Now playing: Ozzy Osbourne - No Bone Movies
via FoxyTunes
More Shiso from the garden! The green and red leaf variety sure can decorate a plate.
I was surprised to find Shiso growing wild in Missouri on a recent trip. The red leaf variety showed up here, there and everywhere.
I used some lovely fermented garlic, otherwise known as black garlic, in my BBQ sauce this time. The cloves have a nice, rich, truffle/balsamic flavour to them. I highly recommend trying some. Koreans use black garlic as a health food. Black garlic is rich in antioxidants.
Here are some links to how it is made:
http://blackgarlic.com/how-its-made
http://www.ehow.com/how_5902625_make-black-garlic.html
Asian Style BBQ sauce
1/3 c. tomato sauce
1/4 c. soy sauce
3 tbsp. rice wine vinegar
3 tsp. grated ginger
2 cloves black garlic
3 tbsp. siracha
1/4 c. honey
3 tsp. brown sugar
1 tsp. worchestershire sauce
Combine ingredients in a pan and slowly heat to a lightly bubbling mixture. Brush on ribs and/or use as a dip.
I also thinly sliced the black garlic and sprinkled on top of the finished ribs. Wrap in a Shiso leaf and enjoy!
(Just a side note, Lucie made the yellow platter.)
A little garden update via images:
******************************************************************************************************************************************************************************
"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato." - Lewis Grizzard
No comments:
Post a Comment