Sunday, August 29, 2010
The Best Chicken Taco You Will Ever Eat
There are alot of components to this dish... but every one is worth it.
BBQ Onions
Slice up a Sweet yellow onion and grill or pan fry until they are translucent.. drop some bbq sauce on that and cook until your onions are just beggining to burn.
Poblano Peppers
slice longways, drizzle a little oil on them and some salt and Pepper and toss 'em on the grill until they are looking roastie toasted.
"Coleslaw"
slice up some cabbage, toss it in a bowl with some mooshed up garlic cloves, add red onion, lemon, and YOGURT. no mayo.
Guacomole
I have a whole separate recipe for the best guac you will ever eat... but for now just make it how you think it should be made.
THE CHICKEN
Get about four boneless, skinless half chicken breast (so 2 WHOLE chicken breasts if you would rather do that) Make your run with a couple teaspoons of brown sugar, cumin, red chile powder (or ancho chile), and a dash of salt and pepper. Rub this up on your chicken, and then toss it on the grill, rub side down, and sprinkle the rest of your rub on the other side. I do about 3 minutes on one side, and then flip it and go for about 6 minutes, until your chicken is perfectly cooked through.
Now get yourself some tortillas and JUMP ON IT
BBQ Onions
Slice up a Sweet yellow onion and grill or pan fry until they are translucent.. drop some bbq sauce on that and cook until your onions are just beggining to burn.
Poblano Peppers
slice longways, drizzle a little oil on them and some salt and Pepper and toss 'em on the grill until they are looking roastie toasted.
"Coleslaw"
slice up some cabbage, toss it in a bowl with some mooshed up garlic cloves, add red onion, lemon, and YOGURT. no mayo.
Guacomole
I have a whole separate recipe for the best guac you will ever eat... but for now just make it how you think it should be made.
THE CHICKEN
Get about four boneless, skinless half chicken breast (so 2 WHOLE chicken breasts if you would rather do that) Make your run with a couple teaspoons of brown sugar, cumin, red chile powder (or ancho chile), and a dash of salt and pepper. Rub this up on your chicken, and then toss it on the grill, rub side down, and sprinkle the rest of your rub on the other side. I do about 3 minutes on one side, and then flip it and go for about 6 minutes, until your chicken is perfectly cooked through.
Now get yourself some tortillas and JUMP ON IT
Tuesday, August 24, 2010
Monday, August 23, 2010
Reunited
After a summer spent in New Mexico, I came home to the super cage. It is beautiful and the rats are happy. Thanks, Jack, for building rat heaven.
Sunday, August 22, 2010
Mango Salsa
This shit goes on ANYTHING
Mango
1 Jabenero pepper (can be substituted with a jalepeno if a jabenero is too spicy for you)
Garlic
Salt
Pepper
Lime
Cilantro
Red Onion
Tomato
Mash the salt and Garlic at the bottom of your bowl and then add the rest of your ingredients, finley chopped or food processed. For real yo, you can eat this salsa on anything.
Mango
1 Jabenero pepper (can be substituted with a jalepeno if a jabenero is too spicy for you)
Garlic
Salt
Pepper
Lime
Cilantro
Red Onion
Tomato
Mash the salt and Garlic at the bottom of your bowl and then add the rest of your ingredients, finley chopped or food processed. For real yo, you can eat this salsa on anything.
Thursday, August 19, 2010
Changing my Blog's Direction
Upon request, I am going to dedicate a portion of my blog to my rats. I will still be posting art and recipes, but I will also keep you posted on my rats' status as well as any other rat info that I find pertinent to my Bloggi-doo.
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