Thursday, June 12, 2014
Time-Out: Pepper Relish
Allow me to tell you a little story. It's a similar story to one you've heard before...about John, and his mysterious tastebuds. You see, for years I have been trying to get John to eat steamed buns. Chinese, Taiwanese, I wasn't picky. Nope. He "didn't like them". His own words. So for years, I'd be eating them alone or (more likely) not eating them at all. The horror, right? I know you're feeling sorry for me right about now. Me and my tastebuds deprived of tasty foods.
This has to do with pepper relish, I promise. It will just take me a few more lines to get to the connection - work with me. When we were in Portland visiting John's family, John's brother suggested a place in Portland for dinner we hadn't been before, Pai Men Miyake. It's a ramen noodle joint that is inexpensive and tasty. Perfect for a rainy night (which it was when we went). We decided to share 2 appetizers and their steamed buns looked so good, I bargained with John to get them.
Well, well, imagine my surprise when the steamed buns came out and John practically moaned in ecstasy eating them. "These are soooo good, I love steamed buns". This is like a moment from my poached egg saga, right? The kid drives me nuts. Anyway, I was glad to see I had finally converted him to my way of thinking. And since then, he's wanted to recreate these exact pork buns at home. The first step was a sweet yet spicy pepper relish. See, I told you we'd get there eventually!
Pepper Relish
Serves: 8 (2 cups relish)
8 jalapenos, diced
1/2 cup onion, diced
1/4 cup cider vinegar
2 tablespoons sugar
Combine the jalapenos and onions in a small bowl. In a small pot, combine the cider vinegar and sugar and heat until the sugar dissolves, about 2-3 minutes. Add the jalapenos and onions to the vinegar mixture and simmer 10-15 minutes. Pour into a glass container and cover. Store in the fridge until ready to use, up to 4 weeks.
Until the next time my oven is on...
This has to do with pepper relish, I promise. It will just take me a few more lines to get to the connection - work with me. When we were in Portland visiting John's family, John's brother suggested a place in Portland for dinner we hadn't been before, Pai Men Miyake. It's a ramen noodle joint that is inexpensive and tasty. Perfect for a rainy night (which it was when we went). We decided to share 2 appetizers and their steamed buns looked so good, I bargained with John to get them.
Well, well, imagine my surprise when the steamed buns came out and John practically moaned in ecstasy eating them. "These are soooo good, I love steamed buns". This is like a moment from my poached egg saga, right? The kid drives me nuts. Anyway, I was glad to see I had finally converted him to my way of thinking. And since then, he's wanted to recreate these exact pork buns at home. The first step was a sweet yet spicy pepper relish. See, I told you we'd get there eventually!
Pepper Relish
Serves: 8 (2 cups relish)
8 jalapenos, diced
1/2 cup onion, diced
1/4 cup cider vinegar
2 tablespoons sugar
Combine the jalapenos and onions in a small bowl. In a small pot, combine the cider vinegar and sugar and heat until the sugar dissolves, about 2-3 minutes. Add the jalapenos and onions to the vinegar mixture and simmer 10-15 minutes. Pour into a glass container and cover. Store in the fridge until ready to use, up to 4 weeks.
Until the next time my oven is on...
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