Thug Kitchen: The Official Cookbook by Thug Kitchen

Author:Thug Kitchen [Kitchen, Thug]
Language: eng
Format: epub
ISBN: 9781623363598
Publisher: Rodale Books
Published: 2014-10-07T00:00:00+00:00

MISO PASTE

Miso paste is made of fermented soybeans and grains and comes in a fuckton of flavors. Because it’s fermented, it’s full of probiotics and all that good shit that helps your gut do its thing. Always add miso last to soup so you don’t overheat it and kill all that good stuff. You can find it in the fridge at a well-stocked store or at your neighborhood Asian grocer. Yeah, take your ass down the street and try new things by supporting a local business, motherfucker.

POZOLE ROJO

Part soup, part chili, pozole is a hearty dish that you can trick out with a fuckton of toppings.

MAKES ENOUGH FOR 6 HUNGRY PEOPLE, NO FUCKING PROBLEM

5 large dried chiles*

2 cups warm water

1 large onion

5 cloves garlic

1 zucchini

2 tablespoons unsweetened cocoa powder**

1 teaspoon olive oil

8 ounces tempeh

2 teaspoons soy sauce or tamari

1 can (29 ounces) hominy***

1 tablespoon dried oregano

2 teaspoons ground cumin

¼ teaspoon salt

5 cups vegetable broth

1 teaspoon maple syrup or other liquid sweetener

Juice of 1 lime

Toppings: Sliced cabbage, sliced green onions, radishes cut into matchsticks, cilantro, sliced avocado, lime wedges

1 Grab a big pot or griddle and toast the dried chiles on both sides until they get a little bendy and soft, about 2 minutes. Don’t let these fuckers burn. Stay focused. When they are all good, throw them in a bowl with the warm water and let them soak for 15 to 20 minutes.

2 While that’s going down, chop up the onion, garlic, and zucchini. When the chiles are nice and rehydrated take them out of the water but hold on to the water. Cut off the chile tops, remove the seeds, and chop them all up. Throw them in a blender or food processor with the water they were soaked in, the garlic, and cocoa powder, and run it until the chile-garlic paste looks all mashed up with no big chunks left.

3 Heat up the oil in a large soup pot over medium heat. Add the onion and sauté that shit for 2 minutes. Grab the tempeh and crumble that fucker right into the pot in dime- and nickel-size chunks and sauté until both the onion and tempeh start to brown, about 3 more minutes. Add soy sauce for a little flavor. Next, add the zucchini, hominy, oregano, cumin, and salt. Stir that all together and then add the chile-garlic paste you made earlier. Toss that all around so that everything is well coated and then add the broth. Cover that bastard and let it simmer for 15 to 20 minutes to get all the flavors to combine. Next add the maple syrup and lime juice. Taste that fucker and adjust the spices to the way you want it.

4 Serve hot with your favorite toppings.

* Guajillo, ancho, whateverthefuck kind of big chiles you can find hanging at the end of the spice aisle.

** Yeah, the same shit you use to make brownies.

*** Hominy is made by soaking maize kernels in a lime mixture to soften their hulls, causing them to swell up.

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