Hey, we’re doing something new!
Ready To Yumble usually focuses on recipes and homemade food. We’re homebodies for the most part, and we love playing around in the kitchen. But once in a while, we try to be cool and work the restaurant scene in Houston. (It’s much better than most people think! Here’s a great article on why.) Since there are so many legitimately delicious places to eat, we wanted to start doing a spotlight on our local favorites. And what better place to start than new up-and-comer Ritual.
Anyone who knows us, knows we love a good burger.
We’re constantly on the hunt for the good, the better, the best burger in whatever city we happen to be in. Ross and I both have a running list of our favorite burgers – the top 10, the top 3, and the-oh-please-don’t-make-us-choose-the-number-one.
There’s no question that the Ritual Burger cracked the top ten. But did it make it to that highest honor, the top 3?
Mini S’Mores Pies combine a buttery graham cracker crust, bourbon chocolate ganache, and toasted marshmallow frosting for an out-of-this world summer dessert. No campfire required!
You know what summer is about?
Sun. Swimming. S’mores.
Silly Sally simply swoons for summer!
Anyone else feel the same? I have to assume everyone is raising their hand right now. You can’t turn on your computer without *virtually* tripping over a recipe for a s’mores dessert. S’mores bars, s’mores dip, s’mores cookies. S’more s’mores? Why yes absolutely!
I love it all.
So with these mini s’mores pies, I’m sharing with you a love for summer and all its simply stunning sweets.
Tomato, Basil, and Goat Cheese Tart combines the perfect savory flavors of the season in a buttery cornmeal crust. Good hot or cold, for breakfast, lunch, or dinner!
While the modern grocery store gives us the ability to make almost any dish regardless of the time of year, it’s always nice to cook up a recipe that takes full advantage of the bounty of the season. For me, a quintessential summer combination is tomato and basil. I’m sure that’s hardly unique, but it conjures up memories of eating dinner out on the deck as the sun was setting over the mountains. And while this Tomato, Basil, and Goat Cheese Tart can certainly be served with dinner, it is versatile enough to pull duty at just about any meal, or slice it up small for a colorful appetizer. (Liz has also been known to eat it bite by bite straight from the fridge.)
Charred salsa verde: it’s salsa, but green! And with more fire!So last week we introduced you to our beloved crispy carnitas tacos, and waxed poetic about our love for the crunchy bits. BUT there’s more to this love story. Because you know what couples beautifully with pork carnitas?
Salsa verde. Or even better?
CHARRED salsa verde!
…With the veggies cooked over the grill until toasty and delicious! I don’t know what it is about food cooked over a fire, but it’s always like 10000% better than food cooked any other method, amiright? Not to mention it’s a great way to pass the time while your carnitas gets crisp. AND it’s easy easy easy. Throw veggies on grill, take veggies off!
This easy recipe for Crispy Carnitas Tacos turns pork shoulder into juicy, caramelized heaven. Add a fresh tortilla and you’ll never want to eat anything else, ever again.
Ah pork, the meat that keeps on giving. It is a staggeringly versatile protein. From BBQ ribs, to Asian meatballs, and now… carnitas! This deceptively simple recipe has an incredibly complex and tasty final product, perfect for tacos, breakfast hash, or just out of hand eating!
But in this case tacos.
What is carnitas, you ask?
Well, besides DELICIOUS, it’s a Mexican pork shoulder dish. The pork is slowly simmered – traditionally in lard! – until it’s super tender and juicy. This recipe takes that concept and pushes it a step further. OH YES!
Pop quiz: what’s everyone’s favorite part of roasted meat? The crispy bits. Yeah, those little pieces of dark, caramelized meat that pack flavor and crunch in every bite.
Well, today is EVERYONE’s lucky day. Because this carnitas recipe combines the tenderness of slow-cooked meat with crispy cooked edges. And it rolls it all up in a tortilla. TA-DAAA!