Well no Dorothy, we’re not in Burgundy anymore. We’re in Wayne County Pennsylvania where schools are many times closed because of the winter weather. However, Snow Days are only for school children, adults go to work on these days and are on time because “we’re used to driving in any kind of weather.” The school bus drivers must be recruited from clueless winter driving places like Washington, D.C. Anyway.
Japanese, zucchini spaghetti, quick pickle sounded good to us and gave Jade an opportunity to use one of my newest gadgets.
This is a tasty, quick pickle that should work with your choice of vegetable as long as it’s finely/thinly sliced.
Lacking a winter, “hell bent for leather” driver we chose to hang out in the kitchen for the day, making food we liked with whatever we had. Jade and I simply adore spicy Asian eggplant. Normally I make it with ground pork or veal, but unable/unwilling to go to the store, I used some ground lamb from Quails are Us that has been in the freezer since I went to France last year. It was still good. We ate the eggplant almost immediately (after the picture) with hard-boiled quail eggs.
On a roll, I quartered a small, center cut pork roast and marinated it in char siu sauce for several hours, although overnight is better.
My “S” hooks were happy to see me and I them 🙂
“S” hooking pieces of char sui pork in the oven is something you can brag about or at least I do.
Them: So Rose, what did you do yesterday?
Me: I “S” hooked some char sui pork in the oven.
Me: Yeah, I know 😀
Quick Japanese Zucchini Pickle
2 large zucchini, cut into spaghetti or ribbons or just thinly sliced
1/3 cup rice vinegar
1 tsp salt
3 tsp sugar
Mix together the vinegar, salt and sugar until the crystals are dissolved. In a bowl, mix the marinade and zucchini together, then place in a jar and refrigerate for 2 hours.
Spicy Eggplant with Lamb
2 large eggplant, quartered vertically and cut into chaos chunks
2 tbsp sambal oelek
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp sake
1 tbsp sugar
7 tbsp peanut oil
1/2 lb ground lamb
2 tbsp garlic, grated
2 tbsp ginger, grated
Mix the soy sauce, sambal, vinegar, sake and sugar together. Set aside. Divide the peanut oil into 3 small bowls (3 tbsp, 3 tbsp, 1 tbsp).
Heat 3 tbsp oil to a wok, add half the eggplant and cook until it begins to brown. Remove. Add another 3 tbsp oil to the wok and cook the other half of the eggplant. Remove. Add the last tbsp of oil to the wok with the lamb, garlic and ginger. Stir fry for about 1-2 minutes.
Return the eggplant to the wok along with the chilli mixture, bring to a boil, cover and simmer for 6-8 minutes.
Sprinkle the sliced scallions on top and eat immediately.