Start with roasted chick peas, work your way up the Garbonzo Superhighway to chumus, with chicken shwarma and Israeli-style schug, followed the next day by a beautifully simple grilled cheese sandwich with schug and tomato. Wife? Happy.
My newest snack obsession: Cacahuates.
My friend Esteban brings these back from his family home in Cuarnavaca, Mexico, and I’m the lucky beneficiary… Simply the best snack I’ve ever had.
A super-spicy mix of roasted peanuts, chili de arbol, and roasted garlic cloves. The prize is the garlic cloves. Crunchy insanity. OH MAMA.
PESTO STUFFED MUSHROOMS with fresh mozzarella.
For those who have asked how I make my pesto, following are the ingredients. Play with quantities to taste:
- Fresh basil
- Fresh cilantro, stems and all
- A little dried oregano
- Good cashews or pistachios
- Fresh parmesan cheese
- Juice from jarred minced garlic
- Fresh lemon juice
- Raw garlic
- Freshly roasted garlic, not too smushy
- Good olive oil
- Kosher salt and fresh pepper
We have an annual New Year’s tradition: we make a big sushi feast, from scratch, with my folks. We love it.
Usually we start with some gyoza, but my dad brain has once again screwed me and what I thought we had, grocery-wise, in the house, we didn’t.
So I whipped up this mash-up - and it was great! I made pan-fried noodles (aka bird’s or eagle’s nest) as a bed and put the edamame over them. Totally cleaned out! Simple yet popular and yummy.
What should I call it?