Weaver&#39;s Web

YUM!

Sofrito, adobo and recaito!

YUM again!

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don't forget achiote!

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Now I'm drooling!

The ONLY thing I miss about living in South Florida is the Cuban food.

YUM!

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Having once lived in south Florida that's pretty much all I miss, other than the keys that is.

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I grew up on Key Biscayne, and if I never see another coconut palm ,it will be too soon!

It is still one of the most beautiful places on Earth, true!

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yarram.livejournal.com

Wow. Never knew what sofrito was. Now I know.

I think if I'm every out your way, I may have to try and get you to cook a meal or two. Or at least let you play "restaurant tour guide". I'm more gourmand than gourmet, but I still appreciate well-prepared food. :-)

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Sofrito is wonderful & versatile. It works in othe than carribean food as well (honk fusion cuisine).

As for cooking for you, t'would be my pleasure.

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Maybe. Had not set a menu yet. I'm likely to prepare something ethnic, just which one is not yet clear.

Who knows, it might be a combination of cuisines!

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westwind-mv.livejournal.com

I have that genetic characteristic that makes cilantro taste like soapy metal, so I was just curious if there was "leeway" to substitute, say, flat-leaf Italian parsley for the cilantro?

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As far as i'm concerned recipes are a guide & should be adjusted to one's personal tastes. That said, I would suggest being a bit adventurous and making a couple of test batches, one w/o the cilantro and another with 'some'. Sometimes an ingredient one doesn't like is just the thing a dish needs. Ask James about the nutmeg in my Spanikopita.

So, how about sofrito as a base condiment for a frittata?

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Sadly, I like green and red peppers, but they do not like me. :0

I'm constantly forced to "re-interpret" some many of these classics, like substituting corn, sweet peas, or flecks of cherry tomato.

A propos of nothing, I need a good recipe that includes Brazil nuts, if you know any. I grabbed a bag at the holidays, very inexpensively, and they are sitting there ... I'm thinking of putting them in a Romesco sauce, if I have time this week.

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How about a pesto?

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Have you no care for my waistline?

LOL. I love pestos. Bill doesn't. So, I'll end up with all the calories, if I do it.

I may just. I grabbed some Basil today, in case the mood swings me.

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They're great roughly ground as a crust on salmon!

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hummm....I love nuts with seafood, so it's a possibility. How about something with scallops, instead of Salmon, which I prefer with sweeter nuts?

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I usually use macadamia nuts with Salmon, but the brazil nuts would be oily enough to overwhelm anything with a more subtle taste, but scallops would actually be GREAT with them!

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macadamia are so delicious I'm "forced" to save them for deserts.

I'm going to play around with the Brazil nuts. I've never worked with them before, for anything but eating straight up. I don't know what they are like toasted, etc.

I read that you are supposed to boil them, to ease the meat extraction process...

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There's an Art to cracking them. Sadly, it is not describable. I BET there's a Youtube video of it somewhere though!

Re: Macadamia Madness: I crush a few into breadcrumb sized teensy pieces and that's my crust for the salmon. Best flavor ever, and people are like:

"Macadamia nut crust! MADNESS! Extravagance! YUM!"

And I know it was only a few! *evil laugh*

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It is decadent, no doubt. I'm willing to try.

BTW, I got my morning laugh / coffee spray re-reading my post. I look pretty hilarious out there in the "desert" with my macadamias...

[oh, and since I'm at it, I think our 'host' here is showing his Latin tastes by upgrading "mirepoix"]

I write this with the ultimate humility. I've misspelled things even on my resume.

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