I love when friends visit, especially friends who share a love of food, cooking, blogging and photography. Continue Reading
Spain and Portugal have been on my mind a lot lately.
Let me ‘splain you.
It’s no secret. Even occasional visitors to FOODalogue know that my ancestry has colored my life, especially in the kitchen.
I grew up in a Spanish-Italian household and I’ve traveled to Spain many times so, that is to say, I’m no stranger to paella. But … I never had one made with potatoes as the base.
Oh, what a night!
Imagine the premier white wine of Spain paired with 16 courses by Chef Jóse Andres in an uber trendy South Beach hotel … then mix in a dash of molecular gastronomy. Magic!
I’ll admit it. I’m a fool for “Nuevo Latino” as witnessed by the many times I’ve dabbled in that category on this site.
In fact, a lot of my fearlessness and creativity in the kitchen was inspired a long time ago by a few chefs like Douglas Rodriguez. He’s the undisputed “Godfather of Nuevo Latino” and a member of the critically-acclaimed Mango Gang that revolutionized the Floribbean concept in the late eighties-early nineties.
Over the years, I’ve been to at least 4 of his restaurants (Yuca, Patria, OLA and this one), each multiple times — and his Nuevo Latino cookbook is one of the few cookbooks that survived my move from New York to Florida (and is still with me after 3 more moves in FL). It’s a treasure.
Yes, I’m fan. Let me show you why. Continue Reading
I’ve been to Chile twice. I loved the country and I loved the food! So, I was delighted to be invited by Kitchen Play to participate in a blogging event with Foods from Chile. The #CookChilean challenge went like this … they sent me a mystery box of food … I offered readers the opportunity to suggest what I should make with the ingredients … and now I’m happy to reveal that the winner is Erica of My Colombian Recipes who suggested ‘seafood tapas’.
Those 2 words gave me the idea (and excuse) to make a tapas party so I invited a couple of wine-toting friends over for a fiesta. “Tapas” are universal these days and the food ingredients I received lent themselves perfectly to the “little dish” theme.
Every time I opened my laptop this past week, I saw something Mexican. It whetted my appetite so I made my own little Cinco de Mayo party with what I had on hand. Continue Reading