Food vs. Face: spicy

Showing posts with label spicy. Show all posts

Monday, August 3, 2015

Chappy's Brunch - Dayton, Ohio

It's difficult for me to get out to new restaurants because of our family's schedule, but a weekend brunch is a pretty easy one to pull off. The only thing better than brunch is a boozy one, so I was stoked when I heard Chappy's was starting weekend brunches. Craft beers would be a great change from the usual mimosas that accompany that not-quite-breakfast meal.

My sister, my Dear Prudence and I embarked upon Chappy's that day with big hongries (and some thirsties for cold ones). I'd been daydreaming about the praline bacon, and the order is around half a pound (it's actually considered an entree). It was a bit difficult to find something on the smaller side to go along with that as the menu is limited, so I opted for a biscuit & gravy. Both the other gals went for chicken and waffles, one with regular syrup and one with spicy syrup. All of the food was amazing - but for a sissy like me, the gravy was too damn spicy. I've never seen red pepper used in gravy before, and I grew up eating biscuit & gravy every weekend in two different households (my own and my grandma's), as well as occasionally at friends' homes, but never encountered it. It was just too much. The biscuits were great and the gravy had a good texture, but it was inedible for me. Also, it's nearly impossible to take an appetizing photo of sausage gravy - so I won't subject you to it. Just trust that it's as big as advertised.

I sampled the chicken and waffles from the other side of the table and they were outstanding! I'd heard Chappy's had great fried chicken, but I'm always tempted by the siren song of the beer-batter fried chicken. The tales proved to be true, though, and they know how to make a mean Belgian waffle as well, with plenty of deep pockets for sizzurp.

The praline bacon was a great balance of sweet and salty, and a level of doneness that would appeal to anyone - not chewy like bubblegum, not super crispy (probably due to the saturation of the sugars).

Just perfect. It was big enough that someone with a small appetite could easily get away with ordering just that and an egg or two.

Our waitress was top notch (never had bad service there) and she knew all about their beer choices, even recommending a few beers that taste great when mixed half & half together. So many brunch options are popping up around Dayton, but I'd definitely do another brunch here just to order my own chicken and waffles. And if you're a fan of spicy, their Big A** Biscuit and Gravy is right up your alley.

4.5 out of 5 sporks!

Monday, May 20, 2013

Sweet Chipotle Cornbread

In hindsight, I'm really disappointed that I didn't take an outcome picture of one of the first recipes I've created in a while. Rest assured, they didn't look all that spectacular - just your average looking corn muffins. I let a few of the mini ones cool and tasted them while they were still warm, and was immediately disappointed that there was no heat, that I'd used far too little pepper. Then, oh snap! There it was. Just a few seconds after I'd imbibed it, that little bit of warmth snuck right up, and it was perfect. I will say it was a tiny bit of smoky heat to finish, not even too much for my 18 month old son to handle. If you like a higher level of sass, seed and mince one additional chile for the recipe. I took this one to a cookout, so I erred on the side of caution and went with just what regular folks would enjoy. I had to wash and reuse muffin tins between batches, and this still only took me an hour, start to finish. Makes about 4 dozen minis.

2 boxes Jiffy corn muffin mix
3 eggs, beaten
1 stick butter/margarine, softened
8 oz creamed corn
1/3 C milk
1/3 C shredded asadero cheese
1 whole chipotle pepper, seeded and minced
1 tbsp adobo sauce from the can of peppers
1/4 C diced yellow onion, sauteed

Mix all of this together and spoon into greased muffin tins. Mini muffins will take about 15 minutes at 350, while larger muffin or popover tins will take 20 minutes or so. if you decide to do this in a cast-iron or loaf style, I'd give it at least 45 minutes.

Friday, September 21, 2012

Buffalo Chicken & Potato Casserole

Wings, dip, now casserole. Is there any format that you can't find Buffalo chicken in? I would say milkshake, but I'm sure it exists somewhere. I didn't come up with this recipe - Betty Crocker did, but wanted to share it with you guys, because it was easy and damn tasty. Follow your nose!

I cooked my chicken halfway through prior to tossing it in the wing sauce, because I'm funny about tossing raw chicken into a casserole with other ingredients. Yes, I'm a spazz - but it didn't dry out. Here's a photo of how ours turned out. The only thing I might go flip mode on next time is cutting the bleu cheese dressing a smidge with some ranch. It was a bit overwhelming for a couple of folks who never use that dressing.

Sunday, April 29, 2012

Extra, Extra! Read all about it!

Here we go, eaters - FvF is officially in print! Right now, the column is running in the Xenia Gazette, and will probably branch out to the rest of the Times Community Newspapers' weeklies and dailies. As not to deprive you of any juicy gossip, reviews or recipes, I'll be posting the links here each time my column runs in the paper. everybody wins!

You can checkout the intro and a recipe for Chipotle Chicken Tostadas here, and last week's bit on making stuffed burgers here. Enjoy, and please give feedback on my new print adventures!

Tuesday, July 26, 2011

Simple Suppers: Penne alla Arribiatta

Because of my gluten allergy and lack of interest in finding good g/f pasta, the FvF blog has always been lacking in pasta recipes. About six weeks into my pregnancy, I started having a serious aversion to most meats and was craving starch like a crazed person recovering from Adkins. With my allergies, newfound pickiness, and Mr. FvF's selective palate, I had no idea what the hell we were going to eat for the next few months.

We ate pasta a few times, but it made me so sick that it was hardly worth it. I remembered a friend telling me that the Ancient Grains quinoa blend pasta was so awesome that her kids and husband didn't know the difference when she used it. After scouting all over God's creation for it, we finally ended up going to the Kroger by her house on Dayton-Yellow Springs Road to get a few boxes. Note to Kroger: this product would sell like stupid sunglasses at a Kanye West concert at ALL of your stores, so wise up and get your distro on. I cooked just a smidge of it to check out the texture and loved it. It's a quinoa-corn blend that cooks to a nice al-dente - but you have to make sure not to overcook it, or it will get pretty mushy. The taste isn't any different than regular semolina pasta, nor is the texture when cooked right. Now that I knew I could have pasta back in my life, I was really eager to get back to making my own sauces. First up - penne a la arribiata!

This is one of the simplest pasta sauces to make, and it doesn't require hours of stewing, like a bolognese. It has a super fresh taste, and is a perfect summer pasta dish. Here's what you'll need (serves 2):

Whole peeled plum tomatoes, San Marzano style*

2 oz pancetta, or 3-4 strips bacon, chopped

1 clove garlic, minced

1/4 to 1 tsp red pepper flakes

1.5 C (dry) penne pasta

salt, pepper, olive oil to taste

Pecorino or romano cheese for garnish

*These are normally only available in large cans, so if you're cooking for two, you'll only need half. San Marzano style also already has basil leaves in with the tomatoes, but if you're using fresh tomatoes, feel free to ass your own freshly chopped basil.

The sauce can basically be made in the time it takes to cook the pasta, so chop your bacon and mince your garlic while you're waiting on your pasta water to boil. Over medium heat, cook your bacon pieces until crisp, then remove them from the pan to drain on a paper towel and clean your saute pan (or just use another one). I like bacon fat just as much as the next gal, but we're not making carbonara here, that's another entry coming your way soon. This dish should have a sassy, fresh flavor and you don't want it weighed down by fat.

Reduce heat to mid-low, add a little olive to the pan and simmer your garlic (and onion if you prefer - but it's verboten in our house), then crush the tomatoes by hand over the pan, adding them as you do. Add the red pepper flakes, re-introduce your bacon and salt & pepper to taste. Sometimes I like to add a little nip of sugar, too, if I'm using canned tomatoes. Bring it down to a simmer and let it hang out for a few more minutes while your pasta finishes cooking. I know, I didn't tell you to do that - but come ON, you guys. I'm not your mammy. I can't do everything for you.

Drain and rinse your pasta, then add the pasta to the sauce and toss it around until it's all coated in spicy tomato-y goodness. Serve with a big heapin' helpin' of shredded romano or pecorino. Parmesan works, too, but spend the extra few bucks on a brick and shred it yourself - not the stuff in the big green Kraft canister, you hillbilly.

Tuesday, December 28, 2010

Simple Suppers - Chicken Tikka Masala

Let me preface this by saying - and you may want to sit down - but, prior to this, I'd never eaten Indian food before. I used to be a real nervous Nelly about trying new things, but once I got past that - I just never got around to trying it. So, I really haven't a clue how authentic (or not) this recipe is. But, aside from a few spices I needed to pick up, it was something I already had all the ingredients for and seemed easy enough. Here's what you'll need:

2 Tbsp olive oil

1 cup diced onion

1 1/2 tsp cumin powder

1 1/2 tsp ground cardamom

2 tsp coriander powder

1 tsp turmeric powder

1/4 tsp ground cloves

1/4 tsp ground cinnamon

1 tsp to

1/2 Tbsp red pepper flakes (or more, to taste)

2 tsp minced fresh ginger

2 tsp minced garlic

2 Tbsp tomato paste

1 can petite diced tomatoes

3 chicken breasts,

2 chicken breasts, diced (raw)

Heat oil in a pan over medium heat. Add the onions and sautee until golden brown. In a small bowl, mix together the cumin, cardamom, coriander, tumeric, cloves, cinnamon, and red pepper fakes. Add the spices all at once to the onions and sautee for another minute. Add the ginger, garlic, tomato paste, and diced tomatoes and bring to simmer, stirring constantly. If the sauce seems too thick, you can add a little bit of water. Add the raw chicken cubes and mix well. Simmer 10-12 minutes, until chicken is cooked.

You can serve this over brown or white rice, and it's pretty damn delicious. I was, for heat sissies, a bit on the spicy side - but the other flavors are so rich, you don't get too overwhelmed.

Note: The turmeric will turn almost anything it touches an orange-yellow color. So, if you refrigerate leftovers, be sure to spray the container with some non-stick spray to prevent hardcore staining.

Sunday, December 5, 2010

Pearl Bay - Fairborn, Ohio

I never thought the day would come that my husband tired of Ticket's Pub and their delicious, carnivorous Greek Hot Plate. We've been known to make several excuses and maybe even get unnecessary hair cuts, just so we could say, "Might as well grab a bite at Ticket's. It'll be too late to cook once we get home." While I still have a Pavlovian response to the words "Greek Hot Plate," the magic seems to have faded for him. I suggested the usual post-haircut dinner there and he suggested trying something new instead.

After signing up for North/East Dayton's Sudden Values, I kept getting coupons for a Thai place called Pearl Bay, which was only about a mile from the salon we go to. Plus, I had a coupon for free crispy Thai rolls. I'm always on the hunt for solid Thai places, and I'm a sucker for a good coupon.

We walked in and the place was totally empty besides a table with two guys. We weren't really sure if we should seat ourselves, but no one came out right away, so we picked a spot. Shortly after that, the super-friendly and adorable waitress came out, apologized for missing us, and took our order for drinks and appetizers. From the outside, you can tell 100% that this place used to be another restaurant, but on the inside, they've done a fine job masking the fact that it's an old Lee's Famous Recipe. With a lot of warm burgundies and golds, the decor is classy without being stuffy.

These Crispy Thai rolls were great! Thinner and crisper than your average egg roll, and there was enough chicken present to taste it. But really, they had me at sweet chili sauce. I'm not above eating that sweet nectar off of a dirty sock. Love.

Our entrees got to the table pretty quickly, which wasn't surprising given their lack of customers. I have to admit, I was starting to wonder if this place was a hidden gem, or had really shitty food and their few customers were college kids who only came to flirt with the waitress.

It didn't take more than one bite to realize my first hypothesis was right.

My Beef Massaman Curry was so magically delicious. Quite a bit spicier than I'd normally go for, but it sounded so good that I was willing to step it up a notch. The flavors were rich and intense, the veggies all cooked perfectly and the beef was very tender. I think our server knew this was above and beyond my normal heat tolerance, so she was an absolute peach to bring me water and making sure it was kept full.

Mr. FvF ordered the Roasted Peanut Chicken at a spice level of 3. He claims that it wasn't very spicy, but that's coming from someone who eats and craves spicy food all the time. I think his dish and mine were probably at about the same heat range. More importantly, he did love it and remarked that it's a good way to get him to eat his vegetables.

Places like Pearl Bay and Bahn Mai really make me wonder why people continue to shell out loads more money to eat at Thai 9 and pretend it's the best Thai food ever. I'm starting to think those people have never had Thai food anywhere else.

5 out of 5 sporks!

Sunday, November 14, 2010

Thai Stir Fry Salad

Anytime I get an inkling of something new Mr. FvF discovers that he likes, I try to find a way I can create a meal around it. I can't remember how, but he realized he liked Asian-style sesame, dressing - so I figured I could make a spinach salad of it. But, just any regular spinach salad wouldn't do. Unlike lettuce, green leafies like cabbage and spinach are sometimes even better when they wilt under a bit of heat, so I thought I might try putting a chicken stir fry on top of a bed of it.

Here's what you'll need (serves 2):

2-3 tbsp oil

1 lb chicken breast, cut into 1" chunks

1 zucchini, juilenned

1 carrot, shredded or cut into matchsticks

1 clove garlic, minced

1/2 bunch green onions, chopped or julienned

1/4 tsp red pepper flakes

2 cups fresh spinach, or cabbage if you prefer

crushed dry roasted peanuts

chopped cilantro

You could really use about any kind of stir-fry veggies that you dig, like baby corn, peppers or water chestnuts. This is just stuff that I know we both like.

Start the oil over medium-high heat in a skillet, and add the diced chicken. Cook it all the way through (til no longer pink), then add all of your veggies and pepper flakes, stir and cook about another 4-5 minutes until they're tender, but not thoroughly soft.

Serve over the spinach, then top with dressing (we used sesame ginger, but you any Asian-style dressing would do), peanuts and cilantro. As you can see, it plates beautifully - plus it's ridiculously healthy.

Here's my one big caveat, so you don't ruin the dish like I did. DO NOT eyeball the red pepper flakes. I'm pretty sure I ended up getting a lot closer to a full teaspoon on my dish, and it was so face-meltingly hot that I couldn't bare to finish it. You all know I'm a sissy about heat, but even my husband was sweating buckets and didn't finish his, either. Otherwise, this would have kicked some serious ass. I'll definitely be making it again with some different veggies (probably a mixed frozen bag, to be honest - julienning is for chumps) and a measured 1/4 tsp of red pepper flakes.

Sunday, October 10, 2010

Simple Suppers: Chicken Chilaquiles

I'm not sure why it never occurred to me to make chilaquiles for dinner. It's one of the easiest dishes ever if you use pre-made ingredients. Even if you make everything from scratch, it's still only about a 30 minute dish. Here's what you'll need:

10 corn tortillas*

1 C canola oil

1 jar salsa verde (tomatillo salsa)

1 C chicken, cooked & shredded (rotisserie chicken works great)

1/2 C crumbled queso fresco

1/2 C crema (just water down some sour cream if you can't find it)

2 tbsp minced cilantro

1/2 C shredded Monterey Jack

*Or just buy tortilla chips!

If you're making your own chips, let's start there first. Heat about 1 cup of oil over medium high, until it spits back at you a bit if you drop water into it. Slice the tortillas into wedges and drop them in bunches at a time, for about 3-4 minutes on each side or until they're light brown in color. Drain on paper towels. Burnination note: If they won't all fit at once, just lather, rinse and repeat - but be SURE to keep some in the skillet at all times. Otherwise, the oil will get antsy in the pantsy and you'll start a big ol' grease fire, dummy.

Empty all of the salsa into a large skillet over medium-low until it's warmed through (about 5 minutes). Add about 3/4 of the chips until they start to get tender, then add your shredded chicken. Now, seriously - you're almost done.

Layer a few of the remaining still-crunchy chips on your plate, then top with the salsa mixture. Then add your fixins - crema, cheese, more cheese and cilantro. The chilaquiles will be hot enough to melt your shredded monterey-jack cheese, but the queso fresco will NOT melt. You can add pretty much anything else you want to this - tomatoes, onions, black beans, etc. Whatever you fancy.

Wednesday, September 22, 2010

Adventures in Copycatting - Chorizo Pollo

You might remember me mentioning a few weeks back that we had dinner at Las Piramides and loved every second of it. Mr. FvF, especially, had a huge hard-on for the Chorizo Pollo he ordered. It's really only three basic ingredients, so I figured I'd give a whirl of recreating it in our own kitchen. Here's what you'll need (serves two, multiply as needed):

2 boneless chicken breasts, pounded out to 1/4"-1/2" thickness*

1 link chorizo sausage

1 cup white Mexican cheese - about anything but queso fresco will work

*I seasoned mine with stuff I always have on-hand: salt, pepper, garlic powder, lime juice, onion powder, cumin and cinnamon

Heat some oil in a Dutch oven over medium heat until it's fast in the pan, then season the chicken breasts and toss them in. Once they've started cooking, get going on your chorizo. Start another smaller pan over medium heat, remove the casing from the sausage and crumble it into the pan. Chorizo has a bit of a Spam-like consistency, so a lot of the crumbling will happen naturally as it cooks. Just keep stirring and maybe adjust the heat a bit lower, since it's very greasy and tends to pop a lot as it cooks.

Once your chicken is browned on both sides and cooked through, sprinkle the cheese over, cover the pan and let it get nice and melty. If you've started them consecutively, your chorizo should be done by the time the cheese melts - about 3-4 minutes, covered.

Move the cheesy chicken to your serving dishes, then cover it with the cooked & crumbles chorizo. Serve with veggies like tomatoes, avocado and seasoned black beans.

Wednesday, June 16, 2010

Agent Orange Chicken

Another great, quick weeknight meal. Chinese takeout-inspired cooking is quickly becoming one of my favorite go-to meal plans during the week, because it takes minimal prep and negligible time to cook.
The sauce came out a bit thin, but I'll remedy that in the recipe I post here.

1 tbsp honey
2 tbsp soy sauce
1 tsp ground ginger
1 1/2 tbsp cornstarch
1/2 cup orange juice
1 packet Splenda (or 1 tsp sugar)
1/4 tsp red pepper flakes
1/8 tsp cayenne
1 cup mandarin oranges (drained)
3 cloves crushed or minced garlic
1 lb chicken breast tenders, diced about 1"

In a small bowl, mix the first 7 ingredients and set aside. Heat about 3 tbsp oil in a pan over medium-high and add your diced chicken. About halfway through cooking, add the garlic and cook until chicken is no longer pink. Add your sauce mixture and orange slices and continue cooking, kicking the heat up a smidge, until the sauce starts to thicken and bubble. A little orange rind would be great in this, too, but I didn't have any on hand.

Saturday, June 12, 2010

Tamale Tumble

Ever wonder how you can get the great taste of tamales without going to Mexico, or even worse, Trader Joe's? Food vs. Face has the solution! On accident!
Last month we had some spicy breakfast sausage over at Mr. FvF's mother's and he loved the hell out of it, so I wanted to make something dinner-y with it when we got back to civilization. I figured it would be super tasty, but I never put two and two together that it's basically deconstructed tamales, without the fuss of the husk. Not hooked yet? It's Crock Pot recipe. Just set it and forget it! Wait, that's dentures. Or super glue. Whatever. You only have to do real cooking for like, 5 minutes.

Tamale Tumble
1 lb/1 roll spicy pork sausage
1 envelope taco seasoning
1 can corn w/peppers
1 can diced tomatoes w/chiles
2/3 C yellow cornmeal
1 C milk
1 egg, beaten
1 C shredded cheese

Crumble and brown sausage in a skillet and drain. No worries if it's not completely done, because it's going to cook for 6 more hours. Spray your crock with cooking spray and dump the sausage in. Add the tomatoes, corn and taco seasoning and stir well. In a small bowl, mix the milk, cornmeal and beaten egg and pour that into the crock, then give it another good stir. Cook on low for 4-6 hours, then add cheese to the top and cover for another 5 minutes so it melts.