More butter. More parmesan cheese. More fresh noodles.
1.31.2011
1.25.2011
Love love roll.
We had an hour lunch break from today's first Master Gardener course, I ventured out to Sushi Kame and spent $6.95 on: a bowl of piping hot miso, noodle + cucumber dish, and 5 pieces of tuna, crab, avocado, cilantro with roe (the love love sushi roll). So worth it!
1.23.2011
1.19.2011
Pulpo.
We have three more days — and yesterday's meal was the last one we'd planned on making at the house; 2 kilos of octopus ($10 per kilo). We bought it off the back of a truck from a father / son business and we couldn't have found it fresher.
How to prepare:
1. Clean those bad boys by removing the octopi beaks and cleaning out the head.
2. Bring one large pot of lobster stock to a boil, and add aromatics like celery, ginger, onions, carrots, garlic, and the like.
3. Once boiling, dip the cleaned octopi in to the pot until its tentacles curl, and place them aside.
4. Turn down the heat, and bring the stock to a slight simmer. Add the octopi and cover. Let it cook for an hour.
5. After an hour, simply turn the heat off, and let the temperature come down to a stand still for another hour.
6. Once out, rock a marinade. We used olive oil, garlic, cilantro, chilis, and salt and pepper.
7. Chill for a few hours.
8. Light a grill, preferably over looking a massive body of water like the Pacific Ocean, and quickly char the already cooked but now chilled octopi.
9. Serve with rice cooked in the deeply rich lobster stock, prepared from a meal five days back.
Enjoy. Mourn the return to Illinois.
1.16.2011
Decapod crustaceans.
What I learned: Slipper lobsters are a family of decapod crustaceans found in all warm oceans and seas. Despite their name, they are not true lobsters, but are more closely related to spiny lobsters and furry lobsters. Not to mention, they are pretty tasty. Eighteen (4 kilos) slipper lobsters ($60) — grilled the tails and boiled the heads for a stock, an angel fish ceviche ($8), beets ($2), potatoes ($3), and avocado ($1) for sides.
1.15.2011
Restaurante Montezuma. Almuerzo y cena.
Lunch: Grilled squid (CRC 3290 = $6.55), ceviche with half an avocado (CRC 3590 = $7.15), grilled shrimps (CRC 2690 = $5.36), avocado + palm of hearts cocktail (CRC 2390 = $4.76), and a strawberry daiquiri (CRC 2300 = $4.58).
Dinner: Paella for five (CRC 5900 x5), 1/2 portion of grilled shrimp (CRC 2890 = $5.75), and marlin ceviche (CRC 3290 = $6.55).
1.12.2011
Playa de los Artistas might be our favorite place in the whole world.
Playa de los Artistas sits snugly between palm trees and the lush landscape of the beach. Adorned with handcrafted, reclaimed wooded tables and reused bottles for lamps filled with pebbles from the ocean. Aside from the palatable smells that waft from the kitchen, the frothy white tide of the ocean is one of a million other sensations that fill the restaurant.
1-3 Sign outside of the restaurant, atmosphere, and our beachside table.
4-6 Beer, wine + cocktails, and dinner menus
7 Chile Relleno con espinacas y queso ("with spinach and cheese" for 4500 CRC = $8.89)
8 Dorado puruviano ("mahi mahi" for 5000 CRC = $9.88)
9 Lasagna de ricotta y tomate (5500 CRC = $10.86)
10 Paletta en porchetta ("pork" 8500 CRC = $16.79)
11 Spezzatino de cerdo y hongos ("pig and mushroom stew" 6500 CRC = $12.84)
12 Punta rellena de rucola y queso (10000 CRC = $19.76)
13 Corvina entera horneada (9500 CRC = $18.77)
14-15 A ferocious piccuda for 2 ("barracuda" 16000 CRC = $31.61)
16 Helado vainilla y mora ("vanilla and blackberry homemade ice cream" 2500 CRC = $4.94)
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