This is a tale of three adventures. Capers, really. Even shenanigans. Foodie shenanigans. No, that makes it sound more cheeky than it really was. Capers. Definitely a caper. This is a tale of three gastronomical capers.
On Friday, group of friends and I traversed across the vast swaths of town to the far east, to a small place of our acquaintance, a mystical, ethereal place known only as Thai Thai. We were a world-weary band of travelers, three young ones and seven others who just act young. We descended on the tiny, tiny island of taste and took over about half the place. We were treated with kindness and brought several succulent dishes of varying heat. Josh and I partook of the spring rolls, being ravenous as we were, and considering that we had traveled to such lands before, consider ourselves connoisseurs of that delicacy. Then Josh sated his rumbly tumbly with a spicy dish called “Moo Pad Prig Khee Noo,” made of pork and fresh chili peppers and garlic. Continue reading
Like most things I cook, I didn’t have a recipe for this per se. I just threw in flavors that I enjoyed in the estimated quantities below and I have to tell you, my apartment now smells fantastic. The cinnamon, cumin and coconut are just wafting through the air and even though I was making this for tomorrow’s lunch, I was so tempted to just eat it all right then and there while standing at the stove. To go with it, I cooked up some couscous (the best 5 minute food there is) with chicken stock and dried rosemary. Josh is out of town, so I more or less engineered this recipe to feed just myself. It’d be very easy to increase the recipe by however many people you’d like to feed.
…and it was.
Grilled spiced chicken quarters (cumin, coriander, ancho chile powder, cinnamon, lemon, olive oil, salt, pepper and rosemary)
When I was a kid I had, for some unknown reason, a total love of all things Moroccan. Now, I’ve never been to Morocco (although I’d love to go some day), didn’t know anyone from Morocco, had absolutely no connection to the place whatsoever. But it intrigued me, and still does to this day.
So I love finding Moroccan recipes. I was particularly excited to see this one, while watching Tyler Florence’s show on Food Network. I love Tyler Florence. I really do. But I’ll wax poetic about that in another post later. Anyway, he was making Moroccan brick chicken with yogurt sauce and couscous and it looked, as all his food does, absolutely divine so I thought I would try it sometime.