Call me crazy, but could aioli be one of the sexiest substances of all time? Is it because Teddy Pendegrass is playing in the background that I am feel the love for humble eggs and oil coaxed into lusciousness? Because as far as I am concerned, aioli, when I look at you, it’s time for love (so baby, get ready)! Continue reading Fried Plantains and Cilantro Aioli
I live for the moments in life where a mere bite of a particular dish makes me giddy. Stupid giddy. Giggling to myself like a goddamn lunatic in between bites and watching my plate like a sentry making sure that no one tries to sneak a bite. The first time that I tasted this deceptively simple dish of shrimp swimming in garlic, cream and herbs, I was actually depressed. Not because it didn’t elicit the effect that I described above. It was because my sister fucking ordered it, not me, and she felt as strongly about the shrimp as I did. With a butter knife poised to stab me in the hand if I tried to steal a bite. Ugh. Dining FAIL. Continue reading Jumbo Shrimp in Cilantro Sauce (Camarones en Salsa Verde)
I first fell in love with this chutney at my favorite Indian restaurant in Northern Virginia, Raaga. There, they serve the stuff on their lunch buffet in a huge punch bowl with a ladle that just sings to me to scoop to my hearts content. I would have sold my soul for the recipe and called it a day. Continue reading Cilantro Chutney
Tortilla soup has become a standard of tex-mex menus here in the states, becoming another pillar of the glorious international chicken soup pantheon. While its origin is shrouded in mystery, food historians can pinpoint its arrival to America somewhere around the 1890s. The combination of slow simmered chicken, tomatoes, and fried tortillas is a simple blend of flavors that seem as if they were always meant to be together. Crazily, the myriad chicken tortilla soup fails come in the way of people bastardizing this formula, inundating the soup with unnecessary toppings (or worse, using cheese to cover up a watery broth or lack of chicken and vegetables). Continue reading Mexican Chicken Vegetable Soup (Caldo Tlalpeño)
There’s something to be a said for a good recipe passed on from trusted cook to trusted cook. Finding one of these gems is truly like finding a hidden treasure – the question is whether you’ll share once you do. Given that I’m not at all proprietary, and I love the fact that these posts get you guys cooking, eating and sharing in turn, how could I not pass it on!
This one comes from my grandmother, Vo, who was given this recipe by a friend, who in turn received it from her grandmother – the same recipe that she used back in Mexico. Something as seemingly pedestrian as salsa becomes a celebration of the sweetness of ripe tomatoes and the piquant flavor of jalapeno. I was surprised to learn that there’s nary the lime or bit of oil in this one – just veggies and goodness. Continue reading Fresh Tomato Salsa
This burrito recipe comes from one of my all time favorite hole-in-the-wall joints, El Toro Partido, in Hamilton Heights. Down the hill from where I work at City College, this bustling Mexican outpost dishes out sumptuous and authentic plates that are as gorgeous as the decor is not. Probably my favorite dish on the menu (aside from the spicily divine green sauce and corny tortilla chips) is the chicken burrito. I know, I know – you’re saying right now what could be so glamorous about this burrito? For me, above all of the other perfectly seasoned toppings, is the inclusion of savory shreds of oaxaca cheese. Almost like a Mexican mozzarella, oaxaca is nutty and stretchy and delicious – kind of the same consistency of Polly-O string cheese, but high brow. If you’ve not tried it before, you definitely need to get on some. Continue reading Chicken Burritos
Called goi cuon in Vietnamese, these fresh rolls offer a light and refreshing alternative to their oil-laden spring roll cousins. Although these are traditionally made with steamed shrimp and slivers of roasted pork, I like mine vegan with lots of crunchy veggies and no meat or seafood. I even spike them with a few shitake mushrooms sauteed in a bit of oil and then cooled – this addition makes the rolls even more filling as a main dish. Complete the non-meat meal with a tasty dip in some peanut sauce (find a version with no fish sauce) or hoisin sauce. Welcome to the ultimate in coolness.
You’ll note that there are no amounts in this recipe – fill the rolls to your liking with the veggies of your choosing and dunk away. It’s your show and you get to cast the characters. That means you’re cut, bean sprouts! Continue reading Summer Rolls (Goi Cuon)
Apparently, NYC feels a need to charge a premium for fresh guacamole goodness. They buy a mocajete (stone mortar) and a pestle, have some dude wheel a cart of fresh ingredients to your table, and for the tableside prep, charge you a hefty $12 – 15 depending on how fancy the restaurant. You can make this guacamole for around $5 at home. All that’s left is to buy some top shelf añejo and make some fresh lime margaritas to seal the deal.
I add a couple of extra ingredients for both taste and presentation – the shallots and tomato add lovely color. And I use a shallot because it’s small and I can use it all with no leftovers, but you can certainly use a red onion if you have one on hand. For this recipe, you are the controller of spice – the version below is mild/medium in heat, but you can amp up the spice quotient by using the jalapeno seeds and dicing it as finely as possible. The cayenne doesn’t add much heat so much as offer a fuller pepper flavor. This recipe works doubled and tripled, so if you are having a large group over, make plenty. Continue reading Fresh Guacamole (and Bean Tostadas)
