The best part of having dinner guests is getting to put them to work in the kitchen.

My brother Josh was home the last couple of days on a small break from water polo which means I had a kitchen slave.

And what good is a kitchen slave if you don’t take full advantage of them?

So for dinner I decided to make something I’ve been wanting to make, but haven’t wanted to spend all that time in front of the stove doing the same thing over and over.

I realize that I haven’t even told you how to make something yet and it already sounds not fun at all.

BUT, you can make these just a couple of servings at a time since you probably won’t be eating a whole batch and it will take no time at all.

You will need…

1 package corn tortillas, cut into 4 triangle stacks

¼ cup – 1 cup of oil that has a high smoking temperature (vegetable oil, peanut oil, safflower oil)

Salt to taste

Start by heating ¼ cup oil in a large sauté pan.

When the oil is very hot add in individual tortilla triangles in a single layer. Do not over crowd the pan.

Fry the tortillas until they are golden brown on both sides. About 2 minutes a side.

When they are nice and golden, remove them from the oil and place them between two paper towels to wipe off the excess oil.

Love and Beer Floats

Angela

Homemade Tortilla Chips 

1 package corn tortillas, cut into 4 triangle stacks

¼ cup – 1 cup of oil that has a high smoking temperature (vegetable oil, peanut oil, safflower oil)

Salt to taste

Start by heating ¼ cup oil in a large sauté pan.

When the oil is very hot add in individual tortilla triangles in a single layer. Do not over crowd the pan.

Fry the tortillas until they are golden brown on both sides. About 2 minutes a side.

When they are nice and golden, remove them from the oil and place them between two paper towels to wipe off the excess oil. 

Well, all six ladies made it back from Vegas in one piece. There were a couple of touchy moments, but everyone survived. Not only did we make it out unscathed, but we also had an awesome time.

But after two days of not much food and too much booze, I was ready to get in the kitchen and make myself something tasty.

No matter how bad I just wanted to curl up and take the longest nap EVER.

You will need…

1 ½ to 2 lbs of short ribs

2 tablespoons olive oil

1 teaspoon red pepper flakes

1 pear, pealed and diced

1 kiwi, peeled and diced

4 green onions, chopped

12 cloves garlic, minced

8 tablespoons soy sauce

4 tablespoons white sugar

2 tablespoons sesame oil plus and extra tablespoon

¼ cup plus 3 tablespoons plus rice vinegar

1 tablespoon minced fresh ginger

2 to 3 cups chicken stock

½ green cabbage, sliced

½ red onion, thinly sliced

2 tablespoons sesame seeds

Salt and pepper to taste

8 grilled or heated flour tortillas

Start by preheating your oven to 300 degrees.

Then, in a Dutch oven or oven safe pot, heat the olive oil and the red pepper flakes.

Season your meat well on both sides with salt.

When the oil is nice and hot, add in the short ribs and sear them until browned on all sides. About 10 minutes.

Remove the pot from the heat and add in the pear, kiwi, green onions, soy sauce, sugar, 2 tablespoons of sesame oil, 3 tablespoons rice vinegar and ginger.

Pour in the chicken stock just until the beef is covered.

Stir up the mixture, cover and place in the oven.

Cook for 3 to 4 hours. Till the meat pulls apart easily.

As soon as you put the meat in the oven, combine the cabbage, onions, remaining sesame oil and rice vinegar, and the sesame seeds.

Toss the mixture well and make sure to stir ever 20 minutes or so.

When the meat is done, pull all the meat  part.

Assemble the tacos with a warmed tortilla, ½ cup meat and ¼ cup of cabbage mixture. Drizzle with the sauce from the meat and serve hot.

Love and Beer Floats

Angela 

Calbi Short Rib Tacos

1 ½ to 2 lbs of short ribs

2 tablespoons olive oil

1 teaspoon red pepper flakes

1 pear, pealed and diced

1 kiwi, peeled and diced

4 green onions, chopped

12 cloves garlic, minced

8 tablespoons soy sauce

4 tablespoons white sugar

2 tablespoons sesame oil plus and extra tablespoon

¼ cup plus 3 tablespoons plus rice vinegar

1 tablespoon minced fresh ginger

2 to 3 cups chicken stock

½ green cabbage, sliced

½ red onion, thinly sliced

2 tablespoons sesame seeds

Salt and pepper to taste

8 grilled or heated flour tortillas

Start by preheating your oven to 300 degrees.

Then, in a Dutch oven or oven safe pot, heat the olive oil and the red pepper flakes.

Season your meat well on both sides with salt.

When the oil is nice and hot, add in the short ribs and sear them until browned on all sides. About 10 minutes.

Remove the pot from the heat and add in the pear, kiwi, green onions, soy sauce, sugar, 2 tablespoons of sesame oil, 3 tablespoons rice vinegar and ginger.

Pour in the chicken stock just until the beef is covered.

Stir up the mixture, cover and place in the oven.

Cook for 3 to 4 hours. Till the meat pulls apart easily.

As soon as you put the meat in the oven, combine the cabbage, onions, remaining sesame oil and rice vinegar, and the sesame seeds.

Toss the mixture well and make sure to stir ever 20 minutes or so.

When the meat is done, pull all the meat  part.

Assemble the tacos with a warmed tortilla, ½ cup meat and ¼ cup of cabbage mixture. Drizzle with the sauce from the meat and serve hot.