Thai Beef Salad Dressing
- juice of two limes
- couple teaspoons of soy sauce or fish sauce
- a teaspoon or two of Sambal Oelek or Sriracha
- fresh or granulated garlic (optional)
- chopped fresh thai or jalapeno chili (optional)
- Couple teaspoons brown or white sugar
- chopped fresh cilantro (optional)
If you went solely by the–at times–astonishingly condescending way people talk to me about food, you might not know that I’m actually a pretty accomplished cook. Furthermore, I am self-assured in the kitchen. I have dominated the art of subbing. I don’t have lime? I might be able to use lemon. No Parmesan? I can use Pecorino. And I’ve done more daring subbing, as well. I’ve made Potatoes Gratin with Blue Cheese. (OMG, Yum.)
I’m also not a big fan of measuring–CONFIDENCE!
I actually think not always having everything I want on hand actually forces me to be a better cook, because I have to rely on instincts and my palate to get me through. What’s always surprised me is that, more often than not, my subs have been wildly successful.
To the beef salad! It’s basically just grilled steak on top of whatever the hell salad fixins you want to use (although I think it’s more traditional to stick to butter and or/Romaine lettuce and cukes and such…in other words, please don’t throw ham, cheese and chickpeas in there) and your typical lime juice-based dressing, plus torn fresh basil and/or mint. I had a spring greens mix heavy on baby spinach on hand and mint, so I just used that. Why the hell not? It was delicious.
It’s RMF! Whatcha listenin’ to these days?
This is my latest guilty pleasure. If it doesn’t make your booty shake, I would get to the nearest booty doctor–STAT– and get that thing checked. This guy may be able to help you.
Fuck me, someone tell me how to do alt text in Blooger. My B^4 unapologetic ass man joke only works if I can harness its great power!