Mojo Chicken Burritos

Who doesn’t love a good burrito?

Mojo Chicken Burrito

Like burgers, I think burritos get a bad rap (no pun intended). For this dish, I wanted to have something that was still hearty and scratched that Mexican-flavor itch, but I also wanted it to be fresh and flavorful, not greasy and drowning in muddled flavors hidden under some ground beef slurry.

The end result was very fresh and flavorful: I rubbed a chicken down with some pretty strong, savory spices (think cinnamony, limey adobo) and roasted it. This was then chopped and pulled into tender chunks of juicy meat. By itself, this was tasty, but a burrito just cries out for salsa, or at least some kind of sauce. Since beef wasn’t in the cards today, I thought a mojo sauce would be better for chicken than a tomato-ey salsa (mojo is typically a largely citrus-based sauce, if you’ve never had it. Sweet, acidic, and very… click to read more…

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Molten Chocolate Cake

This is one of those desserts surely everybody has had at least once before: a warm, flourless chocolate cake with the surprise of gooey, warm, fudgey chocolate oozing out of the center. Classic, rich, decadent, and most importantly, chocolate.

Molten Chocolate Cake

This particular recipe is from The Williams-Sonoma Collection: Dessert, which continues to be good to me. This recipe was a hit: 2 batches in one week! Batch one: I didn’t want big (well, normal-sized) cakes, so I thought it might be good to try a cupcake pan instead. I also wanted to add a little something different to the recipe, and I thought I had a simple, clever idea to make it better: why not add more texture contrast by coating the outside of the cake with praline (its not like my recent desserts show an odd obsession with hazelnuts or anything)? I’ve had this stuck in my head after seeing… click to read more…

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Poached Mahi Mahi with Papaya Mango Salsa

Today’s dinner is subtle, spicy, and sweet: a delicately prepared filet of Mahi Mahi, poached in a light, spiced wine, topped off with the tropical flavors of a mango and papaya based sauce.

Poached Mahi Mahi with Papaya Mango Salsa

The holidays have come and gone and now we’re on to that Tuesday/Wednesday part of the year. With the holidays, vacation has also passed.

Despite living in Florida, my wife and I relaxed a little further south in Key West (still Florida) with my family. We had a good time and ate a lot of good food. Fish and the sea were a large part of the entire trip, whether it be the SCUBA, the restaurants, or the sport fishing. Everything had its ups and downs–for instance, much to my surprise, sea sickness is quite common among SCUBA divers, or at least, the ones on the boat with me that day. They don’t teach you what to do when your dive partner chums the waters more… click to read more…

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Sausage Stuffed Shells

Some times, I like to really doll up a meal to make it something delicate and decadent. Other times, I just want something hearty and quick. This is one of those times: lasagna’s less popular, ugly step-brother: stuffed shells.

Sausage Stuffed Shells

This is nothing terribly fancy–pasta, tomatoes, sausage, parmesan, and ricotta–but hey, it’s good. For no good reason at all, I was just in the mood for shells instead of lasagna, even though really, they would both be largely similar. I don’t have pasta terribly often, and when I do, its usually some quick linguine kind of dish, so having a filled pasta just seemed like a nice change. Plus, it can be hard to write a ton of posts ahead of time before you go on vacation so bear with me! 😉 (this is the last one–I’ll be back and cooking fresh soon! Think of this as “leftovers”)

  • 1 box of shell pasta
  • ~ 1-1.5 lbs sausage (I use

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Risotto alla Milanese (Saffron Risotto)

Risotto is a quick and easy dish to make–it just requires that you pay it some attention. As long as you stick around to keep stirring, you should be in good shape–this isn’t a dish that you just set on heat and come back to in 20 minutes. Your reward is an amazingly creamy and rich side dish.

Finished saffron risotto

Risotto is traditionally an Italian dish made from a special kind of rice. When you treat risotto the way its meant to be treated, you tease the creaminess out of the rice without cooking the entire dish down into mush–each grain will still have its own individual, slightly firm and distinct shape. The result is a side dish that is always a pleasure to eat–bursting with flavor, creaminess, and the familiarity of rice. This particular version (and oh are there many!) enhances the flavor of the risotto in a very traditional fashion: with broth as the cooking liquid and both saffron… click to read more…

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