August 2010
65 posts
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July 2010
37 posts
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obx beach week menu
breakfast:
veggie scramble
refried pinto
langostine-chipotle sauce
lunch one:
langostine ceviche
avocado mousse
corn crisps
lunch two:
salmon tacos
chopped guacamole
cheese stuffed jalapenos
black bean sauce
dinner one:
crab cakes
avocado-habanero sauce
red beet and onion strings
dinner two:
grilled octopus
eggplant purée
dessert:
tba
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cena de pobre
cena de pobre, or poor man’s dinner is what i eat when i’m three days from being paid, and the bank account is nothing but yet another large, empty void in my life. how to survive, you ask? three words. beans. tortillas. cheese. must always have in stock. these three little wonders can be arranged in a number of ways and doctored up to almost feel like a real dinner! (and almost help...
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genesis
i guess it’s no surprise that i have such passion and affinity for the kitchen and its products. i come from a line of cooks as far as at least three generations in my time. namely, mis abuelos. the ones who taught all the ones who taught me. my abuelito, always involved in something or another in the elitist social circles of chihuahua, ended up working as a distributor of ybarra in the...
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a journey of a thousand miles...
when i began thinking up this project back in 2007, i never imagined the ocean of possibility and potential there was for this. at the same time, i never imagined it would be so hard to narrow down something that in my head had seen so simple. blame it on my broad array of topics. blame it on my chronic adhd. in any event, the idea for this blog spawned and solidified as i marinated a thick pork...
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taking a stab at being a functional member of the...
applying my skills for the greater good of those around me is one of the biggest things i’ve gotten from a lot of my favorite chefs. the ones that inspire me to be better and maintain my vision and my ambition to reach for what i ultimately want out of this life, they always promote being active in the community. for what are you if not trying to feed those that need it.
a chef, from what...
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the pasta dialogues
i’ve always found vegetarians interesting. the self-imposed want for eradicating any and all meats from their diet. which to me seems a little silly considering things, like, you know…science and stuff, which tells us that animals work in a food chain, hence a large majority of our vital nutrients come from animal products. not to say i don’t respect people’s choice, by all...
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"when failure motivates you..."
“…you’re in the right business”. that was chef jose andres commenting on the food industry. listened to a very inspirational talk today at google dc headquarters, where chef talked about many issues such as american corn subsidies, obesity, and the lack of interest in the american people in cooking for themselves. he spoke about making a difference by not only lending a...
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pasta and cheese overdose
clearly having a three day weekend equates with eating pasta three times a day for three days. which equals to 9 servings of pasta. not to say i cooked 9 different forms of pasta, but definitely ate it as much as possible after cooking two enormous batches of deliciously scandalous mexican-italian fusion. the first batch included al dente farfalle tossed around with a mix of fresh...
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masa14. don't believe the hype.
[photo cred: the washingtonian]
another attempt at visiting not only a new place, but yet another creation by the chef who inspires me every day to cook an experiment with my creations, richard sandoval. taking his solid mexican rustic cuisine background and turning it into a haute-fusion explosion of colors, textures, depths, and flavors. needless to say his cookbook has seen its share of...
