Author Archives for virginiaalamode
Dinner: Korean Chicken Tacos
My boyfriend recently surprised me with a copy of It’s All Good, the newest cookbook from Gwyneth Paltrow. Mrs. Paltrow has received a lot of flack for her book, which espouses a diet free of gluten, and rich with whole, unprocessed foods. I will admit that cooking like Pepper Potts tends to veer on the expensive side, but so far all of the recipes I’ve made from the cookbook are delicious, healthy, and make you feel good.
On a recent rainy night, we decided to tackle the recipe for Korean chicken tacos. The dish has several components and is not for the faint of heart. But it’s the perfect thing to make if you have a couple hours to kill, and want to eat a dish that’s healthy, filling and full of flavor. Sidenote: I was unable to find gochujang (a Korean chili paste that is called for in several of the recipe’s components). Instead, I subbed a bit of sriracha, with great results.
Korean chicken tacos
recipe from It’s All Good
2 boneless, skinless chicken breasts
2 tbs olive oil
1 tsp sriracha
1 serving Korean BBQ sauce*
A couple high-quality corn tortillas
Korean slaw, kimchi, and Korean salsa to serve**
1. Mix the olive oil and sriracha in a bowl. Brush the chicken breasts liberally with the mixture and let sit for ten minutes or so.
2. Preheat a grill over high heat. Grill the chicken for three minutes on one side, turn over and baste with the Korean BBQ sauce. Cook for another three minutes, turn over and baste again, until the chicken is cooked through.
3. Warm the tortillas in a skillet (or in the microwave with paper towels between each.
3. To serve, dice the chicken and place on the tortillas. Spoon a bit of korean salsa, slaw and kimchi on top.
4. Dig in.
*(To make the BBQ sauce, simply blend 1/2 cup orange marmalade, a teaspoon of sriracha, one teaspoon of soy sauce, one teaspoon of fish sauce, one teaspoon of toasted sesame oil, and a minced garlic clove.)
**We used Gwyneth’s recipes for the slaw and kimchi. Both were absolutely delicious. You can always use store-bought kimchi, but her recipe is so quick, it’s worth it. Same goes for the slaw.
Korean salsa
1 1/2 cups cherry tomatoes, halved
1 small yellow onion, diced
1 tbs extra virgin olive oil
1 tbs gochujang
1 garlic clove, minced
1 tsp fish sauce
1. Preheat the broiler to high. Line a baking sheet with tinfoil and toss, directly on the sheet, the tomatoes and onion with the olive oil.
2. Broil, stirring occasionally, until the tomatoes have collapsed and the onions have softened, about 10 minutes.
3. Place the tomatoes and onions in a food processor with the remaining ingredients and blitz until pureed. Remove salsa to a bowl and season to taste with salt.
Ensemble du Jour: Jacksonville Fashion Week
The past few weeks have been a whirlwind of events…from the MOCA Contemporary Classic to Jacksonville Fashion Week, it’s been a fun (albeit exhausting) month. I spent the past weekend indulging in some delicious home-cooked food (homemade Big Kahuna burgers made my friend Alison that are out of this world) and board games (sour Apples to Apples) with great friends. I think the best thing about getting older is realizing what really matters in life—namely, positive people, great food and copious amounts of laughter.
About two weeks ago, I attended the final event of the third annual Jacksonville Fashion Week—the Featured Designers Showcase. It was held in a fantastic venue, and featured some really great wares from local designers like Lisa Kaminski and Sandra Alford. I went for a comfortable look, courtesy of baggy trousers and a simple Hanes tee. I thought the event was the perfect excuse to wear my new Chanel Temporary Tattoos (a birthday gift from my Big Kahuna burger-making friend Alison). I had lusted after these tattoos when they first came out, but was never able to find them. She was kind enough to track down a set and they are just the most amazing things ever.
The pants are by Céline, the shoes are Prada, and the fur and earrings are vintage. The bag is Alexander McQueen.
Here’s to a new week and a fresh start! I plan on spending the remainder of my week cooking healthy dishes out of my new favorite cookbook and planning an upcoming trip to Malibu with my boyfriend… very much looking forward to shopping in Venice Beach, sitting poolside at the Four Seasons, and indulging in sushi at Nobu on the beach (Nobu has long been one of my favorite restaurants, but I’ve yet to visit the Malibu location)!
Daily Happy
A cute little film from Wes Anderson and Roman Coppola to brighten your Friday.
I generally have the same reaction when it comes to cake…
Three Things
Three things currently on my radar:
1. It’s All Good, the latest cookbook from Gwyneth Paltrow. Gwyneth gets a lot of flack for espousing a gluten-free, largely meat-free diet and coming off as a bit out of touch. Personally, I share a similar food ethos to Mrs. Paltrow. After being vegetarian for more than ten years, I started eating meat again and realized it makes me feel sluggish. I still indulge in a steak very rarely, but I think it’s important to take stock of your diet on a regular basis. I can’t wait to see her new cookbook in its entirety (Self has a preview, and that salmon recipe is on the top of my to-make list).
2. The work of Michelle Armas. My great friend Fem invited me to a gallery opening featuring Armas’ work a few weeks ago, and I was truly blown away. I had seen her work on various blogs and such (she has quite a fashionable following) but in person, her work is just extraordinary. Full of color and vibrancy, the pieces are unique without being overtly trendy. She is also a truly nice person who couldn’t have been more gracious as everyone gushed over her paintings at the opening.
3. The Vogue Voices series, which recently profiled Alexander Wang (designer of his eponymous line, and newly-appointed creative director of Balenciaga). I find it fascinating to go inside the mind of someone so creative, even if just for a moment.
Ensemble du Jour: Rain boots on a sunny day
The weather in Florida has been insane lately. Vacillating from 80 degrees and sunny, to 42 degrees and windy to, last Saturday, an absolute monsoon. On Sunday, we ventured out to Whole Foods (it’s about a 30 minute drive, so it kind of requires a day trip) to stock up on fresh seafood, kale and Blueprint juices. I wore rain boots, thinking that would be the safest choice. It ended up being hot and dry as a bone, of course. Fortunately, my rain boots can pass for everyday Western wear.
Anyone ever completed a Blueprint 3-day cleanse? I love their product, but I’m not sure I can justify spending more than $200 on only three days worth of juice. It’s certainly easier than juicing at home (my juicer has to be cleaned after each use) but I think I might try a juice fast from a local place next time.
I’m wearing a leopard print Joe’s Jeans top (found at an Orlando TJ Maxx for $15!), Rag & Bone jeans from Model Citizen, Givenchy rain boots, vintage necklace, my oldest Balenciaga bag (purchased at Emly Benham about 8 years ago), and a BCBG leather-sleeved sweater.
Back with the jump off: Huevos Rancheros
I’ve taken some time off from blogging recently. Mostly because I am insanely busy, but probably also because I’ve been a little lazy. No longer. I’m back with a vengeance and happier than ever. I got a new job recently where I am paid to do exactly what I love—write about food, fashion, travel, and all things Jacksonville-related. I literally find myself smiling throughout the day because I’m just so thrilled that I get to do this day in and day out. It doesn’t even feel like work. All in all, I’m so happy I chased my passions because I’m right where I want to be.
Let’s get back to the blog, shall we?
I make this recipe at least once a month. It’s the one thing my boyfriend goes absolutely crazy for, and it’s easy to doctor up to your liking.
Huevos Rancheros
1 tortilla
1 egg
avocados or guacamole (I used a homemade tomatillo guacamole, recipe below)
shredded cheese (colby jack is great)
black beans
garlic
cilantro
salsa
olive oil
salt & pepper
1. Brush the tortilla with oil and sprinkle some salt on pepper on top. Place oiled side down on a piece of foil on top of a baking sheet. Place in a 350-degree oven for about 8 minutes (just long enough to crisp up.)
2. In a separate pan set over medium heat, sauté garlic and olive oil (how much garlic you use is up to you, but one clove should be enough). Add spices to your liking (I like cumin, pimento and cayenne pepper for a bit of heat, but fresh cilantro also works nicely).
3. In a separate pan, cook the egg to your liking – Huevos Rancheros works with scrambled eggs, poached eggs or fried eggs, but my favorite is over easy—there’s just nothing like that runny yolk.
3. Remove tortilla from oven, spoon black beans on top, along with a sprinkling of shredded cheese (or crumbled queso fresco). Top it all with the egg and place back in the oven, just until the cheese melts (2 minutes should do it).
4. Add whatever you wish to the top—guacamole, pickled or fresh jalapeños, diced red onion, salsa, or cilantro. Serve with sour cream, salsa and a spicy bloody mary if you’re feeling particularly decadent. And always have Cholula hot sauce on hand.
Tomatillo Guacamole
2 avocados, pitted, peeled & chopped
1 cup husked & chopped tomatillo
1 cup fresh spinach
1/2 chopped fresh cilantro
1/4 cup cold water
2 tablespoons fresh lime juice
1 jalapenos or 1 serrano chile, chopped
1 scallion, chopped
salt
1. Pulse avocados, tomatillos, spinach, cilantro, water, lime juice, jalapeno and scallion together in a food processor until slightly chunky, season with salt – if necessary.
Ensemble du Jour: Leather cargos
As usual, the weather in Florida seems to jump from hot to cold in the span of just a few hours. Lately, though, it seems to be getting cold again. I personally love cooler weather – mostly for the attire it requires. I love to layer, and I personally think jeans and flat boots are so much more comfortable than the wispy little tank tops and shorts us Floridians wear most of the time.
I took one of the recently cold days as an excuse to wear my leather cargo pants. I got these at the Saks outlet a couple of years ago, and I don’t wear them enough. Paired with a striped sweater, vintage fur stole, and some favorite jewelry, they can come off as dressy, but not too high-maintenance (on the plus side, they ward off the cold quite nicely.)
I’m wearing Theory leather pants, Helmut Lang blazer, BCBG sweater, vintage fur stole, Eddie Borgo bracelet, vintage earrings, Alexander Wang clutch, and Givenchy shoes.
Brunch: Breakfast Pita
This is one of the easiest breakfast items to throw together and, due to the multitude of colors and textures, is fit for company. Grilling the pita ensures a little crunch and color, and the peppery arugula, paired with the salty prosciutto, adds a little oomph to an otherwise mediocre meal. If you don’t have an outdoor grill (which I love for the smokey flavor it imparts, just use a grill pan on your stove top.)
Breakfast Pita
recipe via Giada at Home
6-inch pita breads
Extra-virgin olive oil
6 large eggs
3/4 cup (6 ounces) mascarpone cheese
Grated zest of 1/2 large lemon
Kosher salt and freshly ground black pepper
3 tablespoons fresh lemon juice
3 packed cups (3 ounces) arugula or baby spinach
8 ounces thinly sliced prosciutto
1. Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side of the pita breads with 1/2 teaspoon olive oil and grill 2 to 3 minutes on each side, until crisp. Remove from the grill and cool slightly.
2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2 to 3 minutes.
3. Combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
4. In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Add the arugula and toss until coated.
5. Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto on top. Divide the arugula and mound on top of the prosciutto. Carefully place a fried egg on top of each pita. Season the eggs with a pinch of salt and pepper, and serve.
Ensemble du Jour: Riding Boots
These gorgeous, classic boots were one of my favorite presents from the recent Christmas holiday. Made of the most supple leather, in a rich chocolate brown hue, they can be worn with almost anything and will arguably never go out of style. My grandmother, who has amazing taste and a keen eye for design and fashion, took me by complete surprise with these. Perfect for the cold winter we recently had in otherwise sunny Florida. Paired with jeans, a simple top, and my favorite jacket, it’s an easy outfit that requires no bells and whistles.
The requisite dorky Christmas-tree picture.
I’m wearing Prada boots (from Emly Benham), Current / Elliott jeans, BCBG silk and lace top, vintage necklace, Jenni Kayne jacket and Balenciaga bag.
PS. I’ve been selling some of the vintage clothing and accessories that I’ve acquired over years of collecting on Etsy. I’ve been selling for more than a year now, but have recently added some fresh items to the shop.
