Bean and Quinoa Chili

After having finally tried my hands at making beans the real way rather than from a can, I’ve been meaning to do it again because man oh man were those good. I wanted to do something more than just feature beans as a side dish though, so I decided to try to make them the star of one of my favorite meals: chili. Since this wasn’t going to be loaded up with beef like I’m used to though, I thought I needed to ensure there was still a good amount of protein, so in addition to the beans, I also added some quinoa after seeing the two together.

Bean and Quinoa Chili

Now I realize this meal could have gone all vegetarian, but I couldn’t help myself–I live in click to read more…

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Honey Mango Pie

Mangoes hold a special place in my house. The only tricky thing is the weekly gamble where you think you have a good looking mango and hold your breath as you cut into it to discover whether or not you actually have a well disguised dud. Much to my delight, I chanced upon some incredible mangoes recently and thought I had to do something with them right away. I’ve done some mango desserts before, and I didn’t want to do more of the everyday kind of mango dishes, so I thought back to something I’d only had once before: mango pie.

Honey Mango Pie

I loved the taste when I’d first had it, but there was one thing I didn’t care for (and if you look into mango pie, you’ll find so many of them do the same): they’re gelatinous. Not just a little bit, but to the point where… click to read more…

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Thai Curried Beef Burgers

After grinding my own steak burgers, I couldn’t wait to try doing so again. In the name of keeping things interesting, I thought I’d keep my Asian kick going, and sought some inspiration from my recent Thai green curry with beef. I was sad to run out of the stuff, so I thought how could I make it again, but in burger form?

Thai Curried Beef Burgers

I chose two well marbled and very beefy cuts for the burger: ribeye and shortribs (and this is entirely personal preference–you want intense flavor and a good bit of fat). Then, I incorporated other flavors from green curry–green curry paste, peppers, ginger, lime, basil, coconut–and worked all of that into the ground beef. The flavor was a bit more subtle than I’d expected; kind of an upfront aftertaste–a pretaste–before the dominant beefiness dominated. You pick up… click to read more…

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Sea Bass with Lemongrass and Coconut Cream Sauce

Since my wife first discovered she was pregnant, we hadn’t had a whole lot of fish, and since Ramya was born, I’ve been vowing to fix that and get fish back into our regular line-up. I’ve had Asian sorts of flavors on my mind lately and armed with an ample supply of lemongrass, thought this was the perfect opportunity for a good, simple sauce that would go perfectly with a simply prepared white fish, in this case, Chilean Sea Bass.

Sea Bass with Lemongrass and Coconut Cream Sauce

The sauce was excellent–not a lot of it, but intensely flavored. The lemongrass-ginger-lemon combo was a great foil to the anisey flavor of the tarragon and the highly reduced wine and coconut syrup gave the sauce a great, full flavored back-bone. This, of course, is all a complement to the star: the fish. Since that is so simply prepared (sautéed… click to read more…

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Watermelon & Coconut Ice Cream

My wife and I absolutely love watermelon. Its too bad really–you can only get your hands on it for such a short window at a reasonable price. They’ll be overpriced, small, and so-so flavor leading up to July, then, just before July 4th, they’re huge, incredible, and dirt cheap. In roughly a week, its all downhill from there again. So this year, I stocked up. As I stared at the 3 gigantic melons on my countertop, I wondered what I could possibly do with them before they go bad. Being as predictable as I am, my ice cream instinct kicked in. I was happy with the sorbet I made last year, but wanted to try something different since that particular sorbet freezes a little harder than I prefer.

Watermelon & Coconut Ice Cream

I was hesitant about this one. Watermelon, while distinct, has a very delicate flavor, and so I was concerned that heavy things (like cream)… click to read more…

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Thai Green Curry with Beef

I love Thai food, but I’ve always shied away from it. I’m not sure why really–something about it just scared me. It seems like a cuisine where the preparation is fairly simple, so the quality of ingredients and attention to detail becomes that much more important if you’re to have a convincingly good result (like sushi). I don’t really base this on anything in particular, but I finally decided to take the plunge. Does it have anything to do with a recent meal of green curry I had? Or the fact that I finally encountered lemongrass at the grocery store? Whatever the case, I’ve tried my hand at a Thai green curry with plenty of veggies and beef, and I’m very glad I did.

Thai Green Curry with Beef

The outcome was excellent–the curry had an intense and intriguing flavor. It was close, but not 100% authentic since I had to make… click to read more…

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