Black Bean & Potato Enchiladas

These black bean & potato enchiladas are vegetarian and filling at the same time. The filling is simple, it's just black beans, potatoes, cilantro, a little bit of jalapeno, cheddar, and jack cheeses.

Cobb Salad

We are running a Cobb salad at the salad station until Thursday. Blue cheese, hard boiled eggs, avocado, tomato, bacon, grilled chicken, romaine, and your choice of dressing.

Pastrami & Swiss on Rye

We are doing a Pastrami & Swiss on Rye today at the grill.

Chayote Squash

We got some Chayote squash in today. Chayote is also sometimes called a pear squash, Veracruz, Mexico is a main supplier for Chayote to the United States. Chayote has a crisp flavor that can be eaten raw or cooked. The outside of a Chayote looks like a pear and the inside flesh is similiar to a pear or apple as well. We like to gently saute it with a little grapeseed oil, garlic, and salt.

Crispy Orange Chicken

We have a Crispy Orange Chicken today, there is also a great Caprese Melt at the grill.

The Caprese melt has fresh mozzarella, sliced tomatoes, and a pesto aioli. Pesto aioli is very easy to make, just take some pesto and mix it with a little bit of mayonnaise. Aioli is just a fancy word for garlic mayonnaise.

Chicken Mole`

Makeing mole` sauce is a very laborous process. I usually start it the day before by frying and then soaking the chiles. The next day I start getting everything ready for the purees and then combining them and cooking them down. Yeah, I guess we could just use a paste to start with, but I prefer to make mole` from scratch. I think the end results are well worth it.

Comfort Foods

A classic meatloaf with our spin put on it. We put a chipotle bbq over the top of it, then wrap bacon over it and bake it.

Sauteed Shrimp

I've had a few requests from people asking how we cook the shrimp. The way we do it is very simple. We just marinate them in a little olive oil and Montreal Chicken Seasoning, then we get a saute pan hot, and saute them until just cooked through, then we cool them done immediately to stop the carry over cooking.

Chimichurri Flank Steak

Chimichurri is originally from Argentina and Uruguay, it's a sauce made from parsley and garlic that traditionally accompanies grilled meats. It is also great for marinating meats. For our flank steak, we make up a batch of chimichurri, set a little aside and add more oil to it to make a marinade. We then marinade the flanks for a couple hours before cooking them.

Seared Tuna w/ Sriracha Aioli and Micro Cilantro

The sriracha aioli is a sauce that I would come across every now and then at sushi spots. It would usually be served with a tempura type of maki roll. Here's my version served with a seared tuna and micro cilantro.

Sriracha Aioli makes 1 ½ cups

1 cup mayonnaise

1/4 cup sriracha hot sauce

2 tablespoons sweetened condensed milk

1 teaspoon mirin

Sea salt to taste

Whisk together the first 4 ingredients. Season to taste w/ sea salt.