Please Stop Putting the pit in the Bowl! I’m sorry if this offends those of you who still insist on putting the avocado pit in the bowl. You all declare that it keeps it from turning brown. It absolutely does not. The only part it […]
Hold the asphalt please Pepé was a little confused when I said we were making street tacos. He thought we were going get some asphalt from the road and make it into a taco. His head must be full of gravel. LOL His little chompers […]
There’s no law about slaw
Well, I was smoking a pork shoulder for our guests and as usual I was going to make the standard coleslaw to go with it, when out of nowhere, Pepé le Chef jumped out and said, “NO, NO SHERIE… Is your head made of a cabbage? Step outside the bowl and make something new. Make something colorful, sweet and bit spicy. You don’t want to bore your friends to death.” I said, “okay, okay! First, my name is not Sherie… (Seriously how does he not know this already?) Secondly, take it down a notch short stuff or I’ll kick your little wooden butt to the curb.” We put our heads together and came up with this Jicama Mango Slaw. It’s great as a side dish or as you will see in the next post, we used it and the smoked pulled pork for some pretty damn fine pulled pork street tacos.
Pepé was sleeping on the job. Luckily it was so easy, I didn’t need his help anyway.
Jicama Mango Slaw
- 1 Cups Jicama peeled and chopped
- 1 1/3 Cup Red Cabbage chopped
- 1/2 Cup Mango chopped
- 4 Tablespoons Jalapeño about 1 jalapeño seeded finely chopped
- 3 Tablespoons Lime Juice about 1 lime
- Zest from 1 lime
- 2 Tablespoons Orange Muscat Champagne Vinegar (apple cider vinegar will work too)
- Salt and Pepper to taste
- Peel Jicama like you would a potato (or with a sharp knife) and chop it up along with the cabbage, mango and jalepeño.
- Add all other ingredients and serve as a side dish beside fish or BBQ or a topping for our smoked pulled pork street tacos.
The best tuna salad ever Okay, now I know that sounds like I’m bragging, but I have been told by many people that my tuna salad is the best they have ever eaten. And I have been asked to post this recipe more than once. […]
Is there time for tasty taco tuesday tongue twisters today? Pepé and Claude challenge you to come up with some tasty taco Tuesday tongue twisters of your own while we make these easy and healthy fish tacos, but don’t talk with your mouth full (that […]
More Soup for You!
Who remembers “The Soup Nazi “ character from the NBC series Seinfeld that ran from 1989 to 1998? The owner of the soup kitchen was not a patient man, but he evidently made a incredible bowl of soup which would cause people to line up around the block to get some. If you didn’t behave exactly as he expected while waiting in line to order his heavenly soups, then you were denied and he would shout “NO SOUP FOR YOU” for everyone to hear. You may even be banned from his amazing concoctions for as long as a year.
Now Pepé makes a good bowl of minestrone soup, but all this talk has gone to his head and now he is yelling “NO SOUP FOR YOU” over and over. He’s even demanding that we pay for it. I think a spoon just flew across the room! Just what we need a one foot tall dictator in the kitchen.
Nobody wants to worry about being denied a delicious bowl of piping hot soup — especially in the middle of winter?
Well, no worry about that here, this soup is delicious and super easy to make. You can modify it to be vegetarian, gluten free or neither. You can add or delete anything you wish. This recipe is not only filling, but comforting and will warm your body down to your soul. Invite friends, make some crusty bread and make an evening of it without all the fuss of a big fancy dinner. Your friends and family will appreciate it and will be impressed that you didn’t just pour it out of a can. Even this bread recipe is really easy… Add a compound butter and you’ll be turning your porch light off to keep people from coming to your place for dinner every night.
Cut up onion, celery and carrots (otherwise known as a mirepoix).
Heat dutch oven or soup pot on medium high. Add olive oil. Sauté onion, celery and carrots until slightly tender (about 8 minutes), add garlic and cook for 2 more minutes. (Don’t cook garlic too long or it will taste bitter).
Add broth, water, tomatoes, beans and spices and cook for another 15-20 minutes. Taste. Adjust seasoning if needed. Add spinach or kale and cook for 5 minutes. Add pasta and cook pasta until al dente – about 8 minutes (see cooking time on pasta instructions). If adding cooked meat, add it in the last 5 minutes of total cooking time just to heat it up. You can also cook pasta in a separate pan and just add it to your bowl of soup right before serving.
- 2 Tablespoons olive oil
- 1 Cup Onions (Chopped)
- 2-3 Stalks Celery (Chopped)
- 1 Cup Carrots (Sliced or Chopped)
- 4 Cloves garlic (Minced)
- 4 Cups Vegetable Stock or Chicken Stock
- 1,1/2-2 Cups water
- 1 Can Diced Tomatoes
- 1 Can Kidney Beans (Drained and Rinsed)
- 1 Can Black Beans (Drained and Rinsed)
- 1 Can Green Beans
- 1 Tablespoon Dried Parsley
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Dried Basil
- 1/3 Teaspoon Dried Thyme
- 2,1/2 Cups Fresh Baby Spinach Or Kale (remove stems from kale)
- 1 Cup Small Shell Pasta (Optional)
- 1,1/2 Cups Cooked Chicken (Optional)
- Cut up onion, celery and carrots (otherwise known as a mirepoix). Heat dutch oven or soup pot on medium high. Add olive oil. Sauté onion, celery and carrots until slightly tender (about 8 minutes), add garlic and cook for 2 more minutes. (Don’t cook garlic too long or it will taste bitter). Add broth, water, tomatoes, beans and spices and cook for another 15-20 minutes. Taste. Adjust seasoning if needed. Add spinach or kale and cook for 5 minutes. Add pasta and cook pasta until al dente – about 8 minutes (see cooking time on pasta instructions). If adding cooked meat, add it in the last 5 minutes of total cooking time just to heat it up. You can also cook pasta in a separate pan and just add it to your bowl of soup right before serving.