This weekend, my boyfriend and I threw a party in our new apartment – the finishing touches are finally all on the walls, and we wanted to show the place off! Also, now that we’re in Reston most of our DC friends are a lot farther away, and we needed an excuse to see people…and make them come to us. We tempted them out with tacos and Moscow Mules with homemade ginger lime syrup. David is a huge fan of Momofuku, so he made Dave Chang’s pork shoulder and this amazing slow cooker Mexican chicken, while I threw together a pineapple salsa and one with roasted corn, tomatoes, tomatillos, and red onion.
My sister just got back from Mexico, so we did a mezcal tasting before the party got started – she provided the authentic cups, salt seasoning, orange slices, and even crickets to go along with it!
Take a virtual tour of the apartment!
Time for tapas!
There were leftovers from the party, and the RecipeRedux theme of the month is tapas, so for dinner tonight we did a few tapas plates – a great way to upcycle your cooking for a second life! There wasn’t enough of anything left to make a full meal of, but altogether we shared these tasty little plates and were perfectly satisfied.
The chicken and pork were just plated up with some quinoa, radishes, and avocado, but I had a lovely bunch of baby bok choy from the farm that was fresh and just waiting to be cooked up. Inspired by the mezcal, we made a glaze that perfectly balances spicy, sweet, and smokey. So fast and easy – and of course filling in that veggie gap that was missing! Great as a side dish, but if you added some tofu you could easily serve it over rice for a full meal. Bok choy is one of the greens highest in calcium, and it’s always tender and mild, so try it with people who don’t love greens!
Mezcal-orange glazed baby bok choy
10oz bok choy (~2-3 cups chopped)
1 Tbsp olive oil
juice of half a large orange (1/4 cup)
1 tsp cornstarch
zest of half an orange
2 Tbsp mezcal
1 Tbsp honey or agave
dash of chipotle powder
dash of salt
Heat the oil in a large skillet on medium and add bok choy. Saute for 3-4 minutes, until tender. Remove from pan. Whisk cornstarch with orange juice and zest in a small cup; pour into empty skillet over medium heat and add the remaining ingredients, stirring to mix. When sauce thickens and bubbles, it’s ready – add back in the bok choy and turn to coat. Serve!