#chile pepper beer

[cassandracainxxx]

Green Chile Chicken and Rice Soup For a hearty and flavorful meal, green chile peppers, shredded chicken, and a nicely spiced broth are simmered together and served over cooked white rice.

[dat-assgardian]

Green Chile Chicken and Rice Soup Green chile peppers and shredded chicken are simmered in a nicely seasoned broth and served over cooked white rice for a warm and savory meal. 3 cups low-sodium chicken broth, 1 cup medium-grain white rice, 4 ounces shredded Monterey Jack cheese, 1 cup chopped green chile peppers, 1/4 teaspoon garlic powder, 3 cups water, 1 tablespoon ground cumin, 2 skinless boneless chicken breast halves, 1 teaspoon kosher salt, 1 tablespoon dried oregano, 1 teaspoon olive oil, 1 small white onion diced

[sreegs]

Turkey Chili. Made my own chili slurry with dried chiles. Ancho, guajillo, pulla, and a couple thai birds for heat. Plus some canned chipotles in adobo. Love this chili, it's so good.

Resippy below the fold:

Notes: You can experiment with your chile mixtures but I usually do not omit the anchos and guajillos. If you want to make this vegetarian, I'm sure that veggie broth and a ground meat substitute would work just fine, the flavors are nice and bold so the turkey is really just there in the background.

Turkey Chili

4 cups low-sodium chicken broth

3 large or 6 medium ancho chiles

2 dried guajillo chiles

2 dried pasilla chiles

2 canned chipotle chiles in adobo

6 Tbsp. vegetable oil, divided

3 lb. ground turkey, preferably dark meat

Kosher salt

2 onions, finely chopped

5 garlic cloves, smashed

1 Tbsp. ground cumin

2 tsp. dried oregano

2 Tbsp. tomato paste

1 12-oz. bottle hard cider or lager-style beer

1 3" cinnamon stick

2 bay leaves

2 15.5-oz. cans cannellini beans, drained, rinsed

3 Tbsp. pure maple syrup

1 cup plain Greek yogurt

2 Tbsp. fresh lime juice (from 1–2 limes)

Handful of cilantro leaves and stems, finely chopped

Freshly ground black pepper

Tostadas (for serving)

Bring broth to a simmer in a large Dutch oven or other heavy pot. Meanwhile, remove and discard stems from ancho, guajillo, and pasilla chiles. Tear flesh into a few pieces, letting seeds fall out. Transfer to a blender. Add hot broth and cover blender; let sit until chiles are softened, 25–30 minutes. Add chipotle chiles and blend on high speed until smooth, about 1 minute; set aside.

Heat 2 Tbsp. oil in same pot over medium-high. Season turkey all over with salt. Add half of turkey to pot and smash down with a wooden spoon to flatten against surface of pot and break into smaller clumps. Cook, undisturbed, until underside is browned, top side is no longer pink, and most of the liquid is cooked off, 8–10 minutes. Using a slotted spoon, transfer to a plate. Repeat with another 2 Tbsp. oil and remaining turkey.

Heat remaining 2 Tbsp. oil in same pot over medium. Add onions and garlic; season with salt and stir to combine. Cover pot and cook, stirring occasionally, until onions are translucent, very soft, and starting to brown around the edges, 10–12 minutes.

Add cumin and oregano and cook, stirring frequently, until fragrant and sizzling, about 1 minute. Add tomato paste and cook, stirring to coat vegetables, until paste darkens slightly, about 1 minute.

Add cider, cinnamon, and bay leaves and scrape up any brown bits stuck to bottom of pot (if you’re not using cider, skip this step and increase water in next step to 5 cups). Bring to a lively simmer and cook, stirring occasionally, until liquid is mostly reduced, about 5 minutes.

Add reserved chile purée, beans, and maple syrup. Add 4 cups water to blender, swish around to loosen any remaining purée, then pour into pot; season with salt.

Bring to a boil, reduce heat to medium-low, and gently simmer, partially covered and stirring occasionally, until liquid is thickened and very flavorful, about 1 hour.

Add turkey and simmer until flavors have melded, about 30 minutes longer.

Meanwhile, stir yogurt, lime juice, and cilantro in a small bowl to combine. Season to taste with salt.

Taste chili and season with salt and pepper if needed. Remove from heat and fish out cinnamon stick and bay leaves. Divide chili among bowls. Top with a dollop of yogurt-lime sauce and some broken tostadas.

Do Ahead: Chili (without yogurt sauce and tostadas) can be made 3 days ahead. Transfer to an airtight container and chill.

[dreaminginthedeepsouth]

THE 12 MOST UNFORGETTABLE DESCRIPTIONS OF FOOD IN LITERATURE

Haruki Murakami’s stir fry, Maurice Sendak’s chicken soup with rice—only the most gifted writers have made meals on the page worth remembering.

By Adrienne LaFrance for The Atlantic

In literature, references to eating tend to be either symbolic or utilitarian. Food can indicate status or milieu (think about all those references to Dorsia in American Psycho), or it can move the plot forward (Rabbit Angstrom’s peanut-brittle habit in John Updike’s final Rabbit book). Even in the hands of the greats, food scenes can seem less than central to a story, more filler or filigree than substance. There are exceptions, however—moments in which food unlocks a higher story form. Here are 12 of my favorites.

>>>>>

In addition to having one of the best opening lines of any novel ever, “The Wind-Up Bird Chronicle”contains some of the most memorable meals in all of literature. In a novel that is all surreality, darkness, and rabbit holes, Murakami’s simple descriptions of sustenance have an almost metronomic quality—the only thing anchoring the story to reality as it slips away from its main character, Toru—while setting the tempo for a strange, unfolding mystery:

“At noon I had lunch and went to the supermarket. There I bought food for dinner and, from a sale table, bought detergent, tissues, and toilet paper. At home again, I made preparations for dinner and lay down on the sofa with a book, waiting for Kumiko to come home … Not that I had any great feast in mind: I would be stir frying thin slices of beef, onions, green peppers, and bean sprouts with a little salt, pepper, soy sauce, and a splash of beer—a recipe from my single days. The rice was done, the miso soup was warm, and the vegetables were all sliced and arranged in separate piles in a large dish, ready for the wok.”

Such scenes show up repeatedly in Murakami’s work. Every time, the effect is somehow both mouthwatering and unnerving. Note the simplicity of the menu, the methodical preparation, the sense of time and of waiting. Murakami’s descriptions of food do exactly what his novels do best—they take the mundane and make it somehow magical, take the real and warp it into a dream.

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“Under the Jaguar Sun,” by Italo Calvino

Calvino’s particular skill is his dreamer’s eye, his ability to make stories of incredible lightness out of a too-complicated world. In “Under the Jaguar Sun,” a collection of three short stories that engage the senses, he describes the act of cooking as “the handing down of an intricate, precise lore.” Each dish can be a kind of story that reflects the person who eats it—one that attaches a meal to the ancestral. (Anyone who has tried to interpret her Italian grandmother’s handwritten recipes will see the humor and the profundity in this kind of bequeathed knowledge.) Calvino writes, too, of food’s unique ability to capture a moment in time. In one scene, he describes a couple sharing a meal in an orange grove in Tepotzotlán, Mexico:

“We had eaten a tamal de elote—a fine semolina of sweet corn, that is, with ground pork and very hot pepper, all steamed in a bit of corn-husk—and then chiles en nogada, which were reddish brown, somewhat wrinkled little peppers, swimming in a walnut sauce whose harshness and bitter aftertaste were downed in a creamy, sweetish surrender.”

With mesmerizing style, Calvino captures the way a perfectly prepared dish can, for an instant, become the very center of the universe, the way a meal between two people can hang suspended in an everlasting present.

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“I Remember Nothing: And Other Reflections,” by Nora Ephron

One of the most durable things about Ephron, a decade after her death, is how easily brilliance seemed to come to her. That same sense of ease is apparent in her appetizing description of a ricotta pancake, from the collection “I Remember Nothing.”The recipe materializes unexpectedly at the end of a charming essay about the cultural meaning of Teflon, and it conveys just enough whimsy to inspire the reader to give it a go:

“I loved the no-carb ricotta pancake I invented last year, which can be cooked only on Teflon … Beat one egg, add one-third cup fresh whole-milk ricotta, and whisk together. Heat up a Teflon pan until carcinogenic gas is released into the air. Spoon tablespoons of batter into the frying pan and cook about two minutes on one side, until brown. Carefully flip. Cook for another minute to brown the other side. Eat with jam, if you don’t care about carbs, or just eat unadorned. Serves one.”

A few easy ingredients! A casual flip! Serves one! Ephron delightfully blends creativity and sophistication. Only real grown-ups are out there inventing new kinds of pancakes from things like ricotta, obviously. The truth is (I’m sorry, Nora) that this pancake is not actually very tasty, at least not when I tried making it. But she loved it, and that’s all that matters.

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“Chicken Soup With Rice: A Book of Months,” by Maurice Sendak

Please tell me that you know of Sendak’s Nutshell Library, a tiny four-volume set, each roughly the size of a deck of cards, first published in 1962 and made in every way for the eager hands of early childhood. When I was very small, I treated my beloved copy—which remains in arm’s reach on my desk now—with something like religious fascination. Each book is a banquet of mischief and reverie. Picking Pierre as a favorite meal in literature—as you may recall, Pierre, the boy who doesn’t care, is eaten by a lion—would probably be more Sendakian, but to me, nothing can surpass “Chicken Soup With Rice.” This book of simple nursery rhymes takes readers through the months of the year, each one attached to a verse about the pleasures of eating chicken soup with rice in locales across the globe (“far-off Spain,” “old Bombay”) and ever more extreme conditions (the bottom of the ocean, a literal robin’s nest). The singsong, paired with darling illustrations and Sendak’s devil-may-care attitude winking from every page, is forever-enchanting stuff. I couldn’t possibly pick just one, but here’s September:

In September for a while I will ride a crocodile down the chicken soupy Nile. Paddle once paddle twice paddle chicken soup with rice.

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“Swann’s Way,” by Marcel Proust

You were expecting this one, I know. The madeleine in “Swann’s Way” is so indelible, that, I will confess, I avoid eating them entirely, because a real madeleine would only ruin my memory of the memory described by Proust. On a winter day, the narrator comes home to his mother, who offers him tea and one of the “short, plump little cakes” called “petites madeleines”:

“Mechanically, weary after a dull day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid, and the crumbs with it, touched my palate than a shudder ran through my whole body, and I stopped, intent upon the extraordinary changes that were taking place. An exquisite pleasure had invaded my senses, but individual, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory … I had ceased now to feel mediocre, accidental, mortal. Whence could it have come to me, this all-powerful joy?

Years after first reading “In Search of Lost Time,” I’m sometimes transported involuntarily to this moment—the minutes slow, my senses heighten, and I feel overwhelmed with gratitude that if you look at it just right, all of life’s pleasures can be found swirling in a cup of tea.

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“Revenge of the Lawn,” by Richard Brautigan

“Revenge of the Lawn” contains, quite possibly, the most fully realized post-breakup scene of any collection of words I have ever read. A pot of instant coffee comes to serve both as a pretense for an invitation into a former lover’s apartment and a deathblow—the simultaneous familiarity and discomfort of being around a person you once knew so well. In the scene, Brautigan describes the stretchy quality of time after he persuades his ex to have coffee with him:

“I knew that it would take a year before the water started to boil. It was now October and there was too much water in the pan … I threw half the water into the sink. The water would boil faster now. It would take only six months. The house was quiet. I looked out at the back porch. There were sacks of garbage there. I stared at the garbage and tried to figure out what she had been eating lately by studying the containers and peelings and stuff. I couldn’t tell a thing. It was now March. The water started to boil. I was pleased by this.”

Or, as Brautigan put it elsewhere in the story: “Sometimes life is merely a matter of coffee and whatever intimacy a cup of coffee affords.”

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“Goodbye, Columbus,” by Philip Roth

Food, like sex, is everywhere in Roth’s work—sometimes inextricably. But let’s put aside the liver in “Portnoy’s Complaint,” the BLT in “American Pastoral,”all that Tiptree strawberry jam. Roth’s descriptions of food aren’t just prurient. They’re also wildly vivid, often preoccupied with class and abundance, and vehicles for the expression of his characters’ desires and resentments. In the novella “Goodbye, Columbus,” the protagonist opens the door of an old-fashioned refrigerator—actually, the second fridge in the home of his affluent summer fling—and discovers that it is overfilled with dripping, fresh, fragrant, expensive fruit:

“Shelves swelled with it, every color, every texture, and hidden within, every kind of pit. There were greengage plums, black plums, red plums, apricots, nectarines, peaches, long horns of grapes, black, yellow, red, and cherries, cherries flowing out of boxes and staining everything scarlet … I grabbed a handful of cherries and then a nectarine, and I bit right down to its pit.”

The bite, after the luxuriant description, is defiant, almost sacrilegious—perhaps his way of crossing an invisible line.

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“Harriet the Spy,” by Louise Fitzhugh

No hero in literature is quite like Harriet M. Welsch—daring, terrible, perfect Harriet—who, by the way, took a tomato sandwich to school every day for five years. Fitzhugh’s descriptions of the sandwiches are not themselves memorable. (Each one is the same, after all.) But that simple sameness—not just the meal itself but also Harriet’s total commitment to it—makes these tomato sandwiches unforgettable. Harriet, while spying one day, encounters Little Joe Curry, the delivery boy for an Upper East Side bodega:

“Harriet peeked in. He was sitting there now, when he should have been working, eating a pound of cheese. Next to him, waiting to be consumed, sat two cucumbers, three tomatoes, a loaf of bread, a custard pie, three quarts of milk, a meatball sandwich about two feet long, two jars—one of pickles, one of mayonnaise—four apples, and a large salami. Harriet’s eyes widened and she wrote: ‘When I look at him I could eat a thousand tomato sandwiches.’” Or, as she puts it elsewhere, charmingly and succinctly: “There is nothing like a good tomato sandwich now and then.”

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“Sentimental Education,” by Gustave Flaubert

Flaubert set out, he once said, to tell the moral history of the men of his generation. Across his work, food plays a prominent role in how some of his characters are condemned. The decadence of 1840s Paris is bewildering to Frédéric Moreau, the central character of “Sentimental Education.”

At one dinner party—held in a giant room “hung with red damask, [and] lit by a chandelier and candelabra”—overindulgent guests are served champagne-drenched sturgeon’s head, roast quail, a vol-au-vent béchamel, red-legged partridges, and potatoes mixed with truffles. In another memorable party scene, several bottles of champagne are opened at once, and “long jets of wine spurted through the air … each opened a bottle and were splashing the company’s faces” while tiny birds flapped in through the open door of an aviary—some of them settling in women’s hair “like great flowers.”

It’s no mistake that in the scenes where Moreau escapes Parisian society, such moments of culinary opulence and excess are conspicuously absent.

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“After the Plague,” by T. C. Boyle

In the title story of Boyle’s story collection, the pandemic that rips across the planet is different from our own. Most of the world’s population is killed quickly and gruesomely, and the main character, Francis, is among a small number of the living who roam the overgrown wilds of Santa Barbara. At one point, Francis meets a woman, a fellow survivor, and they begin dating, helping themselves to the spoils of a civilization now abandoned:

I picked her up two nights later in a Rolls Silver Cloud and took her to my favorite French restaurant. The place was untouched and pristine, with a sweeping view of the sea, and I lit some candles and poured us each a glass of twenty-year-old Bordeaux, after which we feasted on canned crab, truffles, cashews and marinated artichoke hearts.

Boyle describes the magnetism of new romance with dystopian, aching imagination and humor—reminding us that humanity’s core impulse is toward survival and connection, no matter what hell our species endures.

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Pachinko,by Min Jin Lee

In Pachinko, Lee’s gorgeous and epic tale of a family’s life in 20th-century Korea and Japan, food is a marker of passing time, of scarcity, of necessity, and of nature. Consider the soft blanket of mushrooms in the forest where Sunja steals away with the first man she falls in love with. Or the care and worry attached to her unlikely wedding: the thoughtfully procured rice, the strips of seaweed folded like fabric, the udon noodles steaming beneath the gaze of two soon-to-be newlyweds, a couple who barely know each other. Lee’s gorgeous descriptions of food demand the reader’s attention—and show us the labor required to transform nature into nourishment. The reader encounters savory pancakes made from bean flour and water, a pail of crabs or mackerel, homemade pumpkin taffy, stewed codfish, a soup kettle “half-filled with water, cut-up potatoes, and onions, waiting to be put on the fire.” No other novel I’ve read recently so effortlessly makes meals appear both meager and luxurious. Much of Pachinko’s power comes from its generational sweep, a story that shows just how long a life can be, and how resilience and sustenance can help us make it through.

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The Sun Also Rises, by Ernest Hemingway

Anyone who has ever tugged on a pair of waders and stood thigh-deep in a cool river on a hot day, casting about for brook trout, then reeling one in, can tell you about the particular satisfaction that comes from catching, cooking, and eventually eating your own dinner. I think this is one of the reasons I can never stop rereading The Sun Also Rises, a book that poses several questions of life-shaping importance, not least of which is: Why aren’t I in Spain right now, trout fishing in the Irati river?

The Sun Also Rises has a quality I’ll never fully understand: It takes place a century ago and somehow feels fresh, still. I’ve found that you can read it at any stage of life and relate to Jake, the American narrator whose travels are fueled by his yearning for an unavailable woman. Another unforgettable scene sees Jake and a friend on a train from Paris to Pamplona, propelled by wanderlust and longing:

“We ate the sandwiches and drank the Chablis and watched the country out of the window. The grain was just beginning to ripen and the fields were full of poppies. The pastureland was green, and there were fine trees, and sometimes big rivers and chateaux off in the trees.”

Riding along with them, we see mortality and rapture commingling, vitally, just the way they do in real life.

(Follies of God)

[icleanedthisplate]

Dine-Out Meals of January 2024, Ranked

I ranked the following based on taste alone. I made no consideration for ambiance or the general dining experience or whatever. I included meals I got to go. I included food trucks, catered meals, and fast food.

A solid showing by restaurants in Huntsville, Alabama and Wichita, Kansas this month.

Should you be interested in the pictures or reading the few words I had to say about each meal, click on the home page and scroll down or see the archives.

Cream of Asparagus Soup, Artisanal Cheese Platter (shared), Pan-Seared Gulf Yellowfin Tuna. The Bottle Restaurant. Huntsville, Alabama. 1.10.2024.

Combo Marino, Plantains, Flan. Gabby’s Peruvian Restaurant. Wichita, Kansas. 1.25.2024.

Italian Beef Bene, Cinnamon Roll (shared). Raduno. Little Rock, Arkansas. 1.14.2023.

Beetroot Salad, Salmon, Strawberry Rhubarb Crisp. The Revivalist. Huntsville, Alabama. 1.11.2024.

Pork Ribs w/Collard Greens, Mac & Cheese, Banana Pudding. Wright’s BBQ. Little Rock, Arkansas. 1.4.2024.

Jinya Bun, Jinya Tonkotsu Black. Jinya Ramen Bar. Wichita, Kansas. 1.24.2024.

Tuna Tacos, Pan Seared Black Seabass, Curry Duck Breast, Poblano Mac & Cheese Casserole, Honey Soy Brussels, Sticky Toffee Cake (shared all). Table 28. Little Rock, Arkansas. 1.13.2024.

Bleu Burger w/Duck Fat Fries. Dempsey’s Burger Pub (Clifton Square). Wichita, Kansas. 1.23.2024.

Feta James, Mr. Nice Guy, Apple of My Eye (shared dessert). Leverett Lounge. Fayetteville, Arkansas. 1.17.2024.

Harissa Avocado Bowl. CAVA. Fayetteville, Arkansas. 1.17.2024.

Assorted Sushi Rolls (Rainbow, California, etc.). Fujiyama Express. North Little Rock, Arkansas. 1.19.2024.

Local Mix w/Grilled Chicken. Urban Cookhouse. Huntsville, Alabama. 1.12.2024.

Baleada Con Todo w/Carnitas. El Sur Street Food Co. Little Rock, Arkansas. 1.8.2024.

BLT-AE Sandwich w/Grilled Veggies, Jolly Green Juice. HomeGrown. Wichita, Kansas. 1.26.2024.

Chicken Scratch Salad w/Rotisserie. Waldo’s Chicken & Beer. Little Rock, Arkansas. 1.6.2024.

Grilled Salmon (Snappy) w/Grilled Veggies, Rice & Beans. Flying Fish. Little Rock, Arkansas. 1.19.2024.

Shrimp w/rice, Steamed Veggies. La Chingada. Little Rock, Arkansas. 1.5.2024.

Egg White Grill, Yogurt w/Fruit. Chick-fil-A. Little Rock, Arkansas. 1.10.2024.

Petit Jean Ranch Salad (to go). Zaza Fine Salad & Wood Oven Pizza Co. Little Rock, Arkansas. 1.22.2024.

Bacon Cheeseburger w/Onions & Mushrooms, Fries. Vanilla Milkshake. CJ’s Butcher Burger Boy. Russellville, Arkansas. 1.18.2024.

Green Chile Stew, Crispy Ahi Tuna Taco. Local Lime. Rogers, Arkansas. 1.23.2024.

Tortilla Soup. Chuy’s Chuy’s. Little Rock, Arkansas. 1.20.2024.

Whipped Feta & Prosciutto App (shared), Salad Lyonnaise. Wild Fork. Tulsa, Oklahoma. 1.26.2024.

Chicken Livers w/Okra, Mashed Potatoes, English Peas. Cindy’s Place. Corinth, Mississippi. 1.10.2024.

Grilled State Bird Sandwich w/Fries. Hill Station. Little Rock, Arkansas. 1.31.2024.

Chicken Salad Sandwich w/Chips. McAlister’s Deli. Wichita, Kansas. 1.24.2024.

Ark-Mex Enchiladas w/Tomato-Cucumber-Mint Salad, Pinto Beans. Heights Taco & Tamale. Little Rock, Arkansas. 1.30.2023.

Yogurt & Granola w/Fruit Compote. Mylo Coffee Co. Little Rock, Arkansas. 1.31.2024.

Fattoush Salad w/Salmon. Meddys. Wichita, Kansas. 1.25.2024.

Green Goddess Salad. Newk’s. Fayetteville, Arkansas. 1.18.2024

Ham & Cheese Croissant. Starbucks. Conway, Arkansas. 1.17.2024.

Ham & Cheese Croissant. Starbucks. Wichita, Kansas. 1.25.2024.

Ham & Cheese Croissant. Starbucks. Fayetteville, Arkansas. 1.18.2024. (No photo)

Meat & Cheese Plate (shared), Pork Ribs w/Beans, Slaw. Charlie Vergo’s Rendezvous. Memphis, Tennessee. 1.12.2024.

Bangkok Noodles w/Shrimp. Bangkok Thai Cuisine. Little Rock, Arkansas. 1.3.2024.

Ham & Cheese Croissant. Starbucks. Wichita, Kansas. 1.24.2024.

Ham & Cheese Croissant. Starbucks. Conway, Arkansas. 1.23.2024.

Red Pepper Sous Vide Egg Bites. Starbucks. Huntsville, Alabama. 1.11.2024.

[endcant]

best ever food & drink

cucumber & watermelon (same to me)

tofu (many ways)

glass of milk and 2 cookies (various)

mini sweet peppers

egyptian kahk

homemade red bean paste (u can make a lot affordably, keep it a decent amount of time, and use it for everything)

chicken mole

sashimi (various)

bisque (various)

gazpacho (various)

fruit that you picked

the first bite of a california burger (burger with lettuce, tomato, avocado, and monterey jack cheese)

lemon pound cake

dolma

oxtail stew with chayote (white people not invited)

pozole blanco

buttered pumpkin ravioli followed by the raspberry gelato served in a coconut shell at the obligatory little italian place in my obligatory little not-italian hometown

oolong tea

lamb gyro

when i worked at the college i used to rinse out my cup noodles before microwaving them bc they were too salty. that was good

phó (various)

zalabia topped with sesame seeds

scrambled egg white with spinach and mushrooms

avocado smoothie

street corner strawberries, too ripe to be sold to grocery stores

homemade lengua estofado (white people not invited)

butterfish hand roll

fiji lakdi mithai

fruit salad consisting of: apple, jicama, oranges, cucumber, and optional melon (honeydew or cantaloupe) with mandatory seasoning of citrus juice, red pepper, and salt

fried egg over easy stirred into white rice with very small amounts of sesame oil and soy sauce

my dad is the only person who can make bbq ribs worth eating bc they are tender and heavily spiced with a homemade mustard-based sauce with more spices than i’ve ever seen on any other single object

japanese curry + chicken cutlet (my preferred curry but all are valid)

melted monterey jack cheese (any context)

go to 300 Juan Medina Rd., Chimayo, NM, 87522

muesli

homemade honey kale chip (YSAC)

extremely dry breve cappuccino

cinnamon life cereal

homemade sopapilla with honey

NYC mall shrimp tempura udon (ubiquitous in NYC indoor malls in 2009)

banana with brown sugar and a little butter heated in microwave for like 3 minutes. wait til it cools

just the crust of deep dish pizza without the toppings

buttered macaronis with white onion (poisonous to me)

hot dog and vegetable stir fry

chile con carne with MY family’s green chile recipe

oyster tasting paid for by somebody else

this one stout beer that i shared with my mother in 2017 that came in an unlabeled bottle found in the back of a restaurant that has since changed ownership. no other information

dishes containing roux, custard, or caramelized onions patiently made by your own hand (taste of the fruits of your labor)

my sister’s fucked up health recipes that are actually incredibly fucking good such as a very seasoned broth with like 5 different types of mushrooms, a buffalo chicken/sweet potato/turkey bacon casserole, and all of her various spaghetti squash glops. so FUCKING good.

arugula salad with nuts and fruits

steamed pumpkin (various seasonings)

any decently improvised sweet bread, cookie, or cake flavored chiefly with butter, white sugar, and almond extract

baked potato with the red skin no seasonings eaten outside in the cold

thick, ambrosia-like homemade horchata served in a mug at the mexican place with zero english speakers on staff

11 oz can apple sidra apple soda

banana at 2 am

worst ever food & drink

banana at 6 am

waffle house “hashbrown”

backsweetened fruit beer

whole wheat pancake

whole wheat or multigrain health flour tortilla. if you’re worried about your health just eat a corn tortilla or wrap ur stuff in lettuce

guiltiest pleasures of all time

bacon pb&j burger.

expensive californian bougie health snack bars that consist of unrecognizable seeds, unrecognizable nuts, and unrecognizable dried fruits, unrecognizably sweetened and stuck together in an unrecognizable mound

spoonful of stone ground mustard

back home theres a place where u can get craft beer, a rosé slushie actually worth havinf, taste 4 nearly identical dry red wines, and then say its ur birthday and get panini bread toasted with butter and a melted hersheys bar topped with whipped cream. the birthday treat only really tastes good once youve had the aforementioned quantity of alcohol, but i think that’s by design. like listening to shpongle while profoundly high on psychedelics

2 dennys pancakes with 2 eggs over easy placed betwixt, wherein they will be smashed and mixed with maple syrup until the entire mess is soggy yellow-brown and unrecognizable

bowl of chevys fresh mex salsa con cuchara

i experience that “just one more oreo” comic but with mazapan, & when i wake up from the mazapan fugue state every dark cloth in the house is stained permanently

hot cocoa consisting of: almond milk, dark cocoa powder, and stove heat

i will never forget starbucks sage and juniper latte in the fall of 2018. nothing else at that godforsaken restaurant will ever be that good.

those cute fude nuggets they sell at target that are like $15 per box that are shaped like stars, fishies, etc.

anything with garlic or onion (poisons me)

[allwaysfull]

Margaritaville | Carlo Sernaglia and Julia Turshen

Breakfast

Pineapple and Coconut Milk Smoothie

Key Lime Yogurt with Graham Cracker Granola

Baked Boatmeal Squares with Blueberries and Coconut

Huevos Rancheros

Key West Omlet

Key Lime Hollandaise

South Florida Eggs Benedict

Spicy Breakfast Quesadillas

Triple B (Buttermilk, Blueberry and Banana) Pancakes

Best-Ever French Toast

Our Breakfast Potatoes

Appetizers

Volcano Nachos

Warm Asiago Crab Dip

Grilled Oysters with Tarragon Butter

Peel-and-Eat Shrimp

Mustard Sauce

Drunken Shrimp Skillet

Lava Lava Shrimp

Conch Fritters with Calypso Sauce

Spanish Octopus Salad

JWB Crab and Quinoa Cakes with Curry Kale Slaw

Crispy Calamari with Peppadews and Lemon Aioli

Fried Oysters with Creamed Spinach

Lionfish Carpaccio

A Day on a Boat

Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita

Veracruz Seafood Cocktail

Tuna Poke with Plantain Chips

Paradise Ceviche

Belizean Shrimp Ceviche

Pimiento Cheese Hushpuppies

Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers

Fried Baby Artichokes with Remoulade

Tostones with Mojo Sauce

Hollywood Burrata with Grated Tomato Dressing

Jalapeño Deviled Eggs with Pickled Mustard Seeds

Cajun Chicken Quesadilla (Blackening Seasoning)

Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing

Sweet Chile Chicken Wings

Salads and Soups

JWB Caesar Salad with Sourdough Croutons

JWB House Salad with Cashew Dressing

Little Gem Wedge Salad

Avocado and Papaya Salad with Spicy Lime Dressing

Quinoa and Mango Salad with Seared Tuna

Fried Green Tomato Salad with Salsa Verde and Quesp Fresco

Andalusian Gazpacho

Luxurious Lobster Bisque (Lobster Stock)

Bahamian Conch Chowder

Chicken and Corn Chupe

Burgers, Sandwiches and Hot Dogs

Cheeseburgers in Paradise with Paradise Island Dressing

Black-and-Blue Burgers

Turkey Burgers with Cheddar and Barbecue Aioli

JWB Surf’n’Turf Burgers

Ultimate Veggie Burgers

Grilled Flank Steak Sandwiches with Horseradish Sauce

Cuban Meat Loaf Survival Sandwiches

A Day on The Beach

Tailgate Muffuletta for a Crowd

Beach Club Sandwich

New Orleans Fried Oyster Po’Boys

Delta Fried Catfish Reubens

Blackened Fish Sandwiches (Jalapeño Tarter Sauce)

JWB Lobster Rolls

Aloha Hot Dogs

Own-Damn-Fault Hot Dogs

Blackened Chili Dogs

Main Dishes

Best-Every Chili (alt: vegan version)

Margaritaville Family Recipe Cuban Meat Loaf

Veal Saltimbocca Pockets

Prime Sirloin Oscar

Steak au Poivre

Summer Grill Surf’n’Turf

Grilled Skirt Steaks with Carlo’s Chimichurri

Slow Cooker Pork Should with LandShark and Cola

Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce

Chicken Tinga

Jerk Chicken

Buttermilk Fried Chicken with Country Gravy

Shrimp Mofongo al Ajillo

Spear Fishing with Carlo

Outside-Optional Cajun Clambake

Sardinian Seafood Stew

Pan-Seared Halibut with Artichoke Ragout

Seared Grouper with Fresh Mango Salsa

Crispy Sicilian-Style Pounded Tuna Steaks

Coho Salmon in Lemongrass-Miso Broth

Salt-Crusted Whole Snapper

LandShark Beer-Battered Fish

Seafood Mac and Cheese

Lobster Pasta

Paella del Mar

Jimmy’s Jammin’Jambalaya

Baby Back Ribs with Guava Barbecue Sauce

Pizza à la Minute

Side Dishes

Pico de Gallo

Guacamole

Cilantro-Lime Coleslaw

Crispy Brussels Sprouts

Yukon Gold Loaded Mashed Potatoes

Spicy Red Onion Rings

Livin’ Floridays

Lobster Hash Browns with Jalapeño Cheese

JWB Creamed Spinach

Oven Fries

Fajita Black Beans

Island Rice Pilaf

Creamy Spinach and Cheese Grits

Skillet Cornbread with Honey Butter

Grilled Corn with Lime Butter

Pickled Jalapeño Mac and Cheese

Dessert

Baked Florida

Key Lime Pie

Banana Cream Pie with Caramel Rum Sauce

Coconut Tres Leches Cake

Island Rum Cake

Strawberry Sponge Cake Shortcake

Frozen Mango Cheesecake

Crispy Bananarama

Chocolate-Bourbon Croissant Bread Pudding

S’mores Nachos with Warm Chocolate Sauce

Drinks

Brunch Rum Punch

Perfect Bloody Marias

LandShark Micheladas

Incommunicado

Jimmy’s Perfect Margarita

Frozen Paradise Palomas

5 o’Clock Somewhere

Red Wine and Cherry Sangria

Cucumber and Mint Coolers

Watermelon Pink Lemonade

[lakemojave]

how’s the stew?

Is this about the actual dish I cooked or the book that I'm calling a stew

I cooked a cowboy ragu! It's been and chorizo with tomato, bell pepper, chipotle chiles and a beer. It fucks

[askannospirit]

John's Chili Recipe This chili is packed with meat, beans, bell peppers, chili peppers, and delicious Texas flavor! 6 tablespoons minced garlic, 1 large red onion finely chopped, 1 fluid ounce key lime juice, salt and pepper to taste, 4 fluid ounces tequila, 2 cans kidney beans, 2 pounds ground beef, 1 tablespoon olive oil, 1 stalk celery chopped, 1 yellow bell pepper finely chopped, 16 fluid ounces beer, 1 green bell pepper finely chopped, 1 red bell pepper finely chopped, 2 pounds ground pork, 1 orange bell pepper finely chopped, 3 cans diced tomatoes, 8 serrano chile peppers diced, 1 can diced green chile peppers, 2.5 tablespoons chili powder, 3 cans tomato paste

[elishalim]

Recipe for Healthier Boilermaker Tailgate Chili A hearty and delicious chili perfect for football season is made healthier with reduced fat and sodium content. Still packed with meat, beans, and spices, it's sure to please even the most dedicated fan. 2 cans diced tomatoes with juice, 3 cups baked tortilla chips, 1 teaspoon paprika, 1 red bell pepper seeded and chopped, 2 pounds extra-lean ground beef, 1 pound chicken sausage casings removed, 1 green bell pepper seeded and chopped, 1/4 cup chili powder, 1 tablespoon minced garlic, 1 tablespoon Worcestershire sauce, 1 teaspoon cayenne pepper, 3 cans chili beans drained, 1 teaspoon white sugar, 1 tablespoon dried oregano, 1 teaspoon dried basil, 3 stalks celery chopped, 1 can chili beans in spicy sauce, 1/2 cup beer, 2 teaspoons hot pepper sauce, 1 teaspoon salt, 2 teaspoons ground cumin, 1 large yellow onion chopped, 2 green chile peppers seeded and chopped, 1 teaspoon ground black pepper, 1 can tomato paste

[homechefpectations]

Fried Jalapeño and Salmon Tacos with cabbage slaw stood out to me when selecting the week's meals less because of the fish taco aspect and more because of the fried jalapeños. Yeah, yeah, we all know that I like unnecessarily spicy food. What drew my interest *this time* was the frying not the heat. It was also the heat. The recipe even included some hidden sources of spice that I wasn't expecting. Chile and cumin seasoning acted as a blackening rub for the salmon and then after breaking the fish up a pleasantly hot jalapeño jelly was mixed in as a sort of glaze. I was very happy with how the enameled cast iron treated searing the salmon flesh. Overall, I prefer the other brand of enameled cast iron to the one used here. I feel as though some of the time I have a better idea of what my regular cast iron is going to do in certain conditions than this one while the other brand is approximately as easy (or hard) to work with when compared against the older cast iron. Before flaking the fish and mixing in the jelly I had to remove the skin. Instead of removing to a plate and returning to the pan, I just flipped the salmon once more and did it in situ. This saved me some cleanup but probably kept the fish on heat a little longer than prescribed due to the heat retention in the pan. Didn't seem to harsh any flavors or textures though. Slaw was pretty straight forward, common to slaw recipes with Home Chef. Mayonnaise, salt and pepper, and a bit of lime juice was mixed together in a bowl and set aside. Now we get to the fried jalapeños, of which I doubled the provided amount. In doing so, I had to increase the flour as well which was no problem. I also always crank the oil amount way up for these "fried whatever" recipes. Even with the smallest cast iron i have, two tablespoons of oil would not have been enough to evenly fry the slices. Using just a dry flour coating instead of anything with a binder or wet coating meant that a lot of the flour shocked off into the bottom of the pan but enough stuck around (literally) to produce some nicely crisp and nicely spicy rounds to top the tacos. Leftovers were pretty decent, fish as a leftover meal is always a bit dicey but no issues making the second 3 tacos about as tasty as the first three. Nothing goes with this kind of taco quite like a refreshing beer. Most of my beer stock in this season is on the heavier, maltier, and sweeter end of the spectrum but luckily as part of the autumn variety pack from Southern Tier, the Harvest Autumn IPA was included. In addition to cutting through some of the flavors of the salmon it went nicely with the subtle lime present in the slaw.

[cranberryflavor]

Best No-Bean Chili For a distinctive flavor combination, this slow cooker chili incorporates porter-style beer, coffee, and cocoa powder. 1 can diced tomatoes, 1/2 cup brown sugar, 1/4 cup chopped jalapeno peppers, 2 pounds extra lean ground beef, 1/2 cup cornmeal, 1 can or bottle porter-style beer, 1 teaspoon ground coriander, 2 teaspoons vegetable oil, 1 cup beef broth, 1 tablespoon ground cumin, 1 tablespoon cocoa powder, 2 teaspoons ground ancho chile powder, 3 cloves garlic minced, 2 cans tomato paste, 1/4 cup ketchup-style chili sauce, 1 teaspoon oregano, 2 onions chopped, 1 cup strong brewed coffee, 1 teaspoon cayenne pepper, 1 teaspoon salt

[falchuk]

Chad's Slow Cooker Taco Soup This easy soup is really a form of chili, but uses some ingredients not found in regular chili. It is hearty and extremely tasty. 1 package ranch dressing mix, ground black pepper to taste, 1 green bell pepper chopped, 1 red bell pepper chopped, 1 can diced tomatoes with green chile peppers undrained, 1 package taco seasoning mix, 1 pound ground beef, 2 fresh jalapeno peppers diced, 1 can or bottle dark beer, 1 can kidney beans rinsed and drained, 1 pound bulk hot pork sausage, 1/2 cup chili sauce, 1 can whole kernel corn with red and green bell peppers drained and rinsed, 1 onion chopped, 1 can black beans rinsed and drained, 1 can crushed tomatoes

[samara7days]

Recipe for My Cinco de Mayo Chili This recipe for Cinco de Mayo-themed chili, which is made with a combination of ground pork and ground beef and a variety of fire-roasted vegetables, is ideal for any meal with a Mexican theme. 2 cans fire-roasted diced tomatoes, 2 tablespoons corn meal, 1/2 cup chili powder, 3 large green onions chopped, 2 pounds ground pork, 1/2 cup frozen fire-roasted corn, 1/4 cup ground cumin, 1 can or bottle beer, 1 large dried ancho chile pepper, 4 large garlic cloves minced, 1 teaspoon unsweetened cocoa powder, 6 slices pickled jalapeno pepper chopped, 1 can black beans rinsed and drained, 2 pounds ground beef, 1 teaspoon salt, 2 large sweet onions diced, 1 jigger tequila, 2 ounces fire-roasted diced green chile peppers

[renalittleson]

Paddy's Chile Verde This recipe for slow cooker lamb stew combines Irish and Mexican flavors to create a novel dish that might start a new family tradition. 4 pounds fresh tomatillos husks removed, 2 large onions, 1 head garlic, 4 tablespoons vegetable oil, 2 cans or bottles lager-style beer, 1 tablespoon ground cumin, 2 poblano peppers, 1 tablespoon ground black pepper, 1 tablespoon salt, 3 chipotle peppers in adobo sauce, 4 pounds cubed lamb stew meat

[jessicatherrien]

Recipe for Boudreaux's Zydeco Stomp Gumbo Tantalize your taste buds with a bowl of this tasty gumbo filled with chicken, pork, shrimp and spicy Cajun flavor! 4 roma tomatoes diced, 1/2 pound pork sausage links thinly sliced, 1 tablespoon olive oil, 2 tablespoons minced garlic, 1 pound shrimp peeled and deveined, 1 cup skinless boneless chicken breast halves - chopped, 1 cup olive oil, 2 tablespoons chopped fresh red chile peppers, 6 stalks celery diced, 1 sweet onion sliced, 3 quarts chicken broth, 1/4 cup Cajun seasoning, 1 can or bottle beer, 1 bunch fresh parsley chopped, 1 cup all-purpose flour, 1 can diced tomatoes with green chile peppers with liquid