Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Wednesday, March 31
Dear World,
Its my favorite day! Woohoo!
This slightly used (pre-owned?), fit-yet-could-be-fitter, just-a-few-grey-hairs-so-far BODY is 30 years old today.
In celebration, I command YOU to spend at least 10 minutes doing something that you truly love today. Is that so hard? Just 10 little minutes. Have a bubble bath, read a fluffy-devoid-of-content magazine, get one fantastic piece of chocolate from Theobroma and eat it slowly or just shove the whole thing in your mouth at once.... whatever you want. Pretend its your birthday, and vow to do something just as fun and more spectacular when yours really does come around again.
Love,
Me
Time posted: 07:37 [permalink]
Monday, March 29
Made a few things over the weekend, and took ZERO photos. Oh well....
1. A dozen truffles (belatedly) for a friend's baby shower. Mom needs treats, too!
2. A quart of Irish steel-cut oatmeal, for breakfast Sunday and 3 days of work breakfasts this week. Used Alton's recipe, which treats the oatmeal almost like risotto (in the beginning - by toasting/frying it), then like rice (while its cooking - don't touch!). Always comes out great: slightly chewy and nutty.
3. Cream of beet w/ ginger marmalade soup. Pretty much how it sounds. Roasted the beets first, then pureed and added mushroom stock & water, and then the milk & cream and marmalade (which came from Cost Plus, of course). This is also a "take to work" item.
4. Green Chile Chicken stew. With potatos and everything. No cream, but thickened up nicely by reduction and flour/water paste. Not so hot that you can't eat a huge bowl at once. Had this for dinner Sunday night.
Oh, and I tried to make mayonnaise just because I'd never tried it before, but I was in the middle when I realized I didn't have lemons. So I'm not sure what I made, but it smells very much like strong olive oil. Probably will give that another go, eventually....
Time posted: 13:04 [permalink]
Thursday, March 25
Mmmmm Kelly James:
Latin Fusion cooking class night at Graze - here are the 4 courses:
First, some plantain chips with papaya-mustard salsa:
Then shrimp-coconut 2 bite empanadas:
The main attraction.... spice rubbed duck breast over quinoa salad:
Dessert was grilled pineapple and coconut ice cream over a ginger tuille:
Everything was quite good, but a few things needed some tweaking (this was the first time that Kelly had made almost everything, so we were (happily) paying guinea pigs.
In addition, each course had a half glass of well-paired wine, 2 whites, a red, and then a "white" pineapple wine with dessert that was very dry and complemented the near over-sweetness of the ice cream and fruit.
Anyone jealous? There's an Easter class coming up, as well as an East Meets West with Cheyenne. Since the Graze website seems to not be updated very often, you should probably just call to find out what's happening in the next few weeks.
Time posted: 20:32 [permalink]
Thursday, March 18
My initial entry to the Moroccan salad duel:
4 cups mixed greens (like the bulk kind from Wild Oats, etc)
1 tangelo
handful golden & regular raisins
4oz crumbled feta
just a couple of kalamata olives, chopped
handful of toasted walnuts
pinch ground cardamom
glug olive oil
salt
pepper
Put everything in a bowl, except the tangelo.
Peel & section the tangelo over the bowl, then squeeze the rest of the juice over the salad.
Toss, then eat in one gluttonous sitting. Mmmmmm....
Time posted: 14:11 [permalink]
Went to Gecko's last night for a little happy hour. I have heard that their tapas are pretty good, and they were. Not great, just good.
I had a cup of their green chile stew, which was tasty, and some "beef & cream cheese" won-tons. I didn't expect them to be fried, but they were, and the soy-wasabi dipping sauce was nice.
The other half had a bowl of fried chicken and crawfish bits, which itself had a very yummy dipping sauce.
That plus a coffee put the total damage at about $15, not bad at all, but not notably cheap for bar food.
Time posted: 13:36 [permalink]
Friday, March 12
Part 2
Green Chile Corn Chowder
...serves 4
green chile leftovers from your cheeseburgers, including the juice! You didn't drain the juice into the SINK, did you???
1 bag frozen corn, 2 years old and shriveled up is fine
1 1/2 cups milk
1 egg
1/2 cup brown rice, cooked
salt
pepper
Get the corn into a pot. Dump the green chile over it along with a little water. Cover and simmer over low heat for about 20 minutes.
Put the milk into a blender.
Add 1/2 to 2/3 of the corn; blend.
Add the rice; blend.
Add the egg; blend.
Dump it back into the pot with the remaining corn.
Salt & pepper to taste.
Eat immediately, or use as 4 work lunches. :-)
Each serving: (estimated!) 200 calories, 9g protein, & who cares about the rest!
Time posted: 14:17 [permalink]
Yeah, yeah, Pika....
I was actually already feeling guilty for not updating for a few weeks, and then I get other bloggers all over my case. Alrighty then.... a double-header, shall we?
Part 1
Green Chile Cheeseburgers (my first attempt at burgers by hand, whooo!)
....serves 3
.86lbs ground round (one of those smallish square wrapped packages, or whatever amount you want to use); unknown fat content, but it looked pretty lean.
1/4 cup cooked brown rice
1 crushed garlic clove
shallot-pepper seasoning from Penzey's
pepper
salt
hot grill or grill pan
Smoosh everything together with your hands, until it starts to look more homogenized (the rice will start to blend into the mix, chiefly), then form into 3 patties, slightly bigger than the buns you will be using, with the assistance of anything you want - I used wax paper and just shaped them out.
Slap those puppies on the grill and get to the green chile - drain:
1 4oz package chopped green chile from Costco (or equivalent from a can)
add a tiny bit of salt
Slice some cheese.
Take your 3 buns and lightly butter them, then put them on the cooler part of the grill.
Flip the burgers. Note the lovely grill marks. Take that Burger King!
On each burger put some of the green chile and cheese to cover it. Put your largest pot lid over all 3 burgers to help the cheese melt.
Don't burn your buns.
Assemble everything, adding any other condiment of your choice (heathen!).
Time posted: 13:31 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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