Thursday, May 27, 2010

Everyone loves pork fat

Especially me.

J and I decided that there's enough garlic used on these to burst the space time continuum, which is why my hands smelled like garlic the day before I actually cooked them.

And the day of. But I think J likes when I smell like ribs.

When we eat these, it's hard not to just shove them down our throats as fast as our breathing will allow. That's how good they are. Tender, juicy, barbecue-y pork fat. Can you blame us?

I'd love to disclose the recipe, but my brother has sworn me to secrecy (he's our family grill master). So, I thought I'd just post these pictures to tease everyone.

Just kidding. I like you too much for that. But aren't they tempting?

Saturday, May 15, 2010

Googly Eyes

So sorry. I've been a major blog slacker lately. But I've been having a blast.

So, you know how I know I'm the luckiest auntie in the whole world? Here's how:

And look at this one. How unfair is this face?

You want to know how I know I'm the luckiest girlfriend in the world? The other day I showed J Christopher Walken's classic gardening skit on SNL. It's one of my all time favs. Anyway, yesterday, I go to look at my tomato plant (whose name is Brad Paisley) and my bonsai (whose name is Jianli) and look what I found:

Saturday, May 1, 2010

Good Chilean Food

So, a few weeks ago, J and I went to Pantrucas, a local chilean restaurant.

Yum. Yum. Yum.

I love to cook. But sometimes, I just want to go out and be lazy. And pay a lot of money. For poor service and sub-par food.

Wait. No I don't.

That's why I like this place. It's not expensive, the service is lovely (it's run by a delightful Chilean couple), and the food is both authentic and delish! J spent sometime at a university in Chile, so he knows the real deal.

Take for instance, this golden-brown piece of heaven:
Crispy chilean empanada

When I was in college, I took an advanced logic class that drove me to the brink of insanity.  On one occasion, I remember writing out a long, extremely complicated proof that I'd done. I may have been the only one in the class who'd gotten it and I beamed with pride. However, my professor simply said,

 "It's not elegant."

After my initial rage wore off, I realized that what he meant was, because I was struggling to even solve the beast, I'd done a lot of unnecessary steps and taken a less direct route. It needed to be simplified.

This is a lesson I've taken to the kitchen. Simple does not mean boring. Simple means poignant, elegant food. Simple means work  Anyone can slop on the fats and spices to distract the tongue. The real challenge is enhancing flavor-- not covering it. And limiting you palette means you have to make every flavor count.

That's why I loved the Chilean salad. I think it was a simple concoction of fresh tomatoes, minced onion and cilantro, lime juice, and a bit of salt. But, oh the flavor! I'll never taste a tomato the same way again.

Fresh Chilean salad
J captured my Chilean food excitement:

Anyway, if anyone has any simple, yet tastebud-invigorating recipes they'd like to share, please post! I'll try to make it and put it up on here. Just know that I'm rather slow and lazy sometimes.

Before you go, check out these cute Chilean figurines:

Peace and blessings.