You know when you’ve been wanting to cook something for a while and then when you finally do it turns out great because you’ve been thinking so much about it? That’s what happened to me with this recipe. I’d had my mind on it for about a week, and then when I saw a few photogenic oranges lying around in the kitchen I decided it had to be done. So I went and got all of the ingredients missing only to come home and find that someone had turned the oranges into juice. And so it stayed on my mind for even longer until I came across some good-looking oranges again. And I’m glad it did! Because the combination of sweet orange juice, with the tartness of the tamarind pulp, and the bitterness of the orange peels could not have turned out better. Seriously, this might be my new favorite glaze-y sauce. And I’m sure it goes great with chicken too, in case you don’t eat beef. And to top it off, if you serve it over a bowl of white rice, you can eat it with chopsticks, because there’s nothing to reassure you of the deliciousness of something as holding the bowl in one hand and then picking every single last grain of rice with your chopsticks, right? Read more for the recipe. Continue reading
I’m back from the holidays! I know I left without any warning, but I figured everyone would be eating so much anyway that the internet could do without one more food blogger for a month. I’ve been cooking like crazy though, and since I didn’t actually have a proper holiday, I had quite a bit of time on my hands to think up new things to simmer, bake, reduce, fry and chop. I’ll start today with a not-very-holidayesque recipe, but still quite delicious and apt for all those who are sick of having leftovers, as is my case. This mainly because in my house we have a yet to be diagnosed kitchen disorder which prevents us from cooking anything in small, appropriate amounts, leaving us with enough to go around for a week. And so our Christmas turkeys (in Mexican tradition we have turkey for Christmas dinner) become staple diet until sometime in January. Not that I’m complaining, it’s only once a year, and hey, I got to make my own turkey this year (and it was scary. I never thought weight mattered, but when you’re facing a naked empty 23 pound animal all sorts of things can go wrong) which turned out delicious, if I do say so myself.
Enough Christmas rambling, I intended to write a post sans the holiday references, but failed. So I’ll get on to today’s recipe: Fried rice with rib-eye and quail eggs over bok choy leaves. No need for further description, it is every bit as delicious as it sounds. Read more for the recipe. (And make it even though it takes quite a bit of chopping! its worth it!)
This weekend I ate waaay too much. It all started with Friday night dinner, to which none of my friends confirmed in time except for a couple, leaving me with that old question, “How much am I supposed to cook??” I had in mind an oven-roasted chicken with mushrooms and potatoes, but if I made that and only two showed up then who was supposed to eat all the rest? And so baby burgers came to the rescue! If I made too much (which indeed I did) I could just store the meat for the day after. Which brings me back to why I ate so much this weekend. Yeah, of course I had leftover burgers for lunch on Saturday! I know, two days in a row? But they’re just so cute and delicious that you would have done the same.
See? They’re too cute. Anyway, they’re actually rather easy to make, you just have to be organized with your timing. I served mine with small salad bowls and oven-baked french fries. (which I’m sure don’t qualify as french fries ’cause they’re not fried?). The result was platters with the small burgers, small salads, and also small servings of the fries, letting everyone have as much as they wanted. Don’t let the tiny cuteness fool you though, as is often the case with small food, you’ll son be more full than you expected! Read more for the recipe!