I don’t even know where to begin with this update. We’ve done so much. We had our first two Iron Chef battles. We’ve made tons of delicious food and we’ve been to Atlanta to visit my family. I’ll let Nilly relate that story to you. I’d like to highlight some of the places we ate, though. My family loves food so we had a number of places for Nilly to try. We hit Cafe Sunflower, Fogo de Chao, Marti’s at Midday (on an excursion to UGA, my alma mater), and the Wright Gourmet. I made sure to get to Chick-fil-a at least once, too. My mom also had some outrageously tasty food and Nilly’s favorite, Brown Gold.
But let’s go in order. We’ve tried a couple of new things lately including these amazing Shrimp and Avocado Tostadas. We changed it a little bit and just did tacos with homemade tortillas, which are rapidly becoming a specialty of mine. These are delicious and so simple to make. We both love shrimp and avocados, so we were very excited to find this recipe.
We also tried a scone recipe. They came out pretty well, but we added chocolate chips and later regretted it. We’d have preferred a plain scone and just to nibble the chips for dessert.
On to the battles!
You may be aware that Hurricane Irene was supposed to make a mess of things in Boston last weekend. Well, it didn’t. But it did blow some trees and power lines over so Nilly got out of work. To fill our time, we jumped into a recipeless Iron Chef Cupcake Battle. I went for a Lemoncello cupcake with Kahlua frosting. It was honestly a bit of a disaster. I don’t know the recipe for cupcakes so I was kind of winging it. Also, we didn’t have cream so I substituted 2% milk. That doesn’t work, especially when you add Kahlua to make it even thinner. Oh well. Nilly did a whole wheat cupcake with a hint of chili powder and balsamic icing. It was really good. Joseph, the doorman, served as our judge. He declared Nilly the winner without hesitation.
We had so much fun with the cupcakes we decided to battle again for dinner. This time the secret ingredient was Chicken. We had 10 minutes and about $5 to spend on ingredients at the Goose. Then we had 35 minutes to cook. I did a spicy chicken chili. It had chicken, onion, tomato, celery, jalapeno, and a bit of cocoa and chili powder among other seasonings. I had homemade tortilla chips on the side (I told you I’m getting good at them). Nilly did a chili-lime breaded chicken with yellow squash and zucchini fries and some other side we can’t remember. When she first squeezed the limes I thought I was in trouble. It smelled fantastic. Joseph deliberated a bit longer on this one and gave us a little breakdown with some ambiguous pointing. He said the lime was a bit strong on Nilly’s and chose mine as the winner! Actually he said “this one” was too strong and he liked “this one” better. He moved his hand about 1 mm and I couldn’t tell which he was talking about. I had to ask him.
We’re planning to do another Iron Chef today because it’s Haymarket Day! We’re thinking about getting our secret ingredient from Mercato del Mare so watch out for some flying seafood.
That’s it for now. We’ll see what Nilly has to add.
Nom, nom, nom,