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Pequin Pepper Sauce
Wandering through the farmer’s market yesterday, Jessica and I were discussing whether or not grapes were in the berry family. The answer is yes. If you didn’t already know Jessica loves berries. Then,...
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Home-made Tortillas
Lon made that orgasmic Pequin Pepper Sauce and soft tacos seemed like an ideal way to use it. I must have been feeling daring because we made tortillas from scratch. Doughs are one of the hardest...
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Avomergency – Ay Caramba!
In celebration of our new multi-lingual site, we had a little fiesta yesterday at Casa de FoodMayhem. Actually, the real reason was because we bought a bunch of avocados at BJ’s last weekend and they...
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Make Ahead Black Bean Soup
This black bean soup benefits from being made a day ahead so that the flavors can really come together. It’s always great to have these kind of recipes around because sometimes you want to get some of...
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Salsa Verde: Jalapeno-Cilantro Sauce
Have you ever been to a Latin restaurant and noticed a green dressing that is radioactive-green? Well, thanks to FoodMayhem and our nuclear-test facility, we have created a super simple, recipe to...
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Maduros con Queso
We’ve had some plantains ripening on our counter for quite a while. One of them turned as black as our granite. We simply had to use them… poor us, forced to eat sweet, delicious plantains. I was...
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Dulce de Leche Made in the Can
Sure Dulce de Leche sounds fancy, but it’s just like caramel but more milky. MMM, creamy caramelized sugar…GOOOOD. The best part is, it’s insanely easy to make. Insanely! How can I stress this enough?...
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Roasted Poblano and Chorizo Black Beans
I make black beans several times a year and I posted about it way back in April of 2008. This time, I made a large batch and felt compelled to post about it again. Why? For one thing, I needed to make...
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Cheating Enchiladas
Let’s not talk about the food yet. Let’s talk about the reason for this dish or more specifically the recipe. In previous posts for chili pepper-based recipes, we have received notes about how the...
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Sopa de Carne
A long long time ago, Lon was engaged before to someone other than me. I know! The nerve! Ok, I was engaged to someone else before Lon too. Both happened and ended years before we met each other so no...
View ArticleClik here to view.
Salsa Verde: Jalapeno-Cilantro Sauce
Have you ever been to a Latin restaurant and noticed a green dressing that is radioactive-green? Well, thanks to FoodMayhem and our nuclear-test facility, we have created a super simple, recipe to...
View ArticleClik here to view.
Maduros con Queso
We’ve had some plantains ripening on our counter for quite a while. One of them turned as black as our granite. We simply had to use them… poor us, forced to eat sweet, delicious plantains. I was...
View ArticleClik here to view.
Dulce de Leche Made in the Can
Sure Dulce de Leche sounds fancy, but it’s just like caramel but more milky. MMM, creamy caramelized sugar…GOOOOD. The best part is, it’s insanely easy to make. Insanely! How can I stress this enough?...
View ArticleClik here to view.
Roasted Poblano and Chorizo Black Beans
I make black beans several times a year and I posted about it way back in April of 2008. This time, I made a large batch and felt compelled to post about it again. Why? For one thing, I needed to make...
View ArticleClik here to view.
Cheating Enchiladas
Let’s not talk about the food yet. Let’s talk about the reason for this dish or more specifically the recipe. In previous posts for chili pepper-based recipes, we have received notes about how the...
View ArticleClik here to view.
Sopa de Carne
A long long time ago, Lon was engaged before to someone other than me. I know! The nerve! Ok, I was engaged to someone else before Lon too. Both happened and ended years before we met each other so no...
View Article
