You knew I had to do food with a theme like red hot, didn't you?
We had tacos for dinner last night. Growing up, I did not like tacos. What was wrong with me? I didn't like hamburgers either. Go figure. I can remember the first time I ever had guacamole, and that wasn't until I was in high school. I'd gone to dinner with my friend Seamane and her parents to a Mexican restaurant, and her mom and dad enocuraged me to try the guacamole. Thank goodness for them, that's all I have to say.
We had guacamole last night, but there's not much red hot about guacamole. That's part of its charm. Smooth and mellow to counteract the spice.
And spice is what I want to talk about today. I'm reading and re-reading my new bible The Kitchen Counter Cooking School. I've gotten so evangelical about that book that I talked my dad into getting himself a copy yesterday. I'll have more to say about it in the coming week, I'm sure, but for right now I'm just cooking (and planning to pick up the hardcover edition too). In keeping with Kathleen Flinn's philosophy that runs roughly along the lines of why buy what you can make, I made, rather than ripped open a packet, of taco seasoning today.
It was easy enough to make me wonder why I don't do this everytime. From now on I will.
1 T chili powder
1/4 t garlic powder
1/4 t onion powder
crushed red pepper flakes (add more for more spice)
pinch of oregano
1/2 t dried paprika
1/4 t cinnamon
pinch of sea salt.
Mix seasoning together. Cook a pound of ground meat (we use chicken), and once cooked through add 2T seasonings and 1/2 cup of water. Cook until water is absorbed and meat is spiced. The longer it sits, the better it'll tast. Now you're ready for tacos!
I am never buying the packets again.