Working in a fine dining restaurant has been amazing. In only a month, I have already learned so many things that I never knew before. I have learned how to shuck oysters, how to make an immulsion, seasoning techniques, flavor concepts, how to prepare mussels and much more. After watching all of the mussels that go out to guests at SALT, I really began to crave them. I went home a little bit ago to have dinner with my family and ended up spending the entire day learning about and working on my food photography with my mom (aren’t I lucky to have a mom who can show me that!?).
Once the sun begins to set and the cool air begins to blow in, I just can’t resist going outside. Grilling may seem miserable on a hot summer day sometimes, but it is perfect for cool summer evenings. I have definitely been noticing the temperature drop little by little in the last week. I think the heat of summer might finally be wearing down (I don’t want to jinx it though!). This week I was also lucky enough to receive a reserve kit of Muir Glen Organic Tomatoes to try out- see below for your chance to win one too! Muir Glen caught my eye when I heard that, unlike other canned tomatoes, their tomatoes are all taken from their vines to their cans within EIGHT hours! That is pretty impressive.
Before I say anything about this recipe, I would like to announce the end of my comfort food bender. As good as all of the pizza and mac ‘n’ cheese has been, I am cleaning up my act. That’s not to say it won’t happen again sometime in the next few months, but for now I am going to be eating (and blogging) a bit healthier. I will be baking a bit though. For my final post of my bender, I give you these spicy, cheesy and tasty tacos.
First, I combined chorizo and beef for the base of these tacos, which makes the filling a bit more exciting. Then I added some spice with the seasonings and poblano chiles. To top it off, I made a pepper jack cheese sauce to pour over the tacos. Top them off with some lettuce and green onion and there you have it- a unique taco that will have you coming back for seconds (and more cheese sauce!).
I recently entered this Ritz cracker recipe contest recently sponsored by Guy Fieri, which caused me to look through a bunch of his recipes for inspiration. I really love his recipes because they are always banger and packed with flavors. If you are not sure who Guy is, he is the punk-rock-looking, spiked hair guy from Diners, Dives, & Drive-Ins (as well as like ten other TV shows I feel like!).
This recipe is amazing because if combines the delicious flavors of chorizo and shrimp along with lots of cheese! I am a big fan of roasting peppers/chiles. It gives them an entirely different flavor. Roasted peppers and chiles also make the perfect dish for holding your delicious recipe ideas. I tweaked Guy’s original recipe a bit, but of all the stuffed pepper recipes I have made, I can safely say this one is my favorite. I highly recommend that you try it as well!
I have an addiction to Mexican food, or any food similar to it, so I am always looking for new recipes so I am not eating the same thing again and again. I have made enchiladas before, but only with chicken. I also have attempted to make green chile before, but put an entire bag of extremely spicy chile peppers in the food and ruined the dish (I had to add an entire jar of tomato sauce, and entire bag of cheese, and milk to make it even semi-bearable!).
I can now say that I have found one of the best enchilada recipes and green chile recipes. Thanks to Drick’s Rambling Cafe for the enchilada recipe, which I tweaked a bit. I will definitely be keeping this recipe for future meals. I chose to slow cook the chicken so that I could easily shred it, plus it gives it much more flavor. You can cook the green chile with pork if you would like, but I felt that it wasn’t necessary with all of the meat in the enchiladas.