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Well, I haven’t put anything that I want to eat up here in a while so I thought today would be a good day to resume this.

Today is simple.  All I want is….

A gigantic burrito.

I think the plan for today to actually fulfill this craving is to either make one of these bad boys at home, or stop at Qdoba for lunch.

I got to thinking later on, why is Qdoba so delicious?  Why do I frequent Qdoba rather than Chipolte?  I think I can sum it up in three words.  Chicken Queso Burrito.  The queso sauce at Qdoba is incredible.  I can’t understand why they haven’t even attempted to create a queso sauce at Chipolte.

If you ever feel like making the stuff at home, here’s how.  You can definitely decide not to roast the peppers and use canned tomatoes, but the stuff tastes a whole hell of a lot better if you do.

Qdoba’s Queso Dip:


  • 2 medium (about 6 ounces total) fresh poblano chiles
  • 6 ounces (1 medium round or 2 plum) ripe tomatoes
  • 2 garlic cloves, unpeeled
  • 3 tablespoons chopped flatleaf parsley
  • Salt to taste
  • 2 tablespoons finely crumbled of each cheese, Monterrey Jack, American and cheddar cheese

Preheat the broiler. Place the poblanos, tomatoes and garlic on a baking sheet. Set the sheet 4 inches below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered and blackened in spots and the garlic is soft, 12 to 13 minutes total.

Place the chiles in a bowl, cover them with a towel, and let them stand 5 minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods and seeds; rinse quickly to remove any stray seeds and bits of char.

When the tomatoes are cool, peel off and discard their skins.

Slip the papery skins off the garlic.

In a food processor, make a puree of the roasted garlic and poblanos.   Place the puree in a large bowl.

Chop the roasted tomatoes (for this recipe it’s best not to use any of the juice from the baking sheet) and add to the poblano mixture along with the parsley.

Coarsely mash everything together. Taste and season with salt, usually a scant teaspoon.
Cover the mixture with plastic wrap, placing it directly on the surface, and refrigerate until you’re ready to eat.


I believe that currenly I have 3-4 opened jars of salsa in my refrigerator.  My A.D.D. often leads me to having multiple jars open at the same time because one would just require way too much focus.  I found this list of things to do with all of this left over salsa, and thought it was just plain genius.  This came from Chili Pepper Magazine.

1. Mix with mayo or ketchup; use as a dip for french fries.

2. Combine with softened butter and refrigerate for a salsa compound butter; add thin slices to a grilled steak.

3. Stir into scrambled eggs or add to omelets and frittatas.

4. Spoon into cooked grits; add bacon and cheese.

5. Add to burger meat mixtures or slather on top of burgers (or both!).

6. Add lime juice and canola oil to a thin, puréed salsa like Rosa Mexicano Chile Pasilla de Oaxaca Salsa and marinate meat.

7. Replace tomato sauce for a chunky tomato salsa on a homemade pizza.

8. Make a béchamel sauce, add salsa and toss with pasta.

9. Stir into cooked rice; add olives and cheddar cheese.

10. Layer onto a grilled cheese sandwich.

11. Use a puréed, chile-intense salsa, such as Herdez Salsa Chile de Árbol, as an enchilada sauce.

12. Add salsa as your secret ingredient to soups, stews or chilis.

13. Take a fruit salsa, like Santa Barbara Tangy-Apple Salsa, and use as a chutney substitute with roasted pork loin.

14. Kick up some mac and cheese with a dollop of salsa.

15. Use in place of cocktail sauce for shrimp.

16. Add to deviled eggs for a pop of fire.

17. Combine with cheese for jalapeño popper filling.

18. Top off tacos, burritos, or huevos rancheros.

19. Remember Mario Batali’s famous green sauce? Take a shortcut and use a spicy tomatillo salsa, like Vern’s Salsa Verde.

20. Glaze a sweet, fruit-filled salsa over pound cake or drizzle over ice cream.

21. Add breadcrumbs and feta cheese to salsa; stuff into eggplant halves.

22. Use a chunky salsa, like Sassy Senoritas Habanero Salsa, as an easy start to bruschetta.

23. Mix with goat cheese and use as a dip for veggies or serve with crackers.

24. For a quick Mediterranean spin, top fish or chicken with an olive-filled salsa, like José Goldstein Roasted Garlic and Olive Salsa, and bake.

25. Add cucumbers, jalapeños, tomatoes and vegetable stock to salsa. Purée into gazpacho.

26. Mix equal parts with yogurt or sour cream; slather on a baked potato or combine with mashed potatoes.

27. Add to meatloaf to give it a Mexican flair.

28. Stir into chicken salad, tuna salad or potato salad.

29. Mix with lemon or lime juice and use as a ceviche marinade.

30. Use a thin salsa, like Sabores Aztecas, as a base for salad dressing.

Buffalo chicken stuffed crust pizza.  Why the hell did I never think of that?  The good people over at the Philadelphia City Paper blog came up with this, and I’m literally drooling.

Seriously.  Do yourself a favor and follow this link.  You owe it to yourself.

Buffalo Chicken Stuffed Crust Pizza

Wow, so I’m reading over someone else’s food blog, Insane Cooking, and I come across this.  This will be made for dinner tonight, guaranteed.

He uses this as a side to Cajun chicken.


  1. Heat up a pan with olive oil, diced garlic, and a pulled sprig of rosemary.
  2. Add sliced jalapeno peppers to the pan and cook thoroughly on only one side (blackened and crispy on one side, green on the other).
  3. Serve

I’m more of a classic wings fan myself, but I had these recipes for my favorite wings at Buffalo Wings Wings, so I thought I would share.  Enjoy.

Parmesan Garlic

  • 1/2 cup butter, melted
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup parmesan cheese, grated

Spicy Garlic

  • 1 Cup Frank’s cayenne pepper sauce
  • 1/3 Cup vegetable oil
  • 1 Teaspoon granulated sugar
  • 1 Teaspoon garlic powder
  • ½ teaspoon course ground black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon Worcestershire sauce

Medium Wing Sauce

  • 1 cup Frank’s cayenne pepper sauce
  • 1/3 cup vegetable oil
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon coarse ground black pepper

Mango Habanero

  • 2 cups Mango Nectar (found in your local grocery store)
  • Any habenero hot sauce.  I recommend El Yucatan.  The amount is up to you, depending on how spicy you like your wings.
  • 1 Tbsp corn syrup. (sugar works too)
  • 1/4 cup Frank’s cayenne pepper sauce
  • 1/3 cup melted butter

Asian Zing

  • 2 teaspoons cornstarch
  • 4 teaspoons rice wine vinegar
  • 1/2 cup corn syrup
  • 1/3 cup sugar
  • 1/4 cup chili-garlic sauce (sriracha!)
  • 1 tablespoon soy sauce
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder

I have some stuff that I need to post on here, but my cat has been in the hospital all day, so no time to do much.  I did find a delicious recipe for bacon mayo, which is absolutely incredible.

Bacon Mayo

For those of you scared of roasting a chicken, wanting to wow your dining guest, or even just looking for an escape from grilling yet another burger; behold, the beer butt chicken!


  • Olive Oil
  • 1 Whole Chicken
  • Kosher Salt
  • Fresh Pepper
  • 1 Can of beer

Also, if you want a little more flavor, rub the outside of the bird with this rather than just salt and pepper:

  • 1/4 cup of minced rosemary and crushed and minced garlic
  • 1/4 teaspoon each of cayenne pepper, paprika, garlic powder, onion powder, dried oregano
  • Ground coriander, cumin, and cayenne pepper equal portions


1. Preheat the oven to 375 degrees; make sure that it is heated all the way, don’t throw the bird in to the cold oven. Check the temperature using an oven thermometer.2. Open the can of beer, take a good swig, and enjoy the cold refreshing drink

2. If you take small drinks take another sip leaving just over half the liquid in the can. Resist the temptation of finishing what is left, you need this for the roasting. The beer will make the chicken exceptionally juicy and moist

3. Set chicken on can, inserting can into the cavity of the chicken. The chicken should be standing on its legs supported by the beer can inserted in the cavity, hence the name of beer butt chicken. Lightly oil, using enough to make the entire surface of the meat glisten, but not so much that you leave a puddle.

4. Season the chicken well. Kosher salt and freshly ground peppers are all the seasonings you need. Most people go too easy on them, I say don’t be shy. See below for other seasoning variations.

5. Place baking sheet with beer and chicken in the pre-heated oven. Word of advice: two sets of hands here are better than one! The chicken is done when the internal temperature reaches 180 degrees. For a 4~5lbs bird, you are looking at any where from an hour to an hour and half, at the most. But don’t let the time decide the fate of your dinner guests; stick an instant read thermometer to make sure that you don’t undercook, or even worse overcook.

6. Once the chicken is done, let the bird rest for 10~15 minuets so that your guest have time to view and wow over it 🙂 Okay, so this is to allow the juices to settle back into the meat, but there’s nothing wrong with impressing. Remove the chicken from the beer can using oven mitts and spring-loaded tongs. Be very careful, the can is still very hot. Again, two sets of hands are best.

The end result, is roasted chicken without the usual hassle. Brown and crusty all over, juicy and flavorful inside; and some argue, superior to the standard oven roasted bird.

Like corn dogs? Try making them at home. They are 100 times better than anything you can get at any store, carnival, wherever. This is Alton Brown’s recipe.


  • 1 gallon peanut oil
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
  • 1 (8.5-ounce) can cream-style corn
  • 1/3 cup finely grated onion
  • 1 1/2 cups buttermilk
  • 4 tablespoons cornstarch, for dredging
  • 8 beef hot dogs


Special equipment: 8 sets chopsticks, not separated

Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.

Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.

Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

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