Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck (28 page)
Read Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck Online
Authors: Thug Kitchen
BBQ BEAN
BURRITOS WITH
GRILLED PEACH SALSA
This burrito is loosely based on something you used to be able to grab at La’s famed Pure Luck restaurant. It broke some hearts when that motherfucker closed, but at least this dope dish was born out of our withdrawals. RIP Pure Luck.
MAKES 6 BIG-ASS BURRITOS
BBQ BEANS
½ yellow or white onion, chopped
3 tablespoons tomato paste
3 to 4 cloves garlic, minced
4 chipotle peppers in adobo sauce
*
plus 1 tablespoon of the sauce
¼ cup vegetable broth or water
2 tablespoons orange juice
2 tablespoons light brown sugar
1 tablespoon molasses
1 teaspoon soy sauce or tamari
3 cups cooked pinto beans
*
*
BURRITO STUFF
6 burrito-size flour tortillas
Shredded lettuce
Sliced avocado
1
First, make the BBQ beans: Throw the onion, tomato paste, garlic, chipotle peppers and sauce, broth, OJ, brown sugar, molasses, and soy sauce in a food processor or blender and run that fucker until a smooth sauce forms. Pour that into a medium saucepan over medium-low heat, fold in the beans, and simmer until everything is warm and the beans absorb all that flavor, 5 to 10 minutes.
2
To make the burritos: Grab your tortilla and pile in a scoop of the beans, some rice, and a handful of lettuce and top with the peach salsa and some avocado. Serve right away because burritos wait for no motherfucker.
*
These smoked peppers come packed in sauce and are sold in a tiny can at most stores near the salsa and beans. Trust us, it’s there, just fucking look before you start whining
.
*
*
Two 15-ounce cans if you aren’t cooking this shit yourself
HOW TO BUILD A BOWL
One of the easier ways to make dinner filling as fuck and mix up your familiar flavor combos is to build a bowl. Just pile a bunch of shit into a bowl and dig in. It’s also a great way to eat up any leftovers without feeling like you have been eating the same shit every day all week. Bowls are the answer and we’re going to show you the way.
1
. Begin with a grain or some starch to take up about one-third of the bowl. This could be some kind of rice, noodles, couscous, quinoa, potatoes . . . just something substantial to serve as the base.
2
.Next you need some veggies to fill up at least another third to half of the bowl. This can be as simple as sautéed greens and shredded carrots, or you can go for broke and grill up a bunch of seasonal veggies like in the
Spring Veggie Bowl
. You just want to make sure that you are getting a good amount and a little variety. When in doubt, just grab some fucking kale and move on.
3
.Now you need some protein to fill up the rest of that bowl space. This can be some cooked beans, baked tofu, tempeh, whateverthefuck you are craving or have left over in the fridge. Just make sure your flavor combos make some goddamn sense. Throwing together a bowl of mint-flavored quinoa with
Apple Baked Beans
as the protein would be gnarly. So don’t do that shit. Trust your gut and your bowl will be golden.
4
.Lastly, a lot of people pile on a sauce or dressing of some kind at the end—like in the breakfast
Brown Rice Bowl
—to tie it all together. That is a fucking awesome choice if you are using simple ingredients that need a punch of flavor. But if you have a super saucy protein, just skip that step.
Still don’t know where to start? Here are some combos from shit in this book to get you going:
S | V | P |
S
Lemon-Mint Quinoa
;
V
shredded lettuce, carrots, and cucumbers; and the
P
chickpea filling from
Spiced Chickpea Wraps with Tahini Dressing
S
Basic Big Pot of Brown Rice
or
Roasted Potato Salad with Fresh Herbs
;
V
Wilted Greens
and the savory tempeh from
P
Savory Tempeh and Carrot Sandwiches
topped with tahini dressing from
Spiced Chickpea Wraps
S
Cooked quinoa
;
V
shredded lettuce, carrots, and cucumbers;
Roasted Sriracha Cauliflower Bites with Peanut Dipping Sauce
; and
P
Dry-Fried Tofu
S
Baked Spanish Rice
;
V
shredded kale;
Grilled Peach Salsa
; and the pinto beans from
P
BBQ Bean Burritos
S
Cooked rice noodles (see
Vietnamese Rice Noodle Salad
);
V
shredded greens, carrots, and
Quick Pickled Cucumbers and Onions
; and
P
Sweet Citrus Baked Tofu
and
Sweet Fresh Herb Salsa
S
Basic Big Pot of Brown Rice
;
V
Braised Winter Cabbage and Potatoes
; and
P
Apple Baked Beans
SPRING VEGGIE BOWL
WITH RED CURRY LIME SAUCE
Saucey and smokey, this layered son of a bitch is good hot or cold. Don’t let spring pass by without making a big-ass bowl of this.
MAKES 4 TO 6 BOWLS THAT WILL LEAVE YOU FULL AS FUCK
8 ounces thin rice noodles
4 heads baby bok choy, halved lengthwise
2 tablespoons grapeseed oil, plus more for grilling
1 pound asparagus, trimmed
½ lime
Salt
Ginger-Sesame or Sweet Citrus Baked Tofu
, cut into strips
½ cup sliced green onions
1
Cook the noodles according to the package directions. When they’re all done, drain them, run them under cool water for a sec, and then set them aside. We will need these fuckers later.
2
Next, make the Red Curry Lime Sauce.
3
Brush the baby bok choy with 1 tablespoon of the oil and toss the asparagus with the other 1 tablespoon. Now heat up your grill or grill pan to medium-high and lightly grease it up with a thin layer of oil. Throw on the asparagus and grill those pointy fuckers until all the sides have some grill marks and the stalk has a little give when you pick it up with your tongs, 5 to 8 minutes with periodic rotation. Next, add the bok choy and cook on each side for 3 to 4 minutes so that they pick up some nice grill marks. When the veggies are done, squeeze the lime juice over them and add a sprinkle of salt. When the bok choy is cool enough to handle, cut each piece in half one more time from top to bottom so that shit is easier to eat. Cut the asparagus into 1-inch pieces for the same fucking reason.
4
Now throw together your bowls. Start by placing a handful of the noodles (about 1 cup) on one side of the bottom of your bowl. On the other two-thirds of the bowl, pile in a bunch of the grilled veggies and tofu strips. Drizzle the whole fucking thing with the sauce, top with the green onions, and serve right away.
RED CURRY LIME SAUCE
This sauce is great to keep in the fridge for when your leftovers are tasting a little blah.
1 cup vegetable broth
2 tablespoons red curry paste
*
½ teaspoon grated lime zest
2 tablespoons lime juice
2 tablespoons minced fresh ginger
1 tablespoon peanut butter
1 tablespoon brown sugar, maple syrup, or agave syrup
2 teaspoons soy sauce or tamari
1 clove garlic, minced
1 tablespoon cornstarch or arrowroot powder
*
*
1
Measure out 1 tablespoon of the vegetable broth and set it aside in a small glass.
2
Put the rest of the broth in a small saucepan and bring it to a simmer. Add the curry paste, lime zest, lime juice, ginger, peanut butter, sugar, soy sauce, and garlic. Mix it all up and make sure there aren’t any curry or peanut butter chunks.
3
Mix together the cornstarch with the broth you put in the small glass until there are no more chunks. This is going to thicken up that watery-ass sauce, just wait. Pour this into the simmering sauce and whisk until the sauce starts getting nice and thick, about 1 minute. Turn off the heat, taste, and add more garlic, lime juice, or whatever your tongue is craving. Let it cool for at least a couple minutes before serving.
*
See
this page
for some more about this
.
*
*
Either of these will thicken the fuck out of your sauce
.
