Tag Archives: hot sauce

Sriracha Roasted Tofu

If you eat tofu and you love sriracha with all your heart and soul (like I do), then you will be thrilled about today’s post.  If not, please kindly disregard this recipe. ;)

Also, excuse the slew of terrible iPhone pictures coming your way, por favor.  Sometimes I make up a recipe and there’s no time for the real deal.

Nasoya Organic Extra Firm Tofu | Oysters & Pearls

This tofu was supposed to be for my very-soon-to-be-sister-in-law, but it ended up not being for her, due to the fact I forgot it existed in my fridge.  I do not hate tofu, but I do hate waste, so I cooked it for myself last week.  Wheat refused to eat it, so it became a packed lunch for work.  I did not mind that he wouldn’t eat it though, because it was so easy to cook and so spicy-good.

And let’s be honest: if I put enough hot sauce on anything, I’ll probably like it.

Extra Firm Tofu for Sriracha Roasted Tofu Recipe | Oysters & Pearls

Sriracha Roasted Tofu Recipe

ingredients
– 1 pack extra firm tofu, cut into cubes
– 3 tablespoons sriracha
– 3 tablespoons soy sauce
– 1 tablespoon vegetable oil (or sesame oil, if you’ve got it)

instructions

Preheat oven to 400 degrees Fahrenheit.  Cut tofu into cubes, or triangles if you love 1 Fresh Stir Fry‘s tofu in Tallahassee.  In a small bowl, whisk together the rest of the ingredients.  Place a sheet of parchment paper on a baking sheet.  Dredge each piece of tofu in the mixture and place on the baking sheet, leaving an inch or two of space between each piece.  Pour the rest of the mixture over the top, if you like things really spicy.  Bake for 10 minutes or so, or until tender and shrunken.

Spicy Sriracha Roasted Tofu Recipe | Oysters & Pearls

Please note that I added that little parchment paper tip after the fact, based on hindsight.

Sriracha Roasted Tofu over New York Times Kale Salad | Oysters & Pearls

I topped a New York Times Tuscan Kale Salad with these spicy bits, and it was the perfect spicy-tangy-garlicy combination for a meatless Thursday.

Spicy Sriracha Roasted Tofu over Kale Salad | Oysters & Pearls

Until Next Time

Birthday Dinner & Rob’s Caesar Salad

A week letter, I’m going to wrap up the last of our trip to the beach this past weekend.  Whew.

St. Joe Beach, Florida, Early November Sunset | Oysters & Pearls

We had just skidaddled back from Apalachicola and were watching the ill-fated (if you’re a Gator fan) Florida-Georgia game.  We broke out our new Sump’n sauce on some chicken salad from Cahall’s Deli in Panama City.

Sam Solomon's Sump'n Hot! Sauce and Corn Dip | Oysters & Pearls

So good!  But again, I’m clamoring for a little more heat, Sam!

Also, Cahall’s has the BEST chicken salad.  My family is slightly obsessed with everything (except the fish dip – just don’t do it) from there.  This won’t be the last time I mention Cahall’s today, either.  Anyway, we also had some corn dip my mom made that was really good.  Maybe she will share the recipe??

Sump'n Hot Sauce on Cahall's Chicken Salad | Oysters & Pearls

We spent the afternoon admiring the view from the windows more than the game itself.  But at least we came back in the second half to look somewhat respectable?  Anyway, moving on.  There was serious lounging going on.

Harold, Doing Some Game Day Lounging | Oysters & Pearls

Babe was a little jealous.

Babe, our 12 year old Yorkie | Oysters & PearlsAt halftime, my mom and I cleaned a couple heads of romaine lettuce for Rob’s Caesar Salad.  Actually, it’s Rob’s grandfather’s recipe from Chicago that he sent to me a few weeks ago.  I love family recipes!  This one is a big hit in Rob’s family, and I’m really thankful he felt compelled to share it with me.  Thanks Robert!

At the end of the game, we realized we needed Sunset Beers and hurried to the fridge and then to the porch.  It was a GORGEOUS sunset.  The kind you only get on this particular beach during the Fall.

Wheat & Natalie | Oysters & Pearls Adorable Parents and the Sunset | Oysters & Pearls

After Sunset Beers, I got to making the caesar salad for supper.

Garlic French Bread Croutons for Rob's Caesar Salad | Oysters & Pearls

Rob’s Grandpa’s Caesar Salad

ingredients

– one whole head of romaine lettuce, or 2 to 3 hearts of romaine, washed and chopped
– chopped ripe tomatoes are suggested by Rob
– 3/4 – 1 cup olive oil with minced garlic in it
– 2 tablespoons dry mustard powder
– 2 teaspoons ground pepper
– 1 or 2 coddled eggs (boil the egg for 25 seconds, crack open, discard yolk, and scrape out the inside)
– the juice of a fresh lemon
– crusty bread, cut into 1″ cubes
– 2 tablespoons olive oil
– some garlic, minced
– 2 or 3 anchovies
– grated or shredded parmesan reggiano cheese, to taste

instructions

Whisk the dressing ingredients together (olive oil, mustard powder, pepper, coddled eggs (I used two)).  I used a beastly large lemon, so I regret using the juice of the entire lemon.  The dressing was too tangy.  However, a smaller lemon may have been just right.  Anyway, whisk together and refrigerate.

In the meantime, fry the croutons in the olive oil and minced garlic until the croutons are nice and crispy.  Rob’s grandfather/father/Rob suggest adding the chopped anchovies to the salad itself, which I’m sure is the proper way to do it.  However, I knew most people in our crew weren’t going to buy that, so I snuck them into the croutons by melting a couple of them in the olive oil with the garlic.  They added a salty umami flavor to the croutons, and it was delicious!  And I promise, they really do dissolve and disappear.  I also used a loaf of garlic Italian bread I had purchased earlier in the week for the croutons, which spiced things up even more.  Once again, #vampiresbeware.

Garlic & Butter for Garlic Anchovy Croutons for Caesar Salad | Oysters & Pearls

Toss the dressing with the romaine and croutons and top with parmesan cheese.  Bon appetit!

Rob's Caesar Salad | Oysters & Pearls

We accompanied the salad with some grilled snapper throats (sounds gross, but it’s by far the very best part of the fish!), filet mignons wrapped in bacon from Cahall’s Deli, and twice baked potatoes, also from Cahall’s.  It was one seriously awesome meal!  Even if it was enjoyed at 9:00 p.m.  And we were really happy our friends, Zach and Michelle, could join us!  They live at the beach all the time, so basically we are constantly jealous of them.

Grilled Snapper Throats | Oysters & Pearls

I plan on sharing my dad’s oh-so-good Bloodworth’s Marinade that he used on the fish sometime soon!  Get excited, because it is awesome.

Filet Mignons Wrapped in Bacon, from Cahall's Deli in Panama City, Florida | Oysters & Pearls Grilled Snapper Throats, Filet Mignon, Rob's Caesar Salad, & Twice Baked Potatoes | Oysters & Pearls Filet Mignon and Twice Baked Potato from Cahall's Deli, Rob's Caesar Salad, & Grilled Snapper Throats | Oysters & Pearls

It was an awesome birthday supper!  We didn’t last much longer after supper though, because this was the longest day ever.  As evidenced by the three blog posts dedicated to it this week!

Sunday we woke up refreshed and decided to just go for a cruise.  We drove all the way to Cape San Blas, and were crossing our fingers that the Indian Pass Raw Bar was open on Sundays.  It was not.  :(  So we stopped at Triple Tails for the first time ever.  Wheat and I had some delicious baked Apalachicola oysters.  I had parmesan and garlic, and he had jalapeño jack.  After our experience Sunday, we don’t really recommend getting any fried food at Triple Tails.  But the oysters were local and small (how we like them) and really good and fresh tasting.

Garlic & Parmesan Oysters from Triple Tails Restaurant in Indian Pass, Florida | Oysters & Pearls Jalapeno Jack Oysters at Triple Tails in Indian Pass, Florida | Oysters & Pearls

And finally, we went back to Bainbridge for a birthday dinner with my in-laws, who treat me entirely too well!  My MIL Nancy loves to cook too, and after I had been ogling her new food processor, she got me one too!!  Because I had someone ask which food processor she got me/us, here’s a link to the model Cuisinart we have. (<– affiliate link!)  It’s AWESOME!  AND Nancy cooked us another amazing steak supper.  It was SUCH an epic, awesome weekend.  I am so thankful for everyone in my life that made it such a relaxing, fun weekend.  I love you all!  And HAPPY BIRTHDAY, DADDY!  I know you’re reading this. ;)

Happy Birthday, Doc & Natalie! | Oysters & Pearls

Think there are enough pecans on that red velvet cake?? Just how the good Doctor and I like it.  It was nice not making my own cake!  :)

Until Next Time

Game Day Bloody Mary

Happy Friday!

I realize you can drink Bloody Marys at any time during the year, but I’m of the belief that they taste that much better on a football Saturday morning.

Game Day Bloody Mary | Oysters & Pearls

I don’t really have a set recipe for a bloody mary.  No one has ever accused me of being a bar tender, that’s for sure.  I do have a general formula though.

Game Day Bloody Mary

ingredients

– Spicy Hot V8
– Vodka
– lemon juice
– Worchestershire sauce
– Crystal hot sauce
Spicy pickled okra, celery, shrimp, olives, etc.

instructions

Fill your cup with ice.

Fill your cup 1/3 of the way full with vodka.

Bonus points if you have infused your vodka with peppers or peppercorns ahead of time.

Pour in a can of Spicy V8.

Add a few shakes of hot sauce.

Add a dash of worchestershire.

Toss in a squeeze of lemon juice.  Or lime juice.  Whatever you’ve got on hand.

Garnish with Spicy Pickled Okra.  Or celery. Or olives.  Or whatever.  I like my Bloody to be a small, alcoholic meal in a cup.

Spicy Pickled Okra for Bloody Marys | Oysters & Pearls

I really love the Spicy V8, but you can use regular V8 juice too.  I prefer either over plain tomato juice, and all of the above over Bloody Mary Mixes.

V8 Spicy Hot Makes for Amazing Bloody Marys | Oysters & Pearls

You *almost* feel healthy drinking this.  A whole serving of vegetables!!

Bloody Mary Recipe | Oysters & Pearls

That doesn’t even include the okra I’m eating!

Game Day Bloody Mary with Spicy Pickled Okra | Oysters & Pearls

Cheers, and Go Gata.

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