Sunday, August 31, 2014

Why I Want to go to Byte of Texas! #ByteofTexas

So. The Austin Food Blogger Alliance is presenting this amazing conference called "Byte of Texas," a two day conference dedicated to celebrating the rich food history of Texas!

There are three scholarships available to cover the cost of a ticket, and all you have to do is write a blog post about why you'd like one. I'm coming in right under the wire here but, if you see this and want to post TODAY about why you'd like to win a scholarship to the Byte of Texas, head on over to the ABFA blog post about it and get crackin!

Here's why I'd love to get a scholarship for the event:

1. I'm the new kid in town. I moved to Austin just under a year ago and have been discovering and falling in love with Texas food ever since I set my feet on Texas soil. I'd love to have some sort of direction in my future experiences with the cuisine--how to properly showcase Texas influence in my own cooking, and how to get the most out of sampling it when dining out. The blogger culture is so rich here, and I'd love to hear what native Texans have to say about cooking and eating all the amazing food in this state.

2. Conferences are typically just out of my budget. QLCC is truly a labor of love for me, and while it doesn't matter too much that my blog makes hardly any money (I'll get a food sample here or there but my Google ads has never once hit the $100 minimum to cash out in my four years of blogging), it can get frustrating when I don't have the money to participate in things like this. My day job (while I love it) can't support too much more of my "cooking habit" other than buying ingredients and the occasional decorative plate for food styling. Anything over $50 for a night or two out, I can't really do. I've looked for sponsorships in the past, but my blog isn't quite big enough to get the eyes of someone willing to invest in me as a representative. It'd be great to see what blog conferences are all about, and learn helpful tips so that maybe my blog will someday be self-sustainable.

3. I have so much to learn! I've read some books, browsed internet lists, and gotten advice from veteran bloggers. I try to grow my blog the best I can, but a lot of it is throwing stuff to the wall and seeing what sticks. With focuses on Food & Culture, Digital Communications, and Photography, the Byte of Texas would definitely help further my knowledge in all things blog! The keynote panel is full of amazing bloggers who know their stuff. And with panels like "Writing for Texas Culture" (which I could definitely benefit from), "Finding Your Voice," and "Beyond Manual Mode" I could learn so much from any ONE of these panels! Plus getting to meet brands and other bloggers would be a great networking opportunity.

Even if I don't get the scholarship, I'm going to try my best to scrape together funds for a ticket. It looks like an incredible event that I could learn SO much from! Best of luck to all who entered for the scholarship :)

Byte of Texas is presented by the Austin Food Blogger Alliance (AFBA). AFBA seeks to support a local membership of food bloggers and the community through educational initiatives, social events, philanthropic endeavors, and by upholding a commonly shared code of ethics. For more information, visit AFBA’s website.

Sunday, August 24, 2014

Millennial Central Beef Checkoff -- Carne Asada and Tex-Mex Beef Party #sponsored #MC

I participated in an Influencer Activation Program on behalf of Mom Central Consulting & Millennial Central for the Beef Checkoff. I received products to facilitate this review and a promotional item to thank me for participating.

To say I was thrilled to be selected for Millennial Central and Beef Checkoff's in-home party campaign is an understatement. I love any opportunity to 1. Come up with new recipes, 2. Hang out with friends, and 3. Eat tons of beef.

Don't tell 2007-aged Ashley this (she was a strict vegetarian that year) but... beef is my favorite meat. There, I said it. And while I do have a history of an on-again-off-again flirtation with vegetarianism, I'm pretty sure the beef-loving Ashley is here to stay. Not only is beef delicious, but it's pretty nutritious, too! In recent years the myth of "red meat is bad" has been thwarted by new studies and information. Beef contains ten essential nutrients like protein, iron and zinc. Zinc helps to maintain a robust immune system (whenever I feel a cold coming on I take Zinc supplements and it seems to help!) and beef’s phosphorus and calcium help build strong bones and teeth. When you're dairy-sensitive like me, it's great to have a calcium source that won't cause stomach aches! Plus, a 3 oz. serving of beef consists of only 150 calories and fewer than 4.5 grams of fat. I see wins all around, here.

Sponsoring this post is The Beef Checkoff. The Beef Checkoff was established as part of the 1985 Farm Bill. It's a national marketing and research program funded by America's cattle farmers and ranchers. The Beef Checkoff is directed by Cattle farmers, ranchers and importers direct the national checkoff program, which uses funds toward research and promotion efforts designed to increase domestic and/or international demand for beef. The Cattlemen's Beef Board and USDA oversee the collection and spending of these beef checkoff funds. 

For more recipes and information on beef and the Beef Checkoff, visit

So, for my dinner party I invited my Austin friends over for what I called "Ashley's Beef Party." Look at this picture. What do you see?

Yeah. A whole bunch of dudes. And dudes LOVE beef, so I had some work ahead of me. I am pretty proud of myself, I only required the help of the fiancé to cut the beef at the end, since I was pretty dang exhausted at that point.

After my initial plan of ribeyes with gorgonzola butter fell through, I decided to focus on carne asada with a chimichurri compound butter as the main dish, and a bunch of Tex-Mex-inspired sides. Makes sense, since I'm a new-Texan, right? Plus my friends attending were also new Texans (most were from my home state of Massachusetts) and I thought they'd appreciate the spread.

I decided that tacos would be the perfect vehicle for this amazing beef, so I focused on sides that would go well with tacos. First up we have a slaw, that was great wrapped up in the tortilla with the beef.

Recipe for Slaw: 1 bag slaw mix (or 1/2 red cabbage shredded + 1/4 green cabbage, shredded), 1 green apple cut into toothpicks, 1 tsp dijon mustard, 3 tsp apple cider vinegar, 1 tsp red wine vinegar, salt and pepper to taste, squeeze of lime, tossed and chilled for 1/2 hour.

Next up was the sangria, which was just 2 bottles of red wine, with a bunch of citrus fruits and a few glugs of raspberry vodka, chilled for an hour and served with raspberry-chili flavored soda.

I made a salad with margarita dressing that I didn't get a good closeup of, too. I shredded brussels sprouts and tossed them with the dressing and added cherry tomatoes and cucumbers. Dressing Recipe: 1/2 cup olive oil, juice from 1/2 lime, 2 tablespoons agave nectar (or honey), 1 tsp tequila, 1 tsp cumin, pinch of salt.

The star side dish though, had to be the Street Corn. I made half plain corn since I knew there was at least one picky eater in the bunch, but in the end I had to turn the plain corn into Street Corn since the demand was so high!

Recipe for Street Corn: Boil 12 ears of corn until done, about 6 minutes. Place on serving platter, and slather with mayo. Sprinkle with chile powder and cojita cheese. If you've never had it before, it sounds weird, I know. But it's amazingly delicious and you'll question ever eating corn another way again!

Finally. The main event: Carne Asada Tacos with Chimichurri Compound Butter. The guys were looming over this while I cooked it, waiting for the opportunity to pounce.

Carne Asada

  • 1 lb flank steak
  • 1/2 cup olive oil
  • 4 garlic cloves, minced
  • 1 large handful fresh cilantro chopped
  • 1 handful fresh parsley, chopped
  • 1 jalapeño, minced (de-seed if you don't want it too spicy)
  • 1 tsp cumin
  • 2 limes, juiced
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon agave nectar
  • pinch of salt and pepper

-Mix together all ingredients except the steak in a large baking dish. Add steak, and marinate for 2 hours or overnight, turning steak regularly.

-Heat a grill or skillet on medium-high. Cook meat until desired done-ness (I like medium rare, 6 minutes each side).

Chimichurri Compound Butter

  • 1 stick butter, softened to room temp
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro
  • 3 tbs  red wine vinegar
  • 4 garlic cloves, minced
  • 2 tbs "Italian herb blend" or oregano
  • 2 tsp crushed red pepper
  • pinch of salt and pepper

-Put all ingredients in a food processor or blender and blend until butter is completely incorporated into the herbs. Scoop into bowl and refrigerate until needed.

When ready to serve, spoon butter onto beef. Slice and serve on tacos with slaw.

Saturday, August 23, 2014

#IceCreamWeek Pina Colada Ice Cream with Dark Chocolate Magic Shell

Welcome to Day 6, the final day of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you all threw out the scales this week. Better not to look!

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake BossAnolonMicroplaneWÜSTHOFPage Street Publishing andQuarry SpoonKim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Here’s what is up for grabs (and it's the LAST DAY TO ENTER!), One Winner Takes All:

Ice Cream Week has been a TON of fun! I love that I discovered how EASY sweet cream ice cream is to make (seriously... cream and sugar, that's IT) and I love how delicious it comes out!

Big huge enormous thanks to Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen for organizing this event and staying up late and fixing errors and all the extra stuff that goes into an event like this. As always, this event has been super fun, taught me tons of stuff about Ice Cream, and gained all us bloggers all a few likes in the process ;) wins all around! PLEASE check out the rest of the bloggers involved, and give some extra love to Susan and Kim :)

Now. Onto the recipe. This recipe is deceptive. It's NAMED after a cocktail, but, unlike two other recipes I posted this week, it's not actually alcoholic. AND it's delicious. Score.

Again, sweet cream base, with some awesome flavors, topped with a HOMEMADE candy shell. Sounds complicated, but it totally isn't. Candy shells are super duper easy. As are sweet cream bases. Basically, you're going to use this recipe to impress all your friends and only you and I will know how incredibly simple it is. Ready? Let's go!

WAIT. First! Be sure to visit all of today's Ice Cream Week Participants:

Pina Colada Ice Cream with Dark Chocolate Magic Shell
For the ice cream

  • 2 cups whole milk
  • 1 1/2 cups heavy cream
  • 3/4 cups sugar
  • 1 tsp vanilla
  • 1/2 cup coconut cream
  • 2 slices of pineapple, 1/2" thick, pureed or cut into tiny cubes, any juice from cutting reserved
  • optional: handful of toasted coconut

For the Magic Shell

  • 1 cup dark chocolate chips
  • 2 tbs coconut oil

-For the ice cream: stir all ingredients together in a large bowl and chill until cold (2 hours or overnight, depending on the temperature it starts at).

-Process in an ice cream maker until the consistency of a thick milkshake. Pour into freezable container and place in freezer until firm, preferably overnight.

-For the magic shell: in the microwave or double boiler, melt dark chocolate (microwave in 30 second increments and stir well). Add coconut oil, and stir until combined and shiny. Store in airtight jar at room temperature. Drizzle over ice cream when ready to eat.

We would like to thank you all our readers for joining in the indulgence this week. Ice cream is always best eaten with friends. Kim and Susan would like to thank all the participants and sponsors for joining in the fun. It's take a village to make this much ice cream! See you all next year for Ice Cream Week 2015. Be sure to stay tuned for news about Cookie Week in November and Christmas Week in December. Susan and Kim are always up for fun and food. Chow!

a Rafflecopter giveaway

Thursday, August 21, 2014

Coconut Cream Fudge Bars, An Almost Paleo Attempt #IceCreamWeek

Welcome to Day 4 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to make satisfy all your Ice Cream Cravings.

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Here’s what is up for grabs, One Winner Takes All: 

Today's recipe is actually my only non-booze-inspired recipe of the week. I didn't realize I was such an Ice Cream Lush, hah! Reminds me of that line in GrownUps when the little girl says "I WANT TO GET CHOCOLATE WASTED!" I don't want to get chocolate wasted, but maybe just chocolate buzzed? Buzzed sounds good.

Anyway. This was my attempt at a "paleo" recipe, since when I want to attempt to be on a diet that's the one I go to. Since it's a "treat" it doesn't reeeeally count, but at least it's a slightly less guilty treat, right?

Bonus points: IT IS DAIRY FREE.

I was going to dip these in dark chocolate, but I made my batch a bit too soft–as you can see, they got a little floppy pretty quickly. That's just fine by me though, since they turned out like ice cream on a stick. Perfect!

So, before I get to the recipe...

Be sure to stop by all of today's Ice Cream Week Participants:

Coconut Cream Fudge Bars
  • 1 can coconut milk, cream separated (upside down in the fridge over night, cream scooped off)
  • 1/4 cup cocoa powder
  • 3 heaping tablespoons agave nectar or honey
-In a stand mixer, whip the coconut cream until fluffy. Fold in the cocoa powder and agave. Add about 2 tablespoons of the coconut water (leftover from the can). If you want softer pops, less coconut water. More firm, more water.

-Adjust cocoa and agave until desired taste is reached. Side note: at this point it's a LOVELY chocolate mousse.

-Fill popsicle wells and leave about one finger width headspace. Freeze until firm, preferably overnight.

-Note: the pops will be soft, so remove gently from wells once frozen.

a Rafflecopter giveaway

Wednesday, August 20, 2014

Peach Ice Cream with Bourbon Caramel (Accidentally No Machine) #IceCreamWeek

Welcome to Day 3 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to treat you to tons of amazing ice cream recipes. Ice Cream Week is shaping up to be the best week ever!

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake BossAnolonMicroplaneWÜSTHOFPage Street Publishing and Quarry SpoonKim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Here’s what is up for grabs, One Winner Takes All:

So... the story of this ice cream. I've been on a peaches and bourbon kick. Either flavored bourbon, or a fresh peach muddled into regular bourbon... either way, delicious. I even made cupcakes with the same flavor combo. It's really a match made in heaven! I decided to try a sweet cream base with chunks of juicy fresh peach, and make homemade caramel to drizzle on the top, which is where I'd hide a sneaky shot of bourbon to tie it all together.

Turns out, sweet cream ice cream is SUPER SIMPLE TO MAKE. No custard base, just super easy: cream, milk, sugar. Bam. Caramel? Also super easy to make. Sugar, salt, water, cream. This would take NO TIME AT ALL!

...guess what. It took a whole evening. Because my freezer decided to randomly be not-so-freezing (the knob must have gotten bumped), and my ice cream bowl was not chilled through. To make matters worse, I had slacked off and needed the ice cream the next day to make it in time for Ice Cream Week!

So I did this the sort-of-old-fashioned way. Metal bowl, freezer, stir every half hour until it's done. However, in the end it was 100% worth it. Look at that gorgeous bowl of peachy, bourbon-y goodness! Heaven.

And before I get to the recipe! Be sure to swing by all of today's Ice Cream Week Participants:
Now, onto the recipe!

Peach Sweet Cream Ice Cream with Bourbon Caramel
For the Ice Cream
  • 2 cups whole milk
  • 1 1/2 cups heavy cream
  • 3/4 cups sugar
  • 1 tsp vanilla
  • 2 ripe white peaches, cubed (or puréed if you prefer a smoother ice cream)
For the Bourbon Caramel
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup whipping cream
  • 1 tsp butter
  • 1 tsp vanilla
  • 2 tbs bourbon (more or less, to taste)
  • pinch of salt
-For the Ice Cream: stir together all ingredients and chill until completely cold (2 hours or more). Process in ice cream machine until done, pour into container and freeze until completely firm.

OR. Pour into a metal bowl and place in freezer. Every 30 minutes, pull out of freezer and whisk vigorously. Do this for 3 hours, stirring every half hour, until thick (think, milkshake-you-can't-sip-through-a-straw). Pour into container and freeze until firm.

For the sauce: over medium heat, mix together water and sugar. Stir regularly until deep amber in color. Remove from heat.

Quickly add the cream and step away as it bubbles up violently. When subsided, add butter and whisk until thick. Add bourbon, vanilla, and salt. Pour into jar and let cool to room temperature.

Monday, August 18, 2014

Dirty Girl Scout Ice Cream #IceCreamWeek

Welcome to Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you have as much fun as we do. Break out those stretchy pants and celebrate Ice Cream Week with us!

Last year Ice Cream Week was a TON of fun, and a bunch of us bloggers have been chomping at the bit to do it again. Thankfully, Kim and Susan are wonderwomen and pulled it all together for us this year. I'm so excited to see what everyone else has done this year!

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Here's what is up for grabs, One Winner Takes All:
One Cuisinart Ice Cream Machine in White
One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
One Microplane Herb and Salad Chopper
One Microplane Premium Classic Grater in White
One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
One Copy of the Cookbook Eat More Dessert by Jenny Kellar
One Copy of the Cookbook The Perfect Scoop by David Lebovitz
One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel

Make sure you swing by for a scoop from each of today's Ice Cream Week Participants:
  Pink Lemonade Ice Cream Pie by Cravings of a Lunatic
  Chocolate Peanut Butter Caramel Ice Cream Pie by The Girl in the Little Red Kitchen
  Surprise Ice Cream Treat by Scoop Adventures
  Raspberry Lemonade Ice Cream Pie by The Redhead Baker
  Coffee Ice Cream by Cookistry
  Salted Caramel Ice Cream by Life Tastes Good
  Salted Caramel Peanut Butter Buster Bars by The Life and Loves on Grumpy's Honeybunch
  Cherry Cheesecake Ice Cream by Hezzi-d's Books and Cooks
  "Fried" Ice Cream Pie by Renee's Kitchen Adventures
  Mint Chip Ice Cream by Crumb
  S'mores Ice Cream Pie by Love and Confections
  How to Make an Ice Cream Pie at Home by Farm Fresh Feasts
  Gluten Free Sandwich Cookie Ice Cream Pie by Gluten Free Crumbley
  Fudge Topped Chocolate Ice Cream Pie by That Skinny Chick Can Bake
  Salted Caramel Ice Cream Pie by The Spiffy Cookie
  Caramel Coffee Milkshake by Wishes and Dishes
  Strawberry Shortcake Ice Cream Pie by The Messy Baker
  Majarete (Dominican Corn Pudding) Ice Cream by Mind Over Batter
  Peanut Butter Crunch Ice Cream Cake by The Gunny Sack
  Dirty Girl Scout Ice Cream by Quarter Life (Crisis) Cuisine
  No Churn Low Carb Blueberry Cheesecake Ice Cream by Yours and Mine are Ours

  Other Blogs participating later this week:
  My Catholic Kitchen
  Noshing with the Nolands
  Cupcakes & Kale Chips Mother Would Know

Special Guest for the Week is Lindsay Clendaniel of the blog, Scoop Adventures. We're very excited to have her join us. Lindsay is the author of Scoop Adventures which is chock full of ice cream goodness.
Okay, SO. Now that the loooong explanation is over, let's get to my recipe, shall we? If you've been around here a while you may have noticed I love booze (I'm still in my 20's, gimme a break ok?) and I also love putting booze into baked goods.

I had my first sip of a Dirty Girl Scout at my first "High School Party with Alcohol" as a senior in high school. A classmate's older brother had made her this drink and given it to her in a Nalgene bottle to bring to the party. I was baffled that alcohol, which always tasted so awful, could taste so absolutely delicious. I then proceeded to barf a ton from too much Peachtree--when the older kid asked what I wanted at the store this was the only liquor I knew of--and I didn't have a Dirty Girl Scout again until years later, as a legal adult, and while I don't think I could have more than one in a sitting, it's a great dessert with a bit of a kick!

This recipe is truly a cocktail-turned-ice-cream. No. Really. It's not just FLAVORED like the delicious Dirty Girl Scout ice cream, it actually IS one, in ice cream form. The liquor has NOT been cooked off, it's all in there. Using this method, you can make delicious boozy ice cream! The secret is gelatin--who knew, right?

Dirty Girl Scout Ice Cream
(Adapted from Ice Cream Happy Hour's base recipe)

  • 2 oz vodka
  • 2 oz coffee liqueur
  • 2 oz Irish cream liqueur
  • 2 oz creme de menthe (white is preferred for aesthetic purposes)
  • 1/2 cup milk
  • 2 1/2 cups heavy cream
  • 1/4 cup cocoa powder
  • 1/2 cup sugar
  • 4 egg yolks
  • 1 packet (1 tablespoon) gelatin
  • 1/4 cup cold water
  • 1 cup crushed chocolate mint cookies (like the ones the Girl Scouts deliver)
  • shaker of ice

-In a saucepan over medium heat, heat the milk and cream until mixture is steaming. Do NOT over-heat.

-While milk is heating, stir together the egg yolks, sugar, and cocoa powder.

-Slowly pour bits of milk mixture into egg yolks, whisking constantly, until eggs are as hot as the rest of the milk (in other words, temper it). pour egg-milk mixture into the rest of the milk, and whisk over medium heat until thick. It should coat the back of a wooden spoon when done.

-Strain into a bowl, and chill for 2 hours or, ideally, overnight.

-Mix together the alcohol and place in fridge until fully chilled, or shake over ice and strain.

-Pour cold water into a small saucepan and sprinkle gelatin over top. Wait 5 minutes, until gelatin has absorbed water and bloomed.

-Heat the gelatin over medium heat until dissolved into water. Pour gelatin into a bowl and whisk in the cold liquor mixture.

-Whisking constantly, add gelatin/alcohol mixture into the cold custard until completely combined.

-Pour custard into ice cream maker and process for 20 minutes or until desired consistency is reached. Add cookie crumbles at the very end, and place in freezer until firm.

a Rafflecopter giveaway

Disclaimer: I did not receive any product for participating in this event. The #IceCreamWeek Giveaway is open to U.S. and Canada residents only. ONE winner will receive ALL the prizes listed. Giveaway ends at midnight on August 31st.

Tuesday, August 12, 2014

Miso(ish) Glazed Salmon

 Are you wondering what was on my plate when I posted the recipe for the Pineapple Cilantro Margarita? Of course you were. Despite the sun making this picture color-crazy, it looked pretty damn delicious.

I've been on a hunt for miso for the past month or so, since it's an ingredient in a few recipes I want to try. I haven't made it to any Asian grocery stores, where I'd be MOST likely to find it, but I've scoured every gourmet food section of my favorite discount stores, the local Whole Foods I walk to for lunch tacos, and the HEB shelves multiple times. Nothing.

Then, one glorious day, I THOUGHT I found it. Miso Easy is miso, right?? $5, on the HEB shelf, into my cart. I was so excited.

No. It's concentrated miso soup. And no online source told me it was interchangeable with miso paste. So I took a chance and decided to try it. I took a bigger chance and subbed it 1-for-1. And, guess what.

It worked.

Not only did it work, our neighbor was over to play video games with my fiancé and I offered him some and he kept going on about how awesome it was. He said he'd never had salmon before but absolutely loved this. Cory even took a bite, despite hating most fish, and said he'd eat it next time I made it.

I think that's a win, don't you?

Miso(ish) Glazed Salmon
(Adapted from Simply Recipes)

  • 2 tbs Miso Easy
  • 2 tbs mirin (can sub for sake or white wine)
  • 1 tsp rice wine vinegar
  • 2 tbs brown sugar
  • 1 tsp honey
  • 2 teaspoons soy sauce
  • 1 heaping teaspoon ground ginger
  • 1/2 tsp chili paste
  • 1 lb salmon
  • 1 tbs green onion, sliced

-Mix together all ingredients except salmon and onion. Pour evenly over salmon, and let marinade in the fridge for an hour or more.

-Heat up your oven to broiling. Place salmon on a greased baking sheet (use tin foil for easy cleanup) and pop in broiling oven for 7 minutes, or until salmon is cooked through. Top with green onion slices.