Archive for January, 2009

finger foods & football


It’s no big secret I love Texas football (University of Texas that is). So, it was only fitting that my turn to cook was the night of the Fiesta Bowl (UT v. Ohio and thank goodness we won). I cooked up some eggrolls, made fish tacos, and an artichoke parmesan dip with baguette slices. I didn’t really cook much, although there was plenty of food.


This is actually a tip from Michael. Use Gordon’s original battered fish fillets. Cook in oven as instructed. Once ready, cut up the fish, and then a few fresh limes, tomatoes, lettuce and serve with flour or corn tortillas. The cream sauce in the middle is from Chuy’s ( It’s their famous jalapeno cream sauce and it is fabulous with everything. It’s especially tasty with fish tacos.


They sell this awesome garlic & herb butter at my local store. I had them slice up a baguette and when I got  home, I spread butter on all the baguette slices and put in the oven at 350 degrees for about 20 minutes, or until crispy.


I served this with artichoke garlic dip.


  • 1 clove of garlic (minced)
  • 2 cans of artichoke hearts (sliced and small as you can get it)
  • 1/2 cup to 1 cup of mayonnaise (i don’t measure but if the artichokes aren’t covered in mayo, you need more)
  • 1/2 cup grated parmesan

Preheat your oven to 350 degrees. Mince your garlic. Drain the cans of artichoke hearts and then dice them as small as you can get it. Place both garlic and artichokes into a bowl. Add the 1/2 cup mayo and the 1/2 cup grated parmesan cheese. Mix well. If needed, add more mayo. Once mixed, place into a baking dish and put in oven for 20-30 minutes, or until slightly browned. Serve with either crackers, baguette slices, or even tortilla chips.


And then there was lumpia, which are Filipino eggrolls. Lumpia is made mostly of meat, and are much smaller than your normal eggroll. My mother made these from scratch. I’m usually the one who makes them, but for New Year’s she said she would. They’re awesome because you can freeze what you don’t cook and they’re good till…forever. hah. Anyways, she had an extra frozen batch from New Years and they are the perfect finger food, so she gave me the rest. They were deep fried to perfection. ^_^ Her exact recipe is secret, but there’s ground pork, shrimp, water chestnuts, green onions, carrots, and then seasonings.


They were fantastic. All the food was pretty good and gone by the end of the night. For dessert, I found the yummiest chocolate ice cream bon bons. So good! The game had a happy ending, so we were all happy campers. Jumping up and down. I apologize to my neighbors for our loudness.



January 17, 2009 at 5:45 am 3 comments

Broiled Sardines with Lemon and Herbs


It’s our 1 year anniversary today! It kind of snuck up on us so we didn’t plan anything. But the sardines are really really good.
Broiled Sardines with Lemon and Herbs
  • 8 sardines
  • 1 lemon
  • 2 tsp (or more) coarse sea salt
  • 1 heaping tsp coarse ground pepper
  • 1/4 cup olive oil
  • sprigs of fresh thyme, oregano, or rosemary
  • chopped parsley to garnish
Preheat oven to 450. Or if your broiler is separate, preheat that.
Cut Lemon in half and then into eights, altogether 16 slices. I prefer organic lemons in this situation because you will want to eat all of the lemon (with peels).
Prep sardines, I like to cut off the heads then gut them and rinse them under running water to scale them.
Pour oil, salt, and pepper into broiler safe dish, I used a cast iron pan.
Rub each fish inside and out with the oil/salt/pepper.
Stuff a small sprig of herb in each fish along with 2 slices of lemon. Depending on the size of the fish it might not really fit but it’s ok if it’s all hanging out. If using rosemary, use sparingly, it can be overpowering here.
Turn on broiler and put the fish under it for 15-20mins, maybe longer depending on size of fish. It’s done when the fish skin is golden/crisp and the lemons are slightly caramelized.
Sprinkle on some parsley at the end.
The lemon juice and olive oil with the fish creates a bit of sauce and it’s great with some rice, couscous, orzo, or pasta.

January 13, 2009 at 8:02 am Leave a comment

Midnight breakfast sandwich


My late night meal, because I’m on my nocturnal schedule. 

Some sauteed pre-sliced mushrooms and baby spinach with garlic (salt & pepper) with two sunny side up eggs in a freshly fried bun* topped with some shaved Parmesan. All done in roughly 15 minutes.  🙂 I had almost everything on hand prepped, and a wok full of oil left over from making falafels and of course the dough.

*Using some stored dough, take a small handful, shaped into a flat disk and deep fry medium high.  If the oil is too hot or the shape too thick the center might remain raw and doughy.

I always save a good chunk of old dough to mix into the new dough and over time my dough has developed a nice flavor.


The yolks made it more of a fork-n-knife sandwich.



I find it harder to cook late at night now because we keep our new puppy Monty in the kitchen. He would wake up, I’d take him out and back, then he stares at me and subversively beg for food. 

lina-sm – Lina

Feels great to be back 😀

January 12, 2009 at 8:57 am 4 comments

January 2009
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