Saturday, September 18, 2010
I love pork and beans. I can't have pork, garlic, onion, ketchup, celery salt. All that, I would put in my pork and beans with some salt pork, pork belly. I used what I could and I think this works well. So well in fact, my husband asked me to make it for a party that's coming up.
1 can of navy beans
1/2 cup of jalapeño jam
2 Tablespoons of molasses
1 teaspoon of good polish mustard
3 dahses of your favorite hot sauce
1/4 cup of your favorite veggie sauce (ketchup, or tomato sauce)
2 teaspoons of soy sauce
Drain the beans, add all ingredients into a sauce pan and set to low. Simmer for 30 minutes to 1 hour. The longer you simmer the more flavor will infuse the beans.
What can I say? I was inspired by watching Master Chef. I had a beautiful head of cauliflower that I picked up at the farmers' market. I loooove Soup. My husband is not a big fan of soup. I usually can get him to try a soup if I blend it. The combination of my favorite Thai seasonings push this over the top. My soup has my stock that I make every weekend when I put a bunch of veggies in a pot and boil with Ginger, salt, pepper, cumin, corriander, tumeric and herbs. You can use your favorite stock, veggie stock, chicken stock.
Thai Cauliflower Soup
Fresh cauliflower 1 Small head
Vegetable Stock 4 cups
Cumin 2 teaspoons
Curry powder 2 Tablesppons
Cayenne Pepper 2 teaspoons
Corriander 2 teaspoons
Salt to taste
Pepper 2 teaspoons
Butter 1 Tablespoon
Fish Sauce 1 to 2 Tablespoons
Lime Juice 1 to 2 Tablespoons
1/2 can of coconut milk
fresh cilantro chopped for garnish
Put a big sauce pot or dutch oven on the range and turn the heat on high. Add your stock and cauliflower, roughly chopped. Add the curry, cumin, coriander, black pepper and salt. Stir. As the stock slowly comes to a boil, add the coconut milk, butter, cayenne pepper and stir. After it comes to a boil cover and turn the heat down to simmer. Wait 1o minutes, then add the lime juice and fish sauce. Add 1 Tablespoon first, then taste. Adjust salt and pepper seasonings and add the second tablespoon of fish sauce or lime juice if you taste something missing. (If you are not allergic to garlic now would be a good time to add some crushed garlic 1 glove and a teaspoon of crushed ginger) Let simmer for another 10 minutes. Blend the soup with a hand blender or in the blender in sections. Back on the stove, Simmer for an additional 5 minutes.
Taste and adjust seasonings. Serve with fresh chopped parsley.