Thursday, November 29, 2007
The proximity to the subject of my blog also enhanced its quality. For example, I think one of the most successful parts of my blog were the photographs of food and restaurants. It is one thing to describe a dinning experience or explain how to cook a meal, but it is another to see photographs of Ethiopian food or step by step directions on how to make guacamole using pictures. As the old expression goes, “A picture is worth a thousand words,” and I think this is true of the photographs on my blog as well.
Furthermore, I think the YouTube videos and my podcast interview with Libby Sharfstein made my blog more interactive. Written posts obviously made up the bulk of my blog, but these features added a bit more variety. My favorite YouTube video was the “10 Minute Cooking School: Puerco Pibil” because I thought he gave some great tips about cooking and was also an amusing host. I often did not have the time or money to go out to restaurants several times a week so these videos, links to online articles, and home cooking experiments supplemented my commentaries on restaurants around Boston. In the end I think this worked out quite well.
However, if I were to redo this blog I would do things a little bit differently. For one, I wish I had remembered to bring my video camera from home, because I would have liked to have someone videotape me cooking a meal or videotape a night out at a restaurant with my friends (assuming the restaurant would let me do this.) I think home videos are cute and this would have been a great addition to my blog. But oh well, I did my best with what I had.
And secondly, I would have sent the link of my website to my family and friends to let them give me feedback on my blog. I did tell a lot of people I was doing the blog, but then I would stupidly forget to send them the link. I think feedback is essential in the writing process because writing is exactly that— a process. More feedback would have been helpful for me because this blog was actually difficult for me to write. For my international affairs major I am used to writing a lot of formal analytical and research papers, so it was hard to write in the cute and snappy manner that is typical of blogs. Though, I think my writing did improve over the course of the blog.
I guess I will cap off my reflection process with what I have learned from doing this blog. First, I have to admit that up until about two or three years ago I didn’t even know what a blog was, so I have come a long way since then. This is the first time that I have ever written my own blog. This assignment introduced me to the world of blogging, since I read many other people’s blogs while I was trying to create my own. It also introduced me to the idea of citizen journalism as a new and potentially relevant form of journalism. Although many journalists are nervous about the emerging power of blogs, I think it is a wonderful thing and will only add to the discussion of current events. I learned a lot while doing this blog and I thoroughly enjoyed the experience!
Once again, one of my friends introduced me to this excellent restaurant on Massachusetts Avenue that serves Southeast Asian cuisine. The food consists of a mixture of Burmese, Chinese, Indonesian, Malaysian, Thai, Vietnamese, and other Asian foods. Last night was the first time I had ever been to this restaurant and I tried the Pad Ped Chicken which was very tasty. It consisted of white chicken meat stir-fried with red and green peppers, onions and green beans in a Thai Basil coconut sauce. It came with a side of rice (you can choose from brown rice, white rice, or coconut rice) and a small salad garnish. I couldn't help but indulge myself after a stressful day so I also ordered the Kookie Monster, which is an Oreo smoothie. The food was absolutely fantastic and my friend was also pleased with her meal.
Besides the food, the service was excellent, as our waiter catered to our every need and was friendly and patient while we asked questions about the menu. As far as prices go, I would say they were fairly reasonable for a Boston restaurant, but when adding fruit drinks and other sides it can get quite pricey. And finally, the decor was a mix of colorful modern art with splashes of Asian art scattered around the restaurant. Overall, it was a great dinning experience!
Q: What is it like to be a chef in a Boston restaurant?
A: It is exciting and it is stressful. Bostonians are demanding, they know what they want and they obviously want quality, so it’s exciting but it’s very stressful, but it’s fun.
Q: Do you find you constantly have to compete to keep up with other restaurants?
A: Well I don’t feel like we do that because, you know, we’re not Chinese, or we’re not Japanese, or we’re not Latino. We are very unique and we do our own thing. So we compete obviously in service and we hope the quality of service is good. But not in food per say, because you know what you get when you come to Betty’s.
Q: Who came up with the idea to have a restaurant that serves a fusion of Asian and Latino food?
A: My partner, Karen Albrektsen. She was in sales and then she always had the idea that she wanted to go into the service industry. She lived in Chicago and there was a restaurant in Chicago that inspired her.
Q: Why Asian and Latino food in particular?
A: Well they actually mix very well. There are a lot of similar flavors; there are a lot of similar spices. They are both very interesting, they are both very colorful, but very flavorful and they are trendy. There is a big boom in Asian and Latino food now.
Q: Is there any special meaning behind the name of the restaurant?
A: There was. We wanted to call it “Betty Crocker,” but it couldn’t be done because of Betty Crocker and then it just ended up being Betty’s. Betty is the mother of the 50’s she is looking beautiful, she’s cooking good food, she is having a good time.
Q: Basically you could not name the restaurant Betty Crocker because of copyright issues?
A: Yes ma’am.
Q: Who are your clientele and how do you adjust your cooking styles to fit them?
A: Well we target all groups, all demographics, from children to adults to the symphony crowd which is usually 48 and up. The variety on the menu, we do have everything. For example if you want to be healthy we will steam your vegetables. Whatever you want. I think our menu pleases all types of customers. There is a lot of variety and flavors.
Q: Do you find you get a lot of college students?
A: Yes we do, and we appreciate them a lot. They are the one’s that come after 8 o’clock. We do our first part of the day for the symphony crowd. Our music is different, our lighting is different, the whole mood is different for that type of crowd. And then after 8 o’clock is when we get the younger crowd. We dim the lights; we play all retro music, more kind of lounge like, more fun, louder. At 8’oclock we just go crazy and that’s when the college students like to come in.
Q: What type of music do you play?
A: We are all retro. Everything that I play is retro: 50s, 60s, and 70s from funk to disco to rock and roll. It’s a lot of fun, a lot of good music. And for everyone’s taste.
Q: Do you find with individualizing meals and having such a wide clientele base it is hard to please everyone?
A: It’s easier to please everyone. The hardest part is that some people might be overwhelmed and then we have to guide them through the process, it makes it easier. What’s great is that any kind of diet you have, you could eat at Betty’s and I don’t think all the restaurants could say that.
Q: Have you created a system to be able to individualize meals?
A: We had to create a whole system in order to do this, absolutely. Here one dish is completely different from the next so that’s part of the challenge and we had to find a system that would work for us. I have to say we do it very well. In other restaurants they screw up your pizza and your stake. We try to not make mistakes. Food should come out really really fast. In two and a half minutes we cook your meal.
Q: Do you have any last commentary on being a chef in Boston or Betty’s Wok and Noodle in general?
A: Well like I said before, it’s challenging, it’s a lot of fun. There are a lot of people with great ideas. It’s a labor of love. And you have to love what you do and you have to love to work with people and you have to love to listen to people.
We do our own thing here. We have been on Rachel Ray we have been on T.V. Diner we have been on everywhere. We just try to do our thing, we are not really worried about other people and we try to be always on the creative side. And we understand what going out is, you go out with friends you want it to be fun and you want it to be cool so we want to meet everybody’s expectations. It is a restaurant for everybody.
Betty's Wok and Noodle
Tuesday, November 27, 2007
Peanut Butter Delights
1/2 cup shortening
1/2 cup butter softened
1/2 cup creamy peanut butter
1 1/2 cups sugar, divided
1 cup brown sugar
3 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup creamy peanut butter
4 ounces cream cheese softened
1/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla
2 1/2 cups milk chocolate chips
1 tablespoon butter
1 1/2 cups confectioners sugar
6 tablespoons baking cocoa
3 tablespoons water
1/4 teaspoon vanilla
In a large bowl, beat the shortening, butter, peanut butter, 1 cup sugar, and 1 cup brown sugar together until you have a creamy consistency. Add the two eggs to the mixture, one at a time. Beat the ingredients together. In a separate bowl, combine the flour, baking soda, and salt together. Then gradually add this to the creamed mixture. Using your hands roll the soft dough into 1 1/2 inch balls. Then place the remaining 1/2 cup of sugar on a plate and roll the balls in the sugar, evenly coating them with sugar. Place the sugar-coated dough balls two inches apart on un-greased baking sheets. Using the end of the wooden spoon handle, make an indentation in the center of each ball of dough.
In a small mixing bowl beat the peanut butter and cream cheese together until smooth. Next, beat in the sugar, egg yolk, and vanilla. Spoon about 3/4 of a teaspoon of filling into each indentation in the dough balls. Bake them at 350 degrees for 12 to 15 minutes or until firm to the touch. Remove them from the oven and then place them on wire racks to cool. Next, melt the chocolate chips, stirring them until they are smooth. Dip the bottoms of the cookies in the melted chocolate. Shake off the excess chocolate. Place the cookies chocolate side up on waxed paper. Refrigerate until set.
For topping, melt butter in a saucepan. Whisk in confectioners sugar and baking cocoa. Gradually add the water, whisking until smooth. Stir in the vanilla. Then drizzle this mixture over the tops of the cookies. This recipe will make five dozen cookies.
A dozen eggs
First hard boil a dozen eggs in a large pot. Wait for the eggs to cool and then take the shells off the eggs without actually breaking the eggs. Next cut each egg in half length wise. Place the egg yolks into a separate bowl and put the white egg halves on an egg plate. Then chop the egg yolks into a fine powdery substance. Add a teaspoon and a half of dried mustard, ½ to ¾ of a cup of mayonnaise, 5 drops of Worcestershire Sauce, and a dash of salt and pepper to the cooked egg yolks. Mix the ingredients together well until they become a pasty consistency. Once the filling is ready, take a spoon and fill each of the white egg halves with the newly mixed yokes. Mound the filling in the egg whites. After all the egg halves are filled, sprinkle a little bit of Paprika over the egg yolks. And you’re done!!! This is a delicious recipe that is great to bring to parties or holiday gatherings.
Monday, November 26, 2007
is an elegant but reasonably priced Indian restaurant located at 109 Brighton Avenue in Allston, Massachusetts. The food is wonderful, the service is friendly, and I especially love the Indian music videos that they play on a wide flat screen television on the wall inside of the restaurant. For first-timers at Punjab Palace I recommend trying their nan, vegetable samosa, and Chicken Tikka Masala or Chicken Madras. According to the descriptions on their website, nan is an "unleavened white flour bread freshly baked in a clay oven," vegetable samosa is "a pastry filled with potatoes and peas," Chicken Tikka Masala is an, "all white tandoori boneless chicken cooked in tomatoes and creamy sauce," and finally Chicken Madras is, "boneless chunks of chicken breast cooked in special tamarind sauce with a touch of ginger, cashews and garlic." All their meals are delicious so whether or not you choose to follow my recommendations I'm sure you will be pleased with your choice!
When we arrived at the restaurant it was packed with people. Shabu-Zen consisted of one large room with separate tables for groups to eat at as well as a long table that wrapped around the center of the room where people were squished in together much like the setup at a bar.
We waited only a few minutes and were seated at one of the private tables toward the back of the room. Our waitress brought us our menus and one of my friends and I decided to order the chicken meal, while my other friend opted for a vegetarian dish. I wish I had remembered to bring my camera with me that night so I could display pictures of the unique style of eating associated with Asian hot-pot, but I will simply have to do my best with a written description.
Asian hot-pot works something like this. Built into the center of the table there is a heater that the waitress places a bowl of flavored water on top of so the water will heat up and boil. There are many flavors to choose from to add to the water, but my friends and I eventually decided to have a beef flavoring on one side of the pot and an Asian spice with Chile peppers on the other side of the pot (the pot is split into two sections.)
Then the waitress brings out your individualized meal. The chicken dish came with a plate of thinly sliced raw chicken and a plate of raw vegetables, while my friend's vegetarian dish came with a larger plate of vegetables. The vegetables consisted of slices of raw tomatoes, corn, carrots, Asian cabbage, lettuce, and mushrooms as well as other vegetables that I did not even recognize. Each person also has the choice to pick either noodles or rice to come with their meal. And finally, the table also came complete with several toppings for general use such as soy sauce, garlic bits, sliced up Chile pepper, and dry beef flavoring. You then use chopsticks to place the raw ingredients into the boiling water to cook and absorb the water's flavor.
Asian hot-pot requires a little bit of creativity on the part of the individual because you have to determine for yourself which ingredients taste the best together. I tried to make lots of soups by scooping up the water from the pot and placing it in my bowl. I then cooked the noodles, vegetables, and chicken in the pot and added them to my bowl. I used the garlic and soy sauce for extra flavoring. However, the simplicity or complexity of the meal is really up to the person. For example, sometimes I just cooked the vegetables in the Chile flavored water and then ate the vegetables plain and other times I tried to invent a new soup. By the end of the night we were all stuffed and content with our meals.
In the end, the thing that stood out to me most about my first Asian hot-pot experience was its communal nature. Everyone at the same table shares the same pot so you work together to try to remember whose food is whose. The unique style of eating also brought up some interesting cross-cultural conversations between me and my friends. One of my friends is from Japan and has also lived in many other parts of the world, the other is originally from Argentina, and I am from the United States, so we were really able to bond over our eating experience.
If anyone wants to break the ice with some new friends or just enjoy a night out with some old pals, I strongly urge him or her to give Asian hot-pot at Shabu-Zen in Chinatown a try.
Friday, November 16, 2007
Wednesday, November 14, 2007
2 Boneless Chicken Breasts
One Box of Barilla Whole Grain Penne Pasta
One Jar of Classico Spicy Tomato& Pesto Sauce
Cracked Green Olives
First cut the excess fat off the chicken breasts and then lightly coat them with salt and pepper to add flavor. Next cut the chicken into small bite-size pieces.
Place a tiny amount of olive oil into a frying pan. Add just enough so the chicken will not stick to the pan. Place the chicken pieces into the frying pan and cook until they are tender.
Follow the directions on the back of the Barilla package to cook the pasta. Boil water in a pot and then add the contents of the package to the boiling water and cook uncovered for approximately ten minutes. When done drain the water from the pot.
Next chop up a large slice of onion (about a quarter of the onion)into tiny pieces. Put the pasta sauce in a frying pan to heat and add in the sliced onions and stir slowly until the pasta sauce begins to boil. Remove from the heat.
Finally, place the penne pasta on a plate. Add the sauce and chicken over top and put two or three green olives on top for extra taste. Bon appetit!
Tuesday, November 13, 2007
However, the Cheesecake Factory, as the name implies, is the most famous for their desserts and of course their cheesecake. When I was a little girl I once had a piece of cheesecake, and it must have been pretty horrible because I decided from that moment on that I hated all cheesecake and refused to touch the stuff for years. I credit this restaurant for helping me to overcome this experience and revealing my new love for this dessert. They have some of the best cheesecake around. Here are some examples of a few flavors I have tried: White Chocolate Raspberry Truffle- "Creamy Cheesecake Swirled with White Chocolate and Raspberry," Godiva Chocolate Cheesecake- "Layers of Flourless Godiva Chocolate Cake, Godiva Chocolate Cheesecake and Chocolate Mousse," Adam's Peanut Butter Cup Fudge Ripple- "Creamy Cheesecake Swirled with Caramel, Peanut Butter, Butterfingers and Reeses Peanut Butter Cups," Chocolate Oreo Mudslide Cheesecake- "Chocolate Oreos Baked in our Creamy Chocolate Cheesecake with a Chocolate-Almond Brownie Crust," Chocolate Peanut Butter Cookie-Dough- "Chocolate Cheesecake Loaded with Peanut Butter Cookie Dough and Topped with Chocolate." Okay, so that is a little more than a few flavors, that is about half the menu. Clearly, I love their cheesecake and you will too! Here is their website to check if they have a location near you (the descriptions above were taken from the restaurant's menu). The Cheesecake Factory
Tuesday, November 6, 2007
"Call it an exceptional vocational program and call it Somerville High School's best kept secret. Both can be used to describe the student-run Ray Izzo Highland Restaurant (81 Highland Ave.), which was started 24 years ago as part of the culinary arts division for the Center for Career and Technical Education at SHS.
In the classroom, students are taught various cooking methods and baking. Then, they apply their skills to the restaurant under teacher supervision.
"People have no idea how wonderful these kids cook," culinary arts teacher Sandy Zenga says."
For the rest of the article check out this link...http://www.bostonnow.com/news/local/2007/11/02/finding-a-recipe-for-success.
Scramble three eggs in a bowl until they are evenly blended.
Place the breadcrumbs on a plate and add spices to the breadcrumbs. Mix the two together. I did not have any spices of my own in my apartment, so I used my roommate's Indian spices. This is pretty unusual for fried chicken and I suggest you use garlic powder or other more traditional mixed spices to add to the breadcrumbs. My Gramma actually does not add any spices at all and just relies on the breadcrumbs, but I think the extra flavor gives the dish a bit more of a kick. The choice is up to you.
Next lightly coat the chicken in salt and pepper and then slice up the chicken into small chunks. I prefer to slice it up because it is easier to cook the chicken evenly this way but, if you want one big piece of fried chicken then use a meat tenderizer to even out the thickness of the chicken. If you do not have a meat tenderizer then the back of a frying pan will work just as well. It's a little bit crude but it gets the job done as my Gramma once told me.
Then follow these three steps for each piece of chicken.
1. Dip each chicken piece in flour, evenly coating the chicken on all sides.
3. Finally, roll the chicken in the breadcrumbs, evenly coating it.
Cook the chicken thoroughly by continually flipping over the pieces so they do not burn. The breadcrumbs should be a rich brown color when the chicken is ready to be removed from the pan. To double check that the chicken has cooked through completely poke a few pieces with a fork or cut a piece or two in half in the frying pan to check for pink spots. If the fork goes through the chicken smoothly it is cooked, if it does not give it another few minutes to cook.
Lay the cooked pieces on a plate with paper towels on top of the plate to sap off the extra olive oil from the chicken. Wait a few minutes for the chicken to cool.
Put the fried chicken on a plate and add ketchup and you're done! Enjoy!
Sunday, November 4, 2007
Thursday, November 1, 2007
Here's a link to the site: http://www.holidays.net/thanksgiving/recipes.htm
The Boston Globe
October 31, 2007
The Street Where You Live
By Genevieve Rajewski, Globe Correspondent
"A short walk from Nadine Nelson's home is a small farm where tuft-headed hens cluck contentedly and grape vines twine the latticework in the late autumn sun. "Look as these! They're just perfect," says Nelson, stooping to pluck a handful of ripe red, yellow, and orange heirloom tomatoes.
Most Bostonians don't think of Roxbury as a center of agricultural bounty, but crops and cuisines flourish there - so much so that Nelson, a chef, now offers a culinary tour and cooking class in partnership with the nonprofit group Discover Roxbury.
Nelson loves exploring the neighborhood. "Roxbury is like Harlem in that it's the black mecca of Boston," she says. "It's the convocation of cuisines of African descent. And there are more food gardens than there are in Jamaica Plain and the South End."
Next month, Nelson's tour starts not far from her home in Fort Hill, with a discussion of the neighborhood's current cultural influences. "The population here is primarily African, Caribbean, Latin American, and African-American," she says. Those cuisines all make use of stewing and hot flavors as well as okra and other greens, she says."
Continue reading at the Boston Globe's website:
October 31, 2007
The Boston Globe
Makes on 10 inch cake
Butter (for the pan)
Flour (for the pan)
3 cups flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt, preferably fine sea salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1 1/4 cups coarsely chopped pecans, lightly toasted and cooled
3/4 cup chopped crystallized ginger
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
3/4 cup firmly packed light brown sugar
2 tablespoons unsulphured molasses
1 1/4 teaspoons vanilla extract
1 can (15 ounces) plain, solid-pack 100 percent pumpkin
1. Set the oven at 350 degrees. Have on hand a 10-inch tube pan. Brush it with butter. Line the bottom with a circle of waxed paper cut to fit it and butter the paper. Dust the pan with flour, tapping out the excess. Set aside.
2. In a bowl, sift the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and allspice.
3. In a small bowl, toss the pecans and ginger with 1 tablespoon of the flour mixture.
4. In an electric mixer, cream the unsalted butter on medium-high speed for 3 minutes. Reduce the speed to medium and beat in the granulated sugar in 2 additions, beating for 1 minute after each addition. Add the light brown sugar and beat for 1 minute more. Beat in the eggs, one at a time. Blend in the molasses and vanilla.
5. With the mixer set on low speed, blend in the pumpkin until combined. The mixture will look slightly curdled at this point. That's OK.
6. On low speed, add the flour mixture in 3 additions. Scrape down the bowl often with a rubber spatula. Remove the bowl from the mixer stand. With a large spoon, stir in the pecan mixture. Spoon the batter into the prepared pan. Smooth the top with a rubber spatula.
7. Bake the cake for 1 hour, or until set and a toothpick inserted into the center is clean or has a few moist crumbs attached when withdrawn. The cake will pull away slightly from the sides of the pan.
8. Set the cake on a rack to cool for 15 minutes. Place a cooling rack on top, carefully invert the cake, lift away the pan, discard the waxed paper, then invert the cake to sit right side up on the rack. Leave to cool completely. The cake may be made a day in advance up to this point. Store in an airtight keeper.
1/2 cup confectioners' sugar
1/4 teaspoon ground ginger
1. In a small bowl, whisk the confectioners' sugar and ginger.
2. Sift the sugar mixture through a small strainer onto the cake. Use a serrated knife to cut the cake into slices. - Lisa Yockelson
Tuesday, October 30, 2007
They also have a wide range of meals to choose from. If you dare to be adventurous I would recommend trying their sushi or makimono. The Crazy Maki is especially good. Otherwise there are many meals with cooked meat and fish to pick from. My friend first introduced me to the restaurant in Brookline last fall and I fell in love with it immediately. I lived in NYC this summer and went to several Japanese restaurants, but was unable to find one that I liked as much as Ginza. I found that many of the Japanese restaurants in NYC tried to be trendy and hip by playing American music and using flashy modern decorations thus losing the Japanese cultural experience that is so essential to enjoying authentic Japanese food.
I have only been to Ginza for lunch so if you choose to go for lunch as well, I would recommend going much earlier than their closing time of 2:30 p.m. One time my friends and I went there after class for lunch and the waiters were rushing us to eat our food and get out of the restaurant. However, far more traumatic was the many excruciating hours of stomach pain that I endured due to eating bad sushi. The first time I went to Ginza I did not have this problem, so it may be that the fish was sitting out on the counter too long because it was near their afternoon closing time and they probably could not keep the sushi until the evening hours. So the moral to this story is to get to the restaurant in Brookline at 11:30 a.m. when they open, for fresh sushi. Since sushi is raw fish there is always the chance that this could happen at any restaurant. And after getting sick I still think the benefits far outweigh the risks and dangers. Another little interesting fact that I just learned about Ginza is that on Friday and Saturdays the restaurants in both Boston and Brookline stay open into the early morning hours. This is pretty unusual in a city that completely shuts down by 2 a.m. But then again considering the information I just gave you, it might be advisable to refrain from eating at least the uncooked foods during those late or should I say early hours.
If you want to visit this restaurant I would suggest checking out their website which is amazing in itself, because it offers a 360 degree view of both restaurants in Boston and Brookline. The website is extremely interactive, colorful, and easy to use http://www.ginzaboston.com/.
All in all Ginza is a great restaurant and I encourage everyone to check it out for themselves.
Sunday, October 28, 2007
Choose a noodle or rice dish and then add either beef, shrimp, chicken, or vegetables--or some combination of those. Then one of the Lucky 7 sauces--like Cuban Chipotle-Citrus or Fiery Kung Pao--will take your selection wherever you want it to go.
This is a great place for Northeastern students to go to because it is conveniently located at 250 Huntington Avenue near the corner of Huntington Avenue and Massachusetts Avenue across from Symphony Hall. The prices are fairly reasonable with most meals averaging around $15 or $16. Get your friends together for a night out and enjoy this unique Asian-Latino food experience.
Friday, October 26, 2007
And of course the link....http://www.boston.com/news/globe/magazine/articles/2005/10/09/the_secret_life_of_a_restaurant_critic/
Thursday, October 18, 2007
The cafe's website: http://www.vittoriacaffe.com/index.html
3 avocados (for the purpose of this demonstration I only used one avocado but to make enough for guests use three avocados)
A garlic clove
Wednesday, October 17, 2007
Here is a list of the ingredients you will need:
A green pepper
A half pound of hamburger
Shredded Cheese (preferably a three cheese packet)
First dice up the green pepper, onion, tomato, and a few pieces of lettuce on a cutting board. Break up the hamburger in the frying pan and cook over medium heat until slightly brown. Add onions and peppers to the hamburger and then fry the contents up together until the hamburger is well cooked and the onions are caramelized.
Lay out three taco shells on a plate. Add the hamburger first then shredded cheese over the top of the hamburger. Put in the microwave for twenty seconds to melt the cheese. Then add the lettuce, tomato, and salsa over the top of the taco. You may also want to substitute the salsa with guacamole sauce which I will explain how to make in my next post. Enjoy your tacos!!!!
Thursday, October 11, 2007
But rather than talk on and on about how great Mike's is, I will just let some of the pictures I was able to take last weekend speak for themselves!