sel et sucre

Tag: apple cider vinegar

  • Pickled Roasted Peppers

    pickled roasted peppers

    I think I’ve mentioned that food in general is surprisingly expensive here in Montevideo. The prices are nearly what I encountered back in DC – except now I don’t have a full time job. So I haven’t been eating out a whole lot here, since there aren’t really options like the $10/dozen empanadas back in Buenos Aires. Instead, I’ve turned back to sandwiches – once you have a couple basic ingredients on hand, they take mere minutes to put together, and having great condiments like these pickled roasted peppers on hand make them truly amazing. I’ve pickled raw bell peppers, and I’ve roasted them, but I’d never thought to combine the two before. This is an interesting mix, since the natural sweetness of the bell pepper, concentrated and enhanced by the roasting, plays well with the tartness of vinegar. It’s surprisingly mellow for a pickle, actually, but I think pickle lovers will definitely appreciate swapping these in for the traditional roasted bell peppers on their sandwiches (and salads).

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  • German Red Cabbage

    german red cabbage

    Although I often focus on main dishes (especially one pot meals), there’s a lot of value in being able to provide the perfect foil to your piece de resistance. This recipe is simple, but cooking shredded red cabbage for over an hour with vinegar, sugar, apples, and a few key spices makes for a delicious side. I ate this tangy sweet cabbage alongside a simple combination of sausage and white beans, and I think it would serve as a good complement to any kind of beans or any kind of pork. The vibrant purple of the resulting dish also makes it an easy way to provide a often much-needed visual pop to a meal.

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  • Lentil Sloppy Joes

    lentil sloppy joes

    I’ve long been a messy eater. When out at a nice restaurant or eating with someone I’m trying to impress, I do my best to keep myself neat. But usually I manage to make a complete fool of myself by staining my white shirt (when will I learn to wear darker colors?) or somehow getting sauce on my nose. So it’s nice sometimes to eat something that’s supposed to be messy. With sloppy right in the name, these lentil sloppy joes give me the perfect excuse for getting food everywhere. I’m feeling strangely suspicious of ground beef these days (although I do still find it hard to resist hamburgers), so I opted to make a vegetarian (vegan even!) version using lentils instead. Economical, filling, and fun to eat, these sloppy joes taste surprisingly similar to the traditional ones and are a snap to throw together. Just don’t eat them while wearing a white shirt.

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  • Coffee-Rubbed Pulled Brisket

    coffee-rubbed pulled brisket

    After making pulled pork recently, I felt inspired to create a similar recipe using brisket. I love the combination of roasted coffee notes with beef, and I managed to get my hands on some smoked salt which, in addition to the smoked paprika, added great smoky notes. The inclusion of lemon zest is crucial to brightening the flavors (as the intense flavors of the coffee and smoked spices can feel a bit muddied without it). The rub I used here is very simple, but you could experiment with adding more spices; I think I might include cumin and oregano next time or use my chili powder instead of ancho chile powder. I served this pulled brisket with a quick oil and vinegar slaw (too simple for a recipe – just combine 1/2 head shredded cabbage with red wine vinegar, olive oil, salt, and pepper).

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  • Chicken Adobo

    chicken adobo

    Chicken adobo is a Filipino dish where chicken is marinated and then cooked in a combination of vinegar and soy sauce. I like the flavor from apple cider vinegar (although I’m pretty sure it’s not traditional), and you’ll also want to make sure to use good quality soy sauce. I typically marinate in the same pot I’m planning on cooking it in (if your pot is a temperature-sensitive material, remember to let the pot come to room temperature before putting it on the stove to avoid damaging it with the heat difference) which also makes this an astoundingly easy meal. Chicken adobo is traditionally served over rice to soak up the sauce, and I’ve found I’m also a big fan of peas as a side (as pictured here).

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