Published by mel on May 7, 2009 in entree and recipe.
Will I sound like a broken record if I say I don’t have time to write a post today? What I do have is a really delicious pork chop. That pork chop is covered in a Roasted Poblano and Goat Cheese sauce. And next to that pork chop is a fluffy pile of Cajun rice (though that recipe will come another day). Altogether, a surprisingly easy and delicious meal!
The roasted poblanos add a subtle, smoky, spiciness that plays well with the tangy goat cheese (thanks to Ile de France for providing me with such tasty ingredients!) and a seared pork chop is the perfect vehicle for scooping the sauce.
Overall, delicious, delicious pork, cheese and peppers. The perfect meal.
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Published by mel on May 1, 2009 in entree, recipe and sides & bites.
Tuna Melts are some of the best comfort food around. They’re warm, toasty and covered in melted cheese. I think melted cheese is the pinnacle of all things comfort food. Mac & Cheese, pizza, baked pasta, lasagna, etc, etc. And yummy, mayo-y, cheesy tuna melts.
Instead of going the traditional route, I made these Southwestern by mixing the tuna with roasted poblano mayonnaise, black beans and pickled jalapenos. Smother in shredded Jack and Cheddar cheese and you’ve got a big ole’ Southwestern Tuna Melt that’s creamy, spicy and absolutely delicious. Tom went absolutely crazy for it and I’m sure my sister-in-law will be making it as soon as she sees it. She’s obsessed with all things tuna and southwestern.
If I could choose one thing to eat every day, it might be this sandwich. It would probably be pizza, but it just might be this sandwich. It’s that tasty. Wish I had one right now!
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Published by mel on February 11, 2009 in entree, recipe and sides & bites.
I am in love with this soup (surprise, surprise! I love all soup). Topped with a drizzle of smoked paprika oil and another of cilantro yogurt, it’s slightly spicy, creamy and very good. But before I go into more detail, let’s talk about garnishes. More specifically, cumbersome garnishes like the toasted slice of ham peeking out of this soup. I didn’t leave it whole for aesthetic reasons — I was just to lazy to slice it up. Big mistake. I had to eat around it and I missed the smoky ham bits with every bite. It wasn’t pretty. Moral of the story? Don’t add big stupid garnishes to your dish. Even if they’re pretty, they’ll just get in the way later.
So, back to the soup. I bought some Purple Idaho potatoes at the market, thinking they’d be purple all the way through. I love how pretty and colorful they look on a plate! Turns out, only the skin was purple, and the insides were as creamy yellow as a standard Idaho. No matter, they were just as tasty. This soup is really simple — just saute onions, garlic and poblano peppers, add potatoes and chicken stock and you’re basically done. The smoked paprika oil and cilantro yogurt really complete the dish, and the crisped ham added a nice crunch and smokiness (bacon bits would be fabulous, too!).
If you like potato soup and spiciness, then this is the soup for you. Next time, I think I’ll add some sauteed Spanish chorizo bits instead of the ham. Either way, I’m making this again. And soon!
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