Archive for the 'Potpourri' Category

Bison Burgers with Cheddar and Onions

Bison meat is often lauded for its nutritional prowess, but doesn’t have the greatest reputation for moistness due to its lower fat content.  However, this recipe for Bison Burgers with Cheddar and Onions from Cooking the Cowboy Way by Grady Spears makes an extremely flavorful, juicy, and satisfying specimen. And as an awesome bonus, it’s actually good for you.

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Fisherman’s Paella (Paella a la Marinera)

Not too long after arriving home from Spain, I tried my hand at making Fisherman’s Paella (Paella a la Marinera). Taste memory is a very powerful asset in the kitchen and I wanted to take full advantage of it while the flavors of Valencia were still fresh in my mind. I also wanted to use the saffron and rice that I picked up at the Mercado Central while they were at their absolute best. My homemade Fisherman’s Paella turned out as pretty and tasty as I had hoped. The rice was cooked perfectly al dente, while the seafood was sublime. Best of all, I was able to achieve the subtle flavors that made the paella in Valencia so special.

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Blackberry Cloud Cake

Martha Stewart and company were right on the money when they compared this cake’s texture to that of clouds. The combination of fluffy whipped cream and soft meringue was truly lighter than air.

Continue reading ‘The Year in Delicious: Top 10 Recipes of 2010′

It’s hard to believe that after all these years of blogging, this is my first time posting a year-end retrospective. From coast to coast and to Spain and back, I ate like a champion these past 365 days. Thank you for joining me on this journey, and I look forward to sharing many more meals in this space. Without further ado, here are the ten best savory dishes that I ate this year…

Camarones Aguachiles from Mariscos Chente in Los Angeles, CA

Magdalena Garcia, the restaurant’s owner, takes a bus down to the Mexican coast several times a month to bring back fish and shrimp for the restaurant. While that initially struck me as a lot of unnecessary work, one taste of the camarones aguachiles and it was clear that the extra effort was worth it. Flash marinated with lime, salt, and jalapeno, the raw shrimp were supple and crazy delicious.

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Ethiopian Kitfo from Zenebech Injera in Washington, D.C.

The kitfo (raw ground beef) was mildly spiced so that the meat’s natural flavor was front and center. It was accompanied by a mound of dulet (lean minced beef), a tomato salad, house made cottage cheese, and a bit of mitmita (ground African Birdseye chili peppers, cardamom seed, cloves, and salt) for dipping.

Continue reading ‘The Year in Delicious: Top 10 Savories of 2010′