Tag Archives: Serrano pepper

Week 25, Meal 3: Chicken taco deluxe

The tacos I used to eat were mostly made of that oat-beef crap they sell at Taco Bell.

Sure, I’ve encountered my fair share of traditional tacos (corn tortilla, meat, onions, cilantro, salsa), but never in my life have I eaten as many as I have since coming to work in Santa Ana last year. They’re low in calories, freshly prepared and contain little, if any, processed nonsense.

While I’m all good with simple, I’m definitely not gonna hate when something with many components comes together to create the perfect bite.

Here’s Week 25, Meal 3: Chicken tacos with avocado puree, lime sour cream, and grilled corn-jicama salsa.

Continue reading Week 25, Meal 3: Chicken taco deluxe

Week 25: Mad Fresh Mex

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

Week 19, Meal 1: Pork ‘n’ slaw

If I’m eating pork ‘n’ slaw, it’s usually pulled pork and coleslaw, with a big ol’ hunk of cornbread to sop up the sauce and juice on the bottom of the plate.

For the first time, those words take on another meaning, with Week 19, Meal 1: Vietnamese pork meatball lettuce wrap with carrot and cucumber salad in fish sauce and lime vinaigrette.

I’m not really a fan of lettuce wraps — they’re kinda wimpy IMO — but three of these wraps, made with big ol’ leafs of bibb lettuce and stuffed full of savory, lemon-y pork did the trick.

An added bonus, I didn’t get the sleepies like I usually do after a plate of BBQ. Continue reading Week 19, Meal 1: Pork ‘n’ slaw

Week 15, Meal 1: BBQ chicken with Dijon potato salad

Aside from sandwiches, BBQ is pretty much the best thing in the world.

That being said, I was pretty worried when Chef Brian approached me with his idea to do no-fat, no-sugar barbecue sauce.

I make my own at home and in my version, the first handful of ingredients include bacon fat, molasses and brown sugar. So when Chef Brian approached me with his recipe I was super skeptical that he could pull off the un-pull-off-able.

But, surprise, surprise, he passed with flying colors. The sauce, based off lots of peppers, spices and apple juice, packs some punch of front then mellows from the sweetness of the juice.

Here’s Week 15, Meal 1: BBQ chicken with Dijon potato salad. It’s magic on the grill as far as I’m concerned. Continue reading Week 15, Meal 1: BBQ chicken with Dijon potato salad

Week 12, Meal 1: Pho with oxtail, flank steak and filet mignon

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

Week 10, Meal 2: Korean steak tacos with tomatillo salsa and kimchi sour cream

Our next recipe during fusion tacos week is arguably the most popular one since the food truck explosion began, and I’d argue that our Week 10, Meal 2: Korean steak tacos can stand up to the best in class. Honestly, this taco out and out beats some of the food truck fare I’ve had.

Make this when you’re craving Kogi, but don’t want to deal with long lines, heavy-handed slaw use and bad attitudes. Continue reading Week 10, Meal 2: Korean steak tacos with tomatillo salsa and kimchi sour cream

Week 6, Meal 1: Shrimp tacos with shaved green cabbage, pasilla pepper salsa, lime sour cream and queso fresco

Living in Southern California, you’re always surrounded by amazing Mexican food — real Mexican food, not that Taco Bell shit. Because of that, it’s nearly useless to try and make Mexi dishes at home when there’s probably a taco truck down the street doing it 10 times better.

But I didn’t feel that way with Week 6, Meal 1: Shrimp tacos with shaved green cabbage, pasilla pepper salsa, lime sour cream and queso fresco.

The pepper-packed spice mix, vibrant pasilla salsa and tangy lime sour cream elevate this taco from simple made-at-home fare to something far beyond what I thought I could do to Mexican food at home. Continue reading Week 6, Meal 1: Shrimp tacos with shaved green cabbage, pasilla pepper salsa, lime sour cream and queso fresco

Week 5, Meal 3: Grilled kalbi short ribs over Thai mango and peanut slaw

Though I’m partial to BBQ of the American variety, I’m not going to gripe about grilled short ribs marinated in soy sauce and sriracha one bit.

Though Week 5, Meal 3: Grilled kalbi short ribs over Thai mango and peanut slaw was an enduring run through my still-being-polished knife skills, the end result was worth all the slicing, chopping and julienne-ing (not a real word) that I put into it. Continue reading Week 5, Meal 3: Grilled kalbi short ribs over Thai mango and peanut slaw

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