Three different ways with meat…. Byggvir, Laprida 1805, Recoleta. Last year, when this place opened, I gave it a thumbs up for their short craft beer selection and decent empanadas. One of the big draws of the place was and is that it’s one of the few craft beer spots in the area that’s… Read More Meaty Considerations
June 4 – 2018 – 4 de Junio Private dinner / Cena particulár I was in the market and there were fresh tamarillos, a fruit we don’t see for more than about a week, once a year here. I grabbed a few to use this week. It’s not a well known fruit in Argentina,… Read More 2018 Menu #26
Having more or less given up on my carbonara quest due to the over use of cream and under use of seasoning, the over cooking of pasta and the under cooking of bacon, I felt the need to turn my attention to something else that would provide ample protein and fat for the approaching winter hibernation… Read More The Steak Scrolls I
May 31-June 2 – 2018 – 28 de Mayo-2 de Junio We began the evenings with a tangy ceviche of sole, cured in a “tiger’s milk” of lime and lemon juices, rocoto chili, ginger, passionfruit, cilantro, mint, and salt. We added in finely diced rocoto chili, avocado, red onion, and tomato, and served it… Read More 2018 Menu #25
Delivery burger. Delivery sushi. And a Roving Ravenous Horde outing to a reincarnation of a French bistro into a full fledged restaurant. Variety is the spice of life, no? I didn’t rush for this one. It’s a burger from a popular hot dog place that I wasn’t overly fond of when I tried it about… Read More Bite Marks #59
May 24-26 – 2018 – 24-26 de Mayo Roasted Beet Causa – mashed potato flavored with olive oil, yellow chili, lemon juice, salt; roasted diced beets tossed with white onion, cumin, chipotle chili, parsley, lemon rind and juice, tamarind, olive oil, salt and pepper; puree of avocado, lime juice, green chili, cilantro, port, garlic, cream… Read More 2018 Menu #24
In yet another stunning confession… I’ve played around with pasta alla carbonara myself, doing strange things to it. I admit it. And I’ve even called it a carbonara on occasion. Off-hand, I know we’ve served twisted versions of carbonara twice at Casa SaltShaker… A simple, classic carbonara, but then topped with sauteed baby portobellos, caramelized onions, and celery… Read More Carbonara Confessions, Round 2
A couple of years ago, in the midst of RamenQuest, I included a then brand spanking new spot that had just opened above a likewise new Japanese supermarket. Not due to anything I may have written, Nueva Casa Japonesa, Humberto 1º 2357 in San Cristobal, took off as the darling, inexpensive ramen lunch spot for the noodle… Read More The Newer Japanese House