August 10, 2012
It’s the time of year where just about anything your heart desires is available fresh and local here in Ohio. Farmer’s market tables groan under the weight of melons, zucchini, tomatoes, peaches. Oh the loveliness.
Local Matters (whose mission is to transform the food system in central Ohio to be more secure, prosperous, just and delicious) hosts Local Foods Week every year. This year they have so many events from tastings to picnics to special local foods week tours. It’s kind of a party with produce all week. Which is awesome.
Cooking with local produce is my personal favorite thing to do this week.
But it’s summer, too, and if you ask me, that means cooking should be just barely above a simmer. If you’re in the house, lightly sauteed or not cooked at all are methods I can stand behind.
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January 24, 2011
This is a seriously regional favorite. So seriously regional that much of Texas won’t even know what these are. Only the folks from San Antonio will smile knowingly and nod their head, saying, “Yes. Puffy tacos. We go way back.” San Antonians love their puffy tacos. So much so that the local minor league baseball team The Missions has a secondary mascot: a puffy taco. PK tip: A bizzare seventh inning stretch tradition involves a small child that circles the bases in furious pursuit of the taco. They almost always manage to tackle the taco just before the it reaches home. Good times. I keep telling you to visit.
Some say they were originally created at Henry’s in San Antonio. It’s different from a regular taco in the sense that the raw masa tortilla is simply fried, not griddled then fried as in most gordita, taco and chalupa shells. The resulting shell is, well, puffy. And delicious. And like no other taco you can buy anywhere outside San Antonio. You know you’re curious. Go on, fire up that fryer.
N.I.O.S.A. Puffy Tacos, serves 4
For the filling:
Last bit of that braised brisket, about 3/4 pound, shredded, not chopped
1 T chile powder
2 T cumin (or comino, people)
1/2 c homemade chicken, beef or vegetable stock, otherwise use water. Really.
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January 23, 2011
A trip to an Asian market is so heavenly. Those markets are filled to the brim with flavor and inspiration. My favorite Japanese shop is Tensuke Market. It’s where I get my yuzu and some of the most delicious soy sauce ever. It’s where you can pick up really fresh sushi, and carefully crafted bento boxes. It’s also where I found the shumai wrappers for today’s Philippine siomai.
The Japanese don’t typically fill shumai with beef, but it’s common in the Philippines. So with a little nod to a couple of different cultures, I wound up with a really tasty appetizer that’s a snap to assemble and serve thanks to the leftover brisket.
Beef Siomai, makes 28
3/4 pound leftover braised brisket, very finely chopped
2 inch piece of ginger, finely grated
2 green onions, finely sliced
1 heaping t of miso paste
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