Pickled Salmon
To serve 12 as a first course 2 cups white distilled vinegar 2 cups water 1/4 cup olive oil 2 small onions, peeled, sliced into ¼ inch-thick rings 2 medium-sized bay leaves,crumbled 2 teaspoons mustard seeds 2 teaspoons whole cloves 2 teaspoons…
Corn Tortillas
To make 12 Corn Tortillas 2 1/4cups instant masa harina (corn flour) 1 teaspoon salt 1 1/3 cups cold water In a mixing bowl, combine the masa harina and salt, and gradually pour in 1 cup of water, stirring constantly. Knead the mixture with your…
Yellow Chili Paste
Chile Amarillo Molido con Aceite YELLOW CHILI PASTE To make about 2/3 cup 24 fresh yellow guero chilies, each about 3 to 4 inches long, or substitute other fresh, mild, yellow chilies like Hungarian Wax 1 tablespoon vegetable oil 1 tablespoon…
Red Chili Paste
Aji Molido con Aceite RED CHILI PASTE To make about 2 cups 1 cup tightly packed dried hontaka chilies 2 cups boiling water 6 tablespoons olive oil 1/2 teaspoon finely chopped garlic 1/4 teaspoon salt 1 cup boiling beef or chicken stock, fresh or…
Salsa Guasacaca
SPICY AVOCADO SAUCE To make about 11/2 cups of sauce 1 small ripe tomato 1 large ripe avocado 1/4 cup olive oil 1 tablespoon red wine vinegar 1/2 teaspoon red chili paste or very finely chopped, seeded, fresh hot chili 1 teaspoon salt 1/2 teaspoon…
Ceviche
FISH MARINATED IN LIME AND LEMON JUICE Peruvian Version To serve 6 1 cup fresh lime juice 1 cup fresh lemon juice 4 dried hontaka chilies, seeded and pulverized with a mortar and pestle 2 red onions, sliced 1/8 inch thick and separated into rings…
Oxtail Stew
Do you know that phrase, "lip smacking good"? This Oxtail Stew recipe transforms the humblest ingredients into a lip smacking good meal. The science behind all that smacking of lips, is the slow cooking of all the connective tissue and gristle until it…
Drinking With The Botanist
I have written before about how much I enjoyed reading The Drunken Botanist by Amy Stewart and experimenting with her cocktail concoctions. Our most recent experiment was to replicate the outstanding Mai Tai served at The House Without a…
Wood-Fired Pizza
I stumbled upon a blogger who questions whether Wood-Fired Pizza is inherently any better than the more typical baked product. In our experience (which is mostly in Italy), the thin-crust perfect pizza is almost always wood-fired. Here are a some shining…
Food Network Tipping Point
I was just commenting to Mrs Chabernet that Food Network appears to have been hijacked by Guy Fieri who ordered them to run all his episodes back-to-back. Lo and behold, Salon Magazine has just published a story titled "How one man destroyed the Food…