Summer of…whenever. Family vacation to the beach includes a day spent a bit inland at Colonial Williamsburg. A full afternoon beneath the broiler (aka, the southern Virginia sun) spurs the appetite something fierce. Then, from a distance, an aroma. Faint at first, but soon it surrounds and captivates. The beautifully transcendent scent of a wood-fired… Continue reading Such Memories!
Don’t be shy. To get this week’s ingredients to work for you, to come alive, it’s necessary to keep that wok moving. Make the contents jump. That’s the whole idea behind Shaking Beef, a workable translation of the original Vietnamese Bo Luc Lac. “Diced Beef” also fits, though it doesn’t tantalize the imagination in the… Continue reading Rock That Wok!
Cowboy culture is distinctive, no matter whether one encounters it on North America’s grasslands, or on South America’s. In Argentina’s pampas, that culture takes on the character of Italian and French immigrants to the country and produces a great cuisine at play in this week’s entry, Gaucho Pizza. Paired perfectly, by the way, with a… Continue reading Much Obliged, Ma’am
What if you took chips and salsa, a combination so pedestrian and somewhat inauthentic Taco Bell has a version, and gave it major enhancements, taking care to make everything from scratch, down to pulling your own tortilla chips from the oven? Then you’d have chilaquiles, a flavorful and satisfying dish much more likely to be… Continue reading All Dressed Up
Longtime readers may recall Ropa Vieja, Cuba’s signature dish, requires considerable prep work (i.e., time) to impart its succulence. This is a common theme in Cuban cuisine, which rewards culinary effort with a trip straight to vibrant tropical shores. Certainly, getting to the shrimp and the plantains which make up today’s entrees, Camarones Enchilados and… Continue reading Unwrap for a Reward
In the Ecuadoran soup on which today’s entry is based, the broth and such are put through a blender one last time, just before service, ensuring a smooth consistency. That’s a shame, as it also pulverizes the bits of color and the traces of texture that make Shrimp and Corn Chowder so interesting, so appealing.… Continue reading Give the Blender a Break
When rail travel’s most vibrant days still were yet to be, passengers aboard Illinois Central’s overnight service from Chicago to New Orleans savored fine dining before a contented drowsiness bid them to their cabins. The evening got underway with a menu offering a variety of beguiling choices, including today’s entry, Shrimp Creole. Indeed, the dish… Continue reading Speeding to New Orleans
August brings exuberant gardens yielding fresh basil, green beans and tomatoes by the basketful, and people firing up the grill in preparation for a balmy evening outdoors enjoyed with family and neighbors. Plenty of good times and happy memories as we head into one final month of glorious weather. This is summer’s moment. Today’s entry… Continue reading It All Leads to This
Today’s submission is tomato soup. Big deal, right? Perhaps this journal could come up with something a little more imaginative than what’s found by the hundreds of cans in any supermarket. After all, tomato soup is about as basic as it gets. Maybe so, but here’s the interesting twist – these tomatoes are smoked, giving… Continue reading Innovation’s Reward
People living along Spain’s rugged northern coast have gathered shellfish, well, forever, and mussels are one of their most prominent harvests. Naturally, in common with food lovers everywhere, Galicians have developed hundreds of delicious ways to highlight – and to enjoy – local products. One of the most tempting of these is today’s submission, Mussels… Continue reading A Working Lunch