Happy Friday. As I mentioned before, my “fowl beast” was 21 pounds… for 4 people. I’ve eaten more turkey this past week than I have in the last few years combined. Now, I’m not complaining, that bird was delicious. We’ve had turkey sandwiches, turkey tikka masala, turkey jalfrezi, just to name a few. Yesterday, I needed something quick and healthy for lunch before heading off to the gym. I had my camera nearby so I documented this one. These are really easy, and taste amazing. Finish off the rest of that bird with a little Tex-Mex flair.
Monthly Archives: November 2012
I stayed away from baking for a long time. I always found that there was less room for improvisation than in just cooking. A little of this, dash of that, and you might just end up with a brick or a door stop. You also need a reliable oven, which I did not have in any of my last few apartments. I’m past that now, here’s my first non-pizza baking post, chew on these!
Happy Monday! As I thoroughly enjoyed preparing the Thanksgiving feast this year, I thought I would share some of the things I learned. Allow me to start with a little background. The first time I cooked Thanksgiving dinner I was at University, 1000 miles from home. Several friends and I were “homeless” for the big meal, so I decided to give it try. It was very last minute, I think we were all hoping for last second flight deals that never happened. I had to buy a fresh turkey, which I remember being very expensive for a strapped-for-cash student. There were loads of phone calls to mom, since Google wasn’t really an option back then, asking everything from cooking time to how to carve the bird. The preparation of this meal is so ridiculously over-the-top that it’s hilarious to reminisce on what probably looked like some Monty Python sketch. The meal turned out great and I became hooked on cooking. Continue reading
Thanksgiving is only a few days away. I’ve seen so many fantastic posts from fellow bloggers gearing up for this weeks foodie fest. I didn’t cook Thanksgiving for the past couple of years, though I did contribute a couple pans of green bean casserole, so I don’t have any great wisdom to bestow on anybody except for this one offering. If you’re going to make a green bean casserole this year, fry your own onions! It can be done ahead of time and makes a massive difference. I also made a spicy casserole last year, adding fried jalapeños into the mix, amazing. Here’s a quick guide of how to make some fried onions (or jalapeños): Continue reading
I love Mexican food, and you should too. Now I’ve never been to Mexico, and I suspect that most of the restaurants I’ve been to were more close to Tex-Mex than anything else. So the authenticity of the food I make and call Mexican is no doubt questionable. But it’s awesome, and I guarantee you’ll like it or your money back… nevermind. Continue reading
We had a chance to get out of town yesterday and go over to a friends house for lunch. They put out quite an amazing spread. Off the grill we had chimichurri marinated churrasco, sausages, and chicken thighs. All accompanied by sweet peppers with feta and olive oil, potato gratin, Mediterranean salad and more. Delicious. Dessert put me into a coma. I remember a torta de tres leches, a pear crumble, and the rest is a blissful blur. It’s important to have friends with good taste!
Now off to make another pizza.
Last night I made an amazing pizza. Now pizza that you make yourself always tastes amazing, but this one had something special. I’ve made hundreds of pizzas, and somehow this one rose above the pack. With the exception of some photos I didn’t bother documenting it… mainly because I was tired and couldn’t be bothered, I just wanted food. I remember coming home from work hungry, and thinking that I really want a bbq chicken pizza right now. I didn’t have any bbq sauce, but we did happen to have some dough leftover from making a pizza two days before. It was brilliant. Afterwards I wrote down what I remembered doing, knowing damn well that I didn’t measure anything. If anything this is for me to remember what made this so special. Continue reading
So anybody who has read a few of my posts from last month probably can tell that I like braising cheap cuts of meat. Groceries are expensive where I live, and often selection is limited. I tend to buy whatever is on sale, and that’s usually a tougher cut that’s going to take some time. It makes for an interesting challenge in the kitchen, especially when certain things just aren’t available on a week to week basis. For example, lately I have had no access to fresh chilies. How the hell am I supposed to keep things picante around here? Fortunately, I usually keep a few cans of chipotles in the pantry. I absolutely love the chipotle flavor, but as it tends to overpower subtle flavors, I only use it on occasion. This is one of those opportunities. Continue reading
It’s election day in the US, and with every possible form of media jamming last minute political ads down your throat, perhaps you need to get in the kitchen and make something crazy to cover up the taste. Give yourself a little island getaway from the comfort of your own table.
I remember meatballs being a popular meal choice in my home growing up. Well, popular for everyone except me. I never really enjoyed meatballs until I started making them for myself. I usually like to make “albondigas”, which are Spanish tapas style meatballs. For this entry, I thought I would try something a bit different. I really enjoyed the Island Spiced Burgers I made a few weeks ago, and I used a bit of that concept in this recipe. I always find making meatballs to be a labor of love (a.k.a. pain in the @$$), but in this case it was definitely worth the effort. This will serve 4. Continue reading