Brown sugar glazed double thick bone-in chop with roasted garlic and salsa rojo with celery leaf and red onion salad with soy vinaigrette. |
Food and food photos mostly but I try to share a bit about how I come up with the food I present here. They are dishes that I cook and eat everyday. Nothing is specially created for the blog and most of the photos are just taken with my phone. I want to show that eating well and investing the time to cook is not that hard nor time consuming and can be a lot of fun.
Sunday, May 26, 2013
Brown Sugar Glazed Bone-In Pork Chop with Celery Leaf Salad
White Maize with Sage Tortillas (with Lard)
Though this is the first time I've made tortillas, I don't think I could eat store bought tortillas again. Tortillas that don't use lard just suck. Did you know that a tablespoon of lard is 117 calories and a can of Coke is 141 calories?
Still hot from the skillet; well charred and aromatic from the sage and lard. |
Mixing the dough. |
Masa harina, sea salt, lard and chopped fresh sage. |
Saturday, May 25, 2013
Pan Roasted Halibut with Parsley Lime Salsa Verde
Homemade Pappardelle (without Pasta Machine) with Sage Browned Butter
Final dish served with simple sauce of sage browned butter with a touch of grated parmesan reggiano and cracked black peper. |
- 2 Cups (10 oz.) all-purpose flour
- 2 Large eggs plus 6 large yolks
- 2 Tbsp olive oil (use good oil
- 1 Tbsp sea salt
Basically, food process the mixture for about 45 seconds then hand knead it for a couple minutes. Wrap in plastic film and let it rest at room temperature for at least an hour and up to 4 hours. I cut it into 6 portions. Each portion rolls out one sheet as seen below. It can be frozen and used later.
Pasta dough after kneading and ready to rest. |
Shaping portions of dough into 3" x 3" square. |
Rolling out the dough. |
Sheets rolled out and drying for 15 minutes on kitchen towel before cutting. |
Don't roll sheets too tightly and use very sharp knife. |
Parpadelle cut and separated by hand. I kept it covered with tea towel until use. Cooking time was very fast; when it floats, it's done. |
Friday, May 24, 2013
Iron Skillet Roasted Half Chicken Under a Brick
Brined, rubbed with rosemary, thyme and salt for a crispy skin then roasted on a bed of onion greens and garlic cloves. |
Thursday, May 23, 2013
Rice Vermicelli with Rare Beef and Nuoc Mam Dressing
Tuesday, May 21, 2013
Indian Spice Rubbed Seared Loin Chop with Roasted Brussel Sprouts
Indian spice rubbed seared (with duck fat) loin chop with pan roasted brussel sprouts topped with picked onion and fennel fronds. |
Monday, May 20, 2013
Seared Double Thick Pork Loin Chop with Yukon Gold, Fennel and Spanish Red Onion Gratin
Served on roasted onion greens, garlic and sage plus a sprinkling of crushed chile and black ground pepper. |
Gratin of Spanish red onion, fennel and Yukon gold potato with olive oil and parsley to finish off. |
Seared and going into oven. Chop is glazed with olive oil and brown sugar. |
Quick pickled Spanish red onion, fennel fronds, caraway seeds with a drizzle of olive oil. |
Some of the raw goods. |
Mango Braised Carnitas Tacos with Cumin Refried Beans
Tuesday, May 7, 2013
Dover Sole Ceviche
Thursday, May 2, 2013
Sichuan Peppercorn Carnitas and Cheese Enchiladas
The carnitas here was an experiment. It is based on Homesick Texan's Houston style carnitas recipe however I used a lot more spices than she did. Specifically, the use of Sichuan peppercorns that gives it an interesting pungent scent.
Just out of oven, sprinkled with more cheese and chopped red onion. |
Filled, rolled and sauce, topped with cheese and ready for oven. |
Sichuan peppercorn carnitas with red onion enchilada getting filled and rolled. |
Labels:
carnitas,
cheese,
dinner,
main course,
meat,
oaxacan cheese,
pork,
spicy,
tex-mex
Wednesday, May 1, 2013
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