I use Café Josie Chipotle Aioli. It’s so good, there is no point in making it myself.
Guacamole
Avocado, diced tomato, lime, salt and white onion. Let it stand an hour or so to mix the flavors. Warming up the chips is a nice touch also.
Summer Drink Special: Border Style
Iced Mexican beer with salt and lime.
UPDATE: Miller Beer is copying me! Just saw an ad for their new salt/lime beer.
Book Review: Sunday Suppers at Lucques
I picked up Suzanne Goin’s new book: Sunday Suppers at Lucques. Fantastic book. The recipe for Devil’s Chicken with Leeks has been a hit at my house. Lots of herbs and mustard. It is based on Julia Child’s recipe in The Way to Cook.
I follow the recipe pretty closely, though most prefer chicken breasts to thighs. To compensate for the shorter cooking time of a skinless-boneless breast, I eliminated the second cooking stage and instead broil the chicken to crisp up the bread crumbs.
Leeks don’t get much attention these days, but this recipe put them back on the map for me. It also got me poking around for other neglected vegetables. All in all, I love this book. It’s low on cooking voodoo and high on classic pairings.
Apple Crisp
My wife says she doesn’t think I can possibly add any more butter to this dish. I keep trying to prove her wrong.
Grilled Chicken
Hardwood charcoal. I use B&B. Most of the other brands I have tried look like chopped up 2 x 4’s. B&B is big lumps of Mesquite. I grill up a bunch of chicken for the coming week to eat in tacos. (Usually standing there holding a beer feeling very manly.)