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The green beans needed urgent attention, and were just about at the too-big place where they get all chewy and you have to leave them alone and wait for the beans. And Milo doesn’t like green beans, so I took advantage of both things and made them super-hot Chinese style- one of our favorite things. With copious garlic and ginger, two chiles de arbol, a big glug of sambal oelek, and rice vinegar, soy sauce, nam pla, sesame oil, and a little flour to thicken the sauce, they were incredibly good and perfectly hot.

The rest of the meal was kimchi juice-marinated salmon baked with togarashi and black sesame seeds, fried rice with red and green onion, and a pesto made from radicchio, plus Genovese and lime basil in roughly equal measure. I made a little reduction sauce with the fish marinade, adding mango juice and red wine, and we drank a Jacky Renard Irancy. Words can’t express how much I needed to make and eat this meal.

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  1. cookiecrumb
    August 2

    I love it when you raid the Asian pantry.
    I did not say panty.

  2. Zoomie
    August 2

    Comfort food as only you can make it.

  3. Brittany
    August 3

    I could drown in sambal…but it might hurt in some places.

  4. Heather
    August 3

    Were you all “howmph nom nom nom good”? Yeah, I though so.

  5. Hunter Angler Gardener Cook
    August 3

    Wow. Holy fusion, Batman! Did you get 4 or 5 cultures into that dish? Nice one!

  6. peter
    August 13

    CC: No, but you thought it.

    Zoomie: Real comfortable.

    Brittany: Yep, it would sting a little. But there would also be pleasure.

    Heather: It’s like you were there.

    Hank: I taught the world to sing in perfect harmony.

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