A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
Menu #10 March 7-9 – 2019 – 7-9 de Marzo Mixed Ceviche with Lime & Tangerine – sole, scallops, and prawns, cured in a mix of lime and tangerine juices, ginger, Chinese chili flakes, Szechuan peppercorns, salt, olive oil; garnished with limo chilies, cilantro, red onion, fried mote corn. Ceviche Mixto con Lima… Read More Minor Jumbles
Menu #9 February 27-March 1 – 2019 – 27 de Febrero-1 de Marzo Ajoblanco – White Gazpacho Puree of garlic, almonds, bread, olive oil, sherry, white wine vinegar, salt, white pepper. Shrimp and cockles. Piquillo pepper puree. Olive oil. Limo chilies. Puré de ajo, almendras, pan, aceite de oliva, jeréz, vinagre de vino blanco,… Read More Garlic and Shiso, Pretty as Pictures
Menu #8 February 21-23 – 2019 – 21-23 de Febrero I’m not going to go through each dish from last week’s menu, as you’ve seen several of them before. Our wine theme was a whimsical one – wines from three-grape blends. Just for fun! No voy a repasar cada plato del menú de la… Read More Parts is Parts
Spicy Pork & Broccoli Stir-Fry Salteado de Cerdo y Brócoli Picante Apparently, what I consider to be throwing together something for dinner isn’t what other people think of. While this photo that I posted on Instagram and Facebook only garnered about two dozen “likes” between them, almost all of them requested the recipe in… Read More Pork & Broccoli / Cerdo y Brócoli
Menu #7 February 14-16 – 2019 – 14-16 de Febrero Wines with Spanish Roots / Vinos con Raices Españoles Salmon “Causa” – potato puree flavored with yellow chili, lemon juice, olive oil, salt; diced raw salmon, avocado, cilantro in lime and szechuan peppercorn mayonnaise; cherry tomatoes, roasted red onion petals, smoked salmon caviar, chives.… Read More Roots in Spain
We’re thinking about making some changes in our Casa SaltShaker format over the next couple of months. One of the things I want to do is put more emphasis on the wines, and have some sort of theme for the week that relates to them, and then plan the dishes around them. The other, and… Read More Five Shades of Pinot Noir
Menu #5 January 25-26 – 2019 – 25-26 de Enero Standout Plates / Platos Destacados Cured Silverside – fillet of silverside, cured in lime juice, tamarind paste, soy sauce, sesame oil, garlic, ginger, salt, white pepper; garnished with finely diced cucumber, fried beet threads, nori seaweed, cayenne chilies, chives Pejerrey Curado – fillet de… Read More The Fish or the Chicken?
Menus #3 & 4 January 16-19 – 2019 – 16-19 de Enero Standout Plates / Platos Destacados Broiled Salmon, Spicy White Beans, Passionfruit Sauce – salmon fillet, rubbed with olive oil, salt and pepper, broiled; sauce of passionfruit puree, onions, garlic, yellow chili; sauteed bok choy; white beans flavored with miso, gochujang, brown butter,… Read More Giving a Fig about a Salmon