A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
February 13 – 2018 – 13 de Febrero Private dinner / Cena particulár Prawn Causa – potato puree flavored with lemon, yellow chili, and olive oil; prawn salad with red onion, mint, basil, celery leaf, garlic mayonnaise; garnish of cherry tomatoes, black olives, green limo chilies, grated hard boiled egg, and guacamole pure. Causa… Read More 2018 Menu #8
February 7-9 – 2018 – 7-9 de Febrero Sandperch / Citrus / Mango – sashimi slices of sandperch cured in a white miso and gochugaru vinaigrette; mango, shallots, lemon and lime supremes, mint, cilantro, rocotos. Salmón Blanco / Cítricos / Mango – tiras de salmón blanco curado en vinagreta de miso blanco y gochugaru;… Read More 2018 Menu #7
It’s been awhile, but I have some solo time at home for a couple of weeks, so I’m going to do some delving into the different recipe projects here. I’m sure I’ll still do some eating out, but it’s a good chance to just play around in the kitchen without a lot of distractions. Next… Read More The Bread & Soup Project #20 – Benin
February 1-3 – 2018 – 1-3 de Febrero Grouper / Citrus / Rocoto – diced grouper cured in lemon and lime juices, ginger, garlic, celery, rocoto chili, salt, pepper, cilantro, red onion; toasted corn, limo chilies. Mero / Cítricos / Rocoto – dados de mero curado en jugos de limón y lima, jengibre, ajo,… Read More 2018 Menu #6
January 26 – 2018 – 26 de Enero Private dinner – gluten and dairy free Cena particulár – libre de glutena y lacteos Squid / Potato / Celery – salad of potatoes, blanched and shocked squid, celery and its leaves, mint, basil, red onion, tomato, garlic, and a lemon and olive oil vinaigrette. Our… Read More 2018 Menu #5
January 25 & 27 – 2018 – 25 y 27 de Enero Roosterfish Tiradito – sashimi cuts of roosterfish; sliced mushrooms; cured in lime juice, olive oil, white miso, garlic, rocoto, salt, white pepper; threads of limo chilies, shallots, green onions, shiso leaves; toasted corn. Tiradito de Pez Gallo – pez gallo en tiras… Read More 2018 Menu #4
January 16-20 – 2018 – 16-20 de Enero Squid / Potato / Lemon – chilled salad of blanched squid, celery, potato, red onion, tomato, mint, basil, garlic, lemon, olive oil; salsa negra (charred rocoto, onion, and garlic blended with lime juice and olive oil). Calamár / Papa / Limón – ensalada enfriada de calamár… Read More 2018 Menu #3
January 10-13 – 2018 – 10-13 de Enero Ratatouille Gallette – disc of polenta, reggianito cheese, and butter; broiled vegetables – zucchini with coriander seed, eggplant with smoked paprika, and tomatoes with black pepper and basil; salsa verde of parsley, anchovy, capers, piri-piri chili, olive oil; roasted piquillo pepper puree. Galette de Ratatouille –… Read More 2018 Menu #2