Bernardo LOVES quorn!But you can't find it in Germany... so we made it our goal to make Quorn tacos. So we did. Two different types of Quorn. PS. we took back the pepperoni pepper dip, I kind of regret not trying it.
Wednesday, June 13, 2012
One day in Antwerp I was supposed to be on the radio with my friends Jurgen and Tony. Jurgen is a Belgian DJ with a face that is apparently more attractive than Brad Pitt's according to some iphone app. Tony is a part time ex-pat who lives in Antwerp. He apparently lived in California for sometime, but I would have never taken him for a west coaster since he had NO idea who the Wipers were. Anyway, Jurgen Djed a show I played and we all became friends. Seriously cool dudes. They invited me to be on their radio show, I agreed enthusiastically. When the day came around we went to the studio and found ourselves to be locked out. Truly unfortunate. After some beers and a couple of splifs I asked them if I could make them some tacos. They were totally stoked, as was I.
For this particular batch of tacos I decided to go classic mom taco style; flour tortilla pre shred cheese, iceburg lettuce, tomatoes. When we were at the grocery store Jurgen went to pick out the ground meat. Imagine my surprise when the meat turned out to be breakfast pork sausage! It was still pretty delicious though.
Saturday, May 26, 2012
THANK YOU ANTWERP
That was so easy! We just went to the store down the street from our house and found every ingredient needed for some BITCHIN' BELGIAN tacos. Antwerp has such great food but I can guarantee these are definitely on the list of best tacos in the 'twerp. This is how it was made:
2 lbs (or whatever they call it here) of mysterious white ground meat (Fletcher thinks it was turkey... I believe him)
Flour Tortillas (lots)
One bag of misc. peppers, onions and carrots (strange combo, yet delicious)
One pack of pre-made taco seasoning
a head of ice berg lettuce (shreddy letty Van Halen)
2 Tomatoes on the vine
package of coriander (In europe they don't call it cilantro)
Garlic Salsa (medium)
pre shred bag of cheese medley for Au Gratin
Mix the peppers, taco seasoning and mystery meat in a frying pan and cook until done. Take your flour shells and heat them up on your stove top because your tiny flat does not have an oven. Cut your tomatoes, cilantro, and lettuce. Open the bag o cheese, have Mack make you a cocktail and VOILA! Taco Party!
Sunday, May 20, 2012
GREETING TACO FRIENDS!
I have a dream. I am traveling across Europe and North Africa this summer and it is my dream that I make tacos for friends I meet along the way. Tacos are apart of my semi daily life, they are delicious, easy to make and lend themselves to be altered according to food allergies or dietary needs. Above shows a typical taco in my house being shared by myself, my room mate Lisa Schoneberg, and my Olympia bestie Sara Pete!
These are the 1234 N Sumner traditional breakfast tacos. Recipe below:
1/2 package of Soyrizo
5 cloves of garlic (cause we keep it real)
1 bunch of Kale
2 cups of broccoli
6 corn tortilla shells
In one pan throw in a little bit of olive oil (don't get too crazy) and throw in the onions, garlic, and yams.... let these mutha's cook for a bit.
In a pot you want to boil a little bit of water and put in a steamer tray.. then filled said steamer tray with broccoli and kale. (you can also just throw the kale and broccoli in a pan with a half cup of water for the same effect.)
In a separate pan, melt a little butter as you scramble your eggs. Once the butter is melty put in your eggs girl. salt, pepper and rosemary to taste!
After the the yams are cooked, throw the Soyrizo into the pan with them to heat it up (Soyrizo is precooked babes.)
NOW it's time to heat up your shells. This can be done in a variety of method. My personal fave is to put them in the George Forman grill. Lisa prefers the stovetop method. this part is up to your own discretion.
If all goes well you might have something that looks like this:
STAY TUNED for international taco adventures!