I love a good breakfast burrito, but I’m all about the breakfast taco! I don’t know when I started substituting bread with tortillas for breakfast, but the combo works so well. Today, I’m sharing two different breakfast taco combos: a scrambled egg, chorizo taco topped with roasted tomatillo salsa and queso fresco and a steak and eggs taco topped with a cilantro chimichurri and quick pickled red onions. These are a couple of my favorite combinations but you could go any direction you’d like with your breakfast taco. The only thing I insist on is toasting your tortillas over a flame before serving the tacos (a must if you are using store bought tortillas!).
Valentine’s Day is a bit different with a toddler in the house. Any/all romantic candlelit dinners have been replaced by wrestling matches on the living room floor – the three of us feasting from Fiona’s lunchbox, while Grizzly circles for scraps. I suppose there is one thing that hasn’t changed . . . Audrey and I will enjoy a cocktail or two. In fact, it will surely feel more deserved than years past. Have I mentioned that I think my daughter is part howler monkey?? Anyway, this year’s cocktail was inspired by our honeymoon in Kauai. We’d picked up a few bottles of passion fruit syrup from Aunty Liliko’i. We basically put it on/in everything, from salad dressings to cocktails. Well, that was over five years ago and I’ve long since run out of the stuff. So when I realized that Jennifer Colliau released her own passion fruit syrup, I grabbed a whole case of the stuff! Still, after coming up with this recipe I might be going back for more sooner rather than later. The sweet and tangy tropical flavors are complemented perfectly by the Gran Classico Bitter. Truly one special little cocktail for one special little lady. I hope you give it a try!
I have a love/hate relationship with Valentine’s Day and all instances of commercialized love for that matter (which is ironic considering I’m in the midst of planning my own wedding!). Part of me thinks the pressure of having to do a fancy dinner, chocolates, flowers and champagne is such a scam (okay, maybe not the champagne part) and the other part of me really appreciates the idea of celebrating love and spending quality time with your loved one. And then a small part of me just loves cute heart-shaped things, like these conversation cookies! These are not only deliciously buttery but so cute. If you’re someone who is planning on celebrating Valentine’s Day but wanting to give your loved one a meaningful and original gift, these shortbread conversation cookies are it. Get creative with these and make a love message of your own!
Ah Super Bowl Sunday– an anything goes food day! This fried chicken sandwich was inspired by my love for buffalo wings, the sauce for which is much easier to make than you’d think. It’s a mixture of Frank’s RedHot sauce and butter that is coated over a fried chicken wing. I marinated the chicken breast in a mixture of buttermilk and Frank’s and top the sandwich off with a little more Frank’s. The soak in the buttermilk tenderizes the chicken and keeps it moist and tender. The best part of this sandwich is just love how crunchy and crispy the breading turned out. Adding a bit of buttermilk and hot sauce to the dredging flour gives you those crunchy salty fried nook and crannies that are the highlight of fried chicken. The whole thing comes together on a buttered brioche slathered in a blue cheese mayo and topped with a tangy carrot and celery slaw. You will love the texture and flavors of this fried chicken sandwich!
I compartmentalize my life season by season. Let me explain. Baseball rules the summer. There are few things I love more in life than kicking back on a hot summer day, cocktail in hand, and a ballgame on the radio (yes, I still listen to the radio). But come autumn, things shift ’round these parts. This easy going, radio listening, mild mannered baseball fan, morphs into a foul mouthed, TV shouting, football fanatic. Okay, so I might be exaggerating . . . slightly. As you know I’m a 49ers fan, and despite their performance on the field this year, I’ve still really been enjoying the playoffs. Plus, we’re hosting the Big Game this year, so the whole Bay Area is abuzz. We usually get together at my parents’ house on Sunday. My mom cooks hot wings, and my dad makes his legendary nachos, while I sip cocktails and keep the couch warm. However, this year my parents are out of town (was it something I said?), so it’s up to me to get the party started. It doesn’t take much to create the perfect game day spread. Just a few refillable platters of your favorite food, and of course . . . Hangar 1 Straight Vodka + cocktails!!
Speaking of seasons, this week’s cocktail is winter in a glass. You see, winter isn’t all doom and gloom. Winter is fresh and bright. Winter is citrus season! And there’s one citrus I’d yet to feature on the blog. That’s right, pomelo! Pomelos look like large grapefruits, but they’re actually sweeter, and milder in flavor. Plus, check out that giant pith! Given their subtle flavor, I wanted complimentary ingredients that would still let the pomelo shine through. Like elderflower, vermouth, and Hangar 1 Straight Vodka. The resulting cocktail is intricate, balanced, fresh, and screams winter! I don’t think Sunday will be the last day you’ll catch me sipping these bad boys. Which is good, since we’re currently in the midst of basketball season. Being the Bay Area kid that I am, the Warriors don’t just attract my attention, they demand it.
I had been dying to check out Juhu Beach Club ever since it caught my eye on Anthony Bourdain’s Bay Area episode of “Parts Unknown”. Chef Preeti Mistry’s Indian street food restaurant in Oakland’s Temescal neighborhood was by far my favorite part of the show. I mean, you can only watch Bourdain rolling around on a mat practicing jiu jitsu for so long. Am I right?! So when I had the chance to swing by JBC for a boozy lunch with Leslie, I was sure to bring my appetite. The spicy chicken wings served in a sticky vindaloo glaze were a thing of beauty. The pavs (slider-sized sandwiches) were recklessly delicious. And the bhel salad (served in a jar) was overflowing, quite literally, with a diversity of textures and flavors. In addition, I’d be remiss if I didn’t mention their cocktails, which all utilize many of the kitchen’s savory ingredients – like rum, mango, lime and cranberry chutney. Or my favorite, bourbon and hot chai . . . gah, so good!!