I know, I know… There aren’t a whole lot of people out there that get excited about kale. I get it. I understand. However, I feel like the delicious potential of this leafy green is often overlooked due to it’s tendency to cause horrendous gas and/or mulch-like diarrhea.
I must that that I, myself, was worried as to whether or not these two ingredients would play well together. But despite the odds, they actually complimented each other rather nicely and resulted in a delicious and semi-nutritious dish. I bet it would have been even better had the chorizo actually been decent and not just some imitation sausage covered in chili powder and sold as chorizo.
That’s all you get. I’m not much for typing up recipes being that I hardly ever follow them.
Yesterday I smoked a chicken. Today I smoked a pork loin. The pork loin ended up being far more delicious than the chicken but I believe that is due to the fact that it’s easier to smoke a pork loin. Chickens are hollow and have extremities of various sizes that cook at different times. A pork loin is just a solid piece of meat. It’s easier to control. So yeah, my neighborhood has smelled like smoldering oak and seared flesh for the past couple of days but so far no one has been complaining. haha
Lauren and I just met with our cake decorator over at Sweet Seductions and we couldn’t be more pleased. The cupcakes above are just a few cake samples that she sent home with us. Of course, they didn’t make it home… Are you kidding me?!? We tried each flavor within minutes of being in the car. Now, on a more serious note… These cupcakes have set the bar for the best that I’ve had.
Tonight I have prepared a Mushroom Parmesan Risotto cooked with butter and white wine and seasoned with salt, pepper, oregano, thyme & a touch of tomato sauce. Very delicious and filling. However, if I could go back and change things… I would sub fresh parsley for the thyme and oregano.
Spicy Carrot Noodles w/ Broccoli & Mushrooms
This is a thai-inspired dish that I’ve created. I created noodles by shaving long carrots and then cooked them over extremely high heat for just a quick moment in order to coax them into behaving more like noodles. I cooked the broccoli, red bell pepper, and mushrooms in a mixture of peanut oil, sesame oil, freshly grated ginger, fresh garlic, and sliced Serrano chili. Right when all the vegetables are starting to become tender I give the whole mixture a small splash of soy sauce.
Once the dish is completed I make a small mixture of soy sauce, grated ginger, and sliced Serrano chili as a finishing sauce served on the side.
Broccoli & Basil Pasta w/ Mushrooms and Cherry Tomatoes
Tonight I was in the mood for something fresh and full of flavor. As of today I have decided to revert back to a primarily vegetarian diet; with the exception of dairy and the occasional seafood indulgence. So, in order to kick things off right, I cooked up a light whole grain pasta dish with broccoli, basil, cherry tomatoes, mushrooms, garlic, and giardiniera peppers. I grow fresh basil in my kitchen and am always looking for an excuse to use it. As far as I’m concerned, fresh basil is one of the greatest things on the planet. Delicious.
Stay tuned for future vegetarian creations.