The Cunning Whisk

This dip is deceptively cool. The heat comes after, but the flavor is constant. I spread it on some ham, but I can’t wait to top some tacos with it or use it as a veggie dip.

Ingredients:

• 1 c. sour cream
• 1 tsp. El Yucateco Salsa Picante de Chile Habañero
• 1/2 tsp. ground coriander seeds
• pinch cumin

Directions:
Mix everything thoroughly. That’s it. Seriously simple.

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I love Thai food. I could probably eat it every day for the rest of my life and never get tired of it. That being said, Thai is kind of expensive in south Alabama. And when it isn’t expensive, good ingredients aren’t always the easiest to come by.

When I really get a craving, but I can’t leave the house or I’m broke or some other hindrance comes up, I make this poor man’s imitation of Pad Thai. Even my cats won’t beg for it, but I’m betting you’ll like it just fine.

Ingredients:

• 1 Tbsp. peanut butter
• 1 Tbsp. soy or fish sauce
• 1/2 Tbsp. vinegar
• 1/4 tsp. garlic powder
• 1/8 tsp. ground ginger
• 1/4 tsp. ground coriander
• 1/8 tsp. ground red pepper
• 1 Tbsp. brown sugar
• 1.5 Tbsp. water
• 1 pkg. ramen noodles
• cilantro
• lime juice

Directions:
Cook the ramen noodles according to package directions and then drain them. Do not add the flavoring packet! In a bowl, thoroughly combine all other ingredients except for cilantro. If you want to use crunchy peanut butter, you can, just use a rounded tablespoon instead of a regular one. Also, if you have it on hand, minced garlic can be substituted for the powder. Pour peanut mixture over ramen noodles and mix well. Top with roughly torn cilantro. Squeeze or sprinkle just a hint of lime juice over the top before enjoying.

Great additions include a small can of either salad shrimp or chunk chicken and a side of medium-well fried egg. Also, if you have some bean sprouts or green onions, throw them in as well.

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