I adore Asian food, but I always have trouble cooking it at home. Either my husband, always the critic, claims it’s too salty or I find it to be too bland. As in “blah.” As in “blah, why am I bothering to eat this?”
But last night, I got it right.
I recently created a Facebook page for this blog. One of my best friends, who sadly lives in Chicago right now, shared this photo of Crouton with the following caption.
I just also wanted to add my own personal memory of Crouton, as she decided eating my Ipod cord was a good meal when I visited her last.
Yup. Don’t know what to say about that.
A couple days ago, Crouton threw a fit about her food (isn’t that all she throws fits about?) While her bowl was in the dishwasher, I put her dry food in one of the regular (read: pretty) bowls that us humans use. Well, I guess she doesn’t handle change well because I come home from walking the dog and the bowl is in pieces on the floor with kitty kibble scattered everywhere. And my husband is on the couch, just hanging out, not much to say other than “Now that we’re putting tile down in the kitchen, things will break a lot more easily.”
Well, it’s his cat. So it’s his mess to clean up. But then I get home from work the next day, and there’s still kitty kibble all over the floor. And beyond that, Crouton is weaving in and out of my legs, begging for more food. So, once again, I question David, who then explains that he’s punishing her for pushing her food bowl off her perch and wasting good food. That she needs to clean up her kitty kibble mess before she gets any more food.
And then he asks me to fill up her (now-clean) bowl with food while he goes to buy me a bottle of wine.
Anyway, tuna-avocado tacos, anyone? I served these bad boys with a side of zucchini sauteed in a random green sauce made from cilantro I picked out from the Mexican aisle (is that the right term? I can’t even remember what they call it there). When my husband finished his allotted two tacos and zucchini, he returned to the kitchen with a question that makes me want to die: “That was a great appetizer. What’s for dinner?”
This, my friends, is what happens when you marry someone who is 6’6″.
Prior to this dinner, I had never tried shiitake mushrooms. This was mostly because they can be slightly hard to find or more expensive than portobellos. However, this weekend, I did run across a package that was only 40 cents more expensive than portobellos, so I jumped at the chance to try them. After making this dish, I realized that portobellos could easily be substituted for a similarly delicious and decadent dinner.
You want indulgence? I’ll give you indulgence. How about this:
I’m afraid of making jam.
There, I said it. I once tried to make peach jam for a newspaper column I was writing a couple years ago, and it failed miserably. I’ve never tried since. However, this recipe isn’t technically jam, it’s preserves. That makes it a lot easier and much more fail-proof. It takes about 25 minutes of simmering, a little bit of mashing the cherries, and then – Bam! – you have a delicious spread for your morning toast. It’s sweet, as you would expect cherry preserves to be, but the balsamic vinegar and hint of salt takes it to another level.
Buffalo-flavored anything has been a hit for a long time, but I think its popularity is really off the charts now. Of course, there’s the delicious Buffalo Chicken Dip, but now everywhere I turn, I see something new that’s been flavored with Buffalo sauce. And, hey, if you can’t beat ‘em, join ‘em.
I served these at our Super Bowl party, and people went crazy over them. The photo is horrible, but the recipe is good, so try it anyway.
Buffalo Chicken Meatballs
Makes about 30 medium-sized meatballs
2 pounds ground chicken
1 white onion, minced
1 tablespoon garlic, minced
2 tablespoons parsley, minced
Salt and pepper
2 tablespoons butter
1 bottle Buffalo wing sauce
Preheat the oven to 375 degrees.
Mince the garlic and onion as finely as you can (or grate it), and then combine it in a large bowl with the chicken. Add the parsley. Making sure your hands are washed well, mix the chicken together thoroughly. Line a baking sheet with parchment paper. Roll the meat mixture into small meatballs and place them on the baking sheet, 12 at a time. Bake for 10-12 minutes, until the meatballs are cooked through.
Because I needed to keep the meatballs warm for the party, I added combined the butter, wing sauce, and meatballs in a Crockpot and left it plugged in on warm. If you’re serving immediately, combine the butter and wing sauce in a saucepan and cook until the butter is incorporated. Toss the meatballs in the sauce and serve.
Warning: Ugly photo ahead.
Congratulations to all Giants fans out there for another win over the Patriots. I enjoyed the Super Bowl and its corresponding commercials, but all night, I had something much more important on my mind — food.
Have you ever packed yourself a lunch, and then counted down the hours until you were able to eat it because you were so excited about it? That’s how I feel today.
I picked up a head of iceberg lettuce and a couple green onions, and created this yummy shrimp salad. And now I’m counting down the hours until lunch when I get to eat it — although I did sneak a couple bites this morning!
1 pound salad shrimp
1 cup mayonnaise
2 tablespoons cilantro, chopped
2 green onions, minced
1 hard-boiled egg, chopped
2 teaspoons Old Bay seasoning
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Iceberg lettuce leaves, to wrap (optional)
Combine all ingredients except the lettuce in a bowl and mix thoroughly. Though it will taste good now, it will taste even better if you cover it and put it in the fridge overnight. Serve the next day on lettuce leaves, baguettes, or just eat with a fork.