The Yum Yum Factor

Oh Cinco de Mayo, how I love you because you are another excuse to throw a pork roast in the oven and make some tacos. Okay, I don't really need an excuse to do that but sometimes it's nice to be put yourself on the spot when you realize it's been ages since you have roasted up a big, old chunk of pig to wrap in stack of corn tortillas. Sometimes we all need a push. I like to use this David Chang recipe for pork sometimes because the meat comes out delicious, with crispy, crunchy bits but the flavour is neutral and I can use it for a ton of different things afterwards. A bit of ginger scallion sauce with some gochujang something or other and it's kind of Korean or add some smoky BBQ sauce and I have a pulled pork sandwich. Since this was a big 10 lb picnic pork roast, I wanted lots of leftover meat that could be repurposed. I am not even going to link to any one of the 100000 versions of this recipe that are out there because everyone makes it, everyone tweak...

There is nothing that tastes fresher or cleaner than ceviche and it's my go to dish when I have a spent a weekend of eating debauchery. There is no oil or added fat of any kind, it's raw, it's cold, it's fresh and it has crunch.You can eat a huge bowl of it and it will amount to almost nothing at the end of the day so you can sit right back down and eat another bowl, guilt free. Clearly, because this dish is not cooked, you want to buy yourself some really fresh fish from a reliable fishmonger like Hooked or my Beaches staple,  The Beach Fish House . Look, I don't know where you live but if you don't know where there is a great fish shop in your hood, take the time to find one. You can thank me later. Ceviche is a popular dish across Mexico, Central and South America and I have yet to meet one that I didn't love. Basically, it's fish or some sort of seafood, marinated in citrus and served cold and from that point, the variations are endless. Gra...

It's finally time to throw in the towel and admit that it is now winter. Despite the fact that nature has been teasing us with sunny, springlike weather for the last week, the end is nigh and that means we are going to need some soup so It's Friday It Must Be Soup is resurrected. I am not sure how I came to make this soup because I went to the store with a different intention altogether. It started out as an idea to make a kind of mexican potato leek soup using some roasted jalapeño peppers and cilantro but then I saw the lovely cauliflower calling to me. "Hey lady! Don't I look delicious? Why are you ignoring me over here? I am just as boring looking as a potato. Have you no heart?" You know, it certainly did look delicious so I grabbed it up, still thinking I would stick to the plan but then I didn't like the look of the leeks and they were way too expensive. I thought about how delicious roasted cauliflower is with some cumin and then I could roast ...