There it is at a small, tucked away restaurant in Coconut Grove, FL called Bombay Darbar where the Aloo Gobi is something to write home about. Well for that matter, everything on the menu. I got the basic recipe from one of their chefs and it is one of the best Aloo Gobi renditions I’ve had. It’s an unbelievably busy locale and the wait can run up to two hours, but if you are anywhere near Coconut Grove and are…
This is a phenomenal salad – the colors vibrant and the flavors fresh and crisp. There is a myriad of trappings that would marry beautifully; from grilled vegetables, shrimp, chicken and hanger steak for protein, to tangerines, strawberries, grapes and feta for a touch of sweetness and creaminess. You could include marinated artichokes, black Kalamata olives and take it a step further – instead of feta, marinated mozzarella balls. And since everything looks better with a splash of color, some…
A million recipes for poultry later, you have an epiphany on a particular one that’s been lurking in the back of your mind and today is D-Day. This dish piqued my interest when I first came across the recipe and I swore it wouldn’t remain one of the unsung heroes in my chicken arsenal. There’s little fussiness where this recipe is concerned and you can forego the marinating process if you are rushed for time. The results are just as…
I have made Coq au Vin more times than I can remember. It’s such a composed dish with tremendous, historical merit. For the most part, I diligently stay true to the classics, however in this recipe I’m imparting a fresh, new twist on an old faithful. The precise origins of Coq au Vin (rooster in wine) are a bit nebulous but man has been braising poultry in red wine since ancient times. It’s very similar to Boeuf Bourguignon and…
In the kitchen, we are not discussing how hot and bothered you get prepping a chicken. The only juices that are running here are the ones that run clear when you carve it, having allowed the bird to rest for a while after roasting. It can be potentially arguable, but there’s something pretty damn sexy about rubbing a whole chicken with spices and olive oil. Well that is my opinion anyway Chicken has crossed the proverbial road over to swanky…
SPANISH MEATBALLS IN ALMOST SAUCE – ALBONDIGAS EN SALSA DE ALMENDRAS Another dish that derives from ancestral Spanish culinary archives, passed down in generations from grandmothers, mothers and daughters. It showcases the lovely simplicity of rustic farmhouse Spanish cuisine. This humble, but succulent meatball recipe is from the southern part of Spain, Andalusia to be precise. Typically, I don’t add raw ingredients into ground meats – such as meatloaf of meatballs, however in this case the garlic has been passed…
Aioli literally means “garlic and oil” in French and Catalan. It’s like a mayo on steroids, popular in Mediterranean countries, especially in France (Provence), Italy (Liguria) and most regions of Spain (called Alioli), mostly prevalent along the Mediterranean coast (Valencia, Cataluña, Murcia and Andalucía) where it is served literally by the bucket-full. Every restaurant in Alicante provides a bowl of decadent, creamy looking Alioli, with chunks of fresh baguette for customers to dunk before ordering their meal. In Cataluña, they…
Hummus is now the global swanky food at every deli counter. From Dean and Deluca in NYC to the Harrod’s Food Halls in London. It should be nominated for an Oscar and get a star on the Food Hall of Fame. And it’s no wonder, with survey trending sources back in 2015 predicting it would become the “chic” superfood in America – and it has – by a landslide. It’s now a mass produced superfood, sold on very supermarket shelf, Sabra…
Living in Spain during my young years, my best friend in the whole world was Cristina. We went to the same school, rode in the same bus, had same school uniforms and we were inseparable. I was “adopted” by her family of 6 brothers and sisters and we spent many hours conniving over our next adventures and hoping we wouldn’t get caught afterwards! I was eleven when I rode my first motorcycle, a Bultaco belonging to Cristina’s brother, Alfonso and…
During my sojourn in the City of Lights, Thomas Keller’s Bouchon had to be one of my favored French restaurants. Hands down. After a while, no matter how ravishing the venue or spectacular the food, you had a Ground Hog Day kind of moment – there are so many prodigious restaurants on or off the Strip. But no matter how ubiquitous that thought was, it never included Bouchon. I’d had the present delight to dine at his world-renowned establishment,…
These boiled eggs are as colorful as they are flavorful. And seriously, they are so incredibly easy to prepare. 6 large eggs 1/2 cup of ACV 1 TSP of kosher salt ½ cup of sugar Juice of a 16 oz jar of pickled beets for their juice (reserve beets for another dish) 1 TBSP of white peppercorns Boil the eggs. In a bowl, add the pickled beet juice, the vinegar, salt, peppercorns and whisk in the sugar to…
The sweet, spicy and sour crunch of the cauliflower pairs brilliantly well with grilled pork chops, fish or chicken, pulled pork sandwiches, and it is an elevated side for ribs, hamburgers and sandwiches. ½ cauliflower – cut into even size florets 1 TBSP Madras curry powder 2 garlic cloves – peeled and smashed 1 large shallot – cut in fourths 4-5 slices of fresh ginger cut into slices 2 Cardamon pods ¼ cup of sugar ½ TBSP whole red…
½ LB of turnips – if small cut in half and sliced with a mandolin ½ TSP of turmeric 1 scallion – green part only 2 garlic cloves – peeled and smashed ¼ cup of ACV ¼ cup of water 6 TBSP of sugar ¼ TSP of red pepper flakes ½ TBSP of Kosher salt Place the brine ingredients in a pot bring to a boil to dissolve sugar. Place the turnips, chili flakes, garlic and scallion in a…
1 fennel bulb – sliced thinly with a mandolin 1 cup of ACV (apple cider vinegar) 1 Granny Smith apple sliced into 1/3” wedges and cut into matchsticks 2 TBSP Turbinado or light brown sugar 1 star anise 1 pinch of red pepper flakes 1 TSP of mustard seeds ½ TBSP of black pepper corns Pinch of red pepper flakes Juice and zest of 1 orange Place all the brine ingredients and whisk till sugar has dissolved. Place…