May 23-25 – 2019 – 23-25 de Mayo Standout Plates / Platos Destacados Mixed “Tiradito” – A tiradito is a form of ceviche where the fish is cut in strips like sashimi or sushi, rather than in small cubes. Here, we’re using a fish that’s currently in season, but one that not many people… Read More Seldom Used Ingredients
Today a couple of antipodes. Not exactly polar opposites, as there’s no pole involved, and they were both very good, so we don’t have opposites in terms of quality. But, our first spot focused in on classic local fare from here in Buenos Aires, while the second dug straight through the globe to Asia. Both… Read More The Little Bridge & The Tiger
May 9-11 – 2019 – 9-11 de Mayo Standout Plates – Platos Destacados Vitello Tonnato (I suppose in English I could put Veal with Tuna Sauce, but no one says that, do they?) – Thin slices of veal top round, poached in bacon stock; sauce of mayonnaise, tuna, Chinese spicy bean paste, capers, anchovies;… Read More A Combo of Classics
Time for our next entry in the great Bread & Soup Project! Brazil! Being our neighbor, and having at least a passing familiarity with the food, I thought, picking out the appropriate bread and soup would be easy. But then, Brazil is a massive country, with regional culinary differences that vary from Portuguese to African to… Read More The Bread & Soup Project #26 – Brazil
This time around, we have Mexican, Indian, and Pasta. And let’s make it like a crescendo, we’ll go from the lows to the highs…. luckily, this time around, the lows aren’t all that low. Oh come on, you can just look at the photo of this Mexican spot and start to feel the hairs… Read More Bite Marks #76
May 2-4 – 2019 – 2-4 de Mayo Sandperch Tataki – Sandperch, rubbed in a mix of salt, merquén chili flakes, and smoke powder, and quickly seared, then chilled, leaving the inside still raw. Sliced, and then topped with salted cucumber slices, radish threads, and nira. Underneath, a classic dashi broth of kombu seaweed… Read More Peruvian, With a Touch of Nikkei
I feel like there ought to be something special for a milestone like the 75th Bite Marks. But, unless I simply pick and choose what I’m going to present to do so, it doesn’t work that way. Such is life. I know, that didn’t bode well, did it? But then, I do tend to save… Read More Bite Marks #75
April 25-27 – 2019 – 25-27 de Abríl Ever since my first foray into making a quick version of Huatía Sulcana, a Peruvian dish of slow braised beef in a mix of aromatic herbs, it’s been an ongoing series of experiments. I’ve made beef versions, oxtail versions, pork versions, and, chicken versions. And each has… Read More The Deeply Herbed Chicken