Just realized that this totally looks like a bikini bottom. You can't unsee it.
Tuesday, May 8, 2012
Grilled Scallops with Mango Salsa
Spring has definitely sprung, and with that comes my love for all things grilled, including scallops on skewers. This time, I rubbed them with a homemade spice mix and served with fresh mango salsa. The most time-consuming part was the salsa and even that was simple: just chop up a few fresh veggies/fruits and mix together. Add some red rice, and you've got a perfect weeknight meal!
Thursday, May 3, 2012
MaPo Tofu
Howdy, strangers. I'm alive!! I really don't have a good excuse for not blogging in over 2 months, but I'll offer up some mediocre ones. First, my camera broke a few months ago. I've been taking pictures with my phone and as you may have noticed, they suck. A phone camera, even one with 8 mp, doesn't compare to a real one. I'm still using a point-and-shoot, mind you, but it's still better than the phone. We finally got a new camera a few weeks ago. Second, work has been really busy. Third, we're moving! We fell in love with a house in Howard County in February, and have been working with the seller (sans agents) since to finalize everything. In the meantime, we're also trying to find renters for our current house. We close in a few weeks, and move in June! So excited. Oh yeah, and we're also going on a cruise in the Mediterranean for 2 weeks at the end of May (!!!). Between packing the house, getting ready for the cruise, and showing the house, it's been crazy around these parts.
Anyway, my inaugural spring post is my favorite Szechuan dish: MaPo Tofu. We have a great Szechuan restaurant near my work and I order it every time. Szechuan peppercorns are essential in this style of cooking; they are spicy but in a totally unique, mouth-numbing way that you can only understand by trying them. Most Americanized Chinese restaurants with "Szechuan" dishes aren't using Szechuan peppercorns, so you need to go to a more authentic place to get the real deal. Don't make this dish without 'em. Some of the ingredients must be bought at an Asian market, but once you have them, this dish comes together in a jiffy.
Anyway, my inaugural spring post is my favorite Szechuan dish: MaPo Tofu. We have a great Szechuan restaurant near my work and I order it every time. Szechuan peppercorns are essential in this style of cooking; they are spicy but in a totally unique, mouth-numbing way that you can only understand by trying them. Most Americanized Chinese restaurants with "Szechuan" dishes aren't using Szechuan peppercorns, so you need to go to a more authentic place to get the real deal. Don't make this dish without 'em. Some of the ingredients must be bought at an Asian market, but once you have them, this dish comes together in a jiffy.
Subscribe to:
Posts (Atom)
