Gratiuitous Dinner Post
Mar. 24th, 2010 03:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pantryslutI really liked dinner last night. It was really simple, but so tasty.
The menu: quesadillas, homemade refried beans, and curtido a.k.a. Salvadorean cabbage salad.
The quesadillas were just white cheese and corn tortillas, browned in the iron skillet. I was particularly proud of the refried beans -- this is just the second time I've made them at home, and they were really delicious. I liked the curtido, too. I deviated from tradition by making it with red cabbage because that's what I had. It turned out so pretty! And just as tender and tasty.
I promised![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
wild_irises that if it turned out, I would post the recipe, so here goes:
1/2 head cabbage, shredded. (Note: I used a whole small head of red cabbage.)
1 carrot, peeled and grated.
4 cups boiling water.
3 scallions, minced.
(I also threw in 1 stem of green garlic, minced.)
1/2 cup white vinegar. (I actually used half white and half cider.)
1 jalapeno or serrano pepper, minced. (I omitted this for Steven's sake.) (Or subtitute 1/2-1 tsp. red pepper flakes.)
1/2 teaspoon salt.
(add a pinch of sugar if you like.)
Place the cabbage and carrots in a large heatproof bowl. Pour the boiling water into the bowl to submerge the cabbage and carrot, and let sit for about 5 minutes. Drain in a colander and squeeze out as much liquid as possible.
Return the cabbage mix to the bowl and toss with the remaining ingredients. Let sit at room temperature for a few hours, then chill.
If you use red cabbage you will get a bright magenta relish. Very handsome.
It's best eaten in small bites as a bright, piquant contrast to other dishes.
The menu: quesadillas, homemade refried beans, and curtido a.k.a. Salvadorean cabbage salad.
The quesadillas were just white cheese and corn tortillas, browned in the iron skillet. I was particularly proud of the refried beans -- this is just the second time I've made them at home, and they were really delicious. I liked the curtido, too. I deviated from tradition by making it with red cabbage because that's what I had. It turned out so pretty! And just as tender and tasty.
I promised
wild_irises that if it turned out, I would post the recipe, so here goes:1/2 head cabbage, shredded. (Note: I used a whole small head of red cabbage.)
1 carrot, peeled and grated.
4 cups boiling water.
3 scallions, minced.
(I also threw in 1 stem of green garlic, minced.)
1/2 cup white vinegar. (I actually used half white and half cider.)
1 jalapeno or serrano pepper, minced. (I omitted this for Steven's sake.) (Or subtitute 1/2-1 tsp. red pepper flakes.)
1/2 teaspoon salt.
(add a pinch of sugar if you like.)
Place the cabbage and carrots in a large heatproof bowl. Pour the boiling water into the bowl to submerge the cabbage and carrot, and let sit for about 5 minutes. Drain in a colander and squeeze out as much liquid as possible.
Return the cabbage mix to the bowl and toss with the remaining ingredients. Let sit at room temperature for a few hours, then chill.
If you use red cabbage you will get a bright magenta relish. Very handsome.
It's best eaten in small bites as a bright, piquant contrast to other dishes.
