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Young & HungryIf you can't take the heat, get outta the kitchen! |
| 10 March |
Who wants to get up early to slave over the stove, rising hours before your guests arrive to make brunch? Not I. This Italian variation on the Mexican Huevos Rancheros (soon to follow) can be made from leftover spaghetti sauce or store bought if slaving in general just isn’t your thing! The remainder of the ingredients can be kept on hand so a big breakfast or brunch are never out of your reach. Serve with prosecco juiced up with some peach nectar or Orangina.
| 18 January |
Fry Fry Baby – not this year. Before you know it Spring’s going to be here (I can only hope…) and you’ll still be donning your winter “coat.” So in keeping with this month’s theme, here’s another easy & light meal that even allows you to utilize those Clementine and tangerines that they’re practically giving away at your local grocer. You don’t even have to peel the little suckers! Citrus that’s not sans skin you say? That’s right; this dish requires peels, pulp, and all so be grateful they’re seedless and leave your segmenting skills at home. I too was baffled by this skin and all phenomenon, but quickly remembered my cooking class in Shanghai where they left the bones in the chicken pre chop. Kind of the same right? If it worked then, it can work now. So in they went, skins and all. It’s quite a time saver to boot, not having to peel…baby oranges. I’ll take it!
In conclusion, I don’t think you’re necessarily supposed to eat the tangerines post wok (Bon Appetit disagrees), but if you accidentally catch one or two with your not so impressive chop stick skills I know firsthand that they won’t kill you. That said, it could be like leaving the skins on your shrimp for the extra flavor; obviously you’re not going to toss the meat because of a shell or two. I think I’ll take the extra flavor blast and leave sucking on soggy little citrus wedges to the birds.
| 20 November |
My roommate makes me these for brunch on the weekends after late nights out and about. They’re easy. You have these things on hand. If you don’t keep them around they freeze well. And last forever. So no excuses. Add these ingredients to your grocery list. They. Will. Save. You.
| 18 August |
I’m pretty sure I have already written and deleted or misplaced this post. Perhaps I’m suffering from déjà vu and have simply thought of what I wanted to say so many times that I thought I would have written it down by now, somehow I think I’m just getting old and forgetful… What I will never forget, however, is how amazing tuna steaks are seared with a simple rub!
My first taste of Ten Minute Tuna Steak was during a barbeque at our condo in Hawaii. My roommate’s Dad was in town visiting and spent our long workday slaving away to prepare a delectable dinner for us come quitting time. Walking in the door to the delicious smells and busy bodies in our condo is still very clear to me, as is the breezy and cool night air, good company and greener than green surroundings. I am still working on blocking that this was probably also the occasion of our 2nd or 3rd warning from building management who finally took away our party privileges altogether declaring that they didn’t know what kind of hooligans, yes hooligans, we were, but that this was a residency not party central. I blame the rest of our project for any misconduct, but I suppose I’m quite good at setting the scene.
In the case that you also like throwing rather large gatherings and would like to whip this recipe up for your fellow hooligans, I recommend you make the theme BYOT, Bring Your Own Tuna. The good stuff, which is what you want to eat considering you should keep it bright pink in the center, can run around $20 per pound. Sadly enough, you will also find a number of people who are seafood phobic. Let them bring beef. A flank steak or fillet are no tuna, but they work.
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