Duck Liver? Yes Please!

Every year on our anniversary Brent and I like to try a new restaurant.  This is especially important now that we have a son and can't go out to eat very often.  We chose 112 Eatery for dinner on our 5 year wedding anniversary.  Half of the food we couldn't pronounce, but everything was SUPER!!! 
Complimentary Nuts and Olives before dinner:

We started out with some (hot) Fried Shishito Peppers

I wasn't as adventurous as my husband was, ordering the Tagliatelle pasta with Foie Gras Meatballs.  This dish was so so good!  The meatballs just melted in your mouth.

Brent ordered a bunch of different small plates that included:
Steak Tartar

Frog Legs

Chinese Fried Eggs

And we finished with the BEST dessert I think I've ever had...I could have had 5 of these for dinner!!
Nancy Silverton's Butterscotch Budino.

Carne Asada Sriracha Tacos

Another great recipe from "The Sriracha Cookbook" (by Randy Clemens).  Brent and I can't seem to get enough Sriracha!

Sriracha Carne Asada
Ingredients:
6 cloves garlic
1 large onion, diced
1 small jalepeno
1/2 cup chopped cilantro
2 tablespoons salt
Juice of 3 limes
Juice of 2 oranges
Juice of 1 lemon
1/3 cup Sriracha
1/4 cup Tequila
1/4 cup olive oil
4lbs skirt steak or flank steak, 1/2 inch thik
Directions:
In a food processor, combine garlic, onion, jalapeno, cilantro and salt.  Pulse until finely minced.  Add citrus juices, Sriracha, Tequila and olive oil until combined.  Place meat in large container and pour marinade over, tossing lightly to coat meat evenly.  Cover and refrigerate overnight.
The next day preheat grill and cook steaks until medium-rare (about 4-5 minutes per side).  Cover with foil land allow meat to rest for several minutes.  Then slice steaks into strips.  Serve on tortillas with your choice of toppings.
Optional Sriracha Sour Cream (from "The Sriracha Cookbook):
Mix together 3/4 cup sour cream and 1/4 cup Sriracha

The newest member of our family...

Trying to kill time on a hot and humid Wednesday Max and I made our way over to Creative Kidstuff to play with all their toys.  After circling the store once Max comes across a shelf full of stuffed animals (mostly dogs) and pulls out a Beagle from the bottom of the pile.  He then proceeds to carry the dog around the store saying "pa, pa, pa" (puppy).  Naturally I buy the expensive animal to avoid tears (don't judge me).  Max continued to hold this "pa" the whole way home and up until lunch time.  This got me thinking what a great pet this Beagle is...He doesn't bark, bite, need to be fed, need to go out to potty and still provides my son with endless entertainment....THIS IS THE BEST PET EVER!  So now our family with 2 dogs has now been bumped up to 3 with "Pa" the Beagle.

Rojo Mexican Grill

After a great pedicure from Glamour Nails my sister and I hoped over to Rojo Mexican Grill at the West End for lunch.  Everything was great...the weather...the chips & salsa....and finally the fish tacos!  They came with this great chipotle mayo and sticky rice to die for!!!  I was really impressed and full by the time lunch was over. 

Sriracha Hot Dog

I must say that I am now a lover of Sriracha.  This hot dog just has mayo, Sriracha and chopped up cucumbers and it is so good.  The recipe is from Hot Dog Mike.  See link below:
Hot Dog Mike's Srirachadog

Cheesy Ham and Hash Brown Casserole

I came across this recipe on allrecipes.com.  It was so easy to make and actually comes out tasting very good.  Great for a brunch, breakfast or dinner.  I think i'm going to make this for an upcoming baby shower brunch that i'm co-hosting.
Here is the link to the recipe:
Cheesy Ham and Hash Brown Casserole

The Ultimate Sriracha Burger

This is the all time "Man Burger"...it's spicy and has all the fixins on it.  This recipe came from "The Sriracha Cookbook" by Randy Clemens, another Father's Day gift to my husband.

Ultimate Sriracha Burger
From "The Sriracha Cookbook" by Randy Clemens
Ingredients:3lbs ground beef
1/4 cup soy sauce
10 tablespoons Sriracha
4 teaspoons freshly ground black pepper
4 slices thick-cut bacon
2 large sweet onions
3/4 cup blue cheese dressing
8 sesame seed buns
8 thick slices Swiss cheese
1 large tomato, sliced
lettuce
Directions:
In a bowl mix together beef, sou sauce, 5 tablespoons Sriracha, and pepper.  Form the mixture into 8 patties and set aside (in refrigerator)
Preheat grill
In a frying pan over medium-low heat cook bacon.  Cut and drain on paper towels.  Reserve the fat and cook slices of onion in the fat until caramelized.  Grill burgers, turning once, for 4-4 1/2 minutes per side.  While burgers are cooking in a small bowl, combine the blue cheese dressing and the remaining 5 tablespoons Sriracha.  Toast the buns on grill and assemble the burgers using the blue cheese dressing spread and all the fixins.