Delish dinner to top off a crazy night of paper-writing

Well, grilled chicken, really.
I marinate the chicken breasts in my awesome cilantro sauce (cilantro+garlic+ EVoo into the blender), then pound them thin and grill them on high.
French fries tonight are Red Fire Farm potatoes, skin and all, sliced into 1/4″ little logs and fried in canola oil until golden. The secret to crispy fries to drying them off both before AND after frying and never, ever, ever salting them before you cook and dry them.
In other news, a week from today I’ll have my MBA.

Sorry about the crap phone picture!


Birthday Bubbly

Barefoot wines Rose Cuvee + a splash of pomegranate + basil garnish (obviously, from Red Fire Farm)


Be jealous, be very jealous

If you love seafood as much as I love seafood, that is.

Scallops and Freshwater Shrimp with Salad

Super-quick (and not expensive!) dinner. Freshwater shrimp ran me just under $5, and the scallops were about $5 as well. The veggies are from the Red Fire Farm CSA!

Freshwater shrimp has a more delicate taste than regular shrimp, so you have to be careful not to overcook it. I steamed mine for 45 seconds, then turned it over for another 45 seconds. Then I put it in the warm sauce, so it cooked for another maybe 10-15 seconds, then I chilled it with ice.

For the sauce:

Olive Oil + hot pepper + garlic + my cilantro-garlic sauce –>  Warm it all up and let sit while the shrimp cooks.

To cook scallops:

Dry them very well and sear quickly on each side. When the scallops are no longer glossy, they’re ready to go.

My salad was simple leaves of Romaine tossed with baby zucchini slices and an olive oil and lemon dressing.

The whole thing took me longer to eat than it took me to cook.  Just sayin’.

Spicy Corn Relish

What I did last night while procrastinating from writing a paper 🙂

Earthy roasted bell peppers and crazy-hot Scotch bonnets give this relish a recognizable kick, while cumin and paprika lend some Indian flavors resembling of classic chutneys.

This recipe was inspired by Food and Wine magazine.

You will need:

Corn (I used 6 ears of delish CSA goodness)

1 Sweet (Spanish) onion, thinly sliced

Scotch bonnet pepper – as many as you can handle. I had one.

Other hot peppers – I used red ones for color

2 Bell peppers

Apple cider vinegar



Grainy mustard




1. If you have a grill, roast the corn and the peppers together. This will give the relish a beautiful smoky taste.   I don’t have one, so I boiled the corn quickly and roasted the peppers in a non-stick frying pan. Chill the corn and the peppers to room temperature.

2. Chop up the peppers and cut the kernels off the corn.

3. Mix everything in a bowl, add the spices to taste.

4. The relish will keep in the fridge for up to 3 months.

Use on hot dogs, tacos, steak and rice!

Quick, healthy, delicious

Amazing little salad to counter the redunculous (and very tasty) breakfast burger I had today at the West Side Lounge.


Farm-fresh tomatos


A clove of garlic

Onion, very thinly sliced

Corn kernels

Stale crusty bread

Dressing is simple lemon juice + olive oil

All veggies are from Red Fire Farm CSA!

Chicken Satay

We love getting chicken satay in restaurants. When I had some boneless/ skinless chicken thighs, I thought it would be really fun to try making the satay ourselves!

They went fast, so pretty staged pictures for you 🙂

You will need:

Chicken, thighs or breasts, cut into strips

For the marinade (measurements are approximate):

2-3 inches ginger

3-4 garlic cloves

juice of 2 limes

scallions, chopped

1 small onion, diced

soy sauce (maybe about 1/4 cup)

1 Tbsp sesame oil

You will also need a grill pan and some wooden skewers


– Marinate the chicken overnight, or at least of couple of hours

– Soak the wooden skewers in water and lime juice for at least 40 minutes

– Skewer the chicken, drying it off and shaking off the chunky marinade

– Grill ’em for 3-4 minutes per side (I used a grill pan)

Serve with a Spicy Peanut Sauce (this is a variation on the one on the Food Network website)

Spicy Peanut Sauce:

3 Tbsp smooth peanut butter

1/4 cup water

2 tsp fish sauce

1-2 tsp chili garlic sauce

2 tbsp lime juice

1 tbsp agave nectar

Whisk until smooth!


Hilarious, but OUCH :)

This is from LA Weekly’s “Chefs with Tattoos” (here)

At least you can always measure a teaspoon or a tablespoon! Wow.