With the recent opening of Bell Street Burritos in Westside, people are again eulogizing Tortillas, Atlanta’s original burrito joint. After shutting their doors in 2003, but before they set off into the sunset, Tortillas bequeathed one last gift to Atlanta’s Tex-Mex aficionados: some loose recipe guidelines on how to make most of what was made to go inside and on top of their much romanticized product. Long stashed on my computer, I thought today was a good day to share the handful of Tortillas’ recipes, so that you can make these San Francisco-style burritos at home. Check them out … after the jump!
Nearly every home cook I know has a system for organizing their recipes. Some of my older friends (and a few of the younger one’s as well) use a classic card system. My mother, for example, has this little open top card box stuffed to the gills with all sorts of recipes. Some of my other friends, who tend to use cookbooks as their source of inspiration, use a system where by they either dog ear particular recipes of note or they rip the pages from the cookbooks and three-ring binder that shiz. Under the old school umbrella, I’ve even got a friend – let’s call here Martha – and Martha hasn’t written a recipe down ever. Seriously – her head is like a freakish memory bank. It’s like instant Dewey decimal up in there.
The problem with these paper based systems is that they are incredibly difficult to manage. You have to commit to an underlying organization method (Cuisine type, Main ingredient, type of course). This can make meal planning incredibly cumbersome (unless you’re Martha of course).
So unless you’re blessed with a particular gift for list management, using technology to keep track of your recipes is incredibly beneficial endeavor. But choosing a way to store all your stuff electronically can be a daunting task.
ramen recipe adapted from David Chang’s Momofuku cookbook
This is part 2 of my Momofuku ramen guide. This post focuses almost exclusively on the cooking process, the ingredients, and the time management aspect to making this ramen, an easy to execute but time intensive dish. While I strongly suggest you check out part 1 of the ramen guide for the grocery list and tips and tricks, this is where you’ll find the real how-to.
I’ve assembled this recipe in a way that will allow you to cook everything over a two-day period. I’ve also timed it from a perspective that encourages oven optimization. Keep that in mind, as items like the taré can actually be made a few days in advance (it lasts 3 to 4 in the fridge) or it can be made the day of so long as you start it about 3-hours before service time.
I have also included a time estimate with each component – which for me – starts as soon as you begin to use the ingredients for the first step. These time estimates are just a way of me telling you how long it took us to do everything, so resting time, clean up time, and time away from the food is included in that number. You can do this by yourself no doubt, but a second in command is a big help (as well as a lot more fun – Thanks Papa Buddha!). If you want to view all the videos (they’re really awesome AND totally amazing!), check out the YouTube playlist. Meanwhile, all of my slightly less bad pictures are on Flickr!
This is the complete guide to the ramen recipe from David Chang’s Momofuku cookbook. I’ve split this into a two-part series whereby this part gives you a little background on ramen and some notes and advice on how to best execute Chang’s version. Also included is a composite grocery list so though you don’t have to read through everything and total it up. Part two, which you can read here, is the step-by-step list which focuses more on the execution of each individual item and the time management part of this two-day (at a minimum) cooking endeavor. I hope you enjoy!
A Little on David Chang + Ramen + Momofuku
Ramen is a Japanese noodle soup more important to that culture than chicken noodle soup is to America’s culture. David Chang, who owns the ballyhooed Momofuku restaurant in New York, is the single biggest reason why ramen has transcended the confines of college dormitories onto the menus of many restaurants who would otherwise pass on this time consuming Japanese staple.
When Chang, along with the help of Peter Meehan, released the Momofuku cookbook in late 2009, [GOOOOO BLUE!!!!!!] it quickly became the IT cookbook of that season. So widespread was Chang’s influence that soon thereafter an entire website dedicated to executing the vast array of recipes went live.
It’s impossible to articulate a simple yet all encompassing definition of ramen. But, for brevity’s sake, just know that traditional ramen (not that cup noodle stuff from the $.99 store) is soup that usually utilizes a soy or miso based broth and includes noodles, meat, and fixings that one might find in and around the islands of Japan.
A few months ago, TV personality Andrew Zimmern was spotted in both Atlanta and Athens filming segments for a season 3 episode of Appetite For Life. A4L is an online “TV” show that focuses on Southern food and culture. After a few months editing, the Atlanta episode is now available online.
The episode includes lots of stops, tons of good articles, recipes, photos, and interactive maps for your perusal. For the trip, Zimmern stopped in at a UGA tailgate with Mike “Big Dawg” Woods, visited The Varsity, delivered meals to those in need, and dipped in at Blind Willie’s. I’ve taken the liberty of linking to and embedding all the goodness … check it out, after the jump!
Recently, a friend tasked me to find her a grilled salmon recipe that used something sweet to accent the fish. A little googling turned up a Salmon of the Americas cooking contest from a few years back. Amongst the 41 entries featuring farmed salmon, one that caught my eye was a seared salmon with sweet curry couscous and spicy kiwi-mango chutney. It just so happens that the recipe came from Elizabeth Barton. At the time, Barton was a student at Le Cordon Blue of Atlanta; but fast forward to present day, and we find Barton cutting her teeth over at Rathbun’s and tweeting away via @GizzyGetBizzy.
It’s worth noting that Barton’s entry received the 7th most votes of all the entries. I have yet to try this out, but regardless, it looks appealing in Barton’s video. Meanwhile, it certainly fit the bill of my friends search for something sweet to go along with salmon. Details after the jump!
McDonald’s decision to bring back the McRib has absolutely inundated food news over the past few days. Even mainstream media lamed things up with their coverage and there has been a surge of new “make your own McRib” posts going up. So why did I jump on the band wagon? B/c the McRib is just another fantastic opportunity for me to direct y’all to Fancy Fast Food, a website I’ve mentioned before.
With all the brouhaha over the re-launch of this “cult classic,” it’s nice to find a somewhat unique twist on the story. Basically, Fancy Fast Food is a website (and now a cookbook that you can buy on amazon) dedicated to remixing your favorite fast food dishes. Erik Trinidad takes what was once homely and depressing and re-engineers it into something beautiful. In the case of the McRib (pictured above with a few other Chez Mac classics), FFF has put together a Hawaiian Thanksgiving feast. Though I have yet to try the recipe, I would recommend replacing the bottled water with a more “natural” option. Other than that, it looks good to me! With all the McRib obsession, who says we’re in a health conscious era?
Caesar dressing recipes are as ubiquitous as any. Everyone has their way of doing it and many will debate the merits of one version over another. For the record – I do fall in the pro anchovies camp. I’ve sampled a wide number of Caesar Salad dressing recipes and time and time again, I come back to this one, courtesy of NYC’s famed “21” Club. It’s relatively creamy, pronounced in flavor, and wildly addictive (if I do say so myself).
I prepared this a few nights ago with one of my neighbors at our “Bevy of Babes” dinner. Apparently, the way to get a bunch of beautiful women into the same room is through their stomachs … who’d have thunk it? Though I made it the day of, I find that the dressing really does come together as it ages (24 hours).
And yes, I will take this time to thank everyone who dropped in. To those many lovely ladies (and couple of cool dudes), thank you for letting me cook for you. I find few things more enjoyable than preparing a meal for someone. Each one of you made my night that much more enjoyable.
A special thanks to Papa Squat, my sous for the evening. As any good chef will tell you, your food is only as good as your sous chef. And with that – on with the cooking!
Forget JT, Tyler Capps is the dude who has been bringing sexy back. His Cooking Comically website may just be the best new recipe site on the web. A little over a month ago, Capps decided to use his artistic talents and his love of creating food to put together some very stylized recipes. His latest work is the above referenced sexy pancakes! So when you’re done here, be sure to jump over to his website. Otherwise, check out the full recipe after the jump!
I hate bacon. I don’t really mean bacon itself, rather … I hate what has become of bacon. It’s everywhere and it’s Benton’s fault! Still, when I found this recipe for bacon strip pancakes, I knew I had to make them! So while y’all are reading this, I’ll be making this!
To be honest, had this been a recipe for regularly shaped pancakes with crumbled bacon, I’d have passed. Apparently, this healthy little breakfast destructor was posted in a 1962 magazine ad. It read as follows:
"Just about the best breakfast that ever greeted a hungry family! And it’s as easy as this: Shake up Aunt Jemima batter according to package directions. Place cooked bacon strips on the griddle and pour batter over each strip. Bake ‘em golden brown on both sides. Couldn’t be easier – couldn’t taste better! How about Aunt Jemima Bacon Strip Pancakes at your house tomorrow!"
Anyway, the recipe is after the jump!