A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
December 12-16 – 2017 – 12-16 de Diciembre Mixed Ceviche with Yellow Chili & Passionfruit – raw sea bass, poached prawns and calamari, cured in a mix of grapefruit and lime juices, ginger, yellow chili, passionfruit, salt, pepper; cucumber strips, radish threads, and red onions; limo chilies, cilantro. Ceviche Mixto con Ají Amarillo y… Read More 2017 Menu #43
Not exactly a traditional recipe, but an amalgam of a couple of different ones, until I came up with a version that I really like. As always, let’s start with the money shot…. And then let’s go back to the start…. From the right – the florets off of a decent sized broccoli; a peeled… Read More Spicy. Orange. Szechuan. Pork.
28 Noviembre-2 Diciembre – 2017 – November 28-December 2 Seasonal Vegetable Salpicon – Salad of cucumbers, green onions, avocados, mushrooms, green beans, palm hearts, and roasted red pepper, in a dressing of coconut milk, lime juice, olive oil, roasted garlic; herb-roasted tomato slices; chives. Salpicón de Verduras de la Estación – Ensalada de pepinos, verdeos,… Read More 2017 Menu #42
The flotsam, jetsam, lagan, and derelict of last month… let’s start with the simple stuff we made for lunch or dinner for ourselves: Pork fried rice… Tomatoes stuff with “Korean” tuna salad – tuna, green onion, hard-boiled egg, tomato in sauce of gochujang, sesame oil, honey, miso, sesame seeds, chilies, chopped peanuts. … Read More Non-Essential November
November 24-25 – 2017 – 24-25 de Noviembre Grouper in “Chili Water” – Grouper cured in puree of lime juice, onion, cucumber, serrano chilies, cilantro, mint, salt; ribbons of cucumber, dice of avocado, red onion, limo chilies, mint and cilantro leaves. Aguachile de Mero – Mero curado en puré de jugo de lima, cebolla,… Read More 2017 Menu #41
November 21-23 – 2017 – 21-23 de Noviembre Shellfish Ceviche, Pea & Mint Mousse – Calamari, shrimp, mussels, and cockles, quickly simmered in salted water, then cured in lime and orange juices, pickled serrano chilies, cilantro, olive oil, salt, white pepper; topped with a mousse of peas, mint, cream, salt, white pepper; red onion… Read More 2017 Menu #40
Having pretty much exhausted all the big name brands and any easier to find smaller producers, this (likely last) roundup of Argentine blues is spread out over the time it took to track down more options. In fact, after the first one, in early 2015, this got back-burnered and I didn’t even think about it… Read More Case-O’Azúl #3
November 15-18 – 2017 – 15-18 de Noviembre Chicken “Ceviche” – chicken breast poached in fennel and star anise stock, chilled, sliced; emulsion of lime juice, salt, szechuan peppercorn, olive oil; “Peruvian salad” of finely diced beets, potatoes, carrots in lemon juice, salt, pepper; chopped cilantro and limo chilies. “Ceviche” de Pollo – pechuga… Read More 2017 Menu #39