June 14, 2007
Radishes...
Alicia is looking for uses for radishes. This is a good questions. I generally eat them just straight (they make a great accompaniment to chilled Austrian Gruner Veltliner wine), or slice them into thin rounds to go in salad. Also, finely diced, they make a good addition to a taco.
I have had them, again, thinly sliced, as an interesting and pleasing pizza topping. They are good as a garnish to shrimp cocktail. The thin slices might also be fried in a tempura and served with similarly prepared fried slices of lemon (paper thin rounds, zest, pith and pulp) and deep fried anchovy stuffed green olives. At that point, you might as well add some deep fried calamari. Yum!
You could do a pasta with radish slices and thin strips of rare beefsteak and fresh tomatoes. Garnish with California Dried Jack cheese.
If anyone else has any radish ideas, please post them in the comments!
Posted by erik at June 14, 2007 11:06 AMZenster,
Thanks for the comment and the interesting recipes. I have not been to Mexicali Rose in ages. It used to be a favorite super-late hangout for us. You could get a decent burrito and wonder why the place, which is accross from the police station, always felt slightly sketchy and unsafe.
Of course, for the food, I go to Fruitvale for the taquerias (Taqueria San Jose is fantastic).
Posted by: Erik Keilholtz at August 13, 2007 1:23 AMAn interesting culinary use related to red radishes involves putting the leaves into a Mexican salsa. I can't locate a recipe for this online but you could start with a green-style pico de gallo as follows:
Minced green Jalapeņo or serrano chiles
Chopped cilantro leaves
Seeded & chopped green tomato (peeled if needed)
Minced white onion
Chopped radish leaves
Lime or lemon juice
White or cider vinegar
Salt
Oregano (optional)
Scallions (optional)
One of the best pico de gallo recipes I've ever had is served at Mexicali Rose in Oakland (701 Clay St - Oakland, CA 94607 - 510.451.2450). I use it as a model for my own homemade version.
Since Gregg mentioned daikon radish I'd like to add that one truly spectacular use for it is in Philippine sinigang soup. Try to find an envelope of the Mama Sita brand mix. Knorr is second best. Sinigang is a delightful tamarind flavored soup. If you like Chinese hot & sour soup, you'll love sinigang. A quick recipe (I can post a more comprehensive one if you request it).
1 Packet sinigang soup mix
1/2 # Cubed fatty pork (shoulder or butt)
8-12 Large peeled shrimp
1/4 Head small green cannonball cabbage (cut in small chunks)
1 Cup peeled & cubed daikon radish
1 Large salad tomato cut in wedges
1 Cup coarsely chopped kang kong (Chinese water spinach)*
2 14.5 oz. tins of chicken broth or water (use broth for an incredibly deep flavor)
2-4 cups steamed long grain white rice
* Baby bok choy may be substituted for kang kong
Cook pork in water or broth until tender
Reduce to a low simmer
Add daikon cubes
Add kang kong
Add parboiled cabbage
Add tomato wedges
Once cabbage and daikon are tender add shrimp
Cook for a few more minutes and serve immediately
Serve rice on the side and alternate spoonfuls of soup and rice
Warning: This is extremely addictive and you will jones for it on a monthly basis.
NOTES: For the most delicate flavor, steam the cabbage half way in a separate pot.
The finished soup will keep well but avoid prolonged storage as the meat turns mushy.
PS: Great blog, Erik!
Posted by: Zenster at August 11, 2007 11:58 PMThe Belgians do a simple dish: fresh white cheese (pottekaas) spread on a slab of wheat bread, served with spring onions, radishes and a glass of lambic beer. On a summer's afternoon, this is bliss.
Posted by: stephen at June 15, 2007 1:42 AMNo, they are on the computer. I have been busy, and the weather is warm...blah blah blah.
I will post them, along with the annotations. Maybe tonight? It is hot today, and I like to be outdoors when it is hot.
Posted by: Erik Keilholtz at June 14, 2007 11:41 AMDon't know how well it would work with "western" radishes, but the Japanese pickled Daikon radish in a Tsukemono is quite a treat.
So it appears that the pictures of Vegas stayed in Vegas, eh?
Posted by: Gregg the obscure at June 14, 2007 11:32 AM