If any of you are from the Austin area and have had Torchy's, you know that they make the best tacos in existence--Trailer Park Trashy? Oh. My. God. So good. Mine and anyone else's will never compare, but I'll keep trying.
I personally think that you can throw anything in a tortilla and it will taste good, so I like to experiment with different ingredients.
Last year I was a part of what can most aptly be described as a CSA for fish. Instead of picking up a box of vegetables every week, these awesome fishermen mailed me a 5 lb box of sustainably caught fish every month for four months. For those of you who are curious, it was sockeye salmon, coho salmon, halibut, and sablefish in that order. It was without a doubt the most gorgeous and delicious fish I had ever eaten.
Quick! What is the best gloriously gluten-y breakfast item you can think of?
English muffins? Bagels? Scones? Toast? Nope, nope, nope, and nope. The correct answer is biscuits. Especially buttermilk biscuits and especially if it contains cheese. I guess it's okay if you disagree, everyone has their own opinions, but continue reading and maybe I can change your mind.
For something so ubiquitous during my childhood, I've never actually seen this dish in a Chinese restaurant, at least not in the good ol' US of A. So now I feel it is my duty to share this magical wonderfulness with all of you. Hong Shao Pai Gu (红烧排骨), or Red Braised Pork Riblets as I like to call them, is something that my mom used to make often when I was a child. The days those ribs found their way to the dinner table were always particularly special. Now whenever I make it back to my parent's house, it's something that I always request.