Monthly Archives: March 2014

SXSW

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Guys, we need to stop having #fomo just because we aren’t in Austin. I re-created the feel of being down there by coming up with these sumptuous lil appetizers. You know because us grown ups have people over for drinks and apps on the weekends. Anyway, I went real southwestern with my home-made corn cakes, topped with spicy andouille chicken sausage & a dollop of my avocado sauce. It was sweet, spicy, creamy, crunchy, and filling. Everything you’d want to coat your stomach with before a night of cocktails. Plus, if you drink enough it will be way easier to pretend like your actually at SXSW.

  • 1 can of creamed corn (400 grams)
  • 2 cups of de frosted frozen corn
  • 2 eggs
  • 1 1/2 cups grated cheddar (I suggest sharp since its more flavorful, but go with whatever you have aka I may have just used leftover Mexican blend from fajita night, don’t judge)
  • 1/2 of a red bell pepper chopped small (should be around the same size of the corn kernels).
  • 1 tsp of baking powder
  • 1 1/2 cups of all purpose flower
  • 1/2 cup of milk
  • 2 tsp. smoked paprika
  • 1 tsp. cayenne pepper
  • 2 tsp. garlic powder
  • 1 tsp. dried parsley flakes
  • 2 tsp. onion powder (I would even say thinly sliced green onion would be fab for this recipe, but I had to improvise with what was in my pantry. I am trying it with that next time though because this is a definite repeat dish).
  • salt & pepper to taste

Mix the creamed corn, eggs, chopped red pepper, corn, baking soda, flour, and milk. Then fold in the spices & cheese. Then in a sauté pan heat vegetable oil at medium to high heat (you don’t want to scorch the corn cakes, but if the oil isn’t hot enough you wont get a nice crisp on the cakes). Use a large tablespoon to measure out the corn cake mixture evenly in the pan. Meanwhile, I sliced the store bought sausage and threw it in the oven at 350 degrees to roast & crisp up as I made the corn cakes. I’d say about 10-15 minutes (but mine were fully cooked, in case yours are raw increase the cooking time to 20-25 minutes or when browned). Fry spoonfuls of the batter until bubbles appear at the top & flip (like you would do with pancakes).  Allow to cook on the other side and then in a paper towel lined platter, cool the corncakes so the excess oil is absorbed. No one wants to be able to taste the grease, but they do want crispy & yummy corncakes. The batter should make about 15 corn cakes (varies based on size). Layer with a slice of the warm sausage and a cold dollop of the avocado sauce. Nosh your face off.

photo

Happy Eating, XO.

Tandoori Chicken Y’all

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So I figured you are almost done using all those spices you have in the pantry from the Simla Mirch Paneer recipe. I thought I’d toss one last Indian staple your way since it is served at most restaurants & easy enough to make at home. Now, a tandoor is a clay oven so this chicken is typically charbroiled and hence has the name Tandoori Chicken. Since most of us don’t really have a tandoor laying around our backyard, grilling or baking in the oven is just as sufficient. Having said that, this is nice way to get the India feel without having to order from your local Lakshmi Grill.

  • 1/2 teaspoon kosher salt
  • 1 teaspoon red chili powder
  • 1 teaspoon paprika
  • 1 teaspoon coriander powder (aka dried cilantro powder)
  • 4 tablespoons fresh lemon juice
  • 6 tablespoons plain yogurt
  • 2 tablespoons ginger paste
  • 2 1/2 tablespoons garlic paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garam masala powder
  • 1 lb. chicken (preferably bone in pieces)

To prepare the spice rub: In a small bowl, combine the salt, chili powder and lemon juice to make a thick paste. Rub the paste evenly over the chicken. Set the chicken aside for 15 minutes to let the flavors absorb & for the chicken to get that red color. To prepare the tandoori sauce: In a large bowl, combine the yogurt, ginger paste, garlic paste, cumin, coriander, paprika, & garam masala. Whisk everything together until it is well mixed. Rub the sauce evenly over the chicken, thoroughly covering it. Cover and place in the refrigerator to marinate for 4 hours. Preheat an oven or charcoal grill to 350 degrees F. Roast for 10 minutes, then remove and baste with some melted butter and drippings from the bottom of the pan. Return the chicken back to the heat and roast for another 30 to 40 minutes. Serve with a sliced onion and lemon wedges.

Happy Eating, XO.

Deviled Eggs with a Mexican Flair

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Ok, so here’s my dirty little secret – I’ve never actually made deviled eggs before this recipe. I really really love them, but for some reason thought they were a lot harder to make than they are. There’s that, and also the fact that I was terrible at making hard boiled eggs. (Yes, I know. I started a food blog and couldn’t boil an egg. We all have our vices…). But hold the tisk tisk-ing, because I overcame both and made some super easy and delicious deviled eggs. Look ma! I finally made my own deviled eggs!

  • 6 hard boiled eggs
  • 1/2 of an avocado (I used the other half of the avocado from our BLT(EA) recipe)
  • 1 tsp of finely chopped cilantro
  • 1 tbsp of finely chopped red onion
  • 1 tbsp of lime juice
  • A pinch of salt and pepper
  • A pinch of paprika per egg

Take the yolks from the hard boiled eggs and combine with all of the ingredients except paprika. Be sure to blend it until creamy. Scoop spoonfuls back in to the eggs and dash on the paprika.

If you want something a little more spicy, try blending in some chili pepper or finely chopped jalapeno. Can’t wait to make these again for margarita night!

Mexican style deviled eggs

Feliz Comiendo, XO

BLT(EA): A BLT on Steriods

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This weekend, my husband and I were at a stand off – he wanted to have breakfast and I wanted to have lunch. This doesn’t usually happen – mainly because he almost never eats breakfast. (I know, go ahead and “tisk tisk”.) – so I had to get creative. Behold, the BLT(EA), the Bacon, Lettuce, Tomato, Egg, and Avocado. It was easy (or would have been if I didn’t burn the bacon the first time around…) but bottom line, made both of us happy!

You’re all smart people so I’m sure you don’t need the ingredients laid out for you, but in case you’re having a “half speed” day, here you go!

  • 2 strips of bacon
  • 1 egg, over easy
  • Layered lettuce
  • 2 slices of tomato
  • 2 slices of avocado

I won’t go in to detail, we all know how to make a sandwich. But I will tell you, we “customized” our sandwiches even further. I added a little mayo to mine, he added a little cheddar to his. This is a “no holds barred” sandwich so go crazy!

BLTEA

Happy Eating, XO

March’s Foodie Fave: Marshall’s Haute Sauce

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A little while back, my friend gave me some dry rubs as a gift. And let me tell you, they blew me away. She got me the pack with Potato Rub,  BBQ Rub, Seafood Rub, and Sandwich Rub. By the end of the summer they were practically gone.

These spices really give an awesome punch to any dish. Like the bottles suggest, we used the Seafood Rub on seafood and BBQ Rub on burgers, ribs, and such, etc. But I also started putting them on veggies and they were just as mouth watering. If you don’t believe me, check them out for yourself. The best part is, the site makes it even easier for you by providing recipes to try. And honestly, with a name like Marshall’s Haute Sauce, why wouldn’t you want to try them?

Marshall's Haute Sauce Rub

Happy (spicy) Eating, XO