Dinner reviews from our Casa SaltShaker evenings
December 22-23 – 2017 – 22-23 de Diciembre Amazon Salad – tomatoes roasted with basil and olive oil; palm hearts lightly charred with chili oil; amaranth; spicy avocado puree; black garlic mayonnaise; tomato, lemon and shallot vinaigrette. Ensalada Amazónica – tomates asados con albahaca y aceite de oliva; palmitos ligeramente quemado con aceite de… Read More 2017 Menu #45
December 19-21 – 2017 – 19-21 de Diciembre Sole Tiradito – sole cured in lemon and lime juices, ginger, garlic, rocoto chili, salt; use some of the curing liquid to make a black garlic mayonnaise; charred corn, limo chilies, soy preserved ginger, nira, cilantro, lumpfish roe. Tiradito de Lenguado – lenguado curado en jugos… Read More 2017 Menu #44
December 12-16 – 2017 – 12-16 de Diciembre Mixed Ceviche with Yellow Chili & Passionfruit – raw sea bass, poached prawns and calamari, cured in a mix of grapefruit and lime juices, ginger, yellow chili, passionfruit, salt, pepper; cucumber strips, radish threads, and red onions; limo chilies, cilantro. Ceviche Mixto con Ají Amarillo y… Read More 2017 Menu #43
28 Noviembre-2 Diciembre – 2017 – November 28-December 2 Seasonal Vegetable Salpicon – Salad of cucumbers, green onions, avocados, mushrooms, green beans, palm hearts, and roasted red pepper, in a dressing of coconut milk, lime juice, olive oil, roasted garlic; herb-roasted tomato slices; chives. Salpicón de Verduras de la Estación – Ensalada de pepinos, verdeos,… Read More 2017 Menu #42
The flotsam, jetsam, lagan, and derelict of last month… let’s start with the simple stuff we made for lunch or dinner for ourselves: Pork fried rice… Tomatoes stuff with “Korean” tuna salad – tuna, green onion, hard-boiled egg, tomato in sauce of gochujang, sesame oil, honey, miso, sesame seeds, chilies, chopped peanuts. … Read More Non-Essential November
November 24-25 – 2017 – 24-25 de Noviembre Grouper in “Chili Water” – Grouper cured in puree of lime juice, onion, cucumber, serrano chilies, cilantro, mint, salt; ribbons of cucumber, dice of avocado, red onion, limo chilies, mint and cilantro leaves. Aguachile de Mero – Mero curado en puré de jugo de lima, cebolla,… Read More 2017 Menu #41
November 21-23 – 2017 – 21-23 de Noviembre Shellfish Ceviche, Pea & Mint Mousse – Calamari, shrimp, mussels, and cockles, quickly simmered in salted water, then cured in lime and orange juices, pickled serrano chilies, cilantro, olive oil, salt, white pepper; topped with a mousse of peas, mint, cream, salt, white pepper; red onion… Read More 2017 Menu #40
November 15-18 – 2017 – 15-18 de Noviembre Chicken “Ceviche” – chicken breast poached in fennel and star anise stock, chilled, sliced; emulsion of lime juice, salt, szechuan peppercorn, olive oil; “Peruvian salad” of finely diced beets, potatoes, carrots in lemon juice, salt, pepper; chopped cilantro and limo chilies. “Ceviche” de Pollo – pechuga… Read More 2017 Menu #39