Thursday, September 17, 2009

Tapas Night Explained

OK, so we decided this month's theme on a bit of a whim. Then we thought, "What will we prepare?". If you search Tapas online, you will return some odd Spanish-inspired, sometimes-unappetizing results; alas, do not be afraid. The Tapas we had in mind fall more within the bounds of finger foods or appetizers even. If you so choose to be a little more traditionally Spanish, this is certainly encouraged and indeed flair might be encouraged even more. Here are a few links and the Wikipedia entry.

We'll send a text of our address and directions beginning at Anderson's Junction. Really for you Santa Clarans, it's a quick trip mostly on I-15. We hope you all can make it. See you on the 29th at 6:30.

Monday, June 15, 2009

Does This Pig Even Exist?

The answer is YES! This is Nate posting on behalf of the not-so-tech-savvy Mandi. June's gathering will take place on the 27th at 6.30p at the Mathis residence. Mark it and do what you can to make it, because this date and time is the one. Mandi says she will provide the roasted pig, or at least arrange it (I think their was discussion on all chipping in at the Stanleys). Also, bring your own best efforts within the Polynesian theme. Spread the news.

Wednesday, June 3, 2009


It has been brought to my attention, that I poorly communicated the date of the next Josh Stanley FOODIES club. Would Sat. June 20th work for everyone? I was thinking the 13th, but I forgot the Roberts were born to run, and have a marathon that day. Let me know about the 20th. We will be burying a pig, so make it a priority. Cheers, Mandi

Tuesday, May 12, 2009


get ready to bring it. foodie club is this wednesday, may 13 at 7:00 at the stanleys. our address: 520 robert circle (we're across the street from juddy).

edit: we have a super fancy above ground swimming pool in the backyard if the kids want to bring their suits.

Friday, May 1, 2009

May Cooking Club

So it looks like next tuesday's foodie club interferes with some baseball. What about changing it to Wed., May 6 at 7:00? Is this ok for you?

Wednesday, April 15, 2009

Easy Sticky Buns

This recipe is from Ina Garten and really is so easy. I omitted the pecans and raisins, pecans might not be so bad, but who really likes raisins in their sticky buns? gross. I don't use frozen puff pastry that often, but now I'm going to stock my freezer with it. Nate said they put dark chocolate in the middle of puff pastry and bake it and I can't get that idea out of my head. soo yummy.

Tuesday, April 14, 2009

Breakfast Club. 7:30 sharp(ish)

Dudes and Dudettes, 

Good news and bad news.  Good news is we are totally stoked for the club of like-minded individuals for food tonight.  Bad news is Arden is not as stoked as we are, she has the Croup.  We will either have her asleep in a quarantined section of our house, or at my parents house.  Anyway, you are all welcome to bring your kids, but I don't want to hear any complaining about not being warned if they get sick.


Andy & Fergi

Wednesday, April 8, 2009

Not the Best Molé Travis Roberts Has Ever Had

Below is the recipe for our Molé Poblano contribution for the Mexican fiesta at the SGCC first gathering, hosted so expertly by the Andersons. After a wonderful night at the Roberts, we hope to redeem ourselves a little with Breakfast, or to at least get Josh to soften his demands for our expulsion.

  • 2 dried ancho chilies, stemmed and seeded
  • 2 dried anaheim chilies, stemmed and seeded
  • 2 dried chipotle chilies, stemmed and seeded
  • 1/4 cup golden raisins
  • 1/4 cup whole almonds
  • 3 tablespoons sesame seeds
  • 3 tablespoons pumpkin seeds
  • 1 tablespoon whole black peppercorns
  • 1 2 inch cinnamon stick, broken in pieces
  • 1 tablespoon dried oregano, preferably Mexican
  • 4 sprigs fresh thyme, leaves only
  • 3 tablespoons extra-virgin olive oil
  • 2 onions, sliced
  • 3 cloves garlic, chopped
  • 2 serrano peppers, stemmed and seeded
  • can of good tomatoes, drained
  • 2 ounces bittersweet chocolate, chopped
  • 3 to 4 lbs boneless chicken breast
  • 1 lemon, juiced
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 3 cups chicken stock
  • Cilantro leaves, for garnish
  • Cooked white rice or warm tortillas, for serving


Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce.

Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.

Serve over cooked white rice or with warm tortillas. Garnish with cilantro. Easily serves 8. Enjoy!

Tuesday, March 10, 2009

it was fantastic at the roberts,  and breakfast at johnsons........ genius!!!!  see you next month

Sunday, February 15, 2009

Tinga Tacos

Our contribution to our fun filled Mexican delicacy fiesta was Smoky Pork Tinga Tacos with Avocado and Fresh Cheese, a recipe from  Mexican Everyday by Rick Bayless.  This dish is Bayless' riff on the "spicy, chipotle-smoky shredded pork, local fresh cheese and intensely flavorful avocados" from his time spent in Puebla.  Bayless says, "I know this recipe may look long, but I've streamlined it so it's easy."  I found this to be true.  It's mostly just a "chop and drop" recipe where the hardest element is having to cut up the pork.  

1lb red or Yukon Gold potatoes, cut into 1/2 inch cubes
2lbs boneless pork shoulder, cut into 1 inch pieces
One 28oz can diced tomatoes in juice (preferably fire roasted)
3 to 4 canned chipotle chiles en adobo, seeded and sliced 1/4 inch thick
1T chipotle canning sauce
1T Worcestershire sauce
1t dried oregano, preferably Mexican
3 garlic cloves, peeled and crushed or finely chopped
1 medium white onion, diced
4oz fresh Mexican chorizo sausage, casing removed (about 1/2 C) (optional)
24 warm corn tortillas
1C crumbled Mexican queso fresco or feta cheese, for serving
2 large avocados, pitted, flesh cut from the skin and cut into  1/2 inch pieces, for serving

Spread the potatoes over the bottom of a slow-cooker and top with the pork.  In a large bowel, mix the (undrained) tomatoes with the chipotles, chipotle canning sauce, Worcestershire, oregano, garlic, optional onion and 1 1/2 t salt. Pour the mixture  evenly over the meat and potatoes. Cover and slow cook on high for 6hrs. 

When ready to eat, fry the optional chorizo in medium skillet until thoroughly done, about 4min. Sprinkle chorizo into mixture and stir everything together, breaking the pork into smaller pieces.  Serve with warm tortillas, crumbled fresh cheese and avocados.  

**Note: To go easy on the spice, only use 1 or 2 chipotle chiles. 

Saturday, February 14, 2009

Mexican Night

February cooking club + Mexican theme = SUCCESS!

Post your recipes.

Tres Leche Cake

Tres Leche Cake
adapted from a recipe by Alton Brown


For the cake:

  • Vegetable oil
  • 1 1/2 c. flour, plus extra for pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 c. unsalted butter, room temperature
  • 1 c. sugar
  • 5 whole eggs
  • 1 1/2 teaspoons vanilla extract

For the glaze:

  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup half-and-half

For the topping:

  • 2 cups heavy cream
  • 2/3 c. sugar
  • 1 teaspoon vanilla extract

For the cake:


Preheat the oven to 350 degrees F. Lightly oil and flour 2 round cake pans and set aside.

Whisk together the flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pasn and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 10 minutes. Remove cake to wire rack set over a cookie sheet with high sides. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour half the glaze over the cake. Let rest for about 30 min. Turn cake over and pour the rest of the glaze over cake. Let sit until ready to frost, up to 4 hours.


Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.