Yo quiero tacos... that taste GOOD

So I spent a whole bunch of time in California and am totally spoiled by the mexican food from the west coast. Even the diviest taco bars serve up flavors that meld perfect combinations of savory, tangy... and of course, spicy.

Last year, I was visiting my best friend in SF and after a night of barhopping, she had a hankering for some tacos.
This took me about 30-45 minutes... RIGHT before she passed out ;)

Recently she asked me for the recipe, so I figured I would post.
No photos because I havent made it recently...
but I was inspired by the tacos from El Taurino in LA (which still remains my favorite tacos ever in the history of the world.

a torta and 3 tacos

my favorite meal at el taurino

Ingredients:
1.5 lbs of a good cut of red meat (that night we used filet mignon which worked out very nicely)
bunch of cilantro
1/2 red onion
dash of white wine vinegar
small flour tortillas
hot sauce

Marinade:
2 limes
the other 1/2 of the red onion
2 cloves of garlic
a couple stalks of cilantro
1 tbsp olive oil
1 tsp white wine vinegar
pinch of sugar
salt
pepper


So first, cut up your meat into small about 1/2 inch cubes
Mix all the marinade ingredients and pour over your meat cubes.
Let them marinate in the mixture for 1-4 hours. (I usually let them sit around 3-4 hours, but that night I marinated only for the time i was busy doing other things... and it still turned out fine, so if you are in a rush, no biggie)

While your meat is marinating...
I like to toast up my tortillas, put a little bit of oil or butter in a sautee pan, set to medium heat, and just warm up your tortillas. You can cover them with a warm towel to keep em warm.
chop the onion pretty finely
discard the cilantro stalks and just chop up the leaves finely. combine those in a bowl with just a dash of the vinegar.
set aside in a plate. sometimes ill also chop in some plum tomatoes for color.

Once your meat is done marinating, cook it in your sautee pan, around 7-10 minutes or as done as you like your meat. Bottom line, it should smell delicious.

set up a plate with 2 tortillas, top it with a healthy helping of the carne, and then add the onion and cilantro mixture on top.
Serve with a lime slice and salsa or hot sauce on the side.

Sam Sifton rocks my socks

So, I've been reading Sam Sifton's articles in the NYTimes for years...

well today i received multiple emails and texts about this review sifton did on Motorino, where i did a shoot a couple weeks ago.
Imagine my sheer joy, excitement, and starstruck-ness at seeing my name in his article...

Not to be a fangirl, but really, his article about Vancouver Olympics eats made me seriously considering going to Vancouver, not for sporting events, but for gastronomical reasons...

A big feat considering that I hate cold weather more than NYers hate the Red Sox

anyway, enough blathering.
thanks sam sifton!

Sweets for your sweetie...

If you are looking for something cool/fun/different to do this Valentine's day...

http://www.ny1.com/1-all-boroughs-news-content/ny1_living/zagat_reviews/113531/zagat-shopping--valentine-s-day-treats/Default.aspx

it's worth a looksee, i promise :)

Soupe a L'oignon... Facile.

Oui, my francais est tres tres horrendous, mais... j'aime les food de france.
I am working on honing my french skills... till they're formidable et... jolie?
(clearly i only remember part of 7th grade french)

anyway... i love french onion soup. i make a beeline (or bee ligne.. huh huh) for it whenever I'm in france.

I've given it a few goes in my kitchen, but I always find its not quite as rich and flavorful as I would like, without the feeling of heaviness.

Well... this time, I think i've conquered (or Napoleon'd) it. and it only takes half an hour-ish. Holler!

the KEY is the parmesan rind... but here... read the whole recipe

Easy French Onion

Ingredients:
2-3 tbsps of butter (i err on the side of more butter, but i dont cook for health.)
1 clove of garlic, minced
2 large onions (I used 1 vidalia onion, 1/2 red onion, 1/2 spanish onion)
1 tbsp brown sugar
2 fresh thyme sprigs
2-3 bay leaves
1/2 cup white wine
5 cups of beef broth
1 cup of water
small block of gruyere cheese
1 brioche
salt
pepper
a 2 inch by 3inch piece of parmesan RIND (now you can use it instead of tossing it!)

*also you need ovenproof bowls


Directions:
Preheat your broiler.
Slice your onions into thin strips.
Melt the butter in the bottom of a pot, cook the garlic until aromatic, then throw in the onions and sugar.
Cook until the onions are sweating (5 mins-ish) and then pour in about a fourth of the wine (1/8 cup... im Asian, thus good at fractions.)
continue to cook for 2 more minutes, add another 1/8 cup, then 4 minutes later, or when they are looking brownish and tender, add the rest of the wine.
Stir in thyme, bay leaves, some salt and pepper.
Let this cook until the liquid is absorbed.

Pour in your beef broth and water, then throw in the parmesan rind. Bring everything to a boil and let it boil for 2 minutes or so.
Reduce heat and simmer uncovered for 30 minutes.

Remove the bay leaves and the rind.

slice your brioche bun into quarters and stick 2 quarters in each bowl, ladle the soup over that.
Thinly slice your gruyere and layer it on top of your soup. (I added in just a little bit of pepper jack bc I like a bit of a kick.)

Broil that baby until the top of the soup looks golden brown, melty, and delicieuse.

bon appetit!

My Cheesy Valentine

Heart Shaped Brussel Sprout and Pancetta Pizza at Motorino

Here's a sneak peak --

If you are looking for something a little different to do for Valentine's day,

I just did a story at Motorino (East Village/Williamsburg) set to air next week.

The eatery will be serving up pizzas in the shape of... yes.. a heart.

Do something out of the ordinary for your main slice ;)

Also got the low down on how to make this pretty pizza.

After I give it a couple whirls in my kitchen, I'll post the best way to do it without a big wood burning pizza oven.

(if you live in the city and HAVE a big wood-burning pizza oven... please be my best friend?)

Stay tuned...

(P.S. I'm not the only one who loves the place. Rachel Ray - yea yea, i know - is calling their pies the best on the east coast!)

eggs bene in only twentay

Ok maybe a little longer than 20... but i wanted it to rhyme.

And my recipe is super simple.

In honor of valentine's day, I want to give all brunch lovers an idea of how to make your feb 14th morning fun, without having to wait for a table while being surrounded by loud couples and mediocre mimosas.

(healthy) Eggs Benedict with Mixed Greens Side Salad

I made my Hollandaise from scratch which is far preferable to buying it due to both cost and flavor, but feel free to buy yours jarred. It's def not the most important part.

Hollandaise

Ingredients:

1 stick of butter

2 medium egg yolks

the juice of half of a lemon [use fresh lemon!]

1/2 tsp dijon mustard

cayenne pepper

salt

The sauce is super simple if you do it in a food processor - if you want to get fancy you can do it in a double boiler. But the last time i tried that, i had a major fiasco, so i will stick with this.

Start your food processor with just the eggs in there till they get frothy.

Hit stop, add the lemon, mustard, and salt. blend again.

Microwave your butter then add it in slowly and steadily, while blending on high.

Add cayenne and salt to taste. 

Ok, so your hollandaise if done. Stick it in a thermos to keep it warm.

The Eggs

I dont own an egg poacher...

So I poach my eggs in a way that they are def poached, but not in those pretty little ovals as you will often find them in restaurants... still I have a very easy way to keep them from getting all over the place.

take 2 eggs per person

put a medium sized pot on the stove and get your water simmering. add 2 tbsps of white vinegar - this will keep the egg from going ALL over the place.

grab a ladle. crack you egg into the ladle.

dip that slowly into the water and let it boil AROUND the ladle for a little bit, till it starts turning white.

slowly submerge.

Your egg should stay round enough that it will be ready to sit atop your english muffin.

The Benedict

Ingredients:

english muffins

turkey bacon

medium cheddar cheese

butter

Put a pat of butter on each side of the english muffin, top it with thinly sliced cheese, and stick it in the toaster oven until the muffin is brown and the cheese is melty.

Meanwhile, fry up some turkey bacon (or regular bacon if you dont mind the fat)

Top your muffin with your poached egg, drizzle that with your hollandaise, then top it with the bacon and give it another hollandaise drizzle.

And voila.
I like to serve mixed greens salad with some vinaigrette on the side, you know, to trick myself into thinking its a healthy way to start the day.