Archive | 10:54 pm


6 Aug

That’s not nice, iPhone.

After planning what, in my head, was going to be an epic make-fun-of-Jersey-Shore-while-pretending-to-hate-it-and-yet-giving-it-the-ratings-it-thrives-on party, it turned out that we really weren’t in the mood to..well..have a party. Which is great because it seemed like Jersey Shore wasn’t in the mood to put on an entertaining season premiere episode.


Anyhow, one of the loves of my life, Melissa, came over with some insanely delicious gelato from Eataly and a bottle of Skinnygirl margarita, as “ron-ron” juice is just…how do I put this…fucking disgusting. Who knew that blended maraschino cherries, watermelon juice, cranberry juice and whatever trash one can find on the boardwalk of the jersey shore would be so icky? Certainly not I.

I started off the morning marinating bone-in chicken thighs and drums in the chipotle marinade….something I think I will make at every gathering I ever have. It bakes for a little over an hour (at 400F) and needs no babying whatsoever, so you are free to handle whatever else you need to do in the kitchen.

Then, after searching the internet and all my cookbooks for a flavorful and simple pasta salad, I decided to hit up twitter, where I was given the recommendation to make Ina Garten’s Orzo with Roasted Vegetables, which can be found here:

Now, I’ve never ever made anything with Orzo. I don’t know why not, really. It’s just not something I ever think about using. Anyhow, I’ll tell you this: there is about a 20 second time period where your orzo goes from perfectly cooked to slimy and soft. Also, I feel like Ina sabotaged me in a few ways with this recipe. Firstly, don’t peel the eggplant, like the recipe says. Hell, the eggplant isn’t even peeled in the alluring photo on the website. Dammit! You lose that wonderful purple color that would go perfectly in the final product. Also, some people in the comments said to cut back on the oil but I assumed that this was just to cut back on fat, so I just went with the recipe. But with 1/3 of a cup of olive oil (mine were a bit too small, though), your roasted veggies will come out soggy and sloppy. A ton of delicious flavor, but soggy. So yes. Cut back on the oil and definitely make those diced veggies at least an inch/1.25 inch thick so they won’t disappear into your orzo!

I also bought what appears to be a frat house ass paddle from ABC Home not too long ago, so I figured hey, why not put cheese on this fancy new ass paddle?

I bought 6 of those little clay heart dishes at ABC, and I use them for every garnish imaginable. Here, they’re used to hold honey, which I lovvvvve to drizzle over cheese (experiment, I like it over camembert) and stick it to a cracker or slice of french bread. It changes everything and I can’t really do cheese without it now…

And here. The finished dinner: chipotle baked chicken, burrata caprese (burrata cheese, sliced red onion, basil, olive oil and balsamic) and the (sorta overdone) orzo.

Don’t judge me! It was warm, ok?

Really happy with the meal. Everything went together really nicely, plus my friend Melissa has freaking hilarious commentary during Jersey Shore. Pretty much the perfect night.

Aaaah. My favorite part about cooking…

Cleared plates. Hooraaaaaaay!



petting zoo takes Chicago

6 Aug

Puddy looks like a giant, no?


Still sitting so, so oddly. I love it. Also will this thing ever grow some knees?

Swoon. You can barely tell she’s the devil.

chipotle marinade!!!!

6 Aug

chipotle baked thighs/drums from an earlier cooking night….

Why the exclamation points? BECAUSE I AM IN LOVE WITH THIS STUFF. Since discovering it, this is something I will never, ever NOT have in my freezer, stored in individual little baggies for multiple meals.

I dunno where this recipe originated, and I’m sure it’s nothing that special or too different from other chipotle marinades out there. The real amazingness about it is it’s simplicity and versatility AND OVERALL DELICIOUSNESS!

I contributed the recipe as a post to a verrrrry yummy website called Young, Married and Chic. You can find the recipe here and some photos from my first night making it. Oh heaven.

I pretty much ummmm….quadruple the recipe and even throw in what is pretty much 6 or 7 times the amount of garlic for an already quadrupled recipe. The key to this marinade is just tasting. It will be SPICY….if you don’t like spicy, more brown sugar! Still too hot? More garlic and ketchup! Too sweet now? More vodka! Love cilantro? Put some cilantro in that bitch! Aaah endless possibilities. I’m not sure where this recipe originally comes from, but my trainer gave it to me and I am forever grateful.

To make enough to save, I pour 4 cans which is usually around 12 peppers or so. From that, I pour in enough vodka to make it perfectly mushy even when frozen. Easy to scoop into a pot from the freezer bags, and mmmm flavor country. After making it so many times now, I’ve realized that measuring is overrated when it comes to this. As long as you use all the ingredients, you have a gold mine!

Look at this ridiculous elephant garlic banananess! The best use for this giant garlic is roasting it…it turns into a yummy paste for spreading on whatever you want (your body), but it is also great for the marinade. Peel 10 little cloves or a couple of these monsters! The flavor isn’t quite as strong, but it does jusssst fine. God I love garlic.

Bag into little baggies! I love sautéing shrimp with a few scoops of frozen marinade for lunch with a light salad to cool off that tongue. But you MUST bake chicken legs and bone-in thighs with this.

I gotta stop. I’m starving. And I know I have a ton of this in my freezer right now so I’ll be making home cured bacon and munching on chipotle shrimp as soooooon as I get home on monday….

Enjoy! xx

jerks and bacon.

6 Aug

Aaah so I am in one of my most favorite cities in the US of A, Chicago.

Lollapalooza is going on so the city is abuzz with people that I’m sure would be considered annoying to anyone that actually lives in Chicago….isn’t that how it always works? Anyhow, I don’t mind it, and since we are staying downtown, it makes for one of the more fun and exciting stops on the tour.

I will admit I was more than a bit bummed that my blog was kind of infiltrated by people who linked it from outside gossip sites (i can see where pretty much everrrryone comes from). Sites that already talk shit about out me, that call me a jobless tranny, my personal favorite. I said in a post that I like to cook for John because it is something I can really do for him since I can’t be equal to him financially….and that apparently just opened the doors to Assholia. No. I don’t have millions of dollars. They’re right. They got me there. But since I already said that part, it’s like they had to find other things to just completely dig at. “typical asian that gets with a man for money”. Typical asian? Jesus! What is wrong with people!

It’s really easy to say “just forget about them who cares they are jealous”. And I know everyone is just trying to help. I guess it is just something I will personally have to get over but I also think it’s okay to vent or be a little upset over it.

I know. Wah wah wah. It just sucked that even though I try my hardest not to ever know about what they say (people will tell me or link it to me even) those people still came here to say it.

Anyhow I really don’t want to drag on the sob story anymore, because it’s not one. I love my life and I am not complaining, please don’t think that….just venting. I just thought that I could have this and share things and share recipes and whatever random adventures I might encounter. And that few days of blocking and deleting comments sucked.

I cannot express how happy I am to read all yourrrrrr comments though, you know who you are. I really get happy when people share recipes or tell funny stories. I read everything and I guess that’s why I was so bummed….because this was making me so happy, then…WAH, jerk overload.

On a happier note, BACON!

My dad emailed me what seems to be….oh I don’t know…the most AMAZING DELICIOUS HOME CURED BACON EVER. My parents live in Thailand, and from the sounds of it, they have been making this delicious slab of pork belly for months now. I think I should call and check up on them more as their arteries are slowly clogging.

If you don’t AT LEAST click this link, you are bonkers.

I will be starting mine on monday. Would LOVVVVVVE if you guys did a bit of grocery shopping / killing innocent pigs and taking their bellies this weekend so we could start together….then all eat our delicious bacon the following Monday after the 7 days of curing. Oh it would make me so happy. Bacon party!


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