Yesterday I posted my locally-grown food haul, and today I'll be showing you what I made with it! I'm using a lot of water-based cooking methods for this meal, so I want to incorporate dry heat methods as much as I can, starting with these nopales ( pads). I'm adding them to my tamal batter but before I dice them up, I gave them a nice char in the oven to 1) add flavor and 2) add to the meal. Putting them on broil on the top rack did the trick ⠀
If you've never had nopales, they have a great flavor (slightly acidic with a faint green bell pepper/asparagus taste), but can be a bit slimy once cut (similar to okra). Don't worry - the slime won't be detectable when cooked into the tamales
Tonight I made one of my favorite recipes again, inspired by @jamieoliver : Chinese noodles with coriander, cashew nuts, red onion and spicy peppers served with charred roasted chicken skewers drizzled with honey and black sesame seeds and spicy satay sauce made out of the very nice new honey and chili peanut butter from @misterkitchens , soy sauce and lemon juice!