Serious Eats Roundup: Calabazas, Cayenne, Chiles, and Chorizo

2nd Aug 2010

20100802 seriouseatsroundup

Our weekly roundup of what the two of us have written over on Serious Eats.

"Dinner Tonight" Column

QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK.

Calabazas Horneadas (Baked Squash, Chiles, and Corn Tacos)
Corn and squash act as the backbone of this classic Oaxacan dish.

Cayenne-Rubbed Ribeyes with Lime Butter
Cayenne kicks up this simple rub for steak.

Open-Face Prosciutto, F...

The Case for Hot Pimentón

Smoked paprika transforms a Spanish garlic soup

5th May 2010

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In today's Dinner Tonight column (the post will be up later this afternoon) I walk through a very simple garlic soup recipe from Mario Batali's Spain: A Culinary Road Trip . It's the kind of a soup I adore, being nothing more than a few cloves of garlic, good chicken stock, and a few pieces of stale bread. The one wild card is hot pimentón, which is a Spanish smoked paprika .

I...

Serious Eats Roundup: Kafka''s Soup, Martha''s Noodle Cakes, and Nick''s Last Stand

12th Apr 2010

20100411 ser

Our weekly roundup of what the two of us have written over on Serious Eats.

"Dinner Tonight" Column

QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK.

Arepa Sandwiches with Chorizo and Black Beans
These traditional central American snacks are sliced in half and turned into a filling sandwich.

Asparagus Soup with Egg on Toast
This silky soup is perfect for the first asparagus of the...

Fresh Mexican Chorizo

How to make the staple Mexican sausage.

18th Sep 2008

The recipe comes from Diana Kennedy's "From My Mexican Kitchen".  This particular version comes from the Michoacán region.  She does give direction on how to stuff the mixture into casings, but I bailed out early.  Some day.

As first sausage making experiences go, I'd have to say this was pretty remarkable.  I got about 2 pounds of fresh sausage and spent about $12 dollars.  Half of it is fro...

Fresh Corn Tortillas: Worth the Wait?

4th Mar 2008

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Corn tortillas are my comfort food.  I use them as carrying cases for simple, satisfying meals and I use them a lot.  They are a mainstay on my lazy Sunday breakfasts and always around when it’s time for a feast.

Part of that comfort factor comes from having them in my fridge at all times.  While not as resilient as Twinkies, they can hold up for a time if properly wrapped in the fridge. ...

Tacos in a Tortilla Factory, Bushwick, Brooklyn

6th Jun 2007

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Bushwick, named by the Dutch Boswijk for “town in the woods,”  is no longer a town in the woods—it is a rapidly gentrifying section of Brooklyn southeast of tragically hip Williamsburg.  Once one of the most blighted areas in town after the blackout lootings of 1977--at that time, it was characterized by empty lots, drugs, and arson, and the majority of residents who could leave, l...

Refried Bean Tacos with Chorizo

27th Oct 2006

Refried_beans_8 First off, a language lesson: refried beans are not fried twice.  It's understandable that most people, myself included until I started writing this, assume a literal translation of the word "refried" and, employing razor-sharp detective skills, deduce that the beans are fried, let rest, and then fried again. But the word refried is actually an approximation of the Spanish word refrito , me...

Mussels a la Portuguese, OR: "Hey man, that''s a lot of mussels." "Yeah, that''s what she said."

A chorizo-laden recipe deglazed with champagne

15th Apr 2006

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When’s the last time you went to a butcher or fish guy and ordered six pounds of anything?  “Hey, I was wondering if you can give me six pounds of salmon.”  “Sure thing, bub.  That’ll be a hundred and eight dollars.”  “Um, thanks.” With mussels, you can.  They're like $2.50 a pound.  Three of us devoured (and I mean devoured : mussels are a sensual, hands-on affair) two pounds each of thes...