July 14, 2012

Sriracha-Lime Summer Orzo Salad

My friends know how much I dread warm weather. Just like clockwork, I find myself watching Lake Tahoe webcams in May with morbid curiosity as the snow melts inch-by-inch. We can't control the change in seasons, but we can control how we choose to enjoy it. So let's start summer off right with a recipe that's been a hit at my recent barbeques!

You'll love my sriracha-lime orzo salad because your guests won't even notice that you conveniently forgot to pick up the expensive meat that the host always gets stuck buying. Oh but hey, thanks for buying the plastic forks man. 

Orzo, a rice-shaped pasta, takes a hot bath in chicken broth before it joins the party of avocado, corn, and black beans that are ready to throw back a few shots of spicy sriracha and fresh squeezed lime juice. You can make this ahead of time so you can spend more time on the patio and less time in your sauna of a kitchen. Let's get started...




March 30, 2012

Quick Tip: How to Make In-N-Out Burger Grilled Onions

In-N-Out Burger is my favorite fast food. In fact, when people ask me what I love most about living in California, I always reply back with "having In-N-Out Burger, the San Jose Sharks, and fantastic weather."

Many people (myself included) have tried to recreate this amazing burger, but failed to reproduce the symphony of flavors, texture, and quality ingredients. Well, I'm proud to say that I've nailed one important part of the recipe: the grilled onions.

They are part of a not-so-secret-menu item at In-N-Out Burger called "animal style." They probably call it that because people turn into monkeys at the thought of these melting morsels of sweetness!

These grilled onions are also great on philly cheesesteaks and hot dogs!



March 12, 2012

Cinnamon Roll Coffee Ice Cream Cake

How delicious and decadent does my cinnamon roll coffee ice cream cake look? Chewy and sweet rolls add the perfect texture to support the amazing flavor combination of cinnamon, coffee, and chocolate. I basically turned a Starbucks coffeehouse into a dessert. 

I know what you're thinking. That looks amazing, but the calories dude..and isn't it time consuming?

Everything in moderation, including moderation. I've lost 40 pounds in the past year by just exercising regularly and having a more balanced diet. I still eat In-N-Out Burger and desserts like this.

This took 5 minutes to assemble. I used store bought ingredients to cut down on time and fuss. Got a favorite cinnamon roll recipe? Feel free to use it instead. Don't like coffee or chocolate ice cream? Put your favorite flavor in. My goal is just to give you a new dessert idea. Let your imagination run with it! 

March 6, 2012

Easy Cheesy Thai Comfort Pasta

Everyone has those days when they need nurturing comfort food, but don't want to spend more time in the kitchen than on the couch. I recently had one of those days when the bi-polar California weather went from 78 and clear to 54 and rainy within 24 hours. I came up with a dish that combines the comforting flavors and texture of spaghetti with the ginger-y, peanut-y, and spicy flavors of Thai food. It really hit the spot.

But you know what? This dish would be great as a quick lunch or a party entree without the hassle. Although my recipe is made for 1 hungry hockey fan, you can easily scale the recipe up based on how many people you plan to serve.

Get this. It only takes 5-15 minutes before you're back on the couch and doing a 'Friends' DVD marathon. Don't believe me? I have proof after the break.

February 22, 2012

Salmon Ceviche Quesadillas with Sriracha Sour Cream

We're experiencing an unusually warm Winter here in Northern California with temperatures in the mid 70s. With weather like this, I find myself in the mood for the lighter and brighter flavors of Summer. So for my first recipe here on Food Mischief, I wanted to show you how to make a perfectly crispy and tender salmon ceviche quesadilla served with a unique sriracha sour cream that gives you just enough heat before it cools you down.

Ceviche is one of the most intriguing dishes I've ever learned about. It's a Spanish/Peruvian dish where you "cold-cook" seafood with the citric acid present in fruits like lime, lemon, and grapefruit. It's typically served with chips as a great appetizer. You may be wondering why someone would wait 4 hours for  the citric acid in juice to cook salmon when you can do it in a matter of minutes in a sautee pan. Cold-cooking allows you to maintain the delicate and fresh textures of seafood. With that said, if you really need something quicker for dinner, go ahead and just cook your salmon over the heat. Texture changes, but the flavor is still awesome!