I am bad with numbers. Really, my SAT Math scores were dismal. For example, my math skills are so bad that when a cake recipe calls for 8 inch or 10 inch pans (and I only have 9 inch pans) I will either decide not to make the recipe or forget about pan size altogether and make cupcakes. My brain does not calculate volume. That’s how The Mistah and I started out with a recipe for Chocolate Mayonnaise Cake but ended up with cupcakes instead. Continue reading “Chocolate Mayonnaise Cupcakes”→
On the 4th of July while many Americans were grilling and chilling, I was peeling and chopping and sweating and braising. Even if our grill were ready for action, it was too freaking hot to stand out in the blistering sun flipping burgers and dogs. I’m not complaining about pulling kitchen duty on a holiday though because without meaning to, I found my ultimate pot roast/beef stew hybrid. Continue reading “Pot Roast Carbonnade”→
365 days. 229 published posts (and counting). 1,720 comments. 24,172+ page views. Bon Appetit Hon has had a busy year. Since this is my party, I thought I’d celebrate by looking back at a year in the life of BAH. Here is a sampling of some of my favorite posts from the year that was. Continue reading “Happy Birthday BAH”→
I’ve decided to pretend that I’m Parisian for the month of August and go on a holiday. In that Perfect World of mine, it would be an actual holiday. In my Real World, it’s just a mental holiday. My body will still be at work but my mind will be hither and yon. Although I will be visiting Seattle for the IFBC Conference and stopping off for a few days in Vegas on my way home, so the vacation won’t be completely in my mind. While I’m away, I’m leaving the pantry stocked with posts from Exit 51 that would have been part of the Flashback Friday series. And there’s also a Food Memory that forced me to open two bags of flaked coconut, a can of condensed milk, a pound of powdered sugar, a stick of butter, and two bags of chocolate morsels. Good stuff.
I’ll be back to regular posting after the Labor Day holiday. But thanks to that super smart phone of mine, I can keep the comments conversation going even while I’m on my imaginary and actual vacations. So comment away.
I don’t eat out a whole lot. And when I do eat out, I try and avoid the fast food trap. But sometimes, every so often, I indulge. As a creature of habit, my fast food weaknesses usually take the form of either a Whopper Jr. with Cheese from BK or the Carnitas Burrito Bowl from Chipotle. I can’t defend either of these choices. They are just what calls to me from the menu board. They are the sirens that I cannot ignore.
Like secret lovers, we meet randomly. I get my fix and then try to forget how good it is. I will go weeks, months, without a taste of rice perfumed with cilantro and lime or flamed broiled goodness. But I always end up going back for more.
Is there any hope for me or am I destined to live a life of fast food loving shame? Should I don a scarlet letter to denote my flaw? Or can I somehow be forgiven for these weaknesses? When y’all have decided my fate, let me know. But don’t be surprised if you have to track me down at Chipotle to tell me. I’m a sucker for those burrito bowls like you wouldn’t believe.
BAH Note: My first impression of this rice is that it’s nice but not exactly as good as what the folks at Chipotle serve up. Somehow, their rice is drier and not as sticky as mine was. But in a pinch, when I can’t sneak out to secretly rendezvous with my beloved Chipotle’s, this will get me through.
1 cup long grain rice
2 cups plus 2 tablespoons water, divided
1/2 teaspoon kosher salt
1/2 cup cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon butter
Bring 2 cups of water to a boil in a medium saucepan. Add the rice and stir. Return to a boil, cover, and reduce heat to a simmer. Cook for 15 to 20 minutes until the water is absorbed and the rice is tender.
While the rice cooks, place the cilantro, 2 tablespoons water, lime juice, olive oil, and salt in the bowl of a food processor. Blend until smooth and set aside
Once the rice has cooked, add the cilantro lime mixture and butter to the rice and stir to combine.