Monday, October 09, 2006


I could have a whole blog on hot sauce! I love it. Went to a favorite local taco shop yesterday and got into a discussion on which hot sauce I should have with my red snapper burrito, bottles on the shelf just won't do and there were a lot of them. The best salsas always come from the kitchen made by the cooks. I had two options the very hot which comes with a 911 call or the scotch bonnet-carrot blend, I went with the second and it was also very hot but the carrot blended with it gave it a creamy texture and a sweetness that helped, reminded me of the good old days eating fish tacos with a few linecooks from Peru after a hard Saturday night. Going to have to experiment and post a recipe soon...

Monday, October 02, 2006

Grilled Greek chicken with bulger salad

A fast and easy greek flavored recipe.

organic chicken leg meat
oregano (fresh)
lemon juice
bulger cracked wheat
flat leaf parsley
cooked garbonzo beans
toasted almonds
extra virgin olive oil
Kosher salt & pepper

1. Marinate chicken with oregano, lemon, garlic, skewer and grill over a hot fire till done or 160F
2. boil and add one part water to one part bulger, let sit covered 15 min to absorb liquid.
3. Add chopped parsley, almonds, garbonzos, cumin, olive oil, lemon juice, garlic and salt and pepper to taste.
that's it! a cool diced cucumber-yogurt sauce would be really nice with this on a hot evening.

Sunday, October 01, 2006

A recent food discovery "Spanish smoked paprica"

Wow, Smoked paprika! use it in paella, seafood, grilled meats, etc. its great. Dark earthy color and sweet smoky aroma, you will love it if you can find it. Try the spanish import stores or the web.