Office by Alex Penny

freckles make me strong.

I live in Seattle. These are things that catch my attention, pique my interest and/or make me want to pass notes in class like a 7th grader

January 9, 2013 11:16 pm

Twinkies versus Oatmeal Cream Pies

  • Me: Did you hear about Hostess?
  • Jermaine: But, I mean, have people been eatin' Hostess like they should? Little Debbie's been stepping her game up for years.
11:14 pm
French toast bake with apples and blackberries (Taken with Instagram)

French toast bake with apples and blackberries (Taken with Instagram)

11:13 pm
11:13 pm
I am honored to make a guest appearance on Eva’s best sandwhiches in New York adventure. Brooklyn’s Mile End deli takes up two spots on the list. The meat is really the star of the show in both the Ruth Wilinksy and the Smoked Meat deluxe. The brisket was salty and tender with just the right about of brine. Certainly one of the best sandwiches I have had in a while.

I am honored to make a guest appearance on Eva’s best sandwhiches in New York adventure. Brooklyn’s Mile End deli takes up two spots on the list.

The meat is really the star of the show in both the Ruth Wilinksy and the Smoked Meat deluxe. The brisket was salty and tender with just the right about of brine. Certainly one of the best sandwiches I have had in a while.

January 21, 2012 10:01 am
Ecuadorian Shrimp Ceviche Ingredients: 2 pounds shrimp, peeled and deveined 1 cup lime juice (fresh squeezed) 1 cup orange juice (fresh squeezed) 1/2 teaspoon of salt 1/3 cup ketchup 1 tablespoon yellow mustard 1 medium red onion, chopped or thinly sliced 1 medium tomato, cubed 3 tablespoons cilantro, chopped (you can substitute with flat leaf parsley) Salt and pepper to taste Hot sauce (optional) Preparation: Soak the onion slices in the lime juice and salt for about 30 minutes, or until they become soft and pliable. Using just enough water to cover them skillet, blanch the shrimp in  boiling water with a little salt for 2-3 minutes, or until they turn just pink. Drain, reserving the cooking liquid. Combine 1 1/2 cup of the cooking juices with the lime and orange juice, ketchup, mustard and sugar. Mix well. Add the shrimp, tomato, and pickled onions. Salt and pepper to taste. Refrigerate about 1 hour (optional). Before serving, top with cilantro or parsley. Serve with hot sauce, lightly salted popcorn, tostado, and/or chifles on the side   Tips: Get the freshest seafood you can find, that is the key to success. You can substitute shrimp for other seafoods if you prefer. Common options are crab, squid and flaky white fishes such as cod. Once you get that seafood, DO NOT overcook it, the citrus actually cures the shrimp so don’t worry too much about under-cooking. It is highly unlikely. Remove the ceviche from the fridge about 15 minutes before serving. The flavor are better when it is chilled rather than ice cold. Add half of the ketchup and then taste before adding the rest. Some people love it, some people think a little goes a long way. This recipe is was informed and improved with the advice from one of my very favorite Ecuadorians, Diego. Gracias, ñaño.

Ecuadorian Shrimp Ceviche

Ingredients:

2 pounds shrimp, peeled and deveined

1 cup lime juice (fresh squeezed)

1 cup orange juice (fresh squeezed)

1/2 teaspoon of salt

1/3 cup ketchup

1 tablespoon yellow mustard

1 medium red onion, chopped or thinly sliced

1 medium tomato, cubed

3 tablespoons cilantro, chopped (you can substitute with flat leaf parsley)

Salt and pepper to taste

Hot sauce (optional)

Preparation:

    1. Soak the onion slices in the lime juice and salt for about 30 minutes, or until they become soft and pliable.
    2. Using just enough water to cover them skillet, blanch the shrimp in  boiling water with a little salt for 2-3 minutes, or until they turn just pink. Drain, reserving the cooking liquid.
    3. Combine 1 1/2 cup of the cooking juices with the lime and orange juice, ketchup, mustard and sugar. Mix well. Add the shrimp, tomato, and pickled onions. Salt and pepper to taste. Refrigerate about 1 hour (optional).
    4. Before serving, top with cilantro or parsley.
    5. Serve with hot sauce, lightly salted popcorn, tostado, and/or chifles on the side
 
Tips:
  • Get the freshest seafood you can find, that is the key to success. You can substitute shrimp for other seafoods if you prefer. Common options are crab, squid and flaky white fishes such as cod.
  • Once you get that seafood, DO NOT overcook it, the citrus actually cures the shrimp so don’t worry too much about under-cooking. It is highly unlikely.
  • Remove the ceviche from the fridge about 15 minutes before serving. The flavor are better when it is chilled rather than ice cold.
  • Add half of the ketchup and then taste before adding the rest. Some people love it, some people think a little goes a long way.

This recipe is was informed and improved with the advice from one of my very favorite Ecuadorians, Diego. Gracias, ñaño.

January 13, 2012 9:27 am
robot-heart: Very Scary Monster Cupcakes (by obliviousfire) I WANT TO MAKE THESE!  

robot-heart:

Very Scary Monster Cupcakes (by obliviousfire)

I WANT TO MAKE THESE!  

January 10, 2012 12:14 pm
Ecuadorian family dinner on Christmas Eve first course: roasted ginuea pig

Ecuadorian family dinner on Christmas Eve

first course: roasted ginuea pig

November 30, 2011 10:17 am
Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria’s mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once. Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly   Eva, this is what I am going to tell you before I make you eat this! Cuy (roasted guinea pig) is in your ecua-future.

Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria’s mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once.
Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly
 
Eva, this is what I am going to tell you before I make you eat this! Cuy (roasted guinea pig) is in your ecua-future.

October 14, 2011 1:30 pm
Llapingachos (Ecuadorian Potato Cakes) INGREDIENTS: 2 pounds potatoes, peeled and sliced salt 4 tablespoons (1/4 cup) butter2 medium onions, finely chopped 2 cups Munster cheese, shredded butter, or oil, or annatto lard or oil Boil the potatoes in salted water until soft. Drain and mash. Heat the butter in a skillet and saute the onions until they are very soft. Add the onions to the mashed potatoes, mixing well. Shape the potatoes into 12 balls. Divide the cheese into 12 parts and stuff each of the potato balls with the cheese, flattening them as you do so into cakes or patties about 1 inch thick. Chill in the refrigerator for about 15 minutes. In enough lard, butter, or oil (with or without annatto as you please) to cover the bottom of a skillet, saute the potato cakes until they are golden brown on both sides. The onions may be omitted, or the potato may be mixed with the cheese instead of the cheese being used as a stuffing. This is one of my very favorite Ecuadorian foods. It’s potato and cheese and peanuts. It’s unexpected and delightful and comforting. Life really doesn’t get much better. I can’t wait to have some in when I am back in December. Literally, I cannot wait! I think I might make some this weekend.

Llapingachos (Ecuadorian Potato Cakes)

INGREDIENTS:

2 pounds potatoes, peeled and sliced

salt

4 tablespoons (1/4 cup) butter
2 medium onions, finely chopped

2 cups Munster cheese, shredded

butter, or oil, or annatto lard or oil

Boil the potatoes in salted water until soft. Drain and mash. Heat the butter in a skillet and saute the onions until they are very soft. Add the onions to the mashed potatoes, mixing well. Shape the potatoes into 12 balls. Divide the cheese into 12 parts and stuff each of the potato balls with the cheese, flattening them as you do so into cakes or patties about 1 inch thick. Chill in the refrigerator for about 15 minutes. In enough lard, butter, or oil (with or without annatto as you please) to cover the bottom of a skillet, saute the potato cakes until they are golden brown on both sides. The onions may be omitted, or the potato may be mixed with the cheese instead of the cheese being used as a stuffing.

This is one of my very favorite Ecuadorian foods. It’s potato and cheese and peanuts. It’s unexpected and delightful and comforting. Life really doesn’t get much better. I can’t wait to have some in when I am back in December. Literally, I cannot wait! I think I might make some this weekend.

September 20, 2011 7:00 pm
Wish #1: This would be my life. Wish #2: That my friend would give me a heads up while she is still working for the guy who is living my dream, instead of, you know, like five years later. heyitseva: jess-a: whenthewhat: Tony’s Travels - A Globe-Trotting History of Anthony Bourdain: No Reservations This is my dream. One of my first NYC jobs was working in the production office for No Reservations. It was really cool going over this list and finding the shows that I researched, did check outs for, transcribed, etc. all those years ago!

Wish #1: This would be my life.

Wish #2: That my friend would give me a heads up while she is still working for the guy who is living my dream, instead of, you know, like five years later.

heyitseva:

jess-a:

whenthewhat:

Tony’s Travels - A Globe-Trotting History of Anthony Bourdain: No Reservations

This is my dream.

One of my first NYC jobs was working in the production office for No Reservations. It was really cool going over this list and finding the shows that I researched, did check outs for, transcribed, etc. all those years ago!