There are 2 things I poach frequently: chicken breasts and salmon. Aside from the health/diet factor of reduced fat, I like that both retain moisture and are cooked in a really short time. My general poaching liquid may include any or all of the following: chicken broth, wine, water, olive oil, lemon, garlic and seasonings.
I love presenting food in different and unexpected ways. It makes mealtime more interesting and, oft times, results in a health benefit as well. As you know, I try to incorporate as many vegetables as I can into my daily food plan.
This post is about technique (you should pardon the fancy word). And the ‘technique’ is blending (pulsing) spinach with the eggs to create ‘green eggs’.
Branzino is the Italian name for a silver skinned fish familiar to the Mediterranean. It is marketed in the U.S. as European Seabass. In Spain it is called Lubina or Robalo. My fish market had it tagged as Greek and, according to Wikipedia, in Greece it is called Lavraki.
My preparation was really simple and quick and it will make you feel like you’re on Greek Isle or somewhere in the Mediterranean when you sit down to eat it.
I’m always envious of my West Coast food blogger friends who boast the bounty of their local markets. While I’m not totally deprived because I do have 2 good sources (non-supermarket) for produce nearby and seasonal green markets, the farm-to-table movement has been surprisingly slow considering the FL climate.
Every time I make gazpacho I say the same thing…I don’t know why I don’t make this more often! I also say the same thing with ceviche. There is so much flavor in every mouthful! And it’s all so fresh…and good for you! Is that not a winning combination?
This time I had the idea(s) to ice some of the gazpacho to keep the chill and also to serve it with poached calamari and roasted garlic toast. All 3 components marry very well with each other, the preparation is really simple and I heartily recommend the taste!
This is the last in my 3-part series of I ATE Puerto Rico. Fajardo, located in the eastern region of the Island, is a mecca for recreational boating. It’s also the location of the long-established El Conquistador resort. But, for locals and foodies, it’s a great place to take a ride, walk around and stop for some seafood in one of the little outdoor cafes.
While this series focused mainly on roadside food, you should know there is another side to Puerto Rico. Touristy, glamourous, upscale and exciting. I’m going to end with a peek at nightlife at the El San Juan Hotel.
Unlike Guavate which is high in the mountains, Pinoñes is close to the metropolitan area. A short ride from the Isla Verde area of San Juan brings you along the north coast where you’ll find another conclave of roadside eateries in a rustic beachfront setting.
These places are very popular with the locals (and a few adventurous tourists). You can eat Island specialties, drink and socialize for relatively low cost. Another note of interest to we foodies is everything is fresh. You can often watch it being made as you’ll see in the following photos. Continue Reading
I promised after the Culinary Tour ended I’d give you a glimpse of some authentic “road food” I ate while I was in Puerto Rico in February. So, here we go. Fasten your seat belt – you’re in for an adventure!
First off, we go to Guavate, better known as La Ruta de Lechones (the home of roast pig). Guavate is located about an hour-and-a-half from San Juan high in the mountains and it’s a very popular Sunday afternoon destination for locals.
People spend the day eating, drinking, taking in some sun and dancing. It’s crazy, exciting, fun and delicious! I think the following photos will give you an idea.
I really love roasted turkey. Thanksgiving is my favorite holiday meal and somewhere around midyear between the last Thanksgiving and the next, I start to crave a taste of the big bird. Fortunately, turkey parts are readily available in the supermarket.
Perhaps when you think of turkey, you simultaneously think of the-belly-busting meal we associate with Thanksgiving, but it doesn’t have to be that way if you don’t fill your plate with 12 side dishes!
This dinner which I prepared for myself was lovely…tasty and aromatically scented by the preparation and the finishing sauce.