menuinprogress

A couple of Mexican-inspired hot dogs. First with bacon: We've done full-on bacon-wrapped before, but this time we were lazy and used the bacon as a garnish. And also one with some Oaxacan-style chorizo:

Nope - just the fish sauce, and not too much of it. The banh mi flavors came more from the pickled vegetables and the herbs. Now that you mention pate, however, I'm thinking that a thin slather of it on the bottom half of the bun would be a pretty fantastic addition...

A "Banh Mi" Burger experiment: A pretty standard burger patty composition - but with the addition of some fish sauce. Topped with quick-pickled carrot, daikon and cucumber along with mint, cilantro and jalapeños. Turned out really well. It had the Vietnamese banh mi flavor profile, but yet still very much retained the sensibility of a good burger.

Nice! Looks like you've got some good eating to look forward to!

That sounds fantastic, and looks even better!

Huevos al albañil: Our version of "bricklayer's eggs". It differs from Bruce's in that it uses a salsa verde and we serve it over corn tortillas - we make it green because that's how we first experienced it in Puerto Escondido. Regardless of the color, eggs with chile sauce makes for a very satisfying breakfast.

Coincidentally, we used Julia's recipe for crepes to make seafood crepes last night. They were much better than the recipe we normally use. Not surprisingly, they use more butter... :-)

Sushi night. We got some nice ingredients from a local Japanese market. First up was a soup that looked appealing. No idea exactly what it was since there was no English on the packet, but we really liked it. Amazing vibrant green translucent bits of seaweed. Next, a bit of toro sashimi. It had lovely flavor and texture. And then some nigiri - salmon and hamachi (yellowtail). The salmon was very photogenic (and very good), but the hamachi was the flavor show-stealer. To round it out, some California roll. No inside-out shenanigans here, and I'm not ashamed to say I love fake crab...

Very simple to make. Fry up some Mexican chorizo (we use homemade from a Oaxacan recipe). Tear up some corn tortillas and toss them in with the chorizo. Add some chopped onion and cook for a few minutes. Then stir up some eggs, dump them in and treat it pretty much like scrambled eggs from there.

Yep, a bit of cheese. Can't remember what kind, though - some leftover bits from the cheese drawer. We didn't add any sauce - just some finely chopped cilantro and onion inside (and on top).

I am continually amazed by the versatility of pulled pork as an ingredient. This is a good thing, since when we smoke a big pork butt we always have a bunch of leftovers. Pulled Pork Taquitos:

Chori-Migas: They are great straight up, but even better in breakfast taco form:

Looks great! Tenderloin? And how did you cook the buckwheat - I've never used it.

Egg-in-toast.

Gazpacho:

Corinna, the rice was very simple. Done in a rice cooker with chicken stock as the liquid and some sauteed onion added. The squash blossoms were added at the end when you fluff the rice.

Chile-rubbed grilled chicken legs, squash blossom rice, and some tomato avocado salad hiding in the back.

Potato/egg/chorizo hash and squash blossom quesadilla:

Thai beef salad with grilled Brandt Beef flat iron:

Those look great! I love the idea of a fried green tomato BLT.

Beautiful!

Yep - that is what we do. We also use indirect heat for part of the cooking time. Works very well.

Another vote for english muffins. We do ours with scrambled eggs (slow-cooked and soft) and a little bit of cheese.

Chile-rubbed butterflied leg of lamb on the grill: Grilled veggies: and some roasted potato wedges:

Nice ravioli! And I definitely agree with you that fresh pasta is worth it.