I know some of you enjoy the occasional "What I Had for Breakfast" post, so here is the latest installment. I took a small, heavy, non-stick pan, and placed it on medium heat. I tossed in a teaspoon of butter, a few cubes of cheddar cheese, and two unbeaten eggs. I took a small rubber spatula and scrambled the mixture while it cooked. This technique makes for a very creamy mixture. Once it got to that custardy texture we all know and love, I spooned it over some toasted double-fiber, whole grain English muffins, and topped it with salt and cayenne. It was very good. Enjoy!
We arrived back in San Francisco after a fun, but tiring few days at Kingsford University. I have a great recap planned, but neither the time nor the energy to post it today.
So, if you'll pardon my "loafing," I'd like to share this cool loaf pan chicken recipe from Chris Lilly instead.
Please forgive the low-res video and poor sound, as it was shot on my cell phone, but stay tuned for my upcoming HD version, which I'll adapt for the oven. Enjoy!
Michele and I will be heading back to San Francisco tomorrow morning after a very educational few days at Kingsford University, in Las Vegas. I'll have a full recap of all the interesting new grilling trends we learned from Chris Lilly, as well as some great new video recipes (including an incredible technique for pickling grilled vegetables). Stay tuned!
Michele and I are heading to Las Vegas for some post-graduate studies at Kingsford University. Some of you may remember our first KU experience (you can see our class picture below), which I immortalized in the blog post, "Learning the Easy Way at Kingsford University."
It was such a great time, so we jumped at the chance to attend another event. This time we're at the Las Vegas Motor Speedway for a NASCAR-themed weekend of barbecue-related fun in the sun.
I know nothing about NASCAR, at all, but from what I hear we'll probably be drinking beer out of cans and chewing tobacco, so I'm really looking forward to that. As far as the food goes, world champion pitmaster and all-around cool dude, Chris Lilly, will be in charge of the cue’d cuisine (which means it will totally rock).
If you'd like, you can follow along with all the smoky, high-speed adventures on my Twitter page, and be sure to stay tuned for the official recap when we return. Vroom!
According to my sources deep inside the online health community, eating plantains can help fight Seasonal Affective Disorder (S.A.D.), or as it's more commonly called, the "winter blues."
I don't really have issues with S.A.D., and when I do, I usually fight it with beer, but it is nice to have another option.
It may be the tryptophan, a natural mood enhancer, or the high levels of vitamins C, B6, B12, or maybe it's just all that fiber, but whatever it is, I can report anecdotally that I felt pretty happy after eating these golden-browned beauties.
Above and beyond the purported health benefits, I have an even better reason to try plantains: meatless boredom. I like to mix in the occasional meatless meal, but tend to repeat the same old standbys. Plantains are perfect for breaking up that routine. Besides, I bet that some of your have never even tried them before, and that's just not right.
If you live near any kind of large city, especially one with a Latin-American community, you should find these fairly easily. As I mention in the video, you've probably looked at them many times at the store, but were unsure of exactly what they were, or what you should do with them.
I think when paired with a simple plate of black beans and rice, you're talking about a super simple, very frugal, and quite delicious dinner. I really hope you give them a try soon. Enjoy!
Fried sweet plantains ingredients for about 4 portions:
Inspired by my recent trip to Miami, I will be posting a brand new video tomorrow for fried sweet plantains. In the meantime, to whet your appetite I've posted a video below from my new friend, Lillian, from the blog Lillian's Test Kitchen, making ripe plantains three different ways. I've just discovered Lillian's work and really like her style and delivery. Don't be surprised if you see more of her here on Food Wishes. Enjoy!
I never cared about having a Wikipedia page, until I had a Wikipedia page. If fact, even though it's my go-to source for the little bit of research I actually do, I've never really thought about having my own page.
The problem is, I'm so busy with work right now, I'm afraid I don’t have time to figure out how this whole thing works. I can't even figure out who nominated the page in the first place. I see that the page is up for deletion unless they can verify it's a legit entry, or something to that effect.
So I'm asking for a little help from you all. Do you know how this works? Are any of you active editors of Wikipedia? Is that even the right terminology? Can you edit and add info for me (like the awards and honors we've won)?
My favorite candy growing up was the chocolate covered cherry. I didn't have them often, but when I did, it was always a special treat. The way that thin, crisp chocolate would break away to reveal the florescent red maraschino cherry suspended in the clear syrup was intoxicating.
I almost never eat them anymore; only on the rare occasion my mother, Pauline, or mother-in-law, Peggy, happen to have some out, usually around the holidays. One such occasion came on my recent trip back to Clifton Springs, NY, and as I enjoyed the sweet treat a strange thought popped into my brain. What about a savory dish that celebrated the same basic flavors?
I remembered seeing Alton Brown use cocoa in a rub for chicken, and since I had a pork tenderloin sitting in the fridge, just a shelf away from a jar of black cherry preserves, I figured, why not?
I really loved how this came out, and while it's obviously an unsweetened version of chocolate being used, the plate definitely had some of the same culinary DNA as my beloved candied cherries. Anyway, that's the odd-but-true story of how this recipe ended up here, and as usual, I hope you give it a try and tell me what you think. Enjoy!
I'm finishing up my last day of work here at the South Beach Wine & Food Festival, and fly back to snowy San Francisco tomorrow. This means I will miss the Oscars, which upsets me about as much as missing a dentist appointment, but had I been around I would have done some kind of special Oscar party snack, probably based around popcorn.
So instead you'll have to suffer though this little collection of popcorn-based content from YouTube. The song, "Popcorn," was the first "favorite song" I ever remember having, and below you get to see Will Ferrell dance to it. We also has a spicy popcorn by Pedro Ceja; a Parmesan Popcorn & Chocolate-Covered Cornflakes snack duo from Amy Blogs Chow; and finally, a super-slow-mo of a kernel of popcorn popping, just because. Enjoy!
