Spanish tapas style meatballs wrapped in a delicious burrito with salsa, rice and some chickpeas instead of pinto beans. In other words, MEATBALLS IN A BURRITO?!? YES PLEASE! Check out the albondigas burrito I posted on tablespoon yesterday.
June 2011 Archives
I was out in Western MA this past weekend for my sisters High School graduation party. I had planned to make an app for the party, but I have been so busy lately I didn't even have time to think of something appropriate. I finally had a clear head the morning of the party, but I had to promise my mom that anything I made would be quick, no actual cooking, and no mess. I whipped up a garlic and herb dip, and a chipotle cheddar dip, and they turned out to be big hits!
Once this fun play on words popped into my head, I had to make it immediately. Garlic scapes are everywhere right now and as I mentioned last week I am having trouble trying to figure out the best way to use them. When they are cut small, you lose some of the fun of their long winding shape, but you really get to enjoy the unique soft garlicy flavor. They paired perfectly with the braised goat in these delicious little packages.
This recipe just makes sense. A chile relleno is normally stuffed with cheese, so why not add some mac in there too? More traditional chile rellenos have an eggy batter that is almost reminiscent of eating a chile omlette. For this bastardized mac and cheese version, I did the standard american bar food breadcrumb crust and it matched perfectly. These chile rellenos had an amazing balance of crunch, spice, ooze, and comfort!
Last week I got together with some old friends and made a few crazy drinks with all the weird fruits I normally pass by at the ethnic market. It was lots of fun and a super educational experience! Check out the Exotic fruit cocktails I posted on tablespoon yesterday.
For some reason it has never occurred to me to marinate squid. Some of the more delicate fish can be ruined or even cooked by too stong a marinade and I always put squid into that category in my brain. Well I was completely wrong. The little guys took the flavors so well that you could even taste each component of the marinade while eating the tacos! The salt and acidity also didn't effect the texture of the squid which is what I was mostly worried about. These tacos were fresh and even energizing on a hot Sunday afternoon.
Yucca dough has been on my list for awhile now, so when I saw a simple recipe in Food and Wine this week, I decided now was as good a time as ever. The final texture and taste was similar to a mashed potato cake, so you can imagine that these guys were awesome! The dough was a little sticky and tough to work with at first, but as you got used to it it was no big deal to form perfect little empanada balls.
Garlic scapes! Every spring I throw my hands up in desperation as I pass you at the farmers market. What is your deal? Awkward, long, ropey, un-even cooking freaks of nature. What will we DO with you? When I cook with garlic scapes I end up with some burnt pieces and some undercooked pieces. Chopping them up for a saute takes all the fun out of them! Yesterday at the market I was struck with inspiration. Embrace the rope. Use them as a tie! I spiraled some pounded out chicken breasts with a fiery curry paste and secured them with a scape-tie. Did it fix the un-even cooking problem? Not really, some pieces were still burnt. Nonetheless, it was a cool way to use scapes that created a delicious and fun presentation. I will definitely revisit the idea of using scapes as a rope in the future.
Pepperoncini sauce has been on my list to cook for a while now. I didn't know what I was going to put it on, or even what the actual ingredients would be. All I knew was it would be a sauce that had pepperoncini peppers in it. The concept finally came together for me this past weekend in a Greek themed meal that almost merged a Big Mac with lamb kofta. Kofta because of the shape of the meat, and the bread and salsa, and Big Mac because it was beef and the sauce was reminiscent of secret sauce.
One of my friends was so obsessed with ice cream sandwiches in High School, that he even made his AOL screenname and email adress "premiumcookiesandwich". Now Ice Cream Sandwich doesn't only mean food, it also is the next version of android. I swear in a few years every word is going to have an alternate computer meaning. Check out the Ice Cream Sandwich ideas I posted on tablespoon yesterday.
I had invited some friends over for a bbq but I had no idea what I was going to make. This happens sometimes but at the last minute I somehow always figure something out! I knew I wanted classic grill food and bbq chicken with potato salad was calling me. I needed to go to the asian market to grab a few items for a dish I was cooking the next day, and while I was there the flavors of this meal came together in my head. Adding kimchi to a standard potato salad really made it something special, and making a quick bbq sauce/bulgogi sauce hybrid to slather on chicken was a perfect blend of the familiar and the foreign. To round things out, a salad that was basically a vietnameese bun, sans the bun(noodles).
At first I wasn't going to post this side dish as a separate post, but it came out so good that I had to give it it's own attention! Because of that though, I don't have many pics. Regardless, this potato salad was awesome. Adding the kimchi was actually more of a shortcut than anything, so it was quick as well as delicious. Check back tomorrow to see the other stuff I cooked for this Korean influenced bbq.
This type of recipe is my favorite. Find 2 things that are similar, combine, enjoy. That's what I did with spinach artichoke dip and mac and cheese on tablespoon this week. I'm surprised I hadn't thought of this before! Check out the Spinach Artichoke Mac and Cheese recipe on tablespoon.
It's coming to that time of the year where there is nothing I like more than being outside with some friends around a grill with a beer in hand and some music on. Because of this fact, there will be a lot of grilling recipes on the site. This particular idea I saw on a friends blog on Friday around 1pm and in no less than 26 hours it was being inhaled by my friends and I! And I DO mean inhaled. The 4 of us finished 16 mini burgers in only a few minutes. People might think that fried dough is too sweet for a burger, but the dough itself is not sweet at all! It's the powdered sugar people put on that makes it sweet. I actually grew up eating my fried dough with tomato sauce and Parmesan cheese!
One of the reasons I didn't post all last week, was that I was away in New York with some friends. Every time I stay with my friend Nick in the city, he expects me to make a ridiculous feast for his friends at some point. This time was no different, but there was going to be a big time crunch. The best time for everyone to hang out was Sunday afternoon, but we had previous obligations the night before and many miles away. Our 12:30 train arrival wasn't going to leave much time to cook before people started showing up at 2! My master plan was to make sausages at home, freeze them, and let them thaw on the train in perfect time to cook them around 3. The plan went off without a hitch and everyone was fed and happy!
I hope all my friends and family are doing ok in Springfield and Western Massachusetts after the tornadoes yesterday. My thoughts are with you! Also. Shawarma is delicious. Check out my Chicken Shawarma recipe on tablespoon.