Spanish rice is the perfect accompaniment to Mexican, TexMex, and Spanish entrees. It tastes great with chicken, steak, and is especially delicious when topped with homemade salsa. It’s a simple recipe, but packs a serious punch in the flavor department. With a little love, you can make a batch of Spanish rice that will rival your favorite restaurant’s recipe. Bold claims, I know.
These fish tacos come together in 15 minutes or less, including prep time! They’re a perfect candidate for weeknight dinners, or whenever you don’t feel like spending much time in the kitchen. Tender flaky fish is lightly seasoned, grilled to perfection and wrapped up with fresh veggies and smoky salsa. It’s a meal that will take your taste buds to a beach side Mexican cafe, even when the rest of you is stuck in the middle of winter.
This salsa was really, really good and disappeared quickly – always a good sign. It’s just as delicious as the fresh pico style one I make when tomatoes are bountiful, and adds a little extra oomph a la some smoky roasted flavors mingling with the tangy tomatoes, lime and cilantro. Salsa roja with roasted garlic and peppers just takes things up a notch. I’ve been moaning and groaning about how much I miss summer produce for months now. I especially miss the tomatoes. Oh the tomatoes….they’re my favorite. I decided to stop all of my whining (yes, I would like some cheese) and just make some winter appropriate salsa. Oh poor me, I know.
This pizza is awesome. It has all of my favorite flavors from Vietnamese cooking, all snuggled on top of a soft, doughy pizza crust with crispy, chewy edges. Smeared with my favorite peanut sauce, and topped with pulled pork, fresh veggies, and a bevy of herbs – this pizza is knock-your-socks-off good. It’s like pizza and Vietnamese spring roll’s beautiful love child.
I almost forgot about Valentine’s day! I hope all of you are having a wonderful evening with your loved ones, and soaking in all of the cheesiness. It’s a holiday filled with kitschy pink and red hearts, too much chocolate, and terrible commercials. Just go with it.
Roscoe and Emma wish you a Valentine’s day full of cuddles and snuggles.
Okay…you caught me. I just needed an excuse to post pictures of my pups. They’re in the snuggling spirit.
Bipimbap is a classic Korean dish that is almost as fun to say as it is to eat! Seriously. I challenge you to say bipimbap aloud without even a hint of smile. I maintain that it is impossible. Bipimbap, b-bop, whatever you want to call it, is absolutely delicious and quite simple to prepare at home. Dolsot bipimbap is traditionally served in a very hot stone bowl. That’s the dolsot to your b-bop. It’s screaming hot! The dolsot is brushed with sesame oil, before the rice is added in, and it sizzles, bubbles and makes a super delicious crispy rice layer at the bottom. Top that with an over easy egg, some classic Korean ingredients and you’re good to go. Break that yolk and it covers your rice in a silky, creamy and dreamy coating that is indescribably delicious. Crispy rice bits, covered in silky egg, mixed with flavorful Asian inspired veg. It’s a textural experience that’s out of this world.
I’ve gushed about how much Ovi and I love espresso on the blog before, and judging by the positive response, many of you love it too! Espresso and sweets were just meant to be together. The smoky roasted beans amplify the light sweetness, and the flaky, buttery shortbread cookies are melt-in-your-mouth delicious. Make them for your coffee loving (possibly vegan) valentine, and adoration will be yours
If you have never tried a báhn mì, you’re seriously missing out. It’s a Vietnamese street food superstar. The báhn mì is a French and Vietnamese fusion, with a lot of Chinese influence. Everyone brought their A-game, and a star was born. Crusty French baguette, spicy, juicy meat, tangy pickles and the fresh bite of coriander. The blend of flavors is enticing and addictive to say the least. Without too much effort, a delicious homemade version can be in your belly in no time….assuming you have some pulled pork in the fridge. You do, right? If you love Asian flavors, and sandwiches, and you haven’t tried a báhn mì – your culinary/gastronomic life is not complete. Drop everything you’re doing and go get/make one now. You can thank me later.
I promised a week’s worth of recipes using my lemongrass pulled pork recipe from earlier this week, and I plan to make good. If you do make that pork, you really need to make this sandwich too. It’s life-changing, soul-rocking, mouth-watering and devourable.
Do Chua, or carrot and daikon pickles, are a staple on Vietnamese tables (well…refrigerators.) Don’t let the ease and simplicity of the recipe fool you – these pickles have some serious flavor. They’re perfect for cooling the palate with a spicy meal, and are an absolute necessity on the amazingly yummy and famous banh mi sandwiches. They’re crisp, tangy, refreshing, and totally addictive. (I’ve been eating them out of the refrigerator for a few days now)
Five spice rubbed pork seared to golden, braised til it falls apart, and glazed with a sweet, tangy lemongrass reduction – yes, please! Succulent, tender pulled pork with subtle spice, and wonderful depth of flavor from Vietnamese style seasoning, a quick sear and a long, slow braise. Are you hungry yet?