Shot outz

This is what I look like without my beard...and with cornrows

First I wanna let peepz in the Twin Cities know that a new restaurant called Haute Dish (yea, its a pun..) will be opening soon and 3 of the chefs I have worked for (Remle, Neil and Erik) will be working there and making things like General Tso Sweetbreads with Foie Fried Rice.  NOM.

Also, Erik was the one who taught me how to make Bacon Jam.  He demanded I tell the world.  So shout out to my favorite thieves I steal recipes from.

(obligatory ass kissing, my boss just found my blog)

While I’m doin shout outs…Happy Birthday to my lil sis and co.  A couple days ago I cooked haddock for my sister Katy, Dori, Michael and Isabel. It was haddock with asparagus and chorizo and a soy ginger sauce.  Pretty tasty.  I also made a guacamole that tasted like February avocados…meh.

I had a buncha leftover produce from the meal and just kicking around my house, so I decided to try n use it to make somethin.

I settled on Root Veggie and Chorizo Breakfast Taco kinda thingies.

First I cubed then boiled some leftover Squash, Parsnip, and Potatoes in some water to which I added some Salt, Garlic and Bay Leaves.

Salsa Nom.

While this boiled, I made a Salsa out of produce Nicole got from bus hippies.  I diced up 1 Green Heirloom Tomato, 1 Small Onion, 1 Jalapeno 8ish Grape Tomatoes, 2 Cloves Garlic, 3-4 Small Radishes and added a Splash of Lime Juice, Cilantro, Salt, and a kinda cheating Splash of Olive oil.

Also, while the potatoes boiled I dumped a can of Black Beans in a pot and seasoned with 1/2 Diced Small Onion, Diced Jalapeno, Cilantro, a little bit of Salt and a Splash of Lime Juice. Food tastes better in splashes, just ask Capri Sun.

Once the potatoes were done (soft, but before they began falling apart), I drained them and ran a little cold water over them to stop them from cooking.  Then I put some Chorizo in a hot pan and began cooking them.  I thought they would release more fat as they cooked, but apparently not, so I added a small bit of Oil and Butter and then tossed in some of the Cubed Potatoes.  I couldn’t go one post without butter, its an addiction..to flavor country (Copyright ERIK’S JOKE).

damn, i just remembered we have fire sauce....DAMN

The potatoes didn’t brown up too well, I overcrowded the pan, so next time imma pull out the chorizo first, and then add the potaotes.  But once the potatoes were heated through, I added a couple Eggs to the pan and stirred to scramble them with the meat and potatoes.  I then finished with some Minced Jalapenos, Salt and Pepper.

I then just piled some of the potato mixture on some corn tortillas then topped it off with the beans and salsa, a little cilantro and NOM.

Also, me n Jake went to cub to try and find some wonton wrappers, which obviously are in the produce section next to the tofu. Duh.

Then we deep fried.  Oh did we deep fry. Mostly cream cheese and various things in wonton wrappers.

Art. See if you can spot the Rocketship, Boneyard, Castle and Chicken. I think its pretty obvious

Tasty, except for the sweet n sour sauce…it didn’t taste neon enough.  It lacked the cookie cutter Chinese restaurant feel.  mmmm…red MSG jelly…