August 16, 2006
Perfect Food (Korea)
Katherine Gorman
(video, narration, song, music, vox and backing vox by Katherine...phew!)
Previously from Katherine... To Jon: The Museum With Wings
... and remember the world we lived in prior to YouTube dominance at the same time!
Posted by Rock Heals at 12:00 AM
September 28, 2005
crab hash (for 2)
the Kevin Thurston
[Ed note: While most recipes are kitchen-tested by our panel of a dozen schooled chefs, we're letting this one rip with nary a taste. Let us know how it goes for you. Irresponsibly yours, RH]
1 container of back-fin or jumbo lump
1 yam
1 sweet onion
1 red pepper
peanut oil
1 tbsp butter
salt
pepper
old bay
hot paprika
cut yam, sweet onion and red pepper, toss in peanut oil, salt & pepper.
place on a baking sheet in a 375 oven for one hour
drink beer, smoke, do dishes, whatever
when the veggies have cooled, heat a pan (i like cast-iron, but anything'll do). add butter and a bit of oil (to raise the smoking point) to the pan. add crab. add old bay. stir. add veggies. add paprika. stir. warm through. plate. eat.
i've vanquished evil
Posted by Rock Heals at 12:20 AM
May 25, 2005
Tequila on my Mind: La Paloma
Intended for mature audiences. Please drink responsibly.
Do you think of Tequila as liquid rage(r)? The inspiration of too many a drunken injury? The prelude to some unearthly illness?
It need not be.
Tequila is made from the blue agave, for chrissakes. Take a look. Not your average distilled bread. This is the liquor most perfectly paired to the Summer -- as scotch is to Winter.
Five or ten years after you latest tequila sickness, you’ll be ready to really taste it. (Until then your body will likely reject the flavor as poison -- it’s some kind of biological reflex. No, really.)
In its refined and aged form, Tequila carries a complex flavor to sip over ice, maybe with a light squeeze of lime. In a less refined form, it makes for a perfect mixer. We all know the margarita, or at least its demon kool-aid cousin you can get at Mexican food restaurant chains. Among my many snobberies is the real margarita v. the kind you get outta a blender.
But today isn’t about margaritas, it is about a carbonated refreshment, with the emphasis on refreshing, that is stirred not shaken. La Paloma. I drink maybe two or three dozen carbonated drinks a year, and this Tequila Soda is all but 4 of them. I think I read about it in the New York Times one day (a vastly under-rated source of drink inspiration).
La Paloma
1. Grab a highball glass.
2. Drop in a health amount of ice.
3. Add about 2 ounces of gold tequila -- about two shots. (Please note Cuervo Gold gets its gold color from food coloring, I hear. I always recommend Sauza Hornitas as a mixing tequila.)
4. Squeeze in the juice from half a lime.
5. Fill with grapefruit soda (like Fresca). OR if you find yourself near a more chi-chi food store, snag a mexican lemon soda -- I think that is where this drink started, below the border.
6. Stir and enjoy, beeetches!
One alternate to try on this one is ye ole salted rim. I go with Kosher Salt. You should have it around for a lot of cooking anyway, and those little “Margarita Salt” things are lame. You can’t go wrong with a salt rim on a tequila and citrus concoction. Or really any citrus-based mix drink -- salty dog, anyone?
Next up in recipes, I’m going to keep with the summer + cali-mexicana theme and talk about my favorite variety of fish taco (don’t knock ‘em till you’ve tried ‘em).
Posted by Rock Heals at 12:10 AM
April 13, 2005
Californian Taco Salad (for accompanying a tequila drink)
Yeah a recipe... got a problem with that motherfucker?
It is the season of cilantro. Have you noticed how damn good Cilantro has tasted for the last month? Is it something in the soil?
My latest cilantro-infused eating is this update on the Taco Salad, perfect with your favorite Tequila-infused beverage (La Paloma is my favorite -- and surely a recipe to come). It comes in two parts -- the chips and the salad.
Start with the oven-preheating and chip prep; switch over to pulling the salad together, and so on. It’s light and easy. Get on it.
Serves 4-ish, as a side.
“The Chips”
You need:
- Vegetable or Canola Oil (Vegetable or Canola)
- 2 Small Corn Tortillas
Make ‘em:
1. Preheat the over to 425
2. Brush a cookie sheet lightly with oil
3. Brush Tortillas lightly will oil on one side
4. Cut tortillas in 6 pieces and place dry-side-down on the cookie sheet
5. Bake about 10 minutes or until they look crispy but not burnt
“The Salad”
You need:
- A good bunch of spinach (or one of those 5 oz. bags)
- 2 Avacados, cubed
- 2 Mangoes, cubed
- Tomatoes, diced large
- 2 loose tablespoons of rough chopped cilantro
- Juice from have a good lime
- Olive Oil to taste
- Salt and Pepper to taste
Make it:
1. Place the ingredients through the cilantro in a large bowl.
2. Squeeze lime over the ingredients.
3. Add a couple splashes of Olive Oil. Salt (somewhat generously) and pepper.
4. Toss gently -- you don’t want to destroy your avacados (if you want to make guac make guac -- if you want to make this, be gentle).
5. Test the levels and adjust salt and oil as necessary.
The Finish
Serve in bowls ringed with the chips.
Have someone make your drink while you put on the final touches.
Kick it.
Also in Week 5
Deliverable by Brian Calandra
Also on Rock Heals
Week 6 Is Habit Forming with another episode of 911 Diaries and a review
Week 4: Perdue, the Pope and Bellows. Oh my! with 911 Diaries, Mike Grau, and music from M_GP
Week 3 Waits Patiently for Spring Weather with a comic from John Shanchuk
Week 2 In the Time or Rock Heals with poetry from Justin Sirois; and
Week 1 Where it All Began with poetry from Mark Wallace
Posted by Rock Heals at 12:05 AM
