Not our last dinner forever, but for a couple of weeks, as I’m off to Costa Rica. For those who’ve missed the various announcements, I’m doing my first “pop-up” dinner, in Playa Jacó, Costa Rica, on Valentine’s Day. But, before heading out, a quick look at the new dishes of this last week – both… Read More One Last Dinner
Playa Jacó, Costa Rica Menú Tentativo Ceviche de Pámpano con Trés Salsas Causa de Remolachas Asadas Parihuela de Mariscos Mahi-Mahi con Matbucha y Salsa Picante de Cilantro Adobo de Chancho, Puré de Berenjena Ahumada Cheesecake de Chocolate y Anís Estrellada
When you have lots of strong flavors, it can become quite a balancing act to combine them and make it all work. Two dishes over the last week or two stood out in that vein – both dishes that took a fair amount of practice to get the combination just the way I wanted it.… Read More Strength in Flavors
There’s always somewhere, new, old, interesting to try out to eat, that’s one of the things I love about this city. time once again for another round of casual bites…. There’s nothing like finding a place that understands the roots of local cooking, and thinks that there’s nothing wrong with serving dishes that could have… Read More Bite Marks #10
I find myself this morning thinking that I should have a political blog in which I can comment on things that incense me about the way the world works, or doesn’t, around me. And I could use this one – I have now and again delved into local Argentine politics and the system here, and… Read More Random Acts of Training #5
It’s time once again for the results of our online cooking challenge, Reinventing the Whisk! I bring to you, right here on this page, Episode #7, with behind the scenes tales and photos. There were three challengers this time around, as there have been most of the past few episodes, myself, Kevin Hopp coming to… Read More The Squid-Ness Monster
Once again, two different menus during the last week, and a couple of dishes that for me stood out. A bit of an Italian, French and Peruvian mashup here for the pasta course. Fish mousse, a classic preparation – starting with a humble white fish, the merluza, or hake, and processing it with sauteed leeks,… Read More Inner Secrets
It was another roll of the dice and this time, once again, the Mitre train line headed to Tigre, and the stop… Acassuso. Now, I’ve been to this little ‘burb a couple of times and even gave it a little writeup awhile back. I remember (and have a couple of photos on the blog to… Read More Random Acts of Training #4