Mungo made two excellent Key Lime pies, i made a fresh tomato salad and introduced pickled radishes to the gang. The radishes were a big hit, and since i had many requests for the recipe i thought that i would share it with all of you.
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| The party begins! |
The recipe comes from Katy Sparks, via her book "Sparks in the Kitchen", it is quick and easy to make; all of the ingredients are readily available at your local supermarket, although you will find some of the ingredients less expensively at an Asian market. The closest Asian market to our marina is Ha Ha ( i kid you not), a Korean market off of Pulaski Highway, we make a trip down there about once a month as it is the best local source for Butane fuel canisters and most importantly high quality coconut milk. I also want to add that this recipe is rare, in that i have never fiddled with it.
PICKLED RADISHES
I SHALLOT, MINCED
I TB GRATED FRESH GINGER
2 TBS LEMON JUICE
1/2 CUP RICE VINEGAR ( you can use any mild white vinegar)
2 TBS SESAME OIL
2 BUNCHES OF RADISHES (about 24- 30, depending on size), SLICED OR CHUNKED, YOUR PREFRENCE
2 TBS SALT
1 TSP SUGAR
Combine shallot, ginger, lemon juice, vinegar, and sesame oil in a non-reactive bowl. Toss in the radishes and stir well to coat. Sprinkle with the sugar and salt and stir again. Let the radishes rest for several hours at room temperature before serving. I usually cover the bowl with a cloth napkin to protect the pickles while still allowing the pickles to breathe. The radishes will turn a beautiful pink, a reaction between the ginger, radishes and vinegar. Katy claims that these pickles will keep for two to three weeks in the refrigerator. I have no personal knowledge to back that claim, as i have rarely had them last for longer than a day or two. This makes about two cups. Don't throw out the pickling liquid, it makes a good base for a salad dressing.
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| Yup, i am definitely full! |
Yummy!
Morgainne
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