Polynesian Mahi Mahi

 Asian marinade + Texmex salsa = Fusion 

The fish is rubbed with curry powder and marinated in sesame oil, soy sauce, and white wine vinegar. Pan fry each side 5 min on medium heat.

Served on a torta roll with a side of salsa.

Crepes

For a while, I was very impressed by crepes. I figured that you needed special equipment, special ingredients, special French ancestry to produce these tasty, thin pancakes. I was so enamored that I actually would shell out up to $15 on an order of handcrafted crepes. Well, not anymore. Crepes can now join the club of breakfast items that I will no longer buy because I can make them.

1 cup of flour. 2 eggs. 1/2 cup each of milk and water. 2 tbsp of butter. Pinch of sugar and salt. Mix it all together and cook. Sure, there some minor details, like whisking the eggs, melting the butter, adding ingredients gradually in order, but that's all the ingredients you need. Chances are, you can make this right now.

So this is my 10th and favorite crepe. There are two stages that require troubleshooting.

1) the initial pour: Get a nice ladle that holds about a half cup of batter. Lightly oil the largest frying pan you have. Wait until the pan is at medium heat. Holding the pan in one hand and the ladle in the other, add the batter quickly to the center and swish the pan around so you have a thin coat across the entire surface. You will know if you are too slow or if the pan is too hot because the batter will not spread, bubbling up in place.

2) the flip: First, you shake the pan until the whole crepe loosens. Watch for the top to harden to know when it's ready to flip. From here, there are a few ways that this could work. You can grab it with both hands and manually flip it over, away from you. Some people can handle the heat. I got burned.

Alternatively, you can use a chopstick like object, slide it under, along the diameter. Lift up until the crepe folds, then drop it back down on the flipside. Depending on the lip of your frying pan, this can be tough.

Easy topping ideas: lemon juice, maple syrup 

Light drizzle

Fold twice. Serve (topped with powdered sugar).

Alternatively, you can make it savory with avocado and spicy Italian sausage. Future plans: smoked salmon and brie, ham and cheese, nutella/honey with bananas.

Chicken Caprese Salad

Ok last one, I promise! Same ingredients, separate meals. The only thing I did differently was adding lemon juice to the dressing.

Caprese Chicken Sandwich

Torta bread, medium toasted. Slice open and spread garlic hummus on both halves.

Top with one chicken breast, mozzarella, tomato and basil. Dress with balsamic vinegar, olive oil, salt pepper.

Caprese salad and strozapreti w/chicken

Tomatoes, mozzarella, basil. Can be prepared in advance. Just before serving, finish it off with a dressing of balsamic vinegar, olive oil, salt and pepper.

Pasta, cook in boiling water for 5 minutes, toss in pan with sauce on medium heat for 5 minutes. Add pasta water to keep moist.

Butterfly chicken breasts, dry rub Susie Q, place on range at 325 for 5 minutes, flip for 3 minutes.

Chop parsley right before plating.

Assemble

Dessert: greek yogurt, honey, fruit and a cookie

Shooter's Sandwich

Behold: the unassuming wheel of wonder aka shooter's sandwich

Illustrious cast: mushrooms, shallots, garlic, bacon, parsley, mustard, white wine, bread bowl, chicken breast

 Preparing duxelles: finely minced mushroom, shallots, garlic, low heat to evaporate water

 Add wine and reduce

 Chop and add parsley, thyme

 Start some bacon slices

 Hollow your breadbowl.

Line the bottom with half your duxelles, some mustard, and your bacon.

 Pan fry your chicken. Butterfly it for even, fast cooking.

 First and only flip

 Jam it in the bowl.

 Cover with remaining duxelles and more mustard.

 Can you spot the sandwich? Set for an hour.

Really, really, good.

Really fun recipe! Dumping stuff directly from the pan into the bread bowl felt strangely cooperative; I was suddenly involved in a ritual as a supporting cast member. It also reduced the number of dishes I had to use, down to zero.

I used a food processor for the duxelles.

Not sure what I'm going to do with the insides of the breadbowl. 

This is traditionally made with a beef steak and prosciutto. Chicken and bacon is my rookie adaptation.
When panfrying bacon, start with your slices on a cold pan, increase the heat gradually. 

I panfried the chicken in the bacon drippings to shorten cleanup.

Pickled Onions

My new secret weapon.

I have never eaten at Frontera Grill, and frankly, it makes me a little nervous. It's impossible to get in. I called this week hoping for a reservation in December. Every single weekend is booked until mid-February, 2012.

So, for the last six years, I've gotten by in my Rick Bayless-less life by deeming the hoopla completely ridiculous, and breezing into and through much less famous Mexican eateries in town. Until Evan came home from work a few weeks ago and told me about a Rick Bayless outpost in the food court at Macy's.

Food court? Like fast food? Kind of. But not. And, according to Evan, crazy-worthy-of-obsession good.

On my first visit to Frontera Fresco, I ordered carnitas. The pork was tender, the corn tortillas were freakily soft, but the single element that made me stand up and cheer was a hot pink tangle of pickled onion tucked in with the pork. Vinegary, like a sweet relish, it was just perfect.

Perfect and EASY. Here's what you do. Slice up a red onion into paper-thin rings. Pour over 1/2 cup of either red wine vinegar or cider vinegar. Add a few pinches of sugar and salt. Let it sit for at least 30 minutes, turning occasionally.

The onions will shrink slightly and soften while you get the rest of dinner ready, and then you're all set. It keeps in the fridge for a nice long while. 

(Evan knows the secret to a happy marriage which means getting his and hers guacamole from Chipotle.)