El Salvadorian Pupusa

Pupusa is a traditional El Salvadorian dish made with a thick corn tortilla stuffed with fillings of pork (chicharrón) , mashed refried beans, cheese (queso), onions, mushrooms or chillies. The two most commonly found pupusas are the pupusa de queso (cheese) and more popular pupusa revuelta with mixed ingredients of cheese, beans, and chicharrón. Pupusas are served hot off the griddle with curtido, a pickled salad of shredded carrots, onion and cabbage, and homemade tomato sauce. Continue reading “El Salvadorian Pupusa”

How to make Tandoori chicken without a tandoor

Tandoori Chicken is one of the most popular dishes from northern India. It is grilled chicken rubbed with a blended spice marinade, identifiable by its red coloring. Tandoori is Indian style of BBQ. The marinade has garlic, salt, coriander, tamarind, cumin, ginger, lentils and oil. Continue reading “How to make Tandoori chicken without a tandoor”

La Bodega, Barcelona

One of my best dining experiences in Barcelona was at La Bodega Restaurant at Plaza Molina in the Sant Gervasi district. My local friends, Tina and Alex said it was their favorite restaurant in Barcelona so they had to take me there. Open since 1983, the owner, Jose Luis Jimemr Momci still greets every one of his guests and attends to every detail. White table cloths and rose petals create a romantic atmosphere in this wine cellar converted into restaurant; it specializes in classic Mediterranean cuisine with a Catalan twist. Continue reading “La Bodega, Barcelona”

Thandai at the Taste of Atlanta

Taste of Atlanta got a special treat from India today. As part of the “Spice of Life” segment at the “Inside the Food Studio” stage, I talked about different spices and their benefits, and share with participants a very special recipe that many westerners are unfamiliar with. Continue reading “Thandai at the Taste of Atlanta”

Fried Green Tomatoes with Lump Crab Meat and Citrus Remoulade

I had never even heard of fried green tomatoes till I came to Atlanta, Georgia! I soon found out, they are a popular appetizer in southern cuisine. The green tomatoes are tart in flavor and harder in texture, than normal red tomatoes, but the prepared dish is delicious! The tomatoes are battered and deep fried till the flour and bread crumbs get crispy. Every chef has a different recipe for the topping. Some serve it as is, others like Chef Kaplan dress it up with crab and remoulade. Continue reading “Fried Green Tomatoes with Lump Crab Meat and Citrus Remoulade”

Chocolate Bread Pudding with Clear Caramel

Here is the delicious chocolate bread pudding recipe that SOHO American Bistro has generously shared with you readers. It is by far, my favorite dessert in Atlanta! The moist rich bread pudding has a velvety texture and melts in your mouth. It is served warm with a dollop of cold vanilla ice cream and rightly balanced caramel sauce. If you don’t believe me, try it for yourself. Continue reading “Chocolate Bread Pudding with Clear Caramel”

Pork Shoulder Confit, Wild Rice, Parsley Root Pure, Cheerwine Glaze

Recipe courtesy of Old Edwards Inn and Spa

2# pork shoulder
1 cup green salt (3/4 cup kosher1/4cup herbs processed in robocoupe)

Portion pork shoulder into 4 -8 oz portions. Liberally season with green salt. Leave to rest overnight. Rinse next day cover with pork fat and place in oven at 180F and cook until tender about 3 hours. Remove pork and let rest.

1-2 lt Cheerwine soda
¼ cup dried cherries

Meanwhile add Cheerwine and cherries to a pot and reduce to about 1.5 cups place in blender puree until smooth and strain through chinois

2 cups wild rice
3 cups chicken stock
3 cups water
1tb grapeseed oil
¼ cup brunoise carrots
¼ cup brunoise celeriac
¼ cup brunoise onions
¼ cup toasted walnuts

In a 8 qt pot sweat off brunoise of veg until tender add rice toast for 2 mins add stock and salt and pepper. Bring to a boil and simmer until rice is tender about 45 mins. let cool slightly add toasted pecans.

4 ea parsley roots peeled and rough diced
1 small onion peeled/rough diced
2 tb butter
3 cups chicken stock
1 cup heavy cream

Sweat small diced onion add salt and pepper until translucent in butter add diced parsley roots sweat until soft add stock and cream bring to a boil cook until tender about 20 mins, Place in a blender puree until smooth strain through chinois.

4-ea parsley roots peeled/sliced thin on mandolin
12-ea baby round carrots peeled tops removed

Bring 2 pots of water to a boil salt liberally add carrot to one and parsley root to the other cook both vegetables until tender remove with a slotted spoon and place in icewater bath til completely cool.

¼ cup vegetable stock
2tb unsalted butter
1 tsp chopped thyme

Place sliced parsley roots and carrots in a pan with ¼ cup vegetable stock and 2 tablespoons butter add salt and pepper glaze vegetables finish with thyme.

½ cup pork jus

To finish place shoulder in pan with clarified butter sear all sides add ½ cup glaze evenly being careful not to burn glaze. Remove from pan let rest. Place parsley root puree on warmed plate push add wild rice to center of plate place glazed veg around rice slice meat put on top of rice sauce shoulder with pork jus and drizzle Cheerwine glaze around plate. ENJOY!