Drunken Carne Asada with Fresh Pico de Gallo Salsa

Meat? Beer? Yes please!  To be honest, for the better part of my life I almost never ate red meat.  Wait, before you go on calling me some hippy-vegan-Californian, you should know that I have turned the other cheek on red meat.  This one is kind of a no brainer here.  Delicious and simple, carne asada is an easy way to please you and your buddies on the cheap.  Combine this meal with some of your favorite cervesas with a wedge of lime and put on the game because it’s that kind of meal.  I suggest drinking at lest one before you begin because, cooking with a buzz is just better cooking.   

Ingredients:

-1 Mexican lager

-3/4 lbs skirt steak

-2 tomatoes; chopped

-1 white or yellow onion; chopped

-1 jalapeno; diced

-2 cloves of garlic, smashed and chopped

-1 avocado

-1 cup shredded pepper jack cheese

-2 limes

-1 handful of cilantro roughly chopped

-2 tbl spoons of olive oil

-Tortillas

-Salt & Pepper

Let’s start with the Pico de Gallo.  In a bowl mix the tomatoes, cilantro, half the onion, half the jalapeno, lime juice and salt and pepper to taste.  Stir all ingredients and let sit for 15 minutes. 

Next, season both sides of the steak with salt and pepper.  Cut ½ inch strips off the steak (similar to the size you might find in a fajita).  In a medium non-stick skillet add your olive oil and sauté the remaining onion for 1 minute on medium-high heat.  Next, add the garlic and sauté 1 minute followed by the jalapeno for 1 minute.  Throw the meat in the pan and cook until medium rare (about 3 minutes).  Time for the beer!  Add 1 cup of beer to the pan.  Let the beer reduce all the way down, stirring about once a minute.  Meanwhile, heat another skillet to medium and begin to heat up your tortillas.  I used classic flour tortillas but feel free to try out some great corn tortillas if you prefer.  When the beer reduces turn the heat off and you are done.  Heat your tortilla about 30 seconds on each side and top with meat, cheese, avocado and your Pico de Gallo.  Crack another beer and enjoy!       

Prep time: 10 min

Cook time: 10 min

Feeds: 3

Cost: $15

Butter Seared Scallops with Angel Hair Pasta and Arugula

Dude, scallops are delicious!  Seared, grilled, or even raw, scallops are great and an easy food to cook.  Obviously not for those that do not like seafood, but for the rest of us, they are fantastic.  Although they are a bit bolder of a choice than say shrimp or just a piece of fish, scallops will definitely catch the attention of your date when you tell them what's on the menu.  The smell of butter and garlic mixed with the taste of wine is pretty much a deal sealer when it comes to making a good impression.  Combine that with a black collared shirt and a clean shave and your date is set.  Okay, let’s get started.

Ingredients:

-A Date

-1 bottle of wine (minimum)

-6-8 Whole Scallops

-2 Cloves of Garlic minced

-2 Cups of Rocket (Arugula)

-3 Roma Tomatoes, quartered

-1 Lemon, zested and cut in half

-5 Tbl. Spoons of Butter (half a stick)

-2 Tbl. Spoons of Olive Oil

-1/4 cup of shaved parmesan cheese

-1/4 cup of flour 

-Salt & Pepper

Start by pouring two glasses of wine, I think you get it.  Next, bring a pot of water to a rolling boil.  Meanwhile, place the tomatoes on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.  Place them in the oven on 400f * for ten minutes.  When the tomatoes are finished, roughly chop and set aside to keep warm.  Heat a non-stick sauté pan to medium high heat and add the butter and oil.  The pan should be hot enough that you will see just a tiny bit of smoke from the butter.  Sauté the scallops for 1 – 2 minutes per side.  DO NOT move the scallops around very much.  Wait for a caramel color on one side, flip and wait for the same on the second side until cooked.  Set them aside and keep warm.  Immediately add your garlic to the butter and sauté for 1 minute.  Your scallops and pasta should be ready about the same time (angel hair pasta cooks very quickly).  Drain the pasta and return it to the pot.  Add the butter and garlic sauce, tomatoes, rocket, juice and zest from one lemon and finish with salt and pepper and toss until combined.  Plate a generous helping in the middle of a large plate and place your scallops on the top of the pasta.  Finish with a healthy portion of shaved cheese and a final pinch of lemon zest on top.  Finally, wait for your date to take the first bite.  Wait for it, wait for it, she smiled and she loves it.  Fill both your glasses.

Prep time: 10 minutes
Cook time: 15 minutes
Feeds: 2
Cost: $20          

Grilled Artichoke with Spicy Aioli

Dude, the first time my parents attempted to feed me an artichoke I was about 8 years old. I say 'attempted' because when you are 8 there are few things more intimidating than a steamed, spiky and otherwise confusing piece of food. Accompanied by a boring scoop of mayonnaise on the side, I simply stared in horror at this over-sized booger. It was often a showdown with food in my house, and usually I won considering the little brat that I was. So usually I passed on artichoke night. Thankfully, things change and now and I absolutely LOVE artichokes. This particular artichoke that I cooked up is a long-stem which is easily distinguishable by yes, its very long stem. It is also larger in size and the heart or middle is much larger than your average artichoke. These are very simple to make and the recipe goes as follows:


-1 Artichoke (any kind)

-1 Clove of garlic

-1 Tbl spoon of extra virgin olive oil

-2 Tbl spoons of mayonaise

-1 Tble spoon of your favorite hot sauce

-1 Lemon

-Salt & Pepper

Start by bringing 3 cups of water to a rolling boil. While you wait for the water you can begin by cutting the top inch to inch and a half of the artichoke to remove the spiky leaves from the top.  Use a large knife or good scissors if you have them. Next, peel off a layer or two of the outermost leaves. These are usually very tough and remain that way even after cooking. Next, cut the artichoke in half, length wise, to expose the inside of the artichoke. Here you will notice some purple leaves and directly below you will see what looks like little hairs. With a spoon, gently scoop only the hairs and discard them. By now you will have exposed the heart of the artichoke, and it is the best part, so try not to remove it with the hairs. Drop the artichoke in the boiling water for 10 minutes. Meanwhile, chop up a clove of garlic and put it to the side. Mix your mayonnaise with your hot sauce (no hot sauce for those who don't like the spice) and place in a small dish. Turn on the BBQ or heat your indoor iron skillet. After 10 minutes, remove the artichoke from the water and place to the side for a minute to cool down. Liberally add salt and pepper around the whole thing. Toss the chopped garlic in the ridges and in between the leaves of the artichoke, just sort of spread it around. Finally brush the exposed middle with your olive oil and squeeze about half a lemon over the whole thing. Put it on the grill for 10 minutes, rotating 90 degrees half way through. Meanwhile, mix the mayo with your favorite hot sauce. I love Sriracha, but you can pick whatever you like best. By the time you are done with this your artichoke should be done. The garlic has cooked a bit inside the artichoke and the lemon and olive oil have given it an awesome taste. Take that bad boy off the grill and serve it up with your spicy aioli and a lemon wedge. Have a bite and smile, cause it’s delicious and you made it.

Cost: $4

Feeds: 2

Prep time: 10 min

Cook time: 20 min

Kitchen Essentials

I remember during college I took a road trip to visit my buddies who were attending school in Santa Barbara. One apartment hosting three total dudes. Of course, in the kitchen there were 5 knives, two forks, one pan, a stack of red plastic cups and paper plates. I opened the fridge to find a half consumed 2 liter of soda (flat of course), a block cheese and some tortillas. Needless to say, that night we ate out.

Most guys I know would consider one pan and a cheese grater to be all they need to sufficiently cook for themselves, and while both of those items are in fact essential to a properly stocked kitchen there are a few more items that every kitchen should have. None of the items I will suggest will be expensive or hard to use. Most will be the practical choice when stocking your kitchen on a budget, and many of these things you can "borrow" from your mom while convincing her that she deserves to buy herself some new things for her own cooking. Trust me, it's a basic college student move. First off, If I have to tell you to get spoons and forks you are hopeless! This blog will do you no good. Sorry guys.

The rest of you should start here:

-Sauce Pans: Although boxes of Mac & Cheese come in one size, most things you will cook to impress your friends will not. I suggest two pans with lids if you can; 1 quart and 3 quart. Rice, soups, couscous, and sauces will get a lot of use out of these.

-Large Pot: This will basically be your go-to pot for all pasta.

-Skillet: This may be the most important item in your kitchen. I would recommend one non-stick and one stainless steel. However, if you are only going to get one then I would suggest a12 inch, heavy stainless steel skillet. This is great tool to get a good sear on meats and fish, but can also be gentle enough for a good vegetable saute. You will want one with a metal handle so that it can go from the stove top to the oven with no problems.

-Knives: Two knives are very important. A chefs knife and a pairing knife. Essentially, one large one small knife. Both have specific purposes but with both you will be able to tackle almost and dish. However, you may choose to just a buy a simple knife starter set which will give you a few more toys to play with.

-Cutting Board: Because you can't cut on your counter top! I suggest the largest one that will fit into your dishwasher, and therefor should be plastic.

-Measuring Cups and Spoons: Yes, some chefs you see don't use them, and some others will tell you that they are not necessary. Well, no offense, but I am not a professional and neither are you. So for now, we can all measure and get it right.

-Cheese Grater: A guys favorite item to bust out of the pantry because he knows that melted cheese is in his future. Get a grater with 4 sides not 2.

-Heatproof Spatula: Plastic is better than wood. Similar to the knife situation; you can purchase a set that will include other items that may be helpful.

-Not necessary but suggested if you can convince mom: indoor grilling skillet,blender/food processor and dutch oven. These items are great and will get used just not as often as those mentioned above.

Food for thought: If you are reading this blog thinking that I possess all kinds of great kitchen equipment and that without them you are hopeless, than think again. I live in a San Francisco apartment whose electric oven is as old as the house itself, and most of the cookware that I use is from my years as a college senior. Not that I want to date myself so early, but that would make them all at least 2 years old. So fear not, even the most modest of kitchen tools will offer much more than you thought they ever could. Also, if you think that I am a chef or cook of any sort, I can assure you that I am not. Years ago I worked on a grill at a tennis club and since then I have been a server at a few different restaurants. I am self taught and nothing to brag about. I learned watching television and reading a few cookbooks. I just really enjoy cooking and I think that many of my friends and people I don't even know could enjoy this lost art as well. All I am offering is just some simple kitchen know-how for otherwise clueless dudes.