Yes, as you’ll be able to tell from the photos here, we went to Xico early last month, back when there was this thing called…the sun, hanging bright in the sky. Even though it is all cold and rainy now, I suggest going to Xico and getting yourself a margarita — that will definitely lighten up the evening.
During our visit, we sat in the back patio area and enjoyed a very good meal. But really, the actual inside of the restaurant looked super cozy too. I’d imagine it will be a great place this fall and winter for a few drinks, enchiladas, quesadillas and other assorted Mexican dishes. The vibe is slightly upscale and authentic Mexican fare (sort of like Nuestra Cocina further down on Division) but Xico is a shorter walk for us in the rain, so that is a definite bonus. I liked it and would definitely go again.
They also have lunch and a lunch window. I think my new goal is to try a Sonoran hot dog (Grilled Nathan’s all beef frank, bacon, salsa verde, eye-of-goat beans, cotija, crema, pico de gallo) one day very, very soon!
3715 SE Division . . . → Read More: Xico on SE Division
This was a delightfully odd mix of a meal. I saw the original recipe and thought it sounded somewhat interesting but both jwa and I really, really liked the resulting dinnerc. I am always a fan of tacos and these were no exception. I got some local Oregon coast Albacore Tuna Loin from Flying Fish and went to work with my grill pan.
And bonus! During one of the very few, very hot days we’ve had so far this Summer — the grill pan is only heated for about 5-6 minutes total! Yay!
The beans below were a quick attempt at a side dish and I’ve got to admit, I think they worked quite well.
Asian Tuna Tacos (Tacos de Atún Estilo Japones)
Adapted from a recipe in Fine Cooking magazine. Serves 4, recipe is easily halved.
1⁄2 cup Greek yogurt
1 tbsp prepared wasabi or 1 tbsp powdered wasabi mixed with 2 tsp water
2 tsp soy sauce
2 tsp lime juice
1⁄2 tsp sugar
1 pound tuna steaks, about 1-inch thick
Kosher salt + pepper
3 tbsp mild olive oil
8-16 corn tortillas, warmed (amount depends if you like to double-up your tortillas for tacos)
1 ripe avocado, peeled, pitted, and cut into thin slices
3 scallions, thinly . . . → Read More: Asian-Fusion Tuna Tacos
Okay, this is one of those recipes that I saw during the day and went, “OH MY GOD!!!” And then when I got home I immediately made it for dinner. The original recipe is awesome but it’s also one of those recipes that is super-easily adapted to anything you feel like sticking in there. In fact, the first time I made these, I did so as written, except that I just about a tablespoon of defrosted, squeezed-out, chopped spinach per each enchilada for Spinach and Cheese Enchiladas*.
This dish below, however, might just be my new standard enchilada recipe. And, since I plan on making this once a week, I did do a few things to make it a little more once a week friendly. Namely, adding veggies, not frying the tortillas, and decreasing the cheese (!!). Also, and you may certainly not want to do this, but I used a combination of low fat cheese (1/4 cup) for inside the enchiladas, saving the good stuff for on top (3/4 cup). Yes, I know, crazy-talk!
But, wow, still so good and I feel a little bit better about eating this how frequently . . . → Read More: Veggie & Cheese Enchiladas with Chili Gravy
This marks the return of Thursday soup nights. For awhile last Winter, I was coming home from work on Thursday nights and making a big pot of interesting soup. I decided to start up the tradition again this year and the first experiment was this cumin-y, black bean soup. I thought it had great flavor and while I didn’t include all the seeds from the jalapeño, it was spicy enough for me. jwa, of course, opted for a little hot sauce.
The original instructions said to not drain the beans, but I wanted to rinse a little of the salt/liquid off, so I split the difference and drained one can/used the other without draining. Seemed like a good compromise and I probably added about 1/2 tsp of kosher salt at the end.
Black Bean Soup with Cumin and Jalapeño
Adapted from a recipe in Bon Appétit
2 tbsp olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, minced
2 tsp ground cumin
1 jalapeño chile with seeds, finely diced
2 15- to 16-ounce cans black beans, 1 can undrained, the other drained and rinsed
1 15-ounce can diced tomatoes in juice (instead of canned tomatoes, I used 15 oz from a package of Pomi . . . → Read More: Black Bean Soup with Cumin and Jalapeño
It seems like I hardly ever sit around on a Saturday or Sunday afternoon anymore and watch cooking shows. I used to do that all the time. Now, meh. I should really try to get back in the habit of doing that, as I feel like I’ve been in a little bit of a food rut lately.
Now this recipe…this is what happens when I actually see something on a cooking show and right then, go out and get what I need to make it. Except, in this case, I forgot limes. Thankfully, I found an orange in the fridge that I used as a substitute. And, although I think that limes would work really well in this recipe (duh), I have to admit, the orange was quite nice. A little sweeter, but it complimented the tomatillos and jalapeno well.
Plus, this is seriously some braising weather lately. Go braise something! Why not this?
Braised Chicken with Tomatillos and Jalapenos
Adapted from a recipe by Anne Burrell (she with the crazy hair). Serves two as written below. Double it up and you’ve got lunches for the next day as well!
3 tomatillos, husked
1 jalapeno pepper
Extra-virgin olive oil
4 chicken drumsticks
Kosher . . . → Read More: Braised Chicken with Tomatillos and Jalapenos