food

The Oaxacan Slushie: Mezcal, Strawberry, Lime, and Beet Juice, Chili powder

May 26, 2016

The Oaxacan Slushie: Mezcal, Strawberry, Lime, and Beet Juice, Chili powder - Via Artful Desperado

The Oaxacan Slushie: Mezcal, Strawberry, Lime, and Beet Juice, Chili powder - Via Artful Desperado

The Oaxacan Slushie: Mezcal, Strawberry, Lime, and Beet Juice, Chili powder - Via Artful Desperado

Is it summer yet? I am pretending that it is and I am going full force into it. I am even going to get my ‘JLo in Miami’ bathing suit out…not that you need to see that, but hey, you gotta go wild or go home.

Speaking of wild, let’s talk about this cocktail. So, last year while traveling with friends in Mexico City (my hometown AND the best city in the world, ahem..) I went to this mezcaleria that served the most amazing cocktails. One of my fave was this one made with strawberry juice. Now, I didn’t ask exactly for the ingredients, but I took the inspo from that drink and made my own version here at home.

You may think that the flavour combo of strawberry and beet is gross, but hooooold on you little picky princess; the beet juice tones down the sweetness of the strawberries and it goes really well with the smokiness of the mezcal, it’s a very earthy flavour that makes it more cocktail-y and less smoothie-ish. Together with an extra kick of chili powder make this whole thing a happy hour special.

Grab your blender and come over to the kitchen!

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Test Kitchen: Whipped Avocado and Wheatgrass Spread & Za’atar, Garlic, and Lemon Dressing

May 25, 2016

Za'atar, Garlic, and Lemon Dressing

Whipped Avocado and Wheatgrass Spread

I haven’t done a test kitchen post in a while so I thought it was time to experiment in the kitchen again. This time using an eggless alternative to create rich, luscious recipes that work as dips, dressings, and spreads. You know how I like it :P

In this edition of test kitchen you will find a whipped avocado and wheatgrass spread, and a za’atar, fresh garlic, and lemon dressing with some sautéed winter greens. There’s even some pickled beets involved. Cray cray? Perhaps, but I was very pleased with the results! Especially with the whipped avo + wheatgrass mix, which by the way, was inspired by a restaurant in Copenhagen that served whipped butter with wheat grass juice (I kinda died for a bit because it was delicious and because I’m latcose haha).

Come play in the kitchen with me and see the full recipes after the jump!

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A Floral Spring Salad with Poached Eggs and a Hello All!

May 24, 2016

Spring Salad blooms by Artful Desperado

Floral Spring Salad and Poached Eggs

Floral Spring Salad and Poached Eggs

HELLOOOOO. My dear dear friends. It’s been so long! First of all, I am so sorry for taking my sweet ass time to come back here. Better late than never!

The last couple months really pushed me to the limit and I got ganged banged left right and centre (and not the hot kind of gang bang, but more like, the work type). One thing though that was pretty sweet it’s that I got to host some awesome workshops with my buddy Joann Pai, one in Italy and one in Russia (!!), I’ll be sharing some of those photos later on. For now let’s talk about salad!

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Cocktail Testing: Tequila & Preserved Lemon Syrup, Whiskey, & Spiced Apples

March 31, 2016

Tequila, preserved lemon syrup,  and mint

Hi guys! How y’allz doin’? Guess what? Something happened last weekend…I went away and didn’t have to work! I know you might be like “um, so what bitch? U better work for the money” and I totally hear ya, but dudes, I haven’t had taken a break, not a single day off in a bit over 5 weeks and my brain was borderline useless. Taking a break put me back in track and I feel like I came out of a dark cave, so refreshed! Crazy how you can forget to actually book time off for oneself, right?

Whiskey, Spiced Apple Syrup, Lemon, Club Soda

Side note: I just noticed how dusty that table was haha, oh well, we rented the cabin we stayed at and I ain’t gonna clean, cuz, laziness.

While I was away, I had (a few too many) cocktails with friends and, of course, I didn’t miss the chance of experimenting a bit with what we had a hand; preserved lemon syrup, tequila, spiced apple syrup, soda, whiskey…Oh right, did I forget to mention all of us are gay? Hence the “what we had a hand” list includes fancy syrups and (not pictured) smokey flaked sea salt haha.

I still have to play around with the flavour combos and recipes, but I wanted to share with you both ideas and see how you like them.

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SPICY LEMONGRASS CHICKEN STOCK AND WINTER VEGGIES

March 15, 2016

Spicy Lemongrass Chicken Stock and Winter Veggies

Spicy Lemongrass Chicken Stock and Winter Veggies

Spicy Lemongrass Chicken Stock and Winter Veggies

Is it spring? Is it winter? I’m not really sure. The cherry blossoms are already blooming, but I am still wearing a winter coat and a scarf..soo, let’s say the weather is confused and for this reason I think it’s suitable to still make winter dishes for dinner.

I made this recipe for a Spicy Lemongrass Chicken Stock and Winter Veggies for La Crema Wine’s blog and it’s one of those dishes that makes you feel warm and cozy without a lot of fuss. I know making broth or stock at home could seem like a labour intensive idea, but honestly, you just put everything in a pot and you let it simmer.

I used a whole chicken (instead of just the bones) so that you can have a full meal one the stock is done and fed me for about 3 days, and boy, it was gooood. Get some crusty bread to go with it and you’re set!

Get the full recipe over at La Crema’s blog.


Recipe created in partnership with La Crema Wines. All views my own

Avo Toast, Elevated: Avocado, Rosemary Chimichurri, Chives, & A Poached Egg

March 1, 2016

Avo Toast, Elevated: Avocado, Rosemary Chimichurri, Chives, &  A Poached Egg

Avo Toast, Elevated: Avocado, Rosemary Chimichurri, Chives, &  A Poached Egg

Avo Toast, Elevated: Avocado, Rosemary Chimichurri, Chives, &  A Poached Egg

So, I did it. I caved in and I made an avo toast recipe, yes, if there’s such a thing for such a simple dish. But seriously though, this one is taaaasty. Since we want to keep it simple, you gotta pack some ingredients with bold flavours, cue: rosemary. I always forget how much I love rosemary until I buy a bunch and make everything rosemary infused. For this recipe I made a chimichurry with it which combines super fresh parsley, lemon juice, serrano chilli for a nice hot kick, and good olive oil. Of course, this wouldn’t be complete if you don’t put an egg on it! A poached egg, nonetheless – creamy, oozy, and delicious. BTW I am starved as I write this post so I literally just dripped some saliva on my keyboard haha, sexy!

Ok, grab a nice loaf of rustic bread, some ripe avos, and a few other ingredients and make this for brunch!

Full recipe after the jump

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Hibiscus Jalapeño Quick Pickled Veggies

February 23, 2016

Hibiscus Jalapeño Quick Pickled Veggies

Hibiscus Jalapeño Quick Pickled Veggies

Hibiscus Jalapeño Quick Pickled Veggies

Hibiscus Jalapeño Quick Pickled Veggies

Hibiscus Jalapeño Quick Pickled Veggies

Who doesn’t like a nice crunchy pickly vegetable? It’s a salty little treat that’s becoming super popular and it couldn’t be easier to make. Especially the quick pickle version (because honestly, who wants to wait a month for their pickle fix?)

You know one thing I have never been able to eat is dill pickles, they’re so gross! And they seem to be a staple in American and North American cuisine in general. The taste of sweet dill makes me gag, for reals haha, then again I really dislike dill so there may be a connection there :P . Since I’ve discovered all these recipes with no dill or sweeteners in them, a whole new world of yum has opened before my eyes, and I’m addicted!

This recipe is dill-free and sweetener-free so none of us “anti-dill-picklers” will be offended by it. The addition of hibiscus adds a nice layer of tartness, and the jalapeño adds a nice kick, because let’s be honest, jalapeños are the bomb (and habaneros too, but in small quantities). The inspiration for this recipe came while cooking a recipe from one of my fave cookbookas as of late, Hartwood (which by the way, it’s so pretty!!).

These pickled veggies are soooo good on top of salads, sandwiches, or even on their own as a snack with some bread, mustard, and cold cuts. And, as you can see by the photos, they look like little gems!

Get your pickle on and let’s make a batch! Full recipe after the jump

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