Foodgasms

[Fuckette]

Mojo-Marinated & Grilled Flank Steak

For the Mojo:
12 cloves garlic (or 4 Tbs. minced garlic)
2 habaneros, cored, seeded, and minced (wear gloves)
4 tsp. whole cumin seeds, toasted
Kosher salt
1 cup olive oil
1/3 cup lime juice
1/3 cup orange juice
1 ½ Tbs. sherry vinegar
Freshly ground black pepper
1 onion, thinly sliced and grilled

For the steal:
1 – 1 ½ pounds flank steak
Kosher salt and pepper

Make the mojo: Mash the raw garlic, chiles, cumin, and 1 tsp. salt in a mortar and pestle (or use food processor). Scrape mixture into bowl and set aside.

Heat olive oil until fairly hot but not smoking and pout it over the garlic-chile mixture (the oil should sizzle when it hits the cool ingredients), stir, and let stand for 10 minutes. This will cook the garlic slightly. Whisk in the lime juice, orange juice, and vinegar. Season with salt and pepper and set aside to cool completely.

Put the steak in a shallow bowl or zip-top bag and pour 1 cup of the college mojo over it. Seal and refrigerate at least two hours, or overnight, turning occasionally. Refrigerate remaining mojo.

Cool and serve: Light a grill. When the grill is hot, remove the steak from the marinade, pat dry, and season with salt and pepper; grill for 5-7 minutes on one side and 3-4 minutes on the other. Remove from the grill and let rest for 5 minutes. Meanwhile warm remaining mojo over low heat. Slice flank steak very thinly on the bias and serve with grilled onions and reserved mojo.

yummy
nice paired with homemade corn tortillas

 

[Tati]

anything named after whores has got to be good.

HA! That is exactly what I said!

 

[LowMurmur]

HA! That is exactly what I said!

If Olive Garden invented it:
"Come for the pasta, stay for the orgasm!"

 

[Recidiva]

I just made these. I made them double sized. I know you're supposed to cut them in half and fill them. We just piled shredded chicken with mole sauce on top with some sour cream.

YUM. Thank you Venezuela!

AREPAS

1 cup arepa flour (precooked cornmeal)
1 cup crumbled ricotta salata or grated mozzarella (1/4 pound)
1 cup plus 2 tablespoons water
1/8 tsp salt
1/4 cup vegetable oil

Makes 5 Arepas

Preparation

Toss together arepa flour, cheese, and 1/8 teaspoon salt in a bowl, then stir in water until incorporated. Let stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).

Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide), then gently press around side to eliminate cracks. Transfer to a wax-paper-lined surface. Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface.

Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch. Drain on paper towels.

 

[Tinkersquash]

Monkfish and salmon kebabs for dinner, drizzled with olive oil and lime pepper.

Happy Squash.

 

[Collette]

I just made these. I made them double sized. I know you're supposed to cut them in half and fill them. We just piled shredded chicken with mole sauce on top with some sour cream.

YUM. Thank you Venezuela!

AREPAS

Just ask your self this.

Are you ready for a throwdown?

 

[Recidiva]

Just ask your self this.

Are you ready for a throwdown?

I know, right?

They just looked so good.

I'm getting plantains for next week.

 

[Tati]

Collette, look...cute sunflower cupcakes. People are just so damn clever!
http://skiptomylou.wordpress.com/2008/01/29/happy-birthday-kansas/

another version...
http://goodthingscatered.blogspot.com/2008/06/sunflower-cupcakes.html

 

[Collette]

Collette, look...cute sunflower cupcakes. People are just so damn clever!
http://skiptomylou.wordpress.com/2008/01/29/happy-birthday-kansas/

another version...
http://goodthingscatered.blogspot.com/2008/06/sunflower-cupcakes.html

Those are wonderful! I've seen them done with an Oreo in the center, but the cereal gives that textured effect.

I'm so glad you linked these now. I have a birthday cake order this week and I'm having to go easy on the colors because she's going to have to travel with it for several hours. (Cream cheese based frosting and I'm afraid dark colors will bleed in this weather.) I'm thinking white and yellow daisies, but wanted a shot of color and was considering ladybugs. Making them on m&m's is a great idea! I'll just stick them on with royal icing to keep them out of the buttercream. Thank you!!

 

[JustSkye]

Let's see...a must is The Cake Bible by Rose Levy Beranbaum. An older book, but she addresses anything cake related that you can think of. She has a website/blog that's very informative, too. That's where I found out how to make my own baking strips for around my pans instead of having to purchase them. Cakes come out perfectly level! http://www.realbakingwithrose.com/

I've also been picking up a lot of cupcake/miniature cake books, lately. The Whimsical Bakehouse has some fun ones (http://www.whimsicalbakehouse.com/), and I picked up Pretty Party Cakes by Peggy Porschen, as well as Party Cakes by Mich Turner.

The following books are pure eye candy...
Confetti Cakes by Elisa Strauss
Cakes to Dream On by Colette Peters
Cakes to Inspire and Desire by Lindy Smith

All do very contemporary, over-the-top cakes and you may have seen Elisa and Colette on Food Network. Both have won challenges and Colette also judges. I'd love to travel to take a class from her, but tuition starts at $850...yikes.

I am actually looking at these now, and ordering a few. These look great.

If I had the $850 to blow and money for the rest, I'd go in a heartbeat! I love watching and learning about these things. I've learned a lot of things working with chocolate, too. I hope you keep posting pics of the wonderful work you do. It's fun and refreshing to see it. I miss seeing pics of Torti's food, too. Both amazing cooks, you two.

 

[BallinaB]

Collette ... thanks for the wonderful ideas. I made these today just to hear my little nephew giggle. Every time he ate one he would say to the bear, "you're going into my belly, Bear."

The cutest thing ever!

http://i74.photobucket.com/albums/i278/emcarey/DSCN1081.jpg

 

[Collette]

Collette ... thanks for the wonderful ideas. I made these today just to hear my little nephew giggle. Every time he ate one he would say to the bear, "you're going into my belly, Bear."

The cutest thing ever!

That's so awesome! I love baking for kids. There's nothing better than seeing their reaction.

I see your bears are enjoying a nude beach.

 

[tortoise]

Bear carnage!

 

[BallinaB]

That's so awesome! I love baking for kids. There's nothing better than seeing their reaction.

I see your bears are enjoying a nude beach.

Yes, I figured that there need to be more nude beaches.

 

[BallinaB]

Bear carnage!

Total...bear body parts everywhere.

 

[rosco rathbone]

I made Pasta Puttanesca, with a side of grilled vidalia onion and zucchini...twas very yummy and spicy.

Oh and I ordered an ice cream maker, I found a 1.5 quart ICM which is a perfect size for me and my freezer, plus it was a great price. I can't wait for it to get here so I can make sorbets and gelatos!

My pasta puttanesca always comes out too salty.

TOday: pan-fried whole red snapper, rubbed with Old Bay then chilled in fridge 3 hrs in an escabeche sauce: white wine vinegar, whole allspice berries, hot pepper, and sauteed onion and carrot slices.

Tomorrow night I am learning mackrel rundown (coconut milk reduction sauce) and punkin soup, Jamaican style, in an actual home kitchen with a real Jamaican mama teaching me how to cook it. She speaks the patois and everything.

 

[JustSkye]

I posted this pic for Tati's birfday thread (I'm such a dork. I posted it too early), but I thought of both Collette and Tink. I bet you could both do this cake or something pretty darned similar. You're both so very talented.


Linkie

 

[Tinkersquash]

Grilled Haloumi

I had almost given up on finding any haloumi and was all set to make my own, when I stumbled across the stuff last week. I've stocked up! I've been eating mine drizzled with lemon olive oil, tomato and onion.

http://bp2.blogger.com/_V8CJ9SigOho/R8byQsgg5zI/AAAAAAAACTU/CSbOdQlv6sE/s400/IMG_4090.jpg

 

[IndieSnob]

I had almost given up on finding any haloumi and was all set to make my own, when I stumbled across the stuff last week. I've stocked up! I've been eating mine drizzled with lemon olive oil, tomato and onion.

http://bp2.blogger.com/_V8CJ9SigOho/R8byQsgg5zI/AAAAAAAACTU/CSbOdQlv6sE/s400/IMG_4090.jpg

For a moment there I thought you were giving out my recipe for boil-in-bag rice with polish sausage.

Phew.

 

[tortoise]

I had almost given up on finding any haloumi and was all set to make my own, when I stumbled across the stuff last week. I've stocked up! I've been eating mine drizzled with lemon olive oil, tomato and onion.

http://bp2.blogger.com/_V8CJ9SigOho/R8byQsgg5zI/AAAAAAAACTU/CSbOdQlv6sE/s400/IMG_4090.jpg

Oh, that looks delicious. Now my mouth is watering. I absolutely love to grill haloumi. I once made a sandwich with haloumi, portabella, and ciabatta, all grilled to perfection, drizzled with a bit of olive oil. Yum!

 

[Tinkersquash]

For a moment there I thought you were giving out my recipe for boil-in-bag rice with polish sausage.

Phew.

I will never give away the secret in that recipe! I promise.

Oh, that looks delicious. Now my mouth is watering. I absolutely love to grill haloumi. I once made a sandwich with haloumi, portabella, and ciabatta, all grilled to perfection, drizzled with a bit of olive oil. Yum!

*groangargle*Sounds so good!

 

[tortoise]

I like caramelizing things. I like cheese. Caramelizing cheese is a total win-win.

 

[Tati]

that looks SO good, especially that luscious, juicy red tomato!

 

[Tinkersquash]

I like caramelizing things. I like cheese. Caramelizing cheese is a total win-win.

And the haloumi wants to be grilled. It's totally obedient. There aren't any tricks, you don't really have to be careful with it or coax it... it just goes deliciously sticky/crunchy in all the right places. That's my kind of cooking!

 

[Delicacy]

I'm a tri-tip grilling failure.
Help.