Okay, here's how it's going to work. You post a comestible or comestibles that you hate and avoid at all times. Other people suggest recipes for you to try that include the hated ingredient. You accept the one you think has the best chance of not making you spew, make it and report back.
The idea here is just try to expand your boundaries a little. As I told the degenerates in chat, it's not Fear Factor where people try as hard as they can to gross you out. Challenge recipes should be dishes that people think you'll really like, maybe something that includes the ingredient in a novel way, or maybe just a hint of it, or cooked instead of raw, something like that.
And now to get the ball rolling, I'll volunteer. Hit me with your best cilantro recipes and I shall take up the challenge.
I'm generally not a fan of cilantro either (I can tolerate it if there's not too much of it).
But my Cuban friend made some mojo sauce that had a lot of cilantro in it that was pretty tasty on some pulled pork.
I don't have the recipe tho... It involves bitter orange juice (which may require a trip to a Hispanic grocery), garlic, cilantro, and chile pepper, tho, I think.
Ugh. I hate asparagus. It used to grow wild out near my grandparent's house and my grandma and/or mom would go pick a bunch and cook it, then act all happy like they were serving us a treat. Crazy old people...
I've never liked beans. I love mexican and most other latin american cooking I've tried, but pinto or black beans are always tolerated at best, usually picked out or asked to have omitted. Real chili doesn't have beans, darn it!
I've never liked beans. I love mexican and most other latin american cooking I've tried, but pinto or black beans are always tolerated at best, usually picked out or asked to have omitted. Real chili doesn't have beans, darn it!
Intriguing. How about wrapped in prosciutto and grilled? A quality pork product can make pretty much anything taste good.
BACON!
That sounds good to me, but I like asparagus most ways. I don't need to be bribed with smoked salted pork to eat asparagus. I'm gonna try that, though.
VooDoo Sauce
1 cup chinese sweet chili sauce (Lucky Boy brand preferred)
2 ounces southern comfort liqueur
2 sprigs cilantro, chopped
1 lime (juiced)
1 tablespoon Tabasco sauce
3 ounces honey
1 ounce sesame oil
Directions
1 Mix marinade ingredients, place shrimp in marinade and let stand 1 hour.
2 Meanwhile, mix VooDoo sauce ingredients.
3 Grill or saute shrimp until done and serve with VooDoo Sauce.
1 pound medium asparagus (1/2 inch thick; 12 to 15)
1 tablespoon extra-virgin olive oil
12 to 15 thin slices of prosciutto (as many slices as you have asparagus)
4 (12") wooden skewers, soaked in water 30 minutes
Prepare a grill for direct-heat cooking over medium-hot charcoal.
Trim the wide, stalky ends of the asparagus. The final cut should be 6" long, depending on the length of the asparagus, of course. Look for the slenderest, greenest spears in the store.
Toss with oil and freshly ground pepper in a small dish. Wrap middle of each asparagus spear with a slice of prosciutto. Thread 3 or 4 wrapped asparagus 1/2 inch apart onto each skewer.
Oil the grill rack, then grill asparagus, uncovered, turning, until prosciutto is golden brown in spots and asparagus is crisp-tender, about 6 minutes.
If you don't have a grill or the weather's bad, you can broil them 3" from the element for about 5 minutes.
livius, I thought it was determined that cilantro tastes like shit to certain people always because it is genetic or something?
Yup, and I'm not exactly expecting to become a yuge fan of the herb, but there's gotta be some way to prepare it that won't make me yak. Demi's fantastic recipe has so many different flavors that the cilantro might meld in with the overall awesomeness in a way that doesn't taste like soap.
Demi, what do you serve on the side with the skrimp?
I know that vile drusus already gave me some kind of recipe for this, but I didn't make it because gross:
Fucking turnips.
OK. I don't actually hate them, like hate hate. It's just one of the two or three foods I can think of that I don't like very much. I will seriously try it this time, though.
Holy shit, I posted that recipe like the first month this joint was open. Now that's some committed h8red. Here it is again.
Oven-Roasted Turnips with Squash and Shallots
Preheat the oven to 375 degrees.
Place in a 13x9" baking pan and toss together:
2 lb turnips or rutabagas, peeled and cut into 3/4" chunks (I've only made this with turnips and it fucking kicks ass)
1 small butternut squash (1 1/2 lb), peeled, seeded, and cut into 3/4" chunks
12 to 18 small shallots or pearl onions, peeled (Fuck the pearl onions and go straight for the shallots; they are magical when roasted.)
3 tblsp rendered fat from roasted turkey, pork, beef or olive and vegetable oil (I used olive cause I don't exactly dig on rendered animal fat, but who knows what you've got lying around from previous experience)
1 tblsp melted butter
1 tblsp minced fresh rosemary
1/4 tsp salt
Ground black pepper to taste
Roast, stirring occasionally, until the vegetables are fork-tender (about 1 1/2 hrs).
Season with:
Salt and ground black pepper to taste
Chopped fresh parsley or snipped fresh chives (I went with chives, but flat Italian parsley would be loverly)
I would just grill up some seasonal veggies while you have the grill going, whatever is fresh and nice. But I like it light.
Jambalaya is good too if you want something a little heartier, though it will be more complicated/more work than the shrimp! My recipe is a little old fashioned, but I love it:
1/4 clarified butter
1 onion coarsely chopped
1 green bell pepper, coarsely chopped
3 ribs celery, coarsely chopped
5 cloves garlic, minced
1 lb small shrimps, peeled and deveined
1 lb boneless skinless chicken cut into 1 inch cubes
3 bay leaves
1/2 tsp thyme
1/4 tsp paprika (smokey if you got it!)
2 28 oz cans stewed tomatoes
1 cup chicken stock
3 tsp Lousianna Hot Sause
1/4 cup Worcestershire
1/2 pound andouille sausage, (kielbasa will work, but its not the same)
1/2 pound smoked ham, in 1/2 inch cubes
1 bunch green onions chopped
3 cups long grained rice
Directions
1 heat butter in an uncovered heavy bottomed pot (I use a dutch oven.) Add first lot of veggies, save the green onion, and garlic and saute for 5 minutes. Add shrimp, chicken, bay, thyme and continue to cook over medium until chicken is white and shrimp pink, roughly 10 to 15 minutes.
2 Add paprika and stir thouroughly. Add tomatoes, stock, hot sauce, and Worcestershire. Mix well.
3 Add sausage and ham. Cook over medium high until is returns to boil. Now add the green onions, salt and rice. Cover and cook over low heat for 30 minutes.
Bringing the ingredients to room temp, especially the sausage and ham, will save on heat loss and cut the production time. This recipe makes a mess of it, but it is sooo good as leftovers.
For dessert grill some peaches that you soaked in the soco and brush with honey, serve over icecream.
The jambalaya is a bit much for a side for me. I'll go with something a little plainer, like the grilled veggies and some brown rice or barley. Oh! Or a wild rice pilaf! That'll be delicious.
Them cajuns over do everything. Don't forget the peaches! They are about to be in season again soon.
So I really don't hate any ingredient per se. I might not like the way food is prepared but I don't blame the food. We were trying to find a hate for me. I could only think of one. Miracle whip. I loathe the stuff and can find no redeeming qualities whatsoever. Evil stuff.
Ugh. I hate asparagus. It used to grow wild out near my grandparent's house and my grandma and/or mom would go pick a bunch and cook it, then act all happy like they were serving us a treat. Crazy old people...
I used to hate them too but they are really good with ham as our glorious Smiliequeen has already pointed out.
Over here the supermarket usually have white Alsace wines like Pinot Blanc or Gewürztraminer on sale during asparagus season (asparagus go very well with those too).
I've never liked beans. I love mexican and most other latin american cooking I've tried, but pinto or black beans are always tolerated at best, usually picked out or asked to have omitted. Real chili doesn't have beans, darn it!
The Picky Eater Challenge
Re: The Picky Eater Challenge
I don't have a recipe off the top of my head, but I shall investigate.
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