I have no idea what they really eat in Cambodia.

As you know, I love me some Cambodian Kampot pepper...and I'm always intrigued by the recipes that Pepper Project posts on their Facebook page. So when I saw one for black bean and corn salad, which reminded me of a similar salad I've made and loved, I jumped on it. Plus, the parents were in town for the evening, and I wanted to try something good yet reasonably safe...my parents claim to be adventurous, but then I'll discover that my mom doesn't like fish. Or goat cheese. Or cucumber. Sooo...

I changed this up a bit from their recommended recipe (which they don't have posted for me to link to) and it was delicious and super easy. My mom went home ready to make it the very next day. The flank steak was easy, too. I rubbed the herbs and spices on the night before, let it set in tupperware over night, then handed over to Hubby, since he's the grillmeister.



Cambodian Bean & Corn Salad
1 can corn, drained and rinsed
1 can black beans, drained and rinsed
About 3/4 carton cherry tomatoes, halved
About 1 tsp. kampot pepper (or just use freshly-ground black pepper)
About 1/2 to 1 tsp. cumin
Small handful chopped cilantro (less than 1/4 cup)
1 green onion, thinly sliced
Dash olive oil (less than a tsp.)
About 1 tbsp red wine vinegar
Juice from half a lime
Dash of salt to taste

Combine all, serve. I think you can handle that.


Pepper-Garlic Flank Steak
1 tbsp canola oil
3 minced garlic cloves
2 tsp fresh, chopped oregano
1 tsp cumin
2 tsp kampot pepper
About 1 tsp salt (I actually used about 1 tsp+ course grain sea salt for the rub, and then lightly sprinkled regular salt on right before grilling, so adjust accordingly)
Flank steak (I think mine was around 20oz)

Combine oil through salt. Rub mix all over steak, place in tupperware or large ziploc, refrigerate as long as possible (at least a few hours). Spray grill with cooking spray, and cook over high about 3-4 minutes a side or until cooked as you like. Slice thinly widthwise (across the grain) to serve.

Tomorrow we watch commercials and eat.

I miss college. As a communication major at UCSD, there were no scantrons...there was no library time. I read and I wrote. A LOT, but these are things I know, and these are things I love. Obviously. So I have been looking forward to going back to school for my Master's since I graduated with my second bachelor's degree in 2006. Am I a nerd? Yes. And totally ok with that. When that will happen, I really don't know. Hopefully when all of some of our student loans are paid off? Sigh. It sucks being poor.

(This is where I insert how grateful I am for my parents having paid for my first degree. Thanks, Ma. Thanks, Daddy. You guys rule. But we really should have worked out some sort of language around the four years you paid for being the four most expensive, not just the first four...)

My point in all of this? Well, this blog is my compromise. And some days, well, some days I need to write. Thus explaining this rather non-topical intro. And so, with that, let's get back to food.

Superbowl is tomorrow. I must admit, as apathetic as I feel about "the big game," I'm pretty ridiculous about the commercials.
(My college roommates may grudgingly remember one of the years (2003?) Pepsi teamed with Britney for a commercial...As far as I can remember, it never ended up airing, but I demanded a mandatory silence during all commercial breaks in anticipation. Said commercial was streamed ad nauseum for the next 2 months, which I guess prefaces a future post about my love for all things Brit-Brit.) I'm also a fan of "party" food, and I'm a fan of hosting...unfortunately, we have a lot of friends who feel the same way, so tomorrow we're off to one of the several parties we were invited to (it's so fun/hard being popular!)

In all seriousness, no matter where we watch, I'm going to cook. Tomorrow the plan is to steal the BBQ for an improvised version of Grilled Jalapeno Poppers (both stores I tried were out of goat cheese), chicken drumsticks and spare ribs. Hubby is in charge of meat around here, but I know his chicken marinade consists of a combination of Bernstein's Italian dressing and Basque marinade. The ribs so far have been rubbed with Pappy's and will get a coat of Sweet Baby Ray's tomorrow.

Yum. I'm excited. Somehow this entry turned into a Superbowl commercial in and of itself (I am NOT sponsored by any of above referenced brands, but am taking all offers), but it's gotten me in the mood for some football. Or—more correctly—some beer, some food, and some commercials. Here's hoping Britney makes an appearance.

Oh, and go Packers.

And this, my friends, is summer.

Sitting on the patio with a glass of Pinot Gris and my fave guy, when it's warm enough to be in a tank and shorts but not so hot as to be sweating bullets...this works.

Half of our patio is decorated with Chinese lanterns, half will be done tomorrow. Flower pots are set. Add the kiddy pool we're setting up tomorrow, and watch out. Backyard supreme.

...well, maybe not when my husband is shooting a rat on the telephone wire with a sling shot, like he's doing right now.
"Babe, I gotta get an airgun."
Me: blank stare
Hub: I do.

He's now hunting Rat. With a sling shot. I'd ask WTF is going on, but this is seriously hilarious to watch.

Annnyway. Welcome to summer in Bakersfield.

Especially when I grill summer food like this:


Chimichurri Grill
from a Cooking Light recipe
Cilantro, about 2 cups
Flat leaf parsley, about a cup
Sugar, about a tsp
Sriracha, a squirt to your taste
Garlic clove, sliced
5 anchovies (from the tin)
Lime juice, about 3 tbsp
About 1/3 c water
Chicken thighs, skin removed
Jicama, peeled and sliced about 1/2in thick
Bunch of radish, rinsed, tips removed
Bunch green onion, trimmed
Olive oil spray
Salt and pepper

In food processor or blender, combine cilantro through lime juice. (Yes, anchovies are gross. I agree. Just do it. Or use fish sauce. I have no idea how much. 2 tbsp?)

Blend til fine, then slowly add water, while processing, til smooth.

Heat grill. Sprinkle chicken with salt and pepper, spray veggies with oil.

Spray grill with cooking spray. Cook the veggies over medium, the chicken over high, for about 4-5 min a side or until done.

Sprinkle veggies with sea salt and pepper and drizzle chimichurri sauce on everything before serving. I served with brown rice cooked in veggie broth and grilled corn, which all together is so much fiber our stomachs may hate us tomorrow.


Deliciously seasonal. Especially the jicama, which I understand is a pain in the ass to peel, but is surprisingly delish BBQ'd. So lets just forget about the rat and enjoy dinner, shall we? Damn neighbors and their ivy.

-posted out of laziness from my iPhone.

Ode To My BBQ.

I didn't even mean to write about my chowder tonight, since I have such awesome 'directions' for it. But I got excited...that or the heat in my apartment got to my brain...

Anyway, I meant to wax poetic about the BBQ. I so love living somewhere that allows me to cook outside for so much of the year...and even though bbqing is more of a 'blue job,' or maybe because it is, it still makes me happy to throw something on the grill. It just screams summer.

Plus, it literally takes 10 minutes to throw something like this together.


Steak, portabella mushroom (drizzled with olive oil and balsamic, grilled with melted goat cheese, tomato slices, and basil ribbons) and spinach salad. De-freaking-licious. Even got a 'mmm, oh my gosh' from hubby. And, really, that's all the proof I need...

-posted out of laziness from my iPhone.