This is a place to share things I am excited about and inspired by. Recipes for dishes I am currently cooking for my family, new foods or products i’ve tried, or a new place i’ve visited.
My son, my father-in-law and I have been going to fun burger joints as a way to catch up and spend some time together. I have an idea to do an onion burger tour this summer after I saw an excellent list on Gastro Obscura.
I came up with this logo illustration to commemorate the event and may go as far as making a couple t-shirts. If you have a place you’d like to suggest we try please send it.
Here is the list so far:
Tucker’s Onion Burgers
Robert's Grill
J&W Grill
Ron's Hamburgers and Chili
Sid's Diner
Nic's Grill
Hamburger Inn
INGREDIENTS
2 tablespoons fish sauce
2 tablespoons soy sauce or braggs liquid aminos
1 1/2 teaspoons sugar
1 tablespoon vegetable oil
3 garlic cloves, chopped
3 long hot peppers or red jalapeno peppers, seeded and sliced into 2-inch matchsticks (optional)
1 lb ground beef
1 cup frozen green beans
1 cup loosely packed torn fresh mint leaves
DIRECTIONS
Step 1
Combine fish sauce, soy sauce, and sugar in a small bowl; set aside.
Step 2
Heat a skillet or wok over medium high. Add oil and heat add garlic and half the chiles. Cook, stirring constantly, 15 seconds.
Step 3
Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes.
Step 4
Add green beans and cook until tender (they cook ver quickly)
Step 5
Add soy mixture and cook for 1 minute. Add mint and remaining chiles and stir to combine. Serve beef over rice with lime wedges.
INGREDIENTS
3-4 lbs of pork shoulder
2 tablespoons of whole cumin seed
1 whole orange sliced into wheels
1 onion cut into wedges
6 cloves of garlic smashed
2 tablespoons of a neutral oil
1 tablespoon dried oregano
1 tablespoon sea salt
2 bay leaves
DIRECTIONS
Step 1
Season the pork with sea salt and set aside.
Step 2
Add oil to your instant pot and turn on the sauté function. Pour in the cumin seeds and toast for about 2 minutes, stir frequently. Add pork and sear each side, add garlic, oranges, oregano, bay leaves and 1 cup of water. Cover the instant pot, turn the valve to the pressure setting and set the time for 40 minutes.
Step 3
When time is up release pressure. Open the pot and carefully remove the pork and place on a baking sheet. Reserve some of the liquid for storing and reheating the pork. Turn your oven to broil and broil until the pork is sizzling and nicely browned. Flip and repeat on the other side. Shred and serve with tortillas, cilantro, onion and salsa. Be sure to put a mixture of crispy and tender pieces in each tacos for the best experience.
I recently took a road trip with my family and got to stay at El Rey Court in Santa Fe. We loved it and and found the space to be very inspirational.
Every time a go a city away from home I look for a bottle of something new to try if I get the chance. I was recently in Durango, Colorado visiting some friends and came across a bottle of Pechuga mezcal. I love Pechuga Mezcals and jumped on the chance to try this (new to me) bottle of Mezcal Escorpión Silver Pechuga.
I have recently been on a Tequila and Mezcal kick which led me to try other agave spirits. I sought out this Sotol (Desert Door) on a recent trip to Ft. Worth. I was initially interested because my Design Heroes Brothers Design Co. worked on the packaging.