Yay, it’s taco Tuesday! A fact that I only remembered this morning while browsing my Instagram feed, and while it caused me to wonder why someone was eating (and ‘gramming) a ground beef taco at 9 AM, it reminded me that I could use this alliteration-based recurring holiday to share with you one of my new favorite foods: TortillaLand Uncooked Tortillas.
This simple product from Circle Foods out of San Diego, CA is the ultimate in taco-delivery systems. They’re easy to cook, much more flavorful than normal store-bought tortillas, and add a special – made by an abuelita – flavor to your dinner. These little babies are so flaky and delicious that you’ll never go back to the pre-cooked kind.
Though they’re supposed to be cooked in a skillet, I just throw ’em on the grill as whatever else I’m grilling is at the one-minute mark.
Try them. You won’t be sorry.
The following recipe is an easy combination of sweet, spicy and savory that uses similar flavors in each element of the dish to create a cohesive whole. It’s really good.
As my summer draws to a close, I have to admit that I have not yet accomplished all of my goals. Yes, I made our patio furniture (an 8-person table with built in drink coolers and a matching coffee table), I taught summer school for four weeks, and my wife and I purged nearly two truckloads of our unused stuff, but for some reason, I feel like there’s more to do. I have an entirely new curriculum to plan, of course, and I obviously have to work with my colleague to re-vamp my AP Literature curriculum for our incoming classes. On top of it all, my blog has not yet sold for millions of dollars. Can you imagine?
And yet, a modicum of emotional appeasement floated my way late last week when the good people over at Rufus Teague featured a picture of this post’s titular meal on their Instagram feed.
See? Pretty cool, right?!
Apparently it doesn’t take much to appease me emotionally. Anyway, having been particularly happy with the meal itself, not to mention the *ahem* immense fame I’ve now had showered upon me (OMG 478 likes!!!), I thought I’d share my recipe with the world, or at least with the 15 people who will read this.
Ahhhh, the Reuben, the simple combination of smoked meat, cheese, dressing, sauerkraut and bread commonly found lurking on menus of delis and bars across the country. These crunchy, buttery, gooey, smoky, sweet and – of course – salty conglomerations of meat and cheese are one of my absolute favorites.
The Koreuben – Just look at all those luscious layers
It was part way through my first year of teaching high school Language Arts. It was early in my career, meaning I was still planning lessons for 4-5 hours at a stretch, and writing and re-writing them until the minute before class started. In fact, for the first few years of full-time teaching, I was burning 2-3 hours of planning time for each hour spent in the classroom. As you can imagine, I didn’t have a lot of time for other things, in reality, I was thinly-spread, overtaxed and under-rested, and relied relatively heavy on black coffee and junk food to keep me going.
At around 11:30 this morning, I had a student approach me to beg for an extension on an already-late assignment. I was eating my hastily-assembled lunch at the time, and as he came up to my desk he had the privilege to watch me unceremoniously slurp dressing-soaked spinach from the open end of a piece of foil.
I know… it’s ok to be jealous.
When he saw the foil, I saw a flicker of enthusiastic recognition cross his face, and before he could investigate further he exclaimed “Aw damn yo…” (not the most articulate of young men, I’ll admit) “… you got yourself some Chipotle?!?”
Greetings, faithful readers of Love, Food & Beer, and welcome! Brian has been gracious enough to allow me to write a guest post on his blog and share it with all of you!
Please allow me to introduce myself: my name is Violet, and I am pleased to make your acquaintance… assuming, of course, that you’re not a Scottish lord, or a sailor’s wife.
Really? No recognition? Does this picture help?
Cooking up some fun with the fam!
Because of William Shakespeare – you know, that misogynist hack who allegedly penned some ungodly number of plays and sonnets – I’ve been immortalized as the Second Witch in The “Tragedy” of Macbeth, or as he referred to us, I’m one of “The Weird Sisters”.
As a home cook, I not only enjoy trying new recipes, and experimenting with new types of food, I also enjoy refining old favorites. The following is a new twist on one of our household mainstays: the salmon taco. You’ll notice that many of our favorite flavors are at play here – chipotle, cilantro, and cumin, etc. – but I’ve changed around a few things as well. I’ve made some additions to my favorite salsa slaw recipe, and refined my salmon rub as well. I’ve made different versions of this recipe in the past (1) (2) (3) but I think this one is a new favorite!