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cory · Feb 23, 2014 · e9ccde0 · e9ccde0
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diff --git a/food/_posts/2014-02-22-fried-chicken-doughnuts.md b/food/_posts/2014-02-22-fried-chicken-doughnuts.md
@@ -0,0 +1,17 @@
+---
+layout: post
+title: Fried Chicken Doughnuts
+---
+Apparently, Glazed Doughnut Bistro in Los Angeles makes a Fried Chicken Doughnut. But the only time I could swing by was at 7am and they weren't open. What kind of doughnut place isn't open at 7am?! (Answer: a doughnut shop that's trying to make a name for itself in West Hollywood!)
+
+![Glazed Doughnut Bistro](/images/bistro.jpg "Glazed Doughnut Bistro")
+
+So I decided to make them. First, I made the fried chicken from the [Fried Chicken and Waffles](/food/2014/02/11/fried-chicken.html "Fried Chicken") recipe, except I cut the thighs into quarters. Then I modified the doughnuts from the [Maple-glazed, Apple Bacon Doughnuts](/food/2010/11/27/0812-doughnuts.html "Doughnuts") recipe (essentially, ditch the apples and juice, add a bit more milk.) The results played out very well.
+
+<img src="/images/doughnut.jpg" alt="Fried Chicken Doughnut" style="width: 1024px;"/>
+
+And a line of them ready to go.
+
+<img src="/images/lineup.jpg" alt="Line up of doughnuts" style="width: 1024px;"/>
+
+It all worked. The fried chicken stayed crispy, the doughnuts fluffy. In the future, I think the chicken needs to be in even smaller chunks -- probably each thigh into 6-8 pieces and go for a larger, thicker doughnut than normal so that it's possible to stuff the doughnut rather than crimping too doughnuts together.
diff --git a/food/_posts/2014-02-23-catfish-tacos.md b/food/_posts/2014-02-23-catfish-tacos.md
@@ -0,0 +1,70 @@
+---
+layout: post
+title: Catfish Tacos
+---
+This is a go-to party recipe, but wanted it today so I made it. Lost of steps, but all pretty easy.
+
+<img src="/images/fish.jpg" alt="Fried Catfish tacos" style="width: 1024px;"/>
+
+The fish...
+> 4 (or more) fresh, farm-raised Catfish filets (one per two people or so)
+
+The drying mix (same as [Fried Chicken and Waffles](/food/2014/02/11/fried-chicken.html "Fried Chicken") recipe )...
+> 1 cup corn starch  
+> 4 tablespoons kosher salt  
+> 2 teaspoons baking powder  
+
+Cut the catfish filets in half lengthwise through the seam in the muscle, then cut each half into two or three pieces. Toss them in the drying mix and set aside.
+
+The wet coat...  
+> 1 cup cornstarch  
+> 1 cup all purpose flour  
+> 1 teaspoon baking powder  
+> 2 tablespoons kosher salt  
+> 1 tablespoon Penzeys Northwoods Fire (blend of coarse flake salt, paprika, chipotle pepper, black pepper, cayenne pepper, thyme, rosemary and garlic)  
+> 1 1/4 cups vodka  
+> 1 cup water
+
+Whisk the dry ingredients together fully, then stir in water and vokda. Should be very liquid, barely forming ribbons off of whisk.
+
+The dry coat...
+
+> 2 cups all purpose flour  
+> 1 cup pulverized corn flakes (1 cup of corn meal works as a replacement)  
+> 2 teaspoons baking powder  
+> 1 tablespoon black pepper  
+> 1 tablespoon kosher salt  
+> 1 tablespoon Penzeys Northwoods Fire
+
+Whisk dry ingredients together.
+
+Heat peanut oil to 350 degrees. Working in batches, dip pieces in wet coat, shake off excess and dredge in dry coat, shaking off excess. Carefully place in oil and dry for 3-4 minutes, adjusting flame to keep oil close to 350 degrees. Remove with spider to drying rack.
+
+The pickled peppers...
+
+> 4-6 jalapeno peppers
+> 4-6 carrots, sweet bell peppers, radishes
+> 1 1/2 cups of vinegar
+> 1 cup of water
+> 4 tablespoons of sugar
+> 2 tablespoons of kosher salt
+
+Bring water, vingar, salt and sugar to a boil. Cut peppers etc. Toss peppers into liquid, boil for 1 minute, kill the heat. Put peppers into Bell jars and cover with liquid. Ready to eat in 3 hours or store in fridge once cooled.
+
+The slaw...
+
+> 1 head of cabbage
+> Good quality mustard and mayonnaise
+> Kosher salt and pepper
+
+Peal off any dried or damaged outer leaves, then split in half and remove the core. Thinly slice changing your angle regularly to get a mix of sizes and textures. Toss the cabbage with salt and pepper, adding mustard and mayo approximately 1:1 until just coated. Cover and refrigerate for at least 3 hours.
+
+The tortillas...
+
+> Masa Harina
+> Hot water
+> Kosher salt
+
+Mix masa per package directions. Make tortillas on griddle. If you have a gas stove, finish directly over burner just before eating.
+
+Assemble tacos, give a shot of lime juice to brighten up just before diving in. Tasty goodness.
diff --git a/images/bistro.jpg b/images/bistro.jpg
diff --git a/images/doughnut.JPG b/images/doughnut.JPG
diff --git a/images/fish.JPG b/images/fish.JPG
diff --git a/images/lineup.JPG b/images/lineup.JPG
diff --git a/index.html b/index.html
@@ -5,13 +5,14 @@
 <div class="span-23 title">
   <div class="span-20"><a href="/cv.html"><span class="title"><b>CORY</b>ONDREJKA</span></a></div>
 </div>
-I work at <a href="http://facebook.com">Facebook</a>. I like to <a href="/cooking.html">cook</a>. I'm a dad, <a href="/code.html">programmer</a>, <a href="/advising.html">advisor</a> and <a href="/speaking.html">speaker</a>. Occasionally I <a href="/blog.html">blog</a>.<br /><br />
+<div class="subtitle">I work at <a href="http://facebook.com">Facebook</a>. I like to <a href="/cooking.html">cook</a>. I'm a dad, <a href="/code.html">programmer</a>, <a href="/advising.html">advisor</a> and <a href="/speaking.html">speaker</a>. Occasionally I <a href="/blog.html">blog</a>.</div>
+<div class="span-23">
 {% for post in site.posts limit:1 %}
 <div class="post"><div class="posttitle"><a href="{{ post.url }}">{{ post.title }}</a></div>
 <div class="date">{{ post.date | date: "%A, %B %d, %Y" }}</div>
 {{ post.content }}
 </div>
 {% endfor %}
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+</div>