confetti flautas
tried another recipe from Guy Fieri’s Food tonight. Since it is Saturday and I had some extra time I was able to pull this recipe off without a hitch. We didn’t make the sauce but drizzled on a little Cholula instead and placed the avocado on the plate instead of inside as the recipe stated . Crispy flautas filled with roasted poblanos and amazing confetti mashed potatoes and black beans. Here is the recipe.
french toast vs waffles
we saw an episode of Brunch at Bobby’s recently where Bobby Flay made french toast and dropped it into the waffle iron. We thought it looked like a good idea so we tried it. We just used a standard egg, vanilla, milk and a bit of sugar recipe (out of cinnamon-woops) and used thick cut texas toast. They cooked a little faster than waffles and the sugar carmelized with the heat and became a little crisp in the waffle wells. One look away and Walter got his share too.
a new book and a new burger
since I am on a roll with the big revelations-I will admit that I bought a new book that borders on ridiculous. Food, Cookin’ it. Livin’ it. Lovin’ It by Guy Fieri That’s right. I can’t tell you the draw but it is full of drawings, photos and sort of cranked up classics, everything from apps to dessert. We cooked a new burger out of it. A bit different than many I’ve made in that it has a mix of beef and pork and is topped with sizzled pepperoni and mozz making it a kinda pizza burger. Fun book that I am looking forward to burning though although hopefully not the food.
suburban pantry?
I have been kind of obsessed by the idea of food trucks. I don’t know if it is the fact that I live in a city that is bereft, by my dubious standards, of a great food scene. But, I see them hyped on blogs and cooking shows about how great the eats are and feel some kind of funny kinship, that I belong there, on the edge. In truth, I don’t.
We went to one of the local produce slow harvest community markets Monday night. I have been itching to go but it is only once a week and it hadn’t worked out until this week. The market itself is usually outside but had moved inside a local coffee shop to get out of the rain and the Big Wheel truck parked outside. So, what I find is something I had worried about. I am totally bland and suburban. It was totally hipper than thou and well, I’m so preppy, tidy and worried that I couldn’t really relax and enjoy it. I love design and thoughtful living and this was some kind of service station turned into a grungy coffee shop. So, that’s where I’m at. I was out of my element (good) and uptight (bad). The food? It was good. I enjoyed it. This is what we ate from the Big Wheel Provision Food Truck.
- Lemon Basil Fries $5.50 – such a good idea and so tasty – slender fries with salty lemon zest and Big Wheel garden basil
- Seared Marinated Flat Iron Steak $9 An on the rare side flat iron with ‘Lisa’s’ yellow rice and local tomato chimichurri
- Big Wheel Meatloaf Sandwich Burger $7.50 Salty meat slab with huge porky bacon lardons, garden herbs, local lettuces and onion cremosa
- to drink? Captain Eli’s Blueberry Soda and Root Beer $2.25 a pop made with cane sugar
- Roasted Banana Bread Pudding. $5.50 Banana Bread – Bread Pudding with Sea Salted Caramel Sauce and Whipped Cream. We got the last two of the evening. A salty crunch on caramel is a unique experience
My Urban Pantry 