Morimoto was back in town this past week and was intimidating as ever. On Friday night I was asking a co-worker to sneak me a piece of steak to eat. While I was asking, his eyes widened and he turned on his feet and went back to grilling. I turned around to see Morimoto in my station just standing there looking around and scoping it out; horrifying. On Saturday night, he made this amazing sushi cake type thing with ten pieces of every sushi filling you could imagine; if I can find a picture of it online I will share it with you.
For one of my appetizers at my Foodbuzz 24×24 party I made homemade tequila-lime salsa and tortilla chips. This salsa has a beautiful array of colors and a nice spicy kick at the end. I baked homemade tortilla chips seasoned with garlic, cayenne pepper, salt and pepper; such a simple thing to make and so much healthier than fried chips from the store. I also like these homemade flour tortilla chips because they are softer and kind of crumble away in your mouth with the salsa. Usually salsa is hardly touched at parties, but this one got devoured by my guests along with every last chip. I think they might have liked it?
I am back at it again with the goat cheese. I recently read that goat cheese has a large amount of tryptophan in it, the same stuff in turkey that makes everybody so sleepy after Thanksgiving dinner, so if you are having trouble sleeping you might just want to try one of these quesadillas before bed, or maybe the Smashed Potatoes with Goat Cheese & Parsley. Tryptophan is not only good for sleeping, but is an essential amino acid that has been shown to boost your mood and help you relax as well. If that isn’t enough to get you eating goat cheese, maybe this recipe will.
I love reading food blogs; I find myself constantly reading through recipes during my free time. I think that is great to find recipes from other people, rather than a recipe website, because it gives life to the recipe and usually puts a story with each dish. I especially love trying recipes from my Mom’s food blog, Cooking With Michele. It is fun to chat about our posts and new recipes; our cooking has brought us much closer throughout the past year and I love it. With that said, here is my tweaked version of my Mom’s Mahi Mahi Tostada recipe.
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.