Football! Week 16 – Sweet & Sour Radish Recipe
I never thought I’d hear myself say this but, mercifully, this football season is almost over. It was an ugly week for this Bears fan, topped by their losing badly to a mediocre Seattle Seahawks team. A couple of days before the game one of their receivers, Sam Hurd, got pinched for receiving a bunch of cocaine with intention of selling – to other NFL players and the general Chicago drug-using community. Obviously there’s a lot wrong with this situation because of the whole drugs being illegal thing and that athletes are usually role models. But here are some other observations:
- Impact to local economy – Hurd is from Texas and his easy entrance to the Chicago drug market is taking away much needed jobs from local thugs.
- NFL Stardom – Apparently, the honor and glory of being an NFL player is no longer what it used to be. This kills my dream of being an NFL punter, which is a few steps below wide receiver in terms of prestige.
- Inflation is completely out of control – He just signed a $5 Million contract and it apparently isn’t enough to feed his family.
So all of these things combined made for a bummer of a football week. Or it could just be that this week’s losing produce – a black Spanish radish – was pretty uninspiring.
Sweet and Sour Black Spanish Radish
This was a very simple recipe and I had very low expectations. It wasn’t bad, but it’s not one I personally would choose to make again. The radishes themselves are very spicy and this recipe killed all of the sharpness out of them. Boom Boom gave it a thumbs-down – not so much because of the flavor, but because the radishes and leaks are going to wreak havoc on our gastrointestinal systems. Recipe is from http://www.fruitguys.com.
- 2 tablespoons olive oil or butter, divided use
- 2 small/medium black Spanish radishes, cut into 1/4 inch dice
- 2 leeks, trimmed and thinly sliced
- 1/4 cup rice wine or white wine vinegar
- 1/4 cup water
- About 2 teaspoons honey
- Cook the leeks and radishes in 1 tablespoon of oil or butter over medium heat for about 3 minutes, until softened and beginning to brown.
- Add vinegar and water and cook, stirring often, until radishes are soft but still a little firm, about 5 more minutes. Hmmm, vinegar and water…wonder if these guys are being sponsored by Massengill?
- Add honey to taste.
- Season with salt and pepper.
This week’s picks
This week’s guest produce is a sweet potato.
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