4.03 / 5 Stars | 206 Reviews
by COOKIELUVR1
“Saucy, savory drumsticks slow cooked with brown sugar, garlic, and soy and tomato sauces. A kid friendly treat that’s great with rice and Asian-style vegetables.”
4.12 / 5 Stars | 60 Reviews
by EMILKALIL
“Raw organic hummus. A treat from traditionally cooked hummus and causes very little gas because all the enzymes are still there. When I serve this I make a depression in the middle and fill it with olive oil. Serve with pita bread, carrot or celery sticks, or small romaine leaves.”
4 / 5 Stars | 7 Reviews
by ANTILOPE
“This fusion peach salsa combines hot and sweet Asian flavors. It’s great as a dip with tortilla chips or served as a garnish with meat dishes.”
The first time I had poblanos in a cream sauce (rajas de poblano con crema), it was at the breakfast buffet at a resort in Ixtapa, Mexico. Now, as you can tell from the photo, this isn’t the most attractive dish in the world. But I promise you, if you like poblano chile peppers, this is a fabulous way to serve them. There’s a good reason spicy Mexican food is often served with dairy. Milk proteins neutralize the spicy capsaicin molecules in hot chilies. So you get less of the bite of the chile and more of the actual flavor of it. Meaning you will be able to better taste the wonderful roasted poblano chiles if they are bathed in a creamy sauce. In this case, the sauce is made with Mexican “crema”, a sort of sour cream that’s a lot like crème fraîche, along with milk, and Monterey Jack cheese. First you roast the poblanos directly over flame to get them charred, for flavor and to make the easier to peel. Then you cut them into strips, and simmer them with sliced onions in the cream sauce. Serve them as a side to Mexican dishes, or rolled up in warmed tortillas. So good!
Continue reading “Roasted Poblanos in Cream Sauce (Rajas con Crema)” »
4.33 / 5 Stars | 30 Reviews
by ALONGENECKER
“Shrimp and pork – layered with rice noodles, bean sprouts, and herbs – all rolled together in a fresh rice wrapper and served with a hoisin-peanut sauce for dipping. Great for an appetizer or lunch!”
DAY 2.- Mugaritz is THE RESTAURANT! Nothing is what you think it will be… it’s different,…
Get the rest in my blog! See you there!
4.3 / 5 Stars | 54 Reviews
by Komal
“Tender cooked chickpeas are simmered lightly with tomatoes, lemon juice and onions in a spicy blend of toasted cumin seeds, chili powder and lemon pepper. Served warm, this makes a deliciously fragrant appetizer.”
Spicy Pico de Gallo is great for dipping, and makes a great addition to salads and entrees! by Guest on Wednesday, August 15, 2012
