The tempeh soaks in a marinade of wine, hot sauce, soy sauce, oil, and cumin. I didn't have any wine handy, so I substituted cooking sherry. Since that's a little salty compared to regular wine, the dish was a little saltier than I expected...but I like salt, so it was okay.
I also used three different types of hot sauce — Cholula (a mild hot sauce), D.L. Jardine's Texas Champagne (sorta hot cayenne sauce), and D.L. Jardine's Blazin' Saddle (super-duper hot habanero sauce). The recipe also called for cayenne pepper, but I left that out because I figured the habanero would be spicy enough. And I was right. The dish had just the right amount of heat.
Speaking of heat, the Nomicon recommends using a cast-iron stovetop grill to cook these. But I don't have one, so I chose the broiling method instead. And it worked well. But man, that oven is soooo hot when you broil things. I had to turn my air conditioner on!
On the side is Roads End Organic Alfredo pasta. It's the kind with whole wheat pasta! Very yummy! Quick and convenient.
Dude, I was just reading that recipe last night when planning and prepping meals for the week!
ReplyDeleteThat's one of my dad's favorite movies. Next time he suggests watching it, I think I'LL suggest we have some spicy tempeh to go with it ;o).
ReplyDeleteI totally dig that tempeh!
ReplyDeleteHere's a link to where you can get the Elvis toppers: http://www.etsy.com/shop.php?user_id=5150031
that is like the best picture of tempeh I have seen in a looong time
ReplyDeleteHey, I made this, too!
ReplyDelete