Kitchen Basics Series

This past Memorial Day weekend, I hosted a family gathering where I wanted to try out some authentic Mexican recipes (or at least, as authentic as I could make them, anyway). I love spice and heat, but not everyone in my family can take it, so I had to tone it down a bit. However, working with fresh jalapeños and the summer's first corn was lots of fun and super tasty! I'll post links to the recipes I used in the comments, plus the mods I made for them here.

If you've ever had elote - Mexican street corn - you'll know it's an amazing and messy treat, so I decided to make a salad version of it called Esquites, perfect for those who either don't want to get messy, or for those who need a dish that is gentle on their teeth. It was the star dish of the night, eclipsing the tasty fire grilled yogurt chipotle marinated chicken and chipotle prawns! There were two excellent techniques I used to make the Esquites easy to make, starting with cutting the corn off the cob. (I do not claim to have invented them, I'm just passing them along LOL.) First, use a small metal bowl turned upside down inside a bigger metal bowl, cut off the tip of the raw ear of corn and hold it vertical using the end of the cob, then using a sharp knife, run it down the side to cut the kernels off. They will land in the bowl below, and the small bowl elevates the cob so you can reach all the way down.

The second technique I used was for charring the corn. Yes, you can put the corn on the cob on the grill and char it that way, or you can do what I did. Get a wok up to a really high heat, put in a couple of tablespoons of a neutral high smoke point oil such as canola, and carefully pour in the fresh cut corn. Spread it out and let it sit for a bit before stirring. Let it char/burn a little and then move it around to get as many kernels charred but not all the way burnt to get the caramelization, smokiness and char that you need for the Esquites dish. You can also do this with frozen corn in winter, and I imagine you can do this with canned corn (my favorite is Del Monte Summer Crisp). Link to the recipe is in the comments below.

The other dish I made is called Frijoles Charros, or cowboy beans - the kind you get in a cup at your local small Mexican restaurant instead of refried beans. There is a lot of flavorful liquid in the dish, and it is so easy to make. Because I didn't want to cook all day, I started the cooking process in my Instant Pot knowing it was going to be pressure cooked to finish. That's really the only mod I made for the dish, that and I didn't have pinto beans so I used Northern beans. I used red onion because that's also what I had on-hand, and I cut some fresh jalapeño as well. The recipe I'm sharing didn't seem to have a spice mix listed, so I made my own with a combination of ground cumin, basic chile powder (mild), chipotle powder, pasilla powder, California chile powder, and Himalayan pink salt. Also a few cloves of crushed garlic. I soaked the beans for about an hour before in water mixed with about a 1/2 tsp. of baking soda, which helps to make the beans more creamy in the end. Once I got all my layers cooked, the beans in, and water needed (I used about 5 cups because I knew it was going into the pressure cooker/Instant Pot), I set it for about 40 minutes on high. After checking, I let it go for another ten minutes, and it was done. My uncle raved about "the soup", and I'm glad I made enough extra to leave him some for lunch the next day!

I hope you'll try these recipes this summer. They are easy to make the day before if you need to, and will make you the star of your next cookout/potluck/family dinner, I promise!

I love tea. I love tea so much that I have a tea shop now, where I get to indulge my love of tea and all the things that go with it - tea sandwiches, macarons, tea cakes, savory pies, and so much more. It's called The Celtic Tea Shoppe, and it's in San Jose, California. That being said, I developed a new herbal tea this past week called Hibiscus Rose. Yes, I know that it probably exists in many places, but I did create this blend for my shop, and I did not buy it from a tea manufacturer.

It's a lovely tea for summertime, with the natural tart flavor and amazing red/pink color that hibiscus brings to the tea, along with the elegance of rose petals. You can steep it really strong and add ginger beer to it, and then prosecco to create a refreshing and beautiful summer cocktail, or skip the booze and just do 7up and ginger beer, or sparkling water and your favorite sweetener.

I also want to add that hibiscus tea is a traditional drink of the African American culture here in the US, and is especially loved for special holidays, family events, and summer cook-outs. The tea has deep roots in African history, and to me, it is a lovely addition to the afternoon tea tradition. I hope you try it this summer! https://celticteashoppe.com/collections/loose-teas

I know this is late, but I am happy to share the recipe my family has been using for over 20 years for the BEST corned beef you can serve on St. Patrick's Day. Yes, I know it's an American tradition, but if you do your homework, you'll also learn that it was the Irish immigrants that started it, so it's legit. Either way, don't forget to use Guinness and malt vinegar to get the proper taste.

Best Corned Beef Recipe - Food.com This is the best corned beef you will ever have. Get this recipe, plus more food ideas and more at Food.com.

Love this lady's take on cooking! This recipe in particular got me thinking, too. But where do I get powdered heavy cream??

Of Course It's Good Bold, honest recipes and cooking by Jessica Secrest.

I think of all the curries I enjoy, Thai is still my favorite. I'm just thinking about it on this beautiful Saturday morning, as I look through my recipes to come up with faster week-day meals that are easy for me to bring together at 7:15 pm.

I think because now we are making British/Irish food ALL THE TIME at the shop, I want something opposite at home like sushi (always a winner but expensive), teriyaki anything, Mexican, and sometimes Italian American. I made mulligatawny soup last week, and realized I didn't like the heavy flavor of it as much as in the past - and the curry smell for two days didn't help LOL.

But if I make Thai food, and use the curry paste, it doesn't smell up my house like Indian curry does. I also love the freshness of Thai food, at least that's how it comes across to me with all the bean sprouts, raw veggies and rice noodles.

As a contrast, though I like the Japanese curry, it is probably the most bland of them all. But the Golden Curry cubes (shelf stable for the win!) make for a really great instant curry sauce for french fries and tater tots!

What do you think?

The Best and Worst Green Curry Paste - A Thai Chef's Review Green curry is the #1 most popular Thai curry - and while many of us would love to be making the curry paste from scratch, let's face it, most of us are gonna be turning

I don’t know if someone gave this to me, or if I bought it for myself decades ago, but this little bookmark is my secret weapon in cooking. Herb and spice combinations help so much for creating variety, and it’s a simple thing to do once you know them. The tips on this bookmark can help anyone be a better cook. 💜🍗

I’m going to recreate it, and add to it, I think. I’ll post the finished design here, and maybe I’ll print and laminate a few to give or sell. Happy New Year!

It's time!! Check out Irish chef Donal's excellent recipe for Irish Farmhouse Vegetable Soup. https://donalskehan.com/recipes/irish-farmhouse-vegetable-soup-with-rosemary-croutons

A great way to cook hard boiled eggs so they don’t crack during the process AND so you can peel them more easily! I love me some Alton Brown. 💜

Whatever you do, don’t cook and peel eggs the way I do! #dangerouskitchenknowlege #goodeats #eggs #donttrythisathome #homecooking #altonbrown

Yes, soup is on my mind as we head full steam into Autumn... my favorite time of year!! Check out these inspiring soups, and tell me what you are making!

14 Favorite Fall Soup Recipes–Best Easy Soup Recipes for Fall | Sur La Table– Lid & Ladle Looking for the best fall soup recipes? Look no further! This Recipe Round Up features our favorite fall soups that are easy to make and perfect for the season. Try them out today!