Rocky Durham said in a cooking class we took with him back in Santa Fe, if you put grilled in front of just about anything, people will buy it. Seeing as this Santa Fean chef launched a series of successful restaurants, all called Santa Fe with exactly this premise in mind, let’s humor him and give it a try. Salad. Grilled salad. Watermelon. Grilled watermelon. Pizza. Grilled pizza. Springer spaniel. Grilled springer spaniel. Well, you get the idea.3 Comments » Keep reading »
My good friend and former business partner, Diego, brought me some beef from a little, tiny Uruguayo grocery store in Queens that imports its beef from Uruguay. The store is close to a wonderful Uruguayan restaurant called El Chivito D’Oro in Jackson Heights.
I have traveled to Uruguay over 30 times in the last 15 years for work and pleasure, creating with Diego our travel company, Discover Uruguay, which features travels to Uruguay and parts of Argentina and Brazil. I turned my share of the company over to my cohort about a year ago to pursue my passion for cooking.Leave a comment » Keep reading »
On Saturday evening we witnessed our first Unsilent Night in New York (check out the photo set). Listening to the sounds of the city mesh and mingle with the sounds of the Phil Kline’s soundtrack while walking from park to park with New Yorkers clutching boomboxes, some dressed as santa, was definitely a unique urban experience. On Sunday I woke up wanting pizza.
Pizza is one of those things you cook that is all about fun and flavor. There’s nothing practical about it. There’s nothing thrifty about it (especially not with the NY options). There’s nothing quick about it (between the rising of the dough, etc, you’re looking at leave 4 hours). Oh boy is it tasty, perfect for groups, satisfying hand work, and customizable to anyone’s taste (except gluten-free diets, so sorries!) with mix and match ingredients.8 Comments » Keep reading »
Praise be to the omelette. They are easy, quick (if done right, they cook in 3 minutes), delicious, and an excellent way to get protein in at the start of the day. The dill in this recipe is subtle, but adds some complexity to the always excellent combo of basil and goat cheese. I generally put a splash of milk in my omelette to keep it soft and a fresh grind of nutmeg to bring out the sweetness.8 Comments » Keep reading »