Tag: potatoes

A Birthday Celebration to Remember… the perfect way to start my 29th year!

A Birthday Celebration to Remember… the perfect way to start my 29th year!

       It’s been a whirlwind of a summer, and though, by kids’ yoga standards, we are referring to the season as fall already, it won’t be fall until 9/22, so I’m sticking with summer for the moment. I had to write about my beautiful birthday 

Lala’s Argentinean Grill

Lala’s Argentinean Grill

Lala’s is located in the trendy area of Ventura Blvd in Studio City. A hip little area of sushi, bars, small plates and burgers gives variety to the valley locals. On a very special evening with my sweet friend Bryn, we decided that we would 

Hanukkah 2012

Hanukkah 2012

Holiday time is upon us. I’m sure that everyone’s kitchen is so busy this time of year—I know mine is. Maleeya celebrated her 2nd Hanukkah this year and I decided to whip up a few delectable dishes to make lighting the candles a little more special. I think I need a little more practice on my matzo balls, but the soup itself was rather flavorful. My brisket was very tender, which I was grateful for, and my latkes came out crisp and delicious. No matter what wonderful holiday you’re celebrating this year with your families, I hope it is warm and bright with all the love and happiness possible.

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Menu

Potato Latkes with Homemade Apple Sauce

Matzo Ball Soup with Braised Chicken and Fresh Dill

Braised Beef Brisket with Onion Gravy and Broccoli

 

Happy Hanukkah to everyone celebrating the festival of lights!

IMG_1995   Cheers

-Unrivaledkitch

Village Café in Bishop, CA

Village Café in Bishop, CA

On our way home from Mammoth we have some mandatory stops to make. Most of the time we have to get gas for the ride home, so we stop at an Indian reservation that has a casino on its land and a gas station to 

The Stove; Mammoth Lakes, CA

The Stove; Mammoth Lakes, CA

Mammoth has some quintessential eateries that frequent visitors are sure to know about, one being The Stove. The Stove is known for its country-style old ways and is almost always packed, no matter when or what time it is. They have homemade pies, large waffles, 

Chorizo with Sweet Potatoes and Zucchini‏

Chorizo with Sweet Potatoes and Zucchini‏

I eat chorizo often. I love Mexican chorizo, though most people have questionable ideas of its origins and what it’s made of. Chorizo is just something I’ve grown up with, eaten many times and will eat tons more of for the rest of my life.  There are different varieties, from beef to pork and the newly introduced soyrizo, which is also pretty tasty. I’ve never made homemade chorizo, which I need to get around to pronto, so here’s a good reminder for me to make this recipe by Spiciefoodie for chorizo check Nancy www.spiciefoodie.com out, she makes amazing food.
And so I digress from my recipe, but that seems like something I often do when I think about childhood foods, because who really had recipes to follow when mom just had to feed a bunch of crazy kids who were starving and nagging her to death. I love you mom. So while she put up with our madness, we would have Papas con Chorizo. My mom would cook the potatoes in the microwave with small diced potatoes covered with plastic wrap to steam in a bath of water, seasoning salt, and butter, until they were soft.  Then she would place a good amount of chorizo in a large pan and fry it till it was no longer a solid form, but melted salty goodness. Then she would place the potatoes in and stir the mixture till it was incorporated. She always set a large portion aside for my brother–he hated eggs–and then with the rest of the mixture, she would place scrambled eggs in it and incorporate well. I can smell the chorizo on Saturday mornings with cartoons blaring, me and my brother and sister arguing about something, and my dad mowing the lawn, all while we waited for breakfast.  We would scoop up mouthfuls of Papas con Chorizo with flour or corn tortillas (I liked corn) and have a full stomach in no time.
This is not my mom’s chorizo, but it is still delicious. It’s made with zucchini, sweet potato, eggs and chorizo and it’s the easiest thing you could do for breakfast in a hurry. It makes for a delicious breakfast burrito filling and you can use any type of Mexican chorizo you’d like for this.
I hope you eat many breakfast meals that remind you of sweet times in the kitchen when you were young.
Chorizo with Sweet Potatoes and Zucchini
1 medium sweet potato, diced small
1 large zucchini, cut in ½ and then in ¼- ½ inch pieces
2 tablespoons Mexican chorizo
4 eggs, cracked and scrambled in a small bowl
½ cup water
1 teaspoon extra virgin olive oil
1 teaspoon dried parsley
Splash of Tapatio (optional)
Corn or flour tortillas
In a medium-sized skillet over medium-high heat, place a teaspoon of extra virgin olive oil in the pan.
Add sweet potatoes to the pan and stir, till edges are slightly brown, about 3 minutes.
Place a ½ cup of water in the pan and 1 teaspoon of dried parsley, stir and cover. Cook over medium-low heat for about 5-7 minutes, till potatoes are soft. Note: This could be longer if you diced your potatoes larger.
If the water has all evaporated before the potatoes are soft, add a ¼ cup more water till potatoes are done.
Take the sweet potatoes out of the pan and set aside.
Take the same pan and add the chorizo to the pan, smashing it and melting it down over medium heat.
Add zucchini to the pot and cook for about 3 minutes.
Add the scrambled eggs and cook for an additional 4-5 minutes.
Lastly, fold in the potatoes and heat till warmed through.
Heat up tortillas and serve alongside Chorizo or make small burritos. Enjoy with hot sauce of your choice; I like Tapatio.
cheers
-Unrivaledkitch
A New Now: Living in Our Loves

A New Now: Living in Our Loves

I love food. It’s something that always makes me happy, challenges me, enlightens my senses, creates a sense of joy, and never ceases to carry my interest for more. And as you can see, I’m happily immersed in it most of the time. Lately, my 

Why Write Recipes When You Can Just Cook?

Why Write Recipes When You Can Just Cook?

I cook often. If I could blog as easily as it seems for me to whip something up to eat in the kitchen, I’m sure I could fill another four blogs with my recipes. But as most of you know, I cook with more intuition 

A beautiful Summer time Birthday Dinner for Guy!

A beautiful Summer time Birthday Dinner for Guy!

A very dear friend of mine asked me about a month ago if I would be able to help cater his 26th birthday for about 14 people. Of course I obliged, birthdays are my very favorite times to cook for others. As you’ve seen I’ve cooked for about every family member’s birthday I can lately but it was nice to do a sort of family and friends style elegant dining which I believe was our theme. We upped the stakes with a multitude of dishes complementing the flavors of summer in California. I worked with the very talented and awesome Chef Tony who attended culinary school and decided to work in a different field but still enjoys cooking for other very much. I hope to work with him again someday, thank you for all your hard work Tony, beautiful job! I want to thank Guy for giving us the opportunity to work in his beautiful home and just being an amazing friend. Guy and I have been friends since the 6th grade, he shares a deep passion for awesome food. I love you Guy may life be enjoyed with love, happiness, friendship, of course food, and fun.

The menu was as follows

Appetizers
Pancetta Wrapped Gorgonzola Stuffed Shrimp
Crostini – (Roasted Mushroom and Parmesan, Sweet Pepper & Caper, Zucchini & Gorgonzola, and Brie & Pear)
Caprese Bruschetta

Salads
Beet Salad – Baby Spinach Marinated in Ginger Citrus Vinaigrette, Red & Golden Beets w/ Candied Walnuts and Goat Cheese
Baby Mixed Green and Arugula Salad with Mango Pico de Gallo, Roasted Red Peppers, Cayenne Croutons and Passion Fruit Vinaigrette

Entrée
Homemade Balsamic BBQ Chicken Breast
Mixed Veggie Skewers (Red Onion, Mushroom, Tomato, Peppers, Zucchini)
Moroccan Spiced Lamb Kebab with Chimichurri
Pan-Seared Scallops w/ Lemon Beurre Blanc and Sauteed Asparagus and Bacon

Sides
Roasted Cauliflower with Artichoke, Parmesan, and Pistachio
Whole Roasted Fingerling Potatoes with Roasted Garlic and Herbs
Saffron Curry Rice

As I return from the multitude of trips (Seattle and Mammoth Lakes, Ca) I’ve had this month and also my birthday which just passed on the 20th I have so much to share. I hope you all haven’t gone too far because I have so much to offer in the coming weeks. I hope all is well and you’re taking full advantage of the beautiful summer which is so swiftly dissapearing.

All my love and gratitude
Cheers
Unrivaledkitch

Twitter and Foodbuzz and Facebook

Some of my own cooking Theory…

Some of my own cooking Theory…

I’ve been cooking a good amount. I mean eating is a priority in my life but cooking is the means to the madness. I haven’t been motivated to write, seeing as it’s just a medium to which I love to get my food out there,