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
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• 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.
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• 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.

it was a graveyard smash

Last Saturday marked our 2nd annual Halloween gathering of ghosts and ghouls.  we had some pretty famous people here: the little girl ghost from The Grudge, Buddy the Elf, Mike "the Situation", Carmine Gotti, Kenny Powers, a dead head, a Chicago Bull, a well-known cat burglar and some mummies, among others. We had lots of fun getting down to some Halloween jams, eating bat wings and screaming peanuts, and drinking zombie blood.  I had some inquiries on the bat wings, screaming peanuts, and blood drink, so here are the recipes that will come in handy for next Halloween or the next spooky occasion that presents itself.

BAT WINGS

1 cup dark soy sauce

2 teaspoons brown sugar

2 teaspoons finely grated fresh ginger

3 cloves garlic, minced
1 1/2 teaspoons five-spice powder
1 teaspoon Frank's hot sauce
Salt and freshly ground black pepper
20 buffalo style chicken wings
1 tablespoon black sesame seeds, for garnish


Mix all of the marinade ingredients in a large bowl and add wings.  Marinate overnight or for up to 24 hours.  Preheat oven to 450 degrees and coat two large baking sheets with cooking spray.  Spread wings in a single layer on the baking sheet and bake for about 20-25 minutes, flipping once.  Serve warm or cold, and garnish with black sesame seeds.
 
SCREAMING PEANUTS

3 tbsp. butter, melted
1 tablespoon sugar
1 tablespoon kosher salt
2 teaspoons cumin
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
2 cups high quality dry roasted unsalted peanuts
5 dried chiles, optional garnish


Mix butter and seasonings in a large bowl add peanuts and stir to coat the peanuts evenly.  Preheat oven to 250 degrees. Spray or line a cooking sheet with parchment and spread nuts in one even layer.  Bake for 45 minutes or until golden and toasted. Stir every 15 minutes to toast evenly.   


ZOMBIE BLOOD with ZOMBIE EYEBALLS & ZOMBIE BRAINS
1 bottle of red wine
2 cups frozen cherries, pitted
1 cup peaches, cut into chunks
2 cups black grapes, sliced in half
1 bottle of sparkling pinot grigio
ginger ale
red food coloring


Mix all fruit in a large bowl and pour in the red wine.  Soak fruit overnight.  When ready to serve, scoop out the fruit with a slotted spoon and add to a pitcher, pour in the pinot grigio and fill the rest of the pitcher with ginger ale (should be about half wine, half ginger ale).  Add about five drops of the red food coloring to make the mixture extra bloody.  You can also make this with red wine and ginger ale and omit the food coloring.