Tuesday, August 29, 2006

Fideo with chipotle and garlic

From Wikipedia:

Fideo is the Spanish word for a noodle of any type. In Mexico, its name refers to a type of pasta similar to spaghetti. It is also known as vermicelli.
It is commonly used in making a soup dish. Even though there are a wide variety of recipes for it, the basic recipe calls for lightly browning the fideo in oil. Then adding in a base of chicken or beef broth, with pureed tomato, chilis, garlic, and onion. Different recipes may add cilantro, beef, chicken, corn or other ingredients. The mixture is then boiled until the fideos and ingredients are cooked. When served in can be garnished with lime or lemon juice, chilie or hot sauce or white mexican cheese.

To make fideo with chipotle and garlic you need:
One can of Herdez chipotle
Three cloves of garlic
Two tomatoes
One package of "capelvenere" pasta, or vermicelli in nests (not the straight one)
Two tablespoons of Knorr vegetable (or chicken or beef) bouillon
Two cups of water
Mazola corn oil

The first step is to combine the can of chipotles, the two tomatoes, three cloves of garlic, two cups of water and two tablespoons of Knorr vegetable bouillon in the blender. Blend until liquified.

In large pan heat up two to three teaspoons of oil, when it's hot, fry the vermicelli nests until brown.

When vermicelli is brown, pour the sauce from the blender. It will be quite liquid. Stir if needed, but really carefully. Lower heat and simmer covered until water liquid is consumed.

Serve with a dollop of sour cream. Mmmh, nice, spicy and garlicky!

Tuesday, August 22, 2006

Garlic Spinach

Mr. Anchovy sent the following recipe:

Heat up a tablespoon or two of your best olive oil.

Toss in a handful of chopped up fresh garlic.

Stir it around for a minute, but don't let it brown.

Toss in lots of young spinach.

Saute briefly.

Add kosher salt and fresh ground pepper.

For a variation, use some hot sauce too!

Easy, delicious and nutritious!

Saturday, August 12, 2006

The Stinking Rose Restaurant in Los Angeles

I got the whole idea for this blog from this restaurant I saw in Los Angeles a few years ago, The Stinking Rose. I never went to the restaurant but I always wondered about it.
Last week my parents and sister and brother-in-law went to LA and I told them that they had to go to The Stinking Rose and take pictures and eat the delicious garlic dishes.

Here is a picture of the menu:

Everyone shared the garlic cloves with anchovies as an appetizer.

A delicious extra garlicky olive oil:

My brother-in-law had garlic mussels

My mother had the garlic bouillabaise (with lots of seafood).

My sister had the prime rib with garlic.

And the dessert menu, they even have garlic ice cream with caramel mole sauce (if you look at the restaurant's picture page you can see a picture of the ice cream).

Everyone enjoyed the restaurant, but my mother said it was too much garlic. WHAAAAT? Well, it is a garlic restaurant, after all. I guess she's faint of mouth.

Monday, August 7, 2006

Corn Chowder

Sent by Mister Anchovy.
Bbq several cobs of corn in the husk on a charcoal fire...don't even think about using a gas grill.
Saute chopped up onions, shallots and a few cloves of garlic until the onion starts caramelizing.
Add a chopped up yam and a chopped up potato.
Cut the corn of the cob and toss it in the pot.
Add some stock, homemade if possible.
Add some worcestershire sauce, a few splashes.
Add salt and pepper.
Add a bay leaf
Cook until the potato and the yam are done.
Take the bay leaf out.
Puree roughly. Shut off the heat.
Add a scoop of soup to a quarter cup of cream, then add this mixture back into the soup.
Feel the love.