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Saturday, June 28, 2014

Pistachio Pesto Orecchiette

All those days of painstakingly babysitting your basil plant (you know.. the one that is more temperamental than a PMSing silverback) have finally paid off.. and how!  This recipe is well deserving of your hard earned basil.  I've combined two recipes to bring you this delicious, toe-curling masterpiece.


  • 1 pound Orecchiette 
  • 2 cups packed fresh basil leaves
  • 2 garlic cloves
  • 1/4 cup shelled pistachios
  • 2/3 cup extra virgin olive oil, divided
  • 1/2 cup freshly grated Parmesan cheese


    1. Combine the basil, garlic, and pistachios in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.  Add the remaining olive oil and pulse until smooth.  Transfer to a separate bowl and mix in the cheese.
    2. Cook the pasta in a large pot of salted, boiling water.  Stir in the fresh pesto and top with some grated parmesan cheese.

    Sunday, May 19, 2013

    Habenero Lemonade

    Hot recipe for summer!  Made this mouthwatering discovery at a food truck event on Cinco de Mayo.  Sweet, spicy, sour and so damn good..  Also doesn't hurt to spike with tequila.  I have painstakingly recreated this recipe for you through countless experimenting and many burning poos.  I ended up using a shot glass and large bowl to squeeze the lemons.  And if you make extra, it serves as the perfect beverage to pour into the wounds of your enemies. 


  • 1 cup freshly squeezed lemon juice
  • 3 cups water
  • 4 Tbsp sugar
  • 1 Habenero

    Sunday, April 28, 2013

    Szechuan Buttons

    The Szechuan Button is a flowering plant native to Brazil.  As the name implies, there is something particularly unique about these flowers.  I came across this little effervescent, efflorescence bud traveling through Amsterdam.  It was served with a shot (you eat the button first, then chase it with the shot). The sensation is like having your mouth covered in local anesthetic.  An intense tingling, not unlike pop rocks, accompanied with increased salivation which lasts about five minutes.  Oh and you also trip balls (optional).  The culprit responsible for this effect is the fatty acid, Spilanthol.  The flower is actually used as "traditional remedy for stammering, toothache, stomatitis, and throat complaints."  So intrigued I decided to grow it myself.  Apart from eating the bud alone, you can also include its leaves in salads.  I have even dried out the flowers and mixed them in tea.  It makes an interesting conversational piece and is fun to experiment with.

    Wednesday, March 6, 2013

    Chinese Tea Eggs

    Chinese tea eggs are extremely simple to make, yet look incredible.  All you really need is some tea, soy sauce, and eggs.  While eating these delicious pieces of art, I like to ponder the world around me.  Thoughts like "Why do chicken's menstruation taste so delicious?" and "Are chickens always PMSing?" float through my head.  But seriously.. what are the chances that chicken menstruation naturally tastes good?  Statistically slim (¬、¬)  Does the foods that we eat today really taste good... or did we just evolve to have taste buds that interpret the flavors as tasting good?  Before I ruin your appetite.. buon appetito! 


  • 6 chicken menstruations
  • 3/4 cups soy sauce
  • 2 Tbsp black tea
  • 1 tsp sugar
  • 1 Tbsp Szechuan peppercorn
  • 2 strips dried tangerine

    1. Place the eggs in a pot full of water
    2. Bring to a boil; lower heat and simmer for 3 minutes
    3. Remove the eggs and cool under running water
    4. Using the back of a teaspoon, gently tap the eggshell and crack the shell all around, being careful not to break the inner membrane, leaving the shell intact 
    5. Return the eggs to the same pot with the remaining ingredients
    6. Bring to a boil; Simmer for 40 minutes
    7. Cover with a lid and let eggs steep for a few hours to overnight

    Tuesday, February 5, 2013

    Japan: The Food Tour

    In December 2012 we traveled to Japan to do some exploring.  To answer your question.. yes we got fat.  

    We spent 6 nights in Shinjuku, Tokyo; 2 nights in Osaka; 1 night in Kyoto; and 2 nights in Shibuya, Tokyo.

    Sake on the plane to get this trip started off right ~旦_(・∀・ )

    Just arrived! Ramen with savory dumplings.. 

    I took Marika to a Japanese cooking class.  One of the best experiences all trip; we received a private lesson (all in Japanese) from a Japanese lady who was amazed by everything.

    Marika double deucin

    Tempura with a random Eel spine.. we decided not to eat it until the chef came over and forced us  (;¬_¬)

    Oh my god.. where do I start?  This is fresh Maguro (tuna) and it literally melted in our mouths.. best sushi we've had in our lives.. we both just stared at each other in shock after the first bite.. I would travel back just for another bite

    We got to cook our own okonomiyaki!  Everything tastes better when you get to cook it yourself..

    clearly we couldn't wait to take the picture...

    Takoyaki (:。)ミ

    Top on our list of experiences was to try Fugu, or Pufferfish.  Fugu is famous for its high amount of poison and difficulty to prepare.  When the victim consumes the poison, he/she becomes fully paralyzed; however, the poison does not cross the blood-brain barrier, leaving the person fully conscious.  The victim dies when their diaphragm becomes paralyzed and they eventually suffocate to death.  Even the non lethal parts of the fugu contain some amounts of poison, leaving the patron with a slight sensation of intoxication. We went for the full fugu experience <(   )>

    fugu sashimi

    Raw Fugu meat for the stew


    Fried Fugu (tastes like chicken)

    The Fugu stew is cooked in a basket lined with parchement paper. Omoshiroi!
    Each Fugu contains enough poison to kill 30 people - food for thought

    Ice cream, mochi, and red bean


    Insulated sake tokkuri and an intrigued Japanese boy

    Matching thug mittens

    mini milk carafe 

    Yuzu is an alcoholic drink made from the citrus fruit, yuzu, grown primarily in Asia

    Dim +


    Best steak of our lives.. served with shredded daikon

    Hamachi and Daikon

    Delicious Tonkatsu

    Sake vending machines kept me liquored up

    Nabe Pot

    Nabe stoof

    Ringo Dessert

    Okonomiyaki AGAIN!

    Charcoal roasted coffee.

    That's what heaven looks like ^
    (except without baby j trying to sneak your food)

    We spent the night in a Ryokan, Japanese bed and breakfast.  What an amazing experience!  A little old lady poured us hot tea in our rooms

    Black ramen 
    If anyone knows why it was black please let us know..

    Watching the chef's prepare it was slightly arousing

    Fire Roasted Flounder

    a night to remember.. kinda

    Stuffed Eggplant

    Wild monkeys @(o・ェ・)@

    Ichiran Ramen - Shibuya
    Best Ramen in Tokyo, Japan, and Earth

    You order your ramen from a vending machine.  You can customize everything from the firmness of the noodles to the fat content in the meat.  You then take all the tickets that represent your ramen to a bar where they slide your ramen through a little window once it's done.

     (;*△*;) so good

    Marika's Tofu burger

    Yakitori madness

    Arigatooooooooo yo!