I must admit that I like Mr. Bardem a little too much. There is something about his voice and his eyes that makes me happy. I searched the Internet to see what my favorite actor likes to nosh on and found this. Croquetas de Jamon Jamon: Bardem’s acting in the dark comedy “Jamon Jamon” makes... Continue Reading →
I was craving a particular dish that Juvia only serves on Fridays, Chirashi, so I took the chickens on yet another culinary adventure to this restaurant situated on a rooftop on Lincoln Road, South Beach. Cravings at my age are not frequent, so when they come along they have to be indulged. Chirashi, also known... Continue Reading →
Eating House is not a conventional dining establishment. It started as a pop-up and pushed its way to a full-blown restaurant in no time. The menu embodies the bold and novel ideas of Chef Giorgio Rapicavoli, a genius who comes up with a “mash-up” of classic dishes imbued with a mix of Miami flavors. We... Continue Reading →
With best intentions I always made a long list of things to accomplish in the New Year, to no avail. I broke every single one of them by January. So in 2014 I will not even bother making resolutions. Instead, I will just learn to be more grateful for the good little things that happen... Continue Reading →
Chef Reto Crafts Out-of-the-Box Six Course Prix-Fixe Dinner for New Year’s Eve Toast to the New Year at South Point’s neighborhood raw bar, Bar Crudo, where guests are invited to celebrate New Year’s Eve 2014 with a delectable six-course meal crafted by Chef Reto von Weissenfluh. For the first course, enjoy Foie Gras/ Blackberry/ Hazelnut, foie gras farce,... Continue Reading →
My very favorite Holiday food
Awesome post by http://thatothercookingblog.com/2013/12/28/hallacas-a-venezuelan-christmas-tradition/
A work of art!
Photo by Hector Trejo
First. Hope you all had a wonderful Christmas. Second. Hope you all had plenty of your favorite Christmas delights. Third. We’re here to talk about Hallacas. I’ve posted about this dish a couple of times in the past. We venezuelans eat hallacas only around christmas and new years time. It’s a very popular dish of indigenous origins and spanish influences. It’s also similar to the even more popular mexican tamale or the puerto rican pastel. We usually make them in large batches. 30, 70, 200 hallacas, depends on how many people are willing to serve time in the kitchen for an entire day wrapping portions of masa dough and stewed meat in green plantain leaves. Takes forever and has to be done under the influence of alcohol to make the task bearable. I’m talking 3, 4 sometimes 5 hours, just to wrap the little suckers, back breaking work. Bigger families…
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The Bazaar by José Andrés at the SLS Hotel South Beach will be offering special dining options in the Rojo Dining Room as well at the Blanca dining room. The menu for both dining rooms will be released on New Year’s Eve. Rojo Dining Room First Seating Dining from 6PM-7PM $150 per person, includes... Continue Reading →
Situated in No Name’s Harbor in the Bill Baggs State Park, Boater’s Grill is an ideal place to feast, people-watch and take in the ocean breeze. You can arrive to Boater’s Grill by boat as easily as you can by car. The restaurant is on the rounded edge of the harbor, and is the... Continue Reading →
Masala Eats Miami 