Mei 2017 ~ Super Food Notes

Smashed Cucumber Salad – I Crushed This

By JOKO Mei 31, 2017

Your cooking skills might not be the best, but the word on the street is that you’re pretty good at smashing things, sometimes even on purpose. If that’s the case, this refreshing, and very addictive smashed cucumber salad is going to be perfect for you. Above and beyond whisking up an extremely simple dressing, the success of this recipe comes down to you being able to flatten...

A Memorial Day-Away

By JOKO Mei 30, 2017

Just a quick programing note that due to the holiday yesterday, today’s video will be posted Wednesday instead. I’m getting a little smarter in my old age, and actually try to take these off-days off, so I didn’t do a film yesterday. The good news is, we’ll be back tomorrow with a recipe video for one of my all-time favorite cold summer side dishes, quite possibly invloving...

Persian Love Cookies

By JOKO Mei 30, 2017

Persian sweets and desserts are so visually appealing as well as delicious in taste that I could not help devouring these Pistachio Rose Persian Love Cookies as soon as they were done. I have long been eyeing these cookies on this blog: and at last gathered all the ingredients to make them.So attractive to behold, soft, chewy and delicious in taste with the fragrance of rose...

Ice Cream Cones – Because Egg White Omelets Shouldn’t Be a Thing

By JOKO Mei 26, 2017

When you make homemade ice cream, you always end up with spare egg whites, which just happen to be one of the main ingredients in homemade ice cream cones – and if you think that’s merely an accident, you don’t fully understand how the food Gods operate. They obviously want you to make homemade ice cream cones, since there’s no other good explanation. These are surprisingly...

Ice Cream Cones – Because Egg White Omelets Shouldn’t Be a Thing

By JOKO Mei 26, 2017

Frozen Vanilla Custard – Western NY for French Vanilla Ice Cream

By JOKO Mei 22, 2017

If you’re thinking that I’ve already posted a video recipe for vanilla ice cream, I have, but for what I consider a “real” vanilla ice cream, which means no eggs. That’s called an American-style ice cream, and features a cleaner, more pronounced vanilla flavor. The French weren’t into that. They froze their famously delicious custard, and the rest is history. While I prefer...

Crispy Fresh Corn Fritters with Crab and Chipotle Lime Dressing – The Other Popcorn

By JOKO Mei 19, 2017

Everyone loves fresh, sweet corn, but there comes a time every summer when you get tired of gnawing it off the cob, which is exactly when these crispy fritters should be made. Sure, you may get splattered with a little hot oil, but I promise, it will be worth it. Freshly shucked corn is the star of the show here, and we’re going to pack a seemingly impossible amount into...

Crispy Fresh Corn Fritters with Crab and Chipotle Lime Dressing – The Other Popcorn

By JOKO Mei 19, 2017

Bomba Calabrese – This Pepper Spread is the Bomb, Literally

By JOKO Mei 17, 2017

This amazing Calabrian pepper spread is as delicious, as it is unknown. It doesn’t even have a Wikipedia page. Hey, even I have a Wikipedia page. But, despite the fact there’s not a lot of information available, I believe I got relatively close, and really love how this comes out. As I said in the video, I like this best served simply on sliced bread, but beyond that, this...

Fresh Strawberry Tart – Now with 100% Less Tart Pan

By JOKO Mei 12, 2017

There shouldn’t be a lot of stress involved in making this free-form strawberry tart, since once it’s topped with fresh berries, and thickly glazed, it will look like something from a Paris pastry shop. And, I did say, “look like,” not “taste like,” but that’s not our fault. They have better cream cheese. If you have a tart pan, go ahead and use it, but going free-form is...

Grilled Hoisin Beef – Not Necessarily Mongolian

By JOKO Mei 09, 2017

While this grilled hoisin beef features a very similar marinade to the one in our Mongolian pork chop video, I decided against calling it, "Mongolian beef," since I realized I’m not exactly sure what that is. Same goes for the chop, but since Mustard’s Grill coined the name, we're Grandfathered in. Hoisin sauce is an underrated, and possibly underused ingredient. That's probably...

Grilled Hoisin Beef – Not Necessarily Mongolian

By JOKO Mei 09, 2017

Savory Coconut Rice – Sugar-Free and Easy

By JOKO Mei 05, 2017

I love coconut rice, especially as a side for spicy, grilled meats, but when I order it out, it’s usually too sweet for my tastes, and more closely resembles dessert than a side dish. So, I decided to create a more savory version at home, which I eventually did, after a few short decades of testing. Turns out that cooking rice in water is way easier than it is in the much...

Proper Pesto

By JOKO Mei 02, 2017

There are lots of recipes people claim taste better if made by hand, but there’s no easier case to prove than pesto. That the name means, “to crush,” should tell you something, and while this method does take considerably more physical effort, when you taste this you’ll forget every pestle-pounding minute. The intensity of the flavors is beyond compare, and as if by some kind...