#TBT Recipe: Sweet and Sour Radishes
Way, way, back in the beginning of this blog I used to do pro football predictions. To tie it in with the site, I spun a fruit or vegetable to pick winners of the games. Don’t laugh – those essentially random predictions often beat a panel of ESPN experts. If I chose more winners than the produce, I would feature it in a recipe or two.
So this year has really been a bummer of a football season for me and my Chicago Bears have been completely uninspiring the past few weeks. The original post for this recipe used those two words to describe it – bummer and uninspiring. Looking back, I may have been generous.
Oh well, you can’t win them all. Which is what I need to remind myself about football…
Maybe if I’m bored with some free time and a Black Spanish radish, I’ll try this again. Maybe.
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
1 – 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.
2 – 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?
3 – Add honey to taste.
4 – Season with salt and pepper.
About thefoodandwinehedonist
wine century
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