Ageists, step to the side - who says that an old banana can't be the sweetest thing you've ever put in your mouth? With a luxe combination of bananas, butter, brown sugar and booze, this recipe proves the naysayers wrong. Dead wrong.
Dirty Dishes #15: I Don’t Want To Taco About it
|On This Episode
As Eve bemoans her latest hangover and tries to remember last night’s shenanigans, we dish about the ultimate hangover cure: breakfast tacos with a homemade chorizo recipe you can only get here. But because we don’t know where or how to stop, we go straight into all that is holy in the taco world: fish tacos of all sorts. Including how to correctly grill octopus. Cass confesses the dirtiest thing she has in her freezer (which pairs beautifully with her truffle oil). And last but not least, since no hot taco is worthy of knocking back without a sexy ass salsa, we top it all off with the hottest peppers ever and margaritas so lipsmackingly good, you’ll wet your rim over them.
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How to Grill a Whole Octopus
- Chances are, your whole octopus is frozen, let it thaw in the refrigerator the day before.
- Drop the thawed octopus in a pot of boiling water.
- Cook until it’s warm and tender (depends on size, can be a few minutes to up to 90 minutes), use a paring knife to test tenderness.
- Let it rest for a few minutes, brush with olive oil, fresh lemon, salt and pepper.
- Throw it on a hot grill for a few minutes, until there are some crispy bits.
- Let it rest again, then slice it on up.
Cass likes to take Eve’s grilled octopus down wrapped in a flour tortilla with shredded cabbage, red onion, garlicky aioli, a squeeze of lime and a sprinkling of smoked Spanish paprika. Why? Because she fucking can.
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Saucy Recipes from this Episode
Beef and Pork Chorizo ala Maria Garcia
1 lb. ground beef or pork (we’re equal opportunists, so we do 1/2 of each and mix ’em together)
1 tsp. salt
1 tbs. oregano
1 tbs. minced garlic
1 tsp. cumin powder
1/4 c. white vinegar
1 small package of chile powder (get the good shit)
Mix the salt, oregano, garlic, cumin, vinegar and chile powder until it forms a paste. Mix meat with paste, and refrigerate the chorizo overnight. When you are ready for hot chorizo action, saute in a skillet until browned and slightly crispy. Serve with your favorite pretty tacos.
Lamb (or Goat or Beef) Barbacoa
3 lbs. of lamb – I like to use a boneless leg of lamb (beef short ribs or even goat meat make good partners for this orgy as well)
1 onion, quartered
4 cloves of garlic, peeled and smashed
1 tsp. of black pepper
1 tsp. of ground coriander
1 tsp. of cumin
1/8 tsp. of ground cinnamon
2 whole guajillo chile pods, seeds and stems removed
1 quart of beef stock
2-3 avocado leaves (you can substitute bay leaves if you can’t find these shits, because in some places they are illegal!)
chopped white onion
warmed corn tortillas
This bitch is fucking easy as hell to prepare, so if you know you are going to go out and tie one on some kinda filthy, maybe through this in the crockpot before you go out, m’kay? You’ll thank us later.
Put your lamb, onion, garlic, black pepper, coriander, cumin, guajillo chiles, beef stock and avocado leaves in the crock pot and turn on low. Let the lamb melt into tender, shreddable happiness, about 10-12 hours (8 or so if you are doing short ribs, cubed lamb or goat). So basically enough time for you to head out, get sweaty, sloppy and bailed out of jail.
Remove the lamb and set aside to cool slightly. Plunk the remaining liquid in the crockpot into a blender, being careful to remove the avocado leaves. No one likes crunchy sauce. Blitz that baby until smooth. Go back to your lamb and shred with two forks, Freddy Kruegering that shit into manageable bites. Dribble some of the chile sauce from the blender into the meat and continue to mix until super wet. Like staring into Eric Ripert’s dreamy blue eyes kind of wet.
Fuck the fork for this one – use the warmed corn tortillas as a utensil to scoop up the unctuous meat, topping with onion and cilantro. Eat until the hangover subsides a bit and the room stops spinning.