I think this idea came from an old episode of Iron Chef where Bobby Flay cooks some pasta in jalapeno juice. One of my favorite things to cook with jalapeno is bacon, and it seems to be a very popular thing these days. There is even jalapeno crusted bacon in the grocery store! You would think that this dish is all bold intense flavors, but it actually came out more subtle and perfectly balanced. Boiling the pasta in jalapeno juice didn't give it a crazy spicy taste, but rather imparted the true jalapeno flavor with just a little bit of the heat that it is so well known for. This was a fairly easy dish with unique and delicious flavors that I would highly suggest anyone who has a juicer to make immediately.
February 2013 Archives
This is one of those deceptively delicious dishes. It looks plain, and is easy to make, yet somehow tastes incredible. I was even tricked again with the leftovers. I didn't want to eat them cause I thought they didn't look that good, but yet again, amazing! The pressure cooker makes it all much quicker, but you could easily do this one in a dutch oven or any decent pot.
I've been craving some yeasty crusty breads recently and pretzels were first in line. Last time I made pretzels they were for ice cream sandwiches, and I was upset that I couldn't eat more than one fresh out of the oven. I loaded these up with parm on the inside and out, and they were a delicious appetizer the other night.
Last year there was some rumblings that Top Chef might end up on Boston this season. Unfortunately this didn't turn out to be true, but us Bostonians did get one pretty nice consolation, and her name is Kristen Kish. Kristen is a local chef that has been killing it on the show this season. She ended up getting kicked off a little prematurely, but then fought her way back into the competition by beating people week after week on Last Chance Kitchen. This coming Wednesday is the finale, and Kristen only has one more Chef to beat to win the whole thing. I had a few friends over this past week to watch the previous episode, and we ate a this meal that was inspired by the dish that got Kristen back into the competition.
God this soup is so ugly. The good news is that it is healthy and tastes amazing. But yea, it looks like puke. I came home from work and decided to make an easy and healthy soup with stuff that I had lying around the house, and this was the result. It's kinda like when you are a kid and you think if you combine all the colors in the crayon box you will make this awesome new color but it just turns out greenish black. Luckily, the flavor was the opposite of ugly.
When I was frying some tofu one day, I noticed that it sticks together really easily. As the tofu cooks, it basically binds to any other tofu cooking nearby. This gave me the idea to one day stuff cubes of tofu, considering that whatever the stuffing may be, the tofu would hold it in nicely. When "one day" finally came, I made a vaguely Asian turkey meatball mixture to stuff into the little cubes.
Soup Mondays are back! I've finally been catching up on The Mind of a Chef and it has me craving Asian broths. I haven't yet had a chance to make my own dashi or ramen broth from scratch, but this bean paste broth was a quick alternative that really satisfied the cravings.
After the pizza roundup I did last week, I was craving pizzas. Much more than I was craving mac and cheese, soup or burgers. This pizza with chimichurri as the sauce has been on my to-do list for probably about a year, and believe me it was worth the wait. Herby, garlicy, and loaded with olive oil, the chimichurri was a perfect fit on this pizza.
At work, we have these awesome tamarind sodas, but I'm watching what I eat right now, and they are insanely sugary and loaded with weird ingredients. I was craving one the other night, and instead of succumbing to the sugar demon, I decided to make my own with fresh ingredients and much less sugar.
Before this recipe, I had never used a pressure cooker, but had always wanted to. It is often that I want to use shredded meats in a recipe but end up bailing due to time constraints. I also would say that I use canned beans too often and would much rather use dried, and I think that a pressure cooker could save enough time to facilitate that. Americas Test Kitchen finally pulled the trigger for me by buying me a pressure cooker! So far I've used it twice and am pretty much in love with my new toy. I made a recipe from their upcoming book Pressure Cooker Perfection and even though I had to make a few last minute changes, the sauce and meat came out great!