23Sep, 2010

Episode 22: Chiles

By |September 23rd, 2010|Episode|4 Comments

Put on your pepper pants, people, because we’re frying, pickling, and enchiladafying chiles today. We’re crazy for medium-sized, medium-hot chiles (padrons, shishitos, anaheims, poblanos, and their cousins), and we’re going to drive you crazy, too, with a little help from Bryan Adams. Recipes: Pan-Fried Peppers, Pickled Peppers, and Folded Enchiladas. www.spilledmilkpodcast.com

23Sep, 2010

Pan-fried peppers, pickled peppers, and folded enchiladas (Recipes from episode 22)

By |September 23rd, 2010|Recipe|2 Comments

“Pan-Fried Peppers with Lemon, Garlic, and Sea Salt”:http://www.bonappetit.com/recipes/2010/07/pan_fried_peppers_with_lemon_garlic_and_sea_salt (via Bon Appetit)
“Pickled Peppers with Shallots and Thyme”:http://www.bonappetit.com/recipes/2009/09/pickled_peppers_with_shallots_and_thyme (via Bon Appetit)

Adapted from _Everyday Food,_ September 2010

1 pound tomatillos, husked and rinsed
4 anaheim chiles
1/2 white onion, quartered
3 garlic cloves, unpeeled
salt and pepper

8 corn tortillas
oil or lard for frying
1/4 head red cabbage, shredded (2 cups)
3 radishes, thinly sliced
2 […]

16Sep, 2010

Episode 21: Corn off the Cob

By |September 16th, 2010|Episode|4 Comments

How do you get your niblets off the cob? Wait, that’s not a euphemism! Join us for a lunch of corn off the cob: how to buy it, how to coax the kernels off (still not a euphemism!), and how to cook it–or not cook it. Recipes: Tomato-Corn Salad; Spicy Sauteed Corn. www.spilledmilkpodcast.com

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16Sep, 2010

Tomato Corn Salad and Spicy Corn (Recipes from Episode 21)

By |September 16th, 2010|Recipe|3 Comments


_Note that the dressing should be started well ahead of serving, to allow the shallots to mellow in the vinegar._

2 small to medium shallots, minced
1/4 cup red wine vinegar, or more as needed
1 garlic clove, grated on a Microplane
Kosher salt
4 or 5 fresh basil leaves, smashed a bit between your fingers
1/2 cup olive […]

2Sep, 2010

Episode 20: Crackers

By |September 2nd, 2010|Episode|12 Comments

How were Triscuits created? What’s that white powder on the outside of a White Cheddar Cheez-It? And what, exactly, does the “stoned” in Stoned Wheat Thins mean? Join us as we try, and mostly fail, to answer these questions. If you’re nice, we’ll teach you how to eat a Wheat Thin. www.spilledmilkpodcast.com

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