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BRUSSEL SPROUTS ALA BEELZEBUB

2 1/2 cups Brussels sprouts

2 Tbsp. Thai Chili-Garlic paste

1 Tbsp. Soy sauce

1 Tbsp. Toasted mustard seed

Cut the Brussels sprouts in half lengthwise, sinner!

Heat a frying pan until it is spitting hot.

Pray you don't end up in a similar fate.

Lay the Brussels sprouts in the pan, cut side down. Let em’ go for awhile until they are blackened.

Once blackened place them in a serving bowl.

Sprinkle the soy sauce and Thai Chili-Garlic paste over them.

Mix them around.

Do it with love. Please.

Garnish with the mustard seed.

Enjoy.

Makes 2 servings



Recipe copyright Chef Zombie 10-27-04

Lemon Wasabi Potatoes

Get 2 pounds of potatoes. I lean towards Yukon Golds as my potato of choice. Creamy!

Set aside 3 tbs. of soy butter and 3/4 to 1 cup of soymilk.

Mix the juice of one lemon with 1-2 tablespoons of Wasabi paste.

1 clove of garlic, if you really wanna get freaky.

Peel potatoes and cut into 2-inch pieces. (If using red potatoes, it is not necessary to peel them). It's actually recommended that you take a little extra time and boil the potatoes in their skins to retain the maximum nutritional content. Feed your body as well as your mind. In a large heavy saucepan simmer potatoes in salted water to cover by 1 inch 10 minutes, or until tender, and drain in a colander. Instead of salt try dropping a vegetable bullion cube (pretty much the same thing, but with additional flavors) into the water to add a little extra dimension sometime. I use that broth instead of the soymilk sometimes to mash them with.

In pan or bowl combine potatoes, soy butter, and 3/4 cup soymilk. With a potato masher mash potatoes until smooth, adding more soymilk if necessary to make creamy. Bear in mind you have that you have a lemon juice-Wasabi mixture waiting. In pan reheat potatoes over moderately low heat, stirring, and season with salt and pepper.

Slowly add the lemon-Wasabi mix to the potatoes. Slowly. You're shooting for subtlety here.

Same goes for the garlic.

Serves 4.

‘TATER BLUES

INGREDIENTS

2 lbs. True Blue potatoes

You can use Finns or Yukon Golds, if you can’t find Blues. I like Blues because they are different looking and have a nice nutty flavor. Don’t go peeling ‘em. That’s just silly. Just cut them into quarters.

4 cloves of garlic

Press these after you have mashed the potatoes. Pressing releases a lot more of the enzyme alliinase which immediately converts alliin into allicin, which gives garlic its characteristic odor and nothing is worth eating if it doesn’t make your breath stink.

6-8 finely chopped Alphonso olives

Don’t be a sissy. Try experimenting with different kinds.

Qrtr. stick soy butter

You can use real butter if you are a weak-willed, lightweight.

Splash of soy milk

The amount used depends on the texture you seek to achieve. Same goes for the milk as the butter. Sissy.

Freshly ground black pepper to taste

NOTE: Try adding a quarter to half a cup of vegetable broth to the cooking water.

ALRIGHT BABY LET’S COOK!

Take the blue potatoes

Put ‘em in a pot

Cover them with water

Get ‘em real hot

Simmer them till tender

Mash them real good

Mix them with the garlic and olives

Like you should

Add a bit of soy milk along with soy butter

Grind pepper on the ‘Tater Blues

So good they make you shudder

fabricmachine from Kathrin Stumreich on Vimeo.