Plantain Kale and Pork Mac and Cheese
Mac and cheese with sweet plantains, kale, shredded pork, and some habanero for a kick.
Habanero Basil Mac and Cheese
This creamy stovetop mac and cheese is definitely spicy but is balanced by the milk and has a sweetness from the fruity habanero and basil
Habanero Cilantro Butter (on a Burger)
A compound butter with habanero, cilantro, lime, and garlic mixed in. It tastes amazing on a burger.
Tripe Sandwich Inspired by Lampredotto
This tripe sandwich is inspired by a sandwich I had on vacation in Florence Italy.
Vindaloo Tater Tots
These tater tots are flavored from the inside out with a spicy homemade vindaloo paste loaded with caramelized onions!
Onion Cranberry Pecan Baked Brie
We have all seen a bunch of baked brie recipes, especially ones that involve puff pastry and some sort of jelly. This one is a little different though and basically turns the cheese into a molten fondue loaded with tasty onion, tart cranberries, sweet pecans, and a little kick from some habanero. Step one is…
Pork and Summer Veggie Chili
September is the time when I crave chili the most. I love a veggie packed chili, but this time of the year it is a shame to cook your veggies too long because they are so fresh and tasty! I decided to try and make this chili sort of backwards by letting the meat and spices simmer away in the crock pot all day and then adding the veggies at the last minute. The resulting dish was super tasty with a nice juxtaposition of deep slow cooked flavors and fresh light crunchy veggies.
Kombucha Ceviche
I’ve seen orange soda in ceviche before, so I thought that the sour effervescence of kombucha would be a welcome addition to a fresh fish ceviche on a hot night last week. I used GT’s “trilogy” kombucha for this recipe which is lemon, raspberry, and ginger, and pretty much one of the best things I have ever tasted. Some fresh peaches and a little bit of habanero helped bring everything together and make this a meal to remember.
Plantain and Black Bean Tacos
Because I work at a burrito shop that has great tacos, I don’t usually make them at home. The craving came up the other day though for plantain tacos so I whipped some up! They were much different than what we have at work so I was happy that I had made them. I highly recommend these as a filling vegetarian dinner and something new to eat next week!
Spicy Chile Basil Tofu Tacos
I thought it was pretty convenient when Pepcid wanted to do a sponsored post with me. I don’t know if you guys have seen this here blog of mine, but if you have you probably can believe that I get heartburn from time to time. My plan was to make an aggressively spicy feast for my friends and see if Pepcid was strong enough to prevent everyone from getting heartburn! We started with this appetizer of Polenta Stuffed Mushrooms that I posted on Tuesday, and then we moved on to the main event, these crazy hot chile basil tofu tacos.
Fiery Polenta Stuffed Mushroom Roulette
Some friends and I got together this past weekend to have a spicy feast and it was lots of fun! I was inspired to create the feast when the heartburn medicine Pepcid came to me and wanted to work with me on a sponsored blog post. THAT blog post is coming on Thursday, but this is the appetizer that we had that day. I got the idea for roulette style spicy apps from a super spicy dinner called Hell Night that is hosted a few times a year at a restaurant in Cambridge called East Coast Grill. What they do is give you one item per person at your table (I had it as meatballs) and most are mild, one is medium, and one is insanely hot. I instead made 75% of these stuffed mushrooms pretty hot, and 25% of them CRAZY HOT, and we all just started chowing down.
Chorizo
Mexican chorizo is not really that common in New England, in fact, most people around here think you are talking about the much more common portuguese variety when you say the name. At my burrito shop, we used to get fresh Mexican chorizo that was delicious, but then the supplier kept sending the portuguese stuff by mistake and it was starting to annoy me. We are a burrito shop man! One day we ran out of the mexican kind so I whipped up a quick homemade version after skimming a few recipes. It came out ok, but everyone REALLY liked the stuff we were bringing in much better. This reaction made me really want to make chorizo better than the store bought one, so I tested recipe after recipe for several months until I got it right! Now we not only save money on it, but everyone loves the stuff! If you happen to live close enough to Cafe Burrito, come in and try some on a burrito or taco (it’s especially good on our breakfast burritos), But if not, here is the super easy recipe to make some on your own!
