Friday, September 19, 2014

Grilled Nachos

I'm overwhelmingly excited for this weekend! I'm heading up to Toronto for a mini-break with my friend H. We're going to explore the city and then we're going to see Markus Schulz at the Guvernment. It's going to be exciting. So, in the spirit of feeling giddy and celebratory and excited, I'm sharing an extremely fun recipe today.

At our house, the grill gets used for so many recipes: burgers, ribs, quesadillas, peaches, kebabs, just to name a few. Seriously, the grill has contributed to so many delicious dishes. Well, add another recipe to that long list! I'm sharing grilled nachos today. You may be thinking, uhh, seriously? You're still grilling? Labor Day weekend was several weeks ago. You know what? We have until September 22nd to celebrate summer and even after that I'll still be grilling until I can no longer sport flip flops outdoors. No apologies necessary.

Anyway, let's get to the backstory of this yummyness. One lazy Saturday morning, my sister said she felt like eating nachos so after our weekly grocery shopping trip, I grabbed some ground beef, spices, onions, garlic, chipotle peppers, and made an awesome seasoned beef dish to top the nachos. They turned out amazing.
Ingredients:
chipotle nacho beef
1/2 lb ground beef
1/2 onion, diced
1 clove garlic, minced
1 poblano pepper, diced
2 chipotles in adobo, chopped
1/4 cup tomato sauce
1 cup canned black beans (about 1/2 can)
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil

nachos
tortilla chips
chipotle nacho beef
grated cheese
sliced jalapenos
salsa
sour cream
chopped cilantro
chopped scallions

Thursday, September 18, 2014

Arugula, Tomato, and Burrata Salad

Have you ever had burrata? It's so delicious. It's a fluffy mass of creamy, milky curds encased in fresh mozzarella. Sounds delicious, right? 100% of my experiences with burrata were in restaurants until recently. I was picking up a prescription at the grocery store (in the pharma section, duh) and afterwards, I decided to take a wander through the cheese section to see if they had Mexican crema. I couldn't find any crema but I did find out that my grocery now stocks burrata. Hurrata! I mean, hurrah!
I don't have a specific recipe to share. It's more of an assembly.

Wednesday, September 17, 2014

Kimchi Jjigae (김치 찌개) (2)

Okay, so, I made this kimchi jjigae dead in the middle of summer but I saved the post for mid-September when it would seem more relevant.

It's pretty dumb to make a hot dish in a hot season but there are some occasions where it works. For instance, even though it was the middle of summer, there was a storm a few months ago (I think his name was Arthur) passing through which caused a cool spell. The whole family was off from work (it was the weekend) so I needed to whip together lunch and my sister suggested kimchi jjigae. Since my old kimchi jjigae post is friggin' ugly, I thought I'd document it and share a prettier version.
Ingredients:
2 cups kimchi
1/2 to 3/4 cup water
+ canned tuna in oil
+ noodles
This recipe is just so super easy, it's kind of stupid to share but here goes! Start by putting the kimchi in a stone pot, if you have one, or a small saucepan. Add enough water to just cover the kimchi and then cook over a low heat for 25 to 30 minutes or until the kimchi has turned somewhat translucent and the red of the hot pepper flakes has gone from a vibrant fire hydrant color to a dull maroon-ish color.
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