Archives for October 2011
When my brothers and I were younger, we used to do stupid stuff. Let me also state, that I hope I am not the only person with childhood stories like this.
We used to dare each other to eat the grossest combinations of foods.
For example, I was maybe six, and I dared my middle brother to eat Pepsi mixed with dirt. “Pepsi-Mud.” He, being the most adventurous of the three of us, was most often the one that tried these nasty things, all for the love of food and new things.
He told me it was surprisingly good. So, I tried it as well. Our youngest brother was too scared to try it, and probably all the wiser. As I look back now, I thank God we did not get hookworm!
I know all of this is making you so in the mood for guacamole!
The worst combination we ever came up with was toothpaste, hot water, and 2 TBSP of cayenne pepper. My youngest brother dared my middle brother to drink this draught of death. (Keep in mind we are now maybe 12, 11, and 9. You think we’d know better.)
We told him we would pay him ten dollars each. So, my poor brother downed the mug of molten hot nastiness.
Seconds later his face was bright red and he was sweating profusely. (My other brother and I may or may not have been cracking up at this moment.)
I felt terrible, so I paid him his ten dollars. (Somebody else has yet to pay their half of this deal!)
A few weeks later, my middle brother came to me and told me…. “Hmm, it wasn’t that bad.”
It makes me think. I don’t remember the first time I ate guacamole. I imagine at first glance, I was kind of skeptical. Let’s be honest. It kind of looks like Slimer was thrown in the blender.
But, if you learn anything from my childhood shenanigans, it should be that sometimes things that look unappealing are actually not that bad, if you can get past the way it looks.
Ingredients for Sangria
2 oz Light Rum
2 oz Grand Marnier
2 oz Vodka
Bottle of Red Wine
1 Cup of Orange Juice
1 Cup Club Soda (or Sprite if you like your sangria sweeter)
1 Lime, sliced
1 Lemon, sliced
Add all of your ingredients to a large pitcher and refrigerate over night. Stir then serve!
Ingredients for Guacamole
1 TSP Cilantro, finely chopped
½ TSP Salt
½ TSP Pepper
1 Jalapeno, seeds removed and finely diced
½ Shallot, grated
1 Garlic Clove, grated
The Juice of ½ a Lime
1 Roma Tomato, seeds removed and finely diced
Add all ingredients to a bowl. Lightly mash the avocados.
Try not to mash too much. You want to lightly fold all the ingredients together, so the guacamole is still a little chunky.
Get some chips, call some friends over, and enjoy your Friday!
Isn’t it strange how when you are looking for something, you can’t find it anywhere and how when you finally get what you were looking for, you start noticing it everywhere?
For example, I own a pug. I never noticed how many people had pugs until I got one!
I know I kind of sound like a space cadet right now, but just let me make my case.
Back in my dark ages, AKA the vegetarian years, I wasn’t getting enough protein. Maybe it’s because a foot long veggie sub from the Subway in the basement of your dorm building everyday is not a balanced diet.
In order to avoid becoming anemic, I decided to eat fish. So I was a “Pescatarian,” which is just a slippery slope to eventually allowing yourself a cheeseburger here and there, then just full on eating meat.
Every time we went out I would have to get the cheese this or veggie that or, God forbid, the meal comprised of all refried beans*.
*My guilty pleasure fast food joint shall remain nameless…. All I’m saying is, at the time, I did not know their beans contained lard.
All I wanted was a good fish taco.
When I no longer was in search of fish tacos, and came to my senses about the whole “Pescatarian” thing, something happened.
I’m not mad. I just feel that I Love You, Man should have been created earlier. That way, we all could have enjoyed this amazing, now prevalent, dish (and had other things to eat besides beans when we were going through a confusing time in our young life) and of course been exposed to the hilarity and one-liners that came from this movie.
2 Pieces of Cod or Tilapia, cut into bite size chunks
4 Stale Tortillas
The Zest of 1 Lime
2 Eggs, beaten
1 Cup of Flour
1 TBSP of Hot Sauce
1 TSP Salt
1 TSP Pepper
1 TSP Crushed Red Pepper
Vegetable Oil, for frying
In a food processor, combine the tortillas, red pepper, and lime zest, and pulse until fine crumbs are made. Place the crumbs in a large bowl.
Mix the eggs with the hot sauce. In a large bowl, combine the salt and pepper with the flour.
Dip the pieces of fish in the flour, then the egg, and then the bread crumbs.
Add the oil (about an inch deep) to a large pan. Heat oil to about 280 degrees. This is going to be a lower slower fry.
Fry on each side for about 3-4 minutes, until golden. (The fish can also be cooked in the oven if you want a healthier approach. 350 degrees for 25 minutes).
Warm the tortillas in the oven.
Add the Polynesian Slaw, then the fish, and then top with Think Pink Mayo and serve.
Thank you Jobin & Pistol Pete for starting the fish taco craze!
Join me tomorrow for HAPPY HOUR FRIDAY!!!! I’m feeling like I’m in the mood for some Guac and Sangria!
Why George Clooney is Like a Good Piece of Steak
Have I ever had a bad steak? I’m sure I have. Maybe one that was over cooked or even undercooked, but for some reason I just can’t remember when or even where these so called “bad steaks” were eaten.
In the food world I would liken a nice piece of steak to George Clooney. Everybody loves Clooney. I mean, really…can you remember a truly bad Clooney movie?
Every time I make this recipe, men and women alike fall for its charms. (Sorry, vegetarians/vegans! I know you probably like Clooney too, but I’m on a roll here, so just pretend I’m talking about potatoes.)
Doesn’t matter if it’s flank, filet, or even skirt…. It’s still Clooney!
Even when Clooney makes a movie that makes you think, “Hmmm… really?” You still go, watch, and comment on how the movie wasn’t a total loss or how this is just a new direction for George.
He gets better with age. He can be playful and funny, dressed up, dressed down, or serious. He can stand alone or be paired with a hot foreign (or native, these days) side dish. But any way you cut it, it’s a classic.
So, grab yourself a glass of red, give some credit to the hot girlfriend of the moment (because, guys or girls, you’d be lying if you said you wouldn’t want to hang out with George in his Italian villa), and enjoy my take on some classic Clooney.
1 piece of skirt steak or flank steak
3 TBSP Coffee Grounds
1 TSP Crushed Red Pepper
1 TSP Salt
1 TSP Pepper
1 TSP Garlic Powder
For the Polynesian Slaw AKA Clooney’s Hot GF
2 Jalapenos, diced
1 Bag Coleslaw Mix
1 Red Pepper, cut into thin inch long matchstick size strips
1 Carrot, peeled and shredded
½ Cup Diced Onion
1 8oz Can Pineapple Chunks
1 Green Onion, chopped
1 TSP Sesame Oil
1 TBSP Sriracha
1 TBSP Low Sodium Soy Sauce
Juice and Zest of 1 Lime
1 TSP Honey
½ Cup Vegetable Oil
1 TSP Salt
1 TSP Pepper
Mix the sesame oil, lime juice, lime zest, sriracha, soy sauce, honey, salt, and pepper together in a bowl. Whisk the vegetable oil into the dressing. Add the dressing to the mixed slaw.
Let the slaw sit in the fridge for an hour before serving to allow all the ingredients enough time to combine.
Oh, Clooney, she’s beautiful! You have such good taste! Hot and colorful…. A great compliment to you!
Combine all spices in a small bowl. Rub the spice mixture all over the steak.
Let the steak sit for 20 minutes.
In a large pan, over high heat, sear the first side for three minutes. Flip the steak and turn down the heat slightly.
Cook the second side for 4 minutes. Then remove steak from the pan. Let steak rest for 10 minutes before cutting and serving.
The steak can also be done on a large grill pan or on the grill. I like my steak medium. If you like the steak more well done, cook for about 5-6 minutes on each side, depending on the thickness of the steak.
Oh, sir, you have never looked better!
A word of advice: a glass of red wine a day, keeps Dr. Ross away (so be sure to make it two!)
See you all tomorrow, one day closer to Friday and time for some tortilla lime crusted fish tacos!!!