Saute the celery, leeks, onions, and garlic. Carefully remove the sauted vegetables, leaving the oil in the skillet. Place the vegetables in a large oven-proof casserole dish.

Saute the potatoes in the skillet for about 5 minutes, then add to the casserole. Next, increase the heat and stir-fry the red and green bell peppers and zucchini in the skillet for about 5 minutes. Add this to casserole with the tomatoes, broth, cilantro, 3 tablespoons sesame oil, and the chile powder. Stir gently and bake for 30 minutes, uncovered.

Wipe out the skillet and add the 1/3 cup sesame seed oil. Over medium heat, saute the eggplant until tender. Stir the eggplant into the casserole and bake, covered, for 30 more minutes.

Hot Sauced Shad Roe with Green Chile & Cheese Eggs

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You can actually use any fish roe in this recipe, so ask your local fishmonger what is available. If you’re in Richmond in April, you’ll find this breakfast shad recipe in restaurants. Of course, you won’t find the green chile eggs, as we do that here in New Mexico. This recipe will not win any awards from the Food Police.

Ingredients

  • 4 shad roes

  • 1/4 cup bacon drippings, melted

  • 1 tablespoon butter

  • 6 eggs, beaten with a little milk

  • 1/4 cup chopped green chile

  • 1/4 cup grated pepper jack cheese

  • Hot sauce of choice

Instructions

In a skillet, combine the shad roes and the bacon drippings and fry the roes for about 10 minutes, turning several times. When the roes are half-done, in another skillet melt the butter, add the eggs and scramble with a fork. When the eggs are nearly done, add the green chile and cheese. To serve, sprinkle the roes with your favorite hot sauce and place next to the eggs.

Sambal Oelak (hot chile and lime condiment)

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This basic, hot sambal, which has been called the “mother” of all sambals, is also spelled olek or ulek. Since “olek” means hot peppers, I’ll go with that spelling. This sambal goes well with meats and poultry as well as being a perfect condiment to just add heat to your meal. It can also be used as a base for creating other sambals or as a substitute for fresh chile peppers in recipes.

Ingredients

  • 1 cup dried red chiles, such as piquins or cayennes, stems removed

  • 6 cloves garlic

  • 3 tablespoons lime juice, fresh preferred

  • 1 tablespoon vegetable oil, peanut preferred

Instructions

Place the chiles in a bowl, cover them with hot water and let them sit for 15 minutes until softened. Remove the chiles, drain and discard the water.

Combine all the ingredients in a blender or food processor and puree until smooth. Thin the sambal with more lime juice if desired.

 

Sambal Trassi (Shrimp paste Condiment)

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This recipe and others can be found in the following article:

Indonesian Sambals

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus


Ingredients

  • 1 tablespoon shrimp paste (trassi)

  • 2 tablespoons chopped red chiles, such as cayenne

  • 1 tomato, chopped

  • 2 teaspoons brown sugar

  • 1 tablespoon lime or lemon juice, fresh preferred

  • 1 teaspoon salt

Instructions

To toast the trassi, spread the paste on a piece of foil and fold to seal. Place under a broiler for 2 minutes. Remove and cool.

Combine all the ingredients in a blender or food processor and puree until smooth.

Serve this sambal at room temperature.