I invited two friends for dinner Saturday night and, based on what I had on-hand, planned to make Italian fried shrimp and spaghetti with no-cook tomato sauce. But, Saturday morning, I changed my mind and went in a totally different direction. The no-cook tomato sauce became salsa, the spaghetti was opted out for black rice … and, with a few other additions, we were headed south-of-the-border just in time to celebrate Tres de Mayo. What? You never heard of Tres de Mayo?
cumin-spiced fried shrimp, black rice and black beans, sweet plantains
baked soft corn tortillas, fresh tomato salsa, fresh corn, yellow pepper and pineapple salsa (and avocado salad not shown)
Tequila simple syrup marinated watermelon, finished with a dash of paprika salt, ground chili and fresh cilantro.
Just like St. Patrick’s Day … on Cinco de Mayo, everyone is Mexican. Enjoy the day.
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.