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.
Bartender Soon-To-Be-Baker:
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.
Brunch Heaven!
Primanti Brothers -Pittsburg
Sandwich stuffed with
French fries and cole slaw.
Jessica Hess
Khans BBQ on Devon -Chicago
Chicken Tikka Boti
Beef Kabob
Chicken Biryani
Garlic Naan
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.
Hotel Matilda
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.
Chicken Tacos
Lavender Lemonada: Lavanda
Teamwork
Buen Apetito!