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Book: Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck by Thug Kitchen
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Authors: Thug Kitchen
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in the store
.
***
A combo of cilantro, mint, and basil is so fucking good, but use whichever of those you can find
.
****
They look like a stack of white paper frisbees. They are usually near the soy sauce at the store and are cheap as fuck
.
HERBAL HAZE
Fresh herbs, get to know ’em
. We call for a lot of dried herbs in this book because they’re cheaper and easier to keep on hand for whenever you need to get down in the kitchen. They’re great for adding to a dish early in the cooking process because they need time to moisten up and release all their tasty flavors. But if you are looking to kick any meal up a notch, just use fresh herbs. They obviously taste a little fresher and brighter than their dried out bastard brothers and can be a simple way to mix shit up.
In general, dried herbs are more concentrated than fresh, so you’ll want to multiply any dried herb measurement by 3 if you sub in the fresh shit. So like 1 teaspoon dried thyme in a recipe would be 3 teaspoons/1 tablespoon fresh thyme leaves. Boom. Also, if your dish looks generally fucked up, just sprinkle on some chopped fresh herbs like parsley, basil, or cilantro at the end and it will look all artisan and shit. Works every time.
----
BARLEY-STUFFED PEPPERS
Barley is a goddamn delicious grain that looks a lot like rice, but tastes more peppery. it’s also full of good shit for you like manganese, dietary fiber, selenium, and niacin. So why the fuck wouldn’t you try it?
MAKES 4 STUFFED PEPPERS
2 tablespoons olive oil
½ onion, chopped
2 ribs celery, chopped
1 carrot, chopped
3 to 4 cloves garlic, minced
2 teaspoons dried thyme
1½ teaspoons dried oregano
1 cup pearled barley
1 tomato, chopped (about ½ cup)
2 tablespoons sherry vinegar or red wine vinegar
2 cups vegetable broth
½ teaspoon salt
¼ teaspoon ground pepper
4 bell peppers, whatever color you find is cool
1½ cups cooked kidney or white beans *
¼ cup chopped fresh parsley
1 In a medium pot, heat the oil over medium heat. Add the onion and cook until it starts turning golden, about 3 minutes. Add the celery, carrot, garlic, thyme, and oregano and cook for another 2 minutes. Throw in the barley, tomato, and vinegar and stir. Add the broth, salt, and pepper and let it come to a low simmer. Cook, uncovered, until all the broth is absorbed and the barley is tender, about 15 minutes.
2 While the barley is simmering, heat your oven to 375°F. Cut the tops off the bell peppers and scrape out any seeds. Place them in an oiled pie plate or loaf pan, something where their asses won’t be sliding around once they’re stuffed.
3 When the barley is done, fold in the beans and turn off the heat. (This filling can even be made a day or two ahead of time, no fucking problem.) Fill the bell peppers up to the top with the filling, cover them tightly with foil, and bake until the peppers are tender, 45 minutes to 1 hour. Let them rest for 5 minutes after coming out of the oven, ’cause those fuckers are hot. Top with the parsley and serve.
*
Or one 15-ounce can
GRILLED EGGPLANT WITH SOBA NOODLES
Perfect for the middle of summer when basil and eggplant price have hit rock-bottom and you’ve spent all of your fucking money on a new fan.
MAKES ENOUGH FOR 4 PEOPLE OR JUST 1 IF YOU WANT TO SAVE THIS STUFF FOR LUNCH ALL WEEK .
EGGPLANT AND MARINADE
½ cup rice vinegar
¼ cup water
¼ cup tamari or soy sauce
2 tablespoons toasted sesame oil
1 tablespoon agave syrup or other liquid sweetener
2 cloves garlic, minced
1 medium eggplant (about 1 pound)
NOODLES
8 ounces soba noodles*
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
3 tablespoons water
½ cup fresh basil cut into thin ribbons
1½ tablespoons sesame seeds
1 Mix up everything for the marinade in a glass. Slice the eggplant crosswise into ¼-inch rounds. Place the eggplant in a large pan of some kind and pour the marinade over that shit. Let the eggplant marinate for at least 15 minutes or up to 1
.
***
A combo of cilantro, mint, and basil is so fucking good, but use whichever of those you can find
.
****
They look like a stack of white paper frisbees. They are usually near the soy sauce at the store and are cheap as fuck
.
HERBAL HAZE
Fresh herbs, get to know ’em
. We call for a lot of dried herbs in this book because they’re cheaper and easier to keep on hand for whenever you need to get down in the kitchen. They’re great for adding to a dish early in the cooking process because they need time to moisten up and release all their tasty flavors. But if you are looking to kick any meal up a notch, just use fresh herbs. They obviously taste a little fresher and brighter than their dried out bastard brothers and can be a simple way to mix shit up.
In general, dried herbs are more concentrated than fresh, so you’ll want to multiply any dried herb measurement by 3 if you sub in the fresh shit. So like 1 teaspoon dried thyme in a recipe would be 3 teaspoons/1 tablespoon fresh thyme leaves. Boom. Also, if your dish looks generally fucked up, just sprinkle on some chopped fresh herbs like parsley, basil, or cilantro at the end and it will look all artisan and shit. Works every time.
----
BARLEY-STUFFED PEPPERS
Barley is a goddamn delicious grain that looks a lot like rice, but tastes more peppery. it’s also full of good shit for you like manganese, dietary fiber, selenium, and niacin. So why the fuck wouldn’t you try it?
MAKES 4 STUFFED PEPPERS
2 tablespoons olive oil
½ onion, chopped
2 ribs celery, chopped
1 carrot, chopped
3 to 4 cloves garlic, minced
2 teaspoons dried thyme
1½ teaspoons dried oregano
1 cup pearled barley
1 tomato, chopped (about ½ cup)
2 tablespoons sherry vinegar or red wine vinegar
2 cups vegetable broth
½ teaspoon salt
¼ teaspoon ground pepper
4 bell peppers, whatever color you find is cool
1½ cups cooked kidney or white beans *
¼ cup chopped fresh parsley
1 In a medium pot, heat the oil over medium heat. Add the onion and cook until it starts turning golden, about 3 minutes. Add the celery, carrot, garlic, thyme, and oregano and cook for another 2 minutes. Throw in the barley, tomato, and vinegar and stir. Add the broth, salt, and pepper and let it come to a low simmer. Cook, uncovered, until all the broth is absorbed and the barley is tender, about 15 minutes.
2 While the barley is simmering, heat your oven to 375°F. Cut the tops off the bell peppers and scrape out any seeds. Place them in an oiled pie plate or loaf pan, something where their asses won’t be sliding around once they’re stuffed.
3 When the barley is done, fold in the beans and turn off the heat. (This filling can even be made a day or two ahead of time, no fucking problem.) Fill the bell peppers up to the top with the filling, cover them tightly with foil, and bake until the peppers are tender, 45 minutes to 1 hour. Let them rest for 5 minutes after coming out of the oven, ’cause those fuckers are hot. Top with the parsley and serve.
*
Or one 15-ounce can
GRILLED EGGPLANT WITH SOBA NOODLES
Perfect for the middle of summer when basil and eggplant price have hit rock-bottom and you’ve spent all of your fucking money on a new fan.
MAKES ENOUGH FOR 4 PEOPLE OR JUST 1 IF YOU WANT TO SAVE THIS STUFF FOR LUNCH ALL WEEK .
EGGPLANT AND MARINADE
½ cup rice vinegar
¼ cup water
¼ cup tamari or soy sauce
2 tablespoons toasted sesame oil
1 tablespoon agave syrup or other liquid sweetener
2 cloves garlic, minced
1 medium eggplant (about 1 pound)
NOODLES
8 ounces soba noodles*
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
3 tablespoons water
½ cup fresh basil cut into thin ribbons
1½ tablespoons sesame seeds
1 Mix up everything for the marinade in a glass. Slice the eggplant crosswise into ¼-inch rounds. Place the eggplant in a large pan of some kind and pour the marinade over that shit. Let the eggplant marinate for at least 15 minutes or up to 1
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