miscellaneous


Tis the season for roasting vegetables to within an inch of their lives. In the event that you’re tired of plain old roasted vegetables—which I don’t think is actually possible, but still—I highly recommend drizzling them with this bright, amazing cilantro-mint chutney. The original recipe has it with chicken kebabs, and I can confirm that it is also plenty delicious on a spoon. I’m pretty sure this would taste good on absolutely anything, perhaps including, say, cereal or ice cream, although I don’t intend to test that theory.

Chut-tastic

I also recommend making this amazing cilantro-mint chutney if you have mint and cilantro languishing in your fridge. Not that that happened to me or anything.

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Chances are good that you already have in your refrigerator the two ingredients required for making the best condiment known to humanity: sriracha sauce (sometimes also known as rooster sauce) and mayonnaise.

Before.

Combine them, in amounts of your choosing, and you will create instant flavor heaven. It is glorious on french fries (if you don’t believe me, check it out at Good Stuff Eatery) and on roast beef sandwiches. It perks up bland vegetables and is what gives a spicy tuna roll its kick. Lately I’ve been using it on crunchy roasted broccoli, but there are really no limits. I imagine it would be killer on a crabcake, or even as a binder, instead of plain mayo, in tuna salad.

After.

I’m sure there must be some kind of food that doesn’t taste better with this on it, but I haven’t found it yet.