Sonoran DogWe’ve tried a Sonoran Hot Dog or two in the Phoenix area before but after seeing all the tv shows on El Geuro Canelo, I made it part of my mission to check it out while down in Tucson.
What I like about this place is that they have a small menu that focuses on a handful of items that they do well.  Carne asada burritos/tacos/tortas/caramelos, Sonoran Hot Dogs, and some Mexican-style beverages (aguas frescas, horchatas, cane-sugar Coke bottled in Mexico, that sort of thing).
I stuck with the Sonoran Hot Dogs and got a few to go for myself, including their Sammy, a Sonoran Hot Dog but with 2 bacon-wrapped hot dogs instead of just one.  Without diving in too much on what’s in a Sonoran Hot Dog, just keep in mind that it’s loaded… kind of like a Chicago-style dog.  Bolillo roll instead of a hot dog bun, hot dog wrapped in bacon, then filled with a ton of condiments including beans, mayo, mustard, tomato, and green salsa.
What makes El Guero Canelo great is their condiment/salsa bar.  Cebollas (grilled green onions), grilled jalapenos, red salsa, green salsa, pico de gallo (solid), avocado crema, radish, and limes.
The verdict – this place is solid.  Cheap dogs (a little more than $2 each, a little more than $3 for the sammy) and a quality condiment/salsa bar.  If they were open 24 hours a day, they’d make a killing with the drunk food crowd on weekends.
What am I trying next at this place?  Their carne asada burrito.  I saw someone take it back to their table and it looked like a nerf football.  You think Chipotle makes big burritos… that’s childs play.  I can put two of them down as a snack.  The burrito from El Guero Canelo looked significantly larger than what you get at Filiberto’s as well.
Until next time, do yourself a favor if you’re in the Tucson area to grab a dog from this place.  Especially if you need it to soak up some of that booze in your belly.
20131023-151549.jpgSo I’m scanning yahoo the other day and came across this really easy Mexican dessert recipe.  I took a quick look at the list of ingredients and saw that there was cheese involved with the dessert which sounded interesting… plus one of the comments on the bottom mentioned that the consistency/texture is similar to flan, but with nowhere near the amount of calories which really started to get my attention.
Talk about one of the more simple recipes out there!  I’ve included the info below:
Ingredients:
2 eggs
2 cups milk
3 tablespoons sugar
5 ounces of Mexican/Latin cheese (I went with a mixture of cojita cheese and queso fresco which you can find in any latin grocery store)
 Butter to spread on the baking dish20131023-151534.jpg
I mixed the eggs, milk, sugar, and cojita cheese/queso fresco in a blender but I also added some cayenne pepper just to give it a little heat with the sweet of the sugar and the saltiness of the cheese.  I then preheated the oven to 350F andrubbed the butter along the bottom and sides/corners of a square glass pyrex dish.
Threw in the blended mixture and placed it in the oven for 40 minutes or until the top was golden brown.  Let it stand to cool then I threw it in the fridge with a cover.
20131023-151525.jpgAfter a few hours, I had some for dessert that night and it really was like flan but a little bit more “chunky” because of thecojita cheese.  I thought it tasted great but I might be a little bias!  If you think you’d like a cheesy kind of flan, then give it a try.  The cayenne gave it a nice kick but I would enjoy it without the pepper as well.  I even put some in a bowl and threw on some chocolate syrup which gave it a nice chocolate flavor as well.
Enjoy!

Mums Apple Pie.jpgSince my unexpected arrival back in Australia 2 weeks ago, I have been bunkering down at my parents’ house.  It has always been a place that I feel at home, get taken care of and can take some time to get my head on straight. I was fortunate to have one of my Apples.jpgclosest friends K and her baby and husband come up the first weekend for Sunday lunch. This was a wonderful distraction and enjoyable afternoon, a great way to get my mind of my own troubles.

I managed to help Mum whip up some food, making a mushroom risotto and some fresh bread. However in my less than stellar state I let Ingredients.jpgMum cook dessert. Mum’s apple pie (that is actually her sister’s husband’s grandmother’s recipe… yes it is one of those recipes) is sweet, delicious and not like the apple pies you get in the US. It has a sweet shortcrust pastry rather than the more savoury kind you get in the US.Pastry.jpg

Firstly put on the apples to stew… Just peel and slice up some granny smith apples and add them to a pot with 2 tablespoons of sugar.

For the pastry, beat 125 grams of butter and ¾ cup of sugar together until creamy. Add in 2 eggs, 1 at a time, beating well after each addition. Next mix in 1 teaspoon of vanilla Rolling.jpgand a pinch of salt. Then gradually mix in 2 cups of self-raising flour, ½ cup of plain flour and ½ cup of cornflour. Mix this until everything is combined.

Filling.jpg

The rest is simply rolling out the dough for the base and the top. Filling the pie with thecooled apples and then baking.

It bakes in a 180C oven for about 30 minutes or until the crust is golden brown. The great thing is that because the apples are cooked you’re Pie.jpgjust cooking the pastry until it is crispy.

This is now my new go to sweet choice for when I am down… not chocolate or icecream… Mum’s apple pie. Served with a dollop of icecream or fresh cream, it is just the perfect way to end a Sunday lunch or any lunch or dinner or breakfast… my new comfort food. Thankfully though it isn’t hard to make it is just time consuming enough for me not to make it too often… otherwise I could be in big trouble! Delicious, sweet and crispy… give it a try, it is guaranteed to help warm your heart!

Slice of pie.jpg

 

Sausage RollsWe are back from Hawaii with many adventures to share and food to write about, just give me a day or two to settle back in to real life! I wanted to put a quick repost in honor of tonight’s start of the NFL season. I now have 16 weeks of Sundays where J. will barely communicate ahead of me but we both love the game and of course the food that comes with it.

It is also finals time for Aussie Rules and NRL back home in Australia so it is fitting for my wonderful Aussie followers also.

So here is a favorite recipe and favorite footy food from Australia – the sausage roll! A delicious savory treat with ketchup, relish or bbq sauce on the side and of course the prerequisite beer.

Check out the original entry here – Aussie Footy Food!

Enjoy the recipe and the football – whatever code or team you might follow!

Bruschetta.jpgJ. and I attempt, but don’t always succeed, to have a date night once a week. We usually head out to a nice restaurant or a movie but last week we were beat and just wanted to stay home. I had baked some wonderful crusty Italian style bread earlier in the day and we had found some beautiful tomatoes at the farmers market… Bruschetta was the answer.

I decided to make 2 different versions and after a quick trip to Wholefoods for some delicious meat we were set to go. I didn’t just want to make an ordinary tomato combination for the top. It was date night after all, I wanted something a little different and unusual. I went with garlic roasted tomatoes on Tomato and basilsoppressata or prosciutto with jalapeno lime white balsamic vinegar to finish it off.

First off I put the tomatoes into the oven to roast. I only wanted them cooked for a very short time with some garlic and olive oil to really bring out the sweetness in these gorgeous tomatoes we found. I wanted them to hold their shape and keep the firm texture, not go all mushy.

ProscuittoWhile the tomatoes were in a 350F degree oven for 10 minutes, I sliced some chunky bits of our Italian crusty bread and smeared them will olive oil. I heated up our grill pan and toasted these on both sides. I tried to get nice crusty grill marks on the bread. I did ok for the most part but there were some slightly crispier parts.Soppressata

Once these were grilled I just rubbed them with some garlic and set them aside to dress. I did a few of each meat for J. and I. Layer 1 being either soppressata or prosciutto. To be honest a few slices of each magically disappeared between the two of us… I love that stuff!

Basil leavesAfter the first layer of meaty goodness I added some fresh basil leaves. We had also picked the basil up at the market since our basil plant hasn’t survived it’s first (and only) Arizonan summer. By this stage the tomatoes were out and cooling down.

I cut the tomatoes in half and put them in a bowl, seasoned them with plenty of salt and pepper and then generously drizzled jalapeno lime white balsamic vinegar over them. I mixed them together and placed them on each piece of bread.

After pouring some wine J. and I sat down to a yummy, simple dinner. I had some goats cheese on the side as well for us to eat with the bruschetta. The creamy rich flavor worked so well with the freshness of the bruschetta. J enjoyed it so much we actually had something similar for dinner the next night. The tomatoes were extremely sweet and juicy. I was happy with how crusty and delicious the bread was as well. Such an easy, quick date night dinner. A good way of keeping my boy J. happy too!

Lumihai BeachWhen this post goes live J. and I will be lying on a beach in Hawaii. We have 7 days and nights of relaxation planned or not planned as the case may be in Kauai. Though we don’t have any activities planned, besides lying on the beach, we do have our food plans well and truly under control.

As I have mentioned previously, J. is more often than not in charge of our eating arrangements when we travel. He researches, reads, studies and discusses all the possibilities. He has been responsible for finding some of the most unique, out of the way, hole in the wall, restaurants/foodtrucks/shacks that we have ever been lucky enough to try. He is always organized for our trips but when it comes to Kauai he has taken it to an entirely new level!

Here is the evidence – THE SPREADSHEET!

THE SPREADSHEET

Puka DogA comprehensive document, organizing possible food choice by local. It details opening hours, location, whether they take cash only or credit card and possibly most importantly what kind of cuisine they serve. We have choices of traditional Hawaiian plate lunches, poke, seafood, burgers, Japanese and who knows what else. He has found us so many to choose from there is no way we will get to all of them!

We went to Kauai back in 2009 and discovered some amazing places to eat. They have made it Mark's Placeonto the spreadsheet, along with some of J’s new discoveries. The places I am looking forward to revisiting are Shrimp Station, Puka Dog, Mark’s Place and Hamura’s Saimin and a few others. The shrimp at Shrimp Station were delicious and amazing. I had never tasted anything like the hot dogs from Puka Dog. Mark’s Place and Hamura’s Saimin were just cool, low key locals joints.

Shrimp StationOf course J. has found us a whole new  group of places to try out. When we travel we try to stay away from the touristy places (although Puka Dog is definitely a popular destination) and go where the locals eat. Kauai, the second time around will be no different. I’m really looking forward to trying out Koloa Fish Market and also Chicken in a Barrel but there are so many other delicious options who knows what we will actually eat!

Hamura's Saimin

I’m sure as you are reading this we are either lying on a beach or eating some fabulously tastyfood! Stay tuned for Live from Kauai posts later this week!

ALOHA!

FatooshOn my final day in Washington DC, I managed to sneak away for a delicious and yummy lunch. The conference I was exhibiting at had quietened down, people were leaving and I had a long night of travelling home to Phoenix ahead of me… a hearty delicious meal (and a couple of beers) were definitely called for.

Recommended by fellow blogger Alina and some great people I met at the conference, Zaytinya was my destination. Only 2 short blocks from the hotel that I was exhibiting in, I wandered down for a late lunch.

Mythos Beer

Taking my traditional seat at the very big bar I was ready for a nice cold beer and some great food. I ordered my Mythos beer, a Turkish beer that I had never tried before and perused the menu. The girls I met at the conference had insisted I try the $25 Mezze Lunch. It was a 4 course meal with multiple choices under each course.

For first course I went with the Fattoush salad, a combination of tomato, cucumber, red onion, green pepper and radish. This had a delicious pomegranate vinegar dressing over it. Given the heat of DC, it was such a light, fresh and yummy start to the meal. The fresh pita bread they kept refilling throughout the meal was a great accompaniment.

ArayesSecond course was a difficult choice for me. I could have had any of the 4 choices but decided to go with the Arayes, a dish I had never heard of or tried before. These were stuffed pita breads, filled with grilled ground lamb and tahini on a bed of garlic yogurt. I don’t think it is possible for me to describe just how delicious this small plate of goodness was. Such flavor but so simple. I could have eaten an entire meal just of those. However, with 2 more courses still to go, I thought I shouldn’t order a second round. I ordered another beer instead.

Spanakopita

For my third course I decided to stay with something traditional, Spanakopita. This was flaky, melt in your mouth house-made phyllo pastry that was then stuffed with spinach and feta cheese. Carefully rolled into a crispy, tasty roll and placed on a spinach puree. My mouth is watering just thinking about it. This was possibly some of the best Spanakopita I have every eaten. I couldn’t believe how perfect the phyllo was. I wanted to eat 6 of them, not just 1.

Apricots and yogurtI restrained myself and just sat back with another beer and waited for my dessert. I had chosen to go with the lighter of the 2 dessert choices, Greek Yogurt and Apricots. I actually didn’t read the description until after I had ordered it. It may have been the lighter of the 2 but oh my, did it sound delicious. A small cup came out, looking like a orange and white parfait. There were layers of muscat soaked apricots, vanilla yogurt cream, apricot sorbet and pistachio powder. If I hadn’t have been in a public place I would have licked the cup clean! Delicious, light and refreshing – an excellent end to an amazing lunch!

I will go back to this place – I actually would go back to DC just for a lunch here and a dinner at St. Arnolds. My DC trip was great both professionally and culinary! I ate great food that had been recommended to me, found my own little gem on my wanders through the city and got to spend some time in one of my favorite cities on the East Coast.

When in DC next I recommend you try one of the great places I visited or perhaps you will discover a little gem of your own!

Time to eatBeing the foodie in our office has lead to me bringing in cakes for birthdays. Fortunately we have a staff of 6 so it doesn’t happen too often. Earlier in the year I made a Mum’s Sticky Chocolate cake for everyone which was a huge success. This time around I gave the birthday girl a few choices and she went with the Triple Chocolate Marble Mud Cake… well really, who wouldn’t!?

Step 1

The only problem… I had never made it before! How difficult could it be.

In a small pan I combined 250 grams of chopped, unsalted butter, 2 cups of caster sugar, and 1 cup of hot water. I mixed this until it was all melted and combined. Then I just set this aside to cool for 15 minutes and got on with the rest of the recipe.

Base mixture

While it was cooling I melted 150 grams of white chocolate in a bowl and in another bowl I melted 150 grams of dark chocolate. I used 70% dark so that it wasn’t too sweet. There is so much sugar in this recipe already I didn’t think I need extra in the chocolate. I then set these aside.

Going back to my sugar, butter and water mixture I whisked in 1 cup of plain flour, 1 1/2 cups of self raising flour and a teaspoon of vanilla. I added 2 eggs that I had already lightly beaten and whisked everything together. Now the tricky part… I had to divide the mixture into 2 equal parts, putting them in separate bowls. After a bit of back and forth, I think I got pretty close.

Two mixtures

To the halved mixture I added the melted white chocolate to one and the melted dark chocolate to the other. I just quickly mixed the chocolate into each mixture and the cake was ready to assemble.

Layering

In my large cake tin I spooned a spoonful of the white mixture in one corner and then next to it a spoonful of the dark mixture. It was easy just alternating between the two, layering them on top of eachother, until the mixtures were completely gone.

This went into a preheated 150C degree over for 1 3/4 hours. I couldn’t believe how easy it was, well relatively easy. I then just sat back with a glass of wine and waited for it to cook.

Cream and chocolate - Copy

When I opened the oven I discovered it may not have been as easy as I thought. The middle of the cake had sunk! Oh well, that was what the ganache was for… to fill up the large crater in the cake.

Ganache

I turned it out and let it cool. Of course as it cooled the center dropped more… What could I do? More room ganache is what I say!

When it was cool and ready to coat in ganache, I quickly combined in my double boiler 300 grams of milk chocolate and 3/4 cup of thickened cream. I slowly melted these together over a low simmering pot of water. I stirred this continuously until the chocolate had completely melted and was combined with the cream.

I took it off the heat and set it aside. As I was preparing the cake I realized that the square cake didn’t quite fit in my round Sunken but deliciouscake carrier… being the ideas woman I am, I angled off the corners to make a shape that would fit in the container… Later people in the office commented on how cool it looked – I didn’t tell them it was purely to get it to fit, not make it look pretty.

The ditch

My cake now fit in the container, it was time to ganache it! I poured my ganache onto the cake and filled up the huge crater in the center. I then smoothed it down and around the edges until it was completely covered. It looked great! You couldn’t even tell that the cake looked like it had been hit by a meteor. A few quick decorations with fresh strawberries and I was done!

I held my breath when we cut it in the office, praying that it was actually marbled and that the puddle of ganache wouldn’t run off the cake like a waterfall. Luckily it didn’t!

Iced

The best news is that everyone in the office, including the birthday girl loved it. The cake is moist, dense and incredibly rich (especially the parts in the center with an inch of ganache on top). The cake was an afternoon snack for everyone for the rest of the week. I even managed to sneak J. home a slice. He really liked it, he thinks the texture is like a soft, dense cookie.

For a first attempt at this recipe I think I did well. It wasn’t as great as my mum’s but I rarely make her recipes as well as she does. It was a hit and it was delicious, I couldn’t really ask for more but I think I will need a little more practice to be able to make it as easily and as well as I make my Mum’s Sticky Chocolate.

Close up of marbling

Plum & Lime Jam.jpgWalking through one of our local supermarkets recently I had a flash back to childhood when I saw mountains of delicious red plums on sale… not just for sale but on sale for a ridiculously low price! J. watched with wide eyes as I kept adding more and more plums to my bag! I explained to him that mum used to make plum jam at home and nothing tastes quite as delicious as homemade jam.

The plums weren’t completely ripe so I decided to wait until the weekend to make my jam. During the week I kept trying to think of another ingredient I could put with the plums to make it a little more interesting and possibly even more delicious. It wasn’t until Saturday morning when I was getting prepared to start cooking that I looked down and saw some limes… Plum and lime jam – of course!

My mum’s recipe is 1:1 ratio of fruit and sugar… delicious, yes but high in sugar so I thought I would play with it a bit. I used 4 pounds of red plums that I cut in half and took out the seed. I didn’t cut them smaller because I wanted my jam to have some chunks of fruit in it. Plums and Sugar.jpg

My 4 pounds of halved plums went into a large. I had tasted the plums and they were really quite sweet so I decided to just add a single cup of sugar to the pot. I thought I could always add more later if it wasn’t sweet enough, but in the end I didn’t need to.

I put this pot onto the stove on a medium heat to start the stewing process. I added 1/2 cup of lime juice to the pot and stirred everything together. How easy is that! I just left everything to bubble away while I cooked some other things (fresh bread, triple chocolate marble mudcake – posts to come soon on those!)

Bubbling away.jpgI occasionally stirred the mixture to make sure it wasn’t sticking and also tasted it a couple of times to see if it was too tangy and needed more sugar. Once it was the consistency I wanted – jammy! I turned off the heat and let it cool. While it was cooling I sterilized a few jars.

I loved how this turned out, it was both sweet and tangy. The lime really gave the plums a zesty lift and made sure that the jam wasn’t just completely sweet. J. tried it out on some of the bread I had just baked and really enjoyed it. He like that it was tangy and tasted so purely of plum!

I really enjoyed making this. I haven’t ever made jam by myself and have only watched my mum do it when I was really young. I really only remember licking the spoon. For a first time effort I think I did well. We have a large supply of plum and lime jam now so I won’t need to make any for a while. I might even give some away as edible gifts… always a yummy present. It might make a great Christmas gift in a few months since it is such a fabulously festive color.

Now I just need to think of some other interesting jam combinations!

Tortino Pasta.jpgMy final night in Washington DC, I took a gamble and went to Founding Farmers, hoping that being by myself I could get a seat. Unfortunately the gamble didn’t pay off. They were booked out and there was also a line out the door. Never mind, I had a back up.

On my walks around the neighborhood near my hotel I had spotted a small, Italian trattoria that intrigued me. Tucked into the basement of a brownstone, in amongst residences, Tortino just looked like the perfect neighborhood restaurant. Inviting, small and fingers crossed, delicious!

I took a seat at the bar to eat and also because it was still happy hour, I ordered myself a bellini (prosecco with peach puree). The bellini was delicious and I had to make sure I didn’t drink in a few seconds.

I chatted with the bartender about football (NFL… GO BEARS!) for a while and then asked him to recommend a pasta dish Bellini.jpgfor me. After making sure I liked seafood he suggested the pasta special. Handmade spaghetti with cherry tomatoes, mussels, and broccoli in a garlic butter sauce! I went with his recommendation!

While waiting for my food to arrive I sipped on a second bellini – I couldn’t help it, they were just too delicious!

My pasta arrived! A large bowl filled with spaghetti and a surprisingly huge amount of mussels. The pasta was good, al dente, just how I like it and how it should be. The mussels were perfectly cooked and smothered in the garlic butter sauce. The crusty bread was great dipped in the sauce. And even though I am not a big broccoli fan, I ate every bite.

This was a lovely, intimate little restaurant – it would be perfect for a date night. The food was good Italian comfort food and they had lovely, friendly staff who chatted to me and kept me company at the bar. Oh, and the bellinis were yummy.

I was happy with my random choice, even though it wasn’t Founding Farmers. I will go back to this restaurant next time I am in DC and will also hopefully make it into Founding Farmers too!