Chile rubbed chicken

Honestly I wouldn't know what you would call this. This meal was put together because I was desperate to recreate something with chicken. I have a whole rack of spices that I'm just too chicken to try. I just randomly put spices together that I thought would marry together. Let's just say I've made this ever since AND it's EASY.

Looks like this:

View fullsize

"Random Chicken Dish"

Guys don't worry, the char is not bitter, its from the rub and honey.

RECIPE:

• 4 Chicken Leg Quarters (works with breasts too.)
• 1.5 tablespoon Ancho Chile powder - you can find this in any grocery store. I got minds there and at Marshalls!
• 1.5 tablespoon of sweet paprika
• 1 tablespoon garlic powder
• 1 teaspoon of cayenne
• 1 teaspoon of cumin
• 1 tablespoon of salt (I use Kosher)
• 2 tablespoon heap-full of honey. 
• 1/2 a lemon.
• 1/4 cup of olive oil.

In a big mixing bowl large enough to hold your chickens, mix in all the dry ingredients. Then, mix in the olive oil first, followed by the lemon juice, and then the honey. After the slurry has been made, you mix in the chicken and let it sit for at least 1 hour. Sometimes when my chicken is frozen, I would still lather the chicken with the olive oil rub even though it's still thawing. There's no reason why besides me being impatient. And my mind thinks it's marinading as it's thawing.

Set your oven to 370 for 45 minutes. I put my chicken in the oven when it's still warming up. BTW, for chicken breast, I did it the same way and it still came out super moist (SKIN ON). Plus, the chicken breast I used the first time was really thick.

Just to let you know, I never remove skin from my meats. I love the fat, the bad things about it that makes me feel good. Not promoting the nutrition, but remembering everything should be okay by consumption right? right?! I cry... and I love fried chicken..

LET YOUR CHICKEN REST FOR 5-10 minutes before eating it! You don't want the yummy juices to leave the bird. I like to eat this with some elote to balance the spices.

Stay tuned for Elote recipe, that will be SO-MUCH-FUN.

Daiisies

Pan Roasted Asparagus, Fried EGG, lemon everything, Oro del Tempo Piave Vecchio

This dish is SUPER easy to make. So cancel all your plans, and grab yourself a bunch of asparagus, lemons, eggs and Cheese! Because there is no excuse. It was hot as hell this week in LA and I still managed to cook, so put on that apron or that one cooking outfit you know you haven't washed in weeks.

View fullsize

Beautiful Citrus Asparagus Egg - But... you should see how my kitchen looks after...

This dish is so decadent, you will look like you were in culinary school for years. I am SO hooked on this dish right now, and it doesn't take much at all. Tell your friends you had this in Italy.

Recipe (for 3 people or one... lol)

• 1 pound of asparagus - try to get the thicker stems for more texture and flavor.
• 1 Lemon - juice and zest
• 3 eggs (Happy Eggs)
• Cheese: A lot of people use Parmigiano Reggiano, but I am using Oro del Tempo Piave Vecchio, which can be found at Whole Foods. The flavors taste like a matured Gruyere. ABSOLUTELY SHAAABBAANNGG.
• red chili flakes.

Ok. First thing FIRST. I started heating the pan on high while I shave off the ends of the Asparagus. Please do not skip this step, unless your asparagus still have a beautiful elasticity on it. Also, cut off the dry ends. No one wants to have a hard, dry chewy bottom, not even your dog. When your pan is hot enough, throw in your asparagus and coat them with the olive oil. Once they start charring, I tossed in some Kosher salt. On a separate nonstick pan, I started frying up an egg.

And next thing you know, it feels like so much sh*t is going on because you didn't prep anything. *runs for cheese*, *oh sh*t the grater*, *omg the asparagus!* *THE EGG!*. Please get your prep together, unless you can work extremely unorganized like I do. When the asparagus has a good char all around, remove it away from the heat and start plating.

Zest your lemon over the top of your asparagus and put some in the pan for the oils to release. I then squeezed half a lemon into the pan to pick up on any excess flavor. After about 15 seconds, pour your light dressing over the asparagus.  Top the egg, dazzle with some red chili flakes (or black pepper if you prefer), and shave loads of cheese.

Please show off to your friends, and tell them I taught you. But if you destroy the recipe, tell them someone else taught you. Make sure your eggs are sunny side up. Crispy edges is a major plus. GOOD QUALITY EGGS ARE A MUST (I used Happy Eggs).

Enjoy. And let me know what you think. Lastly, don't cook your asparagus to death.

View fullsize

It must look like this.

Cheers!

Daiisies

BACON MOMENTS #1

So it's another Sunday where I would just whip up a simple bacon and waffles breakfast. As I was cooking bacon, I had an epiphany. Bacon.. I used to bake the bacon in the oven, but I've been cooking it on the stove lately. The sound of sizzling bacon and seeing the fat transform to a dark golden brown is a sight any diet person would dream about. So as I was cooking the bacon.. my eyes just lit up.

Cooking the perfect Bacon.

Recipe:

• B A C O N.

View fullsize

I realized cooking bacon is like making popcorn. I have the pan on high, and sizzle the bacon on for about 2 minutes till it shrinks a little and starts making the ripples. After you flip it, you will basically do the same, but lower the temperature a bit as the fat starts melting off. After this, I would flip the bacon more occasionally. Maybe because it's more enticing to see the fat bubbles foam around it or something, but I just can't leave because it's so beautiful to look at. So, like popcorn. Once the sizzling starts fading away, your bacon is ready. Don't mind the char bits at all because it adds so much more smokey flavor. I drizzled the bacon with a little maple syrup and just a tad of Cayenne pepper because I am obsessed with that at the moment (though it makes my mustache on fire).

I served this with some cold brew that I've got from Trader Joes.

View fullsize

Cold Brew by Trader Joes

Trader joe sells a small jug of cold brew for about $7-8. It makes around 12 8oz cups. but more like 6 cups because who really drinks 8 oz? I made a quick simple syrup, chilled everything, and served with a lot of ice, and a splash of whole milk.

Bacon, cold brew, I am wired for Sunday Funday and ready to go!

cheers.

Daiisies

Cook's Torta AKA best tortas in MPK

That's right. This place is ridiculous. Even Dine LA reposted one of my pictures which you can see HERE.

My brother was the first person that actually took me here. It felt like love at first bite. Their homemade torta was the first thing that I noticed. Super fluffy, and has the consistency of a soft ciabatta with the slightest tang of a sourdough. One random week, I was craving Molcajete. Like, REALLY craving it. Molcajete is that large volcanic stone mortar and pestle (I need one now). Usually served with some steak, chicken, shrimp, grilled queso, grilled onions, and spicy salsa. Absolutely delicious and 100% comforting, with some beer or a margarita.

When searching for a spot, I noticed that Cooks Tortas also serves a Molcajete Torta. And given their selections and all the ones I've tried prior, I was confident enough to trust their concoction to be fulfilling.

Two Tortas were ordered. Of course, the Molcajete:

View fullsize

THE Molcajete

So far, I've ordered this Molcajete twice after having it because it's THAT amazing. This was so succulent. The meat had a strong citrus, lime flavor which I LOVE in a sandwich likes this. It actually helps cut the richness of everything else. Their salsas was slightly spicy, but may be a little spicy for those that has a lighter palate. I'm telling myself now that I need to get something else next time, but looking at this again, I don't think I can. Plus, just look at the salsa, that Queso, the roasted green chile just hanging out telling you to "eat Me... EEEAATT MEEEEE" can you hear it too?

View fullsize

BBQ Pulled Pork Torta

Super juicy. Simple, but one of the best pulled pork sandwiches I've had when done right (same proportions with every bite). The slaw makes this sandwich balanced. You need that refreshing crunch to cut through the sweetness of the BBQ. I highly recommend this sandwich as well.

This is located south of Atlantic going towards the 60 Freeway. Cross streets are Atlantic and close to Brightwood.

Don't forget to order their Chiles Toreado and aguas fresca. I'm probably 5 minutes away, so you'll probably see me here. Let me know what your favorite is from here and I'll make sure to try it.

Tortas Up!

Daiisies

Tacos Los Potrillos

View fullsize

Al Pastor

It's a gem to find taco trucks nowadays. Don't need anything fancy. If you've noticed the same truck sitting at the same spot for a while, it should be good enough to give it a try (especially if there's a line). But I think it's more rare to find tacos that cost $1 now... So far, I only ran into 2. The first one (2nd one will be posted on a different day) is located off San Gabriel and Hill street in Rosemead. Here, you will find Tacos Los Potrillos located in the LA Auto Shine car wash corner. The taco truck is parked from 5:00PM - 12:AM everyday.

It was extremely hot when we came so we just decided to eat there instead of taking it home. We ordered Al Pastor and Asada. I wouldn't say these were the best I've ever had, but I would definitely come back if I were to crave some. And for $1, you can't really complain. And if you WERE to complain, it better be for good reasons like food poisoning for 5 days. If you got the sh*ts, it's normal... catch the drift? I swear sometimes when people complain, it's like going complaining about going to McDonalds and saying their burgers does not taste like a burger. And to those people that only order 2-3 and calls it quits, how are you even alive?!

So to conclude, for a buck, these were decent and worth the price. Don't take my word for it though, go check it out. It may be obvious, but it's CASH only.

E-A-T T-A-C-O-S.

Daiisies