Archive: May 2010
Thu May 27, 2010
Little Rolls of Excellence, in the Name of Sriracha
Blogging is such a funny thing, a constant pull between complete anonymity and total exposure. Being more than a bit shy and reserved in my real life persona, I rather enjoy the wall I get to hide behind while I ride on this internet superhighway, so I didn't know what to make of an email I received shortly after posting this Asian turkey burger with Sriracha mayo recipe asking if I'd like to be interviewed for a documentary about Sriracha.
A couple of years ago I would have quickly shunned the idea—too much fear and pressure in plopping in front of camera to be a talking head—but right now I'm in a "busting out of my shell" phase, and decided to dive right in, for better or worse. As the interview looms later this afternoon, my head is whirling with mixture of anxiety and tasty tidbits I could impart in my love for Sriracha, which got me thinking of this recipe I had lurking in the back log for Thai beef rolls with sweet chili sauce—featuring a brief cameo by Sriracha, of course.
More and recipe after the jump >>
Tue May 18, 2010
We Got the Meat
The meat is back, and we got had it! The season came to an official open this past Sunday with a Cuban inspired feast of proportions that would send lesser meat eaters running for the hills. Pernil, Cubanos, rotisserie chicken, sweet and fried planatains, rice, corn, ice cream...we devoured it all, leaving no survivors in our insatiable appetites for all things meat.
Mon May 10, 2010
Meat Tips: Gear Up!
Less than a week until the Meatwave season starts up! My excitement level is about to burst as my mind swirls with thoughts of the waves of meat that are about to hit, and all the deliciousness they will surely bring. Thinking about it made me start thinking about you, and although I provide some excellent recipes to feed your hungry bellies, I've never mentioned the tools to make that happen. So without further ado, I present another installment of Meat Tips, this time focusing on the gear needed to get your meat grilling right.
Your meat tips await after the jump >>
Tue May 4, 2010
Salsa Gone Green
How I love to lament the state of Mexican and Tex-Mex in NYC. Seriously, it's pretty atrocious. Luckily, being married to a Texan, I get my fair share of the good stuff throughout the year, but while not under those big, bright shining stars, Mexican is almost strictly a home cooking venture. Besides a few of the more authentic Mexican joints near my office in NY, I rarely ever see tomatillo salsa—which is always served right next to the red stuff in TX—and that's a down right shame. This is like the crack of salsas—once you have some, it's pretty futile to ever try to get yourself off of it.
More and recipe after the jump >>
