Mexican Chicken Noodle Soup

All the soups!

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Mexican Chicken Noodle Soup

  • 1 tbsp olive oil
  • 1/2 white onion, diced
  • 1/4 cup celery, diced
  • 1/2 cup carrot, diced
  • 3 garlic cloves, minced
  • 1/2 jalapeño, diced
  • 1 large chicken breast
  • 32 oz chicken stock
  • 1 14 oz can roasted tomatoes
  • 1 cup angel hair pasta broken into small pieces
  • 1/4 tsp coriander
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • a few pinches of salt, to taste
  • 1/2 tsp ground black pepper
  • 1 lime, juiced
  • a little cilantro

Heat the olive oil over medium heat and add the onion, carrot and celery.

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Cook until the onion becomes translucent.  Add the garlic and jalapeño and cook for another minute.

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Dump in the roasted tomatoes, chicken stock, and chicken breast and bring it to a boil.

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When the chicken is cooked through, lower the heat to low, remove the chicken and shred it.

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Summer Eats from Coast to Coast

Here’s some of the amazeballz things I’ve been eating/drinking this summer:

1.  This photo is reaaaally old but brunch here was amazing and The General Muir (http://www.thegeneralmuir.com/) is my oldest friend and future chef business partner’s favorite place to eat in Atlanta.  Highly recommended.

The Avenue A open faced bagel:  nova, schmear, avocado, grapefruit, cucumber, onion.

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2.  While in sunny SAN DIEGO for the 4th of July, I had lunch with my lovely mother at Prep Kitchen (http://www.prepkitchen.com/) in Little Italy:  to start, probably one of my favorite cocktails to date, London’s Burning.  Gin, jalapeño, avocado and lime.

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Followed up by a cold corn puree soup:

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And mussels with garlic, white wine, cream and fries:

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Orecchiette with Sausage, Corn, Jalapeño and Asparagus

I get this wonderful magazine called Martha Stewart Living every month (a. thanks, Jamie and b. sorry, Mom) and besides oogling at the ridiculous and supposedly “do-it-yourself” crafts that only housewives have the time for, I like to look at the food.  This is loosely based off of a recipe from Martha from the June 2013 issue.  I added mushrooms and asparagus because why not?

Orecchiette with Sausage, Corn, Jalapeño and Asparagus

  • salt and pepper
  • orecchiette
  • hot Italian sausage
  • butter
  • jalapeño
  • mushrooms (I used oyster mushrooms)
  • asparagus
  • FRESH corn kernals (aka cut them off the cob)
  • sour cream
  • cilantro

Start by browning your sausage in a dutch oven.  You want the uncooked stuff and remove it from the casing.  Unfortunately the market I went to didn’t have any uncooked Italian sausages so I got stuck with the already cooked and let’s be real:  I’m too lazy to go to a SECOND grocery store so it is what it is.  I’m just heating it up here.

Sausage!

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Dinner Lab Austin – North Korean

Dinner Lab (http://www.dinnerlab.com/) is a concept that is brand new to Austin and only  exists here and in New Orleans.  It’s a membership-only dining experience that showcases up-and-coming and relative unknown chefs by letting them cook a multi-course meal in an off-the-beaten path type of setting.

I first heard about Dinner Lab from my friend Jen (who by the way has now bought a shaker for her apartment) who got wind of it from living in New Orleans.  I took barely a glance and their website before I was PayPal-ing the $100 annual membership fee and had signed up for the inaugural dinner.  The theme was “North Korean” with food by Chef Jae Jung who currently cooks in New Orelans.  The location of dinner wasn’t released until the night before the event and as my friend Kelly and I pulled up to the specified address we were a little confused:  Delta Lumber Millworks, a wood shop and lumber mill on East 5th Street.

Click to make it larger.  Now.

Click to make it larger. Now.

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