Sunday, May 21, 2006

thai chicken wings

chicken wings (I used 8, each cut in half to wing/drum sections)
lime juice (2 limes)
vegetable oil (2-3 tablespoons)
fish sauce (2 tablespoons)
finely chopped shallot (I small one)
finely chopped garlic (3 cloves)
finely chopped cilantro (~3 tablespoons)
black pepper
brown sugar

preheat oven to 400.

prepare sauce: combine liquid ingredients, shallot, garlic and cliantro. mix ingredients to taste -- and taste often. add sugar and water to taste and as needed. you should end up with ~1/2 cup of sauce. set roughly 1/3 of sauce aside.

season with salt and pepper, and brown wing sections in a pan.

arrange wing sections in a baking pan/dish in a single layer. lightly brush with 1/3 of sauce, save other 2/3 for after baking.

bake for about 35-40 minutes, or until crispy.

toss wings with remaining sauce and serve.


Wednesday, May 17, 2006

Baked Brown Rice, Mushrooms, and Tofu

This is based on a Joy of Cooking recipe that my mother used to make all the time when I was growing up. She mad it as a side dish, but I add tofu and make it as a while dinner.

You will need:
One frying pan
One stop-top safe baking dish (like Corningware! But if don't have one, that's okay, you can fry everything in the frying pan and bake it in a baking dish OR put the frying pan in the oven if you have a frying pan that can go in the oven.)
~ 2-3 T of butter or olive oil OR BOTH!
1 package of firm tofu, squeezed, pressed, and cut into cubes (whatever size cubes you want)
1 medium onion, diced
1 clove garlic, or more if you like garlic, chopped
1 package of mushrooms, coarsely chopped (get the pre-sliced ones and make technology work for you)
1 c. brown rice
2 1/8 cup of vegetable or chicken broth

Preheat oven to 350.

In the frying pan, heat up some olive oil and brown the tofu cubes. Meanwhile, melt the butter or heat up the olive oil (OR BOTH!) in the baking dish. (If you don't have a baking dish, finish browning the tofu, take it out and drain it on a paper towel, and then do all this sauteing in the frying pan.)

Add the garlic, mushrooms, and onions and cook until everything is all soft and smells GREAT. Add the rice and some salt and pepper and stir to coat the rice. (If you're doing this in a frying pan, transfer to a baking dish here.) Add the tofu and the broth, then pop a lid on it and bake it for 45 minutes. Give it ten minutes or so to stand before you serve it.

Tuesday, May 16, 2006

North Carolina Pan-Fried Shrimp n' Grits

(Serves 4)

For the cheese grits:

1 cup stone-ground grits (although the corn grits (aka polenta) seemed to work pretty well also)

1 tsp. salt

4 cups boiling water

3/4 cup freshly grated white Vermont sharp cheddar cheese

1/4 cup freshly grated Parmesan cheese

3 Tbs. butter

Freshly ground black pepper


Whisk the grits and salt into the boiling water, reduce to simmer, and cook for 35 to 40 minutes, stirring frequently. When the grits are tender, turn off the heat and stir in the cheeses and butter until melted. Season to taste with pepper and Tabasco and keep warm.

For the shrimp:

3 slices bacon, chopped

2 Tbs. peanut oil

1 lb. peeled and deveined shrimp


1 1/4 cups sliced mushrooms

1 large garlic clove, chopped

2 tsp. fresh lemon juice



1/2 cup thinly sliced scallions, green and white parts

Cook the chopped bacon in a large skillet until crisp. Set aside the bacon and pour off all but one tablespoon of the fat. Add the peanut oil to the skillet and heat. Gently toss the shrimp with flour until they are lightly coated. Shake the shrimp to remove the excess flour.

Over medium heat, sauté the shrimp in the hot fat for one or two minutes until approximately half cooked. Add the mushrooms and toss. When they begin to cook, add the reserved bacon. Press the garlic clove and stir it in. Very quickly add the lemon juice. Do not let the garlic brown. Season to taste with salt and Tabasco and add the scallions. The total cooking time is about four minutes, depending on the size of the shrimp. Pour the shrimp and sauce over the grits and serve immediately.

Monday, May 08, 2006

"it's like destroyer meets rachel's or something"

Final Fantasy, "This Lamb Sells Condos"

This song may be somewhat unrepresentative, in that the string quartet that features so prominently on the rest of the album is nowhere to be found here. But man, it's beautiful nonetheless: how about that Charlie Brown Christmas children's choir at the end?

Dream Hush Puppies


2 cups flour
1 cup + 2 tablespoons olive oil


Mix the flour with one cup of oil until it forms a dough.
Heat up 2 tablespoons of oil in frying pan.
Fry up hush puppy-sized chunks of dough until they are golden.
Let cool and consume.

(Note: this recipe is based on a dream I had last week. Although in my dream it produced delicious hush puppies that mysteriously tasted of corn, your results in the real world may vary.)

Wednesday, May 03, 2006

IAM - Je Danse Le Mia

Refresh yourself with some badass Marseilles rap from 1993.

Cobra Man

I don't know the name of this song, and I'm too lazy to search too much, but this is CoBrA MaN, and it's TEH FUNNAY:


Stone Fox

A little bit of me, a lot of garage band, and a tiny bit of Bjork... I recorded this a while ago (possibly 2004?).

Hopefully, I'm doing this right... Let's see...

Possibly So

Tuesday, May 02, 2006

Make You My Priority

Danielson - Two Sitting Ducks

This is my current favorite Danielson song from their new album Ships. It's a rave-up.