Huevos Rancheros. What is that? Huevos is Spanish for eggs, and Rancheros is Spanish for Ranchers or farmers. So, Huevos Rancheros is Ranchers or Farmers eggs. Essentially, it’s the Mexican version of a full English Breakfast but with a lot more flavour and without making you feel like you just ate a brick. For those who read the blog every week, you’ll know that the last two posts have been building to something. This is what the Pico de Gallo and Refried beans posts have been leading to and what a treasure we have come across. This is a 100% must-make dish. So, what are you waiting for? Let’s get cooking!
Huevos Rancheros Ingredients
The ingredients for my Huevos Rancheros are a tortilla (10 to 12 inches). I used the PC Gluten-Free White Tortillas. You will also need refried beans, Pico de Gallo, pepper jack cheese, pickled jalapeno rings, hot sauce such as Cholula, a few cilantro leaves, avocado, and an egg. This is the kind of dish you can make with almost anything. You may substitute the refried beans for mashed sweet potato or switch the Pico de Gallo for a store-bought salsa. You can add sour cream or plain yogurt if you’d like as well. The sky is the limit. The key ingredients are a tortilla, and an egg served open-faced. You can find my refried bean recipe here and my Pico de Gallorecipe here.
Frying The Tortilla
The first step to making Huevos Rancheros is to fry the tortilla. Alternatively, you can bake or grill the tortilla. The point is that you want it to be a bit crispy. Get a skillet large enough to fit your tortilla. Heat it on medium-high. Add in 1 tbsp of cooking oil. Fry the tortilla for 45 to 60 seconds per side or until crisp. Remove the fried tortilla from the pan and set it aside.
How To Cook A Sunny Side Up Egg
While your skillet is still hot, add another tablespoon of cooking oil, and crack an egg into the pan. Spoon the hot oil over the white of the egg to cook it. Season the egg with a bit of salt. Once the whites are set, remove the egg from the pan and set it aside while you dress the tortilla.
Assembling The Huevos Rancheros
To assemble the Huevos Rancheros, first heat your refried beans. You can do this in a pot with a few tablespoons of water or in the microwave for a minute or two. Next, spread the warm beans on the tortilla. Top the beans with grated pepper jack cheese. Spread the sliced avocado on the cheese, then top that with the Pico de Gallo. Next, add the jalapeno rings, cilantro, and hot sauce. Finish the huevos rancheros with the sunny-side-up egg. Drizzle a little extra hot sauce on the egg to make it pretty for the pictures, and enjoy!
The Wrap Up
This is one of the best breakfast foods I’ve ever had. It makes you feel like you’re ready to take on the day, but you don’t feel heavy and weighed down. The flavours are vibrant and exciting, especially first thing in the morning. If there is a better way to start your day, I haven’t found it. I hope you’ve enjoyed this post, but more so, I hope you make this and try it for yourself. You’ll be so happy that you did. The only thing you’ll regret is that you didn’t make two.
That does it for today. Thanks for reading. I hope you’ve enjoyed the post. Remember to share this on Facebook or Pinterest and leave a comment below. I love to hear from you. Finally, remember to sign up for my mailing list, so you don’t miss out on exclusive recipes and cooking tips. Members of the mailing list also get a sneak peek at all the upcoming posts. Sign up below. Have a great day! I’ll see you back here next Thursday.
Huevos Rancheros
Huevos Rancheros is a hearty Mexican farmer's breakfast. It's meant to power you throughout the day and wow does it taste good. It's also got everything your body needs including protein, fats, calcium, and more. This is the kind of dish that makes you wonder why you haven't been eating this for breakfast your whole life.
1/4avocado, peeled, pit removed, and thinly sliced
10cilantro leaves
5pickled jalapeno rings
1tsphot sauceoptional
1/4lime, juiced
1egg
Instructions
Pick a skillet that is big enough to fit the tortilla. Heat the skillet over medium-high heat. Add 1 tbsp of cooking oil to the hot pan then put in the tortilla. Fry the tortilla for 45 to 60 seconds per side or until crisp. Remove the tortilla from the pan and set it on a plate or cutting board.
Once the tortilla is out of the pan, add the second amount of oil to it and crack the egg into it. Spoon the hot oil over the egg to cook the whites. Once the whites have set remove the egg from the pan and set it aside for a minute while you dress the tortilla.
Warm the refried beans in a small pot with a little water or in the microwave. Spread the beans onto the tortilla.
Top the beans with cheese, avocado, pico de gallo, jalapeno, cilantro, and hot sauce. Finish the huevos rancheros with the sunny-side-up egg and serve.
Refried Beans. The name alone can evoke feelings of gastrointestinal issues in people who’ve only ever had them in a fast-food place or from a can. However, homemade refried beans make a healthy side dish, taco topping, or chip dip. They are flavourful and chocked full of protein, iron, calcium and fibre. What’s not to love about them? So, please set aside your misconceptions and join me to learn how to make a simple dish that you’ll come back to time and time again. Let’s get to it!
What Are Refried Beans?
The traditional way to make refried beans is to soak and boil dried beans. Then, mash the beans, and fry them with spices. However, the term refried is kind of misleading because the beans are not fried twice. From what I can tell, refried is just the best way to translate the Spanish word “refritos” into English. If you’d like to read more about refried beans, have a look at this Wikipedia article. My version of refried beans uses canned beans, so the soaking and cooking is already done. And I cut down on preparation time by mashing the beans while frying them.
Refried Bean Ingredients
The ingredients for this refried bean recipe are oregano, garlic powder, onion powder, cumin, cinnamon, cayenne, smoked paprika, salt, pinto beans, water and lime. You can substitute the smoked paprika for sweet paprika. You can also use two tablespoons of Mexican Chile powder instead of all the other spices if you’d like. Finally, you can use other beans such as black beans or even kidney beans in place of the pinto beans.
How To Make Refried Beans
First, drain and rinse the beans. Next, heat a medium skillet over medium-high heat and add a few teaspoons of olive oil. Add the beans and fry for about two minutes. Add in the spices and fry for another minute before adding the water. Bring the pan to a boil, turn the heat down to medium-low and simmer for ten minutes. Keep an eye on the pan, as you will likely need to add a little more water as they cook. Finally, mash the beans, then season them to taste with lime juice and salt.
How To Use Refried Beans
These beans make a fantastic dip for tortilla chips. They also make an excellent topping for tacos or burritos. You can even make a delicious quesadilla with refried beans and cheese. Essentially, if a tortilla is involved, refried beans can play apart.
The Wrap-Up
You can find canned refried beans in most grocery stores, but they are much better when you make them yourself. As you can see from the recipe above, they don’t take long to make. Once the beans are completed, you can store them covered in the fridge for four days. I’ve never tried, but I’m sure you could freeze them. If you liked this post, check out last week’s post about homemade Pico de Gallo.
That does it for today. Thanks for reading. I hope you’ve enjoyed the post. Remember to share this on Facebook or Pinterest and leave a comment below. I love to hear from you. Finally, remember to sign up for my mailing list so you don’t miss out on exclusive recipes and cooking tips. Members of the mailing list also get a sneak peek at all the upcoming posts. Sign up below. Have a great day! I’ll see you back here next Thursday.
Refried Beans
Refried beans make a great dip for tortilla chips or the perfect topping for a taco or burrito.
Pico de gallo, you’ve heard the name, you’ve seen it around, you might have even eaten it. But, do you know what it is? How to make it? In today’s post, you’ll learn everything you ever wanted to know about this delicious Mexican dish, including how to make it and what to do it. So, without further ado, gather some friends because pico de gallo is meant for sharing. Now, let’s get cooking. You can find the recipe directly below, but keep reading for more information.
What’s the difference between Pico de Gallo and Salsa?
There are many different kinds of salsa. Salsa means sauce. Think about how many different kinds of sauce there are in French cooking. There are hundreds, if not thousands. Mexican cuisine is the same. They have countless versions of salsa. Some are like the thick, cooked version you buy in the jar at the grocery store. There are salsas that are liquids or very liquidy. Then, there are salsas like pico de gallo that are uncooked. Essentially, pico de gallo is composed of the same ingredients as a grocery store salsa, but it’s not cooked. Everything is fresh. This gives pico de gallo more of a bite and fresh summery flavour. Some people consider pico more of a finely chopped salad or side dish than a salsa, but I disagree. And honestly, how you think of it doesn’t really matter. It tastes just as delicious either way.
Traditional pico de gallo is typically onion, cilantro, tomatoes, peppers, and lime. Today’s version is not far off the traditional recipe, but with the addition of a little garlic and some spices. Check out this link to learn more about pico de gallo.
How To Make Pico de Gallo
Ingredients
The ingredients for this recipe are tomatoes, cilantro, pickled jalapeno, garlic, red onion, cumin, salt, red wine vinegar, lime juice and zest. All of the ingredients are hand-cut, very small. I used pickled jalapenos because I had them on hand, and while adding a little heat, they help balance the acidity of the finished salsa. Of course, you can leave out the cumin if you’d like, but I find that it adds a nice flavour.
Making Pico de Gallo
There really isn’t too much to say about making pico de gallo. I already mentioned cutting everything very small by hand. It’s essential that you don’t just throw everything into a blender or food processor. Pico de gallo should have texture. You should be able to see the different ingredients. Put all the ingredients in a medium mixing bowl, and mix well. When zesting the lime, make sure you only get the green part in the bowl and zest the lime directly over the bowl keeping the flavour from the essential oils in the food rather than on a cutting board. You can use the pico de gallo immediately after making it, but covering it and putting it in the fridge for an hour helps the flavour develop.
Uses
What do you do with it once you’ve made pico de gallo? You can throw it on a taco, dip chips in it, and put it on a piece of grilled fish. Or, put it in a burrito. Think of it not just as a dish on its own but as an additional ingredient. Over the years, I’ve made a bunch of different salsas on this site and if you like this recipe, you may also like my pineapple pico do gallo and my mango pico de gallo. If you want to learn more about salsa in general, check out this post I did about Everything I Know About Salsa.
The Wrap-Up
If you’ve never had a fresh salsa like pico de gallo, you’ve got to try it at least once. It’s an entirely different beast from the grocery store variety. But, even if you make it just to dip chips in, you’ll be happy you gave it a chance. Next week’s post will be similar to this in a way. I don’t want to give away too much just yet. But, this post and next week’s post are building to something that I’m very excited to share with you, so stay tuned cause you’re not going to want to miss it.
That does it for today. Thanks for reading. I hope you’ve enjoyed the post. Remember to share this on Facebook or Pinterest and leave a comment below. I love to hear from you. Finally, remember to sign up for my mailing list so you don’t miss out on exclusive recipes and cooking tips. Members of the mailing list also get a sneak peek at all the upcoming posts. Sign up below. Have a great day! I’ll see you back here next Thursday.
Pico de Gallo
Pico de Gallo is fresh salsa used commonly in Mexican cuisine. Use it for dipping tortilla chips, topping tacos and more.
It’s not very often that something I do on this blog surprises me, but this Turkey Taco Soup did. Months ago, when I was planning my blog posts for this year, I randomly wrote down Turkey Taco Soup. I had no idea what I was going to make, how I would make it, or how it would turn out. A few months later, the next post on the roster is, of course, Turkey Taco Soup. So, I sat down, thought it through, and decided on a plan of action. While cooking the soup, I constantly questioned myself but stuck to the plan. When the soup was finished, it tasted okay. Good, but not as good as I’d hoped. I decided that I would have to make it again to perfect it, but I wouldn’t let the soup I’d made go to waste. So, I filled up a bowl, garnished it with some classic taco toppings, and dug in. Wow! Those garnishes brought the soup to life. What was good became great. I couldn’t believe how much the soup tasted exactly like a taco. Even better is that I didn’t need to go back and make it again. To say that I’m excited to share this recipe with you is an understatement. I, as an almost thirty-seven-year-old man, am giddy with excitement. So, without further delay, let’s get to it!
How To Make Turkey Taco Soup
Turkey Taco Soup Ingredients
The ingredients for my Turkey Taco Soup are turkey, onion, garlic, tomato, sweet potato, spices, pickled jalapeno, orange and lime zest and juice, chicken or vegetable stock, black beans, and corn. Then for garnish, pepper jack cheese, sour cream, raw onion, cilantro, Mexican Hot Sauce, and tortilla chips. The jalapenos don’t add much spice, but they do add a bit of acidity and flavour. So please don’t leave them out because you think they will make the soup too spicy. If you decide not to use them, add a teaspoon or two of cider vinegar or wine vinegar to balance the acidity. I chose turkey for this recipe because it is lean and a traditional Mexican protein. Turkey was first domesticated in Mexico over 2000 years ago.
Making The Soup
Brown the turkey.
Browning the turkey is step one to making this soup. Heat a large pot over medium-high heat. Add a tablespoon or two of olive oil, add the turkey and cook until it’s browned. It’s best to put the turkey in the pot, then leave it alone for a few minutes. Then, stir it, and leave it alone for another few minutes. The turkey will never actually brown if you stand there and mix it constantly.
Tomatoes and Onions
Once the turkey is cooked, add the tomatoes and onions. Continue to cook for another three to four minutes or until the onions soften, and the tomatoes start to break down. You can tell the onions are softening because they will begin to turn from opaque to translucent. Next, add the oregano, cumin, salt, paprika, and pickled jalapenos. Cook for another minute or two or until you start to smell the spices.
Citrus
In goes the citrus zest and juice. The citrus does three things. First, it adds flavour, then acidity, and finally sweetness. It is essential. Once you add the citrus, cook it until it has mostly all been cooked away. The easiest way to tell when it’s time to move on to the next step is to drag your spoon along the bottom of the pot. If a line forms and stays for at least one second, the citrus has cooked down enough, and you can move on.
Make it a soup.
The final few steps in the cooking process are to add the sweet potato, corn, black beans, and stock. Then, bring the soup to a boil, turn the heat down to medium-low and simmer for twenty minutes or until the sweet potato is tender. After twenty minutes, or once the sweet potato is ready, taste the soup and season as needed with salt and pepper.
Finishing and Serving The Turkey Taco Soup
The soup is ready, and it’s good, but as I said initially, what makes this soup are the finishing touches. So, put the soup in bowls, and garnish each bowl with pepper jack cheese (cheddar or mozza will work too), sour cream, minced raw onion, chopped cilantro, a few drops of hot sauce, and tortilla chips on the side. When eating the soup, I like to crush the chips up as you would with soda crackers in a chicken noodle or tomato soup bowl. But, the chips are also great to just dip in the soup. I’ll leave that part up to you.
The Wrap-Up
Please, for your own good, go in your kitchen and make this soup as soon you as possibly can. You will be so unbelievably happy that you did. For once, take my word for it. You need to make this. It is worth your time and effort. If you have any questions or comments please leave them in the comments section below. Thanks for reading. I hope you enjoyed this post. Remember, sharing is caring so share this with your friends. Have a great day! I’ll see you back here next Thursday. Oh, and if you love this soup you may also love this turkey taco recipe.
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Turkey Taco Soup
All the flavours of a top-quality taco but in a soup. It's a taco in every spoonful.
1/2tsp Mexican Hot Sauce or your favourite hot sauce
1smallbowl tortilla chips
Instructions
Heat a large pot over medium-high heat. Add the olive oil and turkey. Cook until the turkey is browned.
Add the onion, tomato, and garlic to the turkey and cook for 4 minutes, stirring now and then.
Mix in the oregano, cumin, salt, and jalapenos. Cook for 2 more minutes.
Stir in the citrus juice and zest and cook until a spoon scraped on the bottom of the pot leaves a clear line for at least 1 second.
Stir in the corn, black beans, and sweet potato, then pour in the stock and bring to a boil.
Turn the heat to low, simmer for 20 minutes.
Serve the soup garnished with 1 tbsp sour cream, 1 tsp minced onion, 1 tsp chopped cilantro, 1 tbsp pepper jack cheese, a few drops of hot sauce and tortilla chips.
With rising grocery prices, I think we could all use a few quick, low-cost, delicious meal options. Well, I have one for you today. This is my ground beef and green bean stir-fry. You can put the whole thing together in less than 30 minutes, it costs less than ten bucks, it tastes amazing, and you can feed a bunch of people with a pound of ground beef and a bag of frozen green beans. Does that sound too good to be true? It’s not. Let me show you. As always, you can find the recipe directly below but keep reading for more details.
Making Stir-Fry Sauce
You can’t have a stir-fry without a delicious stir-fry sauce. Okay, you can but it’s much better with a sauce. The sauce for this ground beef and green bean stir-fry is about as straightforward as they come. Get a small bowl and put in it two teaspoons of cornstarch, one tablespoon of brown sugar, a quarter cup of beef stock (chicken stock or water will work too), two tablespoons of soy sauce, and two teaspoons of rice vinegar (white wine vinegar will work). Mix all the ingredients and set them aside until you’re ready to use them.
Prepping The Ingredients
Any stir-fry will benefit from a bit of onion. For this ground beef and green bean stir-fry, I use green onions, but you can use any other type of onion you want. If you use white, yellow, or red onions, use about a quarter of a cup of sliced onions. If using green onions, separate the whites and the greens as I did in the picture below. Cut the whites into finger-width pieces, and thinly slice the greens. The greens and the whites of the onion cook differently so we don’t want to add them to the stir-fry at the same time. The whites will go in first and cook with the other ingredients. The greens will be added near the end of cooking to add a fresh flavour to the dish. Along with the green onion, you need two cloves of thinly sliced garlic, two teaspoons to a tablespoon of minced or grated ginger. If you add a little more or less it isn’t going to change too much. Finally, you will need half a teaspoon of crushed red pepper flakes and two teaspoons of Chinese 5 Spice.
Ingredient Substitutions
If you don’t have fresh ginger and garlic, you can use one teaspoon each of garlic and ginger powder. Add the powders to the sauce. You can buy Chinese 5 Spice at most grocery stores now in the spice aisle. You can also make it using my recipe here. If you don’t have Chinese 5 Spice, you can use Garam Masala or Yellow curry powder with a pinch of cinnamon and clove.
Making The Ground Beef and Green Bean Stir-Fry
The key to a good stir-fry is a very hot wok (or pan if you don’t have a wok). The wok has to be hot so that the moisture that comes off the ingredients while cooking hits the pan’s surface and evaporates. If the wok isn’t hot enough, all that moisture will hit the pan’s surface, turn from a gas to a liquid, and pool, further cooling down your wok. This leads to a mushy boiled dinner rather than a crisp and fresh-tasting stir-fry. You can read more about the stir-fry technique here. In the meantime, put your wok on the burner, crank it up to high, and let it sit for a minute or two to get really hot. Next, add a teaspoon or two of cooking oil (I like peanut oil for stir-frying). Swirl the oil around the wok and add in the ground beef.
Browning the ground beef
There is a common mistake that people make with ground beef. When a recipe says to “brown the ground beef” they see that and think it means to “grey the ground beef“. Browning is a form of caramelization. Think about the surface of a burger cooked in a pan or a seared steak. That deep mahogany brown is what you want. This takes a little time but it is well worth the wait as the flavour will be deeper and richer. So, put the beef in the pan, break it up a little bit, then leave it alone for a few minutes. Let the bottom of the beef turn that deep brown before you stir it. Then, stir it and leave it alone for another few minutes. Once most of the meat is browned and it is all cooked, drain the excess fat and put the wok back on the burner.
Adding The Other Ingredients To The Stir-Fry
The ground beef is brown, you’ve drained the excess oil, and the pan is back on the burner. Make sure the pan is very hot again, then add the frozen green beans, garlic, ginger, Chinese 5 Spice, and crushed red pepper flakes. Now stir-fry for about three to four minutes or until the green beans are no longer frozen. This may take a little longer depending on how hot your wok was when you added everything in. Also, if you notice that your wok is cooling down, push the green beans to the sides and let it heat up. Once the green beans are no longer frozen, stir the sauce, then pour it into the wok. Stir-fry until the sauce is thick and the green beans are tender. Take the wok off the heat and stir in the tops of the green onions. Taste a green bean and a bit of the meat. Add a bit of salt and pepper as needed.
How To Serve The Ground Beef and Green Bean Stir-Fry
Serve the ground beef and green bean stir-fry with some rice, and you’ve got a delicious meal that took less than thirty minutes to make. It’s enough to feed four to six people, and it is delicious. Even if only one or two of you are eating this, I suggest making the whole batch. It makes excellent leftovers. I also like to serve it with a zig-zag of sriracha hot sauce over the top. This adds a little more heat and a little more acidity. The stir-fry doesn’t need it, but it does bump up the flavour that extra notch. Oh, and for a little more flair, you can sprinkle some white and black sesame seeds or the top for garnish. I would have, but I didn’t have any.
The Wrap-Up
I’ve made this twice now, and I’ve eaten way more than I should have both times. It’s a little sweet, a little spicy, and completely delicious. It is very much the kind of thing that you don’t want to stop once you start eating it. And, it’s a great meal for four to six people for less than ten dollars. You can’t beat that.
That does it for today but thank you for coming. I hope you enjoyed the post. And, if you haven’t already, remember to sign up to my newsletter at the bottom of the page to get exclusive recipes, cooking tips, behind-the-scenes stories etc., in your inbox once a month. Have a great week and a fantastic weekend! I’ll see you right back here next Thursday.
Ground Beef and Green Bean Stir-Fry
Do you have a pound of ground beef and don't know what to do with it? While, grab some green beans out of the freezer and throw this ground beef and green bean stir-fry together for a quick, cheap and delicious dinner.
4eagreen onions, whites and green separated and diced
tspsalt and pepper to taste
Instructions
In a small bowl whisk together the cornstarch, brown sugar, beef stock, soy sauce, and rice vinegar. Set aside.
Heat a wok over high heat.
Add the peanut oil to the wok and swirl it around. Add the ground beef and cook until browned. Drain off excess oil.
Add the green beans, garlic, ginger, crushed red pepper flakes, Chinese 5 Spice, and the whites of the green onions to the wok. Stir-fry for 3 to 4 minutes or until the beans are tender.
Stir the cornstarch mixture and pour it into the wok. Cook until thick.
Taste and season with salt and pepper as needed.
Garnish with the green parts of the green onions and serve with rice.
For a little more kick stir in a few teaspoons of sriracha.
Whether you are throwing a grownup Halloween party, having a pre trick-or-treat family dinner, or just want something cool for you and your partner, this Halloween Cassoulet Stuffed Pumpkin is exactly what you’re looking for. Cassoulet is a French white bean and meat stew cooked in a casserole dish. This version is cooked inside a pumpkin and uses a combination of ham and sausage to mimic the intestines and guts. When you cut the pumpkin open tableside, all the insides come out in a gory but delicious display. You can find the recipe directly below but keep reading for a more detailed explanation.
Preparing The Pumpkin
Buying the right type of pumpkin
The pumpkin you want to use for this recipe isn’t your typical jack-o-lantern pumpkin. These are smaller, more tender, and will likely be sold as pie pumpkins. Essentially, these are eating pumpkins. If you can’t find one, a large buttercup squash will work as well.
Wash and clean the pumpkin
To start, wash the outside of the pumpkin with hot water and a scrub brush. Make sure to remove any dirt. Next, cut the top off the pumpkin like you would when making a jack-o-lantern. Make sure to angle your knife slightly, so the lid fits back on the pumpkin rather than falling in. Cut the seeds and pith off the top and set it aside. Use a spoon to scrape the inside of the pumpkin. Remove all the seeds and loose bits. Put the pumpkin in a casserole dish and move on to the filling.
Preparing The Cassoulet
Vegetables
Start the cassoulet by preparing the vegetables. You will need 1 cup of sliced onion, 2 cloves of sliced garlic, 1/4 cup of diced celery, a 1/4 cup of diced carrots, and 1 diced Roma tomato.
The Cassoulet Meat
For the meat element of the cassoulet, I used summer sausage, ham and plain breakfast sausages. If you can’t find summer sausage, a good quality salami would work well. In total, you want about 1/2 a cup of diced ham and 1/2 a cup of diced summer sausage or salami.
Sausage
As I said, I used plain breakfast sausages for this. These are not a traditional ingredient, but in keeping with the Halloween theme, I wanted the sausage to be whole to mimic intestines when it all comes spewing out of the pumpkin. You can use a different variety of sausage you’d like, but these work very well for the presentation. And, the flavour works well with the overall taste of the cassoulet. Roast the sausages for 15 minutes in a 350°f oven, flipping them halfway through.
Other Ingredients
The other cassoulet ingredients are 1 cup of canned white kidney beans, 1/4 cup white wine, 3/4 cup chicken stock, and 1 tsp chopped thyme.
Preparing The Halloween Cassoulet
Heat a large skillet over medium-high heat. Add 1 to 2 tablespoons of olive oil along with the onion, carrot, celery, and garlic. Cook the mixture for 3 to 4 minutes or until the onions soften. Next, add the diced meat and tomatoes. Cook for another 3 minutes before adding the thyme and white wine. Continue to cook the mixture until the wine has all but evaporated. Add the sausages and chicken stock along with a big pinch of pepper. Don’t add any salt as enough will come out of the sausage and ham. Bring the mixture to a boil, add the beans and give it a taste.
Stuffing the Pumpkin
Carefully transfer the cassoulet mixture into the pumpkin. Put the lid on the pumpkin and bake at 350°f for 1 hour and 30 minutes or until the pumpkin is soft to the touch but not falling apart. Take the Halloween Cassoulet Stuffed Pumpkin out of the oven, let it rest for 10 minutes, then serve. To serve, you can scoop the stew out of the pumpkin then cut the pumpkin into pieces, or you can cut the pumpkin with the stew still in it and watch it come pouring out for a delightfully disgusting Halloween display.
The Wrap-Up
A few days ago, I was asked to prepare a Halloween recipe on local morning television. I had no idea what I was going to make, but after some thought, this Halloween Cassouelt Stuffed Pumpkin was what I came up with, and I have to tell you, I am pretty pleased with myself. Not only does it taste great and look amazing, but it is also the perfect Halloween-themed dinner though I can see myself making this a few more times this year. Enjoy and Happy Halloween!
Cassoulet Stuffed Pumpkin
A delicious tasting Halloween-themed dinner. French white bean and sausage stew cooked inside a pumpkin. To give your guests that authentic Halloween scare, cut the pumpkin open tableside and watch all the insides become outsides.
1med.Pumpkinmake sure to buy one that says "pie" pumpkin or use a large butercup squash
1tbspolive oil
1cupsliced onion
2clovesgarlic, sliced
1/2cupdiced carrot
1/2cupdiced celery
1Roma tomat, diced
1cupwhite kidney beans, soaked and boiledor just use canned ones.
1/2cupham, diced
1/2cupsummer sausage, dicedor another smoked or cured sausage or salami
6linksof breakfast sausagedon't use maple or apple breakfast sausages.
1tspthyme, chopped
2bay leaves
1/4cupwhite wine
3/4cup chicken stock
salt and pepper to taste
Instructions
Pre-heat you're oven to 350°f
Cook the sausages in the oven for 15 minutes, flipping halfway through.
Cut the top off the pumpkin like you would when making a jack-o-lantern. Then scrape and scoop out all the seeds and loose bits.
Heat a large skillet over medium-high heat. Add in the olive oil, then the onion, garlic, carrot, and celery. Cook the vegetables for about 4 minutes or until the onions start to soften.
Add the diced ham and summer sausage, along with the diced tomatoes and cook for another 3 to 4 minutes.
Add the thyme, a pinch of pepper, and the white wine. Cook until the wine has almost all evaporated.
Pour in the chicken stock and bring to a boil.
Add in the cooked sausages and white beans. Bring the pan back to a boil.
Put the pumpkin into a high-sided casserole dish and spoon the meat and bean mixture into it. Put the lid on the pumpkin and bake in the oven for 1 1/2 hours or until the pumpkin is soft to the touch but not falling apart.
Serve the stew directly out of the pumpkin, then cut the pumpkin and serve slices along with the stew. Or for a more Holloween themed presentation, cut the pumpkin open at the table and let all the sausages and beans and everything come pouring out. Make sure do to this in a casserole dish so as not to make a big mess.
When you’re craving steak but also want something a little different, look no further than this Grilled Teriyaki Steak. The homemade teriyaki marinade, which doubles as a glaze, perfectly pairs with the flavour of the steak to give you something you’ll be happy to throw on the grill again and again. As always, you can find the recipe directly below, but you can keep reading after that for a more detailed explanation.
Grilled Teriyaki Steak
Homemade Teriyaki sauce is much different than what you get at the grocery store. It is less sweet, often doesn't have any ginger or garlic. This version does have some ginger and garlic, which really compliments the flavour of the beef.
In a medium mixing bowl, combine the brown sugar, ground ginger, crushed red pepper flakes, garlic, vinegar, soy sauce, and scallions. Stir until the sugar has dissolved.
Put the steaks in a large ziptop bag and pour in the marinade.
Seal the bag and shake it to coat the steaks.
Open the bag a little and squeeze out all the excess air. Then reseal the bag.
Put the steak in the fridge to marinate for 1 hour or up to 6 hours.
Remove the steak from the marinade and pour the marinade into a small pot. Bring the marinade to a boil over high heat and boil for 1 minute.
Heat your grill on high for 10 minutes. Grill the steak for 2 minutes then flip it and brush on half the boiled marinade.
Cook the steak for 1 minute 30 seconds, then rotate by 90°. Cook the steak for another 1 minute 30 seconds, then flip and pour over the remaining marinade. Cook for another two minutes, then remove the steak from the grill, let it rest for 4 minutes then serve.
To start, we will make the marinade for the Teriyaki Steak. To make the marinade combine brown sugar, ground ginger, crushed red pepper flakes, minced garlic, rice wine vinegar, soy sauce, and green onions. You can find all the measurements in the recipe above. Mix all the ingredients until the sugar dissolves. At this point, you could boil the sauce for a minute or two and make a delicious teriyaki glaze for chicken, fish, or anything else, but we will use it as-is for a marinade.
Marinating The Teriyaki Sauce
Take two New York Striploin about 200g each or a comparable steak, and put them in a ziptop bag with the marinade. Seal it and give the bag a shake to ensure the steaks are completely coated in the marinade. Open the bag a little bit and squeeze out all the excess air. Reseal the bag and put it in the fridge for at least an hour. You can marinate the steak in the Teriyaki marinade for up to 12 hours.
Boil the Marinade
Once the steaks have been in the marinade for at least an hour, take them out and set them aside. Pour the marinade into a small pot and bring it to a boil. Boil for at least 1 minute. The marinade is now safe to use as a glaze.
Grilling The Teriyaki Steak
Heat your grill on high for at least 10 minutes. You want to make sure the grate has enough time to absorb the heat so that you get the nice grill marks on your steak and so your steak doesn’t stick. Put the steak on the grill at an angle, shut the lid and cook for 2 1/2 to 3 minutes. Flip the steak and brush with half the marinade. Shut the lid, cook the steak for 1 1/2 minutes, rotate it by 90°, shut the lid, and cook it for another 1 1/2 minutes. Finally, flip the steak, brush it with the remaining marinade and cook, lid down, for another minute. Remove the steak from the grill and allow it to rest for 4 to 5 minutes before serving.
Serving the Grilled Teriyaki Steak
You can serve your steak with whatever you’d like, but I went for brown rice with nori and soy glazed bok choy and carrots. Of course, mashed potatoes and other vegetables will be just as good and go just as well with the steak.
The Wrap Up
It is a rare occasion that I marinate a steak. I’m generally more of a purist and prefer the flavour of the meat with a little salt and pepper. Having said that, I will be using this marinade again to marinate steaks. Also, I think it would work just as well on chicken, salmon or pork chops. I’ll have to try those next.
Thank you, everyone, for reading, and have a great week!
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Fresh corn on the cob is one of the best parts of summer. It’s sweet. It’s tender. And of course, it is delicious. But what if I told you it could be better? I know it is perfect when smothered in butter, salt and pepper. But, there is another way. Mexican Street Corn is corn on the cob grilled in the husk to retain maximum moisture and sweetness. Once cooked, the corn is husked and slathered in a mixture of mayonnaise, chipotle, lime, and cilantro. If this wasn’t enough, Mexican Street Corn is finished with a generous amount of fresh cheese. Are you drooling yet? I am. Let’s get to it. You can find the recipe directly below but for more detailed information, keep reading.
Mexican Street Corn
Corn grilled in the husk then slathered in chipotle, lime mayo and finished with fresh cheese and cilantro. That's Mexican Street Corn, baby!
Keyword: Corn on the cob, Mexican Food, Street Food
Servings: 4servings
Author: Chef Ben Kelly
Ingredients
4eaEars of Corn Still In The Husk
1/4cupMayonnaise
2tbspChipotle in Adobo chopped very fine
1eaLime, Juice and Zest
2tbspChopped Cilantro
Saltto taste
1/4cupCrumbled Ricotta or Feta CheeseIf you have access to queso fresco, use that.
Instructions
Soak the corn in water for 30 minutes.
While the corn is soaking, heat your barbecue on medium-high heat (about 350°f – 400°f) for 15-20 minutes.
Take the corn out of the water, leave it in the husk, and put it on the grill. Close the lid and cook for 15 to 20 minutes. Flip it halfway through cooking.
Take the corn off the grill and let it cool for 5 minutes.
While the corn is cooling, combine the mayo, chipotle, lime zest and juice and cilantro. Mix well.
Pull the husk back off the corn but leave it attached for presentation and to provide a handle to hold on to. Brush the corn on all sides with the chipotle mayonnaise mixture and top with some crumbled cheese. Enjoy!
When making Mexican Street Corn or grilling corn in the husk for any purpose, you must soak it in water first. Soaking the corn in water does two things. It prevents the husk from catching on fire and burning your corn. And, the extra moisture added to the husk turns to steam and helps cook the corn. Some people recommend soaking the corn for as little as 10 minutes. I think 30 minutes is a safer bet.
Grilled Corn On The Cob
While the corn is soaking, take the opportunity to heat your grill. You want to cook the corn between 350°F and 400°F with the lid closed. Once the corn has soaked for 30 minutes, put it on the preheated grill and close the lid. Leave it alone for 7 to 8 minutes, then flip it. Close the lid and leave it alone for another 7 to 8 minutes. In total, the cooking time should be about 15 minutes for small to medium-sized corn and 20 minutes for larger cobs.
Rest the Corn
Once cooked, take the corn off the grill and set it aside for 5 minutes. Resting the corn will make it easier to handle when you go to remove the husk. It will also help keep the corn nice and juicy. After five minutes, peel the husk back. You can remove the husk completely, but I like to leave it on for presentation and because it gives you something to hold on to while eating the corn.
Make the Sauce
While the corn is resting, take a minute to throw the sauce together. The ingredients are mayonnaise, chopped chipotle in adobo, lime zest and juice, and cilantro. For all the measurements, check the recipe at the top of the page. Mix the ingredients. Taste and add a pinch of salt as needed. Once the corn has rested and is husked, brush the sauce all over the cobs.
Finishing The Mexican Street Corn
Traditionally the cheese used for Mexican Street Corn is Queso Fresco, but it is next to impossible to find where I live. Possibly where you live too. So, you can use either Ricotta or Feta that has been rinsed of its brine. Either one will work fine, but the feta will provide a little more flavour. I used feta for my corn. Whatever cheese you use, crumble it and sprinkle it over the cheese. If you’d like, garnish the corn with a little fresh chopped cilantro. That’s it. You just made Mexican Street Corn.
The Wrap Up
Mexican Street Corn is one of those things that you hear about and are initially unsure of. But once you try it, you’ll crave it over and over. The spicy smokiness of the chipotle, with the sweetness of the corn, and the fresh creaminess of the cheese, work together in perfect unison to make something that is, at the very least, equal to fresh corn with butter, salt and pepper, but possibly much better than that. Next time you buy some corn, give this a shot. I’m willing to bet that you will love it.
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Here on the east coast of Canada, the grilling season is short. You have to make the most of it while you can. Becasue of that, it is easy to get stuck in a rut grilling the same things repeatedly. I hope to help you break free from that rut with this delicious and surprisingly simple Grilled Tandoori Chicken Skewer recipe. Tandoori Chicken is an Indian dish of chicken marinated in yogurt and spices and then cooked in a very hot clay oven known as a Tandoor. You don’t have a Tandoor oven. Neither do I. But, using a hot grill, we can create a very similar dish to what you’d find in an Indian restaurant.
Directly below you will find the written recipe. So, if all you want is the recipe, it is easy to find. If you want more detail, keep reading beyond the recipe for the full walkthrough. Either way, enjoy the post. Let’s get to it!
Grilled Tandoori Chicken Skewers
A staple of Indian restaurants the world over. Now you can make delicious Tandoori Chicken at home with this surprisingly simple recipe. Who knew it could be so easy?
The first step to making Tandoori Chicken is to make a marinade. This marinade is yogurt-based. The yogurt is seasoned with spices, ginger, garlic, and lemon juice. We’ll talk in a little more detail in a minute about the benefit of marinating in yogurt, but for now, let’s get to making the marinade.
Ginger and Garlic
The marinade starts with ginger and garlic. These two ingredients are part of a quartet of ingredients that comprise the base of countless Indian dishes. The other two ingredients in the group are onion and chilli. If, for example, you want to make a curry, but you aren’t sure where to start. Purée an onion, a few garlic cloves, an equal amount of ginger, and green chilli. Sauté that mixture in a bit of oil or clarified butter, and you’ve got the base of your curry. From there, it’s just deciding what spices to use. You can read more about that in my post, The Basics of Curry. But I digress. For this Tandoori Chicken marinade, you will need two teaspoons each grated ginger and minced garlic.
Tandoori Spices
Garam Masala
Ginger and garlic make a great starting point for our Tandoori chicken marinade, but they need some help. That’s where the spices come in. The first spice is actually a spice blend known as Garam Masala. I’ve talked about Garam Masala a lot in the past. So, I’m going to go deep on it now. To learn more about it and make it yourself take a look at this post about 5 Essential Spice Blends You Should Master.
Other Spices
The second spice is Kashmiri Chili Powder. This is a powder made from ground Kashmiri Chilies. Go figure. If you don’t have Kashmiri Chili powder, you can use half as much cayenne for the heat and the same amount of paprika for the colour. Rounding out the spices, we have cumin and coriander. These spices are found in Garam Masala, but I like to add a little more for a bit more flavour. Finally, add a bit of salt.
Yogurt and Lemon Juice
The two remaining marinade ingredients are yogurt and lemon juice. The lemon juice adds a little extra acidity and a fresh flavour. The yogurt is what really does the heavy lifting. I’m not really sure of its science, but there is an enzyme in the yogurt that helps keep the meat moist, and that adds a lot of flavour. Mix the yogurt and lemon juice with the other marinade ingredients, and you’re good to go.
What yogurt to use for your marinade?
Normally, I would recommend using a full-fat Greek yogurt, obviously with no flavourings added. However, I used a 0% fat Greek yogurt, and it worked very well. For any other cooking application, go with full fat. For this, it’s up to you.
Prepping the Chicken
Despite what I said in my post about how to grill chicken breast a few weeks ago, I used chicken breast for this recipe. Why? Because of the yogurt. The yogurt will help keep the chicken breast moist and tender. Plus, between the yogurt and spices, there is going to be loads of flavour. Having said that, if you want to use chicken thighs, go for it. You’ll be happy you did.
Cutting The Chicken Breast
To prep, the chicken breast, cut it into evenly sized pieces. People often make a big deal about what size the chicken has to be cut to go on skewers. I’ll tell you right now that it doesn’t matter. The only thing that matters is that the chicken is all cut about the same size so that it cooks evenly. So, if you want to cut your chicken breast in strips, go for it. If you want to make really small cubes, so the skewers cook quickly, again, go for it. I went for cubes about 1-inch square, but you do you.
Marinate The Tandoori Chicken
Once the chicken is all cut, add it to the marinade. Make sure to stir the chicken well to ensure that every piece is evenly coated in the marinade. Cover the bowl with plastic wrap and put it in the fridge for at least two hours. You can let this marinate overnight, but you don’t really want to go much longer than that. The yogurt will start to break the chicken down, and the lemon juice will start to cure it, making it tough on the outside and mushy inside.
Put It On A Skewer
Once the chicken has had enough time to marinate, put it on a skewer. I’ve been making a lot of skewered foods lately, so I went out and bought these nice metal skewers. If you are using wooden ones, make sure to soak them in water for an hour before skewering the chicken. My skewers are 12-inches long, which made them big enough to hold one chicken breast each. If you use smaller skewers, you will have more skewers. That’s math.
How To Grill Tandoori Chicken Skewers
Before you start skewering your chicken, turn on your grill and get it hot. Essentially, put it on high, and leave it alone while you skewer the chicken. When I talked about grilling chicken breast a few weeks ago, I said that as long as you let your grill get hot and give the chicken time to cook before you flip it, you don’t need to oil your grill or chicken. I stand by this, but it is essential to let the grill get hot and give the chicken enough time to cook and release from the grill naturally when cooking with yogurt. What I’m trying to say is that the yogurt will make the chicken stick unless you are very diligent. So, if ever there was a time to oil your grill a little bit, this might be it.
How long do you cook the Tandoori Chicken Skewers?
How long you cook your skewers really depends on how thick you cut your chicken. For me, it took about 6 minutes per side. However, it was really windy, which lowered the temperature of my grill. But, for 1-inch cubes of chicken on a hot grill, 5 to 6 minutes per side seems about right. When in doubt, use a probe thermometer to check the temperature of the chicken to ensure it is cooked (165°f).
Serving The Tandoori Chicken Skewers
You can serve the chicken skewers right off the grill, or you can drizzle them with some yogurt thinned with lemon juice and some cilantro leaves. This is especially helpful if you take pictures of them for social media (tag me! @chefbenkelly). When I finally got around to eating my Tandoori Chicken, after all the pictures had been taken, I served it with basmati rice cooked with onion, ginger, garlic, chilli (call back to earlier there) and madras curry powder. I also made some vegetable skewers to go along with the rice and chicken.
The Wrap Up
If you’re looking for something a little different to throw on your grill this weekend, look no further. And before you say to yourself, “But they look spicy.” remember that you are making them. You’re in control of how hot they are. A little heat isn’t a bad thing (I actually like a lot of heat), but more than heat these Tandoori Chicken Skewers have loads of flavour. I think that this is a recipe that you will come back to over and over. But, as always, don’t take my word for it. Try them for yourself. And, if you have any leftover Tandoori Chicken you can use it to make this delicious Butter Chicken Soup.
Thank you for reading, and have a great week. Remember to subscribe below, so you never miss a post and share this on Facebook or Pinterest if you enjoyed it.
Tender grilled pork seasoned with homemade shawarma spice served with quinoa tabouleh, homemade pickled turnip and tahini dressing. Is this the exact meal you need? I think we both know the answer to that. So, fire up the grill, sharpen those knives and let’s get cooking. This is my grilled pork shawarma bowl with homemade pickled turnip.
Where have I been?
Before we get too deep into today’s post, I want to talk a little about where I’ve been and why there haven’t been any new posts on Chefsnotes.com in over a month. Near the end of April, I decided to take a week off to spend some time with my family, rest and reset. The day before I was supposed to get back to work, I hurt my shoulder, neck, and back. More accurately, I aggravated an old injury. Since then, the pain has ebbed and flowed but has mostly been bad enough that I could not cook or even type. The few times it’s felt okay, it was set off again by something simple like opening the fridge. I’m sure you can imagine my frustration. I’ve been doing everything I’m supposed to be doing and have been seeing some minor improvements. But enough is enough. I am dying to work, so that’s what I’m going to do. I am getting back to work, however, on a limited schedule. Rather than posting three days a week, I’m only posting once, which should be manageable. I want to thank you all for sticking by me and for your understanding. This is an incredibly frustrating time, and I am happy to be back to work.
What’s to come?
When I had to stop working, I had two series that I was working on. The casserole series and the bowl series. This post is the last in the bowl series and was supposed to be posted about a month ago. I am also ending the casserole series early. If I’m only posting once a week, I want to make sure that the one post really counts. So, all the upcoming posts will be one-offs, and when I’m able to get back to work full time, I’ll jump back into some different series.
Pickled Turnip
Pickled turnip is a classic topping for shawarma and falafel, but it works just as well on pork chops or a grilled chicken sandwich. And, because it is pickled, it will last in the fridge for about a month. To make it first, julienne about one cup of turnip. You can do this by hand or use a julienne peeler. Then do the same thing to one beet until you have about half a cup of julienne beet. Put the beets and turnip in a medium pot with two cups of water, half a cup of red wine vinegar, two tablespoons of sugar and one teaspoon of kosher salt. Bring the contents of the pot to a boil and cook for five minutes. Take it off the heat and cool it to room temperature before using or storing it in the fridge.
Pickled Turnip
Pickled turnip is a classic topping for shawarma or falafel and its easy to make. Serve it with pork chops, or grilled chicken breast too.
Tahini is a spread made of sesame seeds. Essentially, tahini is sesame butter (like peanut butter), and you can find it in the health food section of most grocery stores. It has a great flavour that makes the perfect sauce for our pork shawarma bowl. To make it combine half a cup of tahini with half a cup of hot water, one tablespoon of minced garlic, the juice of one lemon, a quarter teaspoon of cumin, three-quarters of a teaspoon of kosher salt and half a teaspoon of honey. Mix until smooth. You can use the tahini dressing right away or store it in the fridge in an airtight container for up to a week.
Tahini Dessing Recipe
A simple and delicious tahini dressing recipe that works as well on a salad as it does a pita sandwich, a shawarma or a falafel.
Tabouleh is a salad from the Levantine region of the world. It is traditionally made of parsley, tomatoes, mint, onion, bulgur wheat, olive oil and lemon juice. This simpler version substitutes the bulgur wheat with quinoa to make the salad gluten-free and a little more nutritious. Quinta Quinoa gave me this bag of quinoa to try. What interested me about this specific brand is that it is produced in Canada. I didn’t even know that we produced quinoa in Canada. And I have to say, as far as quinoa goes, this was an excellent quality one. Worth checking out for sure.
How to make quinoa tabouleh
To make the quinoa tabouleh, we first have to cook the quinoa. Start by measuring out one cup of quinoa. Rince it and drain it well. Combine the one cup of rinsed quinoa with one and a quarter cup of water. Bring the quinoa and water to a boil over high heat, turn the heat down to low, cover the pot and let it simmer for fourteen minutes. Take the pot off the heat and let it sit, covered for five minutes. Put the cooked quinoa in a medium mixing bowl and combine it with one cup of chopped parsley, one tablespoon minced garlic, the zest and juice of one lemon, one tablespoon olive oil, and a quarter teaspoon of kosher salt. Mix well and serve.
Quinoa Tabbouleh
A great side dish or base of a salad bowl. Also works well as a garnish inside a pita wrap sandwish.
Put the quinoa in a medium pot and cover with 1 1/4 cup of water. Stir and slosh the quinoa around, then drain it very well.
Return the quinoa to the pot and add the remaining 1 1/4 cup of water. Put the pot on the stove and bring to a boil on high heat. Once the pot starts to boil, turn the heat to low, cover the pot and let it sit for 14 minutes.
Take the pot off the heat, leaving the lid on and let it sit for 5 minutes before fluffing it with a fork.
In a medium mixing bowl, combine the cooked quinoa, parsley, lemon zest and juice, olive oil and salt. Mix well.
Taste the tabouleh and season with additional salt as needed.
Shawarma spice is something I’ve used before on this blog because I love it. You can buy it in most grocery stores now, but I find no comparison to homemade. The full recipe is below.
For the pork shawarma, I used pork loin (1 kg). You could use pork shoulder or tenderloin if you’d prefer. If you do use tenderloin, cut it after it is cooked, not before. Start by slicing the pork loin into thin pieces (about 1/8 inch). It helps if the meat is partially frozen while you are cutting it. Then, in a medium mixing bowl, combine the meat with the shawarma spice and a few tablespoons of olive oil. Mix well. At this point, you can grill the pork right away or put it in the fridge to marinate for up to a day.
How to cook pork shawarma
Traditionally, shawarma is cooked on a vertical spit. I’m guessing you don’t have one of those, and neither do I, so our shawarma is going to be grilled. If you don’t have a grill, you can cook it in a hot pan with a bit of oil or in a 400°f oven for 12 to 15 minutes. To grill the pork, preheat your grill to 400°f, lay each piece of pork down in a single layer and grill for 2 to 3 minutes per side or until it is cooked. Finish the pork by squeezing some lemon juice over it and serve.
Pork Shawarma
Serve the pork shawarma as is with rice and vegetables, wrap it up in a pita with vegetables and sauce, or serve it in a shawarma bowl.
In a medium mixing bowl, combine the shawarma spice and olive oil, then add the meat and stir to coat it.
You can let the meat marinate in the fridge for up to 24 hours or grill it right away.
Heat your grill to 400°f for 10 minutes. Lay the pieces of pork loin on the grill and cook for 2 to 3 minutes per side with the lid down. Once the pork is cooked, squeeze the juice out of the lemon over the pork and serve.
First things first, grab the biggest bowl you have. Put about half a cup of the quinoa tabouleh in the bottom of the bowl and top with a little bit of sliced iceberg lettuce. Besides the lettuce, add a few tomato slices. Take a few pieces of the pork shawarma, thinly slice them and put them beside the lettuce. Top meat and vegetables with a tablespoon or two of the tahini dressing and finish with the pickled turnip and a lemon wedge. It is absolutely delicious and actually pretty healthy.
The Wrap-Up
There are obviously many components to this shawarma bowl, but it is well worth the effort. If you do want to cut down on prep, you can substitute the picked turnip for some sliced dill pickle if you’d prefer. It won’t have the same flavour, but it will be delicious nonetheless. Thanks for reading, and man, is it good to be back. See you next Wednesday.
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