Audrey and Jon | Travel. Food. Life. Love.

Party Pasta Salad

Posted Sun, 04/29/2012 - 21:07 by Audrey

I was inspired by a few online recipes, but pretty much made this up as I went along. It turned out delicious and was a big hit!

1 lb pasta (orecchiette or some other smallish one preferred)
1 medium-sized jar of sun-dried tomatoes packed in oil, drained, chopped and olive oil reserved
1/2 small red onion, finely diced
1 small tomato, finely diced
~1/2 lb feta, crumbled.

Your rating: None Average: 4 (2 votes)

Curry Chicken Salad

Posted Sat, 04/28/2012 - 11:09 by Audrey

A recipe of my own creation, but inspired by this one.

I don't have measurements, but sort of just made this using the following ingredients until it tasted right and balanced.

Cooked chicken, chopped or torn into smallish pieces (I always start with a rotisserie chicken from Eastern Market, but any chicken will do)
Apple, diced into small pieces
Red onion, diced into small pieces
Raisins (I'm partial to golden raisins, but it doesn't matter; dried cranberries could be used here too)
Cilantro, finely chopped

Your rating: None Average: 4 (2 votes)

Chicken in a Tomatillo, Chipotle, and Brown Sugar Sauce

Posted Mon, 04/23/2012 - 18:53 by Audrey

We recently got a digital antenna for our TV, which has opened up a mostly crappy selection of ".1" stations to us. But... there is an entire PBS station seemingly dedicated to cooking shows. My new favorite: Pati's Mexican Table. This is the first recipe of hers that we tried, and it was easy and delicious! I was especially excited to make this dish because we actually have a large log of piloncillo (like brown sugar) that we've been eating down for the last 2 years. Any opportunity to use that stuff is a win in my book.

Your rating: None Average: 2.5 (2 votes)

Mexican Martini

Posted Sun, 04/22/2012 - 16:54 by Jon

Back in Austin, Trudy's has an epic drink called the Mexican Martini. Epic enough such that there's a relatively strict 2/person limit. Luckily, there are multiple Trudy's in town...

The recipe is somewhat contentious. Many have tons of orange juice and even sprite in the recipe, but I remember hearing from a trusted source that there was definitely a bit of rum in the mix. You're aiming for a strong and slightly briney margarita, shaken and served up.

Juice of 2 limes
3 oz tequila (or split with mezcal)
1 oz cointreau
1 oz rum
1 oz orange juice
dash of olive brine

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Your rating: None Average: 3 (1 vote)

Tamales de Elote

Posted Sun, 04/22/2012 - 15:32 by Audrey

This recipe is a mash-up of several recipes.

2 cups corn kernels (cut from 2 large ears of corn)
4 oz (1 stick) butter, cut into 1/2" pieces and softened slightly
1 tsp baking powder
2 tbsp sugar
1 3/4 cup masa harina
1 tsp salt
1 1/4 cup milk, warmed

Your rating: None Average: 3 (1 vote)

Spring Sidecar

Posted Sat, 04/07/2012 - 13:58 by Jon

This combines the floral tartness of a sidecar with the sweetness of cherries.

2 parts Rye
1 part Cointreau
a few dashes orange bitters
a few dashes cherry bitters
a teaspoon of cherry syrup

Shake with ice, serve up in a cocktail glass garnished with a maraschino cherry and an orange slice.

Drop one drop of peychaud's bitters on top for a "cherry blossom" effect

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Your rating: None Average: 3 (1 vote)

Kitchen Hacking Link Roundup

Posted Sat, 04/07/2012 - 08:27 by Jon

Add in some modernist techniques: http://www.nytimes.com/2012/01/18/dining/modernist-cuisine-adapt...

A Yelp for Sustainable Foods: http://www.fastcoexist.com/1679292/farmplate-a-yelp-for-local-fo...

Egg+Avocado = Breakfast! http://lifehacker.com/5881942/bake-an-egg-in-an-avocado-for-a-fa...

Probably a bad idea: http://www.cookingissues.com/2011/08/12/voiding-your-warranty-ha... (Voiding Your Warranty: Hacking Electric Pressure Cookers)

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Argentine Chimichurri

Posted Sun, 03/18/2012 - 10:35 by Audrey

Oh, how I learned to love a steak while honeymooning in Argentina.
Chimichurri, you are the secret.
So delicious.
And delightful.
You have brought me to the land of grilled meats.
And my grill-master husband thanks you.
Forever, and beyond.

Head of garlic (~ 10 cloves)
1/2 medium or whole small onion, chopped
1/3 cup roughly chopped red bell pepper
1/2 bunch parsley, leaves and tender stems only, roughly chopped
1 tsp dried oregano
1 tsp dried thyme
1 large bay leaf, crumbled
1/2 tsp sweet paprika
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp ground pepper

Your rating: None Average: 4 (2 votes)

Bangkok: Infinite in all directions

Posted Sun, 03/18/2012 - 10:21 by Jon

Cross-posted at Jon's blog:

Bangkok is truly infinite in all directions.

We had just turned a corner from the nuts-and-bolts district into a more open-air-marketish area. According to our maps, this was indeed the "Thieves Market" - formerly where people would fence stolen goods, now more of a market of randomness in the heart of Bangkok's Chinatown.