All posts tagged: spicy

Torrisi Turkey, Part 2

Surely just a turkey sandwich could be replicable, right?  Try your best to copy the ingredients, get the good stuff, and voila–you’ll be a copy cat in no time.  What I discovered in this exercise, and I should have known better after gobbling them up 3 different times, is that when it comes to Torrisi Italian Specialities, it’s never JUST a turkey sandwich.  Or JUST chicken parm.  Or JUST anything.  It’s simple, yes.  Ingredient lists are likely short in this operation, but I think it’s the details and intangibles that might make this sandwich so good–the TLC in the technique–maybe it’s just that euphoria you get because “someone else made it for you.”  All of that being said, my copy was very good.  If you can’t get to Torrisi to try their turkey sandwich, by all means, make this at home.  But if you can get there, please do.  And do so soon.  It’s espcially good timing as they’ve just opened a new spot next door, appropriately called PARM.  Parm’s menu looks AH-mazing.  You can …

Korean Chicken Tacos with Cilantro, Red Onion, and Gochujang Sauce

Ever heard of Kogi BBQ?  It’s a food truck based in Los Angeles serving thousands of very lucky Californians everyday.  Oh, how I wish they would send a truck to New York… I love the genius combo of Korean meets Mexican–two packed-with-flavor cuisines.  Since Kogi BBQ hasn’t rolled up to my door (yet,)  I decided to try to recreate it at home.  Two of their dishes really popped out to me.  One, the Pineapple Pork Kimchi Quesadillas and two, the Chicken Tacos, Kogi BBQ prepares the chicken tacos with ginger-soy marinated chicken thighs, salsa roja, an onion-cilantro relish, and a salad with a chili-soy vinaigrette. I decided to first try to recreate Kogi BBQ’s chicken tacos at home, but with some modifications.  I was super happy with the results.  Confession time: I’ve actually made these three times in the past week.  Yeah, they’re that good.  And the best part… they’re healthy. To start, I cut up a pounded, boneless, skinless chicken breast and marinated it in a sweet-soy mixture, including grated ginger and garlic, soy …

Tex-Mex Turkey Enchiladas

As long as I can remember, I’ve loved Mexican food.  It all started when I was a child and my father prided himself on the fact that his daughter liked spicy food.  I didn’t insist on hot dogs and chicken nuggets… no, I wanted cheese enchiladas cooked in spicy red chile sauce.  This made him very proud.  Over the years, I have gotten away from cheese enchiladas, mostly because of all of the fat.  Instead I’ve replaced them with tons of tortilla chips, salsa, guacamole, and margaritas.  I suspect that I’ve probably replaced cheese enchiladas with even more calories and fat by doing so, but alas, here I am.  The truth is that I’ve never met a Mexican food I didn’t like.  A few months ago, I got that craving and started checking my go-to recipe sites.  I figured I would go back to my enchilada roots, but make them with ground beef and a lot less cheese.  Then I decided to swap in ground turkey (mostly because that’s what I had in the freezer.)  …