Comments on: Chillin’ with Chile https://www.saltshaker.net/20100219/chillin-with-chile Casting a little flavor (and a few aspersions) on the world of food, drink, and life Thu, 26 Nov 2020 10:41:46 +0000 hourly 1 https://wordpress.org/?v=7.1 By: The Weekend Review https://www.saltshaker.net/20100219/chillin-with-chile#comment-212877 Tue, 03 Jul 2012 17:29:36 +0000 https://www.saltshaker.net/?p=3682#comment-212877 […] return of our slow braised lamb over a rustic cauliflower puree, with some caramelized brussels […]

]]> By: Dinner Highlights https://www.saltshaker.net/20100219/chillin-with-chile#comment-201816 Fri, 24 Sep 2010 14:52:59 +0000 https://www.saltshaker.net/?p=3682#comment-201816 […] our busy season, so, we decided to celebrate here with a couple of dinners. Back in February we had our last Chilean dinner, and we were quite happy with most of the courses, so, I decided to repeat two of them that people […]

]]> By: dan https://www.saltshaker.net/20100219/chillin-with-chile#comment-194579 Mon, 22 Feb 2010 14:27:18 +0000 https://www.saltshaker.net/?p=3682#comment-194579 In reply to Liz Caskey.

We’ll definitely be back, and this time hopefully we can all meet up!

]]> By: Liz Caskey https://www.saltshaker.net/20100219/chillin-with-chile#comment-194556 Sun, 21 Feb 2010 22:23:57 +0000 https://www.saltshaker.net/?p=3682#comment-194556 That is a clever interpretation of the chacarero. I was wondering how you were going to morph that sandwich…

The soup and the dessert look amazing!!

You’ll have to come back for more inspiration. Hit the wine country next time and see how they prepare amazing rabbit, quail, and cochayuyo.

]]> By: Hannah https://www.saltshaker.net/20100219/chillin-with-chile#comment-194457 Fri, 19 Feb 2010 17:14:32 +0000 https://www.saltshaker.net/?p=3682#comment-194457 I’m a little entranced by the two dishes that bookend your post – the squid, and the jellyroll. Dulce de leche = be still my beating heart 🙂

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