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Archive for March, 2010

Came out with a neat idea for meatballs pretty much using bits and pieces for a fridge (well of course the main ingredient – the beef was bought for the occasion). 8 oz pf bacon chopped in the food processor, greens of a bunch of scallions is added, and then 3 small corn tortillas (subbing the former for a regular onion, and the latter for bread crumbs or similar filler – like tortilla chips. No eggs! I don’t like how the seep into a sauce dulling its color.
Speaking of sauce: brown some sliced white onion with cumin seeds and mexican oregano, add 28oz can of fire roasted tomatoes and a cup of chicken stock, three chopped chipotle in adobo. Simmer to thicken. Drop meatballs (size of a walnut) in the sauce and bake in 350F convection for about 20mins.

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The idea of a butterflied shrimp topped with some sort of compound butter and broiled is so versatile. It’s a quick meal that packs tons of flavor.
I made different variations playing around the butter flavoring – the original recipe called for about a dozen poached garlic cloves, to which i added some tamarind concentrate plus some crushed fennel, celery and anise seeds.

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For the egg yolk carpaccio i whisked 3 yolks with about 1/3 cups of a nice olive oil adding a tbs of grainy dijon mustard at the end; it came out a bit thick – next time i either increase the amount of oil or cut down the eggs to two.
oyster mushrooms were dusted with masa and hatch chile powder and seared on botth sides – try not to crown the pan – mushrooms should be in one compact layer.
Serve with bitter greens – i just seasoned them with salt and lemon juice – using the rest of the carpaccio as a vinaigrette đŸ™‚
Have some nice crusty bread too.

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