Grilling is actually quite easy. My buddy and fellow Cafeteria Films collaborator, Nelson, teaches me just how easy it is to grill and make a version of chimichurri my mother would likely not be proud of.
As a kid, every steak we had for dinner was skirt steak, a thin, long, and super lean cut of beef that Latin people love to cook with. It was until I was in my late teens that I remember ever eating a piece of meat thicker than half an inch. The level of chewing necess…Continue Reading
Hey, it’s a video! I visited my friend Debi J. at her house and we decided to make our friends a curry feast.
We cooked. We filmed. We cried (well, Debi did) and we had one too many Stella Artois ciders. Enjoy.
Curried Chicken and Cashews
adapted from Cooking Light
For the sauce:
2/3 cup fat-free, less-sodium chicken broth
6 tablespoons water
3 tablespoons fish sauce
2 teaspoons sugar
2 teaspoons rice vinegar
For the rest:
1 1/2 pounds …Continue Reading
Joe’s Stone Crab is a South Florida culinary institution and one of the most iconic restaurants in the city. It’s a twenty-mile trip from the suburbs of West Miami, over the brightly lit MacArthur causeway into Miami Beach on the way to Joe’s for someone’s 65th wedding anniversary where your rich uncle is footing the bill.
Until a few years ago, I only had the pleasure of imagining what a restaurant with such notoriety would be like. I imagined dusty chandeliers and penguin…Continue Reading
Cooking for another person is an act of love. It requires an amount of time and effort that I’m completely unwilling to put in if I were cooking for just myself. It’s not that I don’t personally deserve an amazing home cooked meal all the time, it’s just that I’m perfectly okay with eating all of my kitchen failures: the burnt pork, the soggy sweet potato fries, the unsettlingly chewy chicken.
Cooking for someone else means you’re willing to give up a sliver of your soul. I…Continue Reading
As a fifth-grader with an enormous appetite for carbohydrates and Nickelodeon, you could often find me sitting in my parent’s pink leather recliner eating a bowl of delicious processed foods every day after school.
Sitting in my lap was usually a bowl containing a small mountain of spaghetti, topped with Prego-brand tomato sauce, a flurry of Kraft shredded mozzarella cheese and a single hard-boiled egg, sliced in half.
I’d be lying if I said my mother didn’t still tempt …Continue Reading
I find it fascinating to learn about a person’s go-to recipe. Their secret weapon. A tried-and-true recipe that they’ve kept close to their heart not only for its versatility, but also for its crowd-pleasing ability. These are the recipes that define a person. Astrological signs? Pfft. Ask them what they cook for the people they love.
I have an uncle who brings out the big guns every Christmas Eve – a huge, creamy caramel flan. Every year we experience the same routine – cr…Continue Reading
As a meat-eater and recent deserter of a world of picky-eating, I experience complete and utter culinary freedom. So when Carlos’ vegan Aunt Anna came to stay with us last weekend and wanted to experience our talents in the kitchen, the list of restrictions made us cower in fear. “Maybe we’ll just buy her some fruit. Or we’ll take her to Oolite. They’ve got some vegan-friendly stuff, right?”
By our second night together, we continued to take the cowardly, easy route and sug…Continue Reading
Using the slow cooker to make your dinner is kind of like making your bed in the morning. You’re doing a really nice favor to a future, more tired version of yourself. The few times I ever accomplish this feat in premeditation, I get home to a hot meal and a crisply made bed. “I should’ve just married myself,” I usually decide.
In searching for a new slow cooker recipe, I came across the concept of slow cooked lasagna. Lasagna has always been the epitome of convenience in m…Continue Reading
After returning home from a pretty bankrupting trip to Japan, it was difficult to fathom not going back. It felt like someone I loved had gone away forever. It was the kind of vacation experience you talk to people about in an overly emotional way while their eyes glaze over in boredom. No one ever understands, but that’s okay.
In an insane effort to retain my memories from Japan, I scurried around Miami shopping at every Asian and Japanese market I could find to purchase t…Continue Reading
I grew up in a relatively salmon-less household. It was a pink, dangerous-looking piece of meat. The fish aisle at the supermarket always seemed out-of-bounds and untouchable. My family always considered salmon to be a fishy fish and instead opted for the agreeably bland tilapia, which we inevitably deep-fried and ate as tilapia nuggets. We were lying to ourselves, eating tasteless fish masked in oily, delicious batter just to say we were eating fish.
There had to be mo…Continue Reading