Originally posted 2010-06-16 19:17:00.
The first thing DJ Nevah L8 said to me upon tasting this dish was:
“EEEEWWWW THIS IS TOO FISHY, I CAN’T EAT THIS” and spit it out onto his plate in front of me.
La Diva glared at him and replied:
“HELL NO, I KNOW that fish is fresh! EAT IT!”
I purchased it that day and smelled it myself before I even bought it. Apparently, hubby was not too appreciative of the smoky, medicinal flavor of the betel leaf. Yes, it did mellow with cooking but I must admit, I’m not that fond of them myself. Knowing how I feel about wasting food, hubby wisely took the leaf off and liked the fish much better! The salsa was quite tangy from the tomatillo, but pairing it with the betel leaf was not a match made in culinary heaven. It was ok, the betel leaf flavor is still very strong.
One of myeggplants was rotten inside, so I only had one to use. I DID end up using the left over chimichurri sauce on the green beans and hubby loved it! (he used the rest of the sauce every chance until it was gone!) I lightly pan fried them and then added a creamy layer of ricotta/parm cheese mixture and topped with some tomato sauce and fresh bread crumbs (all left over from the dumpling debacle) and baked them while I made a simple breaded chicken cutlet. Perhaps it was the freshly made breadcrumbs or perhaps it was the parmesan cheese, but this was one of the tastiest, juiciest breaded cutlets I’ve made to date. Just goes to show you how quality ingredients can really improve the flavor of a simple dish.
This weeks half share mystery box includes:
- Lacinato kale
- garlic chives
- carambola or star fruit (uh oh, mine came all bruised and battered)
- two tiny clementines, hardly bigger than a walnut
- 2 black sapote, one already ripe and one hard as a rock
- cabbage…a sturdy, tough vegetable
- tomatoes x 2, still under ripe and a bit pink
- avocado, hard as a rock
Tomatoes, I can always use but I must admit to being challenged by the avocado. Yes, I use it as a butter substitute on bread or could put in a Mexican soup or the usual guacamole but…what about serving it as a mash with something else? hmmm…..In any case, it most likely won’t be ripe for at least four days, it’s as hard as a rock! Good, gives me time to think and research something new!
You can read more about the upcoming show HERE.
Ciao darlings, CIAO!cooking class, cocktails, parties, cocktail party, Miami, coral gables, events, bartending class, cocktail class, Laura Lafata, Miami Beach, miami cooking classes, bachelorette parties, bachelorette party, personal chef, corporate events, catering, personal chef, party entertainment
Originally posted 2010-01-18 16:37:00.
About two years ago, I met these crazy queens down at our pool sporting tiny Speedos and HUGE cocktails (I said COCKTAILS, Mary!) and they were generally drawing attention to themselves with their outre behavior. La Diva naturally had to investigate and instantly, pool-side friendships were born.
I love tasting the different dishes that the boys bring based on traditional family recipes; Rodrigo’s mama’s rice and beans, Lalo’s onion and tomato salsa, Oscar’s chorizo and Mateo’s vodka. (Ok, darling, I KNOW that vodka is NOT a meal to most but SOMEONE has to be practical!)
All I knew about them was that these chilies are used extensively in Peruvian cooking. Being yellow, I found the taste to be different from red (ripened chilies seem to have a sweeter taste), green (they all have that slight bitter taste) and dried chilies (completely different taste from the same fresh chili) and I thought the heat, though muy caliente, was not too overpowering like a habanero chili.
La Diva’s Aji Amarillo hot sauce:
The zucchini that I had cut into long julienne strips and tossed raw into the al dente linguine, was THE SHIZZLE. It added such a lovely texture to the dish. So, this recipe needs a bit more work but it’s a GREAT start! If any of my darlings have any ideas or suggestions to improve this dish, DO TELL! La Diva wants to hear ALL about it! Want to see what everyone else made with chilies? Click HERE!
Ciao for now and see you at the pool, darlings!cooking class, cocktails, parties, cocktail party, Miami, coral gables, events, bartending class, cocktail class, Laura Lafata, Miami Beach, miami cooking classes, bachelorette parties, bachelorette party, personal chef, corporate events, catering, personal chef, party entertainment
Originally posted 2009-09-27 15:15:00.
Well, there are a number of factors that will influence my cookin’ in the kitchen:
- What I’ve been craving (hmmm…Asian? Or pasta? Or how about a nice steak with mash?)
- What’s the weather like (Dang, it’s a bit cool today, it’s 78. A good excuse for a good ol’ chile con carne!)
- How tired or hungry I am (Take away will take tooooo long! What can I make that’s quick and easy…a nice crispy veggie stir fry, yes.)
- When I get paid (Diva is not sure she’s going to make it to pay day. One can get very creative with an empty wallet but stuffed pantry!)
or really, most importantly,
- What’s in my veggie box this week?
La Diva begged the question:
For two-three main meals
3 poblano peppers
1 dried chipotle, reconstituted in hot water and chopped
2 T tomato paste
1/2 small vidalia onion, chopped
1 roma tomato, seeded and chopped
2 small boneless, skinless chicken breasts*, poached and meat shredded
1 can rinsed black beans
1 T cidar vinegar
garlic salt, cumin, oregano, salt and pepper to taste
3/4 c shredded cheese (queso blanco, chihuahua or cheddar will do!)
shredded iceberg lettuce
*can’t see any reason why you couldn’t sub tofu for the chicken or go with just the beans if you are vegetarian
Lime yogurt sauce:
In a small bowl mix together
3/4 c plain low fat greek yogurt (I love FAGE!)
dash of cumin and salt
juice of half of a lime
Mix thoroughly and put into a squeeze bottle. Set aside.
Take yogurt sauce and drizzle over each pepper and EAT!!!
I also like to eat my “Mexican” food with iceberg lettuce as it not only “cools” the palate but takes the heaviness out of the dish and adds a nice, wet crunch! Instead of rice, I served grilled whole wheat pita points and guacamole with a side of seasoned, grilled corn off the cob with just a bit of butter. DELICIOSO, amigos! Adios!cooking class, cocktails, parties, cocktail party, Miami, coral gables, events, bartending class, cocktail class, Laura Lafata, Miami Beach, miami cooking classes, bachelorette parties, bachelorette party, personal chef, corporate events, catering, personal chef, party entertainment
Originally posted 2009-09-23 20:45:00.
It’s a blogging site dedicated to pictorially glorifying the most nauseating and exceedingly stellar caloric cuisine combos all done in FOOD PORN technicolor!!!
What makes some people put together these ghastly gastro-medleys?
Perhaps it’s a hangover?
Perhaps it’s some poor college kid trying to stretch a dollar?
Or maybe its from a drunken garbage-gorging orgy at 3 am?
And THIS IS WHY YOU’RE FAT!!!
So, let’s get started shall we?
Bacon Chocolate Peanut Butter Cup: You know you want it Shamu! Admit it.
Get yer greasy freak on, m’kay?!
So, feel like having a little PERVE and spying on this nasty-ass food porn for yourself? Well, put on your trench coat, honey, and clickety-click HERE!
Originally posted 2009-08-27 23:42:00.