When I first started this blog, cooking was one of the worst ‘chores’ I had to do. I always felt like it was such a pain in the ass to cook my own meals everyday, so instead, I would hit the drive-thru.
It’s hard sometimes not to get bored or tired of cooking at home–I definitely do that in cycles– but Week 31, Meal 3: Salsa verde soup reminded me why I love to cook.
Toasting the coriander, tearing the husks from the tomatillos and that “a-ha” moment when the salsa verde broth came together revived my senses. Leave in the seeds when you chop up the chiles for a spicier broth.
And about that bowl of soup? Better and fresher than I could have found in South Orange County at 9 p.m., that’s for sure. Keep reading for the recipe and how-to. Continue reading Week 31, Meal 3: The fiesta bowl
I’ve had plenty of fish and salsa dishes, but I’ve never had one like this.
For the second meal of Week 25, Chef Brian’s bringing ahi back with a coriander-and-garlic-spiked marinade that had my palate wondering what the heck hit it. The corn and black bean salsa is familiar enough, but a hint of basil elevated the flavors even more.
Add to it the coolness of sour cream, the creaminess of pureed avocado and a whole lot of sour citrus and you’ve got one heck of a fiesta in your tummy. (So yummy, so yummy.)
Without further ado, here’s Week 25, Meal 2: Coriander and garlic marinated tuna over corn and black bean salsa with avocado puree and lime sour cream. Continue reading Week 25, Meal 2: I’ve never had fish like this
We’re almost halfway through one year of recipes — this being Week 25 and all — but by the look of this menu, my midterm exam has arrived a week early.
Chef Brian’s “Fresh Mex” menu has a long list of ingredients and I’m a bit intimidated by a lot of prep and a lot of cooking going on at once, but after an easy week of making sandwiches I’m ready to jump into the mix in a big way. Here’s what’s cooking, amigos.
Week 25, Meal 1: Marinated pork loin over jalapeno corn pudding, sauteed peppers, smoky ancho sauce
Week 25, Meal 2: Coriander and garlic marinated tuna over corn and black bean salsa, avocado puree, and lime sour cream
Week 25, Meal 3: Chicken tacos with avocado puree, lime sour cream, and grilled corn-jicama salsa
Each recipe makes two servings. Continue reading for the shopping list.
Continue reading Week 25: Mad Fresh Mex
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
My stepmom never made Indian food like this, but if she had, I sure would have eaten more of it growing up.
As it turns out, crafting Week 10, Meal 1: Chicken tandoori tacos with harissa yogurt felt like finding my roots, on my own terms.
I swooned over the fragrant spices — especially the vibrant, beautiful turmeric — and today I’m proud to sport yellow stains on my fingertips from working with an array of spices.
Better than the spices, though, was the harissa yogurt, a chili-lemon-spices mix that tied it all together.
Who would have known Indi-Mex would turn out so well? Continue reading Week 10, Meal 1: Chicken tandoori tacos with harissa yogurt