I do my best to not be part of the ‘Oh, lord it’s Monday…Thank God, it’s Friday’ crowd. I think that attitude makes us miss a lot of important stuff that goes on during the week. At the very least, we don’t get the kind of enjoyment out of life that we can. With that being said, I was very excited that it was Friday a couple of days ago. Why? It was time for seeing good friends and having some home made Mexican food.

I got a little more ambitious than normal and made the following: Chicken and Beef Fajitas, Fried Jalapeños, Fresh Squeezed Limeade, and Tex-Mex Sundaes. I had a blast. Since I covered the jalepenos in a different post, I am going to focus on the limeade and the Tex-Mex Sundaes. (We will save the fajitas for another time!) All in all I was in the kitchen for about three hours.

I found the limeade recipe through Chef Rick Bayless. It is the perfect blend of sweet and tart and absolutely refreshing. It is also very easy to make. It takes the juice of 6-8 limes, a cup and a half of sugar, and a quart of sparkling water. Give it a try and you won’t be disappointed. One word of caution though, the sugar will react with the sparkling water and create quite a mess if you aren’t careful!

The Tex-Mex Sundae is courtesy of Paula Deen. It is all kinds of awesome. It is a wonderful blend of textures. It starts with a base of a fried tortilla that is then sprinkled with cinnamon and sugar. On top of that put 2-3 scoops of homemade cinnamon ice cream. The recipe calls for a topping of chocolate syrup and a cherry. I have taken a little creative license and have topped it in a few different ways. I like the chocolate syrup topped with whipped cream. Marixa doesn’t want chocolate syrup at all, but prefers a strawberry sauce over the top with whipped cream on top of that.

The strawberry sauce can be made by thawing a package of frozen strawberries, adding 2 tablespoons of lemon juice and half a cup to a cup of powdered sugar. You don’t want to make the sauce too sweet or it will mask the flavor of the sundae.

Overall, I would call Friday night a success. Everyone enjoyed the food and that is what we cook for isn’t it? I continue to be amazed at how food can bring people together. It can be a very intimate time that is shared among friends. I am very thankful for this. It is one of the reasons I enjoy cooking as much as I do.

These two food items have nothing to do with each other, except that they were both cooked in my kitchen this evening. To some success, I might add. We have been on a quest around my house to explore new recipes and we are finding some good ones. The Pasta Ponza was no exception.

Ok. What is Pasta Ponza? Here is your answer (Courtesy of Giada De Laurentiis).Yellow and red grape tomatoes (2 cups of each) spread out over the bottom of a buttered 8 x 8 dish (the recipe called for capers as well, but I didn’t have them). On top of the tomatoes goes a tablespoon of olive oil, salt and pepper, and half a cup of Italian bread crumbs. Drizzle olive oil over the top of the bread crumbs and bake for 30-35 minutes at 375 degrees. While that is going cook penne pasta (1 pound) al dente. Reserve a cup of the noodle water to add to the dish at the end. Strain the pasta, put in a bowl, cover with tomato/breadcrumb mixture. Toss with 1 1/4 cups of Romano or Parmasean cheese. Add the cup of noodle water for good consistency. It was very tasty. A much better attempt than the blog post previous to this one…

So, where do the jalapenos fit in? I went to my favorite Mexcian grocery store the other day for a bit of retail therapy (which usually involves spending about 10 bucks on produce and other authentic ingredients) and came out with a bag full of jalepenos. The were 2 pounds for a buck, so I got more than I needed. They were sitting on my counter this evening going bad and I had a brilliant idea. I sliced them up like pieces of Okra, breaded them, and fried them. I used Paula Deen’s awesome fried okra recipe for the breading. I took one bite and whoa! I sounded like Homer Simpson finding a long lost donut. The savory element of Paula Deen’s seasoning added to the spicy of the jalapeno was awesome.

These two don’t really belong on the same plate together, but they can hang out in my kitchen on the same night again any  time they want to. Sometime trying new things is like this though. One form of creativity leads to another. And sometimes necessity demands creativity. Either way, it was a good evening in the kitchen. It makes me look forward to getting back into the kitchen tomorrow.

You win some and you lose some the old saying goes…then you completely bomb some too. That was me in the kitchen this evening. It was so bad I couldn’t even finish eating it. Seriously. How did this happen?!! I apologized to my cookware this evening for subjecting it to the food I prepared (I also apologized to my wife and son too).

The bad part is I had made the recipe before. Last time I made it it was awesome. So much so that Marixa (my gorgeous bride) requested that I make it again this evening, even though we had it last week. So, I fired up the stove and got after it. I expected it to be just as good as the other day, but I hit a few snags.

First, I didn’t have all the ingredients. So, like I have done many times in the past, I improvised. This was not my fatal flaw, but it didn’t help in the long run. Next, I pulled out the recipe for Pasta Carbonara and glanced at it. Since I had made it the other day, I thought I knew my way around it. Wrong-o. When I made it the first time, I read the recipe all the way through, pulled my ingredients, prepped them, and then started cooking. I had the stove fired up this time with stuff a cooking before I got into the first paragraph. That was the beginning of the end.

Now, I have to admit, I didn’t follow the recipe exactly the first time. Here is the original recipe. I didn’t change the recipe much, but I did omit the Italian Sausages as we don’t care for them. The recipe calls for Panchetta, but I had to use bacon (I have read that bacon is a suitable substitute for Panchetta and it worked awesome the first time). I also didn’t have as much Parmesan as the recipe called for so I added some Gouda to supplement. Now, that I have written all this I see I did make some major changes…ok, that isn’t the point…the point is that it really worked well the first time. The picture below is what it is supposed to look like.

Now we get to my second try. I didn’t follow the directions and I didn’t have the same set of ingredients. The recipe calls for linguine. I used angle hair spaghetti. Call it a brain lapse, because those two noodles and only similar in the fact that they are noodles. Not a good choice. I also eyed the ingredients this time…and tried to cook it from memory. This is why the meal just plain sucked. I got the ingredients way out of proportion. I don’t even want to be near lemon zest right now. I am not going to post a picture of this one. No way, no how.

I am going to reference the movie Julia and Julia again. There is a scene where Julia Child’s character (played so amazingly by Meryl Streep) corrects her friends when they state that measurements don’t matter. She reminds them that they do matter and that cooking is a process of scientific workability. That phrase stuck with me. There is a science to cooking. It is really part science and part art, but the structure of the meal has to be in place before you can get creative with it. You also have to know the elements that you are trying to be creative with very well, or they will not do what you expect them too.

I told Marixa that I was embarrassed for what I had cooked. She is so very gracious and loving. She told me I have cooked worse. I don’t remember when I did. Thankfully it hasn’t been for a long time. I expect better of myself. I expect to eat better too! To get better though I am going to have to keep at it…and I MUST read my directions…