Moody Foody

egg salad. This is definitely one of those “taste as you go” sort of recipes and I generally keep my egg salads pretty classic but today I found a little cup of forgotten apple sauce in my pantry that was gonna go bad so I added a bit of that into the mix and it wasn’t half bad. Not necessary at all but also wasn’t bad. Ingredients: 4 jammy eggs Shallots, finely chopped Pickles, finely chopped Chives (optional), finely chopped Mayo Mustard Apple sauce (optional) Parmesan Aleppo chili flakes Fresh lemon juice Salt&pepper to taste Method: Add room temperature eggs to a pot with boiling water and keep it at a boil for 6 minutes and 45 seconds. Remove the eggs from the water then immediately plunge then in an ice bath. While the eggs cool off, begin prepping the rest of your ingredients. Peel aggs and at to a bowl with the rest of your ingredients. Mix until you've reached your desired consistency, taste as you go and then enjoy with some chips, toast, vegetables, etc! Enjoy 👌

Caldito de pollo, Maiz y miso 🍲 INGREDIENTS - 1 whole chicken (3½–4 lb) - 3½–4 quarts water - 2–3 teaspoons Better Than Bouillon chicken base (optional) - 1 white onion, halved - 1 head of garlic - 2 bay leaves - 2 carrots, halved - 10 dried guajillo chiles, stems & seeds removed - 1-2 chile De arbol - 1–2 teaspoons freshly grated ginger - 50-60oz canned hominy, drained & rinsed 1–2 tablespoons shiro miso Salt, to taste METHOD: Place the chicken in a large pot and cover with the water. Add onion, garlic, bay leaves, carrot, and Better Than Bouillon (if using). Bring to a gentle boil, then reduce to a simmer. Skim any foam that rises. Let it cook slowly until the chicken is tender While the broth simmers, cover the guajillo chiles with hot water and let them soften for 10–15 minutes. Remove bay leaves and blend the softened chiles with the aromatics/veg from the chicken pot until smooth. Strain if you want a silkier broth. Remove the chicken and let it cool. Shred the meat into bite-sized pieces, discarding skin and bones. Return the meat to the pot. Stir in the chile purée, the grated ginger and hominy. Simmer 20–30 minutes, allowing the broth to deepen in color and flavor. Dissolve the miso into the soup using a sieve. Taste. Adjust. Trust your tongue. Add salt only if needed. Let the pozole rest a few minutes before serving so everything settles into itself. Serve with scallions, lime, tostadas and enjoy 👌

Would you call this Pozole?

Songs on the Side 🍽️🎧 Ep. 4 Los Dug Dug’s, Cambia Cambia / Desayuno Today on the series where I pair dishes with albums from my vinyl collection, I'm enjoying a simple Mexican breakfast with the album Cambia Cambia by Los Dug Dug’s

Growing up Mexican-American

I forgot to soak my dry beans overnight again.. Ingredients: 1 can of pinto beans 1/4 white onion 3 garlic cloves 2 bay leaves 1/2-1/4 chicken bouillon cube Black pepper to taste 1 can full of water Method: Drain can of pinto beans then toss everything into a pot and simmer until soft. About 15-20 minutes. Remove onion and bay leaves then mash and reduce until you’ve reached your desired consistency. Check for seasoning and enjoy 👌 #asmr #cookingasmr #beans

Sans description

Salmon Chowder 🍲 FULL RECIPE: - 1/2 pound bacon, cut into 1/2-inch pieces - 4 stalks of green onions, finely chopped - 1/2 cup frozen corn - 1 rib celery, finely chopped - 1 jalapeño, deseeded & finely diced - 4 cloves garlic, minced - 1 carrots, finely chopped - Kosher salt and freshly ground black pepper - 2 tablespoons all-purpose flour - 1 quart bottled clam juice - 1 cup water - 1 can evaporated milk - 4 small Yukon gold potatoes, cut into 1/2-inch cubes - 1 bay leaf - 4 Thyme stems - 1lbs salmon, cut into 3/4-inch cubes - 1 lemon, juice and zest Begin by rendering bacon in a large Dutch oven on medium heat. Once browned add scallions, carrot, jalapeño, garlic and celery. Cook until soft. Stir in corn and season with salt & pepper. Stir in flour and cook out the raw flavor for 1-2 minutes. Meanwhile, in a small saucepan, warm up the evaporated milk. While the milk warms up, in the large saucepan, slowly pour water and clam juice while stirring to avoid clumps. Bring to Simmer. Then add warm milk, potato’s, bay leaf & thyme. Simmer until potatoes are cooked. Once potatoes are tender, adjust heat to low and add salmon. Poach until salmon is just cooked through, about 5-7 minutes. Finish with lemon juice and zest then serve with chili oil, scallions, toast/crackers and enjoy!

Lo Mein ASMR 🍜

La Torta ahogada 🌶️ This is very much a “taste as you go” sorta recipe. For all of the components just make the carnitas and refried bean the way you normally like them. Then get some good quality crunchy baguette that can hold a good amount of moisture without falling apart. For the tomato salsa, in Mexico it’s usually divided into a very hot and mild version. But I just like to mix the two. It’s basically just tomatoes, onions, chile de árbol to taste and garlic boiled down until very soft then blended with salt, pepper, mexican oregano, and you can add chicken bouillon. Then you strain and fry that tomato salsa with a touch of oil until the sauce thickens slightly and deepens in color just a bit. You want the consistency to be like a rich hot chocolate. Spread some beans on the toasted bread, load it with carnitas, drown it in the sauce then top with thinly sliced white onion, mexican oregano and lime. Enjoy 👌

What’s your favorite Mexican spot in nyc?

Recipe out next week 🌶️

Get a bidet.

Warm Holiday Punch and Jeff Buckley's Grace Recipe: - 3 apples, cored and sliced - 2 pears, cored and sliced - 1 orange, sliced - 1½ cups fresh cranberries - 3 tbsp dried hibiscus flowers - 1 cinnamon stick - 6 whole cloves - 2 star anise - 4-5 thin slices fresh ginger (about a 1½-inch knob) - 6 cups water - honey and brown sugar to taste In a large pot, add everything except sweetener. Bring to a boil for a sec, then immediately reduce to a low simmer. Simmer 25-35 minutes, uncovered. Fruit should soften and cranberries should burst. Then Turn off heat and Add sweetener Serve and enjoy 🍷

Add Mallomars to your hot chocolate, trust me 👌 Recipe - 2 cups milk of your choice - 3.5 oz dark chocolate (60-70%), finely chopped - 1 tbsp unsweetened cocoa powder - 1-2 tbsp sugar to taste - Pinch of salt - ½ tsp vanilla extract - ¼ tsp cinnamon In a small saucepan, heat the milk over medium-low until steaming. DON’T boil. Then Whisk in your cocoa powder, sugar, cunning and salt until smooth. Lower the heat, add chopped chocolate and whisk gently until melted and glossy. Add vanilla. Let it simmer a bit. Like 2-4 minutes, whisking often, until slightly thickened and luxurious. Pour into your favorite mug, cut some Mallomars in half, slam them into your cocoa and enjoy! Happy holidays!