As anyone who listens to Watch What Crappens knows, I recently took a trip to the Costco of Inglewood. At the time, it seemed like a prudent decision, and after witnessing a fight in the parking lot upon exiting, I realized it was actually a HILARIOUS decision too. A lot of weaves were pulled that day.
I’m proud to report that despite accidentally wearing gang colors (red), I survived my Inglewood adventure with my weave intact. Even more exciting: I emerged with two pounds of cherry tomatoes. Why? Well, why not? But truth be told, there was a method to my madness. I bought the tomatoes in bulk because I was eager to try yet another recipe from Rick Bayless’s Mexican Everyday: Tomato Salad with Queso Fresco, Pan Roasted Green Onions, and Guajillo Chile Dressing.
Pictures, my friends, after the jump…
How do you solve a problem like tomatillos? Make salsa! In my case, I had about five, sad tomatillos sitting in my crisper, quietly veering toward death. I couldn’t let such a wretched fate befall my green pals; so I recruited them to service via my trusty Spring cookbook, Mexican Everyday by Rick Bayless. I quickly found a recipe I could make with the ingredients I had on hand — Toasty Guajillo Chile Salsa — and got to work.
But what’s the fun of salsa if you’ve got nothing to slather it onto? Enter Rick Bayless’s Spicy Baked Chicken with Mango. A few grimy pics after the jump…
Sweet potatoes, I’ve been told, are chock full of nutrients. Plus, they taste good (I wasn’t told that — I already knew that). And thus when I saw that Rick Bayless had a recipe for “Sweet potato salad with caramelized onions, watercress, and guajillo chile dressing” in Mexican Everyday, I figured I might as well try it out. And that’s exactly what I did.
Pics of this latest culinary adventure after the jump…
I’m a little concerned that over five hours have passed since I’ve posted something pertaining to Mexican Everyday, but don’t worry: I’m back with yet another Rick Bayless adventure. This time around I’m tackling “Chipotle Chicken Salad Tacos with Avocado, Red-Skin Potatoes, and Romaine.” Basically, it’s salad in a tortilla.
Pics after the jump…
My friend Guy recently turned the big 4-0, and in honor of his birthday, we all threw him quite the fête. This involved cocktails and nibbles, two of my favorite things. So what to make? The answer was pretty easy: Ina Garten’s Tuscan Mashed Chickpeas. This dip, which my friend Andrea initially made for me a month prior, won me over within the first half-bite. But like I said, Andrea had made it for me, and she has a way with cooking (she does it GOOD). Would I be able to replicate her success? And would the party-goers enjoy it?
Results after the jump…
Recently my friend Lindsey brought some sensational whipped garlic dips to a BBQ, which I promptly became obsessed with. While I may have suffered from extreme garlic breath for the following 72 hours, it was worth it for each bite of tangy, garlicky goodness. Apparently Lindsey found these dips at one of Los Angeles’s many farmers’ markets, and for a moment I contemplated tracking down the vendor in person and purchasing my own supply of the vampire-offending stuff. However, as is often the case, I couldn’t help but wonder if I, Ben Mandelker, could recreate the dips in the comfort of my own kitchen.
After some quick Googling on the topic of whipped garlic, I came to discover that this concoction was most likely toum, a Lebanese garlic sauce that has been met with nothing but raves from home cooks across the interwebs. The process looked simple enough, and soon I had selected a recipe that I would hopefully adopt as my own.
Pics and results after the jump…
It’s been all of about thirty-five seconds since I posted an Adventures in Domesticity based off of Rick Bayless’s Mexican Everyday, and that just seems shocking. And so I am back with yet another recipe to tackle. This time it’s “Red Chile Enchiladas with Chicken and Melted Cheese.”
I selected this dish mainly because a) I had chicken in my freezer, b) it’s big and can stretch over several meals, and c) despite its appearance, it’s not all that unhealthy. Besides, with Cinco De Mayo right around the corner, why not whip up a batch of enchiladas? It’s only prudent.
After the jump, check out my handiwork (as well as a few choice photos of my dirty stovetop)… Continue reading
It’s been a few days since I last posted anything pertaining to Rick Bayless’s Mexican Everyday, and that simply won’t do. Thus, here I am again with yet another Adventure in Domesticity based off a recipe from this handy dandy cookbook. This latest experiment came from a sudden desire to have grilled shrimp for lunch. Bayless recommends using his garlic lime marinade for such an occasion, and who am I to resist?
After the jump, a look at my attempt to grill shrimp. Plus, a jicama salad with watercress, romaine, and lime-cilantro dressing…
Well, ladies and gentlemen, here I am with my fourth Rick Bayless recipe from his book, Mexican Everyday. I suppose one of the advantages of an “everyday” cookbook is that you can truly cook from it everyday without it being a “thing.” That’s why I was more than happy to take on this double-recipe: Swiss chard tacos with caramelized onions and feta as well as a chipotle salsa ditty on the side.
Results after the jump! Continue reading
The journey through Mexican Everyday continues. Yes, I am here with my third Adventure in Domesticity in about a week’s time, and I’m continuing my journey through Rick Bayless’s aforementioned cookbook. For those keeping track at home, the results have been largely positive, save for the Pollo Pulquero dish which I evidently screwed up (and erroneously blamed on the recipe). Nevertheless, even as a miss, the Pollo Pulquero was still pretty good, and let’s not even talk about the Avocado and Mango salad that I made earlier this week. I whipped it up again today with leftover ingredients from the first go around (ie. the bacon, pepitas, dressing, etc), and I swear, it’s a big time winner.
Nevertheless, after having sampled Mexican Everyday’s chicken and salad recipes, I was eager to move on to seafood. My motivations were twofold. Or perhaps threefold. Many folds were had. First, I wanted to make a shrimp dish because, well, I love shrimp. Second, shrimp is a healthy option. Third, I had just bought a deveiner that I was eager to test out. And thus I recruited my dear friend Sly to take pictures of me as I tackled both this latest Bayless recipe as well as my new kitchen gadget.
Pics after the jump. Just a warning, what you are about to see includes graphic images of both deveined shrimp and my messy kitchen.