I think playing with the concept of the tostada can lead to really cool dishes that are as healthy as they are beautiful. This salada is on a backed wheat tortilla, a little backed cheese, black beans, heirloom tomatoes, salad and cilantro. I capped with lemon juice and avocado. I threw in some chicken that i sautee'd with a sprinkle of paprika and chili powder. So that's all lovely and delicious. This also a word of caution. Never cool with jalapenos or any other spicy chili without gloves. I got some of the oil on my hands and they felt like they were on fire for a day. The entire night and morning I wanted to run them under ice water. Well You live and learn and then you buy some gloves. Things I wish I had in this dish, a roasted red pepper vinaigrette or some sort of dressing based on a pepper.
Labels: food, Mexican
Take that
EVOO, and braise the shanks until brown on all sides, lightly season them while cooking with some salt/pepper. In a large pot, sauté (with
EVOO)the onions, add mushrooms and garlic. Lightly salt the mushrooms so they give up their juicy goodness. when things start to get stuck to the pan, de-glaze with 1 cup of red wine. Drink the other. now add the beef stock and tomatoes. If you light super chunky, don't mash them up, otherwise run them through a potato rice or similar food mill. Drop in your shanks and make sure they are covered. Add some sage, herbs and basil and let cook for a while...at least 1.5-2.5 hours. This will let the sauce reduce and the meat to loose it's toughness as the muscles break down in the heat and acid. Before that it done, heat up a few quarts of water, bring to boil, salt to hell and make your favorite pasta. Rigatoni's are good as they have lots of little ridges to grab ragu. Plate as a shank, or strip the meat from the bone and reconstitute it back into the ragu. Serve with some cheese and maybe a little fresh basil on top.
The Goods....
2 Lamb Shanks
1c Oyster Mushroom
1c Cremini Mushroom
Medium Onion
2c Red Wine (Santa Ynez Valley Regional)
Sprig of Basil
Sprig of Sage
Few cloves of garlic
Large can of Peeled Tomatoes
Can of Beef Stock(Low Sodium!)
Your favorite Italian herbs dried
Your favorite pasta for ragu
Parmigiano ReggianoLabels: cooking, food, italian, lamb
The year was 2005. I was working at FFIC, and I was addicted. Addicted to a potato treat.
Tater Tots.
Yes...the fried, greasy, salty delicacy that I loath.
My resolution for the year of 2006 was simple. Not to eat a single tater tot. This was obviously a symbolic gesture, as I still ate my share of french (freedom!) fries, and has browns once in a while.... The entire point of this was to use will power to say no to something I enjoyed.
This year, I am stepping it up. My no no's this year?
High Fructose Corn SyrupIt's the sugar base for many, many drinks. It's a speciall processed form of sugar that is easily mixed into many products. And it's not super bad for you, but there are better ways to get sugars into your body. Just a little fact, if you drink just 5 sodas/snapples a week, that's 2 cups of sugar right there. And thats if you drink regular sized ones from burger king etc.
I've been sober of tater tots for 1 year 1 month now. And sober from soda/gateraid/snapple etc for a month.
Alternatives?
Juicy Juice
Juice Squeeze
Fresh Juice
Labels: food, new years, tater tot
I think playing with the concept of the tostada can lead to really cool dishes that are as healthy as they are beautiful. This salada is on a backed wheat tortilla, a little backed cheese, black beans, heirloom tomatoes, salad and cilantro. I capped with lemon juice and avocado. I threw in some chicken that i sautee'd with a sprinkle of paprika and chili powder. So that's all lovely and delicious. This also a word of caution. Never cool with jalapenos or any other spicy chili without gloves. I got some of the oil on my hands and they felt like they were on fire for a day. The entire night and morning I wanted to run them under ice water. Well You live and learn and then you buy some gloves. Things I wish I had in this dish, a roasted red pepper vinaigrette or some sort of dressing based on a pepper.
