LETS MAKE SOME MOTHERFUCKING CHILE RELLENOS.

LETS MAKE SOME MOTHERFUCKING CHILE RELLENOS.

TAKE A POBLANO PEPPER. OR AN ANAHEIM CHILI, INFACT - TAKE THE ANAHEIM CHILI BECAUSE ONLY DOUCHEBAGS WHO WATCH BOBBY FLAY STILL EAT POBLANOS. CUT A SLIT IN THE SIDE. PICK ALL THE SEEDS AND SHIT OUT. GRILL THAT SHIT TIL THE OUTSIDE IS ALL BLACK. PEEL THAT BLACK SHIT OFF. TAKE SOME OAXACA CHEESE. ITS MEXICAN STRING CHEESE. OAXACA IS A FUN WORD TO SAY. OAXACA OAXACA OAXACA. STUFF THAT SHIT INSIDE THE PEPPER. MIX ABOUT A CUP OF FLOUR WITH SOME SALT, NOT TOO MUCH - DICK, BE REASONABLE ABOUT IT. WHIP UP SOME EGGS UNTIL THEY'RE FLUFFY. DON'T DO THIS IN FRONT OF A BUNCH OF GUYS 'CAUSE IT'S GONNA LOOK LIKE YOU'RE JERKING OFF. THEY WILL MAKE FUN OF YOU. POKE A TOOTHPICK THROUGH THE PEPPER TO CLOSE THAT SHIT UP. TOSS THE SEALED-UP PEPPER IN THE FLOUR (DON'T ACTUALLY TOSS IT, DICK - YOU SET IT IN THE FLOUR, AND TAKE SOME OF THE FLOUR AND POUR IT ON TOP AND THEN SORT OF ROLL IT AROUND. IF YOU'RE ACTUALLY TOSSING IT YOU'RE AN ASSHOLE AND SHOULD QUIT COOKING.) THEN RUN THE FLOUR-COATED PEPPER THROUGH THE EGGS TO GET IT COATED. THEN FRY THAT SHIT. I USE A DEEP FRYER BUT YOU CAN JUST USE A POT FULL OF OIL. GET THAT SHIT CRISPY, SET IT ON SOME TOWELS TO DRY - I WOULD NOT SUGGEST USING THE SAME TOWEL YOU CLEAN YOUR DOG'S PEE UP WITH - UNLESS YOU'RE COOKING FOR YOUR EX. THEN DO THAT. ESPECIALLY IF SHE STOLE ALL YOUR CDS. OR DON'T, ACTUALLY, BECAUSE IT MESSES WITH THE INTEGRITY OF YOUR FOOD. ALSO: WHO KEEPS CDS? GET AN MP3 PLAYER, DICK.
ANYWAY, PUT THAT SHIT ON A PLATE WITH SOME BEANS AND RICE AND EAT THE FUCK OUT OF IT.

GRAND RE-OPENING!

How do you get back into doing something you've neglected for a while?

I like to just go ahead and tear off the metaphorical bandage.

(In the case of real bandages, I'm often meticulously slow as to avoid the potential for owies)

So- Check it out! Here I am writing things again.

Let's kick this off with a real quick recipe I learned on my Honeymoon in Latin America:

Baja California style Ceviche.

4oz. Fresh fish (Red Snapper, Tilapia, Sole - or any kind of white fish you like)
2 Large heirloom tomatoes - small dice
1 Med. onion - small dice
2 TBSP minced cilantro
1 Small serrano chile, brunoise
1 1/2 C. lime juice fresh.
1/2 C. lemon juice, fresh.
Sea salt - to taste.

Chop up the Fish real good like, toss in with the onion, tomato, cilantro, and chili. Cover with the lime & lemon juice, and let it sit for an hour.

Then eat it.

So there you go. I learned that at some point in the last... what is it? 2 years? Jesus, I suck at blogging.

Go read my Yelp! reviews, I've been better at keeping up with that.