I’ve had a continual craving for pibil–the classic southern Mexican pork (cochinita) or chicken (pollo) dish of braised meat wrapped in banana leaf–ever since I was introduced to the chicken variety in a town outside of Chichen Itza, Yucatán, two Novembers ago.
Read the full how to over at OC Weekly’s Stick a Fork In It blog.
I’ve had this curious case of the sniffles for the last week — a reprisal of the yuckies that sidelined me a few weeks back — and it threw off my kitchen game last week.
The whole time I was cooking Week 19, Meal 2: Indian spiced lamb meatball soup with kaboucha squash, kale and wild rice I ran into problems. I couldn’t smell if the spices had toasted enough or taste if the dish had enough salt.
I planned to package the soup up for the following day, but there was a little miscommunication in the kitchen and we ended up leaving the soup out overnight in our comfortably warm condo.
I wasn’t so keen on trying it the next day as the cold hadn’t subsided (it still isn’t gone) and I wasn’t willing to test the boundaries of food poisoning.
So here goes the soup that never was. Continue reading Week 19, Meal 2: (Indian) wedding soup
If there’s one thing I can trust Chef Brian with wholeheartedly, it’s putting together a badass marinade for some chicken.
He set the bar high with a garlicky, herbaceous marinade for Week 1: Chicken and apples, and then he managed to blow my taste buds away with the spice mix on for the tandoori chicken tacos we did for Fusion Taco Week.
He managed to do it again with the smoky punch of chermoula, the paprika and herb-filled marinade of Morocco. Here’s Week 13, Meal 3: Grilled chermoula-marinated chicken over stewed chickpea and tomato. Continue reading Week 13, Meal 3: Grilled chermoula-marinated chicken over stewed chickpea and tomato
Chef Brian’s dishes usually have three or four components, so I was really confused by Week 13, Meal 2: Marinated lamb kabobs with a pomegranate, pistachio, citrus and mint relish.
I saw lamb and I saw relish, but was confused at how such a seemingly simple recipe would satisfy.
One bite of the smoky, lemon-softened meat paired with the sweet-tart, crunchy relish and I was sold.
Sometimes keeping it simple yields the best results. Continue reading Week 13, Meal 2: Marinated lamb kabobs with pomegranate, pistachio, citrus and mint relish
BWHAHAHAHAHAHA! I made stock (for the first time) and then an awesome soup with it!
For the first meal of Week 12, we’re whipping up one tasty bowl of noodles that is as comforting as it is hearty. If you’re a fan of Vietnamese flavors — citrus, spice, heat and fish sauce — this is one dish you won’t be able to slurp down quick enough.
Grab a bowl and some chopsticks, and warm up to Week 12, Meal 1: Pho with oxtail, flank steak and filet mignon. Continue reading Week 12, Meal 1: Pho with oxtail, flank steak and filet mignon
This might surprise you, but I’m not a huge fan of French toast. It’s simple really — pancakes are just better, hands down.
But I’m no pancake magician. Chef Brian gave me a cookbook for Christmas a few years back with his recipe for pancakes, and it’s a recipe that I’ve never been able to replicate.
On the other hand, it was a simple affair putting together Week 4, Meal 2: Cinnamon French toast with blueberry compote.
So, now, because I can actually make this, I’m choosing French toast. Screw you pancakes. Continue reading Week 4, Meal 2: Cinnamon French toast with blueberry compote