Category: Cooking

Taco Mornings

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I love having a taco night and I love using the leftover ingredients in the morning just the same. I usually do a taco night once a month, it’s sort of a lot of prep work the way I do them. I usually marinate the carne asada that morning then get home and put together various bowls containing cilantro and onion, salsa, lettuce, cheese, limes, and sour cream more or less. Sometimes I buy relatively fresh tortillas from the hispanic market down the way, sometimes I’ll buy masa from them and make them myself. When I’m up for the work, taco nights are great but I’m becoming more and more obsessed with using the leftovers to make some sort of breakfast in the morning.

Tags Carne Asada, Cheese, Cilantro, Corn Tortillas, Eggs, Limes, Omelet, Onion, Sour Cream

Cooking

Holy Onion Rings

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These are hands down my favorite onion rings. They have the perfect smoky, seasoned buttermilk flavor and the onion breaks off perfectly when you bite into it. I started by marinating one yellow onion that I had cut into rings in buttermilk (enough to somewhat submerge the rings) and 2 teaspoons of my Emiril Schmemeril Seasoning.

Tags Onion, Onion Rings

Cooking

Emeril Schmemeril Seasoning

Post author By Angelgrrl
Post date April 24, 2014
No Comments on Emeril Schmemeril Seasoning

Sometimes I use a seasoning blend that’s a riff I did on Emeril’s “Essence” (Emeril’s Creole Seasoning). Here’s the recipe, I use it on chicken, onion rings, and all sorts of other dishes:

1 tablespoon smoked paprika
1 tablespoon salt
1 tablespoon garlic powder
½ tablespoon black pepper
½ tablespoon onion powder
½ tablespoon cayenne pepper
½ teaspoon dried leaf oregano
½ teaspoon dried thyme
¼ teaspoon cumin

Tags Creole, Emeril, Seasoning

Cooking

Perfectly Poached Egg

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To make a perfectly poached egg, you just need a few things. First, add 2-3 tablespoons of white vinegar to your water (I use a 4 quart pot filled ¾ of the way with water). Second, make sure you water is softly boiling. This is SO important, if your water is boiling too hard you will loose some of your egg white and potentially overcook your egg.

I like cracking my egg into a small shot glass before quickly dropping it right above the water. The shot glass seems to get the egg in a nice position. Also, you can scoop up your egg with a slotted spoon and blot the excess water with a paper towel. I usually take mine out as soon as the egg white is cooked and I lightly tap the center to make sure the egg yolk is bouncy and not firm indicating that it will be nice and runny.

Tags Eggs

Cooking

Suckie Poachie

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I’m almost ashamed to say it, but I bought these things to help make a perfectly poached egg. Well, they don’t make anything near a good poached egg. The egg comes out watery, strangely shaped, and some of the egg white stuck to the contraption. Tomorrow I’ll post the back-to-basics method for making a good poached egg. Happy Monday!

Tags Eggs, Poached Eggs

Cooking

Poutine

Post author By Angelgrrl
Post date March 28, 2014
1 Comment on Poutine

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It’s time for poutine! When my friend up north first told me about poutine, I thought, “Is that some sort of slang or cuss word I’ve never heard of before?” It turns out poutine is not some strange disease or dirty word, it’s a deliciously awesome dish. You just need to find cheese curds. I don’t know what it is about Southern California, but almost every non-foodie that I mention cheese curds to gives me a disgusted look. Then I explain cheese curds and tell them that if they like string cheese they will love cheese curds. I don’t tell them this but I’m sure they would even like goat cheese curds if you didn’t mention they were made from goat’s milk. Enough about that…. back to to Poutine! Essentially, poutine is fries, cheese curds, and gravy. I keep meaning to make variations of poutine and also add something like corned beef but it just hasn’t happened yet.

Tags Cheese Curds, Fries, Gravy, Poutine

Cooking

Simple Brown Gravy

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It is so easy to make your own gravy even when you do not have pan drippings to use for it. I wish I had a gravy picture right now but, alas, I could not find one. Here is a Rottweiler puppy sticking his tongue out instead.

Tags Brown Gravy, Gravy