I was going to do a Food Porn post on my brunch at the Breslin in New York last weekend, but the food that XFE has churned out over this past weekend, has put that post on hold. I’ll probably write up the Breslin tomorrow, but today, it’s all XFE all the time.
We’re actually celebrating the end of a major work project for XFE. Basically, over the last month, thanks to our travel and work schedules, we have not seen each other. He was gone by the time I got back from my morning run at 6:30, and came home after I went to bed at 10:30 or so. Weekends included.
Since XFE is the big chef around these parts, home-cooked meals were pretty scarce over the last month. So, I’m very glad to have my personal chef for eternity back in the saddle. And his return was quite triumphant.
It started on Friday with a simple dinner. We tend to rely on this a lot. Peel and eat shrimp boiled in Old Bay, french bread and Irish butter, and a side salad. Since we’ve got tomatoes and basil growing in the front, we go with caprese this time of year.
A little caprese and prosecco to kick things off.
We went shell-less this time. Made the eatin' easier.
On Saturday, XFE went big and ambitious — pork carnitas. Only, he wanted to smoke em on the Big Green Egg. And, if you’re going to do carnitas, you need pico de gallo and guacamole. So we did. It was a full day of cooking, with a few cocktails interspersed, including a cucumber-basil cocktail I came up with that, unfortunately, sucked. I was pretty disappointed. It was too sour and not at all refreshing.
Pork marinating in orange juice and garlic.
Soaking our pecan and mesquite wood chips.
Mixing a rub of coriander, cumin, garlic powder, cayenne, chili powder, black pepper, salt.
Big Green Egg time - for six hours. Drink time.
A little pico time. Where's that drink??
Ah, there it is! Annnnd, it sucked. So not as tasty and refreshing as I envisioned. Back to the drawing board.
Guacamole on my toe. Maybe that drink was better than I thought......
Six hours later, smoked carnitas. XFE stoking the fire.
Look how well everybody gets along! So, so amazing.
Then, to top it off, we had some awesome chorizo, cheese and egg breakfast tacos this morning. Does anything make me happier than a breakfast taco? I don’t think so.
Chorizo breakfast tacos. Yes, XFE styled and shot that while I was waiting upstairs in bed for my breakfast. He kills me.
So that’s it! A weekend of eatin’. We’re having leftovers tonight and for once, I’m excited for leftovers. Did you eat anything good this weekend?
Yeah, I don’t know what the hell is going on with my formatting. So weird.
4 thoughts on “Food Porn: Eating South of the Border in Old Town”
Looks amazing! We went to a “BBQ” this weekend. We had lamb chops over a spring pea and asparagus risotto. It was amazing, but not what we were expecting for a BBQ. I guess the Brits do it a little differently!
Yeah, what they call “BBQ” we would just call “grilling.” It’s like hamburgers. You grill them, ie: cook them into deliciousness on the grill. But, it’s not really “barbecue” or “BBQ.” Big, big difference. I guess you can call your event a “barbecue” even if you only intend to “grill,” but you cannot call the result “BBQ.” (How’s that for food snobbiness!!)
Looks amazing! We went to a “BBQ” this weekend. We had lamb chops over a spring pea and asparagus risotto. It was amazing, but not what we were expecting for a BBQ. I guess the Brits do it a little differently!
Yeah, what they call “BBQ” we would just call “grilling.” It’s like hamburgers. You grill them, ie: cook them into deliciousness on the grill. But, it’s not really “barbecue” or “BBQ.” Big, big difference. I guess you can call your event a “barbecue” even if you only intend to “grill,” but you cannot call the result “BBQ.” (How’s that for food snobbiness!!)
Ha! Hey, can I have your pico de gallo recipe? Is that a sacrilegious request?
Not at all, although, we don’t have exact measurements, we just eyeball it. I’ll email it to you when I get in to work this morning.