Friday, August 19, 2011

Vietnamese Mint Lime Chicken

I've never been very well prepared when it comes to cooking meat, unless it's an ingredient in a sauce or something, I don't know much about dishes where a piece of meat is the "star". I can either just throw it on a barbecue or I have to follow a recipe so this great Vietnamese chicken recipe became a fast favorite and essentially the only decent way I know how to cook chicken breast. The combination of citrus and spice works really well with the cold noodles and mint, it's a refreshing and interesting dish that really doesn't take much expertise or time.

Recipe after the jump.

Monday, July 25, 2011


Freshly made churro from a street vendor in Ajijic, Mexico

Saturday, July 23, 2011

Tour de Tacos

Recently came back from a trip to Jalisco, Mexico. We ate a lot of good (and unfortunately also not so good) food during our month-long stay. As you might expect: some of the best (and cheapest) meals we had came from taquerias. Since the focus is on tacos and they don't make much else (if anything), they have to be delicious or no one will eat there. We only tried a handful of taquerias in Ajijic but they were all satisfying enough to warrant return visits.

(A little advice based on our experiences: if a restaurant has an English name and caters to NOT eat there, the food will generally be overpriced and disappointing. This is probably obvious to most people but eat where the locals eat!)

 Tacos Vampiros (griddled tortilla and melted cheese)
The pickled onions are so so good and spicy!

Toppings and Salsa

 Tongue and Tripe

 Our favorite: Al Pastor!

Sunday, March 27, 2011

Brussel Sprouts with Bacon

Until recently I'd only ever tried steamed brussel sprouts but I looked at some recipes and decided to try frying them in some oil with garlic and it worked out great! We've made them a few times since and this time added some bacon and served it on a bed of brown rice which was delicious.

Recipe after the jump.

Thursday, December 23, 2010

French Toast

Visiting family means eating well. I'm at my parents' place for the holidays and a couple of days ago my brother Daniel came over and made us all french toast for breakfast. Preparing meals for six people is always a lot of work; recipes have to be multiplied and cooking time escalates. When he was finished we were presented with a stacked french toast tower, perhaps we could have played Jenga with our breakfast before digging in! Ideally, it should be eaten as it's made (while it's fresh and hot) but we wanted to enjoy it together so we waited until it was all ready. Luckily, it was still warm and tasted incredible served simply with maple syrup. It didn't take long for the entire tower to disappear!

Recipe after the jump.