Srirachi, can’t live withoutchi

A quick meal that looks and tastes fancier than it is.

I had the best dinner I’ve had in a long time tonight—and I didn’t have to leave my place to get it.

Tonight Antonio and I both decided we had a lot of projects we needed to work on, so we decided we’d do our own thing, which worked out because I ended up needing to make a visit to a friend and, also, I bought some groceries last week that still needed to be eaten.

I pulled up a recipe from that I had already preplanned. I checked out the comments, because it only had received 3 stars. The comments were not great, which put me in a ‘mood’ while I was cooking. “Why am I cooking this?” I thought. “Someone already said it was bland.”

But I had all the ingredients, so what was I supposed to do?

I am so glad I made this despite a few negative comments! There was nothing bland, in my opinion, of the salmon with gingery green beans and bok choy. I forgot the bok choy at the store, so really it was salmon with gingery green beans and carrots.

The salmon perfectly complemented the cooked carrots, which tasted sweet with the added ginger. Being out of fresh ginger and garlic, I substituted from my spice rack. Green beans, which I can usually do without, tasted wonderfully with the green onions. It was a very quick recipe, with just a little pre-chopping and maybe 10–12 minutes of cooking on a skillet.

But the best part of it was the srirachi. I bought srirachi about a year or two ago after reading a wonderful article in the New York times about it. I wasn’t really even sure what to expect, but I bought it anyway—and loved it! I can’t say there’s cause for me to break it out often, but when I do, watch out! It’s a splendidly fantastic, sweet burning taste on your tongue. And it’s addictive! Try it in soups, on chili, anything that needs a real kick to it.

Try it. Love it. Let me know what you think.

Austin Restaurant Week – Fall 2011

Austin Restaurant Week helps Meals on Wheels!

Austin Restaurant Week is upon us! This is almost like a holiday in Austin.

Now, you might be wondering, “What is Restaurant Week, Antonio?”

In Austin, we celebrate Restaurant Week for 8 days over 2 weeks. This event boasts a 3 course, pre-set menu that the chef has created for the event at a reduced rate. This allows potential patrons to take a chance on a new spot. Lord knows, I don’t want to spend my hard-earned cash on place with bad service and mediocre, high-priced food!

The best part is Austin Restaurant Week benefits Meals on Wheels. In the end, when you eat, you help someone else enjoy a meal. And that is food for the soul!

For a full listing of eateries, you can go to the Restaurant Week website.

Hopefully, they will have the 509  [Bandwidth Limit Exceeded] error fixed. If not, you could begin your hunt for a good date for Restaurant Week!

Food Pic /// Fried Pizza

Fried Pizza is mm-mm good!

Fried pizza sounds disgusting, right? Well, it’s not. This little appetizer is delicious when made fresh. My mom and I took an Italian cooking class for my 31st birthday last October—in Italy. It was ridiculously cheap at about $70 per person and came with hands-on instruction for about four hours, plus a sit-down meal of appetizers, pasta, main course and dessert. You could also pay extra for wine tastings, but I felt gluttonous as was. If you ever go to Rome, take the course from Chef Andrea Consoli over at

Food Pic /// Dragon Fruit

Trying new foods is part of the fun and dragon fruit is absolutely gorgeous. I can’t say it’s my favorite fruit, but I love looking at it. The texture is a lot like kiwi with a lot of seeds.

Soup’s on

Soup’s on

A great comfort meal.

While I enjoy going out to eat, I also enjoy cooking in my own kitchen.

Today I was sick and my boyfriend was out of town, leaving me to fend for myself in the soup department. I had just received a recipe in my inbox for tomato soup, so even though I didn’t feel great, I thought I would make some homemade soup. The trip to the grocery store luckily coincided with my trip to RedBox, so it made sense.

The sandwich called for roast beef, but, since I don’t eat meat, I just left that out. I also forgot to buy arugula, so it was basically a grilled cheese sandwich with horseradish and mayo. The recipe called for sour cream, but I’m an improviser. Some people follow recipes to the T. I’m not one of them.

The result was excellent. I’m glad I made it from scratch, because it’s definitely richer that way. I also like to swirl in a bit of olive oil and balsamic vinegar to my soup as a final touch.

If you want to try the recipe, you can find it over at Real Simple. Let me know what you think!