The Food and Wine Hedonist

leave your inhibitions at the door

#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

 – 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

I don't know everything about the world of food and wine, but I'm not going to let a small detail like that stop me from blogging about it.

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This entry was posted on December 24, 2015 by in Uncategorized.
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