Monday, June 18, 2012

Happy Father's Day!!

A huge shout out to all the dad's out there!  My love for the kitchen can be attributed to my father, the person who taught me how to cook!  This Father's Day, we collaborated to grill up some shish-ka-bobs.  My dad was eager to help me take photos of the process to share with our creations with you.

There are four main aspects to a good kabob.  

1. The marinade:  we used a beef marinade from River Roads Cook Book as our guide but don't follow the recipe exactly.  The longer they can soak, the better.  Allow at least 4 hours.
You can message me for the recipe if you're not feeling adventurous.

2. The Meat (cubed):  Steak and Chicken.  Country style ribs also work well.  

3.  The Veggies and Fruit
mushrooms, tomatoes, onions, squash, zucchini, bell peps, and a pineapple

4. The Presentation:  My dad is an engineer so this comes easy I guess. 

Here's the how to:

Cube the meat. Marinate it for at least 4 hours.  Cut the veggies.  Soak the wooden skewers.  Then create the kabobs.  Alternate the veggies to ensure they take on the flavor of the meat.  Also, keep the chicken and the beef separate.  The chicken tends to cook a little longer.

Grill each skewer on medium high heat for about 5 minutes on each side.  (there are four sides)  Serve with dirty rice and a nice artisan bread from Kroger (shameless plug). 

"hey dad, can I has some?"

Sure you can, Biscuit.  Sure you can.

Happy Plates!

and Happy Father's Day!! (a little late)

Thursday, June 14, 2012


Chill out bro, it's summer.  Cook something that takes time; something you can be proud of.

Ok, so you're probably asking yourself what's something that could take a while to prepare and be devoured in no time?  If that's the case, make some enchiladas.

For 4 years I worked at a Tex-Mex restaurant in Baton Rouge called Zippy's Burritos Tacos and More.  Finding work in the food service industry is something that has shaped my inspiration for cooking.  While at work, prepping food sometimes became mundane but now I look back at those hours before the restaurant opened as opportunities to learn some new cooking techniques.

We're fortunate in Houston to be blessed with amazing grocery stores that carry almost everything.  Literally.  I originally planned to shop at Michoacana, but we were short on time and FIESTA was closer.
I love the parrot

It is difficult to stay focused in a store with so much stuff!  

Here's the skinny on what to buy:  chicken breasts, thick cut corn tortillas (I used white corn), diced tomatoes in juice, onions, dried arbol chiles, dried ancho chiles, oregano, garlic, cheese and jalapeƱos, cilantro...

In a large pot, boil the chicken breasts in seasoned water.  I used oregano, garlic powder, pepper, salt, onion powder, and two slices jalapenos.

In a fryer, quickly fry the tortillas for 3 seconds. Set them aside.  After the water and chicken has boiled, place in bowl to shred.  Shred the chicken to roll in the tortillas.  

In a blender, add diced tomatoes and juice, onions, arbol chiles, ancho chiles, garlic, salt, pepper, and cilantro.  blend.  This is your red sauce that will go on top of your enchiladas.  

Now the fun part.  ROLLING.  Thank goodness my Alabama student wasn't there to say "RDT."  
After they are rolled, cover them with the red sauce and cheese.  
Then place them in a 375 degree oven for about 10 minutes.  Watch them so you don't over cook.  

Cover them with a little bit of sour cream, jalapeƱos, and fresh cut cilantro.  Enjoy!
We made about 100 enchiladas and there were no leftovers.  Happy Plates!