If one picture is worth a 1000 words, this may be my ‘wordiest’ post ever!
Tuna Tartare on Crispy Rice with Chipotle Mayo
Vacationing in a tropical place like Puerto Rico offers distinct and varied dining opportunities. I’ve written before about eating and mixing it up with the locals on their beautiful beaches or in the mountainous countryside and quaint towns…so I thought it was time to showcase the high-end resort side of dining in Puerto Rico, compliments of Chef Wilo Benet who has not one, but two, restaurants in the Conrad Condado Plaza Resort. I had the pleasure of enjoying tasting menus at each.
There are many things that set this Chef apart. He’s genuinely nice, almost renaissance-like in all his artistic endeavors, and he’s a top-notch chef who presents creative contemporary dishes with native roots. You’ll see what I mean. Continue Reading
Although you won’t find any butter, cream or high-fat cheese in this dish, the flavor was not sacrificed. I made what I think are wise choices…there’s only one potato (the rest is vegetables) and the Italian cheeses are low(er ) in fat and were used sparingly so I feel justified in calling this a “low-calorie gratin”.
Hang onto your sombrero…today I’m taking you and my leftovers south-of-the-border. Once again, I offer 3 recipes that can be mixed, matched…and, yes, repurposed. Be sure to check out the ‘OMG, lick-the-spoon, lick-the-plate, I-can’t-wait-to-make-this-again’ sauce. Andalé!
Hey, folks, it’s bargain day at FOODalogue. I created 4 recipes for this party dish, one for each layer. But each could stand alone and be used in a variety of ways. I encourage you to play around and have fun! I always do!
My original title for this post was “In the FOODalogue Test Kitchen”. Why? Well, it’s complicated…but I’ll try to explain.
In the NW region of Spain where my maternal grandparents came from fish and potatoes are like ‘love and marriage’…♫ you can’t have one without the other! ♫
While this is not my grandmother’s recipe per se, it is definitely influenced by my heritage — and I think she’d approve. Others may quibble that it’s not actually a “stew” which is defined by ‘boiling or simmering slowly’, but I don’t know what else to call it — and it’s my blog!
So Labor Day has come and gone. Although not by the calendar, summer is officially over for many people. Time to change closets and put away those white shoes. Anyone remember that? No white shoes after Labor Day! Silly but, even here in South FL, pretty much the only people wearing white shoes between now and next summer are tourists!
Here’s the recipe for the appetizer I made for our Asian BBQ, along with photos of the preparation and presentation. Continue Reading
Labor Day: what does it conjure up to you? Last barbecue of the summer? New school term? It’s been both of these things for me plus, in my family, we celebrate 2 birthdays the first week of September. I wondered today if anyone thinks about the origin of the holiday anymore. Until that moment, shamefully, not I. Continue Reading
Who likes the dark meat? Me, me, me!
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