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Young & HungryIf you can't take the heat, get outta the kitchen! |
| 24 January |
It seems like every time I turn around there’s a new taqueria opening. And, upon further thought, I can’t think of a single one that’s ever closed! America, or Atlanta anyway, is taco crazy! I don’t blame them, you, or me. Tacos are fresh fun fare that can be jazzed up as many ways as there are restaurants trying… Lately I’ve seen everything from tongue & goat tacos to tacos made of mashed potatoes and always the usual pulled pork and brisket in between. There are varying salsas, veggies, slaws, aioli, cheese, and other toppings yes, but all a taco make. Here’s my take on the taco that I believe started the craze, the fish taco. I jazzed it up with a chipotle mango twist on your usual salsa and slaw. Sorry taquerias, this one’s on the house!
| 3 August |
Wherefore art my beloved pan?
Sleeping soundly in my kitchen
In the dark cabinet it’s hidden
Hiding from the light of day
It is safely tucked away
Waiting just to see the light
And satiate my appetite
What fine feast will be up next
Perhaps the tuna it likes best?
Take me out you silly girl
Trash the fried food lest I hurl
Why go into the light of day
Forced to chased the bugs away
When you have me to grill you right
Satiate that lusty appetite
All you need is some meat
To whip up a tasty treat
Or some veggies from the market
Will complete your evening banquet
You save me from mosquito bites
When favoring some lite delights
Alas there is some use for man
To flip and baste while I do tan
Prepare for you something I will
As long as your masculine duties fulfilled
My skills were honed on the island
Where the grill was fully manned
But now an army I have none
And so the battle’s to be won
Yes I’ve seen you try to ignite
That flame which burns in you so bright
But fire lady… stay away
You’ve yet to see another day
Stick with me I’ll treat you well
Soon you’ll hear that dinner bell
Ring with opportunity
Here to feed you so hungry
And for the night now you are free
To try a dessert recipe
Square or round we care not
This grill pan will not be forgot
For forever we will be
Cooking in perfect harmonyTo bring these recipes to you
Dear reader something fresh and new
Winter spring or chilly fall
The weather no need mind at all
For you now can feel the thrill
Charred nothings from your Calphalon grill!
| 13 July |
Themes are important . Be it in a book, a menu, or a party, having a theme provides sense of congruence that sets the stage for things to come. Not only must one have a theme, but they must have a good theme as well. One that everyone can really get excited about and put their energy into. My old roommates and I decided to throw a party with such a theme and everyone really got on board. In turn, the result was another successful party.
What was the theme you ask? Senior Trip. Although it makes sense since I still live in my hometown, it never fails to blow my mind how many people from high school are still around and in touch. I’d say we had at least 5-10 people in attendance who were on said senior trip, to Cancun of course, and even more pictures of said people on display. Other party favors included a sound track right out of high school including the classic Kilo, Green Day, and Abercrombie & Fitch songs, leis, Senior Girls t-shirts, Graduation paraphernalia, Malibu and punch. Lest you forget, drinking at 18 is legal in Mexico!
I, of course, was charged with food and my (in)famous drunken pineapple. Despite the fact that we ate chicken fingers at Tony Roma’s more days than not, I went with something a tad more unique since technically we are grownups now. That said, I’m pretty sure some fried chicken cordon bleu bites made an appearance at some point during the night…
| 10 May |
With spring having officially sprung and summer not too far on the horizon, I am more than eager to take advantage of the bountiful produce cropping up at my local farmer’s market. One of the greatest culinary lessons that Christine has taught me, a lesson handed down to her by her Italian cooking instructors in Florence, is to respect and highlight ingredients at the peak of their freshness.
To that end, what follows is a quick spring salsa-come-salad I put together with my local market’s finest. The fresh, bright taste of the yellow tomatoes needed practically no enhancement, and thus this is a very simple dish with vivid flavors. Feel free to adjust ingredients according to what’s seasonal.
| 19 March |
I was recently in New York for the weekend, something that’s happened rather frequently this year. NYC never fails to impress me with its seemingly endless supply of restaurants and markets, and its sheer quantity of offerings in general, the majority of which are quite good. You truly can have whatever you want, whenever you want it. It’s always my personal challenge to eat everything I even remotely desire during my short weekend trips, yet even a long weekend doesn’t provide me with enough time to eat it all: street food, late night pizza, coffee shops, candy shops, and the trendy local spots my resident friends bring me to for brunch. Try as I may to “bring it”, there’s always something that must be saved for the next trip.
On my last trip, my college roomate brought me to brunch somewhere off the beaten path, a hole-in-the wall haunt, amazing just the same. It was a cafe above Fairway grocery, the market bubbling over with New Yorkers zoned in on the acquisition of goods, always striving for maximum efficiency. Visitors should come prepared for minor casualties that might result from misstepping into the pathyway of one of these seasoned shoppers. Of course, said seasoned shoppers would probably say we tourists should not come at all. It was definitely not a place for my usual aimless wanderings, so, in my intimidated state, I decided to limit myself to purchasing ingredients for the dip below, to be served at a wine & cheese gathering later that night, stopping only to gaze longingly at the amazing sights & smells of the bakery.
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