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.
When we moved to Florida from New York 15 years ago, we quickly learned that cold weather and snow are not really the criteria for the holiday season…and we happily dropped that notion! Goodbye boots, hello flip-flops.
Now, it’s Christmas trees and palm trees, house lights and boat lights, and sandmen instead of a snowmen; but, most importantly, it’s family, friends, good wine…and great menus! It’s a joyous time of year wherever you are.
In celebration of the holiday season, various cities in FL that border the Intracoastal Waterway host boat parades. Led by a fireworks barge, festively-decorated boats make their way up or down the canal and residents line the docks and cheer the parade…and some, like us, use it as an excuse to party! Who doesn’t love a party? Continue Reading
This is titled “another” because I posted A Colorful Brunch about 6 weeks ago, with totally different items.
This time, brunch was served the morning after a big party…so I made Virgin Mojitos. I’m not a big believer in “the hair of the dog that bit you.”
I muddled lime, mint and simple syrup and then mixed it with chilled water. It was refreshing and everyone liked it.
Come check out the menu.
This post is more about concept than specific recipes. No surprise there, right? I tend to shy from telling you how much salt (or whatever) to put in your food. I don’t know how many people you’re cooking for, what their likes and dislikes are — and, based on the comments I receive, most of my readers are pretty damn good cooks. So, if you’ve been following FOODalogue for a while, you know I tend to tell you the ingredients and technique and let you do the math based on your palate.
Perhaps this post will give you some ideas for your next cocktail party. Continue Reading
I enjoy putting a brunch together. The prospect of creating a buffet of savory, sweet and fresh ingredients has real appeal to me. And, it’s an easy meal that always turns out so colorful!
Today’s brunch for 4 included: Tortilla Española, Tomatoes Oreganata, Pickled Vegetable Salad, Almond-Crusted Stuffed French Toast and Honey-Grilled Grapefruit Rings.
Come take a look…
The guests ‘may’ be sober, but the bird is definitely juiced! It arrives with a few cups of tequila and Grand Marnier in its belly.
Hope all you fathers out there had a very special day!
whole carrots, whole beets, mini sweet peppers, french string beans, purple potatoes, cipollini onions and a head of garlic (in their skins).*
Everything was brushed with a mixture of olive oil, S&P, thyme, rosemary, fennel seeds (the carrots and beets got a splash of balsamic glaze in their mixture). Roasted at 350 degrees till tender.
Mojo Rojo: Puree 1 jar Goya piquillo peppers (or sweet pimentos), 1/2 cup olive oil, a little salt, a splash of sherry vinegar, 1/2 cup of walnuts and almonds.
This time ‘save the best for last’ was a real truism…a citrus custard tart with fresh blueberries. I think Jim will be posting the recipe on his blog, Our Family Food Fight.
Back Story: For Christmas Day dinner, my son wanted a fried turkey and went out and purchased the fryer. But we had a rain-out. Fast thinking and successful surgery to de-bone the carcass to get it cooked quickly followed and we ate a very delicious (though not conventional) roast turkey.
Corn, avocado, cheddar cheese, black olives, capers, scallions dressed with fresh tomato salsa and extra squeezes of lemon.
Picadillo Stuffing may not be the most photogenic…but it’s definitely the most tasty! While I’m surely not the first person to make this, I didn’t follow anyone’s recipe — so here’s what I did (to the best of my recollection).
Chimichurri Sauce: 1 bunch of Italian parsley, 1 bunch of cilantro, garlic, olive oil, red pepper flakes, S&P, juice of 1 lemon, and a splash of red wine vinegar blended to desired consistency.
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