cause i'm a fatty

Why hello, brunch!
Green Chile Tamale with Spring Herb Salad (avocados, tomatoes, cilantro, cucumbers, red onions)

This is a really filling salad, mainly because of the grilled chicken and potatoes. The chicken was marinated in some tandoori spices mixed with yogurt and lemon juice, and the red skin potatoes were marinated in some light mayo and ground mustard. The small pieces were skewered, and cooked in 10 minutes, which is the perfect amount of time to get this salad going [cucumbers, tomatoes, red onion and feta over romaine].

this salad has some corn we grilled, red bell peppers, yellow and red heirlooms, red onion and basil. the heirlooms are sweet and crunchy, unlike their hybrid counterparts

Surf & Turf 

Crab Salad

Like a ceviche, cut up red onions, cilantro, a little garlic if you want, and avocados. Mix with crab and some lemon juice and salt and pepper. You can create a neat presentation by placing the crab salad into a small bowl and turning it upside down on your platter, which in this case is just heirloom tomatoes and green leaf lettuce. 

Steak

Get the best looking steak at your local grocery store. If it’s a bright red and you’re buying it over the counter, it’s probably a winner. Season with salt and pepper. Cook in a hot skillet, 4 minutes each side or more depending on how thick it is. and until it’s 145 in the center [medium rare]. Eat it. If you want, make a quick sauce with some butter, cut up criminis or shiitakes, a little onion, and a good cabernet sauvignon. Season with pepper. 

Pepperoncini and Buffalo Chicken Salad 

This is the first of much salad love to come.