Gyoza - 5 second rule. I love my children. I really, really do, but every time we order gyoza when we go out and they eat five apiece and I get maybe one, I wonder who died and made them King Lord of Gyoza Dispensation. Everyone who tells you, oh, kids are so sweeeeet, and they make your life so whooooole, they canoodle you, they admire you, yada yada yada forgets to tell you the most important and yet under-acknowledged fact of parenthood: you pretty much have to sacrifice the last cookie, the cake with the tallest crown of frosting, and the best bite of anything even remotely tasty to your kids all the goddamn time until you've turned 90 and croaked in your rocker. And if no one admits that very fact to you, they're lying. Case closed. I love pouffy, chewy, gingery, porky, scalliony gyoza, and I finally realized, after many years of maternal suffering, that the only way I'd ever get to eat as many as I truly wanted would be to make a ridiculously obscene quantity at home.
Salsa roja (roasted red salsa) « One Particular Kitchen. I eat a lot of salsa.
A LOT. I am rather notorious for this, in fact. My friend’s boyfriend once innocently asked if I had anything he could snack on — maybe some chips and salsa? My friend nearly fell on the floor laughing at the thought of me not having chips and salsa in the house. There is no risk of that. So when my awesome world-traveling chef cousin came to town for a few days, she offered to teach me how to make roasted red salsa and tamales (more on that later). And people, this salsa. Note that this makes a lot — a big mixing bowl full. 16 full size tomatoes, or nearly a produce bag full of roma tomatoes (we used roma)2-3 yellow onions20-25 Serrano peppers (remove caps) Note: this many peppers makes it hot. Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches)Stir it all together and eat with abandon.
Hot Spinach and Artichoke Dip. Mozzarella Sticks. When I told my friends I was planning on making homemade mozzarella sticks for a guy’s weekend out of town the idea was met with a profound lack of enthusiasm.
Everybody knows that I like to experiment in the kitchen, but somehow the idea of making a bar food staple like mozzarella sticks from scratch seemed like a complete waste of time to the group. After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn’t one-up T.G.I. Friday’s in my own kitchen. It might have been the alcohol, but the first batch was gone within a matter of seconds. Simultaneously crispy and gooey, these mozzarella sticks seem to defy the laws of physics and flavor. With the question about whether or not it’s a waste of time to make mozzarella sticks at home answered, the question of the perfect dip remained. Serves 4. Grilled Guacamole Recipe - StumbleUpon.
Grilled Guacmole?
Ummmm. Heck yes!! I made this recently for Tasty Kitchen and it was gooooood. You need to make it. Immediately. And… wanna hear something really exciting. Okay….here’s the step by step for Grilled Guacamole: You need to prepare either your indoor or outdoor grill. Once the avocados have some grill marks, throw a few slices of red onion on the grill to char. Next up, let’s grill some tomato quarters! Once we’ve got everything grilled and set aside, place the avocado into a bowl and give it a quick mash. Next, grate some garlic over the avocado. Be sure to get all that fabulous garlic from the bottom side of your grater. Next, juice a lime or two over the avocado. Add the chopped red onion. And then the tomatoes! Throw in some chopped cilantro. Season the guac with some salt and a few turns of freshly cracked black pepper.
And serve it up with some of your favorite chips!! Check out Tasty Kitchen for the full recipe of Grilled Guacamole!