Quick Cashew Slaw

This weekend, the weather was so pleasant that Christian and I spent the day cleaning up the backyard and planting a plethora of herbs, flowers and other greenery.  By the end of it, we wanted to enjoy our sprucing, but couldn't handle grilling a feast.  So, we kept it simple with good old wieners, green beans and coleslaw.  Stupidly, we forgot to buy coleslaw dressing.  So, we pivoted and got creative in the kitchen with on-hand ingredients.  And what do you know - the coleslaw turned out better than most of the ones I buy in the store anyway.  Below is our concoction for Quick Cashew Slaw.  It's bright and tangy, with a hint of sweet heat and a satisfying crunch.

Quick Cashew Slaw

1 Bag of Shredded Veggies (cabbage, carrots, etc.)
1 Green Onion, thinly sliced
2 T. Cilantro, chopped
Handful of Salted Cashews

1/3 C. Mayonnaise
Juice of 1 Lime
2 T. Brown Sugar
2 T. Asian Sauce such as Szechwan (or, pinch of red pepper flakes)
Extra cilantro and cashews, to garnish

Toss the shredded veggies, onion, cilantro and cashews.  Set aside

In a small bowl, stir together the mayonnaise, lime juice, brown sugar and heat.  Taste and season accordingly.  If you like more heat, add more spice.

Spoon half of the sauce over the veggies.  It's better to toss as you go so you don't end up with a slaw that's too wet.  Use as much sauce as you want.

To garnish, sprinkle with extra cilantro and cashews.

Kung Pao Bánh Mì

Not too long ago, a thought occurred to me while I was eating cold, leftover Kung Pao Chicken for breakfast.  Yes, breakfast.  (You know you've done it too).  The flavors were still great but it wasn't substantial enough for a meal since the rice had dried out.  So, I spooned it onto a baguette, topped it with some mayo, cilantro and cucumber et voila!  A homemade version of Vietnamese Bánh Mì without all the daunting hassle of the original.  This Kung Pao Bánh Mì has all the flavor of the classic Chinese take out dish, but it's served anew on a crunchy light fresh delectable vessel. 

*Bánh Mì means baguette and was introduced to the Vietnamese culture by the French during its Colonial Period.  

Kung Pao Bánh Mì 

1 Mini baguette, sliced laterally

3/4 C. Leftover Kung Pao Chicken

Mayonnaise

Cilantro, chopped

Cucumber ribbons

Salt & Pepper

Preheat the oven to 350.  

Spread a thin layer of mayonnaise on both sides of your baguette. Spoon the Kung Pao Chicken onto the bread.  Pop the open-faced sandwich onto a baking sheet and into the oven.  Allow it to just warm through, about 8 minutes.  Remove from the oven and top with cold cucumber ribbons and fresh cilantro.  Sprinkle with salt and pepper to finish.  Place the top of the baguette on the laden bottom slice and enjoy!  

Fish Tacos

Fish Tacos.  They can be really good or they can be RULL bad.  These ones are the former.  Crunchy, zesty, flavorful, fresh and delicious.  They always take me back to the first fish tacos I had, in Oceanside, CA at a restaurant that jutted out into the sea.  They were fabulous.  This is my easy homemade version that you could effortlessly make on a weeknight.  Feel free to switch up the garnish and make them your own!

Fish Tacos
 

Fish Sticks or fillets of white fish, such as tilapia or cod (1-2 per taco)

Tortillas

Cilantro Sour Cream (for the recipe, click here)

Tomato, avocado, cilantro & lime, chopped for garnish

Preheat the oven and bake the fish sticks according to the package's instructions.

Meanwhile, light the flame or electric burner on your stove and using tongs, toss the tortillas over the heat, allowing them to char slightly. 

Once the fish is cooked, place a fillet in each tortilla.  Top with tomatoes, avocado, sour cream and cilantro.  Spramp with fresh lime and enjoy.

Seis de Mayo!

Yesterday was my first Cinco de Mayo outside of Arizona in roughly ten years!  So, you can imagine how homesick I was for good, old-fashioned Mexican food.  There are not too many places here in the middle west that serve the famous greasy, spicy fare that I'm used to.  So, instead of settling for an imperfectly satisfactory restaurant experience, Sean, our roommate Morgan and I made our own Cinco de Mayo fiesta at home.  From the bar night favorite Carne Asada Fries to a modern twist on queso to traditional Mexican corn on the cob, I have to say, our night was muy bueno.  

Carne Asada Fries

Carne Asada Fries were our go-to meal after a night of heavy drinking in PHX.  The perfect combination of crunchy fried potatoes, fresh veggies, guacamole and juicy, greasy steak topped off our nights in magnificent fashion.  Amazingly satisfying, these Carne Asada Fries are our homemade version of Phoenix's late night taqueria staple.    

Carne Asada Fries

1 lb. Skirt or flank steak

Carne Asada seasoning (garlic, onion powder, salt & pepper)

Olive oil

Frozen French fries

Shredded cheese of your choice

Tomato, diced

Onion, diced

Your favorite salsa

Avocado or guacamole

Sour Cream

Cilantro

Place the steak in a ziplock baggie.  Add a healthy tablespoon of carne asada seasoning and a drizzle of olive oil.  Smoosh (technical term) everything together so that the steak is completely covered by the seasoning.  Set in the refrigerator for at least 30 minutes to marinate.  

Preheat your oven to 425-450, depending on the instructions on the frozen french fries package.  Place them on a baking sheet and cook according to the instructions.  Near the end of the cooking time, sprinkle the fries with cheese and allow it to melt all over the fries.  

Heat a large skillet over medium heat and add the steak.  Cook for 4 minutes on each side.  Remove the meat and let it rest for a full five minutes.  This will ensure you have a tender, juicy steak.  

When the fries have fully cooked and the cheese has melted on top, pull them out of the oven.  Place a pile on your plate and load them up with all of the toppings.  

Crispy Queso

There's a trendy little restaurant inside the Clarendon hotel, around the corner from my old apartment in Phoenix called Gallo Blanco.  Unassuming by day, but colorful and vibrant by night, this gem serves unique and inspired latin fare alongside authentic flamenco dancing and invigorating drumming interludes.  One of their best appetizers is a Chicharron de Queso, a crispy and chewy fried cheese.  Interesting, bizarre and a little bit fascinating, this crispy queso is a must-try.  Oh, and it's as easy as uno, dos, tres.

Crispy Queso

Grated Parmesan Cheese (this time I used a combo of Parmesan, Asiago & Romano)

Heat a non-stick skillet over medium high heat.  Sprinkle a single layer of cheese right onto the hot skillet.  Allow the cheese to melt.  Once the bottom turns golden brown, carefully flip it and cook the other side until golden brown, about a minute or two.  Drape the melted cheese over rolling pin or utensil of your choice.  Allow it to cool slightly and firm up and serve alongside chipotle aioli.  

Chipotle Aioli

1/2 C. Mayonnaise

Juice of 1/2 a lemon

1 chipotle pepper in adobo sauce, finely diced'

Salt & Pepper

Combine all ingredients and season to taste.  

Elote

Now here's a dish that will make you say, "whaaaa?"  If you haven't already tried Elote, you must do so.  Immediately.  Basically, it's corn on the cob, drenched in a tangy sauce, sprinkled with Mexican cheese and paprika.  Sweet, dynamic and delectable, I guarantee this Mexican treat is going to be your new favorite side dish.  

Elote

Corn cobs, with husk on

Butter

Smoked Paprika Aioli, recipe follows

Queso fresco

Cilantro, for garnish

Peel the husk back on each corn cobb, but do not remove it.  It works as a great handle for corn on the cobb.  Bring a large pot of water to a hard boil.  Carefully place each corn cobb into the boiling water, leaving the husk handle out of the water.  Boil the corn cobs for about 10 minutes. Remove them and pat dry.  

Heat a large skillet over medium heat.  Add a couple tablespoons of butter and add the corn cobs.  Cook them for about 2 minutes, rotating as necessary to form a char on all sides.  Remove from the heat.  

To serve, drizzle each corn cob with smoked paprika aioli and sprinkle them with queso fresco and fresh cilantro.  

Smoked Paprika Aioli

1/2 C. Mayonnaise

Juice of 1/2 a lemon

1/2 t. Smoked Paprika

Salt & Pepper

Roasted Corn & Bacon Quesadillas

Lately, I’ve been craving Mexican food, like RULL bad.  When I lived in Phoenix, it was easily accessible.  All you had to do was stick your nose in the air and take a deep breath and you’d know where to find the nearest tacos, tortas, chimichangas and menudo.  Of course I had my favorite restaurants and dishes, but they really were available anywhere and everywhere. 

Now, living in the Middle West, they are much harder to come by.  I sure miss the old days when, after a drunken night on the town, I could revel in some Carne Asada French Fries on the walk home.   I have yet to find this greasy, magnificent treat in CBUS. 

Living away from the ubiquitous taquerias of Phoenix, I now make my Mexican food at home.  Good thing Sean and our roommate Morgan love spicy meat, rice and beans wrapped in tortillas as much as I do. 

So, to jump back into Mexican food, I’m making easy Quesadillas.  When I was in college, people called these “cheese crisps” and it always turned me off.  The “crisp” part never made it to the plate.  Melted cheese in flaccid tortillas.  Ehh.  No thanks.  Then, I tasted some gourmet quesadillas.  I’ll never go back to cheese crisps.  To make a successful quesadilla, all you need are a few layers of flavor and you’re set to go!  Keep it interesting and your guests will keep coming back for more.  Here’s how I make mine:

Cooked bacon, in pieces

Corn (off of the cobb)

Onion, petalled*

Red Pepper, in small slices
Colby Jack cheese, shredded

Flour tortillas
[Add grilled chicken to make this a meal]

Cilantro and Green Onion Sour Cream (recipe follows)

More cilantro

Avocado or guacamole

*Petalled = sliced.  To me, they look more like petals than slices.

Preheat the oven to broil.  Spread your corn out on a cookie sheet (fresh is best, frozen is fine).  Season with salt and pepper and drizzle with a tablespoon of olive oil.  Toss until it is evenly coated.  Cook in the oven until the corn starts to brown and crisp up, about 5 minutes.  Do not let the corn burn or else it will be too hard to chew. 

 Heat a medium skillet with 2 T. olive oil over medium heat.  Add the onions and red pepper and sauté until they are caramel-colored and sweet.  Remove from the heat and set aside. 

Lower the heat of the oven to 375.  On a separate cookie sheet, lay out your tortillas.  To each, add some bacon, roasted corn, onions and peppers and cheese.  Place another tortilla on top and press down lightly to secure it.  Once the cheese melts, the quesadilla will stay together.  Place the cookie sheet in the oven for 15 minutes or so until the tortillas are crisp and golden brown.  Remove and slice into wedges.  Garnish with Cilantro Green Onion Sour Cream, fresh avocado or guacamole and cilantro.  

Cilantro and Green Onion Sour Cream

3 T. cilantro, finely chopped

3 green onions, finely diced

1 Pint sour cream

Salt & Pepper

In a bowl, combine the cilantro, green onions and sour cream.  Season with salt and pepper and stir until thoroughly combined.  Place in the refrigerator for at least 2 hours for the flavors to marry.  

Bonus:  Roasted Corn Guacamole

1 Avocado, cubed

1 Tomato, diced

1/4 Red onion, diced

1/2 C. roasted corn

1 T. Cilantro, finely chopped

Squeeze of lemon juice
Salt & Pepper, to taste

In a large bowl, toss all ingredients.  Serve with tortilla chips or quesadillas.