I was invited to a BBQ the other day and needed something to take so I didn’t look like a fool. So, as always, I did some research and made and found an easy, albeit labor-intensive, salsa recipe. Nothing beats nice, fresh salsa.
I’m slowly, but surely, venturing into the land of desserts, concentrating on those of the Cuban variety. I researched some different recipes online and looked a recipe up in my trusty Cocina Criolla book. I decided to give my mom a call to ask her a couple of questions about the whole process, mostly wondering what a “baño de María” was — apparently it’s Spanish for double boiling, but she brushed off the recipe I was going to use and gave me my late grandmother’s recipe.
Noel and I were wondering why we waste our money with pre-made mashed potatoes when a small bag of red potatoes costs less than the instant stuff and yields a much better product. So Noel decided to re-purpose a recipe for twice-baked potatoes her mom gave her a while back and made these really simple and really tasty mashed potatoes.
Earlier this week, I posted a recipe for yellow curry, but here is something you can make with the curry. I made this for a friend of mine who happens to be vegan. I didn’t want to make the same old crap I always make for him, so I went with something a little different.
I hosted my vegan friend last week and was hoping to make him something other than pasta because I figured that vegans must get pretty fed up with being fed pasta every time they go over a friend’s house. So I settled on making him some sort of curried dinner. I thought back on some curried dishes I’d had at a Gainesville restaurant called Indian Cuisine. I did some research and looked over quite a few recipes for yellow curry. I mixed and matched some ideas all the while thinking of the yellow curry I’d eaten and tried to make something similar: not-too-spicy with lots of cilantro.
At the end of any lunch or dinner I eat out at a Cuban restaurant, I always order a cortadito. It’s a good gauge on a meal. A lot of times it’ll be an indicator of whether to leave a good tip or just a normal tip because it’s usually the waiter or waitress that’ll make it. The drink is simple and thought of more as a dessert than a pick-me-up.
Some of my friends think it’s weird that I like to eat bananas with my steaks, chicken or other meaty dishes, but the truth of the matter is, bananas are a wonderful pallet cleanser. I suppose that’s the reason why Cubans and other Hispanics it’s such a tradition to serve sweet, ripe, fried plantains with their meals.
My birthday was on Saturday, and for my birthday I decided to grill some steaks and sausage with a couple of friends and my dearest. I’d never really made my own marinade, but I’d tried a few from the bottle and figured I’d give it a go.
I went out to Austin, TX for SXSW Interactive 2009. It has nothing to do with this blog, but has a LOT to do with my job and the blog on my portfolio site. But, while out in Austin, I got to hit up a bunch of eateries and have some good food.
This recipe has a pretty different mix of ingredients. It is a great combination of sweet and sour. The cool part is, the sweet part of the sauce comes from an unexpected source: the balsamic vinegar.