1. I turned yesterday’s #leftover fresh #greens and #herbs into an amazing light, #healthy #salad with a scratch homemade dressing I made up. The #saladDressing is extra virgin #oliveOil, minced fresh #cilantro and lemongrass, and Cypress Flake sea salt. The salad is green leaf lettuce, a few whole cilantro leaves, diced green onion, #sprouts, plus a slice of pan-fried #panela cheese. The flavor profile was lots of salt and peppery spice with a hint of citrus delivered on a vehicle of freshness. To finish, jasmine green tea was a nice pairing.

    I turned yesterday’s #leftover fresh #greens and #herbs into an amazing light, #healthy #salad with a scratch homemade dressing I made up. The #saladDressing is extra virgin #oliveOil, minced fresh #cilantro and lemongrass, and Cypress Flake sea salt. The salad is green leaf lettuce, a few whole cilantro leaves, diced green onion, #sprouts, plus a slice of pan-fried #panela cheese. The flavor profile was lots of salt and peppery spice with a hint of citrus delivered on a vehicle of freshness. To finish, jasmine green tea was a nice pairing.

    3 hours ago  /  0 notes

  2. I had migas for #brunch today, but couldn’t pass up the photo opp of the most drool-worthy looking  @breadwinners #ChickenAndWaffles I’ve seen yet. Its housemade hot sauce, cream gravy, maple syrup, moist #chicken, and #waffles with bacon and cheddar baked inside.  (at Bread Winners (NorthPark Center))

    I had migas for #brunch today, but couldn’t pass up the photo opp of the most drool-worthy looking @breadwinners #ChickenAndWaffles I’ve seen yet. Its housemade hot sauce, cream gravy, maple syrup, moist #chicken, and #waffles with bacon and cheddar baked inside. (at Bread Winners (NorthPark Center))

    11 hours ago  /  1 note

  3. Last night I made my own chicken basil version of the Larb #lettuceWraps from the @asianmint cooking class I posted about yesterday. I used different, but similar, ingredients—as I could find them at Fiesta grocery store— and they still turned out with all the fantastic flavors of the original recipe! I also made up a fresh lemongrass and basil Effin cucumber vodka martini that was a great pair with the food.

    Last night I made my own chicken basil version of the Larb #lettuceWraps from the @asianmint cooking class I posted about yesterday. I used different, but similar, ingredients—as I could find them at Fiesta grocery store— and they still turned out with all the fantastic flavors of the original recipe! I also made up a fresh lemongrass and basil Effin cucumber vodka martini that was a great pair with the food.

    13 hours ago  /  0 notes

  4. I was invited to Asian Mint’s annual cooking class a few months ago and learned a lot about why I like their #Thai #food. Not only is it all about fresh ingredients, they always strive to balance “the 4 S’s: salt, sweet, spicy, sour” within each dish. In Thailand, “sweet” comes from cane or palm sugar (no honey bees there), “sour” is limes and vinegar (no lemons there), “salt” is fish sauce (anchovies) and many types of soy sauces, and “spice” is red and green chili peppers. They also use shallots and garlic instead of onions. We made Larb Mushroom lettuce wraps, whose “mixed exotic mushrooms” were so good I almost really liked eating a full bite of mushrooms for the first time ever. Chicken Basil Stir Fry is the most common and popular dish in Thailand, so we made that. If you can find Holy Basil (for which they hunted DFW Asian grocery marts for days), use that instead of Thai Sweet Basil. Learned that Pad Thai is a rare dish only made in certain regions, so we didn’t make that. We also made a super simple and flavorful Po Tak seafood bouillabaisse. And in advance they made Thai Kabucha Coconut Custard steamed inside a squash. A fresh lemongrass vodka martini to start was also perfect. *mediacomp (at Asian Mint & The Mint)

    I was invited to Asian Mint’s annual cooking class a few months ago and learned a lot about why I like their #Thai #food. Not only is it all about fresh ingredients, they always strive to balance “the 4 S’s: salt, sweet, spicy, sour” within each dish. In Thailand, “sweet” comes from cane or palm sugar (no honey bees there), “sour” is limes and vinegar (no lemons there), “salt” is fish sauce (anchovies) and many types of soy sauces, and “spice” is red and green chili peppers. They also use shallots and garlic instead of onions. We made Larb Mushroom lettuce wraps, whose “mixed exotic mushrooms” were so good I almost really liked eating a full bite of mushrooms for the first time ever. Chicken Basil Stir Fry is the most common and popular dish in Thailand, so we made that. If you can find Holy Basil (for which they hunted DFW Asian grocery marts for days), use that instead of Thai Sweet Basil. Learned that Pad Thai is a rare dish only made in certain regions, so we didn’t make that. We also made a super simple and flavorful Po Tak seafood bouillabaisse. And in advance they made Thai Kabucha Coconut Custard steamed inside a squash. A fresh lemongrass vodka martini to start was also perfect. *mediacomp (at Asian Mint & The Mint)

    2 days ago  /  0 notes

  5. A few weeks ago I tried the Seared #Tuna Niçoise #salad with a poached farm #egg @porchrestaurant for the first time, sans the marble potatoes. The smokey onion mustard dressing was delightfully different, the tuna nicely seared, and the egg perfectly poached. It came with arugula, artichokes, Kalamata olives, chopped green beans, and the menu says tomatoes but they appear to be missing here. #healthy #fresh  (at The Porch Restaurant)

    A few weeks ago I tried the Seared #Tuna Niçoise #salad with a poached farm #egg @porchrestaurant for the first time, sans the marble potatoes. The smokey onion mustard dressing was delightfully different, the tuna nicely seared, and the egg perfectly poached. It came with arugula, artichokes, Kalamata olives, chopped green beans, and the menu says tomatoes but they appear to be missing here. #healthy #fresh (at The Porch Restaurant)

    2 days ago  /  0 notes

  6. Drool alert: vote on the 20 Best Looking #Dallas #Foodie photos of all time to help decide which I’ll get printed. Voting is on my blog (http://bit.ly/1tflKZi) and Facebook Page. Special thanks to all the Instagrammers who made suggestions! #foodporn #photography

    Drool alert: vote on the 20 Best Looking #Dallas #Foodie photos of all time to help decide which I’ll get printed. Voting is on my blog (http://bit.ly/1tflKZi) and Facebook Page. Special thanks to all the Instagrammers who made suggestions! #foodporn #photography

    3 days ago  /  0 notes

  7. Last week I happened upon Restaurant Week at Mesero Miguel and got a gem of a full-portioned, 3-course deal for $35 that included my two favorite items there. Their shrimp ceviche is one of the best ceviches in Dallas. Their cinco leches cake is hands-down the best in Dallas, even transcending its tree leches category to be one of the best of any type of dessert in Dallas. Case in point: it’s so good, it stopped a gay guy in the middle of an excitable drama story so all he could say was “WOW!” after each of his first few bites and then almost forgot his story. I also tried the pan-seared halibut(?) over green beans and a tomato sriracha sauce that tasted like it belonged on another dish. Otherwise it was a good and healthy entree and a huge piece of fish.  (at Mesero Miguel)

    Last week I happened upon Restaurant Week at Mesero Miguel and got a gem of a full-portioned, 3-course deal for $35 that included my two favorite items there. Their shrimp ceviche is one of the best ceviches in Dallas. Their cinco leches cake is hands-down the best in Dallas, even transcending its tree leches category to be one of the best of any type of dessert in Dallas. Case in point: it’s so good, it stopped a gay guy in the middle of an excitable drama story so all he could say was “WOW!” after each of his first few bites and then almost forgot his story. I also tried the pan-seared halibut(?) over green beans and a tomato sriracha sauce that tasted like it belonged on another dish. Otherwise it was a good and healthy entree and a huge piece of fish. (at Mesero Miguel)

    4 days ago  /  0 notes