Most people love mexican food. It's simple comfort food, not the lowest in calories but absoutely delicious no matter how you feel. I personally love nachos. To me its my favorite. I love the different textures and layers of flavors. I think the main problem is, it's hard to find good nachos or even make good nachos. For one thing you have to use the thick, chips that are sold in the mexican markets. Next you have to have good homemade refried beans (not that canned crap). If you don't have good refried beans I would have to say whole black beans is the next choice. Then of course chopped onions, tomatoes, carne asada or chicken or both (I have had them with duck at this fabulous restaurant in Paso Robles called Villa Creek but we'll talk about that shortly). Last the cheese which is a questions of what should be used. At home we used the mexican cheese blend which is basically cheddar, jack and queso fresco. Nachos of course need to be baked in a 325 degree oven for about 15 minutes and then doused with salsa and guacamole.
I just got back from Cabo and stayed at the Cabo Azul which is a beautiful hotel owned by the owner of Javiers Mexican restaurant in OC. I would have to say their nachos are some of the best that I have had. I'm really not surprised considering Javiers in the OC is one of my top favorite mexican restaurants. My friend Martin that is the pilot for the owner gave me the background on have Javiers came about. Now the owner is American... with no hispanic background. He doesn't cook so the restaurants great food really didn't come from him. When he was in college (and I will continue to refer to him as he because I can't remember his name right now), he worked as a waiter at El Torito. Every time he came into work he would ask one of the cooks to prepare in something for him to eat. Every dish this chef prepared was delicious and he loved it. When he graduated from college and moved on he told this chef that some day he would make millions and come back and open a restaurant with him. Well, he made his millions off of hotels, resorts and timeshares and kept his promise. He went back to El Torito where the same chef was still working and opened up Javiers in Laguna Beach, then expanded to Irvine Spectrum, Crystal Cove, then he opened up 4 diamond resort Cabo Azul. So getting back to the nachos. I don't know how they make them at the OC restaurants but at the Cabo Azul restaurants they are loaded down. They use the thick chips, amazing refried beans, carned asade, and the cheese they use is called chihuahua cheese. This cheese is very similar to mozzarella or oaxacan cheese which is the cheese that is typically used in chile rellenos. To top it off are big dollups of sour cream, guacamole and large slices of jalapenos. On the side is their fire roasted salsa which I don't think is used in the OC restaurants. WOW they were amazing, so amazing I ordered them 2 days in the row. The food at Javiers is well done and a higher end mexican food but never to disappoint.
Other good Mexican restaurants in OC I would have to say are, Super Antojitos (for very authentic mexican food where most of the patrons are hispanic), El Cortez, Miguels and my absolute favorite Marios in Huntington Beach. Marios has great authenic food at very reasonable prices. I also have to add that if a mexican restaurant does not have good tasty refried beans then I would run. It's a basis for their cooking and if that is not done right then I doubt the rest of the menu is. All of the above restaurants have really amazing refried beans.
If you are in the Paso Robles area you have to go to Villa Creek. Villa Creek is not exactly considered a mexican restaurant, more of a spanish influenced restaurant. They make a nacho (called not nacho) topped with duck that is amazing! Their tacos are great as well as their ceviche. We didn't get a chance to eat anything other than a few small plates but I'm sure they were just as great.
There is really so much more that I can go on and on and on about but I think I will let this lie as it is.
Monday, June 13, 2011
Tuesday, May 31, 2011
Fondant Ring Box Cake - How to use and make fondant
Fondant
So I just recently taught myself to work with fondant. I don't know if my method of working with it is what professionals would use but either way the end product came out amazing. My friend Priscilla is getting married and for her bridal shower I wanted to make a engagement ring box cake. I had seen it somewhere on the internet. When I called around to the different bakeries, they wanted to charge me an arm and a leg for this cake, so...... I learned how to make it myself. I relied on a new tool called... www.youtube.com for some pointers. I learned how to make fondant on youtube then did the rest on my own. The cake I used was just simple box cake that I made sure that I mixed for more than I needed to. This ensures less air in the cake when you overbeat it, resulting in a firmer base.
To make your own fondant:
160z mini marshmellow (I prefer the kraft jet-puffed brand)
2lb powdered sugar
1/2 C crisco or any vegetable shortening
-mixer (I use a kitchen aide) with dough hook
- put 3tbsp water in a microwave safe bowl with the marchmellows. Put in microwave for 1 minute, 30 seconds. Remove from microwave and stir until it seems all the water is incorporated into the marshmellows
-put the crisco and 2lbs of sifted powdered sugar in the bowl of the mixture and add the marshmellows to the top.
-turn the mixer onto low to start mixing all ingredients. In the begining you will need to hold the top portion of the kitchen aide mixer up a bit until the marshmellow mixture mixes and reduces down. Once the marmellow mixture reduces down you can close the top of the kitchen aide and mix normally. Once the marmellow mixture starts to pull away from the sides of the bowl it is ready for kneading.
-On a sifted powdered sugar surface, knead the marmellow until it becomes a smoothe, glossy surface. Double wrap with plastic wrap. This is ready to be used and will store at room temp for 2 weeks. You can add your color by simply kneading it in when you are ready.
When you are ready to use, simply put the prepared fondant in the microwave for 10 seconds to slightly soften it so you can roll it out. Always roll it out on sifted powdered sugar and treat it kinda like playdoe. Fondant that is left out (without being wrapped), will get very stiff and hard.
***Homemade fondant is tastier and more cost effectient than store bought fondant...***
So I just recently taught myself to work with fondant. I don't know if my method of working with it is what professionals would use but either way the end product came out amazing. My friend Priscilla is getting married and for her bridal shower I wanted to make a engagement ring box cake. I had seen it somewhere on the internet. When I called around to the different bakeries, they wanted to charge me an arm and a leg for this cake, so...... I learned how to make it myself. I relied on a new tool called... www.youtube.com for some pointers. I learned how to make fondant on youtube then did the rest on my own. The cake I used was just simple box cake that I made sure that I mixed for more than I needed to. This ensures less air in the cake when you overbeat it, resulting in a firmer base.
To make your own fondant:
160z mini marshmellow (I prefer the kraft jet-puffed brand)
2lb powdered sugar
1/2 C crisco or any vegetable shortening
-mixer (I use a kitchen aide) with dough hook
- put 3tbsp water in a microwave safe bowl with the marchmellows. Put in microwave for 1 minute, 30 seconds. Remove from microwave and stir until it seems all the water is incorporated into the marshmellows
-put the crisco and 2lbs of sifted powdered sugar in the bowl of the mixture and add the marshmellows to the top.
-turn the mixer onto low to start mixing all ingredients. In the begining you will need to hold the top portion of the kitchen aide mixer up a bit until the marshmellow mixture mixes and reduces down. Once the marmellow mixture reduces down you can close the top of the kitchen aide and mix normally. Once the marmellow mixture starts to pull away from the sides of the bowl it is ready for kneading.
-On a sifted powdered sugar surface, knead the marmellow until it becomes a smoothe, glossy surface. Double wrap with plastic wrap. This is ready to be used and will store at room temp for 2 weeks. You can add your color by simply kneading it in when you are ready.
When you are ready to use, simply put the prepared fondant in the microwave for 10 seconds to slightly soften it so you can roll it out. Always roll it out on sifted powdered sugar and treat it kinda like playdoe. Fondant that is left out (without being wrapped), will get very stiff and hard.
***Homemade fondant is tastier and more cost effectient than store bought fondant...***
~Tiffany's Engagement Ring box Cake~
***The ring in this picture is plastic and purchased on the internet. The rest is cake and fondant***
The First Day
So I just started this bog which I wish I had started years ago. This blog will be dedicated to my love of food. Not just making it but consuming it as well. I have been very fortunate to have been able to enjoy the best of the best restaurants throughout the world. I don't know if I should start this blog with reminiscing and sharing the past great food places that I have been to or if I should just move forward with future experiences. Either way I hope to enrich each and every life that reads this blog. Food is not just a way to survive but its a way of life, love and passion. I not only love to cook and bake, but I love to find the next perfect meal!
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