Betsy ran off with her mom and a friend for a lady’s weekend in Sedona last weekend (tough life right?). She came back a slight Irish tan and tales of a delicious dinner at Elote Cafe. She said everything was delicious but one of her favorite things they tried was a simple creamed corn kind of appetizer served with crispy tortillas.
I thought it would be fun to try and recreate this based on how she explained it. It turned out amazing. It’s also very different from most dips you’ll find in a Cinco de Mayo spread this weekend. It’ll stand out in the guacamole/queso line-up for sure.
Elote means corn in Spanish but it typically means corn on the cob. This dish is a riff on a classic South American street food that involves corn on the cob topped with crumbled cheese and spices.
Cinco de Mayo, possibly my favorite celebratory day of the year, falls on a Sunday this year which is kind of a bummer because it limits my margarita intake to seven.
Luckily, a good friend is having a Cuatro de Mayo party this year which is the definition of smart.
If you are in need of Tex-Mex for the weekend, I have many dozens of recipes in the Macheesmo Tex-Mex category. I recommend all of them.
I’ve started cleaning out my cookbook collection prior to our move to Denver. Pick a book that I’m donating and I’ll make something from it as a last goodbye. These books aren’t necessarily bad, I just haven’t opened them in at least two years so I figure they can find a better home.
Muir Glen Recipe Contest- Muir Glen hosted a really fun recipe contest for fans of their Facebook page. I was lucky enough to try and photograph all the winning recipes! You can check them out on their Facebook page. They are all great but the tomato bisque with brussel sprouts was my personal favorite.
Pickled Beets- I used to think I hated beets, but that was because I thought all beets came in a can and were soggy and gross. Not the case and these pickled beets look wonderful to me. (@ Food in Jars)
Connect with me!
Throughout the week I love chatting with people and sharing fun and interesting stuff around the web.
Betsy was gone over the weekend so when I was browsing potato salad ideas for the poll winner last week, I got the idea of smashing together a few flavors that she hates.
There are actually very few things that Bets won’t at least try. She’s a great sport, but she does have a pretty strong aversion to mustard, olives, and capers. These just happen to be some of my favorite foods. I usually leave them out in dishes or serve them on the side though.
Since she was gone, I figured I could toss them into a potato salad and it would probably be delicious.
I was correct. Not only is the salad awesome, but I highly recommend serving it with a handful of fresh watercress which gives it some extra bite. For around thirty minutes or less, it’s a tough potato salad to beat and will knock any mayo-based version off the picnic table.
I’ve been running Macheesmo for almost five years now and for that entire time, I’ve been using Google’s Feedburner service to deliver my new posts via email and RSS feed.
Let me geek out for a second…
I loved Feedburner at the beginning. For starters, it was free which is always nice. Secondly, it was easy because it would just take my blog posts everyday and spit them out in email form to a list. It required zero additional time on my part. Super sweet.
But over the years I grew to hate it. It had no flexibility like I couldn’t choose to NOT send an email out for a post like this. It would email no matter what. I felt tied to it though because I had thousands of people signed up through that service to receive my emails.
I finally decided that enough is enough and over the weekend I started the process of migrating my email list to a new service that I love called Aweber (affiliate link).
The nice thing about this service is that it allows me to tweak the format of each email so I can make it nice and pretty before sending. It’s also much more reliable and has a good support service which is something that the Google service simply didn’t provide.
The Bad News
The bad news of this switch, and the main reason why I’ve been dreading it forever, is that it forces all of my subscribers to reconfirm their subscription.
A lot of people think it is just SPAM when they receive this confirmation email.
So, here is my official plea!
If you were getting email updates from me, and received an email from “Macheesmo” with the subject “Macheesmo Email Confirmation” over the weekend, please don’t ignore it!
All it takes is a second to click the link and confirm your subscription.
Making It Easy
If you don’t know if you were subscribed or not, but are interested in getting new posts (and occasionally offers that I only send out to email subscribers, like my free ecookbook), you can subscribe just by filling out the form below. If you already are subscribed, it won’t sign you up twice so it’s a good way to check!
I have a circle of friends here in town that are helping me clean up leftovers from the cookbook on a regular basis. The schedule works like this: I cook a ton of recipes throughout the week until my fridge is pretty much packed with random leftovers and recipes. Then I call half a dozen people or so and usually get a few takers to come over and have a leftover smorgasbord.
A few weeks ago at one of these leftover dinners a good friend (Hi Maeve!) told me she was bringing brownies. This was exciting because, well, brownies.
Little did I know she was going to bring the kind of brownies that would leave us all in a serious food coma for the rest of the night. These were the brownies that, even after a very full meal, we just couldn’t stop eating them.
It’s a story that I’m sure you’re familiar with. I think everyone has had that one moment when you saw something beautiful in a magazine and you say, “I must have it.”
Well, for me, that was this crazy hash brown skillet situation in the latest Bon Appetit. It looked unreal. I tried it the day after I got the issue.
As you can see from the above photo, I practically nailed it.
But that’s life right? Things are never as good as they look in the glossies! Truth be told, I think a few things went crucially wrong with my version and I ended up making a pretty decent version on day two (although still not as heavenly as the original looked).
A month or so ago I started watching The Best of The Dog Whisperer on Netflix. It started as a joke, but then I began to slowly realize that our dog, Porter, could use some extra training. He has zero ability to control himself around other people or dogs and just kind of goes nuts.
He’s not aggressive. He doesn’t bite or anything, but he just gets very excited and wants to be all over you. Which is possibly aggression… Anyway, since we are moving to a city in the next month, we’ve been trying to do some training that will help him be more calm around people and other dogs.
We are sort of using the Cesar method of becoming a pack leader and not letting him dominate the world. So far it seems to be working and he is respondingto it reasonably well. We are also using positive re-enforcement when he does good things so hopefully these two methods will produce some calm dog results!
Microwaved Sweet Potato Chips – I’ve struggled with sweet potatoes for my entire cooking life. Making baked chips and fries is damn near impossible. This method looks like a quick fix though, although still not perfect as noted in the post. (@ The Bitten Word)