Chicken tacos are pretty common in my house. I’d say I cook them every couple weeks, usually during the week, because they don’t take too long to make after getting home from work, and of course, because they are pretty tasty. You can also vary up the spices and the toppings to keep things interesting with different versions.
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Recipes and Techniques
Here’s a quick video demonstration showing the technique I use to cut and dice an avocado. Avocados are great in salads, sandwiches, as a garnish, and of course the primary ingredient in guacamole. Cutting them up though can be a bit tricky, because of the large seed in middle. Fortunately, that large seed also gives you can opportunity to look cool in front of your friends.
Ah…sweet delicious Guacamole. Nice and creamy. Tangy and a bit sweet. And pretty damn versatile as well. I’ve got to admit that I don’t make guacamole as often as I should, but when I do, I always love it. It in addition to use as a straight dip, you use it as a spread on sandwiches, and on too many Mexican and Southwest dishes to count. You can also add in ingredients to change it up and
Cilantro is an herb that people seem to love or hate. I’ve actually heard that some folks are simply predisposed to find the taste and smell repulsive. Fortunately, I don’t count myself amount them.
I love a grilled steak. Getting the beautiful smoky char on the outside of the meat adds a great flavor and texture, but the grill is not your only steak option. Too many of my friends don’t think about cooking a steak “indoors”, but really there’s no reason they shouldn’t. In fact, pan roasting a steak gives you the opportunity to add some additional flavors that are harder to do on the gri
Too many of my friends are intimidated by cooking risotto, but in reality it’s not too complex. You do have to pay attention to the cooking times, and it’s not a “set and forget” dish, but technically there’s not too much to master. And once you have the basics – you can make thousands of different risottos.
A brown butter sauce is one of those simple recipes that really needs to be in your repertoire. It’s really very simple, because there’s one key ingredient – butter. It’s really very versatile, because while there’s only one key ingredient, that will go well with hundreds of others.
Agnolotti, ravioli, tortellini….it’s all so good. Stuffed pastas allow you to really show your creativity and personality.
In this recipe I make a flavored brine for pork chops or pork tenderloin, which is based on my basic brine recipe. Pork can become overcooked pretty quickly and the brining process gives you a bit more insurance by getting some additional moisture in the meat. My flavored brine for pork chops, uses a few of pork’s “natural” pairings to also boost up the flavor.
I’ve already posted a technique on how to make a basic brine, but just like all techniques and recipes I post, I don’t want you to stop at “the basic”. A brine can be your blank canvas, and you can paint a different picture whenever you’d like. Different foods pair better together than others, and you can use those natural food combinations to make your brined foods even better.