FIRETRUCK CAKE!!!

My nephew, James (Fernando), spent his second birthday requesting "MORE FIRE!!!" on his cake as we lit the candles and the entire next year falling in love with firetrucks, ambleeances, and popo cars. He proved his love and devotion for firetrucks by watching the "How to Make a Firetruck Birthday Cake" on "YouTuve" updwards of 263 times.  Not counting the 52 additional times we watched it together to make this cake.  The result, one pretty fancy edible firetruck and one very happy birthday boy.  it was the big THREE, so we wanted to make sure his cake was the coolest on the block. Instructions and ingredients are all found in the video. also worth noting: the highly-saturated red paint job required no less than three full bottles of red food coloring.

jamesy sneaking some frosting tastes before we cut the cake.

todd is the most excited.

the YouTuve masterpiece in all of its shining glory

i guess todd thinks the photographer is pretty hilarious.

You can't have cake for breakfast...

...unless it's FRIED cake with SYRUP!!!these cakes are so sweet and tasty, even Henry tried to sneak a bite.
this recipe comes from the the one Ms. Martha Stewart. Serve with warm syrup and a little butter.

HOT CAKES

• 1 cup all-purpose flour, (spooned and leveled)
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 2 tbsp unsalted butter, melted, or vegetable oil
• 1 large egg
• 1 tbsp vegetable oil
• Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
• 
  
• Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened, do not over mix; a few small lumps are fine.
• 
  
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
• 
  
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. You'll have 12 to 15 pancakes. Serve warm, with desired toppings.

holy frijoles

While in Tucson, although we did not make it to Mexico, we made a point of staking-out the best Mexican food we could find north of the border.  top treats of the trip included Sonoran style hot dogs, fish tacos in homemade corn masa tortillas, and a market fresh Mexican feast at Cafe Poca Cosa with Dan's sisters.

Sonoran style hot dogs at El Guero Canelo are stuffed into homemade hot dog buns and topped with bacon, sausage, beans, grilled onions, fresh onions, tomatoes, mayo, mustard and jalapeno sauce. whoah, that's a lot of fillings, and together they tasted like nothing I'd ever eaten before. in a good way.


the streets of downtown tucson.


el guero canelo.


Sonoran style hot dogs, with 6 fresh salsas, carne asada tacos, and a roasted/pickled veggie bar.


cactus.

ch-ch-ch-ch-changas!

2010 was filled with exciting changes and lots of 'changas, chimichangas that is. The connection between the two is loose, but given the arrival of the much anticipated 2011, I feel it necessary to make. In Tucson we discovered the world's largest chimichanga (larger than a grown man's head), and at home we discovered the deliciousness of slow-cooking and custom-seasoning our own chimi fillings.  It's easier than one might think, and even more flavorful than your wildest dreams. srsly. Also, with an actual slow-cooker, as opposed to a cast-iron pot and a stove, you can set it and forget it during the work day. such is called convenient deliciousness. Anywhoozy, here's the steps and ingreds.

chimichangas.  Food styling by a one Mr. Daniel Hatch.

hiking in the wintry deserts of Tucson.

BEEF CHIMICHANGAS

For the beef:
1 can Rotel tomatoes
1 large onion diced
6 cloves garlic, chopped or whole
1 cup fresh cilantro chopped
2 Mexican beers
2 dried Pasilla peppers
1-2 lb. beef roast
1 tbsp. cumin
1 tbsp. salt
1 tbsp. oregano

Add all ingredients to a large soup pot, stir to cover meat with liquids and seasonings.  Cover and cook on medium-medium/low heat for 4-6 hours.  The meat is when it begins to fall apart. Once it's done, separate the meat from the cooking liquids and shred the beef. Reserve the cooking liquid (you can cook your rice in this liquid for a side dish).

For the 'changas, fill your favorite flour tortilla with shredded beef and cheese.  Fold tortillas, and fry on either side in hot veg. or canola oil, on medium heat, about 3 minutes per side.  Serve with sour cream and guacamole.

happy new year!

Don't forget to eat your black eyed peas for extra good luck in the new year.  here's to an even more fabulous and flavorful 2011!!  

yum yum soup

if there is one thing that I crave when the weather begins to turn cold or a cold begins to turn in my body, it's tom yum soup, or as I like to call it "yum yum soup". it warms the soul like a hot cup of lemon tea, but is savory and filling.  I've got some Thai ingredients around, so I looked up the recipe the other day, and it's pretty easy to make at home, and a good one to master as winter comes our way.  All you'll need is lemongrass, fresh ginger, chicken broth and some mushrooms. Here's the recipe for a little winter warmer of Thai hot and sour soup.

TOM YUM SOUP

2 quarts chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1-inch piece ginger, sliced
2 red chiles, sliced
2 tablespoons fish sauce
2 teaspoons sugar
2 cups mushrooms, rinsed and halved
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped


Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, ginger, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour.

carving the pumpkins and roasting the seeds

Last Monday, in preparation for Halloween, Sarah and I carved a couple pumpkins and roasted the seeds.

This year, I made the seeds a little spicy with a mixture of butter, salt and cayenne pepper.



ROASTED PUMPKIN SEEDS

1 1/2 cups raw whole pumpkin seeds

2 tablespoons butter, melted

salt to taste

1/2 tsp. cayenne pepper

Preheat oven to 300 degrees F. Toss seeds in a bowl with the melted butter, salt and cayenne. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.