Cayenne Chicken and Roasted Brussels Sprouts

Say hello to the Dinner of the Devil!

If you’re looking for a meal that will quite literally bring tears to your eyes, a meal that could help you lose friends and alienate people, a meal that will not only stimulate your taste buds, but your nasal passages and your digestive tract as well, THIS is the meal to make.

MG had to stop eating it midway through because it was just too much for his sinuses to take. As for me, I didn’t seem to have the same problem, and finished both my portion and his as well. Some that know me may attribute this to the fact that I have no detectable soul.

So be it.

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Señor Verde’s Chicken Enchiladas

What do you do when you’ve arrived at home with an UNBELIEVABLE amount of affordable vegetables and a brand new Rachael Ray knife?  You get to work putting together a flavor-infused Mexican feast that serves six…  then you make sure you invite only one other person over to enjoy it with you!

Some of you out there know where I get my produce.  In the local area surrounding our production offices, the market I hit is famous not just for its jaw-droppingly low prices on everything from fresh produce, meats, alcohol and fresh breads, but for its war zone of a parking lot with a single entrance, a single exit, and a slew of locals who are either over the age of eighty or simply ignorant to common driver’s courtesy.  Plastic bags and runaway shopping carts dart around freely, as do at least three or four different languages and a healthy amount of honking and cursing.  It’s even worse inside.  It’s never anything but packed to the gills, and a mustering of patience is required along with extra-protective footwear and a heightened sense of self-preservation.

Yes, I very much have to be in a overwhelmingly composed, almost reverent state of mind to venture into the Super King Market at 2716 N. San Fernando Road in the Glassell Park neighborhood of Los Angeles.  I take a deep breath, purse my lips, tuck down my head, and concentrate on the finish line, much as I imagine I might if I were forced to walk across hot coals or experience a colonoscopy.

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Jalapeno Cheddar Scones

Jalapeno Cheddar Scone Recipe

Scones make me think of a stodgy, listless tea party with Joan Plowright and Emma Thompson in a Merchant-Ivory picture, where no one reveals a single true emotion, Joan peers down through half-spectacles and huffs disapprovingly at everything she sees, and Emma is fraught with concern over relatives on deathbeds, if she’ll be invited to a respectable home for the winter, and whether or not Fanny the chambermaid has located the missing bed warmer.

No… scones do not interest me in the least. I’ll happily pass them up in any bakery case or grocery aisle, in any stage of freshness any day of the week. I’ve always found them to be heavy, cumbersome, and a real effort to get through, much like many a Merchant-Ivory picture.

Then I discovered this recipe for jalapeno cheddar scones.

If Merchant-Ivory had ever made a film where Emma and Joan have a hot-oil wrestling match and Grace Jones kicks in the salon door and snaps Hugh Grant’s neck between her thighs, these are the scones that would be served.

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Pizza and a Movie #3: Texas BBQ Chicken Pizza with Prosciutto and The Black Scorpion (1957)

The Black Scorpion centers on a misunderstood prehistoric creature who is accidentally freed from his underground cave by a volcanic eruption and proceeds to roam all of Mexico in search of friendship and understanding.

Unfortunately, he is unable to find it, so instead he decides to slash his way through thousands of locals, demolish infrastructure, and create economic chaos in an attempt to weaken the peso.

Click here for the Recipe!

Señor Verde’s Slow Cooked Montezuma Chicken (Music by Sergio Mendes and ‘Brasil 66!)


For those of you out there who’ve been looking for that perfect dish to serve alongside a healthy dose of Sergio Mendes & Brasil ’66 on your iPod, you’ve come to the right post.

Show of hands, please?

How many of you out there don’t even own any Sergio Mendes and Brasil ’66? Another show of hands, please?

For shame.

What is the fun of a meal this colorful, vibrant and swimming in flavor if you don’t serve it up with music to match its rich, kaleidoscopic, south of the border beauty?

Fear not.  I’m not hear to pass judgment.  I’m here to help.

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Crab Tostadas


MG and I confronted two big questions today.

First… what do you make for dinner that will be satisfying and delicious, but super-easy because you started drinking champagne at four o’clock in the the afternoon and don’t have the energy to attempt anything even remotely ambitious?

Second… is it possible to eat a fantastic deep-fried tortilla loaded down with crab meat, jalapeño, avocado, tomato, onion, lime, and cotija cheese ONE-HANDED and NOT drop morsels onto the table?

The answer to the first question: Crab Tostadas.

The answer to the second question: No Fucking Way.

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Pineapple-Glazed Chicken with Jalapeño Salsa

After the mass quantities of barbeque sauce, mac and cheese, and pizza that has been consumed at Chez TV Food and Drink in the last week or so (I’m keeping mum about the homemade cinnamon and brown sugar pop tarts from last week, but expect the post soon), it’s time for something a little brighter, and definitely a little lighter.

This recipe was secured of my iPhone Epicurious app. and comes from the good people at Bon Appétit, a magazine I have never actually purchased, much less looked through.  Am I missing out on something?

And let’s hear it for homemade salsa!  There is nothing better.  Jarred salsa is just a total impostor, usually crammed with juices and preservatives that completely violate the vibrant colors of the vegetables, but the fresh homemade!  Oh joy!  Watch it sing its own praises right off your plate!

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BBQ Bison Burgers

OK, yeah, so MG and I made complete pigs out of ourselves with these burgers tonight.

ARE YOU LOOKING AT THEM? If so, you can hardly blame us.

MG threw me a culinary air kiss (fingers to puckered lips which then shoot off into my direction – is there a better name for that?) and declared this “one of your most satisfying meals yet!” He doesn’t just give these kinds of compliments out, people, so take a very good look at this burger. I don’t often pat myself on the back, but…

It didn’t hurt that I used ground bison instead of beef or lamb (if you follow me here, you know beef is almost non-existent in my diet, and lamb has recently surpassed turkey as favorite burger meat of choice).

Bison is new to my kitchen. A few of its merits: less fat, less calories, and more protein than a comparable serving of beef. Also, similar to lamb, it just breaks apart in you mouth like magic. In fact, you need to take extra care in the pan as well or it might just fall apart on you during a flip. No matter though… push it back together, or don’t. Scoop it out it pieces, melt a little cheese over it and eat it over the sink.

The meat also really absorbs whatever flavors you pack into the pre-cooked patties.

And while you might feel the need to slather it in BBQ sauce as you would a beef burger, DON’T.

In fact, to be honest, I would have enjoyed it just as much with no BBQ sauce and maybe a fresh slice of avocado in its place. Bacon is most certainly a welcome addition as well.

Dare I go the route next time of cheese, avocado, bacon AND BBQ sauce?

If you were here, you would see the angel and the devil that have magically just appeared on my shoulders and have begun fighting for control of my soul.

Bison, people… BISON!

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Chorizo and Eggs


My Fried Chickpeas and Chorizo went over like gangbusters last week (ask MG if you are a non-believer), but I still had about half of my chorizo left behind, waiting to be swept into another recipe, so I added a few twists to a favotire meal of my mom’s – one that she would make for us growing up.

All you really need for this is chorizo and a couple eggs along with a little pepper, but as usual, the clock was ticking on a number of my more perishable items in my refriegerator, so in they went, and it proved to be a very good idea. The chorizo adds a hearty element to to proceedings, making this is a great, quick, satisfying meal any time of day (except maybe just before bedime… that could be problematic).

And if you’ve got some toasted sourdough and warmed tortillas to add in, by all means!

Chorizo and Eggs

  • 1 stick chorizo
  • 3 eggs
  • 3/4 – 1 lb fresh spinach leaves
  • 1/2 green bell pepper, chopped
  • 2-3 green onions, finely chopped
  • 1/2 medium onion, finely chopped
  • 1 small jalapeno pepper, finely chopped
  • 1/4 teaspoon red pepper flakes
  • 3/4 – 1 lb fresh spinach leaves
  • 1-2 cloves garlic, minced
  • 1/2 cup shredded Mexican or cheddar cheese
  • 1/2 cup milk
  • 1/4 cup olice oil
  • salt, pepper and hot sauce to taste

Heat the olive oil in a pan.  Once heated (don’t let it get too hot, no smoking pans!), add in the chorizo, and let brown on medium heat, breaking it up into smaller pieces every few minutes.  Whisk eggs and milk together and add into the chorizo.  Reduce heat and add in all vegetables (except the garlic) and the crushed red pepper.  Slowly stir and continue to do so until the mixture comes together.  Remove from pan.  

Place pan back on heat and add the spinach and the minced garlic.  If you’re oilve oil has cooked off, add in a replacement teaspoon worth.  Keep an eye on it and stir constantly as there’s a lot of moisture and it will cook down quickly.  Once it cooks down, add back in the egg-chorizo-vegetable mixture and cover with the shredded cheese, salt and pepper.  Place it in the broiler for 5-8 minutes.  Broiler heat ranges widely so just keep an eye on it.  Once that cheese really starts to melt, the colors all around it will pop, and you’ll now you’re good to go.  Top with your favorite hot sauce, if you like it super hot the way I do, and enjoy!