I’ve got a real treat for you. We’re having dinner in a private home on this stop of the Culinary Tour. As you may know, I’ve spent a lot of time in Puerto Rico. It was definitely my playground when I lived in New York. Less so now that I live in FL, but I still manage an annual trip and a reunion with my friends. I was actually in Puerto Rico for a few days during the period between the Argentina and Brazil stops on the Culinary Tour. It was a very food-centric experience from the highs of the trendy El San Juan Hotel restaurants…to road stands in the mountains…to a dinner party in a private home which I present here.
The party took place the night I arrived at my friend Elba’s beautiful condo in the Isla Verde area of San Juan. From the terrace, overlooking the pool area, you can see the planes landing; from the living room windows you see the ocean. But that night, I didn’t see much because there were 20 people to talk to and, as you will see, lots of food to eat.
King Fish Escabeche
Arroz con gandules y morcilla (rice, pigeon peas + blood sausage)
Flan de queso y mango (cream cheese and mangos)
Torta de Santiago (brought by one of the guests from a Spanish bakery)
Home-made mango paste and white cheese.
“Pitorro” (Puerto Rican Moonshine with mangoes)
Most of the food was prepared by my friend Norma who just started blogging. In fact, while we were in PR, I tutored her on setting up the blog. I encourage you to subscribe to Platanos, Mangoes and Me. I imagine over time she will be posting recipes for many of the dishes you see here and others.
At the conclusion of our tour (after this week’s round-up on Wednesday), I will be posting more about Puerto Rico.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!
I've always been a culinary improvisor which means I get my kicks out of recipe development. In the FOODalogue kitchen each meal is an adventure and the journey is as exciting as the destination. My favorite kitchen tools are imagination and intuition. I rarely look at a recipe, not even my own!
On these pages, I suggest food pairings and techniques to be experimented with...in your own kitchen...to your own spice levels...and to your preferred portion sizes.