https://www.saltshaker.net/20160424/burnt-offerings-2 Casting a little flavor (and a few aspersions) on the world of food, drink, and life Fri, 11 Jun 2021 20:42:12 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20160424/burnt-offerings-2#comment-268385 Fri, 11 Jun 2021 20:42:12 +0000 https://www.saltshaker.net/?p=18139#comment-268385 […] the Humboldt Squid, charred briefly on a stovetop grill, served over smoked eggplant puree, with salsa negra, lemon puree, chorizo oil, watercress, and a fontina-fennel crumb. This is a wide tangent springing […]

]]> https://www.saltshaker.net/20160424/burnt-offerings-2#comment-260591 Mon, 16 Jul 2018 15:30:42 +0000 https://www.saltshaker.net/?p=18139#comment-260591 […] at 55°C, then quickly grilled. Rolled in crushed, dehydrated kale, and topped with our “salsa negra“. Broccoli rabe, blanched, and then roasted with garlic. Semolina crepe filled with smoked […]

]]> https://www.saltshaker.net/20160424/burnt-offerings-2#comment-259913 Fri, 02 Feb 2018 12:19:59 +0000 https://www.saltshaker.net/?p=18139#comment-259913 […] mint, basil, red onion, tomato, garlic, and a lemon and olive oil vinaigrette. Our house “salsa negra” on the […]

]]> https://www.saltshaker.net/20160424/burnt-offerings-2#comment-251350 Thu, 26 May 2016 15:01:55 +0000 https://www.saltshaker.net/?p=18139#comment-251350 […] crust). Lentils cooked in bacon stock. Fried chickpeas. Roasted yellow cherry tomatoes. Dots of our salsa negra (charred rocoto chili sauce). A red wine vinegar caramel drizzled over it all. Slivered endive. Yum […]

]]> https://www.saltshaker.net/20160424/burnt-offerings-2#comment-251243 Wed, 18 May 2016 13:15:46 +0000 https://www.saltshaker.net/?p=18139#comment-251243 […] that mucking about in Mexico is having an influence on what we’re serving in Casa S. I wrote the post about Salsa Negra a couple of weeks ago, and that’s become a favorite around the house – even if we […]

]]>