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Spicy

TT (2 of 2)

So many variations, I like to make mine with black tea, cloves, cinnamon, cardamon, brown sugar, and a little fennel. I just make my regular cup of black tea and steep the rest of the spices, sort of like a tisane. Then I just add milk of choice with a bit of sugar. It took a couple trials but that was part of the fun!

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Roasted poblano chiles, peeled, stuffed, battered, then fried. Drowned in roasted tomato sauce. Topped off with crema, sliced onions, parsley and pomegranate seeds!!!!!! Need I say more? Chiles rellenos you have my heart.

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This is one of those breakfast dishes that taste better when made at home, I gave it a shot this week by simplifying it a bit, I cheated and used El Pato sauce rather than making my own. I was a hUnGry girl so to avoid a grouchy me I used the canned stuff. Pato is perfect for this, plus I like the cans.

You’ll Need:
6 corn tortillas cut into quarters
1 can of El Pato
1 small onion, thinly sliced
salt and pepper to tase
4 eggs
1 cup of oil for frying tortilla chips
1 jalapeño sliced
few sprigs of parsley or cilantro
queso fresco or cotija cheese
mexican cream or crème fraîche

Method:
-heat oil in a skillet over medium heat
-add tortillas and watch them turn into a light golden brown color, you have to watch them carefully or they’ll burn on you, it takes about three minutes.
-once golden brown, drain chips over paper towels. You can also bake and avoid the whole frying process as well. Just make sure you drizzle the tortillas with olive oil to avoid burning.
-dispose of oil
-using the same pan, place chips back into pan and add eggs
-mix to coat chips with the eggs until cooked
-add your can of El Pato sauce and mix again, this step is takes about a minute
-plate your chilaquiles and garnish with cheese, parsley, onions, jalapeños and cream to tase!

Serves 2

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asian cabbage salad

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Venturing into hot sauce territory…..lets see how it goes.

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Love Surfas, this weekend I had the fortune to attend one of their cooking demos hosted by food photographer & Master chef contestant; Becky Reams.  The demo was a three course meal wich consisted of; Smoked trout roulettes with brioche crackers, hot sauce mousse and shaved cucumber, no photo of this one, ate it before getting a photo of it :).  Second course knocked my socks off, it was ginger beer braised pork served over grits and a radish salad. My first encounter with grits and boar!! Tasting unknowns is so much fun lately, I truly enjoyed it. Untitled
The salad was topped with shiso leaves, have you had those? That was another first for me. For dessert, chef Becky made an inverted carrot cake with a cream cheese frosting, caramel mouse with coconut & pecan crumble……Untitled
My taste buds where spinning with joy.  Inspiring experience overall.  Now to try one of these recipes at home!

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Summer is still in full effect here so time in the kitchen & meals have followed suit…fall, we’re waiting with open arms. :)

You’ll Need:


1 cucumber
some red onion
2 tbs rice vinegar
some mint
some jalapeño/thai chillies/heat of choice
1 tsp brown sugar
some cilantro
water
peanuts

Method:

Thinly slice cucumbers,  jalapenõs, red onion
Mix liquids along with sugar and stir until dissolved
add cucumber, chili, mint, and red onion
this is one of those recipes you adjust ingredients to your preferences
taste and adjust seasonings for a balance of sweet, salty, tangy flavors.
Cover and refrigerate for 1/2 hour.
Garnish with cilantro and crushed peanuts

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This is one of his creations, he hit it out of the park with this one. Jalapeños here I come.

Method

Pre-heat oven at 350
cook bacon half way
wash jalapeños, slice in half, de-seed peppers, cook in oven for about five minutes, remove
stuff with cream cheese
wrap with bacon using tooth-picks to keep in place
place into oven for an additional 5 minutes or until slightly browned top begins to appear.
Serve and enjoy! :)**

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TT (2 of 2)
Ventured out this past weekend to my local Indian market and finally got the ingredients to make Chai.  I was floored by the the variety of smells and myriad of spices, teas, compotes, some of which, I’ve never seen or have the slightest idea of how they’re used.  

I met a woman there that gave me great advice on the brands of tea to buy as well as what spices to use, and they go as follows:
Taj Mahal  (orange pekoe black tea) // or Darjeeling
Fennel Seeds
Clove
Ginger (fresh or powdered)
Cinnamon (sticks or powdered)
Cardamon Pods (green)
Milk (what ever kind you prefer)
Sugar
For a single large cup I use 2 teaspoons of tea, a pinch of fennel seeds, about five cloves, equal parts of ginger to cinnamon (powdered), and 3 cardamon pods (smashed).
Boil it all together and let it steep for a few mins. to let all the flavors out and strain.  
This is only one version to try but you can always change the proportions to fit your cup of tea. mmmm, so good for you!

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