Red Chile, Dim Sum, A day in the life

Dan'l the Tiger and I made Red Chile last night. The chiles came from New Mexico and Mexico compliments of Dan'l's brother.

We didn't toast the chiles because we'd been warned of the toxic chile fumes, and the way that my house holds cooking odors...ai. I grew up in a relatively non-chile sort of area, and haven't been that interested in what I understand to be the wide variety.

I think that has all changed. The complexity of the flavor and heat is fascinating. One chile in particular, I think the one from Mexico, add a smoky depth. And while it was tears running down my face hot, it was delicious. The heat was a steady slow burn, that was hottest initially. It took a bit for us to realize this, as we were both bracing ourselves for the sort of heat that initially is, "eh, whatever." and then burns like hell. Mostly asian chiles do this I think.

So it took a few bites before we realized that this was not going to be the case.

Earlier in the day David and I went with Chieu and Scott to Dim Sum and then to the best asian market I've been in, and Chieu showed me all the things she uses in her amazing food.

Dan was in charge of the chile, so I don't have an exact recipe. I used pork butt for the meat, and it came out super juicy and succulent. I am still feeling quite proud of myself for that since I don't cook a lot of meat! I am feeling much more confident about stews now.

Otherwise, here is what I like to think of as Vegan Mac and Cheese, even thought it's not anything remotely like it, except for the comfort factor. And it is extremely comforting.

1 portion soba noodles
1/2 an avocado - or one small
1/4 block of firm tofu (optional)
1/2 carrot, shredded (optional)
Sesame and nori gomaisho
soy sauce
rice wine vinegar
toasted sesame oil

Boil noodles.

Grate carrot, slice avocado and tofu

Drain noodles and toss with veg and tofu. Add soy sauce, rice wine vinger, toasted sesame oil and gomaisho.

Crawl into bed, snuggle your cat and read a good book.