After a crazy work week, I’m all
about indulging in things that make me feel good.
For me, it’s not about a massage,
smoking a good cigar or staying in my PJ’s all day.
My pleasures are all about food and
drink. Here are some of them.
Buen Apetito!
Monday: Casa Madero
2V Chardonnay Chenin Blanc
Carretera 102 Paila-Parras, Km
18.5, Hacienda San Lorenzo, Parras, Mexico
Available:
Cava Sautto, Hernandez
Macias No. 59, San Miguel de Allende
It’s no wonder we hate Mondays. Just when we’re
starting to enjoy our weekend, it’s time to go back to work. The Monday Blues
are so common that they have become a cultural phenomenon. No better reason to
start your night than with a liquid indulgence; a glass of Casa Madero 2V
Chardonnay Chenin Blanc.
Wine professionals tell me that 2v has a pronounced nose of
peach and crushed pineapple with persistent flavors of citrus, white pepper and
spice. What I know? I love the taste.
The Parras Valley is a small wine
region in the Sierra Madre Oriental Mountains of central northern Mexico.
Although 90% of Mexico’s wines come from Baja, this area has great historical
significance because Casa Madero, the oldest winery in
Mexico, is located there. Founded in 1597, Casa Madero produces some of the
best wines in Mexico.
I first discovered this wine at a little Italian restaurant
in Mexico City called La Vineria Restaurante Y Vino Bar, Avenida Fernando Montes de Oca
52, Cuauhtemoc, Condesa. After a lengthy conversation with the owner
about Mexican wines, he was so confident that I would enjoy Casa Madero 2V Chardonnay Chenin Blanc, he delivered a bottle to our table. We consumed not one but
two bottles that night and I’ve been captivated by the taste ever since.
I
love the entire line of Casa Madero wines including some of the reds, which I seldom
drank until I had them at the Cava Sautto Wine Festival two years ago.
I’m up for a visit to Casa Madero. Rumor has it that a top
SMA chef will lead a group to the Parras Valley and the winery
sometime next year. Stay tuned.
Tuesday: Bautista Brothers Carnitas
Breakfast
Carnita Torta
Available:
Tuesday Market, San Miguel de Allende
I
am a carnivore. I love beef, chicken and lamb but pork weighs
in first when it comes to eating meat in Mexico.
I’ve
eaten so much pork in fact, I’m at the point where I can tell great carnitas
from good ones.
What
makes Bautista Brothers Carnitas, a stand in the middle tent at Tuesday market,
a weekly Tuesday indulgence? The pork is simmered in lard and cooked low and
slow until fork-tender. Everything is eaten, so pick your favorite part, from
the tip of the nose to the curl of the tail.
Call
this one obsession you don’t want to renounce any time soon.
Wednesday:
Casa Dragones
Tequila, Mexico
Small batch, luxury Tequila producer
Available: La Azotea, Umaran 6
My
nickname, the Tequila Queen, came during a stint I did as a consultant to
develop new tequila markets in the US with my good friend César Mascorro Pérez who still travels the
world promoting both Tequila and Mezcal.
The
name stuck. It’s no secret, I LOVE tequila…good tequila.
Casa
Dragones is a handcrafted, small
batch, luxury tequila and was rated by Wine Enthusiast at 96/100 – the
magazine's highest tequila rating.
My
first experience with Casa Dragones was at the Grand Cru at Chicago Gourmet 2012 sponsored by Bon Appetit. I was surprised to find tequila among the many fine
wines at this show so naturally, it was my first taste.
It’s one Wednesday indulgence that is
definitely worth its’ price tag.
Thursday: Aperi
Beef shoulder, carrots and
onions, burned cabbage, wine reduction and burnt bread infusion and Chocolate in textures
Dos
Casas Boutique Hotel and Spa
Quebrada 101
Pick
one restaurant in SMA that delivers the most flavorful food and Aperi would be
my choice, not just because chef/owner, Matteo Salas, is a really nice guy but
because he’s one chef that’s worthy of all the hype.
The
first time I had this meal, I wrote: “When did I ever like a main course more than the
dessert? Yesterday, at Aperi, Chef Matteo Salas stunned me by a simple
ingredient, a carrot, that completely altered my view of vegetables and how
chefs cook them. It’s a day later and I can still taste the flavor.”
I went back
for round II and topped off this appetizing dish with the Chocolate in textures
dessert.
If
you’re going to do a single indulgence this week, this is the feast.
Friday: The Restaurant
Braised Rabbit Tostadas
Solano #16, San Miguel de Allende
There are many indulgences on The
Restaurant’s menu and the Rabbit Tostadas are it for me. Why? Because rabbit is
one thing I never prepare at home.
The rabbits are natural, free range rabbits raised locally in San Miguel.
Topping the braised rabbit is cumin
scented black beans, cilantro, radish and lime crème fraiche. Honestly, I was surprised
when sampling this dish because it really delivers on the taste.
Love double indulgences? Finish
with the burnt caramel ice cream sundae with marshmallow sauce and salted
peanuts.
Saturday: Simbiosis
Mushroom Vendor
Available: Saturday Organic Market, San Miguel de
Allende
As a
mycophagist, you could grow them at home but once you see the selection of mushrooms
from this vendor at the Saturday Organic Market, you’ll want to buy a basket
and head home to cook.
From Oyster’s to Morels, mushrooms are the Saturday indulgence that will
add a well-defined flavor to your cooking.
So, what time is dinner Saturday night?
Sunday:
The Perfect Steak
My House!
I
always thought that the BBQ grill was the one essential tool for cooking a
great steak. Ask me after cooking one of the BEST STEAKS EVER
and I will tell you that I can be convinced to give up my Weber for a cast iron
pan…at least when it comes to steaks and chops.
The recipe is from Prime Steakhouse in Las Vegas
and was featured on the cover of Saveur’s April 2012 issue.
This method is so simple and a Le Creuset grill
pan was the charm in the mix once again.
Don't have a glass of wine until you've finished the cooking. The high heat demands your undivided attention.
1 2” thick porterhouse
steak
Sea salt and fresh
ground pepper
2 tbsp. Canola oil
4 tbsp. unsalted butter
6 sprigs thyme
1 lemon
Season steak with salt and pepper and let sit 30
minutes.
Heat oven to 500 degrees.
Heat a cast iron skillet on high. Add canola oil
and when the pan almost smokes, add the steak and cook 5 minutes.
Flip the steak and place in the oven for 7-10
minutes longer.
Pour off the pan drippings and return to the
stovetop. Melt butter. Add thyme and lemon and brown for about 4 minutes.
Serve butter and lemon over the steak.
Note: Watch your cooking time carefully. I
determined the perfect cooking time for my oven is 5 minutes on the stovetop
and 7 minutes in the oven. Get the timing down to a science.
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