These Vietnamese pork chops are marinated in the perfect balance of lemongrass, garlic, fish sauce and sugar, grilled to perfection, and served with cold rice noodles, lots of herbs and pickled vegetable sides.
Thit heo nuong xa – grilled pork chops – are a staple in Vietnamese restaurants. But they’re so easy to make that there’s no reason why you shouldn’t bring this classic dish home. Traditionally, they’re grilled, so we thought it was the perfect excuse to eschew the burgers and hot dogs for one weekend and kick off our summer grilling season with something a little more flavorful.
The noodles make it the ultimate refreshing summer dish, almost a noodle salad of sorts. Between the sizzling charred chops, the chilled rice noodles, plenty of fresh and quick-pickled vegetables, and the nuoc cham, a bracing savory-tart dressing, it’s everything you want on a hot day.
We put the must in mustard, the cute in charcuterie, and the jam in …er … jam, with this spectacular picnic spread. Ham! Cheese! Pâté! Salami! Pickles! Our festive charcuterie board is topped off with fresh, tangy home-made Maple Mustard and sweet Red Onion Jam.
This is a sponsored post in collaboration with Les Trois Petits Cochons. Thank you for supporting Nerds with Knives’ partners!
There’s something about a picnic that pulls at the heartstrings. As a concept, it’s hard to beat – put tasty snacks into a bag? Carry the bag into a field, perhaps by a lake? Lie down on a blanket and eat the snacks and look at the view and drink wine? WHAT IS BETTER THAN THAT. (Nothing. Nothing is better than that.) And its alliterative name, like odds and sods, and bits and bobs, suggests that really, you can take any collection of tasty foods and a cold bottle of something delicious, and you can’t go too far wrong. (Just make sure you have home-made Scotch eggs on your charcuterie board. Seriously.) Then, a few years ago, we had a holiday in France, and realized that the French really have this whole picnic idea down.
If you like mustard, you seriously have to try making your own. It’s so much better than the jarred kind and it couldn’t be easier. Our Homemade Maple Mustard is a little sweet, a little spicy and tastes incredibly fresh.
Yeah, I get it. The idea of homemade mustard is just a little bit precious. Bordering on the dreaded ‘artisanal’ label that plagues lovers of real, unpretentious food … but hear me out because this stuff is awesome and I really, really want you to make it.
The truth is, I think most things taste better homemade. Sure, jarred mustard can be good and I use it most of the time but for something really special (like a crazy-beautiful charcuterie board or a holiday ham), why not serve it with a condiment as special as the main dish? We knew we wanted to make Red Onion Jam with Wine, Honey and Thyme but we also wanted something spicy that would be good with charcuterie. And besides, I think there’s something cool and homesteader-ey about making something so inherently useful.
Sweet, savory and just plain delicious, Red Onion Jam with Wine, Honey and Thyme is a perfect addition to any cheese or charcuterie board.
Caramelized red onions are tasty in their own right, but simmered in a sweet/spicy mix of red wine, honey and herbs, they turn into a the most delicious preserves ever. We made our jam (along with Homemade Maple Mustard!) to accompany our charcuterie board, but we have big plans for the leftovers. Click the link below for ideas (and the recipe!)
Kimchi Pancakes are the kind of fast food we can really get behind. Packed with spicy kimchi and fresh shrimp, these crispy treats make a fantastic appetizer, snack or light dinner.
We are almost never without a large jar of kimchi in our refrigerator. Even our resident Brit (who was initially, shall we say… resistant) has become addicted to the stuff. It’s not just a great condiment for traditional Korean dishes like Bulgogi, it also makes a fantastic cooked ingredient in all sorts of dishes. Its distinct tart-spicy flavor is a great addition to fried rice and stir fries, as well as in less traditional dishes, like grilled cheese sandwiches and compound butter.
You may notice that as kimchi ages, it continues to ferment. The cabbage will soften and become spicier and more tart. At some point you’ll find quite a bit of liquid from the vegetables mixed with the brine in the bottom of the jar. Don’t throw it way! In fact, do a little happy dance because you can use it to make kimchi pancakes.
Note: This recipe is part of our collaboration with Serious Eats.