These are not traditionally made tacos. Because I was using high-quality beef, I skipped the spices to let the flavor of the meat (fat) come through, and topped it with collard greens.
Tuesday, November 29, 2011
Sunday, November 27, 2011
Wednesday, November 23, 2011
Monday, November 21, 2011
This was supposed to be a turducken roll (chicken in duck in turkey), but the turkey I had smelled funny, so I cut it down to a ducken roll (duck in chicken). I had never tried anything like this, and realized halfway through I had never cooked duck before. Things didn't turn out perfect, but it wasn't bad, and some parts, like the prosciutto crust were great.
Friday, November 18, 2011
Tuesday, November 15, 2011
I like to use shrimp as a quick protein, and cooked like this it can go with a side of rice and vegetables, go in a salad, or be a finger food by itself. They are especially good when cooked crispy, and it is ridiculously easy.
Sunday, November 13, 2011
Thursday, November 10, 2011
A friend said about pakoras "I get it, its another name for a fritter". That is exactly correct. Its anything you want, battered and fried. Onions, potatoes, cauliflower, chicken, eggs, bread, sandwiches - whatever you want. What makes it a pakora is that the batter is made from besan (chickpea flour).
These are apple pakoras, which I never saw in India. They do have apples, and like a state fair, there's nothing they won't cover with batter and drop in oil, so I'm sure these get made somewhere. At home, they're fast and easy to make.
Sunday, November 6, 2011
Saturday, November 5, 2011
I don't eat many potatoes; I basically only like french fries and breakfast potatoes, and then only when done right. To me, "done right" means crispy and bit spicy. Here's one way to make that happen.
Friday, November 4, 2011
Vegetable broth isn't much of a meal by itself, so I used it to make some chicken soup! I call this "homestyle" because I'll often make a hot and sour "Asian" soup, and this uses no spices or soy sauce and is neither spicy nor tangy.
Thursday, November 3, 2011
Making homemade broth has a reputation for being a long and difficult process. This is true for meat broths, as it takes a lot of time for the collagen and other proteins to break down. You don't have to worry about this in vegetable broth, and you only need to simmer for about an hour. By making your own, you can control the flavors, the amount of salt, and whether the ingredients are organic.
Wednesday, November 2, 2011
Char siu is the red barbecue pork you find in Chinese restaurants. In Boston, Hong Kong eatery has good char siu (along with skin-on roast pork and roast duck), but I wanted to make some myself... so I thought of how it tasted and poked around the Internet and bought some pork. Pork butt seems to be the recommended cut, and I found some at Market Basket.