Secondbase: Tempeh w/ spicy cherry glaze?
Posted by AmandaBrooke on Jan 07, 2008 · Member since Dec 2004 · 377 posts
Secondbase, I just came across the 'what are you cooking this weekend' thread, and you said you were making: Tempeh w/ spicy cherry glaze
What is that exactly? It sounds great! Is it a recipe on vegweb, or did you just throw it together?
I found a spicy cherry glaze somewhere... actually I think I was watching foodnetwork and that Guy-whatever was making some glaze for meat and it looked delicious, so I stole the recipe and used it for tempeh. absolutely DELICIOUS.
(psst! Secondbase...this would be the part of the thread where you share the recipe ;))
Spicy Cherry Glaze:
1 tablespoon oil
1 cup diced red onion
4 tablespoons minced ginger
3 cups canned cherries in syrup, preferably Bing
2 tablespoons minced garlic
2 tablespoons tequila (recommended: Cabo Wabo Resposado)
3 tablespoons hot sauce (recommended: Sriracha)
1 teaspoon sesame oil
1 tablespoon sherry wine vinegar
4 tablespoons soy sauce
1 teaspoon salt
1 tablespoon freshly ground black pepper
cube some tempeh (3 8-oz packages) and boil it in water for ten minutes. Drain and set aside.
Sautee onion, garlic, ginger and cherries together until carmelized. At this point, I added the tempeh cubes. Deglaze pan with tequila, hot sauce, sesame oil, sherry vinegar and soy sauce. Let simmer for 15 minutes. Season with salt and pepper. Serve.
Now, I made a few changes to this recipe because I always do. I didn't have any sherry wine vinegar, so I used seasoned rice vinegar instead. I omitted the sesame oil because I didn't have any. I also used Patron Silver because I didn't have any Cabo Wabo on hand. Oh, and I used shallots because I was out of red onion. It was really delicious, but I added an extra squirt or two of srirachi and it was a little too spicy. I'm assuming it's very spicy as is, but I always kick it up a notch. If you're not into spicy stuff, you might consider cutting back on the hot sauce by a just a touch.
Oh yeah, and I used a bag of frozen cherries... added some agave syrup with a splash of water. Worked out very well.
(psst! Secondbase...this would be the part of the thread where you share the recipe ;))
always the astute observation.
secondbase always has something fancy cooking. i'll wait for his book called fancy smanshy vegan eats.... that usually have some booze in them! yum!! to come out!
:-* :-* :-*
I'd buy that book! :w00t!:
secondbase always has something fancy cooking. i'll wait for his book called fancy smanshy vegan eats.... that usually have some booze in them! yum!! to come out!
:-* :-* :-*
I'd buy that book! :w00t!:
Hell, I can't wait to write that book!
hot damn, that sounds pretty good
think itd go well with tofu?
I bet that glaze would also be good on a vegan pineapple pizza.
ohh this really does sound yummy! I think Ill try it with the tofu I need to use up like Adam said....
hot damn, that sounds pretty good
think itd go well with tofu?
I'm sure it would be great with tofu!!!