Food Network has a new series coming out, and this Hot Potato was chosen to compete! Can you believe this killer line up of All Star mentors! Hosted by Ted Allen, chefs Bobby Flay, Alex Guarnaschelli, Curtis Stone and Michael Symon, will guide the home cooks (including me) through challenges deemed difficult for even the most-well-seasoned chef. In the end, only one mentor and mentee will win bragging rights… and $50,000! It was an honor to be chosen as part of this inaugural cast. I can’t wait to see how it all comes together. Tune in to Food Network on Sunday March 1st at 8pm central time to see how I fare in this exciting new series. Just can’t wait till Sunday? Check out some promo videos here!
Oh, downtown Dallas. I want to love you. I love most downtown areas, typically the epicenter of the city, filled with pedestrian and retail activity, thriving with business and innovation. And Dallas isn’t the worst, but it could definitely use a bit of improvement (and the demolition of the terrible underground tunnels). Regardless, I spend over forty hours a week in this city center, and the most important part of my day is definitely lunch (outside of working, of course). I’ve been working downtown for almost two years now, and I’ve learned to love some of my downtown lunch options. My criteria for lunch is 1)has to be somewhat healthy 2)walkable location. Other than that, I’m pretty open to different cuisines and price points. When I first starting working downtown I found a lunch spot list someone had compiled, and I found it to be extremely helpful. And since lately I’ve been trying to accomplish more good deeds than bad, I’m […]
I’m so thrilled to have my very first feature article published in such a cool indie magazine! The spring issue of Remedy Quarterly is available now and features an article I wrote and photographed about my family’s very original recipe for tamales. Remedy Quarterly is a fabulous ad-free publication featuring stories of food and recipes for feeling good. I love that each issue is centered around a theme. The stories and the pages that follow are filled with quirky illustrations and stunning photography. I’m so honored that I was able to share this story & recipe which is very near and dear to me. The recipe dates all the way back to the great depression! You can order a copy of issue 12: GROW here. Isn’t my granny (pictured above) just precious, teaching me how to roll cabbage tamales above. That’s my great grandmother and her husband pictured inset in the black and white photo on the left.
Having trouble deciding what kind of turkey to cook for Thanksgiving? This will help. Please comment below and let us know what your results are.
Two Hot Potatoes love Chefs for Farmers and Cafe Momentum, so when Chefs for Farmers announced the June 1st “Get Some #&@% Credit Sous Chef Competition” benefiting Cafe Momentum, we knew we had to attend. It was the first time we’d seen the Trinity Groves setup in action, and we’re really looking forward to the future of this area. What an incredible addition to the city of Dallas. Chefs for Farmers always throws top-notch events – as seen here at their event in Fort Worth and here at their event at Highland Park Cafeteria. We should probably have a post from last year’s event, but I think we might have had too much fun at Lee Park, and the pictures are better unseen. Luckily, we kept it together (mostly, anyway) at the sous chef extravaganza on Sunday. We both tried every dish and dessert and drink in the space, and we left with joyful, full stomachs. In the end, our votes for the top dish […]
More Mac n’ Cheese
It’s no secret that we love macaroni and cheese here at Two Hot Potatoes. So far we’ve posted Chef Pierre’s version and a version with bacon. I’m surprised we haven’t posted Martha Stewart’s version yet, as it’s my go-to favorite. But for today’s installment of mac n’ cheese, we’re featuring the Pioneer Woman’s recipe. Since we’re going to Cabo this weekend, I’ve been trying to cut down on food like this, but I had a break down on Monday night, and all I could think about was mac n’ cheese. When I’m looking for a recipe that’s more indulgent, more caloric, heartier and super satisfying, I usually turn to Pioneer Woman. I’ll be honest, this recipe was good. But it wasn’t the best. It really depends on what kind of mac n’ cheese lover you are. This version was really, really creamy. So much so that my husband suggested it tasted like half grits half macaroni. I think the next time I make […]
Most Super Bowl Sunday food posts would include your typical nachos, wings, pizza or 7-layer dip. And don’t get me wrong, I love those items. And there have been times when I’ve indulged in way too many doritos with 7-layer dip on Super Bowl Sunday. But this particular Sunday was much more low-key. Just the two of us at home with a huge pot of gumbo. I mean, I didn’t want to ignore the heritage of Super Bowl completely. It’s almost embarrassing that I’ve never to been to New Orleans. It’s so close to Dallas, and such a food-centric city. Plus, I love Cajun food, beignets and oysters. And I LOVE gumbo. I’ve made it a few different ways – using chicken thighs, using oysters, with okra, without okra, vegetable oil roux, duck fat roux. This particular recipe is based off a number of different recipes I’ve tried, and can easily be adjusted based on what you have around the house. Seafood […]
Winter Squash Soup with Spinach and Bacon
I’m not one for New Year’s resolutions or resolutions of any kind really. I prefer to do what feels right/best for me at any given moment, and not feel guilty about breaking some impossible promise I made to myself in January – when I most likely had seasonal depression and wasn’t thinking clearly anyway. However, I have been meaning to join a produce coop, so when Urban Acres had a Groupon I jumped at the chance. I’ve signed up for a half share of organic produce every other week. Not only does this help me eat more locally, but I’m also encouraged to try new recipes with vegetables I would have never picked up at the store. My husband is obviously thrilled with the exciting new vegetable experimentation going on in our house. Last weekend I picked up my bin to find rainbow chard, turnips, winter squash, potatoes, oranges, apples, spinach and kohlrabi. I obviously had to look the kohlrabi up – […]
Last week I had the pleasure of relaxing with friends and soon-to-be family in Punta de Mita Mexico. It’s located on the West coast, just near Puerto Vallarta. We stayed at our friends lovely home on the beach, Casa Papelillos, which if you’re interested, is available to rent year round. Pictures simply do not do this mansion justice; it is absolutely breathtaking! We were waited on hand and foot by the kindest people. The views, the service, and oh my, the FOOD, everything was top notch! Here are just a few highlights form the trip, but you’ll have to check out my flickr for more soon. Guerrado, the head chef at Casa Papelillos, quickly became my new best friend. Every day we had a full spread for breakfast, lunch and dinner with multiple courses – every morsel delicious! I have been dreaming of this red snapper dish (pictured above) since we left. In my broken Spanish I pleaded with them […]
So just in case you didn’t notice, this hot potato honeymooner just returned from a once-in-a-lifetime, three-week trip to Australia, New Zealand and Fiji. And it was a ridiculously-amazing-heavenly-unbelievable-out-of-this-world trip. But, when you travel, eat and drink constantly for three weeks you tend to gain a pound, or two. So this hot potato is trying to make it through the holiday season without doubling in size. We’ll see. In Fiji, we ate tons of seafood, and I came home craving nightly seafood dinner. But, instead of mud crab dipped in cajun butter sauce, I chose a healthier poached halibut. I added some bay scallops and shrimp to the recipe, but it would stand perfectly fine on it’s own. Best of all, it’s low calorie and low fat. So you can eat a piece of pie when you’re finished and not feel too guilty. Poached Halibut in Leek Broth 3 leeks, white and light green parts only, sliced 1/4-inch thick on the diagonal […]