I’m going to be completely honest with you, because I think we’re cool like that. You take time out of your day to come on over and spend some time with me, so it’s only fair I’m open with you… right?
Here’s the deal. Originally this was going to be a burrito post. But for the life of me I could not get a good photo of all the different components wrapped up in the tortilla. It didn’t look appetizing at all! Ah the woes of food photography.
And really, I don’t know why I was so fixated on making this a burrito anyway. Asheley always prefers hers as a burrito bowl. And I’m totally happy with a bowl as well.. as long as I still have a tortilla or some tortilla chips nearby so I can scoop up some of the goodness and eat it that way. What can I say? I’m tortilla dependent.
It has many names. Pico de Gallo. Salsa Fresca. Salsa Mexicana. I’ve even heard some restaurants call it “mild salsa”. Hey, it’s flexible. Like my wife, it will answer to almost anything.
We actually just had this conversation yesterday. Her name has an extra “E” in it: Asheley. Do you see it? So naturally, she always gets the question, “Do you pronounce it Ashley or Ash-e-ley?” And her answer is always indifferent. Either way. It doesn’t matter. You can call me whatever. I avoid this conundrum all together and affectionally just call her hun. It’s easier that way.
So feel free to call this popular Mexican condiment whatever you wish. I just wouldn’t recommend “hun”. That would be weird.
It finally feels like Spring outside. The weather has warmed up dramatically. It has me thinking of getting my vegetable and herb garden going again, as well as that dreaded moment when I need to take the lawnmower out of the shed and see if it still works. There was even a thunderstorm last night! You know it’s been a tough winter when you get excited over a thunderstorm.
Anyway, the endless parade of Cinco de Mayo recipes continues. Burrito bowls are coming up next and Asheley’s really excited. She loves burrito bowls. I’m actually more partial to tacos myself.
But hold on, let’s slow down. We’re getting ahead of ourselves. This rice deserves it’s own post. It’s sick and tired of being treated like some second rate ingredient that you throw a bunch of better tasting stuff on top of. Rice has feelings, you know.
This past Saturday Asheley and I spent the day cruising around the city for a little food tour with another couple, showing them some our favorite spots. It’s one of our favorite things to do on weekends. Good food. Great friends. Creating memories. That’s what life’s all about.
On the way home, we were talking about what the favorite food of the day was. That’s always a tough question, because everything is so freaking good. And there was much to choose from. We kind of ate a lot. That tends to happen. Our one friend mentioned that he absolutely loves tacos… like he could happily eat them every day, so Dos Toros Taqueria and Brooklyn Taco Company were some of his favorites.
I love tacos too. They are little bundles of joy. It’s the perfect food, at least in my mind. And they are so versatile. The combinations are endless. This is one I think you’ll really enjoy. I know I did
We’ll get to the carnitas. I promise. But first, there’s something we need to talk about. Today, along with over 200 other food bloggers, I dedicate my post to Food Bloggers Against Hunger.
I know I’m normally pretty light-hearted and laid back in my posts. One very, very kind person even said they find my writing witty. But today we need to have a chat. It’s a pretty serious one. And I’m asking that you really take a couple minutes and read through this entire post. Don’t just skim through the pictures and the recipe. I’ve never asked you to do that before, but for this, it’s important.
What if you woke up tomorrow and didn’t have the financial means to feed your family? What if literally, your refrigerator was empty. Pantry empty. You’re not a slacker. You work hard and put in long hours to try to provide for your family, but the cost of living is simply more than the wage you’re paid.
Or maybe you lost your job and were able to successfully apply for food stamps, but that only allots you $4 per day for food. Four dollars.
What would you do?
That’s what filmmakers set out to answer in the recently released documentary, A Place At The Table. Movies don’t often disturb me. This one did. A lot. Here’s what I learned…
The humble tortilla. A tabula rasa. A perfect, innocent, beautiful blank canvas. It’s the foundation on which so many of my favorite foods are built. I love tortillas. I’m uncertain if life would be worth living without them.
I have to admit, I’m more of a flour tortilla kinda guy. Judge me as you will. There are times that I do totally dig the corn tortilla though, and I know a lot of you might be partial to them as well. I figured the safest bet would be to learn how to make both kinds to appease the masses. For those of you who share my flour preference, stay tuned for that post. Today is all about the corn.
This was actually my first attempt at making tortillas. I’ve always wanted to, but figured it would be a lot of work. And store-bought tortillas do the trick just fine, don’t they? Wrong. And wrong. I can’t believe how simple and quick it was to whip up a batch of homemade tortillas, and they taste so much better than the commercially packaged ones.
I hope you like Mexican food… because I’m bringing it non-stop for the next few weeks. One of my absolute favorite holidays is coming, and I want to make sure you (and I) are ready.
Cinco de Mayo. Three beautiful words that bring tears of joyful anticipation streaming down my face. Okay, well not really, but you get the idea. It honestly is one of the holidays I most look forward to.
By the end of the month, you will have enough recipes to throw one ridiculous, slightly out-of-control Cinco de Mayo party. People will be talking about it for weeks. You’ll be a legend within your circle of friends. And it starts right here, right now.
Asheley loves pickles. LOVES them. I even got her an “I Love Pickles” t-shirt for Christmas. She wears it with a smile on her face and pride in her heart.
Personally, I’m not a fan of the conventional cucumber pickle. They just don’t do it for me, unless we are talking about those little bread and butter pickle chips. I’ve liked those since I was a little squirt of a kid.
But we’re about to embark upon a completely different story. Pickled onions are a precious gift. I cherish them. I adore them. And they are ridiculously easy to make. 5 minutes and you’re done.
I’m a total nerd. Always have been. Always will. And I don’t just accept my nerdom, I embrace it.
Learning is fun to me, especially when it involves food. Cookbooks account for 90% of my bookcase. Stacks of magazine subscriptions clutter every room of the house. My internet bookmarks bar is filled with various food blogs and other recipe websites.
I recently read this pretty interesting list of cooking tips from chefs put out by Food Network. And of course that got me thinking about some tips of my own. Although there is still about 100 lifetimes of knowledge to acquire before I even scratch the surface of the collective culinary world, here is a good start for those of you who are just starting out in the kitchen. 10 very simple, very easy ways to instantly improve your cooking.
Happy spring! Although it’s still pretty cold here in New York and it actually snowed yesterday, winter is finally behind us. I’m so ready for warmer weather, breaking out the grill, and getting our vegetable and herb garden going. Asheley is really excited that she can finally start using the bike she got for Christmas. Her new obsession is wanting to compete in triathlons (yea, I know… I don’t get it either).
If you can remember way back to the beginning of January, I told you about how Asheley and I were doing this sort of food cleanse. Well the cleanse and its effects are long gone, but the spaghetti squash that was frequently consumed during those ten days stuck with us. Both the Roasted Spaghetti Squash with Red Pepper – Tomato Sauce and Spaghetti Squash with Roasted Broccoli and Parmesan have made occasional appearances since then on our dinner plates.
But then my good friend Steve and I went to this little, local Thai restaurant this past weekend and that got me thinking. Pad Thai. Spaghetti Squash. Pad Thai. Spagh…. what if I can make Spaghetti Squash Pad Thai?!