Saturday, July 26, 2014
A Gardener's Dessert:
Here is a miniature dessert that speaks of your love for plants ...and portion control.
Line a tiny clay pot with plastic and stuff it with ice cream, crushed Oreo Cookies and Cream (the dirt) and top it off with a giant Strawberry.
The Bloody Alfredo:
Named after my friend Alfredo who trained the day bartender at Cafe Rama to make an American style Bloody Mary.
Ask for a Bloody Alfredo ($90).
Delicious ...and I didn't liked Bloody Mary's until this one.
Pepper Infused Vodka
An essential for a good Bloody Mary? Pepper Vodka.
Buy a bag of multi-colored peppers and stuff a Mason jar full. Pour vodka on top of the peppers to fill the jar. Refrigerate for a week or more.
Bacon Pepper Infused Vodka
6 strips of bacon
3 habanero chili peppers
2 serano chile peppers
1 liter good quality vodka
Add strips of bacon to a dry, cold, large skillet. Warm the skillet over low heat. Cook bacon until crispy, flipping the bacon several times throughout the process. Transfer cooked bacon to a paper towel lined plate and set aside to cool.
Remove the stems from each chili pepper and slice in half lengthwise. Add peppers (with seeds) to a large, airtight jar. Once cooled, add bacon to the same jar. Fill the jar with vodka to cover the bacon and peppers. Seal the jar and let steep for 7 days in the refrigerator.
After 7 days, strain the vodka through a cheese cloth lined fine mesh basket strainer into a clean jar or bottle. If you see any major particles floating in the vodka, strain a second time. Discard the bacon and peppers. Store in the refrigerator. Makes 1 liter.
Letting the vodka steep with the chili peppers for 7 days will result in an extremely spicy infusion. If you have a low heat tolerance, would recommend steeping for a shorter period of time. You can start tasting half way through and strain the infusion once you reach your desired heat level.
Speaking of bartenders, Leo the bartender at Los Milagros is studying to be a baker and will finish classes at the end of this year. He showed off some of his delicious baked goods at La Pulga last week.
Photos from Readers:
From Melissa and Barry Barnett at The Breizh Cafe in Montreal.
Buckwheat crepe with ham, egg and gruyere and French Onion Soup.
Barry's comment: Formidable!
Melissa's remark: Now imagine taking a bite of savory heaven.
My remark: French Onion Soup worth traveling for.
Bottlefork in Chicago.
Bite into these Sour cream doughnut holes with bourbon jam.
Primanti Brothers -Pittsburg
Sandwich stuffed with French fries and cole slaw.
Khans BBQ on Devon -Chicago
Chicken Tikka Boti
Jessica 's remark:It was yummy!!!
I love the feel of Bar Matilda. On the second floor of Hotel Matilda, it is a beautiful, small space with a great cocktail menu and bar food including handmade pizzas. They also serve their famous French fries.
Don't let the beautiful San Miguel weather escape you. There are plenty of spots in this indoor/outdoor space just in case you also get a quick summer shower.
A little on the $$$ side but the quality of the food and cocktails is well worth the extra price.
Guarantee you'll love the room and the new bartender Alberto “Riesler” Morales Perez.
Aeromexico's New Menu
Aeromexico, Mexico's global airline, has announced its new onboard menu for its exclusive service in Clase Premier and Coach, designed by the Colectivo Mexicano de Cocina [Mexican Culinary Collective] led by Chef Enrique Olvera.
Count me in. Now I just have to actually fly on Aeromexico.
Broaster to Go San Miguel
2 pieces of broasted chicken, a biscuit, potatoes and a drink for 60 pesos.
Calzada de la Aurora #1A at the corner with Calzada de la Luz, this is the best chicken in town so says half of Guadalupe who go there regularly.
Finally satisfied my craving for "fried" chicken because the skin is really, really crispy.
Day Trips: Mineral de Pozos and Dolores Hidalgo
Cesar Nistal Gonzalez is not any ordinary guide. He has special access to places and people you would not otherwise see or meet. This personal touch makes his tours.
From the miner who went with us on tour in Mineral de Pozos and shared his heart-breaking experiences when working at the Santa Brigida mine to this ceramic factory in Dolores Hidalgo.
Cesar has permission to bring his groups in to get a first-hand look.
We also stopped at Posada de las Mina's to have a delicious breakfast. Try these colorful Huevos Divorciados (divorced eggs.)
Stop in the Central Plaza of Dolores Hidalgo for Ice Cream. We hit up Helados Aguilar because they make their ice cream with both cream and milk.
The city of Mineral de Pozos has gone through some major renovations. I loved the town and plan to travel back for another look.
You can contact Cesar at:
Cell: (415) 125-0344 from USA or Canada Dial 011-(52) 1 (415) 125-0344.
Posada de las Minas is located at:
Manuel Doblado 1
Mineral de Pozos, Guanajuato, 37910
Travel shows you the joy of returning to a place you love.
Cheese Chorizo Crisps
Yield: 4 servings
1 poblano pepper, sliced
1 tsp olive oil
1/2 cup pork chorizo
4 small flour tortillas
4 tsp butter
1 cup of mexican cheese, shredded (I used a blend of Cheddar, Queso Quesadilla and Oaxaca)
2 scallions, sliced
Preheat oven to 350 degrees F.
Slice the poblano pepper into thin strips.
Heat a skillet over medium high heat with olive oil. Add the sliced poblano and saute for 5 minutes until the skin of the poblano starts to blister. Remove from skillet and set aside.
In the same skillet, add the pork chorizo and saute until fully cooked. Remove and set aside.
Place each of the small tortillas on a baking sheet. Spread 1 tsp of butter on each tortilla. Place the baking sheet into the oven and let the tortillas toast. It will take about 5-7 minutes but keep your eyes on them. Once the edges start to turn golden brown, remove from the oven.
Place 1/4 cup of cheese on each of the tortillas and place back into the oven for about 3 minutes until the cheese has melted. Remove from oven.
Top with scallions, poblano peppers and chorizo if desired.
Eggs Benedict Mexican Style: cornbread and Chorizo or Short Ribs.
Lavender Lemonada: Lavanda
Posted by Susan York at 6:27 AM