These are amazing. Best nachos ever. Really, truly incredible. If you like Mexican Street Corn (also known as elotes), you need to make these as soon as possible. I made them one night for a last-minute dinner gathering and by the next morning I was already plotting when to make them again, calories be damned.
These nachos combine charred corn with a creamy cheese sauce, poured over toasty tortilla chips to form a rich, satisfying base, which is then perked up with tangy tomatoes, pickled onions, lime juice, and basically all of the fixings of your favorite tacos. There’s just something about the luxuriousness of the gooey cheese being poured over the tray of chips, layered with topping after topping… I think if I could sit out on my deck with friends, a 6-pack of Coronas, and these nachos, I would have my ideal late summer evening. (or you could, you know, stay indoors in the fall and just devour them anyway)
For May the Fourth I attended a Star Wars themed party, so of course I had to make something in-theme to contribute! I decided on these porg-shaped rice balls, which are rice balls rolled in crushed sesame, with nori accents and a chunk of cucumber in the middle for extra crunch. They turned out adorable, if I do say so myself, and were popular with party-goers, so I consider them a success!
While you can make these without any special tools, it’s a lot faster and easier to do if you have the right equipment. I used a nori punch for the facial features, and a rice-roll press to make my pieces evenly shaped and well-compressed. That being said, you can feel free to shape your rice by hand (wet hands make it easier) and to cut out eyes and mouths with scissors. I would definitely recommend using the parchment paper cutout to mask off the white parts of the rice during the sesame step, though!
Ten years ago my husband and I took a trip to Japan, and it was there that we discovered okonomiyaki. Okonomiyaki is a Japanese pancake made of shredded cabbage and meat in a flour-egg batter, and often contains additional ingredients for extra flavors and textures. The restaurant we went to was in a tiny little town and was listed as a “hidden gem” in our travel guide, and it definitely spoiled us for all other iterations of okonomiyaki on our trip (because of course, having had it once we were dying to have it again!). The ingredients came in separate bowls that you combined to your own taste, and there were personal grills right at the table to cook the pancakes, which were served with pickled ginger, bonito flakes, and okonomiyaki sauce for garnish.
Oddly, despite searching for similar restaurants here in the States, we never thought of trying to recreate the recipe at home. However, I was in a local Asian market recently when I spied a bottle of okonomiyaki sauce (a tangy, savory sauce that’s kind of like a mixture of ketchup and Worcestershire sauce), and was inspired to try my own version of these!
Have you seen those videos floating around about how to make fabulous sushi rolls that form pictures or designs when you cut them? They look amazing, though really time-consuming and extremely difficult to make. That being said, I recently saw one that looked so easy I had to try it– it’s a cucumber and pineapple roll, and since my daughter loves cucumber maki and loves pineapple it seemed like a natural next step to try this one.
Let me tell you, you’ll need two things to make sure this sushi works. A very sharp knife (dipped in water between cuts), and a sushi rolling mat. Both are essential– my knife wasn’t quite sharp enough and it made things a little difficult my first time (photos are of the second time around), and without the mat I’d never have been able to compress things tightly enough to stick together.
All in all, the sushi didn’t turn out badly. A little too much rice, I think, but that just means I need to work on pressing it very, VERY thinly over the nori before filling and rolling. (like, one grain thick and leaving a few spaces in between with no rice at all, since it gets compressed together when you roll). Also I think pineapple isn’t the best thing to put in the center, since it doesn’t compress or shift to fill in empty spots, which leaves the finished slices a little unstable. I’d try salmon, or tempura shrimp, or really anything that you can cut into strips that has some “give” to it and is maybe a tiny bit sticky. Crab stick, maybe?
I admit to being skeptical about “healthy” desserts using alternative ingredients– they never taste quite right, and you end up eating more of them anyway because you’ve been lulled into a false sense of security by the “healthy” moniker. So it took me a while before trying this brownie recipe, which uses black beans as a base and which is also gluten-free. But since I was trying to avoid flour this month (my usual diet is way too starchy) I thought this might be a tasty dessert option.
Reviews of similar recipes have been mixed– some people rave over them, others claim that the texture is off-putting and the bean flavor is too obvious. Personally, I fall somewhere in the middle. These brownies are nice and chocolate-y, with no hint of bean flavor, even as an aftertaste. However, the texture is definitely not that of a regular brownie– they’re not chewy at all, nor are they gooey enough to be considered fudge-y. They’re soft, but not cakey– they’re kind of like a dry soufflé, in that they melt away easily in the mouth. And they’re not dense but I wouldn’t call them light either. In short, the texture is difficult to define, but not unpleasant.
I’ve never been one for meat substitutes– if I’m going to eat vegetarian, I’m fine with embracing that rather than trying to make it taste like meat– but I’d heard so much about “jackfruit pulled pork” that I just had to try it myself. The concept is simple: you take canned, green jackfruit and simmer it in sauce until it can be pulled into shreds, much like pulled pork. Many recipes call for using a crockpot over several hours, but I found that you can simmer for 30 minutes and have it turn out fine.
The texture of the shredded jackfruit is hard to describe– it’s not quite like meat, since it doesn’t have the same firmness, but it’s definitely reminiscent of meat in a way that most other vegetables aren’t. It kind of reminds me of the texture of fake crabmeat– the kind that comes in sticks. In any case, it’s never going to fool anyone into thinking it’s real meat, but it’s probably as close as you’re going to get.
Rather than go with a standard BBQ sauce (though I’m sure it would’ve been tasty), I opted to go with a Korean bulgogi sauce, which I thought turned out great. Sandwiched in a steamed bun (purchased frozen at my local Korean market) and topped with various vegetable trimmings, I’d say the overall effect was pretty good! If I were having a barbecue and my guest list included vegetarians, I wouldn’t hesitate to serve these!
I recently had half a can of pumpkin left over from making a batch of my favorite pumpkin chip muffins, so I mixed up a batch of seasonally-appropriate pumpkin pancakes over the weekend. They’re easy to make and smell amazing as they cook, and the spice and sweetness level is perfect when paired with maple syrup. I added a sprinkling of toasted, salted pecans for extra crunch and it was a great addition.