Pokeworks Sushi Burrito

Wanted: The Sushi Burrito!

The ‘Sushi Burrito’ has hit NYC and it’s amazing.

Posted by INSIDER food on Friday, March 4, 2016

WHY do I live in Austin where almost nobody makes good poke, let alone a sushi burrito?! I want this damn sushi burrito that is taking NYC by storm… so bad! And, maybe a better question, WHY do I even want one of these damn sushi burritos so badly when I know fully well that it’s just one giant log of sushi cut in half instead of into rolls? I worked for a Japanese restaurant group for years, I’ve had more sushi in my life/body than most people I know, yet still, I WANT MORE. I want this giant sushi burrito in my mouth.

I wasn’t personally affected by the exclusivity of the cronut or the internet-wide fanfare over the ramen burger but this one is really hitting a chord with me and my stomach. I guess because sushi and burritos are two of my very favorite things to eat, my dumb self just can’t resist.

There’s plenty of sushi burrito chatter floating around the internet, but the above video from INSIDER Food is what really got me going. (Yes, even with its in-your-face flute jam.) Like I said, I totally realize there are very few burrito-esque qualities to this monstrous tube of deliciousness (no tortilla, no beans, just the rice and avocado aspect, which is also present in Japanese/Hawaiian food). I don’t care, though. I want to hit up Pokeworks and order this sushi burrito (or as they call it, “Pokiritto”) and order all the raw fish in the world. Preferably in burrito form.

If you’ve had the joy of experiencing a sushi burrito in your life, tell us about it! Worth the hype or totally overblown?

Pokeworks Sushi Burrito

(Image: Pokeworks Facebook)

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Al Pastor San Miguel

Late Night Eats in Mexico: Pastor to Die For

Al Pastor San Miguel

You guys. Look. Look at that plate of deliciousness!

Okay, let me take a step back. At the end of the week I’m headed to Tulum (which, in case you didn’t know, is a little beach town on the Caribbean coast of Mexico, about a 90 minute drive south of Cancun). I’ve never been to Tulum before, but I’ve heard it’s a wonderland of beautiful beaches & cenotes, Mayan ruins, bohemian vibes, and great food. And yes, when I’m back later this month, I’ll be sure to give you a full report, especially on the food aspect!

While Tulum will be a new travel experience for me, I do know one thing I plan on eating a TON of while I’m there: pastor tacos.  Thanks to my visit to San Miguel de Allende (a gorgeous town in central Mexico, south of Mexico City) last year, I now realize how wondrous true pastor really can be. Pastor is a big late-night draw in certain parts of Mexico, and it’s so much better than the late-night hot dogs we’re used to in the USA. And sure, I’ve had plenty of al pastor here in Texas, but it is NOT THE SAME as the succulent, spicy, rich meat you find in Mexico.

The best pastor in San Miguel de Allende was at a little taco cart called Andy’s, which doesn’t open until after dark, so we’re talking late night treat only. And when I say taco cart, I mean taco cart. There’s a few little counter seats where you can get a glimpse of the action, but otherwise it’s standing room only. You walk up, order what kind of tacos you want and how many (trust me, never stop at just one) and then wait for your order to be ready and served up to you on a plastic plate covered in… more plastic.

Andy's Pastor San Miguel

So let’s talk about the composition of these tacos. The pork revolves around on a giant upright spit (think similar to a traditional kebap or gyro). The pork is sliced directly off the spit, fried up on the flat-top with gooey white cheese, garnished with traditional toppings (onion, cilantro, spicy salsa). You can also get pineapple or no pineapple. Some people have an aversion to adding the fruit, but I love it. You can see it roasting there above the pastor itself.

Just look at this glorious messiness… yes.

Al Pastor San Miguel

These pastor tacos are traditionally served on small corn tortillas, but you can also get “gringo” style which is basically the same exact taco, just served on a big flour tortilla. You really can’t go wrong either way! If you’re ever in San Miguel de Allende, Andy’s is definitely the place to hit up… they don’t have a website that I can find, but if you ask a local, they should be able to help you out. And as far as the best pastor in Tulum… well, I’ll let you know sometime in March!

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Spicy Baked Buffalo Cauliflower

Super Bowl Snack Zone: Baked Buffalo Cauliflower

Spicy Baked Buffalo Cauliflower

One of our favorite eating holidays of the year is here! Well, almost here. The Super Bowl is THIS SUNDAY! If you’re a dedicated snacker like the rest of the ES team, you’ve probably been making some extreme Super Bowl party eating plans, so I respect the fact that your football food may already be decided. But but BUT! You should make a little bit of time to include this buffalo cauliflower in your Sunday Funday.

I’m not telling you to make this recipe because it’s healthy, I’m telling you to make it because it’s GOOD. So good it could replace the wings in your menu. There, I said it. I think the trick to making this particular kind of buffalo cauliflower especially amazing is the double-baking method. You coat the cauliflower bake it once, baste it in delicious sauce, then bake it again to seal in the flavor and texture. The result? Seriously binge-able finger food that everyone will be raving about the whole game. Trust me on this one.

**Note: these cauliflower bites are pictured with another absolutely delicious football app we recently made: baked almond chicken nuggets. I can’t claim any credit for the chicken recipe, but those lil’ guys are perfect for serving alongside your cauliflower and I highly recommend adding them to your snack spread as well!

Baked Buffalo Cauliflower Bites

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Butternut & Zucchini Noodles with Sausage and Parm

Super Spiralizer: Butternut & Zucchini Noodles with Sausage and Parm

Spiralized Butternut Squash with Parm and Sausage
It’s time. Time for another spiralizer recipe! This one is chock-full of delicious zucchini and butternut squash and plenty of sausage and cheese. So you really don’t feel like you’re eating boring “health food.” It’s just delicious, delicious dinner and I promise you will love it. The sweetness of b-nut squash and caramelized onion marry with the saltiness of parmesan cheese, chicken sausage, and the earthiness of brussels sprouts and mushrooms.

There’s so much flavor in this dish that you don’t need an actual sauce. Tossing everything in coconut oil and parmesan should do the trick, just make sure to add plenty of fresh cracked black pepper at the end. Of course, if you love a marinara or an alfredo on your noodles, go ahead and add your favorite sauce into the mix right before serving.

Butternut & Zucchini Noodles with Sausage and Parm

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Homemade baked pretzels

Party with Homemade Pretzels!

Homemade Baked Pretzels with Cheese SauceThe best part about football is the FOOD. Don’t get me wrong, I like watching the game as much as the next person (possibly even more, when the Seahawks are playing) but the snacks at tailgates, stadiums, and watch parties are the most exciting part besides the event itself. Every year I like to challenge myself to make new and exhilarating Super Bowl snacks for everyone to enjoy, and this year is no different. Of course, the football cooking extravaganza has been going on all month… and last week it was all about the pretzel.

Pretzels are always good, but pretzels with cheese sauce are better. Last weekend my lovely friend Holly had the brilliant idea to make our own pretzels (yes, with cheese sauce!) so for the first time in my life, I learned how to make homemade pretzels! It wasn’t as hard as I thought it would be, especially because we followed Alton Brown’s pretzel guide, which of course was hella thorough. The finished pretzels were so, so good. I definitely recommend serving them warm and don’t skimp on the salt! Mmm… salt. Perfect paired with a frosty beer during the game.

If for some reason you don’t want to make the cheese sauce included in this recipe (why not though?!) I recommend serving with dijon mustard or spicy mustard.

Homemade Soft Pretzels

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Red Quinoa Crock Pot Stew

A Big Mess of Slow Cooker Quinoa Deliciousness

Red Quinoa Crock Pot Stew

January is prime slow cooker season, as far as I’m concerned. The days are still pretty dark and pretty cold (okay, it was 70 and sunny here in Austin today, but that’s still kinda “cold” for us in Texas). When I get home it’s nice to have something hot and tasty waiting for me. (Besides my fiance. Haha. I’m fully of the jokes today.)

A lot of the popular slow cooker recipes out there are kinda unhealthy, but I’m still recovering from the massive infusion of sugar, butter, and booze I put my body through last month during the holidays, so I like to keep my January dinners fairly light. Luckily there are plenty of meals that are easy to throw in the crock pot, absolutely satisfying, AND good for you.

This red quinoa stew is one of those recipes. It’s so filling and flavorful that it seems like it should be worse for you, but it’s a paragon of good nutrition. Plenty of protein, fiber, and vegetables. This recipe makes 4-6 servings, so if you’re not feeding a big family you should have some nice leftovers for lunch the next day. The slow cooker truly is the gift that keeps on giving.

Red Quinoa Butternut Squash Stew

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tangerine souffles

Bake Better in 2016: Tangerine Soufflés

tangerine souffles

If your 2016 resolution was to be a more accomplished baker, the good people of Paulding & Co. (a cooking school/space that has been featured on Top Chef and more – very cool) have a recipe just for you. (And lots of other good recipes on their site, too.) Soufflés are considered one of the trickier baked goods to pull off… we all have our stories of that fallen soufflé. Personally, I’m scared to even attempt one these days.

Paulding & Co. has some good tips, though:

What’s the secret to a good soufflé? Beating the egg whites with the sugar until they are stiff and still very shiny, then folding them into the flavor base carefully in two or three additions so that the whites do not deflate.

Hmm. Okay. So, no DeflateGate here. (You’re welcome for that year-old sports reference, by the way.) Now that we have unleashed the secrets, it’s time to try the soufflé… with a twist. It’s a sunny tangerine version!

Tangerine Soufflés

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