Burrito - The Perfect Food

Burrito is the perfect food. You can make it vegetarian or meaty. If you like chicken, go ahead and make it with chicken ... oh, you're a pork fan? Why not make it with a nice piece of pork loin? Does spice bother you? Then don't add too much chipotle ... but the important thing is that you make burritos, and make them often, because burrito IS the perfect food. Complement it with freshly made guacamole and tomato salsa. Let's get honest: Avocado, lime, tomato, cilantro, onion, corn, rice and chipotle ... you can't go wrong! This is how I made it this time:

Ingredients:

• Brown (or white) long grain rice x 1 cup
• canned crushed tomato x 1 cup
• garlic x 1 clove finely, chopped
• red onion x 1 medium, chopped
• button mushroom x 5, sliced
• red pepper x 1, thinly sliced,
• corn x 1 cup
• Pinto refried bean x 1/2 can
• pan fry steak x 200 grams
• tortilla x 4
• cheese x 1/2 cup, Gouda or Monterey Jack
• jalapeño x 1, finely chopped
• tomato x 2 medium, chopped in small cubes
• cilantro x lots of it, chopped
• chipotle pepper x as much as you desire
• lime x 1
• salt, pepper and olive oil

You can make the rice in advance and set it aside: cook the rice in boiling water according to the instruction on the package (it takes about 20-30 minutes). Once its cooked, drain and rinse with cold water. In the same pan, sauté the garlic and half of the onion in some olive oil. Add some chopped cilantro stalks, chipotle, salt and pepper. Add the canned tomato and an extra pinch of salt. Add the rice and mix well. Taste to make sure the seasoning is OK. Put aside.

In a medium sized pan, fry the rest of the onion and red pepper in olive oil. Add salt, pepper and chipotle pepper. Cook until almost tender. Add mushrooms, cook for 5 minutes. Add corn, lots of cilantro and some lime juice. once cooked take all the vegetables out and put them in a bowl. In the same pan, fry the beef until medium (time on each side depends on the thickness, just make sure you do not over cook the meat). Place the meat on a chopping board and let it rest for a few minutes before slicing it.

Place a baking pan in middle rack of the oven and pre-heat to 350 F. Start the wrap by spreading some refried bean, add some rice, vegetables and meat. Top with cheese, lime juice, fresh cilantro and a sprinkle of chipotle pepper (if desired). Wrap well so the fillings wont fall out. Place in the oven and cook each side until slightly golden brown and crispy.

Make the salsa by mixing the chopped tomato, jalapeño pepper, 1 tbsp of very finely sliced red onion, salt, pepper, olive oil and cilantro. For guacamole I just mashed a ripe avocado and mixed with some salt, pepper lime juice and olive oil.

OK that's it! There are a lot of steps involved, but the result is well worth the effort.

Fried Chicken Supreme with Dijon/Lime/Olive Oil Sauce

Ingredients:

• chicken supreme x 1
• egg x 1
• flour x 1/4 cup
• parsley x 1/4 cup
• lime juice x 1.5 tsp
  
• dijan mustard x 1 tsp
• arugula
• salt, pepper, olive oil, vegetable oil
  

Dip the chicken in a beaten egg. Dip again in flour/parsley/salt/pepper mixture. Fry in vegerable oil, on medium high heat for 2 minutes on each side. Bake in the oven for 6-7 more minutes (350 F). Meanwhile make the sauce: whisk olive oil, parsley, dijan mustard, lime juice, salt and pepper until it thickens. Take the chicken out of the oven and let it rest for 3-5 minutes. Slice and serve with arugula salad.

Negroni Panini

Pancetta, arugula, oven dried tomato, lemon garlic mayo

Bresaola, pickled eggplant, fontina, arugula pesto
http://www.negronipanini.com/
492 College Street ▪ Toronto - 416 ▪ 413 ▪ 0005

Avocado/Bacon/Feta Cheese Sandwich

double smoked bacon, avocado, feta cheese, tomato, Kalamata olives, mixed greens, olive oil/balsamic dressing, wrapped in pitta and grilled

Wild Things Present Penelope

This is what my brother does when he's bored! Click on pictures for a larger view ...

Lemon Ginger Scones

Here is the recipe I used:
http://www.joyofbaking.com/SconesLemonGinger.html

Bulgur Wheat Cooked in Tomato with Fried Chickpeas

Ingredients:

• bulgur x 1 cup
• crushed tomato x 1 cup
• water x 1.5 cups
• shallot x 2 small
  
• slivered almonds x 1/4 cup
• cherry tomato x 1 handful, quartered
• cilantro x lots
• chickpea x 1/2 can (or more)
• zest and juice of 1/2 lemon
  
• turmeric x 1.5 tsp
• salt, pepper, smoked paprika, olive oil

In a medium size pot, fry chopped shallots in a generous amount of olive oil. Season with salt, pepper and turmeric. After 2-3 minutes, add crushed tomato, season with salt and pepper, bring to boil and simmer for 5 minutes. Add water and bulgur and let cook for 20 minutes. Add fresh chopped cilantro, slivered almonds, lemon zest, juice and cherry tomatoes. In a separate pan, fry chickpeas in olive oil for 5 minutes, season with salt, pepper and smoked paprika and serve on top of the bulgur.

Ezra's Pound

Lemon ginger scone + Lattes at Ezra's Pound
http://www.ezraspound.com/
913 Dundas st West. Toronto

Chicken Chickpea Curry

Ingredients:

• crushed tomato x 1 can
• chicken x 4 thighs, de-skinned
• chickpea x 1 can
• onion x 1
• garlic x 2 cloves
• ginger x 1 inch
• cream x 1/2 cup
• curry powder x 2 tbsp
• chili powder x 1 tbsp
• vegetable oil, salt and peppercorn

Dry rub the chicken thighs with some garlic, ginger, curry and chili powder. In a pot, chop 1/4 onion and place the chicken thighs on medium heat and cook for 20 minutes. In a separate pan, sautee onion in vegetable oil. Add seasoning and the spices (Depending on how spicy you fancy, you can add more or less chili powder). Cook for 3 minutes, add garlic and ginger and cook for another 3-5 minutes. This brings out all the aromas in the spices. Add the tomato and more seasoning, bring to boil and let it simmer for 20 minutes. Add the cream, mix well. Add the chicken and the drained chickpea and let the flavors all mix in. Taste and once you think the stew is ready, serve it with basmati rice and thick yogurt!