lunch

Shrimp Tempura Sushi Burritos

May 24, 2016 by joythebaker

Sushi Burritos: an exercise in making my own dreams come true. Also within the category of being my own dream maker: making short ribs (really any ribs at all), making angel food cake (it as fluffy as dreams), and jelly-filled donuts.

I’ve missed sushi since I left beach life in Southern California. Sure… if you live with me here in Southern Louisiana you might have the spot-on, top-secret sushi spot that I’ve missed. If so, feel free to tell me what’s what. There’s something about the sushi on the west coast… it might have something to do with the sea air and the pretension, but it’s satisfying and I miss it. When that longing kicks in, now I have sushi burritos to turn to… a totally over-the-top / mayonnaise-present alternative… that, or a bowl of jambalaya because it’s New Orleans and we might as well bloom where we’re planted.

Fresh fried shrimp, all sorts of veggies, sweet seasoned sticky rice, and nori paper AND AT HOME! Dream life we’re living, it’s true.

Photos by Jon Melendez.

This was my first sushi rice adventure. It’s essential for these giant rolls. The sticky sweet and sour quality will be our glue.

Sushi rice is made by rinsing short grain (often called sushi) rice. It’s rinsed of starches and then boiled until fluffy.

The rice is left to steam in the cooking pan and rest to room temperature before a vinegar and sugar mixture is poured over the room temperature rice.

The vinegar and sugar is for seasoning and texture. Stir well, almost flapping the rice against the sides of the bowl as the vinegar mixture absorbs. Super official.

With the rice prepared and waiting, bring together the tempura batter. I bought tempura batter mix from the grocery because I’m a grown (lazy?) adult, but tempura batter is basically flour, cornstarch, leavening, and cold water. Choose your own adventure.

Shrimp is seasoned then lightly coated in cornstarch before it’s dipped in the tempura batter and fried to juuuust golden.

With all of our veggies slices and rice seasoned… it’s time IT’S TIME!

Prep is key. Have all your veggies sliced and blanched.

Rice is added to a piece of nori. It’s stick so approach this situation with moistened fingertips.

Use moistened finger tips to spread rice to a thin layer creating a 1/4-inch frame inside the nori sheet.

The key to filling these big ol’ roles is that lesssss is more, which is weird to me.

Two or three avocado slices will do. I went a little overboard here and hindsight is 20/20.

Add the toppings that make you happy.

Carrots and cucumber adds color and crunch.

Blanched asparagus and fresh radishes. Scallions if you’re down. Jalapeños because you’re adventurous.

Mayonnaise combined with spicy sriracha sauce because what’s a burrito without a little bit of saucy sauce? Nada. We need it!

Fried shrimp, sriracha mayonnaise and sprinkles of sesame seeds! This is success.

This is the part we have to remember to breathe. Think of this as a roll and shove manuever. Your index finger and thumb do the rolling while the other are on crowd control. Don’t hesitate… just go for it.

Wrangle.

And press lightly to seal.

Slice the rolls in half and marvel and your success!

I mixed wasabi paste with soy sauce and served the extra sriracha mayonnaise on the side. These are dream come true! So fun to make and incredibly satisfying to make. Call everyone… this is a party move.

Tempura Shrimp Sushi Burritos

2016-05-20 14:34:10

Serves 4

Write a review

Save Recipe

Prep Time

1 hr

Prep Time

1 hr

For the Sushi Rice

2 cups short-grain sushi rice
2 cups water
1/4 cup white wine vinegar
1/4 cup rice vinegar
1/4 cup granulated sugar
1 tablespoons plus 1 teaspoon salt

For the Tempura Shrimp

1 cup tempura batter mix
3/4 cup cold water
1 pound shrimp, deveined and tails removed
salt and pepper
1/2 cup cornstarch
vegetable or canola oil, for frying

For the Burritos

8 sushi nori sheets
1 ripe avocado, pitted and thinly sliced
10 blanched and cooled asparagus spears
sliced cucumber
sliced red pepper
thinly sliced carrots
sliced radishes
thinly sliced jalapeno
soy sauce
wasabi paste
1/3 cup mayonnaise + 1 1/2 tablespoons sriracha

Instructions

To make the sushi rice, place rice in a fine mesh strainer and run under cool water for 2 minutes, until the starch rinses away and the water runs clear. Transfer rice to a medium saucepan and top with 2 cups water. Bring to a simmer over medium heat. Cover, lower heat, and simmer until water is completely absorbed (be sure not to lift the lid off the pan), for about 20 minutes. Remove from heat, keep the rice covered and allow to steam and cool for 15 minutes. Remove the lid, fluff rice and allow to cool completely.
In a small saucepan, stir together white wine vinegar, rice vinegar, sugar and salt. Heat until the sugar and salt are just dissolved. Remove from the heat and allow to cool to room temperature.
Transfer rice to a large bowl. Lightly drizzle half of the vinegar mixture over the rice and use a spoon or spatula to stir the seasoning into the rice. Add the remaining seasoning, stirring to combine, creating a slightly sticky rice.
Allow to rest while you make the tempura shrimp.
To make the shrimp, in a medium bowl whisk together tempura batter mix, and a big pinch of salt and pepper. Whisk in the cold water until smooth and let sit for 10 minutes. Place shrimp in a bowl and season with salt and pepper.
In a medium skillet over medium heat, add oil about 2-inches deep. Add a fry thermometer and heat to 350 degrees F.
To fry the shrimp, toss shrimp very lightly in cornstarch. Shake off excess cornstarch and lightly coat in batter and transfer to hot oil. I added about 8 shrimp to the pan, so cooking in batches is best. Heat until lightly golden brown, about 2 minutes. Transfer to a wire rack over a piece of paper towel until ready to assemble.
To make the burritos, place a sheet of nori on the counter. Spoon about 1/3 cup of rice onto the nori and use clean, damp hands to press the rice to about 1/4-inch to the edges of the nori. Starting on the left side, layer the toppings next to one another adding two slices of avocado, asparagus, cucumber, red peppers, carrots, radishes, and jalapenos.
Layer across the rice to cover about half of the sushi. Top with three shrimp.
Drizzle with sriracha mayonnaise (I used a small pastry bag with the tip cut off).
Carefully (this is the tricky part) roll into one giant roll, using the rice to help the edges stick. Slice in half and continue to make more burritos. Enjoy with soy sauce and wasabi cream!

By Joy the Baker

Joy the Baker http://joythebaker.com/

Smoky Black Bean Soup

April 6, 2016 by joythebaker 30 Comments

Having moved into my new house a week ago today, this soup is the first edible thing besides Red’s Chinese to hit my kitchen counter.

Truth is, most of my kitchen is still packed up in boxes and stacked in the guest room. Two things: I have so much SO MUCH kitchen stuff and I (who formally has lived in 600 st ft apartments) have a guest room! Kitchen things and guest room things do not belong together so I’ve got to get it sorted somehow.

I need a pantry system before I commit to opening another box. I need Tracy to come help me know what goes where (See: Shuterbean’s Pantry Organization). I need NEED to find at least one of my three wine openers. Good grief!

Soups on. Every new home needs three things: a pot of soup, a loaf of banana bread, and the dang wine opener. Soup first.

A friend ordered a smoky tequila cocktail on Sunday, and instantly this smoky soup popped in my brain. I dug out my soup pot, somehow found my salt dish, and got a few new savory ingredients to play with: Smoky Chipotle Paste and Liquid Smoke!

Here’s what we’re working with:

Soaked black beans (Dried beans are the way to go! Just soak them overnight)
Lots of fresh garlic, onions, bell pepper, and celery.
Jalapeno for spice
Chipotle paste, cumin, and liquid smoke for loads of flavor.
Chicken stock. Coffee, too (in my morning mug and also in the soup).

Black beans can take a lot of flavor Don’t be scared.

Sautéed vegetables and slightly softened beans. I added chicken stock and a cup of coffee for intrigue and depth. Feel free to use vegetable stock and skip the coffee if you’re vegetarian or suspicious.

The soup is simmered until the beans are good and soft, just over an hour. Liquid smoke is added and the soup is blended until as smooth as possible. I added more water and chicken stock as I blended the soup just to create a more soupy soup.

Toppings are key:

White rice
Guacamole, definitely do it.
Fresh fried tortillas
Fried plantains for sweetness

It’s a fine first lunch with a cold Goose Island Beer and a counter seat among the boxes.

For other soup endeavors, see: Spicy Vegetarian Tortilla Soup.

I’ll let you know when the pantry is organized and the wine opener is located. Please send an adult, that will certainly expedite things.

Smoky Black Bean Soup

2016-04-05 23:26:42

Serves 6

Write a review

Save Recipe

Prep Time

24 hr

Prep Time

24 hr

Ingredients

1 pound dried black beans (soaked overnight)
3 tablespoons canola oil
1 small onion, diced (about 1 cup)
3 celery stalks, diced
1/2 green bell pepper, seeded and diced (about a heaping 1/2 cup)
1/2 seeded and diced jalapeno
2 or 3 garlic cloves, crushed
2 tablespoons chipotle paste
3 teaspoons ground cumin
6 cups chicken or vegetable broth
1 cup black coffee
1 bay leaf
salt and pepper to taste
a few dashes of liquid smoke, to taste
more hot water or stock to thin the soup

For topping

cooked white rice
guacamole
fried tortillas
pan-fried plantains
sour cream

Instructions

Rinse beans and pick through, using your super vision to pick out any pebbles or stones. Place beans in a large bowl or pot and cover with water 2-inches above the beans. Cover and allow to rest overnight (or for at least 6 hours). After soaking, drain in the beans and rinse in a colander.
To make the soup, in a large stock pot heat oil over medium heat. Add the onions, bell pepper, and celery and saute until softened and just beginning to brown, about 5 minutes. Add the garlic and jalapeno and saute for 3 minutes more.
Add the chipotle paste and cumin. Stir until thoroughly combined.
Add the soaked and drained beans. Add the chicken broth, coffee, and bay leaf. Cover, reduce heat to low and simmer until the beans are very well softened, about 1 hour. Remove from heat.
Use a hand blender to blend the soup to smooth. Add more hot water or stock as necessary to thin the soup. If you don't have a hand blender, blend the soup in batches in a stand blender, being careful not to fill it too full. Add more water or stock to thin if necessary.
Season with salt and pepper. Stir in liquid smoke to taste. Serve warm with all sorts of toppings.

By Joy the Baker

Joy the Baker http://joythebaker.com/

Friday Fish Fry

March 8, 2016 by joythebaker 33 Comments

Growing up in a Catholic family meant that the beginning of Spring was all about Lent. At some point everyone would have ashes on their foreheads, there was a portion that included palm fronds, and then there were Friday afternoons working in the church kitchen stirring large batches of cole slaw, dredging strips of fish for frying and being bossed around by the not-priest church boss Barbara. She makes the best potato salad… she’s supposed to be bossing the Friday Fish Fry.

In my experience, Friday Fish Frys are best enjoyed off of a paper plate, at a folding table with older church ladies most of whom are mistaking you 2for your sister… and you just go along with it… keeping one eye on the dessert table for the dwindling portions of the Sweet Potato Pie. That’s how you know it’s Lent. And it’s a good thing you gave up chocolate and not french fries.

Let’s fish and fry!

I used cod for our Friday Fish Fry. It’s a solid white fish that maintains its moisture and flakes when bitten into.

Set up three dredging bowls. This is the path to success.

All-purpose flour with salt and pepper.
Cornstarch, baking powder, creole seasoning, flour, milk, and sparkling water. A wet batter.
Panko bread crumbs, for golden crispness.

Here’s the gravy train. That must be what Catholics call it, right?

Fish pieces are lightly coated in flour, dipped into the wet batter, and covered in panko.

Well coated fishy fish bites.

It’s time for frying… and we’re talking deep-fat frying. About 2 good inches of oil is heated to 375 degrees F. Fish is fried for 2 minutes on each side. Enough to be made golden and irresistible.

I served our Friday Fish Fry with homemade sweet and sour vinegar cole slaw from this simple recipe, here. Add extra carrots, less sugar, and purple onions. It’s simple and satisfying. Also, french fries… shoestring, baked from frozen because we have no shame in our game, and topped liberally with garlic butter, also no shame in that game.

Friday is on the horizon and it’s looking mighty delicious.

Friday Fish Fry

2016-03-07 22:12:50

Serves 4

Write a review

Save Recipe

Prep Time

30 min

Cook Time

20 min

Prep Time

30 min

Cook Time

20 min

For the Fish

1/2 cup cornstarch
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon Creole seasoning
1 1/2 cups all-purpose flour, divided
salt and freshly cracked black pepper
1/2 cup 2% milk
1/3 cup lemon sparkling water
2 cups panko bread crumbs
1 1/2 pounds cod fillet, cut into 2-inch chunks
canola oil for deep frying

For the Cole Slaw Dressing

1 cup apple cider vinegar
3/4 cup granulated sugar
3 tablespoons extra-virgin olive oil
1 clove garlic, finely minced
1 teaspoon freshly ground black pepper
1 teaspoon celery seeds

For the Slaw

1 large head green cabbage (about 3 1/2 pounds), finely shredded by hand
2 large carrots, peeled and grated on the large holes of a box grater
1 medium purple onion, finely sliced by hand
2/3 cup sugar
1/3 cup kosher salt

For the Fries

1 bag frozen shoestring French Fries
4 tablespoons unsalted butter, melted
3 cloves garlic, finely minced
1/2 teaspoon salt
3 tablespoons fresh parsley, coarsely chopped

Instructions

To make the fish, you'll need three shallow bowls.
In one shallow bowl, whisk together the cornstarch, baking powder, salt, Creole seasoning, and 1/2 cup flour. Stir in milk and sparkling water until smooth.
In another small bowl, whisk together remaining 1 cup flour, 3/4 teaspoon salt and 3/4 teaspoon freshly cracked black pepper.
In the final shallow bowl, add breadcrumbs.
Heat about 4 cup canola oil in a medium saucepan over medium heat. Use a fry thermometer to bring the oil to 375 degrees F.
To prepare the fish, first toss in the seasoned flour, shaking off any excess. Dip in the batter, shaking off any excess. Finally, cover in panko and place on a wire rack over a rimmed baking sheet.
Fry the fish in batches, cooking for 2-3 minutes on each side.
Return to wire rack to cool slightly and drain.
To make the cole slaw, for the dressing, whisk together vinegar, sugar, oil, garlic, black pepper, and celery seeds in small bowl. Microwave for 45 seconds and whisk again, dissolving the sugar.
For the slaw, toss together the cabbage, carrot, and onion in a large bowl. Sprinkle with remaining sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper. Chill until ready to serve.
To make the fries, cook the fries in the oven according to the package directions. While the fries bake, melt the butter in a small saucepan over medium heat. Add the garlic and cook for 1 minute more. Add the salt and parsley and remove from heat. Drizzle butter and garlic mixture over the baked fries to your desired butteryness. Serve warm.

By Joy the Baker

Joy the Baker http://joythebaker.com/

Crab Cake Dinner

February 18, 2016 by joythebaker 45 Comments

I have a certain supermarket stroll. The sort that, no matter the crowd, no matter the shopping cart obstacles, I can make my way through the grocery store maintaining a moderate amount of zen. I bag up mushrooms, reach for a clamshell of blueberries, and scoop bulk shovels of oats and popcorn without having to think much about it. I glaze down the chocolate aisle, super casual, like I just happened upon it when in fact I’m going straight for the Brown Butter Dark Chocolate bars. Same for the chip aisle… oh, how did I end up here? I better just grab a bag of potato chips… just since I’m here.

My supermarket stroll rarely strays from course. The consistency is how I maintain the zen… and also end up eating a lot of scrambled eggs, spinach, and handful of blueberries for dinner. I rarely wander past the seafood section for no other reason beyond mundane grocery habits.

Welp… maybe habits are meant to be expanded upon. Rules are meant to be broken, that’s for sure (or at least what they say). Maybe we try habits, occasionally, too.

Crab cakes? They’re butter-topped and baked. Let’s!

Crab cakes start with a creamy-salty-eggs glue sauce. That’s a technical term that chefs use to refer to sauces that also stick. Glue sauce: mayonnaise, dijon mustard, capers and fresh parsley, an egg, and lemon juice. The egg is the real glue. The rest of the ingredients get to hang out and take credit.

Whisked well. Old Bay seasoning is added for spice and New England flavor homage. Extra salt and fresh cracked black pepper because because.

To the wet mixture we add our crab meat. I used the smaller, special claw meat because I like how it binds into patties. Bread crumbs too, to compliment our egg binding and add gumption.

Big scoops shaped into thick patties on a well-greased baking sheet. I made 8 patties and drizzled the unbaked patties with melted butter before baking until lightly browned and broiled until golden.

I served the crab cakes with roasted potatoes (topped with whole grain mustard and fresh parsley), and very buttery corn. It’s an oven dinner, besides the corn. Fresh and light and if you’re chilly on a February night, because it’s chilly on February nights… this is a warming dinner (picture me standing my the oven) and reminiscent of sunny days to come.

Crab Cakes

2016-02-16 14:07:36

Write a review

Save Recipe

Ingredients

1 pound small-size fresh crabmeat, such as special or claw
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1/3 cup fresh flat-leaf parsley, chopped
3 tablespoons coarsely chopped capers
juice of half a lemon, plus wedges for serving
1 large egg
2 1/2 teaspoons Old Bay Seasoning
Coarse salt and freshly cracked pepper
1/2 cup panko bread crumbs
3 tablespoons unsalted butter, melted

Instructions

Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Spray a rimmed baking sheet with non stick cooking spray and set aside.
Place crabmeat on two layers of paper towels to let drain slightly and gently pick through, removing any shells that remain.
In a medium bowl, whisk together mayonnaise, mustard, parsley, capers, lemon juice, and egg. Whisk in Old Bay Seasoning, and a good pinch of salt and pepper. I used about 1/2 teaspoon salt and 1/4 teaspoon freshly cracked black pepper.
Add the crabmeat and breadcrumbs, using a wooden spoon to gently fold together until thoroughly mixed.
Dividing evenly, form mixture into 8 cakes. I used a very large cookie scoop to scoop the mixture onto the prepared pan and gently shape into cake rounds. (To make ahead: Arrange cakes in a parchment paper-lined container so they do not touch; separate layers with additional parchment. Cover and refrigerate up to 1 day.)
Just before baking drizzle the cakes on the pan with melted butter. Bake for 10-12 minutes, until they begin to brown and bubble. Remove from the oven and heat the oven to broil. Broil until golden brown and warmed throughout, about 5 to 7 minutes (move to lower shelf if tops brown too quickly). Serve with tarter sauce and lemon wedges.

By Joy the Baker

Adapted from Martha Stewart

Joy the Baker http://joythebaker.com/

Olive Oil Braised Chick Peas with Feta

February 8, 2016 by joythebaker 53 Comments

You know those tangy bean salads you might find, suspiciously warm, sitting out on a picnic table at a church picnic? It’s the salad with chickpeas and kidney beans and canned green beans and… is it vinegar? Is that all that it is? It’s the salad that no one wants. Except me. I’m the one that LOVES it. Even suspiciously warm.

This is not that. This is better. Not suspicious, rich, salty, and spicy. It’s a good way to bean.

This recipe is simple. We’re using canned chickpeas. That’s easy. But since this dish is olive oil forward, it’s best to use a good quality olive oil. Doesn’t have the be the most expensive bottle you can find. My favorite: California Olive Ranch. Another savory must: Hot Smoky Paprika.

Here’s how we do:

• Chickpeas are drained from their can and rinsed.

• Onions are sautéed until softened and browned.

• Capers are drained.

• Feta is crumbled.

I wedged some lime for spritzing and hard-boiled some eggs because they make a nice addition to our snack attack.

Into a baking dish the chickpeas, capers, sautéed onions, a few sprigs of fresh thyme, sea salt and freshly cracked black pepper.

The dish is covered with foil and baked until bubbling and warm through, about 45 minutes.

We’re softening the chickpeas even more, and breaking down the flavors of the thyme, capers, and onions.

Essentially we’re marrying a lot of savory deliciousness.

Serve warm on crusty bread because everything should be served warm on crusty bread… except ice cream.

This is a delicious and suuuuuper simple or appetizer, but I’ll be honest and tell you that I ate it for dinner two nights in a row. That’s two cans of chickpeas in two days, in case you’re counting. That’s a lot of bean.

Olive Oil Braised Chickpeas with Feta

2016-02-07 14:05:37

Serves 4

Write a review

Save Recipe

Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Ingredients

3/4 cup good olive oil
1/4 cup finely diced yellow onion
2 (15-ounce) cans chickpeas, drained and rinsed
1/4 cup capers, drained
sea salt and freshly cracked black pepper
3 sprigs fresh thyme
1/2 cup crumbled feta
smoky paprika for serving
crust bread for serving
hard boiled eggs for serving

Instructions

Place a rack in the center of the oven and preheat oven to 375 degrees F.
In a small skillet over medium heat, heat a splash of the olive oil. When oil is hot, add the onions and saute until softened and just beginning to brown, about 5 minutes.
Remove from heat and scrape into a medium oven-safe baking dish.
Add the drained chickpeas, capers, salt and pepper and fresh thyme. Pour the remaining olive oil over the mixture. Stir gently to combine. Cover with foil and bake for 30 to 40 minutes, until the mixture is bubbling and the chickpeas are even more soft.
Remove form the oven Remove the foil. Add crumbled feta and smoky paprika. Allow to cool for 15 minutes before serving.
Serve warm with crust bread, and boiled eggs.

By Joy the Baker

Joy the Baker http://joythebaker.com/

Spicy Buffalo Chicken Sweet Rolls

November 3, 2015 by joythebaker 15 Comments

I have a lot of guilty pleasures. So many, in fact… I think I’ve stopped feeling guilty about them. What’s the use in that anyway?

One of the many, not Real Housewives of New York City related (guilty) pleasure is, sweet rolls. Store bought, smashed package, ultra soft, pillows of sweet dough. Really the best!

This stuffed sweet dough recipe is inspired by a recipe in Martha Stewart’s Appetizers a new (of course LOVELY) book by the queen. Turns out she and I have the same sweet dough pleasures. She prefers to stuff hers with lobster roll filling (because she classy as ever), and I went with a spicy buffalo chicken inspired filling. I’m classy, too… mostly.

Essentially we’re making conjoined mini sandwiches. And we’re feeling like genius winners of success and fortune. That’s not an overstatement. We’re talking about sweet roll sandwiches!

Let me help you down the road that leads to stuffed sweet buns.

Here’s what you’ll need.

Hawaiian Sweet Rolls. Get two packages because you’ll probably eat a third of one package in your car in the parking lot of the grocery store. You think you won’t but you totally will.
Poached Chicken Breast. It’s boiled chicken folks. Boiled and shredded chicken. Here’s how to poach chicken breast.
Celery because we sometimes like vegetables, and this particular vegetable is crunchy and benign and really refreshing with spicy chicken-stuffs.
Mayonnaise and Spicy Wing Sauce. Both are store-bought because they come from the store delicious. Wing sauce is essentially hot sauce (the very hot kind) and melted butter. The store-bough version is much more balanced in seasoning that I can do on my own. Mayonnaise adds a creamy and cooling element. If you don’t like mayonnaise… I tell you my thoughts about that here.
Blue cheese for strength and tang and an element of DANG GOOD refinement. Chives because we’re classy dammit.

…

Beef Enchiladas with green olives and raisins

September 18, 2015 by joythebaker 18 Comments

Making enchiladas in my family is an event. Not one of those ‘bust out the fine china’ events… but definitely a ‘dad’s been wearing an apron over his pajamas all day’ event. That’s a sign that something really delicious is coming out of the kitchen… the pajama and apron combo.

Lots of loud family around the table – Paper plates – Fighting over homemade guacamole – Who is making the next batch of margaritas? – When does the next pan of enchiladas come out of the over? – Who already ate a slice of cake? – Pass the enchiladas, please. – Now, please. – Thank you. – Seriously, now.

It’s like that.

This particular pan of enchiladas deviates from my family’s traditional beef and cheese enchilada. Read: I can’t leave well-enough alone.

I’ve added sliced green olives and sweet purple raisins to the savory beef filling. It’s a riff of a Central and South American empanada filling and it’s dang delicious. Sweet meets salty, plus beef enchilada, so…. we’re naturals. Let’s go!

If your instinct is something like.. but I don’t like olives / raisins, can I leave them out?… Sure. You’re the boss of you. But why don’t you like (California) Raisins!?

Related: Malo’s Beef and Pickle Tacos

…

How To Make The Best BLT Sandwich – Pro Tips from a Professional

August 20, 2015 by joythebaker 118 Comments

Ok. So maybe I’m not a professional BLT magic maker in the strictest sense of the word professional. A professional BLT magic maker is a good-hearted line cook who sneaks extra bacon into your sandwich. I’m just an enthusiast. A professional enthusiast… can we leave it at that?

Here are my Top Seven Tips to making the best BLT! You think you know… but you have no idea.

• Let’s start with bread! Bread should either be perfect, or perfectly horrible. Let me explain. The best BLTs are made on fresh bakery-baked bakery bread. The more times you mention the word ‘bakery’, the better the bread. I chose a soft loaf of bakery-baked white bread from Willa Jean Bakery in New Orleans.

If you can’t, or don’t want to, get your hands on bakery-baked bakery bread, go with grocery store sliced white bread… I’m taking like, Wonder Bread. It’s so soft and fluffy… I need a pillow made out of Wonder Bread to snack myself to sleep every night. Thanks.

Also, bonus… you can choose whatever bread makes you feel good. You’re grown.

• To toast or not to toast. TOAST! We’re not heathens (well… we are, but we’re still going to toast our bread like civilized people).

You can toast your bread in the toaster oven, to your desired shade of golden brown. (You don’t need me to tell you this.)

You can toast your bread under the oven broiler where you will forget it and find yourself with blackened bread pucks.

You can be like me and rub your sliced bread in lard and sizzle them in a cast iron skillet until mostly browned and a little burnt on both sides. I mean… I just said lard and meant it.

…

Watermelon Wedge with Kale, Jalapeño, and Avocado

August 6, 2015 by joythebaker 23 Comments

“I’m not so sure about watermelon and green salad.”

I hear you. I hear you, fan of donuts and caramels and watermelon margaritas. Watermelon and greens? Suspicious. I totally get it.

Just imagine this watermelon as a crisp, slightly sweet, juicy and delicious plate upon which you eat your salad from. Except it’s an edible plate. A plate that you’re going to eat. Because actually it’s just fruit and it really is delicious with a slightly spicy kale salad.

Its August. We’re melting. But we’re not going down without a fight. Watermelon and greens to the rescue.

…

Charred Fresh Corn Cakes

July 28, 2015 by joythebaker 28 Comments

You mean to tell me that I get to walk into a grocery store these days and choose between soft ripe peaches, juicy strawberries, big-ol raspberries AND fresh corn on the cob!? It’s just too good. Everything is like candy. Candy that I can char over an open flame and smash into savory pancakes.

I might need someone to hold my hand and tell me everything is going to be alright when summer fades and Winter tubers are all we have to get excited about.

Spoiled. Consider me spoiled.

Now let’s make some cakes!

…

lunch

Footer

instagram