One tool…
May 29, 2020
for many tasks. I’m wondering how I did without one of these until now. Or, maybe I’m just tired of McGuyvering my way through the garden and decided I needed something new. From cutting through roots, digging up weeds or dividing mature plants, there isn’t a task that this Landscapers Hori Hori won’t be able to simplify. A cross between a knife, a trowel and a saw this indispensable tool is constructed of heat treated alloy steel for lightness, strength and durability… right here in the USA. With the entire Summer ahead of us it might just be a good idea to embrace it fully equipped.
If you can,
May 4, 2020
pick up a carry out order and support your local Mexican restaurant tomorrow. If you can’t, you can still cook and celebrate in place. Shaking things up with Chef Alex Stupak’s recipe for Cheeseburger Tacos couldn’t be easier. The key is the meat to cheese ratio, basically 1/1. Fill some warm tortillas, top with a few classic toppings and you’re done.
Alex Stupak’s Cheeseburger Tacos Serves 4-6
1 tsp. lard or vegetable oil
1 lb. lean ground beef
Salt
1 lb. white melty cheese such as chihuahua, Monterey Jack, or Muenster, grated
12 flour or corn tortillas, warmed
1/2 cup mayonnaise
1 small tomato, cut into 12 slices
1 avocado, cut into 12 slices
½ medium white onion, minced
Mexican hot sauce such as Cholula or Valentina, for serving
Chopped cilantro and lime wedges, for serving
In a large nonstick skillet, heat the lard until it shimmers. Add the ground beef and cook over moderate heat until it’s browned and crumbled, about 10 minutes. Season with salt. Add the grated cheese and stir until melted in,about 3 minutes. Spoon off any excess fat in the pan. Spread the mayonnaise on the warm tortillas. Divide the cheeseburger filling among the tortillas and top with the tomato, avocado, and onion. Drizzle with hot sauce, garnish with cilantro, and serve with lime.
Photos: Evan Sung