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October 16, 2009
February 10, 2009
Where she belongs
Since I'm feeling particularly prickly today, I figured it was time to visit my favorite culinary waste-of-space: Rachel Ray.
One Sunday afternoon, I was watching the royal TV when this came on:
I screamed from the horror, and my husband came to make sure that I still had my limbs. When he realized the cause of my outcry, he shook his head, laughed, and walked out in a way that at once said "why did I marry this woman" and "OMG she called her dog food Nutrish?" Yes Honey, she named her Dog food Nutrish. Let that roll around in your head for a sec there. In the same way that she has ruined Olive Oil ("E.V.O.O!"), she has now Rachel Ray-afied "nutrition." Sigh.
That being said, the fact that she is donating money from the dog food to animal charities is very commendable and a lovely gesture -- I can't deny that. But deep down, I kind of get the feeling that she's trying to wiggle out of her contract with the devil by being charitable, and wouldn't anyone?
If the commercial weren't enough, I am now being attacked by RR at the grocery store... I'd like submit, people's evidence #2 into public record:
Oh you're not hallucinating. That IS Rachel Ray brand Chicken and Beef broth. Why? Why does Rachel Ray think her broth is so amazing that she must share it with the world? What could possibly be so special about it that I would ever ever ever purchase such tom foolery? There had better be Unicorn extract in that mess, or else its staying on that bottom shelf, on sale because no one, not even Donald Trump would buy that stuff full price. By the way, speaking of "celebrity" broth on the bottom shelf, make sure you check out Wolfgang Puck's broth on shelf BELOW RR. What did Wolfgang ever do to deserve to be shelved below Rachel Ray? Ok, so he's weird, I admit that, but he's culinary icon! I have to sigh again. Sigh.
One Sunday afternoon, I was watching the royal TV when this came on:
I screamed from the horror, and my husband came to make sure that I still had my limbs. When he realized the cause of my outcry, he shook his head, laughed, and walked out in a way that at once said "why did I marry this woman" and "OMG she called her dog food Nutrish?" Yes Honey, she named her Dog food Nutrish. Let that roll around in your head for a sec there. In the same way that she has ruined Olive Oil ("E.V.O.O!"), she has now Rachel Ray-afied "nutrition." Sigh.
That being said, the fact that she is donating money from the dog food to animal charities is very commendable and a lovely gesture -- I can't deny that. But deep down, I kind of get the feeling that she's trying to wiggle out of her contract with the devil by being charitable, and wouldn't anyone?
If the commercial weren't enough, I am now being attacked by RR at the grocery store... I'd like submit, people's evidence #2 into public record:
Oh you're not hallucinating. That IS Rachel Ray brand Chicken and Beef broth. Why? Why does Rachel Ray think her broth is so amazing that she must share it with the world? What could possibly be so special about it that I would ever ever ever purchase such tom foolery? There had better be Unicorn extract in that mess, or else its staying on that bottom shelf, on sale because no one, not even Donald Trump would buy that stuff full price. By the way, speaking of "celebrity" broth on the bottom shelf, make sure you check out Wolfgang Puck's broth on shelf BELOW RR. What did Wolfgang ever do to deserve to be shelved below Rachel Ray? Ok, so he's weird, I admit that, but he's culinary icon! I have to sigh again. Sigh.
January 21, 2009
Tacos and Guac
Hi readers. Health and "issues" restored, it's time to cook!
I like to think that I make pretty kick-ass Guacamole. Everyone adds their own special thing to Guac, I think this combo work really well. Try it once with these ingredients (if you can find them all, if not I'll offer suggestions of course), and feel free fiddle with the amounts according to taste. If you don’t love it, then add whatever you like – there are no rules when it comes to Guacamole.
Guacamole
7 small ripe Haas Avocados (or 6 large)
1/2 finely chopped large White Onion
*I really suggest White Onion for this,
you need something strong and pungent
1 large Jalapeno, finely chopped
*See pics.
You need to remove the seeds and pith (the white stuff)
And use plastic gloves if you're worried about spreading the heat
2 Medium Tomatillos chopped
*See pics.
Tomatillos are like a firm lemony flavored tomato
They add great flavor and wonderful texture.
If you can't find them:
Chop two small very firm (they can be green) tomatoes
and add the juice of another half of a Lime
1 cup finely chopped Cilantro
1/2 cup chopped Grape or Cherry Tomatoes
*I like the added sweetness, you can use reg tomatoes too though
Juice of 3 Limes
1 Tsp of Kosher Salt
*I like using Kosher Salt
but if you're using regular or Sea Salt
start with a 1/2 Tsp and work your way up.
Kosher Salt is actually less salty than normal salts
Add everything together and mash up to your desired texture. I like my Guac pretty chunky, but feel free to whip it up if you like. If you like it spicier add more Jalapeno or even some Tabasco or hot sauce. Also, add more salt or Lime or Cilantro according to your taste. I like to let it sit in the fridge for about an hour to let all the flavors really meld together. One other note: DON'T make or serve or store Guac it in a metal bowl. The metal with interact with the avocados and lime juice and make the whole thing a truly horrible shade of brown, and change the taste too. Instead use plastic or ceramic.
Makes about 3 cups, or more depending on the size of the avocados.
Finished Guac
Tomatillo with paper-like skin
Tomatillo, peeled
Tomatillo, cut
Jalapeno, cut
Jalapeno, cleaned
Jalapeno, diced, wearing plastic gloves
Tacos
This really could not be easier. I buy pre-made soft tortillas (sorry I don't have time to grind my own meal and make them), quickly sauté some steak and onions, and that’s it. Of course you can use Chicken, Pork, Fish, Shrimp or anything else you’re little Taco-loving heart desires.
1/2 Yellow Onion, sliced
1 lb Skirt Steak, cut into strips
*or Sandwich Steaks, or London Broil or...
It can be any somewhat lean, thin cut of meat
1/2 Tsp of Garlic Salt
*probably closer to 3/4 but not a full Tsp
2 Tbs of Veg oil
6-8 Small Tortillas
*doesn't matter if they're flour or corn
Queso Fresca
*This is soft white cheese, sometimes called Queso Blanco.
It comes in blocks that look like Feta or crumbled.
It doesn’t matter what you get,
you can add a slice to each taco or crumbles to each taco.
If you can't find it, use another mild cheese like Jack.
"Toast" the tortillas over the burner (see pic), a couple of seconds each side until heated (they might scorch marks, that’s fine, they add great flavor). Put aside. Heat the oil until very hot. Add the meat and the onions and sprinkle with the Garlic Salt. Just let the mixture cook on High until the meat and the onions get color and the meat is cooked. Taste both the onion and meat and add more Garlic Salt if needed. Add some cheese to a tortilla, add some of the meat and onions, and fold (see pic). Enjoy!
finished Tacos
Tortilla on the burner
I like to think that I make pretty kick-ass Guacamole. Everyone adds their own special thing to Guac, I think this combo work really well. Try it once with these ingredients (if you can find them all, if not I'll offer suggestions of course), and feel free fiddle with the amounts according to taste. If you don’t love it, then add whatever you like – there are no rules when it comes to Guacamole.
Guacamole
7 small ripe Haas Avocados (or 6 large)
1/2 finely chopped large White Onion
*I really suggest White Onion for this,
you need something strong and pungent
1 large Jalapeno, finely chopped
*See pics.
You need to remove the seeds and pith (the white stuff)
And use plastic gloves if you're worried about spreading the heat
2 Medium Tomatillos chopped
*See pics.
Tomatillos are like a firm lemony flavored tomato
They add great flavor and wonderful texture.
If you can't find them:
Chop two small very firm (they can be green) tomatoes
and add the juice of another half of a Lime
1 cup finely chopped Cilantro
1/2 cup chopped Grape or Cherry Tomatoes
*I like the added sweetness, you can use reg tomatoes too though
Juice of 3 Limes
1 Tsp of Kosher Salt
*I like using Kosher Salt
but if you're using regular or Sea Salt
start with a 1/2 Tsp and work your way up.
Kosher Salt is actually less salty than normal salts
Add everything together and mash up to your desired texture. I like my Guac pretty chunky, but feel free to whip it up if you like. If you like it spicier add more Jalapeno or even some Tabasco or hot sauce. Also, add more salt or Lime or Cilantro according to your taste. I like to let it sit in the fridge for about an hour to let all the flavors really meld together. One other note: DON'T make or serve or store Guac it in a metal bowl. The metal with interact with the avocados and lime juice and make the whole thing a truly horrible shade of brown, and change the taste too. Instead use plastic or ceramic.
Makes about 3 cups, or more depending on the size of the avocados.
Finished Guac
Tomatillo with paper-like skin
Tomatillo, peeled
Tomatillo, cut
Jalapeno, cut
Jalapeno, cleaned
Jalapeno, diced, wearing plastic gloves
Tacos
This really could not be easier. I buy pre-made soft tortillas (sorry I don't have time to grind my own meal and make them), quickly sauté some steak and onions, and that’s it. Of course you can use Chicken, Pork, Fish, Shrimp or anything else you’re little Taco-loving heart desires.
1/2 Yellow Onion, sliced
1 lb Skirt Steak, cut into strips
*or Sandwich Steaks, or London Broil or...
It can be any somewhat lean, thin cut of meat
1/2 Tsp of Garlic Salt
*probably closer to 3/4 but not a full Tsp
2 Tbs of Veg oil
6-8 Small Tortillas
*doesn't matter if they're flour or corn
Queso Fresca
*This is soft white cheese, sometimes called Queso Blanco.
It comes in blocks that look like Feta or crumbled.
It doesn’t matter what you get,
you can add a slice to each taco or crumbles to each taco.
If you can't find it, use another mild cheese like Jack.
"Toast" the tortillas over the burner (see pic), a couple of seconds each side until heated (they might scorch marks, that’s fine, they add great flavor). Put aside. Heat the oil until very hot. Add the meat and the onions and sprinkle with the Garlic Salt. Just let the mixture cook on High until the meat and the onions get color and the meat is cooked. Taste both the onion and meat and add more Garlic Salt if needed. Add some cheese to a tortilla, add some of the meat and onions, and fold (see pic). Enjoy!
finished Tacos
Tortilla on the burner
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