Comments on: Spicy Slivered Green Beans with Lime and Cilantro

By: Maggie

Maggie — Sat, 31 May 2008 11:56:03 +0000

I love spicy green beans and these sound great. Really cute mug as well!

By: Hiroko

Hiroko — Sun, 25 May 2008 21:25:26 +0000

I’ll do the same with sugar snaps! I found nice fatty ones in the farmers market today..

By: Jen

Jen — Sun, 25 May 2008 02:24:56 +0000

elra – thanks! I might just take you up on your offer. Also, I just made the borek from your site — it’s in the oven now! I’m looking forward to it!

By: elra

elra — Sun, 25 May 2008 01:58:09 +0000

Jen,
I am lucky enough to have 3 kaffir lime trees in my back yard. You are welcome to come over and pick some. Anyway, Draeger’s sometime have it, it just they charge too much for it! Chinese market (Ranch 99 or Marina) in cupertino almost always have it too.

By: Jen

Jen — Sat, 24 May 2008 19:28:03 +0000

magpie – I absolutely love cilantro, and I tend to use a lot of it when the weather is warm… the only combination I’ve found that I didn’t really like was chard + cilantro… reminiscent of sweaty socks…

Robin – Thanks! If you didn’t want to use lime, I bet you could use a splash of rice vinegar and it would also be nice

elra – the dish you described sounds ridiculously delicious! My old roommate used to have a kaffir lime tree and he would use the leaves in all sorts of things, but now I have no idea where to find them fresh… any ideas?

finnyknits – for the pork & poblanos, I used the leftovers from this recipe: http://tinyurl.com/4u7czh
I made 1/3 of the recipe, shredded the pork instead of leaving it in cubes, and also didn’t bother with the cornstarch thickener. I mixed the pork with leftover brown rice, and added 1 chopped peach and 1 chopped apricot for a little fruity flavor. Then I stuffed the mixture into roasted poblano peppers and warmed it in a low over for about 15 minutes. To roast the peppers, coat the peppers with a little oil, then broil until the skin is blistered all over. Then, put peppers in a bowl and cover with plastic wrap. Wait 15-20 minutes, peel skin off & remove seeds.

By: finnyknits

finnyknits — Sat, 24 May 2008 18:34:57 +0000

Ooh, I’ll totally try this. I’ve got beans at the base of their poles right now, so maybe once they’re producing I can make this with some of the cilantro that hopefully isn’t bolting nearby.

Thanks for the recipe!

Um, any chance we can get the recipe for the pork and poblanos? That sounds really good and we do love the pork around here.