Usually when I do an all meat special it’s burgers or shawarma or tacos or some combination. I’m not a big steak eater, but, now and then I get in a temporary mood, and, what the heck, let’s go for it. First up was the group outing, #14 for the Roving Ravenous Horde, and a… Read More Steakhouse Special
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
Perhaps, just for kicks and grins, as the saying goes, we’ll go from the worst to the best…. Pequeña Casita China, Hipólito Yrigoyen 185, Martínez – My intention was a Chinese food crawl with a friend or two, with the idea to hit a trio (or possibly more) of places that readers have recommended in… Read More Bite Marks #51
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
? It was time for planning future outings of the Roving Ravenous Horde, and over lunch at La Malbequeria, the idea of trying out “that restaurant out on the dock on the river” came up. Many years ago, when I first moved to BA, I’d mentioned the place, it was a restaurant called Muelle del Plata,… Read More Sittin’ on the Dock…
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