Monday, July 26, 2010

These are a few of my favorite things.

I'm not picky when it comes to food items, but my limited selection on the "do not consume" list always perks the interest of family and friends. Maybe finally admitting my culinary dislikes will help me, and others, to understand my...silly ways.

You will never find these in my kitchen.

- parsley
- cilantro
- ranch sauce
- alfredo sauce
- arugula
- celery

Let's also consider my "hate-to-love" food list. The guilty (and embarrassing) pleasures. The over-processed abundance of our grocery shelves and fast food drive-thru.

- KFC mac and cheese (neon cheesy goodness)
- microwaved Peeps
- KFC coleslaw
- Burger King's "onion" rings
- birthday cake icing (fabulous food coloring and lard)

And I'm back!

A recent move left us for three weeks without out beloved internet and television. Now that most of the boxes are gone, we can finally organize and get back to reality. We were also fortunate enough to take a quick trip to Las Vegas; a first for the two of us. The monstrous size of the resorts and maze design of the casinos burned significant calories, but we also made sure to hit the gym a few times.

Here is why we decided to burn all those additional calories....

Andy's sage fried chicken w/ fresh spinach, hardwood smoked bacon, market tomato, griddled mozzarella, chipotle cream and scrambled eggs from Hash House a go-go. We first spotted this mammoth on an episode of Man vs. Food on the Travel Channel. The restaurant has two locations in Vegas and one was only two resorts down the strip from us. We stayed at the Venetian and were told to simply, "Walk past Harrah's and walk through Imperial Palace's casino. Go to the second floor and you'll find the restaurant." Perfect! Just a quick walk, right? Wrong.

It was our first full day in Vegas heat and a simple walk from the Venetian to Harrah's felt like a tour of Cairo. Tour buses filled with blue-haired ladies moving as slowly as possible constantly blocked our "detour" on the street. We decided to walk through the casino to miss the crowds. It was a good idea, since the breakfast crowd on the casino floor consisted of two 90-something women wearing t-shirts with pictures of their cats. Between the noise of the penny slot machines and announcements for the last buffet seating, we found ourselves lost.

The Harrah's casino lacked the appeal of the Venetian's. The floor smelled like cigarette smoke that had accumulated since 1970. The carpets, I swear, were designed by the Miami Vice cast. The Venetian had cigarette smoking, but the constant pumping of oxygen and aroma of fresh flowers distracted me from the nasty smells. After what seemed like 10 minutes of misery, we finally found outside light. Imperial Palace was in sight!

Their casino was very similar to Harrah's. The cocktail waitresses were winners, too. One had the hem of her Spanx full bodysuit slipping past the revealing skirt of her uniform. And the fishnets no longer looked like fishnets on her thighs, the bulge made the loops hang on for dear life. To be fair, I don't think many can get away with neon orange fishnets.

We finally found Hash House a Go-Go and were very surprised at the design. We took an elevator up to Indiana farm restaurant that truly looked the part. The staff was great and very helpful navigating us through the menu. Although they served large portions, the food's quality was superb. We didn't finish the mammoth breakfast, but I was very pleased to find this country oasis after the introduction to Vegas resort wear.

Sunday, June 13, 2010

Cherry cobbler and fresh mint ice cream

I understand that it is much easier to buy a few handfuls of cherries from the grocery store or farmer's market, but who doesn't enjoy pick-your-own stands that open during the summer months? And who cares if pitting the cherries by hand ruins your manicure? The end result is just...awesome.

Unfortunately, the now defunct Gourmet magazine makes it difficult to find most of their amazing recipes, but we are still on a search to find an online version of our favorite cobbler recipe. My mom and I believe that it was called, "Easy Peach Cobbler." If you find it, print it out and keep it in your favorite recipe book.


Honestly, how could you go wrong with a recipe that begins with a stick of butter, flour, baking powder, sugar, cinnamon and other wonderful spices? Any variation of the mentioned ingredients should yield something delicious.

And it did! Try not to eat all the crispy, buttery sides before the cobbler cools down. (You can also burn your tongue -- I'm speaking in theory, of course, not from experience.)


For the leftovers, make some Fresh mint ice cream and add little chocolate chips to the recipe.




Sunday, May 30, 2010

Mexican pork tenderloin

I've been crazy lately with finishing up grading for a class, a move, a vacation (one week to go!) and other work related fun items. So while cooking has been slow this month, I have been trying some new recipes. Honestly, the move seems to have taken some of the joy out of cooking. It is not the same experience when I have to dig through a box of packed items to find the cinnamon. I knew I hit my low the other day when a 5 day old, half-eaten, quart of KFC coleslaw seemed a decent lunch. I had to make something...anything! Any more of those experiences and I'll be designated in the same category as a cat lady. *shudder*

Here is a yummy addition to my recipe collection: Mexican pork tenderloin.



- pork tenderloin
- cinnamon
- cumin
- honey
- s & p
- oregano
- ancho chile powder
- chile infused olive oil

Mix the spice mixture together with the oil and honey. Rub on pork tenderloin and allow to marinade in the fridge for an hour.

Sear all sides of the tenderloin on a cast iron grill pan. Wrap in aluminum foil and bake in the over for about 30 minutes at 350 degrees, or until done.

Let rest on cutting board for at least 10 minutes.

Sunday, May 2, 2010

Lemon aioli and asparagus

Happy summer!


After a wonderful dinner at Petit Louis in Roland Park this week, I've been craving an appetizer from their asparagus menu: Chilled asparagus with lemon aioli and serrano ham. My mom's local grocery store probably looked at her like she had lobsters growing out of her ears when she asked if they had any of this ham in stock, but we made out well with the basic recipe.
- asparagus, cooked and chilled
-lemon aioli (add an extra squirt of lemon to your liking)
Add to lovely asparagus for a lovely summer meal.

The kitchen is also decorated for the upcoming summer months.

If only my apartment was not the Bermuda Triangle of herbs so I could grow these as well.

Thursday, April 8, 2010

Welcome back, summer.

I can't think of a better way to end a day - Pimm's cup with Gosling's Ginger Beer. Ahh...sweet, sweet summer (summer-like weather, at least).

Tuesday, March 30, 2010

Butterscotch update

I think I now know why my grandmother never told us her recipe -- the weather will either make or break any butterscotch from setting. The texture also varies. Fortunately, I have a few days off for Easter, so I will work with my mom to finally crack the code. Cross your fingers and wish us luck!