I’m not much of a salsa verde person. And I can’t tell the difference between a good or bad salsa verde (I’m more of a tomato-base salsa kinda gal). Since it’s made from scratch, I’m just going to assume it’s good. The only reason I made it is for a stew dish (recipe to come soon) and for snacking while I was cooking. Initially I thought the salsa was just OK. But it tasted better as it ages.
When E and M were visiting with the girls, one of the activities we did was oyster shucking. Chris and I were in charge of making the condiments for the oysters. And Kimi took care of the barbecue items. We made a mignonette and this butter. We used this butter to barbecue the oysters and it was delicious! If you have never been oyster shucking before, it’s quite the experience. It’s great for big groups but be sure to bring plenty of muscles with you.
Earlier this month, I discovered how easy it was to make butter at home. Thanks to the lovely and talented Lindsay of { fleur de sel } for posting her wonderful Freshly Churned Butter recipe, I will never go back to store-bought butter again, except for baking and cooking. Why bother when you can easily make them yourself? All you really need is heavy cream and a mixer and voilà, you have butter! So if you haven’t gone over to { fleur de sel }, take a look at some of Lindsay’s delicious recipes.
I love this dipping sauce. I made it specifically for the Haemul Pajeon dish but you can use this dipping sauce for pot stickers, green onion pancakes, or any dumpling dishes you like. My Mom used to make a similar dipping sauce for dumplings and turnip cakes but she leaves out the red pepper flakes and sesame seeds. She also added brown sugar in hers.
I made this relish to pair up with my bacon wrapped hot dogs. It is just as tasty without the bacon, if you’re too lazy to wrap them. This would be phenomenal in a bulgogi burrito or a burger. I’ll have to do that in another post. Stay tuned…
Last night, we had Shrimp Onion and Sweet Pepper Quesadillas for dinner. I made this salsa mainly because I think mango pairs so well with shrimp than your typical tomato salsa. Not to mention how cheerful it looked.
This pico de gallo was included in the three meat chili nachos we had a couple of nights ago. Feel free to sprinkle it on top of your nachos or have it with tortilla chips. Yum!
I bought a small container of jalapeno peppers to make fresh salsa today. But the store didn’t sell them individually so I had to buy them in bulk. It would be such a waste to let them sit in the fridge so I decided to pickle them to preserve the ones I won’t use.
A while back, I bought a jar of Roasted Garlic Onion & Fig Jam. I used it in everything I could think of. Sandwiches, salad dressings, quick pan sauces, and on my cheese platters. The jam is long gone so I was inspired to make an at-home version. Since figs are in season —why not?
uni homemaker 