I love soup. Soup loves me. We live together like a happy family.
Ingredients
1 liter chicken broth
1 can o’ corn
3 tbsp. annatto seed, ground
5 sprigs thyme
3 turkish bay leaves
2 tbsp. turkish oregano
1/2 lb. chorizo
1/2 tsp. salt
Mix all ingredients together in a large stock pot, simmer for 20 minutes then add:
1 can black beans
1/2 cups rice
1 tbsp. crushed red pepper
Simmer for another 15 minutes then serve.
Enjoy,
Eric
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Jenn from Bread + Butter made me get a little nostalgic with her recipe/post. The first sauce I ever learned how to make was Mayoketchup. Yes, Mayoketchup. My mom just mixes 1 tbsp. mayo with 2 tbsp. ketchup then ta-da mayoketchup. It tastes like thousand island and when you mix it with other things it gives you a nice familiar taste, well for me anyway. She sent me this plantain cup maker “Platano Loco”, a few years ago so I decided to show you the awesomeness that is the “Platano Loco”. So freaking good.
Ingredients:
1 plantain, sliced into 2 inch medallions then pressed into the “platano loco”. That’s a crazy plantain!
1/2 avocado, cut into large pieces
1 tomato, diced
Mayoketchup!!! 3 tbsp. total
Iberico Ham
Fry the plantains. Then mix the avocado, tomato, and mayoketchup together. Spoon the mayoketchup salad concotion over the plantain cup. Top with a little Iberico ham. Serve
Enjoy,
Eric
This picture was taken before the market started so don’t get the wrong impression, it was busy.
I had a blast at the Columbia City Market last night. Lots of people checking things out and there were a lot of awesome vendors there. My camera’s battery ran out so I wasn’t able to get better pictures than this. Oh well, there’s always next week!!!!
Sound Bites rocked again!
I’ll be at the University District Market in Seattle on Saturday and I’ll be at the West Seattle Market on Sunday!!!
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Chimichurri Chorizo Pita Pizza. I cut it down a little bit to fit in the headline box. The combination of flavors in this pizza make this my pick of the week. Who doesn’t like pizza??!?!?!?!
Ingredients:
2 tbsp. Lime Riesling Chimichurri (sound bites)
Chorizo sausage, sliced thin and cooked
Cheese, shredded I used River Valley Ranch’s Bovino Cheese
Pita bread
Place chimichurri on pita bread then add the sausage and cheese. Broil for 3 minutes or until cheese melts. Serve.
Enjoy,
Eric
The recipe below (click) was entered into a contest on foodbuzz. Please buzz it and say good things about it. If I win then I get some new pots and pans and if you have seen the condition of the pots and pans I use now then you would be rushing over to vote for me! Go onto foodbuzz and vote for me! Please!
Vote for change! Vote for changing my pots and pans! Campaign genius!
Eric
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Foodbuzz sent me some Buitoni Wild Mushroom Agnolotti and I’ll be honest, I have no idea what Agnolotti means. It looks like a half moon shaped ravioli to me. Does that change my excitement level??? NOPE! The Agnolotti is amazing and this sauce works so well with this. It’s a match made in heaven without having to pay for a monthly membership fee.
Ingredients:
Sauce
2 tbsp. roasted chardonnay grape seed oil
2 tbsp. diced onions
12 garlic cloves, minced
1/2 carrot, shredded
1/2 aji mirasol pepper, ground
1 1/2 tsp. dried tarragon, ground
1 tsp. Italian Sea Salt
1/2 teaspoon Turkish Oregano
2 Turkish Bay Leaves
1 tomato, diced
4 sprigs of fresh thyme
4 fresh basil leaves
Heat up the oil then saute the onions, garlic, and carrot. Once the onion is clear add the rest of the ingredients. Then simmer, covered for 45 minutes. Remove from heat then strain. Pour juice over Agnolotti
Pasta:
1 package Buitoni Wild Mushroom Agnolotti
Cook with 2 quarts of water and add 1 tbsp. grape seed oil then add a pinch of salt and use a soft boil to cook for 4-5 minutes. Serve
The meat in the middle of the plate is thinly sliced Iberico Ham.
Enjoy,
eric (mr. pasta, thanks for the name Greg)
I work part-time for a company that makes hummus. They call me their “product evangelist” which in simple terms means “make food with our products”. I think it’s working out quite nicely and I’m having a good time doing it. Why? Exhibit A. Chardonnay White Bean Hummus Tuna Melt. I tell people every week at the markets that they should replace mayonnaise with hummus. Every time I say that you can see a light bulb go off in their head and they think about all the ways they can use the hummus instead of mayonnaise. I love tuna fish sandwiches, so this was an easy way to substitute the mayo for hummus. The verdict? Brilliant!
Ingredients:
2 tbsp. Chardonnay White Bean Hummus (Sound Bites)
1 can tuna, drained
1 tbsp. shredded Manchego cheese
Baguette bread
Mix the hummus and tuna together then place on bread. Sprinkle the cheese on the sandwich then place it in your oven and broil it to toast it for 2-3 minutes. Serve.
Enjoy,
Eric
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This meal brought to you by the letter: C. I had a lot of fun making this. It started off with some Rock Cod and it ended up giving me a great spice blend and an awesome picture. Mindy posed the picture, I should have her do that more often because she has a natural touch for the artsy stuff. You need try this recipe!
Ingredients:
Fish
1 Rock Cod Filet with pins removed. It’s a pain in the ass to remove the pins but if you don’t then someone is going to get hurt.
Merlot Grape Seed Oil
1 Lime
Chives
Spice Blend for fish:
Coriander
Grains of Paradise
Pink Peppercorn
Parsley
Tarragon
1/2 Aji Mirasol Pod
Grind all the spices together in a spice grinder. I buy all my spices at World Spice (Click)
In a large skillet set heat to med-high then pour in a little Merlot Grape Seed Oil. Rub both sides of the fish with the spice blend then place in the pan. Cook for 2-3 minutes on each side. Serve!
Curry Cous Cous
2 cups uncooked cous cous
1 can chicken broth
Pour in the chicken broth then stir in the cous cous. The cous cous will suck up all the broth quickly. It’s pretty cool.
1 can coconut milk, shaken (not stirred)
2 tbsp. yellow thai curry paste
1 tbsp. brown sugar
2 Turkish Bay Leaves
Combine all ingredients together. Simmer uncovered. It is done when the mixture is halved.
Pour the curry over the cous cous. Serve
Enjoy,
Eric
I just saw the recipe card for my recipe that is going to be passed out at the Los Angeles Garden Show and I’m speechless. The title of the post is the first thing that came out of my mouth………soap time. I can’t believe things like this are happening because of this blog. It’s insane. Greg, seriously man, I’m almost ready to get a SippitySup tattoo and I don’t even have a tattoo. 
Check it out here! CLICK
470,489 in the world for a three month average, 7 Day average is 246,433.
69,880 in the United States.
That’s the traffic rank at this lovely little blog from. You know you want to advertise here!!!! Eric has to pay for culinary school somehow! I’m serious 
I’ll be at your markets selling, smiling, and passing out free samples of the best hummus and chimichurri in the world. Think I’m kidding? Come try it for yourself!!!! For all my fans at the Proctor Market, don’t worry I’ll still be there every Saturday Just kidding, I’ll be at the University District Market in Seattle this Saturday!!!
Eric
I really fell behind posts last week. I didn’t get a chance to post two recipes for Hunger Action Week so I’ll post them later in the week. On Friday I was invited to the unveiling of the Hunger Relief Plan (Click for PDF) and it was nice to see so many genuinely nice people that were compassionate about this cause. The people at the United Way and other organizations devote all their time to support the cause of the less fortunate and it was a truly humbling experience to say the least.
Every single person who was involved with the Hunger Action Week is awesome. They really are worried about other people and really do a great job fighting to end hunger. If you would like to support their cause they sent me a link to their donation page. The donations start as little as $5 so I’ll be send a few bucks over. After a week of living off of $12 per day for food it’s nice to have a little more money left over than usual.
Thanks again to Yuri and all the people over at the United Way for inviting me to do this campaign.
DONATION PAGE (CLICK) I will add this link permanently to my blogroll.
Seafood, I eat it.
Ingredients:
1/2 lb. fresh shrimp
3 tbsp. roasted garlic chardonnay grape seed oil
4 sprigs thyme
sea salt
Heat up the oil, add the thyme, then add the shrimp and cook until the shells start to change color. Remove from heat then serve.
Enjoy,
Eric
It means spiders in Spanish. Relax, they’re just fried plantains.
Ingredients:
2 plantains, grated
Batter
2 cups flour
1/4 cup smoked paprika
2 tbsp. parsley
1 tbsp. salt
Mix the batter and plantains together then place in deep fryer until crispy. Remove from deep fryer then add a little more salt.
I love this stuff.
Ingredients:
1 rock cod filet, sliced into thin pieces
5 limes, juiced
1 large tomato
1 large avocado
1/2 sweet onion, sliced into large rings
Combine all ingredients together in a bowl then cover and place in fridge for a couple hours. The acidity from the lime will cook the fish. Serve.
Enjoy,
Eric
