I’ve noticed that I have written about meat dishes feverishly…and it’s about time that I change things up. Cooking for Vipul is still a very unique experience and I have been able to experiment with MANY meat dishes…but I have also excluded the vegetable dishes that come alongside these meat hearty recipes. Because a meal without balance is not really a full meal.
I just can’t let these dishes pass me by…let me continue this post with a few recipes for vegetable side dishes…simple and plentiful…easy and damn delicious.
I really like the individual recipes for incorporating the merging of the many ingredients of my culture as well as my youth growing up in Southern California. Now with what I have learned as a line cook I can now use everything to my personal at home advantage and for my personal chef duties.
The flavors are Italian, Coastal, Vietnamese, Caribbean, as well as Indian. I write with great anticipation for each recipe hoping to excite new and old readers.
It’s not a fancy fusion…it’s just instinctual.
This if for the very talented Valerie Shagday♥.
Heirloom Tomato Salad with Fried Plantains Avocados and Shallots.1 large or 2 med Heirloom Tomatoes 1 Ripe Avocado 1 green plantain 1 Small Shallot 1/4 C.
1 tsp. Lime Juice Olive Oil
Directions: Remove skin from the green plantain. Cut your plantains to 1/2 inch thick . Boil until a knife can pierce through the plantain and slide out easily. Take out of water and cool. Using a piece of parchment paper place over individual pieces of plantain. Using either the s ide of your knife or another flat object press firmly over the plantain to flatten to half its size. Heat oil in a non stick pan and lightly fry till crisp on both sides. Season lightly and drain on a towel. Slice your shallots and macerate them in some red wine vinegar.
Cut your heirlooms whichever way you like; either in wedges or 1/4 inch rounds. Halve your avocado and remove the pit, using a large spoon begin to scoop out your avocado and slice into wedges. Arrange accordingly: Tomatoes, plantains, avocado slices alternating between and slightly overlapping. Lightly salt and pepper your vegetables, Squeeze some lime juice over the limes and the plantains, a drop of red wine vinegar over the tomatoes, lightly squeeze the excess vinegar from your shallots and drop randomly over the salad and finish with a drizzle of Olive Oil and a nice sprinkling of parsley.
Jicama, Fennel and Golden Beet Root Salad with Lime Boccorones and Mint.1 C. Jicama 1 C. Fennel 1 small. Golden Beet 1/4 C. Lime 6 White Anchovy Filets 1/4 C. Mint 1/4 C. Olive Oil 1/4 C. White Balsamic Vin.
Directions: Peel: Jicama, and Beet. Using a mandolin slice shavings of your Jicama and fennel 1/8″ thick. Slice your beet root a bit thinner. Begin to slice your Jicama and fennel into match stick size cuts and set aside. Macerate your beet slices in the White Balsamic Vin. In a bowl toss your Jicama, Fennel and Lime juice w/ a few drops of the White Balsamic, salt and pepper and set aside. Arrange: Alternating between small grabs of the Jicama and Fennel salad, slightly overlapping so that you can still see the golden beet. Lay your White Anchovies over the salad. Add an extra squeeze of Lime juice, and drizzle of Olive Oil. End with a generous sprinkling of chopped mint.
Curry Spiced Potatoes and Peas.
Since peas are not always handy year round frozen peas are always accepted. Here I used a medley of red and yellow potatoes.2 T. Curry Powder 1/2 lb. Boiled Potatoes 1 C. Peas 4 Cloves. Garlic 1 Jalapeno
1 C. Yellow Onion 2 T. Ginger 1/4 C. Cilantro
Olive Oil Salt Pepper Directions: Boil your potatoes in salted water until they become fork tender. Take them off heat and cool. Reserve the water.
In the meantime grate your ginger, and rough chop your jalapeno. In a mortar firmly pound your garlic and add your ginger jalapeno and some salt as the abrasive. Dice your onion into small dices. Roughly dice your potatoes.
Heat a skillet on high. Add Olive Oil. Add your combination garlic, jalapeno and ginger mixture. Turn heat to medium. Release these aromas into the pan and add your Curry powder. Incorporate that into the pan then add your onions. Stir for about 5-6 minutes til onions are soft and translucent. ADD your potatoes and Peas. Continue to cook and scrape bottom of the pan. If pan is getting too dry add about 1 C. of your reserved potato water. At the last-minute add chopped cilantro and Olive Oil.
Black Eyed Pea Salad with Garlic, Ginger and Olive Oil.This one is probably the easiest out of the bunch and takes up zero stove space! 1 Can Black Eyed Peas (Drained) 1 tsp. Garlic 1 tsp.Ginger 3 T. Lemon Juice 1/4 C. Parsley 1/4 C. Olive Oil
Salt Pepper Directions:
Finely mince your garlic to almost a paste. Finely grate ginger. Roughly chop parsley. Drain a can of Black eyed peas, and place into a bowl. Add garlic, ginger, lemon juice, salt and pepper. Fold in parsley and the olive oil.