So it must be pretty obvious by now that The Husband and I like a few things, namely spicy food, grilling and drinking. We like entertaining and having friends over, and the grill (and the Southern California weather) are pretty perfect foils for that.
Recently I found a carne asada recipe that I decided to tweak and use for marinating a whole chicken. “Carne” means meat, right, not necessarily beef, so I thought it would work. And boy, did it. I butterflied that chicken and let it sit for a day before throwing it on the grill, and everyone was happy! Continue reading
The finished product. Mmmm….pork.
It’s no secret: The Husband is a huge fan of pork. He seriously can’t get enough, and will eat it any chance he gets.
We used to drive three cities away to San Clemente to get carnitas at La Siesta. Their carnitas are seriously good, and the restaurant itself is quite cool. No outside seating, but inside it’s like a Baja beach shack with margaritas. We fell a little out of love with it when Carmen, our favorite waitress—seriously, she was the best waitress in the world—was fired because the other girls were jealous that every customer wanted to sit in her section if she was working. Continue reading
A nice breakfast of chile verde and scrambled eggs before our trip up to Los Angeles later–where there will be more celebrating! Happy birthday, E!
I know that they say spring comes in like a lion, and out like a lamb, but this recipe will make it the opposite. It is so super flavorful that you could literally put this sauce on anything and make it delicious.
VEGANS/VEGETARIANS: Please have a look at this sauce! It’s totally vegan and SO delicious! I can’t wait to use it on tofu, tempeh or jackfruit for tacos! Just ignore the stuff about the lamb. Please.
And this one goes out to Girl in a Food Frenzy, because I know she’s “down under” and likes lamb as much as I do. I also think my friends in the UK will love this too (well, Tracey won’t love the lamb part). I’m not sure if they’ll be able to get all the special dried chiles over there unless they order them from the Internet… Continue reading
The finished product—don't worry, you won't miss the sauce!
I have to say, I’m getting hungry again just thinking about this recipe! I was trying to cook vegetarian dishes all last week, and I had some Soyrizo lingering in the fridge. I’m always so amazed at how delicious Soyrizo is, and once I taste it I can’t wait to have more.
Last Sunday, to celebrate my nomination for the Versatile Blogger Award (thanks again!), I made myself a Soyrizo, egg and cheese breakfast sandwich. Since that day I was planning what I’d do with the rest of it. And, true to form, I decided to make something that was totally labor-intensive for a weeknight. Oops. But it was totally worth it. Continue reading
This is not a soup you usually see on a menu in a Mexican restaurant in Orange County—not unless you are in a real Mexican cantina in Santa Ana where they’re not catering to us gringos. Those are the best to go to, for sure, but it’s not always convenient for us to go to Santa Ana. Actually, it’s hardly ever a destination for us, although maybe we should try harder, because those restaurants are definitely worth the drive! At the restaurants nearer us, there’s usually just tortilla soup and albondigas soup. Speaking of tortilla soup, I’m going to have to share that recipe pretty soon too. Hmmmm….
But posole is full of flavor as well as being a very filling soup. This one is touted as being a “quick” weeknight soup, Continue reading
A great taco, and not just for Tuesdays.
Here in Southern California, Mexican food is everywhere, and frankly, we love it. There are a few transplants from the east coast who do not like cilantro (or coriander, for my UK readers), which in my book is sacrilege. My favorite cuisines are the ones that use cilantro, like Thai, Vietnamese, Indian and Mexican.And we must love alliteration with our Mexican food, as Taco Tuesday is a weekly fixture, certainly in the Orange County culinary sphere. Like we need an excuse to eat tacos—I mean, c’mon. I’ve featured about three taco recipes in this blog already!
Well, get ready for another one. Continue reading