BFD

Breakfast For Dinner is just so perfect sometimes. 

I know that Whataburger sells these, but I am convinced these tasted better, if not solely by the fact that I gently breaded the chicken with my own hands and carefully shaped each biscuit (with enough butter to scare just about anyone). This dinner had me drooling and greedily reaching for seconds, only loosely trying to reign in my satisfaction since we had guests at the table.

And another (fairly solid) great accomplishment I must share….

home sweet future home

After weeks of searching and fretting and driving up and down streets until we wanted to hurl, we finally found it…our first home! I share this news tenuously because we just have a contract on it at this point, so I will not really feel like it’s ours ‘til we close. ‘Til we sleep in it. ‘Til our dogs run around in the little backyard. I will keep ya’ll posted…

For now, feed the people you love breakfast for dinner. I promise they will drool.

Honey Butter Chicken Biscuit

Adapted slightly from Bon Appetit

Chicken cutlets:

1 ¼ cup buttermilk

1 tablespoon hot sauce

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

4 skinless, boneless chicken cutlets (about 1 ½ pounds total), pounded to ¼” thickness

Honey butter and assembly:

1 stick butter, room temp

1/3 cup honey

½ teaspoon kosher salt, plus more

Vegetable oil (for frying; about 2 1/2 cups)

2 cups panko (Japanese breadcrumbs)

½ teaspoon smoked paprika

½ teaspoon garlic salt

Freshly ground black pepper

4 large biscuits

Hot sauce (for serving)

For chicken cutlets: Combine buttermilk, hot sauce, salt, black pepper, and cayenne in a large ziplock bag; add chicken. Seal bag, turn to coat, and chill 3-8 hours (at least 3).

For honey butter and assembly: Mix butter, honey, and 1/2 teaspoon salt in a small bowl until smooth; set aside.

Pour oil into a large skillet, preferably cast iron, to a depth of 1/2" and heat over medium-high heat until oil bubbles immediately when a little panko is added.

Meanwhile, place panko, paprika, garlic salt, and pepper in a shallow bowl. Remove chicken from marinade; season lightly with salt and pepper. Dredge/press chicken into panko mixture, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side and internal temperature reaches 165 degrees F. Transfer chicken to a paper towel–lined baking sheet to drain.

Split biscuits and spread each side with 1 tablespoon reserved honey butter. Build sandwiches with biscuits, chicken, and hot sauce.

gochujang

The last 3 years have transpired in over 25 million imperceptible breaths. Some spent in our very first home together in the dingy fourplex on McClendon. Some on a bike, whizzing speedily to and fro from class. Some in the summer sun, enjoying the absurdity that I am still a student into my mid twenties. Some filling out bubble after bubble on yet another Scantron, hoping always for the elusive A’s. Some arrested in the awe of good food, damn good food, in this awesome city. Some so close to a patient’s breath that I don’t know how I never came down with something. Some sipping Little Matt’s “adult slushies,” El Tiempo margaritas, the good wine on a husBen-declared special occasion, or an Anvil cocktail. Some over cookies in any one of my last 3 kitchens, with one friend picking out the nuts and another eating the dough straight out of the bowl. Some over tears, spilled onto textbooks or even more desperately onto dog-scratched hardwood floors. Some excitedly behind a mask in the OR. Some heavily confused in deep discussion over some passage in the Bible. Some running miles and miles around Rice University, Memorial trail, or in Temple with my in-laws. Some held, forgetting to exhale, under a short white coat, presenting to an attending. Some at the end of hard days wherein I habitually voice my gratitude with an “Ahhhh, beeeeeed.”

Some looking up at the Houston skyline with quiet appreciation, thinking, “This! This is my city.”

All these breaths have sustained me up to the present. Each of these moments culminates into the cognizance of who I am right now, a person appreciative of my privilege to be here.

I am excited to start the next phase of life and pour myself into something so wholeheartedly again. And friends, I am just so glad the stress of unknowing is past us.

My parents were in town this weekend for all the hoopla, so we took them to Underbelly for dinner Friday night. We ordered Korean braised goat and dumplings to start, as this is one of my un-contested favorite dishes in Houston. Gochujang is a savory and tangy red pepper paste used in the sauce, so I bought some at the grocery store in attempt to incorporate these flavors into something at home. My little brother and husBen ate my efforts right up (via meatballs) so I think I can say I had a little success at least.

Korean style Gochujang Meatballs

Meatballs

3
 green onions, very thinly sliced

3
 garlic cloves, minced

1 
egg, lightly beaten

1 
pound ground beef

½ cup panko breadcrumbs

2
 tablespoons gochujang (Korean chili paste)

1
 tablespoon fresh ginger, grated or minced

1
 teaspoon kosher salt

½ teaspoon freshly ground pepper

3-4
 tablespoons canola oil, for pan-frying

Glaze

2/3
 cup apricot preserves

2
 tablespoons gochujang (Korean chili paste)

1 ½ tablespoon rice vinegar

1 ½ tablespoon soy sauce

Garnish

1 green onion, thinly sliced

sesame seeds, toasted

Preheat oven to 350° F. In large bowl, combine all meatball ingredients except oil (gently, do NOT overmix!).  The key to good meatballs is not to over mix them. Form meat mixture into golf-ball sized meatballs.

Heat oil in large skillet over medium-high/high heat. Brown the meatballs in 2 batches (so they don’t get crowded) on all sides. Transfer meatballs to rimmed baking pan and transfer to oven. Bake about 10 minutes or until internal temperature reaches 160° F.

Meanwhile, in small saucepot, combine all glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened.

To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds.

Adapted slightly from Food52

Match day!!

We matched in Houston!!! I'm so excited I can just barely stand it.

the older wisers

The sun is shining and Jeff Buckley is playing on my stereo. I am driving up to the school, like I have so many times before, and I feel at peace. The impending dénouement offered by the big news tomorrow hardly reaches me (in this moment, finally). The difficulties of those first few years of medical school currently seem so distant and resolved, as if my strivings have finally reached some mellowed fruition and now I can finally sit back and watch the events unfold.

I spent Monday afternoon with Podge (my grandfather and a retired radiologist) in Victoria going over some films on the computer, in attempt to absorb a little of his wisdom. I like hanging out with the older folk, as they have the ability to see that everything works out, all difficulties and joys alike weave seamlessly into their story (the part behind them, the life well lived, despite its bumps along the way). I can fret over my present as much as I like, but they have the experience to advise me otherwise. This or that worry of youth must seem trivial in their minds, and makes me want to call out my worries as such too. I know that life will work out, and from the other end, will probably seem richer for its diversions from our original plans.

I am truly exited about tomorrow. Ready to stop talking about it and start moving forward! Ready to start celebrating. Ready to raise my glass in full cheers. Ready or not, its almost here!

And in case anyone besides me cares, I will check back in afterwards with news…

3/21/14

The milk in my fridge expires on March 21^st. That same day, my close friend Andy celebrates his 37^th birthday.

Did you know that March 21^st also marks the day of Princess Diana’s wedding and the day Alcatraz shut down? These are some major events, people.

Oh, and Match Day is March 21^st. Didn’t see that coming, did you? Around noon that day, each medical student in my class will each open an envelope that tells us our assignment, our job post for the next 3-7 years. No big deal. Sort of on the same level as the milk expiration. 

Actually, March 21^st is a rather consequential day around here, heavy laden with more than a year of anticipation. I believe that our story is in larger Hands, but I do wish this belief (firm as it may be), would alleviate more of my anxiety in waiting. I understand that this day is only important in as far as it matters to me, to husBen, and to our family and friends (i.e. I know this day is not one for the universe’s books by any mean). That said, I am thankful March 21^st is so near, but still fear its impending finality. I guess I am a little conflicted and better just go ahead and stay busy and pray incessantly. That has seemed to work pretty well thus far anyway.

So, cheers to the final countdown! (clink, clink) Here we go…

Spanakopita

It seems like only yesterday that we moved to Houston, merely 22 years old and freshly married, and settled right in to our dingy four-plex apartment. We found great adventure in discovering the Houston food scene, one restaurant at a time, from hole-in-the-wall dives to fancy-schmancy classics. My favorite back then was Niko Nikos, specifically for their spanakopita. I recently made my own (because, well, I finally have time!). Oh, how I love 4^th year.

3 tablespoons olive oil

1 cup chopped yellow onion

4 scallions, white and green parts, chopped

2 (10-ounce) packages frozen chopped spinach, defrosted

4 extra-large eggs, lightly beaten

3 tablespoons freshly grated Parmesan cheese

Plain dry bread crumbs

1 teaspoon grated nutmeg

1 teaspoons kosher salt

1 teaspoon garlic salt

1 teaspoon freshly ground black pepper

16 oz crumbled feta (about 2 cups)

4 tablespoons pine nuts, toasted

1 package phyllo dough, defrosted (about 24-30 sheets)

1 stick butter, melted

Flaked sea salt

Preheat oven to 375 F. Place defrosted spinach in a colander and allow to drain for about 20 minutes then squeeze all the excess water out you can.

Heat olive oil in a pan over medium heat. Add onion and sauté for about 5 minutes, stirring occasionally. Add in scallions and stir in until wilted, about another 1-2 minutes.

In a large bowl, mix together spinach, onions and scallions, eggs, Parmesan cheese, 3 tablespoons of bread crumbs, nutmeg, salts, and pepper. Gently mix in the pine nuts and feta.

On a flat work surface, lay down a large sheet of parchment paper. Place 1 sheet of phyllo dough on the parchment paper. Brush it lightly with butter then sprinkle lightly with breadcrumbs (about a teaspoon worth). Lay another sheet of phyllo on top of the first and again brush with butter and sprinkle with breadcrumbs. Repeat this process until you have 4 layers total. Cut the phyllo dough stack in half lengthwise (so that you have two long strips of phyllo). Place ¼ cup spinach filling on one end of the phyllo strip and fold dough up diagonally, like you are folding a flag (your spanakopita should be a neat triangle when you are done folding up the phyllo tightly around your spinach filling).

Repeat the filling/folding process until all of the spinach filling is used. Place triangles on a baking sheet , seam side down. Brush each triangle with melted butter, sprinkle lightly with flaked sea salt, and bake for 25-30 minutes until the phyllo is golden and crispy looking.

Serve hot with tzatziki.

Recipe adapted from Ina Garten

ironically wholesome

Bachelorette parties are somehow ironically wholesome: quality raunch that challenges our deepest innocence and invokes in us an appreciation for the bride’s upcoming wedding night, which is still just enough to make us blush. Marrieds, new mothers, successful singles, and the bride-to-be alike, all indulging in similar debauchery with equal measure of relaxation.  Plastic beads and champagne, rap music and binge eating. Workout clothes all weekend without even a pretense of working out. Sitting around with old friends and new friends, sipping cups of coffee in our pajamas til noon passes us by. Ahh, bachelorette parties.

This weekend celebrated someone very close to me. In our waking, sleeping and lounging about, I felt grateful for the time designated for an acknowledgement of the retained sentiment in marriage. In a culture where the divorce rate hits 50%, I know to harbor respect for when our youthful generation still attempts such feats as marriage, and am thankful for each friend that finds (and locks up!) their person. Makes me even appreciate my own person all the more.

I would post pictures, but I fear the conversation I would have to have with my mom afterwards. Happy Bach weekend, friend ;)

Still full from the weekend, I at least profess I will need some salad tomorrow (some cleansing if you will). And if you are going to eat a salad…

Avocado, Shrimp, and Endive Salad

¼ cup olive oil

3 tablespoons lemon juice, fresh squeezed

20 large shrimp, peeled and deveined

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

2-3 medium Belgium endives, leaves separated

2 avocados, cut into ½ inch strips

1 tablespoon fresh tarragon, coarsely chopped

For your dressing, whisk 2 tablespoons olive oil with 1 tablespoon lemon juice. Set aside.

In a medium bowl, mix shrimp, remaining 2 tablespoons lemon juice, salt, pepper. Set aside (let rest for 15 minutes).

Heat remaining 2 tablespoons olive oil in a skillet over medium high heat. Cook shrimp (along with its juices), stirring occasionally, about 2 minutes (until shrimp are pink and cooked through).

In a large bowl, mix cooked shrimp with all its juices from the skillet, endives, avocado, tarragon, and dressing and toss very gently. Divide between 2 plates and serve warm. 

pumpkin banana muffins

Clouds overhead call for warm muffins and black coffee, good reads and thick socks. Enjoy it while it lasts (both the cool weather...and my unemployment :)

Muffins

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon allspice

¼ cup vegetable oil

½ cup granulated sugar

⅓ cup firmly packed brown sugar

2 eggs

1 cup pure pumpkin puree

2 mashed bananas

¾ cup vanilla yogurt

        

Streusel Topping

½ cup all-purpose flour

2 tablespoons firmly packed brown sugar

½ teaspoon ground cinnamon

pinch kosher salt

4 tablespoons unsalted butter, chilled and cubed

Turbinado sugar

Preheat oven to 350 F. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a large bowl.

In the bowl of a stand mixer, smash up bananas. Add in vegetable oil, sugar, brown sugar, eggs, pumpkin, and yogurt. Mix until well combined. Add in the flour mixture (about a cup at a time) until just incorporated, making sure not to overmix (makes for a tough muffin).

To make the streusel topping, combine the flour, sugar, cinnamon, and salt in a small bowl. Cut in the butter with a pastry cutter or two knives until mixture resembles small pebbles.

Fill muffin tin with muffin cups. Scoop ¼ cup of batter into each muffin cup, then sprinkle a teaspoon or two of streusel topping over the batter. Top each muffin with about 1 teaspoon (or as much as you can fit) of turbinado sugar over top of that. Bake for 15-20 minutes, until the muffins are golden and a toothpick comes out clean. Allow to cool for 5-10 minutes before removing from muffin tin to serve.