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Recipe: Bánh Mì Chicken Sandwich

Asian, Recipe, Sandwiches By March 24, 2019 Tags: , , 1 Comment

The Vitals:
recipe: Chicken Báhn Mì (Vietnamese style sandwich)
difficulty: easy
health rating: healthy – but watch the calorie count on the bread you use. 
time: 30 minutes + 4 hour marinade time(can marinate up to 24 hours)

I literally made this last night two nights ago and it was so good(and easy) I just had to sit right down and share the recipe. All you really need to do is get the chicken in the marinade and make sure you have the right ingredients and the right condiments.

And on that note . . . .

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Recipe: Al Pastor tacos

Recipe, Tacos/ Mexican By February 6, 2019 Tags: , , , , , , , , , No Comments

The Vitals:
recipe: Al Pastor tacos
difficulty: medium
health rating:healthy
time: 1 hour + marinade time

<scroll down for ingredients and instructions>

As much as I love scouring the country for Cheap Eats, I love grilling at home just as much. My preference is to cook over a “live fire”, which for me is hardwood charcoal. These days I have a backyard, so lighting up a grill is pretty easy but back when I lived in a loft, I had to deal with a shared gas grill. And that is where I learned the importance and power of marinades.

If you have ever had Al Pastor, the Mexican cousin to Shawarma and Gyros, you know it is one of the tastiest taco fillings there is. Now traditionally, like Shawarma and Gyros, the meat is cooked on a vertical rotisserie. Like most of you, I don’t have one of those, so the notion of cooking Al Pastor at home seemed like a smokey daydream. Then Cheap Eats went to Las Vegas and I was taught the method marinating and grilling al pastor. And believe me, this Al Pastor taco recipe is worth trying at home.

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In the Kitchen: a Bang for your Burger Buck recipe

Burgers, Recipe By April 24, 2016 2 Comments

Welcome to a new frontier: a Bang for your Burger Buck recipe. I had been mulling over how to jump into the recipe game without going all Smitten Kitchen on you for more than a minute. I would say the timing was perfect when OK! Magazine reached out to me for a recipe. It just so happened that I was working on my soon to be posted Shake Shack edition and had come across their excellent bacon cheeseburger, the SmokeShack. If you know this blog you know that I usually lambast the addition of bacon as a misallocation of precious burger funds. Why not spend that money on more beef? Well in the case of Shake Shack, we find a truly delicious exception to the rule. The bacon is perfectly cooked and is of a complimentary quality to the special proprietary beef blend Shake Shack uses, in other words it ain’t Hormel. But what really gets my noggin spinning is the spicy pickled cherry pepper spread. It provides a remarkable counterbalance to the overall richness of the bacon, beef and cheese. Now I love spicy pickled things. It doesn’t take a Stephen Hawking to tell you that it’s part of my Indian DNA, hell it might read giardiniera as some sort of chutney. And pickled cherry peppers are no strangers to the chambers in my fridge. Weeks earlier I happened to be toying with an aioli spiked with spicy pickled cherry peppers and well, timing right? So now you know how we got here, let’s talk about what we are going to make.

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