Recipe freedom? Or how to learn to cook fearlessly...

Before we get started, a housekeeping note:  If you were looking for my blogpost yesterday (I hope you weren't!  You should have been enjoying the holiday weekend!), I apologize.  I will be changing my posting day to Monday afternoon.  My little way of brightening up your first day of the week!  Now onward...

RECIPES!  If you know me at all, you know how I feel about these seemingly necessary evils of cooking.  I want everyone to learn how to cook without one.  But you probably don't feel comfortable just throwing the baby out with the bath water so I have some steps to follow to your freedom.  It involves learning how to fully use your recipe and then moving on to the place where you don't need it.  Then, you can apply this method to the next recipe and the next and before you know it, you won't need one.  So let's get started.
We will use one of my basic recipes as an example and I'll show you how to use it then move beyond it. 
This way you learn a method and get a great recipe, too...BONUS!
It was hard to decide which recipe to choose but thought it would be a good idea to start from one of my originals.  I will take you through my thought process in creating it so you can find your own way.  But first, the place from which we are starting.  This is a recipe from Food.com and is simply called Ramen Noodle Salad.  The author noted that a friend at work gave her this recipe (she didn't think she would like it) and then brought the finished salad to work one day.  The author loved it and makes it all the time now...it is quick and easy.
OK...I will give on that point.  It IS quick and easy to buy a bag of cole slaw mix, throw in Ramen soup noodles and make dressing from the mix.

• 1 (8 ounce) bags coleslaw mix ( I used half of a 16 oz. bag)
• 1 package ramen noodles, raw & crushed ( I like the Oriental Flavor)
• 1/2 cup sunflower seeds ( I used dry roasted)
• 1/2 cup oil
• 1/4 cup cider vinegar
• 1/4 cup sugar ( I use 6 pkts. of Splenda)

Directions

1. Mix together the coleslaw mix, crushed noodles& sunflower kernels.
2. In a small bowl, mix the Ramen Noodle seasoning pkt.
3. ,oil, vinegar& sugar together.
4. Mix all together& refrigerate at least 2 hours.

Here are my thoughts on this Ramen Noodle Salad.

First of all, do you know how much sodium is in the soup flavoring?  I'm having a stroke just thinking about it!  Next, the noodles are also super processed and only serve as a filler.  Finally, is it really that hard to shred cabbage?

So that is where I started.  How could I change this pretty good albeit dangerously high in sodium salad into something healthier (not always a huge prerequisite for me but in this case...) and much more delicious?  The way you start is by dissecting it.  And, I'm going to show you how to do that.  First, consider the components of the salad.

Let's think about this...cole slaw mix.  What is in that?  Hmmm, green cabbage, red cabbage and carrots, right?  It's about $2 for a bag.  Convenient and time saving, yes, if you like hunks of green and red cabbage mixed throughout the properly shredded cabbage with an occasional carrot stick thrown in.  I think a lot of people end up re-shredding the big pieces so not so time saving.  Why not start with a good head of green cabbage or better yet, this is an Asian salad, what about Napa cabbage (also known as Chinese cabbage)?  You don't have to worry about it sweating and wilting after you've dressed it so you also don't have to salt it first to pull out the extra moisture.  It is tender and flavorful.  Next, tackle the Ramen noodle part.  What could you substitute?  Something crunchy and real for the processed noodles and then think about the flavorings in the soup mix.  The Oriental flavor tastes like...ginger, sesame, soy sauce (intensified) but also a little sweet.  Then, crunch - I usually go to nuts for that; I like almonds with Asian and toasting them adds more to the crunchy part.  Those of you who come to my cooking classes know how I sing the praises of homemade salad dressing, well, this is just another homemade dressing so in addition to your Asian flavors, you will need vinegar (how about rice wine vinegar, it's Asian) and oil (go flavorless like canola or grapeseed).  Grated ginger, toasted sesame oil, low-sodium soy sauce and brown sugar.  You could use white sugar but brown with its molasses background just makes it earthier and more flavorful.  The rest is up to you and what you like in salad.  I like cucumber, red bell pepper and green onions;  they just seem more Asian to me than some other ingredients like carrots and sunflower kernels, for instance and sunflower seeds are so outre (pronounced ooh-tray).  So here is my version of Ramen Noodle Salad.

I'm feeling much better, thank you...A Garden Update in Pictures

Well it's hard to know where to begin when things start to take off.    So let's arbitrarily start with the herbs.  Not only are we having a nice response from the larger plants that we bought at Home Depot but the ones I started from seed in the Jiffy Pots are coming along as well.  First up, as I'm sure you know, is basil.  Let's keep our fingers crossed for this very nice beginning.  Things like to chew on basil and it doesn't take much for the edges to brown so we'll be extra nice to these guys.  In the picture below, you see mostly thyme around the top and right edge but the small sprigs in the front are tarragon (one of my favorite herbs, by the way).  Very excited about those little babies.

As we continue down the page, our hardy crew from last year's herb garden makes a grand appearance.  I've already had to cut that beautiful sage bush back and the rosemary is almost ready for kitchen use.  The sage was trying to bloom.  I cut back all of those tops so it didn't go to seed and get leggy.  See how lush it is!?  Be sure to always cut back your herbs when they start wanting to grow flowers (unless you're at the end of the growing season when they'll re-seed themselves).  If you stay on top of that,  you will have big, bushy plants all summer and you'll never have to buy any of those ridiculously expensive boxes of herbs at the grocery.

I know, I'm just a little partial to my sage so had to throw in another picture of him...just love that guy.  It really has more to do with amazement than anything else.  I would never have dreamed that he would have bounced back after I allowed him to dry out and be thirsty all last summer.  Your plants can really prove you wrong so try not to give up on them!  To the left of the mighty sage bush is my new batch of oregano.

It is also looking great and is one of those perennials that will keep coming back, year after year.  I have high hopes that it will outdo the sage!  So that accounts for our herbs at this point although my older daughter sent me this for Mother's Day...a bag of seed bombs.  I'm pretty interested to see what happens.  It said just to throw them on the ground!  I confess that I felt compelled to plant them.  I will definitely let you know if I end up with anything.


Now on to the garden proper...Positive reports all around.
The sugar snap peas are making their way up the trellises so we should have some pods to show you next time.   Then, the little pumpkin patch is also happy.  It may be too happy so I may be baking a lot of pumpkin pies this Thanksgiving and Christmas.  In my defense, I couldn't find any pie pumpkins in November last year so had to resort to the canned pumpkin which makes a respectable pie but not as good as freshly roasted.  However, this may be one of those "be careful what you wish for" situations.  What do you think? 
Following on the heels of the pumpkin patch are the peppers and the eggplant (peppers on the left and eggplant on the upper right bed in the picture on the left.  If you look really closely, you can see some of the pepper plants that I started from seed.   The tomatoes are coming along but as you can tell I'm not as excited about them as I was last year but they are doing better.  I don't know if there were cutworms but, Joe, I put paper collars around everybody and there hasn't been any additional stem loss but I also put down blood meal as suggested on one of the Internet sites as a way to get rid of squirrels.
Interestingly enough, when it rains and washes away the blood meal, there is some digging until I add more blood meal.  So we will be continuing with the blood meal program and see if it keeps working.

Is cooking boring? Three suggestions for heating it up...

I'm pretty sure that most of the people who come to my cooking classes either enjoy cooking or enjoy watching the process of cooking.  But every once in a while, a remarkable thing happens...someone slips into class who thinks cooking is boring, at the least, and a horrible exercise in pain, at the most.  Frankly, I love that because it presents me with an opportunity.  It's not that I will necessarily convert that person into a cooking queen (or king) but a glimpse is provided into a cooking experience that may eventually lead to a shift in perspective.  The oven will become something more than a big box with fire coming out of it.  So, here are my suggestions to help make cooking a satisfying time for you. 

• Add some spice.  The fun of cooking is that it can be an adventure.  You can travel around the world without ever leaving your home.  Flavors from Asia, Europe and beyond are easily available.  If you make the same things, day in and day out...well, of course, it gets boring!  Who wants to always see the same thing on the plate in front of them?  I know, I don't!  So make a point of trying one thing new a week.  I'm not suggesting that you tackle pheasant under glass (does anyone even know what that is anymore?) but try a new herb or spice or vegetable.  Instead of grilled chicken with salt and pepper, try adding some smoked paprika and see what happens...not only to the flavor and fragrance but the beautiful color it produces. I, personally, think they should make a smoked paprika perfume.  I would buy it and wear it...just sayin'.
  
   
• Open a bottle of wine.  Yes, I am a big advocate of having a glass of wine while you are cooking, for several reasons.  The person bored with cooking is often out of ideas, had no ideas to begin with or worst of all, if afraid to make a mistake in the kitchen and so never makes anything outside of his/her comfort zone.  Let me assure you that having a glass of wine will help you with this.  I'm not talking about getting hammered...I'm talking about relaxing and making cooking in the kitchen an enjoyable experience.  We find that in the classes at Urban Kitchen, a group of complete strangers have a glass of wine, cook together and then end up leaving together as friends headed down the street for dessert at one of our local restaurants.  They become friends because they have created a bond over a glass of wine and cooking a good meal.  And, it was FUN!

• Turn up the music.  Just as tunes make exercise more enjoyable, they also make cooking more fun.  Think of your favorite music and you will often have a food memory associated with it.  Restaurants spend much time and money creating playlists that make their dining rooms more conducive to a pleasant, relaxing meal.  Do the same in your kitchen!  Richard Simmons sweats to the oldies...okay, maybe that's a bad analogy but you could cook to the oldies as well.  Your taste in music is personal just as your taste in food is personal so design your cooking environment to make yourself happy.  Spend a little time enjoying the time you spend cooking...see it as a creative time and not drudgery and you may just find that it's not so boring.
  

 Here's a fun recipe to get the juices flowing...easy to make and easy to change up with your favorite veggies...great for Meatless Monday!  Enjoy!!

Vegetable Calzone Roll

Serves 6

1 sheet of puff pastry

1 egg

1 tbsp water

2 tbsp extra virgin olive oil

1 red bell pepper , cut into strips

1 cup button or cremini mushrooms , sliced

1 medium zucchini, thinly sliced

5 oz baby spinach

½ cup grape tomatoes, quartered lengthwise

1 small onion, thinly sliced

2 cloves garlic, minced

1 tsp dried oregano

4 oz fresh mozzarella cheese , cut into 8 slices

¼ cup freshly grated Parmigiano Reggiano, plus another 2 tbsp

Heat the oven to 400°. Whisk egg and water together in a small bowl.  Set aside.

Heat oil in a 12-inch skillet over medium-high heat.  Add vegetables and oregano and cook until tender and the liquid is evaporated.  Let cool slightly.

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 16x12-inch rectangle. With the short side facing you, spoon the vegetable mixture onto the bottom half of the pastry sheet to within 1 inch of the edge.  Top with the cheeses.  Starting at the short side, roll up like a jelly roll.  Tuck the ends under to seal.  Place seam-side down onto a baking sheet.  Brush with the egg mixture.  Sprinkle with remaining grated Parmigiano.

Bake for 25 minutes or until the pastry is golden brown. Remove the pastry from the baking sheet and let cool on a wire rack for 10 minutes.

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Come join the fun and take a class with us!  Visit my website at Urban Kitchen on Cherry Street and check out the Class Calendar.

And, I'd love to hear from you so leave me a comment...let's have a conversation!

Limping along...

Between the crazy weather and some critter with a need to  maim my tomato plants, it's amazing to me that the garden is surviving at all.  I was so excited to have these beautiful little heirloom plants but they have hardly been given a chance.  This one on the left was cut off at the ground and this other one had a branch torn off.  Then they're just left there.  The thing is not eating the plant and it is only disturbing a few...not all of them.  What is up with this?!  I'm not able to catch it so I don't know what is doing these dastardly deeds but this is beyond annoying...this is starting to piss me off.
And, now it is Cinco de Mayo.  We are in to the first week in May.  Do you think we could work on some Springtime temperatures?  Please, God!?
But you know me, it doesn't take me long to get positive because negative just uses soooo much stupid energy.  Here are the bright spots!
The sugar snap peas, pumpkin hill, the peppers and the eggplants!  All are doing great.  We did some row planting last weekend and we have radishes, bok choy and arugula coming up and yes...beets, of course.  Get ready, cooking class folks!

Getting next to fish...in a land locked state

Fish Cookery is one of my most popular and most requested classes.
Initially, I was surprised by this but it makes total sense.  Many people in Oklahoma just aren't comfortable with fish unless it's something they pulled out of one of the area lakes, like crappy or bass.  Then, guess what?!  They fry it...I mean, what else are you going to do with it?  Hence the popularity, nay fascination with, cooking fish.  I hear everything from...I have no idea what to do with it to what the Hell is that? to I don't like fish!  Imagine that, taking a class about food you don't like.  Here's the thing...they end up liking it by the time the class is over!  I LOVE that!!
But before we get started...let me get some preaching out of the way.
TILAPIA...stop it!  It is the bane of my existence.  It doesn't make you a bad person if this is the ONLY fish you think you like or can cook or will order in a restaurant but let's examine this tasteless, character-less specimen.  Abundant?  Yes, because it is farm-raised.  Now, in and of itself, being farm-raised is not a bad thing unless the only reason for it is to create tons and tons of it (to meet consumer demand, I know).  People love that sh-t!  You know why?  Because it has no flavor!  It isn't "fishy".  But, wait a minute, it is fish...shouldn't it taste like fish?  Is "fishiness" a bad thing?  I guess it is.  That's another thing we tackle in class...hang on, I'll get to that, I'm not finished with this.  Tilapia is an overly available, tasteless food.  Sustainable does not mean that it has to be uninteresting and uninspiring.  Please don't pay $15 or $20 in a restaurant for it.  Please try something else!  OK...now I'm finished.

Cooking fish involves basic skills that anyone can learn.  It does not have to be breaded and fried.  In class, we do everything from grilling to sauteing to oil poaching.  But you do need to know your fish before you decide what to do with it.
I recommend finding a good fish monger.  Depending on where you live, you might have one at your local grocery (highly unlikely in Oklahoma, however).  A fish monger is someone who sells fish for a living; she/he eats, sleeps and breathes fish and should be able to recommend what's good/freshest/in season and best cooking methods for it.  For instance, if you buy sole (a fish with a delicate flesh and not "fishy"), it probably is not a good idea to grill it because it will fall apart before you get it off the grill....probably before you get it near the grill.  It needs to be quickly sauteed or baked with a light sauce, something like that.  Also, your fish source should get fish in at least once, if not twice a DAY not a WEEK!  Therein lies the smell factor.  Fresh fish does not smell "fishy"!  You should either smell nothing or the ocean but not old fish.  If you smell old fish, tell the person who is trying to sell it to you that it smells bad and pick something else...maybe the pork chops.  A whole fish should look like you just caught it.  Clear eyes, beautiful skin and NO SMELL!  If you are buying filets or steaks,  treat it like you were buying a piece of meat you're familiar with.  You wouldn't buy an old dry, brown, stinky piece of steak.  Same goes for fish, good color, moist, and not stinky!

You do not have to buy wild fish but if you do, make sure that it is "running" that means in season.  Halibut runs from March to December but Pacific salmon runs mainly in the summer months (June, July) so the rest of the year, you're stuck with Atlantic, typically farm raised, salmon which just does not have the oil content or flavor of the wild varieties.  Also, it is usually colored by the distributor to make it look red like its wild cousins...just sayin'.  I'm just providing information, here.  There are many other wild fish, again, check with your fish monger for seasons.

What you put with your fish is just as important as your fish itself.  Your fish is fresh so don't mess it up with frozen or canned vegetables.  Fresh goes with fresh.  I know you have to shop more often but fresh, seasonal produce is (typically) less expensive and certainly more flavorful and the texture is better than the canned and frozen varieties. Most importantly, do NOT overcook your fish.  That will turn you against fish in an instant!  It will dry out and the mouth texture will be similar to desert sand...just don't do it.  Delicate fish should flake.  Firm fleshed fish should be opaque, nothing more.  And, if you're talking seared ahi, well, that's doesn't mean much more than just showing it the grill or saute pan.

Since I know you're wondering (I'm psychic that way), personally, I like fish with a firm texture and richness, such as, halibut, grouper, swordfish, tuna, and salmon.

So let's look at Candace's five tenets of successful fish cooking:

• Do not buy smelly fish...that means it's old and should have been thrown out
• Wild fish should be "running" - that means in season
• Match fish with cooking method - a sole is not a swordfish
• Do not overcook your fish - delicate flesh should flake, firm flesh should look opaque
• DON'T BUY OR EAT TILAPIA, EVER!

*A final note about shrimp because I can't help myself.  Unless you live on a coast and I mean right on the coast, the shrimp you buy, no matter where you buy it, will have been frozen.  Typically, raw frozen shrimp is just fine out of the freezer case at your local grocer.  You don't need to pay high dollar for "fresh" shrimp from your fish monger...sorry, guys, I love you, but you know this is true.  And, don't buy cooked, frozen shrimp that's just wrong!

Here's your recipe bonus...oh, and the next Fish Class is Thursday, May 16...

Pan Seared/Oven Roasted Halibut

Serves 4

1 pint grape tomatoes, halved

2 tbsp chopped fresh oregano

2 tsp balsamic vinegar

2 medium cloves garlic, thinly sliced

Kosher salt and freshly ground black pepper

1½ lb thick skinless halibut fillet (or other mild white fish, like cod), cut into 4 equal pieces

2 tbsp extra-virgin olive oil

Preheat the oven to 400°F.

In a medium bowl, mix the tomatoes, oregano, vinegar, garlic, salt, and pepper.

Season the fish with salt and pepper.  Heat the oil in a 12-inch nonstick, ovenproof skillet over medium-high heat until shimmering hot.  Add the fish and cook until it browns and releases easily from the pan about 3 minutes.  Flip the fish, pour the tomato mixture around it and transfer the skillet to the oven.

Roast until the fish is just firm to the touch and opaque 3 to 6 minutes.


If you liked this post, please share it on Facebook, Twitter or any other social media that you fancy!  

Come join the fun and take a class with us!  Visit my website at Urban Kitchen on Cherry Street and check out the Class Calendar.

And, I'd love to hear from you so leave me a comment...let's have a conversation!

It's the garden update!

 You gotta love Oklahoma weather, NOT!  If I have to cover my tomatoes one more time because there's a freeze warning in the middle of April, I will not be responsible for the aftermath.  It's hard enough to grow things with the typical weather patterns being typical.  You may or may not know but the last threat of frost is supposed to be somewhere around April 5 so the third week in April is kinda pissing me off!  But enough of my little temper tantrum.  As you can see, the beautiful little heirloom tomatoes are doing quite well, thank you.  First picture, here on your right is from April 7 ( a day or two before our first frost warning) and the one below it is from today so they are coming

along and it makes me happy!  I have not planted any killer cucumbers (yet) but I'm hearing that a lot of people (including, Kornell) are having problems getting the cucumbers to sprout.  So I may hold off on those.  Has anyone heard what that might be related to?  I would be interested to know!  Gotta share these little cuties with you, though...take a look at this next picture below on the left.  Sugar snap peas!  Aren't they the cutest little things you've ever seen.  You can sow and grow now and then you can do it again as a late summer/early fall crop.  You must trellis them and I am happy to say that I have lots of those left over from last year's garden.  I love this re-using thing.  Works so great!  I will have lots of sugar snaps to share in my Seasonal Vegetable Class so watch the calendar (hint:  Wednesday, May 22) for the next one.  That also reminds me that I forgot about one of my favorite crops...beets!  How could I do that?  Ummmm...I think I ran out of room but I've got to get me some of them!  I don't have good news on the Brussels sprouts front.  My seedlings are gone so we'll have to give them another try.  Same goes for spinach...oh well, it is gardening and sometimes gambling!  In thinking back to last year's successes (unexpected! and I think I mentioned them in my garden update from two weeks ago) but the sage and the rosemary just have me blown away!  I had to include a pic from two weeks ago and then one from today.  

The rosemary is holding its own but is not nearly as lush as the sage.  On the other hand, I cut the rosemary down to nothing at the end of last year for a lamb class so it has a long way to go.  And, trust me, these two herbs looked like long gone dead at the end of last year.  I had no hope of them returning.  So learn this lesson...don't give up on your plant friends, they will surprise you.  Seems like there should be some kind of life metaphor in there but I don't know...I think plants are much more likely to surprise you than people...

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And, I'd love to hear from you so leave me a comment...tell me what you think!

Get your Asian on....Gangnam style?

 I think everyone knows I have a penchant for Italian cooking, especially, authentic regional Italian...I could wax poetic for-evah.  So!  What is up with this need to go Asian?  I actually love to cook Asian almost as much as Italian.  Fact of the matter, the person I was hooked up with for 20 years didn't like it and would get supremely cranky when I tried to bring it to the dinner table so guess what happened!?  I stopped cooking Asian-style for, yes, 20 years!  Stupid, right?  RIGHT!  So I have been getting my Asian mojo back with cooking classes and various caterings.  As a result, I like to share my knowledge with my peeps so here you go...a few tips on bringing Asian flavors into your food.  First, get thee to an Asian market and spend some time wandering the aisles.  It should smell like old fish when you walk in the door and there should not be anyone who speaks English. You will see everything from the recognizable (soy sauce) to the super weird
(pig uterus, yes, I'm totally serious and no, I don't know what to do with it...yet).  Anywho, you can find almost anything for your authentic recipes and anything to help you add some Asian thang to your cooking.  I rest my case with the pig parts.
Here are my recommendations for making some small inroads into the Asian realm.

• Fresh ginger.  If you haven't already used this, get some now!  Grated, chopped, sliced, raw or cooked...it adds the essence of Asia.
• Fish sauce.  Again, if you haven't tried it, get some now!  I know it smells gross...it IS fish sauce after all but used properly, it adds that little umami* that you can't identify in the authentic cuisine...it leaves you asking what is that?
• Cilantro.  It's not just for Mexican cooking!  It is a critical herb in most Thai and Vietnamese dishes.
• Daikon.  Also known as a Chinese radish, it is very large, kind of carrot shaped, white tuber that when pickled makes your basic Banh Mi sublime.  Pickling is easy with rice wine vinegar, white sugar and a little salt.
• Star anise.  Looks like a star, smells like licorice and adds a complex fragrance and flavor to soups and braises.  Short ribs, especially love star anise.

I could go on and on but those are some of my favorites.  I have also included the recipe for my favorite sandwich, a meatball banh mi.  It uses most all of these ingredients and is a true expression of Vietnamese street food.  Speaking of which, Asian Street Food is one of our classes this week.  We'll be making shrimp summer rolls (the top picture) as well as Dan Dan Noodles and more...
Oh and here's the explanation of umami for those of you who have been living under a rock.
*  A savory taste.  Umami is one of the five basic tastes (yes, there were only four when I was growing up, too) with sweet, sour, bitter and salty.  Borrowed from the Japanese, umami can be translated as "pleasant savory taste" or just freaking delicious!  Examples of umami-rich foods are fish, mushrooms, tomatoes and fermented or aged products like fish sauce, soy sauce, etc.
Happy Cooking!

And, hey!  
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Vietnamese Meatball Banh Mi Sandwich

Serves 4

Meatballs:

¾ lb ground pork

¾ lb ground turkey

1 tsp minced garlic

1 tbsp minced onion

1 tsp kosher salt

2 tsp sugar, divided

2 tbsp fish sauce, divided

1/3 cup coconut milk

Sandwiches:

4 baguettes, split and cut into four inch lengths

¼ cup unsalted butter, softened

Mayonnaise

Sambal (garlic chili paste)

1 – 2 fresh jalapenos, thinly sliced

16 Vietnamese Meatballs, cut in half

2 cups daikon and carrot pickle (recipe follows)

2 cups loosely packed cilantro sprigs (no hard stems)

To make the meatballs:  combine garlic, onion, salt, 1 tsp sugar and 1 tbsp fish sauce and mix.  Add meats to seasonings and mix until just blended.  Do not overmix.  Form mixture into walnut to golf ball size meatballs.

In a small bowl, combine the coconut milk with the remaining sugar and fish sauce.

Preheat oven to 425°.  Line a large, rimmed baking sheet with parchment paper.

Place meatballs on the baking sheet and bake for 15 minutes.  Brush the meatballs with the coconut milk mixture and return to the oven for another 20 minutes until the meatballs are browned and the coconut milk is caramelized.

(Meatballs can be wrapped in foil and refrigerated overnight.  To reheat, place the foil-wrapped meatballs in a 425° oven for 15 minutes.)

To assemble the banh mi:  On a rimmed baking sheet, place the baguette halves, cut side up.  Brush with softened butter and toast until they begin to brown around the edges, about 5 – 10 minutes.  Remove from oven and allow to cool slightly.

Combine mayonnaise with sambal and spread on the baguette halves.  Cut meatballs in half and place cut side down on half of the baguettes.   Top the meatballs with the daikon and carrot pickle, followed by a few slices of fresh jalapeno, and a handful of cilantro sprigs.  Top each sandwich with the other baguette half.

 Daikon – Carrot Pickle

1 cup shredded daikon radish

1 cup shredded carrot

½ cup rice wine vinegar

¼ cup sugar

Mix vinegar and sugar until sugar is dissolved.  Add shredded daikon and carrot and toss to combine.  Allow to marinate for at least 30 minutes or store in the refrigerator overnight.