Wednesday, August 31, 2011

Guest Post Spotlight: Ajo Blanco

Today I am excited to welcome my friend Norma from Platanos, Mangoes & Me.  Norma is a Latina that cooks great food from the soul.  Her cuisine is one that I can identify with and appreciate.

Classics like...

Mami's Carne Guisada: Puerto Rican Beef Stew

Tumbet Mallorquin

Not only is Norma a wonderful cook but she is one of the genuine nice people blogging today.


Ajo Blanco - White Gazpacho or Almond + Garlic Cold Soup

I was so excited to be asked by Lazaro, a blogger I admire and with whom I share cultural ties, to do a guest post. His creative spin on dishes is remarkable. I once called him the "Rock 'n Roll DJ of Food".

I once read that Ajo de Blanco is the grandfather of the Gazpacho which is the tomato-based cold soup we all know and love.

It's a poor man's soup. The use of bread, water and garlic was an inexpensive way to feed the field workers. Later the Moors brought the almonds which added extra nutrition and flavor to the soup.

Today, we cannot call it “poor” because of the quantity of almonds required. I find it a bit expensive, but why haggle when it is so mouth watering.   I like those little bits of almonds that could not be processed. You can, if you wish, pass it through a colander for a velvety taste.

The first time I tasted Ajo Blanco it was served in an ice bowl and I was so impressed by its simplicity and elegance.  Unfortunately, my ice bowl did not make it.

Adapted from Chef Jose Andres’ recipe.
  •   2 slices of white day old bread, crusts discarded
  •      7 oz blanched almonds
  •      1 large clove of garlic
  •      1/2 cup extra-virgin olive oil, plus more for drizzling
  •      2 tablespoons sherry vinegar
  •      2 teaspoons salt
  •      2 – 2-1/2 cups of mineral water

Thin slices of bread, grapes, almonds, dates or figs.
Put the bread in a bowl and water to cover. Let soak for 5 minutes until softened.
Meanwhile, place the almonds and garlic in a food processor or blender and pulse until almonds are finely ground.

Squeeze out the water from the bread and add to the food processor. Blend to a smooth paste.
With the motor running, add the olive oil in a slow stream, then the vinegar and salt. Thin the ingredients with the water to the desired consistency.

Place the blended contents in a tureen, wooden bowl or pitcher. Taste and add more salt and/or vinegar if necessary. The soup should be fairly tangy. 

Chill until serving time. Stir before serving into bowls and garnish.

Thank you Lazaro for this incredible opportunity to be added to your circle of bloggers.

Please visit Norma over at Platanos, Mangoes & Me.

Monday, August 29, 2011

BLT: Bacon, Lettuce & Tomato Caviar

This my whimsical and playful rendition of a classic dish.  Seve this as a perfect starter to any meal and tantalize your dinner guest's imagination.

Here are the components of the dish...
  • Bacon - oven-roasted thick cut bacon.
  • Lettuce - crisp roamine lettuce complimented by a rich Maytag blue cheese dressing
  • Tomato - Cold oil spherified tomato caviar
Cold oil spherification is a technique perfected by Ferran and Albert Adria in Spain.  Basically, it is a controlled jellification.  Using agar agar and cold oil to contain the original liquid in a thin membrane.  For some more info on cold oil spherification check out my other post Bison Tartare with Shiraz Caviar.

For the Tomato Caviar:
  • 2 cup canola oil
  • 1/2 cup tomato juice - strained
  • 1 tsp garlic puree
  • 2 drops Meyer lemon juice
  • 1 tsp agar agar
  1. In a glass container, I like to use a vase, add the canola oil. Place in the freezer for 20 minutes. Oil must be ice cold.
  2. In small saucepan, bring the tomato juice, garlic puree, lemon juice and agar to the boil. Boil for 3 minutes, until agar is dissolved. Remove from the heat.
  3. Prepare a container holding clean cold water. Prepare a plate lined with paper towel.
  4. Remove the oil from freezer.
  5. Using a syringe or dropper, carefully drip the tomato mixture into the cold oil.
  6. Using a slotted spoon, carefully remove the tomato caviar from the oil. Drop into the clean water to rinse off. Then onto the paper towel to dry.
For the Maytag Blue Cheese Dressing
  • 4 oz Maytag blue cheese
  • 1/4 cup creme fraiche
  • 1/4 cup buttermilk
  • 1/4 cup mayo
  • 1 tbs champagne vinegar
  • 1/4 tsp Worcestershire sauce
  • ground black pepper
  1. In a food processor, add all ingredients except the black pepper.
  2. Process until smooth.
  3. Season with black pepper.
  4. Process again.
  5. Taste for salt level, add some if needed. I normally do not.
That's it for now...till we exchange a few words again...Peace!

Saturday, August 27, 2011

Fire & Ice Burger

Fire & Ice Burger with Idaho Purple Fries

This burger could also be called a surf-and-turf burger. It is built around two posh ingredients.
  • Florida Spiny Lobster Meat
  • Organic grass-fed Beef Rib eye

Conferring with Natasha we thought "fire and ice" was a more apt name because of two factors within the burger.
  • The different temperatures of the proteins
  • The sweet & spicy contrast

Florida lobster meat prepared in the “Maine Lobster Salad” style. Sweet and cool, once the top bun is on, it becomes a De facto “sauce.” I made this a few weeks ago, click here for the recipe..

Maduros are very ripe fried plantains. These are big in Cuban and Caribbean cooking. For this particular recipe, I like to fry my maduros in “the nectar of the Gods” fat.  Maduros add another layer of sweetness to the burger.


Organic grass-fed beef rib eye, twice ground, spiced with a mixture of chili powder, caynenne, and smoked paprika. When making burgers here are a few important factors to follow…
  • Buy the best meat you can afford.
  • Grind the meat at home. Avoid store-grind meat.
  • Loosely pack your patties. You do not want to eat a Hockey Puck.
  • Once patties are formed, fridge overnight.
  • Season meat right before cooking.
  • While cooking, flip patties every 20 seconds, to create a rotisserie effect. This ensures even browning.
Pickled Bird’s Eye Chilies: Spicy chilies marinated in a sweet/spicy pickling solution. Adds another layer of heat for balance.

Serve with Idaho Purple Potato Fries.

Lets build the burger shall we...

Toasted Bun, Maduros, & Pickled Chilies

Peppered Beef Rib Eye Burger

Florida Spiny Lobster Salad


Fire & Ice Burger

For the Burger
  • 10 oz organic grass-fed beef rib eye
  • 1 tsp chili powder
  • 1 tsp ground mustard
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • coarse sea salt
  • ground black pepper
  • safflower oil
  • unsalted butter
1. In a mixing bowl, combine the chili powder, ground mustard, cayenne, smoked paprika, sea salt, and black pepper.

2. Season the patties on both sides with the spice mix.

3. Heat the safflower oil over medium heat in a cast iron skillet. Add the butter. Once the butter melts and foams, add the patties.

4. Cook, flipping every 20 seconds, until desired doneness.

For the Maduros
  • 2 very ripe plantains – nice & black
  • 2/3 cup rendered duck fat
1. Cut plantain on the bias. The length should match the length of the bottom bun.

2. In a cast iron skillet, heat the duck fat over medium-high heat.

3. Fry the plantains for 3 minutes.

4. Carefully turn. Fry for 3 more minutes.

5. Remove to paper towel to drain of excess fat.

That’s it for now…till we exchange a few words again…Peace!

Friday, August 26, 2011

5 Star Makeover Round-up: Pizza

This month's makeover theme is my favorite food, Pizza.

The group really went above and beyond.  The pizzas created were inventive, smart and amazing.

All different types of breads used, toppings, dish concepts, dessert pizza, Chinese pizza and one deep dish!

Thank you to the talented cooks and their hard work in making another makeover a success.  I am very proud to be a member of this cool group.

Please click on over to 5 Star Foodie to see a marvelous collection of pizzas.

That's it for now..till we exchange a few words again...Peace!

Monday, August 22, 2011

5 Star Makeover: Chicken & Apple Fricassee Deep Dish

This month's makeover theme is my favorite food, Pizza.  I am a pizza addict.  No doubt.  My issues are deep rooted and out of control.  If you've read this blog for more than a minute you've seen...

My preferred pizza is a thin crust.  However, when conceptualizing my contribution to the makeover, I decided to make a deep dish.

This particular pizza "pie" is built around two ingredients which are carried throughout the complete flavor profile.

  • Chicken
  • Apple
I was challenged to make a chicken pizza attractive.  According to the diners who enjoyed this one, Mission Accomplished.

This dough recipe is light and airy for a deep dish pizza, certainly not a thick dense gut-bomb.

Deep Dish Dough.  Sliced Smoked Gruyere Cheese

Homemade Chicken & Apple Sausage

Chicken & Apple Fricassee made with organic free range chicken legs, chicken stock, Calvados Apple Brandy, apple cider and Fuji apples.

Creamy Brie & Chopped Chives

Fresh from the oven...


Deep Dish Dough

  • 2 1/4 tsp active dry yeast
  • 2 cups water (105 F)
  • 3 1/2 cups Gold Medal AP flour
  • 1/2 cup cornmeal
  • 1 tbs sugar
  • 1 tsp sea salt
  • 2 tbs olive oil
  • Olive oil to grease bowls and deep dish pan.
  1. In a glass bowl, combine yeast, 1/2 cup flour, 1/2 cup water and sugar.  Stir to combine.
  2. Cover and set aside.  For 20 minutes.
  3. Add the remaining ingredients.
  4. Using a wooden spoon, stir ingredients until they come together.
  5. Turn the dough out on a floured work bench.
  6. Knead dough until silky smooth and elastic.  About 10 minutes.
  7. Oil a glass bowl, add the dough.  Cover and allow to rise for 1 1/2 hours.
  8. Grease a deep dish pan with olive oil.
  9. Cut the dough in half.
  10. Press the dough onto the oiled deep dish pan.  Set aside for 10 minutes.
  11. Pull the dough up along the sides of the pan.
Chicken & Apple Fricassee
  • 3 organic free-range chicken legs
  • Wondra flour
  • sea salt
  • white pepper
  • fennel pollen
  • smoked paprika

Bake at 400 F for 1 hour.

  • safflower oil
  • unsalted butter
  • sea salt
  • cane sugar
  • 1 large Spanish onion - peeled & sliced thin on the mandoline
  • 3 tbs Calvados French Apple Brandy
  • 3 Fuji apples - sliced thin on the mandoline
  • 10 sprigs lemon thyme - tied by butchers twine
  • 24 oz homemade chicken stock
  • 10 oz apple cider
  • 3 bay leaf
  1. In a saucepan, heat the safflower oil over medium heat.  Add the butter.  Once the butter melts and foams, add the sliced onion.
  2. Season onions with sea salt and cane sugar.  Cook until well caramelized.  Get some good color on them.
  3. Deglaze with the Calvados.  Scrape up all browned bits.
  4. Add the rest of the ingredients.
  5. Scrape the skin and meat off the chicken leg bones.  Add the meat and skin to the pan.
  6. Reduce to simmer.  Simmer for 1 hours.  Or until reduced to desired consistency.
  7. Remove the thyme bundle & bay leafs.
  8. Allow to cool to room temp.
Bake pizza at 400 F for 25 minutes.

That's it for now...till we exchange a few words again...Peace!

Saturday, August 20, 2011

Tamago Omelet Meatloaf, Avocado-Yuzu Wasabi, Wok-Fried Fingerlings and Nori Butter

There is little in the blog world that makes me happier than collaborating with my 5 Star Makeover co-host Natasha the 5 Star Foodie.  Natasha is a wonderfully talented and creative cook.

What I respect most about her is that she is fearless in the kitchen.  She puts her exquisite palate to work concocting complexly layered flavor profiles.

Our challenge was to reimagine the classic meatloaf.  You can catch my dish on 5 Star Foodie.



Tamago Omelet Meatloaf, Avocado-Yuzu Wasabi, Wok-Fried Fingerlings and Nori Butter

It's always such a pleasure to work with Lazaro, who has been a great friend, the best 5 Star Makeover co-host, and an invaluable help in my recipe development projects. Of all my recipe development projects, our collaboration posts are always my favorite.

Our project this time was to create different gourmet versions of a classic meatloaf. Lazaro has a unique deconstructed concept of meatloaf, corn & potatoes which you can check out on my blog. I decided to make my meatloaf with a modern Japanese flare, with Japanese ingredients in every element of the dish.

The meatloaf itself is prepared with Panko breadcrumbs, Tamari (soy) sauce, and mirin. Inside the meatloaf is Tamago Omelet which is a sweet Japanese omelet typically used in sushi. The sauce for the meatloaf is a spicy Wasabi with avocado and Yuzu (Japanese citrus) juice. On a side, instead of regular mashed potatoes, I made fingerling potatoes fried in a wok and served with nori seaweed compound butter.


nori butter
2 sheets nori, ground into powder
1/4 fleur de sel
3 tablespoons butter, softened

tamago omelet
3 eggs
1 teaspoon sugar
1 teaspoon mirin
2 tablepoons dashi stock
pinch of salt

1 pound ground grass-fed beef or wagyu beef
1/2 cup Panko
1 egg
1/2 onion, finely chopped
2 tablespoons Tamari (soy) sauce
2 tablespoon mirin
1/2 teaspoon salt
1/2 teaspoon pepper

Avocado-yuzu wasabi
1 avocado
3 tablespoons yuzu juice
1 tablespoon wasabi paste

wok-fried fingerlings
fingerling potato medley, each sliced in thin rounds
Salt to taste
Vegetable oil

fried gyoza strips
4-5 gyoza skins
Vegetable oil


nori butter

In a small shallow bowl, combine one and a half tablespoons of nori powder with fler de sel.  Using a fork, incorporate butter into the nori salt, until the mixture is smooth.  Roll into a log in a plastic wrap. Chill until firm.  

tamago omelet

In a bowl, combine sugar, mirin, dashi stock and a pinch of salt.  Whisk together gently with a fork. 

Heat a skillet and brush with a little oil.   Pour the egg mixture in the skillet, cook on low-medium heat on one side only, until the liquid disappears.    Cool to room temperature. 


Pre-heat the oven to 375 degrees. In a large bowl, mix ground beef, panko breadcrumbs, onions, tamari, mirin, egg, and salt and pepper to taste. Spread in a layer on a foil.  Lay the omelet on top, and roll, forming a loaf.  Bake for about 45 minutes or until done.

Avocado-yuzu wasabi

In a food processor, mix avocado, yuzu and wasabi paste until smooth.  Refrigerate before serving.
wok-fried fingerlings

Heat a little bit of oil in a wok.   Add fingerling rounds, sprinkle with salt, and fry, stirring continuously until the potatoes are golden brown. 

fried gyoza strips

Cut gyoza skins into thin strips and fry in oil until golden brown.

to assemble:

Slice the meatloaf.  On the center of each plate, spread some avocado-yuzu wasabi, then place a meatloaf slice over, and top with another dollop of wasabi and a fried gyoza strip.   Arrange fingerling rounds in four stacks around the plate and top each stack with a dollop of nori butter.   

Wednesday, August 17, 2011

Guest Post Spotlight: La Bete Noire/The Black Beast

Two weeks ago to reopen the Guest Post Spotlight, I hosted the lovely Catherine Pappas from Living the Gourmet, who made a fantastic Pork Ratatouille Lasagna.

Today, I am fortunate to host her extremely talented daughter Tammy Pappas.

An aspiring author who, along with her equally gifted brother Michael, shine on the writing blog TMP Literary.

Although it is her skills as a baker which will be on display today.  Tammy bakes up some delicious creations on her baking blog, Il Dolce Bacio.  I am not a huge sweets eater but I find myself repeatedly tempted by Tammy's treats, such as...

Spiced Almond Cookies

Soft & Zesty Chocolate Chip Cookies

Yes, I love cookies!  What's the problem?!


Hello everyone!

I was so excited and flattered when Laz asked me to guest post on his blog. I’m a big fan of Lazaro Cooks not only because all the food looks like a work of art, but because it offers a different culinary experience than most sites- presenting exciting and new variations on classic dishes.

Having grown up in a family where life revolves around the kitchen, it’s not all that surprising that I’ve joined my mother in the foodie blogsphere, who by the way, was featured here on Laz’s site a couple of weeks ago.

Though I enjoy cooking, I find the most enjoyment in baking desserts.
This week, I will be sharing with all of you, a flourless chocolate cake, that I have been itching to make for quite some time now. If you have never tried a flourless cake, you’re in for a real treat. I hope you enjoy, it’s been a pleasure!

La Bete Noire/The Black Beast
(adapted from Bon Appetit)
Prep Time: 15 minutes
Cook Time: 50 minutes
For flourless chocolate cake you will need:
9 ounces bittersweet chocolate, chopped
1½ sticks unsalted butter, diced
1 cup sugar
¾ cup dark cocoa powder, sifted
6 large eggs
For ganache you will need:
1 cup heavy whipping cream
8 ounces semisweet chocolate, chopped
For garnish you will need;
Fresh lavender
Icing sugar

Preheat oven to 350 degrees F. Butter a 10-inch diameter springform pan. Line bottom of pan with parchment paper, then butter parchment. Wrap 2 layers of heavy-duty foil around the outside of pan, bringing foil to top of rim.

In a large saucepan, melt chocolate and butter. Whisk until smooth. Remove from heat. In a large bowl, combine sugar, cocoa powder and eggs. Whisk until well blended and add in the chocolate-butter mixture. Pour batter into prepare pan. Place cake pan in a large roasting pan and add enough water to come halfway up the sides of cake pan.

Bake until the center of cake no longer moves when pan is gently shaken, approximately 50 minutes. Remove from water bath, transfer to rack and let cool completely in pan.

For ganache, bring whipping cream to a simmer in a small saucepan over medium heat. Remove and add chocolate. Whisk until smooth. Pour over the top of flourless cake and spread evenly. Garnish with lavender, then refrigerate cake in pan until ganache sets, about 2 hours.

When ready to serve, use a hot knife to cut cake. Dip cake cutter into hot water, wipe it dry and slice. Repeat for every serving. If desired, dust each piece with icing sugar or a dollop of whipped cream.


Please check out Tammy over at Il Dolce Bacio.

That's it for now...till we exchange a few words again...Peace!

Saturday, August 13, 2011

Bison Tartare with Shriaz Caviar

Bison tartare is a raw meat preparation.

For most of you, thanks for stopping by, see you next week!

However, if you are willing to open your mind and palate to a new sensation; please read on.

Simple steps can, and should, be taken to reduce your chance of unfortunate bathroom excursions or death.
  • Buy only from reputable purveyors.
  • Handle the meat properly.
  • Maintain raw meat below 40 F.  Temperatures between 41 F to 135 F are ideal breeding conditions for bacteria.
  • Buy organic, grass-fed meats.  Spend the extra money, you get what you pay for.
  • Serve on cold plates.  Maintain the plates in the fridge till service.  Making sure the diner experiences the flavors as crisp, refreshing and vibrant.
This is my last post in series attempting to sell you good people on giving the American Buffalo or Bison a try as a meat alternative.  Look at that baby, ain't it gorgeous?!

Organic grass-fed Bison Sirloin
    Obviously, you don't get caviar from grapes.  The spherification of a liquid is a technique perfected by Ferran and Albert Adria.  A liquid is held by a thin gel membrane, texturally similarly to caviar.

    NOTE:  The liquid to be spherified must TASTE of something.  No matter how pretty it looks, it will fall flat without great taste.  The aim with spherification, apart from the aesthetic look, is two fold...
    • To pop in the mouth.
    • To deliver an intense flavor burst.
    In the immortal words of Gordon Ramsay, "Presentation is there for 15 seconds.  It is flavor that holds the memory."

    My playful caviar is a basic but intense shiraz reduction that pairs well with steak.  Again, only use a wine you'd actually drink.  I use my favorite, Voyager Estate Shiraz.


    Bison Tartare
    • 10 oz organic grass-fed bison sirloin
    • 1 tsp dill pickles - diced
    • 1 tsp shallots - minced
    • 1 tsp marjoram - minced
    • 1 anchovies fillet - minced
    • 1 tsp chipotle sauce
    • 1 tsp ketchup
    1. Insert a glass bowl in the fridge 30 minutes before prepping.
    2. In the glass bowl, mix all ingredients.
    3. Using a rubber spatula, gently fold together the ingredients.  You want a nice loose tartare, not gluey mess.
    Shiraz Reduction
    • 1/4 cup safflower oil
    • 8 oz button mushrooms - scrubbed & sliced
    • 3 shallots - peeled & sliced thin on the mandoline
    • 1 bay leaf
    • 1/2 tbs whole black peppercorns
    • 1/2 tbs whole coriander seeds
    • 2 tbs agave syrup
    • 1/4 cup balsamic vinegar
    • 350 ml - Shiraz
    • 1 cup beef demi-glace
    1. In a saucepan, heat the safflower oil over medium heat.  Add the mushrooms, shallots, bay leaf, black peppercorns & whole coriander seeds.  Cook for 10 minutes.
    2. Add the agave, vinegar, & shiraz.  Scrape up any browned bits.  Simmer for 18 minutes.
    3. Add the beef demi-glace.  Simmer for 18 minutes.
    4. Strain through a fine mesh strainer.
     Shiraz Caviar
    • 2 cups canola oil
    • 1/2 cup shiraz reduction
    • 1 tsp agar agar
    1. In a glass container, I like to use a vase, add the canola oil.  Place in the freezer for 20 minutes.  Oil must be ice cold.
    2. In small saucepan, bring the shiraz and agar to the boil.  Boil for 3 minutes, until agar is dissolved.  Remove from the heat.
    3. Prepare a container holding clean cold water.  Prepare a plate lined with paper towel.
    4. Remove the oil from freezer.
    5. Using a syringe or dropper, carefully drip the shiraz mixture into the cold oil.
    6. Using a slotted spoon, carefully remove the shiraz caviar from the oil.  Drop into the clean water to rinse off.  Then onto the paper towel to dry.
    Note: Once the shiraz mixture comes off the heat, the clock has started.  If you delay too long, it will thicken and gel.  At that point it will not be of use to you.

    That's it for now...till we exchange a few words again...Peace!

    Wednesday, August 10, 2011

    Guest Post Spotlight: Osmanthus Tea Mousse

    Guest Post Spotlight:

    This week hailing from Singapore is the very sweet & talented Ann from Anncoo Journal.  On her wonderful blog she specializes in three things...

    • Cook
    • Bake
    • Handicraft
    This is confirmed by her two nieces, Kay Yi & Peck Peck when they say, "Other than her culinary skills, my aunt also enjoys handicrafts.  All in all, we think our aunt is a truly amazing lady."

    Both in her sweet...

    And savory dishes...

    I've always found Ann's food to be creative, precise, and fun.  She cooks from the heart and takes great care with presentation.  Her photography is magnificent.

    Please stop by Anncoo Journal and you will see exactly what I am yapping about.

    Hello Lazaro Cooks readers!

    I'm Ann from Anncoo Journal, Singapore. I'm thrilled and excited when Lazaro invited me to do a guest post for his beautiful blog. I remember I first visited Lazaro Cooks when Lazaro left me a friendly comment at Cook Eat Share. I'm very much inspired by Lazaro's passion for cooking and totally agree with him - "Cooking is a pleasure, a philosophy, a way of life, not a job or a recipe."

    Many of you in the west may not be familiar with Osmanthus. Osmanthus (name as "gui hua" in Chinese) is a golden flower native to China that is valued for its apricot aroma. One can easily smell the distinctive unforgettable aromatic fragrance from afar. Osmanthus flowers are very common ingredients in Chinese cuisine and the flowers are also used to produce osmanthus-scented jam, sweet cakes, dumpling, soups and even liquor. So today, I'm very honoured to present you this healthy fragrant dessert - Osmanthus Tea Mousse.

    Here is the recipe
    • 3 tbsp Dried Osmanthus
    • 2 tbsp Osmanthus jam
    • 1 cup Boiling water
    • 1 tbsp Gelatine powder soak with 2 tbsp water
    • 2 tbsp (about 30g) Sugar
    • 1/2 cup (125ml) Fresh milk
    • 1 cup (250ml) Whip topping cream

    ·        Bring one cup of water to boil, add dried osmanthus and sugar into it and place a lid on the pot, boil at medium heat for 5 minutes stirring occasionally. Remove from heat and let osmanthus to soak for 10 minutes.
    ·      Strain osmanthus and bring osmanthus tea to boil again, add soaked gelatine and 2 tbsp osmanthus jam, mix well till gelatine dissolved. Leave osmanthus tea to cool and pour in fresh milk - stir well.
    ·        Whisk topping cream to peak form and mix into the osmanthus tea mixture with a hand whisk.
    ·        Divide osmanthus tea mousse among small glasses. Refrigerate for about 2 hours.
    ·        Add 1 teaspoon of osmanthus jam on top of osmanthus tea mousse when serve.


    Please visit Ann over at Anncoo Journal.

    That's it for now...till we exchange a few words again...Peace!

    Friday, August 5, 2011

    La Frita Cubana: Bison Style

    I've blogged before about the Cuban Hamburger called La Frita Cubana.  As kids in the MIA, my brother and I grew up on these bad boys.  Now, we never quite had one like this.

    This version is what I like to call...NEXT LEVEL!


    La Frita Cubana: Bison Style

    Organic grass-fed Bison NY Strip Steak.  Lean meat with a deep, rich, beefy finish.

    The pork component.  Fresh chorizo adds flavor and fat to the patty.

    Bison & Chorizo patty evenly browned and finished with some ground coriander.

    Creamy havarti one of my favorite cheeses.  It's...well...creamy.

    Cuban Espresso Ketchup.  Coming to a market near you, Faith!

    Yukon gold potatoes, the universe's gift to cooks.  These became matchstick fries.

    Close the show with a perfect slow cooked egg & fresh thyme.

    The rich egg yolk becomes like an extra sauce.  Messy?!  Maybe.  But damn well worth it!

    This bison frita was a big hit at a lunch party recently.  Great burger, Miami sunshine, good friends, what could be better?!

    Burger components, flavor layer by flavor layer, nothing exceeds like excess baby...

    • Bun
    • Dill pickles
    • Oven-roasted thick cut bacon
    • Cuban Espresso Ketchup
    • Bison & Chorizo patty
    • Creamy Havarti 
    • Slow cooked egg
    • Thyme
    That's it for now...till we exchange a few words again...Peace!