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Recipe by The Fish Bowl Restaurant

RED PEPPER & GOAT CHEESE LINGUINE

Linguine noodles tossed in chopped garlic, herbs, olive oil, wild mushrooms, spinach, and roasted red peppers topped with goat cheese and sprinkled with an asiago and parmesan cheese blend.

Linguini con Pimiento rojo & queso de cabra

Tallarines de linguini combinados con ajo picado, aceite de oliva, champiñones campestres, espinaca y pimiento rojo horneado con queso de cabra y una mezcla de asiago con queso parmesano desperdigado.

iChef jr.

In the spirit of New World Cuisine!

Hola Chef's del Mundo!

Hello Chefs of The World!

In this picture, Roy Yamaguchi's Spring Prix Fixe fanfare. En esta foto, el esplendor de precio fijo primaveral de Roy Yamaguchi.

Inspired by Latin fusion cuisine, I begin my cooking journey by saying Hello to the Chefs of The World and their culinary magic delicacy. In the next month of June, I'll be showcasing the dishes that not only made their Signatures famous, but also share their passion for Latin cooking as we know it.

I'll invite New World Chef guru Norman Van Aken, considered the "visionary who founded and championed a cooking style that fuses Latin, Caribbean, Asian and American cuisine, to share about his new restaurant Norman's 180 coming to Coral Gables, Florida; Chef Ana Garcia from Cuernavaca, Mexico and her new Cooking Show airing on PBS; Hawaiian Fusion Cuisine, Roy Yamaguchi and his Spring Prix Fixe; Bobbie Flay, my inspiration Iron Chef and Guatemalan Head Chefmaster Edgar Alvarez, of the former 100th Delaware Market House.

Please visit their websites and enjoy a sneak preview of this magic journey I'll be talking about. And remember... we don't have to sit-down only in their kitchens and restaurants to enjoy their art. We can get inspired and emulate them ourselves.

Con mucho gusto!

Inspirado por la fusion de cocina latina, inicio my travesia culinaria saludando con un "Hola a los Chefs del Mundo" y su deliciosa magia culinaria. En el proximo mes de Junio, estare iluminando los platitllos de aquellos Chefs del Mundo que no solamente son famosas firmas, si no compartir su pasion por la cocina latina como la conocemos.

Invitare al Guru de La Cocina del Nuevo Mundo, Chef Norman Van Aken, considerdado el "visionario y campeon fundador del estilo que junta la Cocina Latina, Caribeña, Asiatica y Americana", a comparitr su nuevo restaurante Norman's 180 en Coral Gables, Florida; desde Cuernavaca, Mejico, Chef Ana Garcia y su nuevo show de TV por debutar en PBS; Chef Roy Yamaguchi, emprendedor de la fusion hawaiiana; mi inspiracion como Iron Chef, el flamboyante Bobbie Flay; y el Jefe de Cocina Guatemalteco, Edgar Alvarez, de la memorable centenaria Delaware Market House.

Visiten los sitios en la red y degusten del viaje magico con un aperitivo introductorio de los que tanto mencionare. Y recuerden... no tenemos solamente que sentarnos en sus cocinas y restaurantes para degustar su arte. Podemos inspirarnos y emularlos nosotros mismos.

Buen apetito!

In the spirit of New World Cuisine!

TGIF: IT'S SEVICHE DAY!

Gracias a Dios es Viernes... Dia de Ceviche!

Photo and recipes by Seviche's Chef Yves Carreau / Foto y recetas por Chef Yves Carreau de Seviche

Hola amigos y colegas de la blogosfera. Una vez mas nos reunimos este viernes para degustar de las exquisitas Tapas que el mundo ofrece. Hoy he escogido el popular Ceviche con la recomendacion de "Crudo con Torsion" de Seviche.

Hello my blogosphere amigos and colleagues. Here we're again on friday to sample the best Tapas our world has to offer. Today, I've chosen the popular Seviche with the recommendation on "Raw with a Twist" by Seviche.

Gocemos la fiesta latina en el fabuloso sitio del Chef Ejecutivo de Seviche Yves Carreau, mientras conocemos un poco mejor sobre el Ceviche. A proposito, Chef Yves Carreau recomienda un clasico coctel Mojito con esta faena de exquisitos platillos estilo Tapas. De alli su Moodjito! Otra razon para gozar mejor un viernes.

Visite: http://www.seviche.com/ y esten pendientes por mi recomendacion personal. Gracias Chef Yves.

Let's enjoy this latin gig on the fabulous site by Seviche's renowned Executive Chef Yves Carreau, while we get familiar with seviche. By the way, Chef Yves Carreau recommends a Classic Mojito with this diverse Tapas Bar favourite. Hence Moodjito! Another reason to enhance your friday's fun.

Visit http://www.seviche.com/ and stay tuned for my personal recommendation. Thanks Chef Yves!

In the spirit of New World Cuisine!

It's time for some Lobster... East Lobster and Two-four feast!

It's a beautiful sunshine spring wednesday in Toronto (Canada) and I'm heading out for a visit to St. Lawrence Market to find the freshest Two Pound lobsters, crab claws and legs, tiger shrimp, clams and a couple of dozen blue oysters that my Canadian pesos can buy. Sorry... I know most of our economies are hurting, and it may be a little too much craving, but I am not settling down for Clam Chowder this upcoming Victoria Day holiday weekend, Mum!

Of course... I am planning to make it with under $50. Good luck, amigo... probably only 1 lobster and 6 oysters! But we got to give it a try. I am not willing to compromise quantity for quality, so, that'll do!

But first and foremost... for those who are not familiar with what happens on May 18th Victoria weekend in Canada, except that is a "long weekend", let me share some extensive research I did about this celebration to bring you up-to-date. "The holiday is coloquially known as May two-four in some parts of Canada; a double entendre that refers both to the date on which the holiday usually falls (24 May) and the Canadian slang for a case of 24 beers (a "two-four"), a drink popular during the long weekend." Wikipedia

There you go. This year falls on the 18th, and yeah.... it's cottage opening season, and East Lobster Feast season, and Queen Victoria's birthday too! That's all you need to know. I'll share my shopping experience on friday morning. Until then... bottoms up and be safe. Don't drink and drive!

In the spirit of New World Cuisine!

Celebrate diversity on Cinco de Mayo

Hoy Cinco de Mayo celebremos diversidad
Photo by Ray Fudge, smata2

In sharing our Hispanic heritage, we come up with wonderful traditions throughout diverse activities of our every day lives. Cinco de Mayo represents once again, a cornerstone in the history of freedom of our community.

Cuando compartimos nuestras costumbres Hispanas, lo hacemos tradicionalmente a traves de diversas actividades todos los dias. El Cinco de Mayo es nuevamente, un pilar en la historia de la libertad en nuestra comunidad.

One of the most amazing events for Cinco de Mayo, is the outstanding display of diversity that comes with it. As you may be able to appreciate, our theme starts as a prime example, with The Faces of Cinco de Mayo, a photo mosaic captured by the lens and skill of Raymond Fudge. You'll be able to appreciate more of his work on the link provided below the picture. Please visit and drop him a line to say hello.

Uno de los eventos sobresalientes del Cinco de Mayo, es la estupenda muestra de diversidad que atrae. Como podran apreciar, nuestro tema de hoy demuestra un claro ejemplo en Las Caras de Cinco de Mayo, un mosaico de fotos capturado por el lente y habilidad de Raymond Fudge. Podremos apreciar mas de su trabajo en el enlace proveido debajo de la foto. Por favor visiten su album y dejen un saludo.

Once again... we are going to share more Mexican cuisine on this magnificent celebration. But first, Cinco de Mayo is learning about our ancestors, gathering with family & friends, specially the older generations to ask... what does it all mean? From schools to institutional organizations, private businesses and history institutions, there is also a connection to Cinco de Mayo because most of them are connected with our people. We come on board, not tail behind, just as well, because we have strong friendly ties and reason to connect to each other as Hispanics in North America.

Tambien... compartiremos mas de la comida Mexicana en esta fabulosa celebracion. Pero primero, Cinco de Mayo es para aprender de lo nuestro, reunidos entre familia y amigos especialmente las generaciones de los abuelos, para preguntar... que significa todo esto? Desde las escuelas a organizaciones gubernamentales. empresas privadas e instituciones de historia, hay una gran conexion con Cinco de Mayo porque muchos estan conectados con nuestra gente. Nos acercamos igualmente, no solamente seguimos, porque tambien tenemos fuertes lazos de amistad y conectamos uno hacia otro como Hispanos en America del Norte.

So... let's entertain our family and friends with pina coladas and frozen margaritas, but most importantly, let's prepare them a hearty meal... how about Shrimp with Green Mole? Are you up for it? Let's roll up those sleeves and get to the kitchen.

Por lo tanto, entrentengamos a nuestra familia y amigos con pina colada y margaritas, pero mas importante, preparemos un delicioso platillo... que les parece Camarones en Mole Verde? Se apuntan? A remangar la camisa se ha dicho y a la cocina.

Feliz Cinco de Mayo Amigos!

Happy Cinco de Mayo!

In the spirit of New World Cuisine!

Tacos Al Pastor

Los famosos Tacos al Pastor

Foto de Carlos Bravo

Por fin, ha llegado el Cinco de Mayo y celebraremos el arte culinario de la cocina Mexicana con el tradicional y famoso platillo de tacos... Al Pastor.

Cinco de Mayo is finally here and we'll enjoy this Mexican culinary celebration with the most traditional taco dish... Al Pastor!

"Mi amigo John no podia esperar un poquito mas, me llamaba a cada hora pidiendo una receta de Tacos, obviamente porque tenia hambre." Tambien mi familia esta pendiente... al final no somos mexicanos pero como hispanoamericanos, gozamos el doble con las delicias de comidas que encontramos por la blogosfera.

My friend John couldn't wait one more minute... he called every hour asking me for a taco recipe, obviously he was pretty hungry. My family as well... then again, we're not Mexicans but we enjoy all the succulent foods available in the blogosphere just the same.

Mi primer plan de accion... comprar la mejor posta de cerdo disponible en el mercado de carnes. Que, queeeeeee....? Estas loco, loco? Mmm... a ver veamos, de que nos preocupamos? Una de las carnes blancas mas exquisitas y eternamente leales a la crianza en granja, monitoreada su calidad bajo las mas estrictas condiciones de salubridad que existen para conformar los estandares internacionales de ventas al consumidor masivo. Acaso no nos lavamos las manos con jabon antes de comer...? Pues es exactamente lo mismo.

My first course of action.... it was to get the best pork shoulder available in the open market. Whaaaaaaat.... ? You crazy, loco? Let's see... why do we worry? One of the most exquisite white meats and eternally loyal to farm breeding, its quality monitored under the strictest International Health Standards for massive consumption. Didn't we learn to wash our hands with soap before heading out to the table? Then, it's just the same.

Por lo tanto, seamos mas sensatos con nuestros alimentos basicos. Y demostremos que tenemos todo el pudor y deseo de mantener el equilibrio de nuestras vidas, con los antojitos mas criollos que podamos imaginar. Y aqui esta la mejor receta de Tacos Al Pastor que preparare para el Cinco de Mayo.

Therefore, let's be fair to our basic foods and show our best of intentions in maintaining a balanced life, with our most innate of cravings. And here it's the best Tacos Al Pastor that I'll prepare for Cinco de Mayo.

Ingredients.

• 5 dried guajillo chiles
• 5 dried chiles negros or ancho chiles
• 5 dried pasilla chiles
• 3 large garlic cloves, minced
• 1/2 cup white vinegar, preferably Heinz, plus more to thin the marinade if necessary
• 2 tbsp achiote paste
• 1 tsp kosher salt
• 1/4 tsp ground cumin
• 1/8 tsp ground cloves
• 1 tbsp canola oil
• 2 tbsp finely minced white onion
• 1/4 cup water
• 1 cup of pineapple juice
• 4 lbs boneless country-style pork ribs or pork shoulder

Directions.

Since most people don't have a rotisserie or spit, here's another method to prepare Tacos al Pastor.

Marinate the pork in the vinegar for about 2 hours. (See Reading below...) Remove and drain well. Boil the guajillo, ancho and pasilla chilis in about 3 cups of water until soft. Remove the veins and seeds. In a blender, combine the chillis, tomato, half the onion, achiote paste, garlic, cumin and cloves and blend until smooth. Add the pineapple juice and salt to taste.

Heat one table spoon of oil in a skillet over medium heat. Add the sauce, reduce heat, and simmer for about 5 minutes, stirring frequently. Remove from heat and cool. Marinate the pork in the sauce for at least half an hour. Heat the other tablespoon of oil in the same skillet. Add the remaining minced onion and cook until tender. Add the pork and cook until done.

Slice the pork into smaller pieces. Serve with warm up tortillas and serve meat on the tortillas taco-style. Remember, it's usually 2 stacked tortillas per taco as they are quite small. Serve with the lime wedges, cilantro, pineapple, and salsa to taste.

A little Reading while marinating the meat.

Some people say that Lebanese immigrants brought the concept with them when they arrived in the sixties. The original dish apparently was made from lamb marinated in herbs, various pieces being stacked one on top of the other on a spit and slow roasted rotisserie-style in front of a flame. Then small pieces of the meat were shaved off and put on a pita bread. But traditionally here in Mexico, we’ve replaced the lamb with pork, and instead of an herb marinade we use dried chilis. And, well, there’s nothing quite like them. Before you know it, you’ll have scarfed down 5 or 6 tacos! Plus, the freshly squeezed lime juice and various salsas you have to choose from in the taquerias definitely add the perfect touch. You won’t be able to resist!

Thanks, Lindsay!

In the spirit of New World Cuisine!

Cinco de Mayo: Let's have a Fiesta!!!

With excerpts from time and date.com

Of all Hispanic celebrations in the US, Cinco de Mayo is the only official Spanish celebration called after its actual date of May 5th. It's a wonderful time to celebrate early freedom and remember those who fought for Independence from the French Rule in this case... of Mexican territory.

As Dia de La Raza in Latin America, Hispanics take pride of their heritage once again this coming Tuesday of one of the most anticipated events after the 1862 Battle of Puebla, intiated by Mexicans living in California in the 1860s.

Most Hispanics in the Southern US spend this day as an Observance Holiday, which brings them closer together through the culture, achievements and experiences from fame, fortune and influence of Mexican Americans in the United States.

One of the aspects of cultural celebration is food. There are also traditional symbols of Mexican life such as La Virgen de Guadalupe, drinks, regional music and dance, soccer matches and family visits to relatives from Los Angeles, San Jose, San Francisco, San Antonio, Sacramento, Phoenix, Alburquerque, Denver and El Paso, Texas to the Northern part of Mexico.

Mexican food has been very influential in the culinary arts in both US and Canada, and I decided to take an initiative in sharing a few Tex-Mex recipes and tips that I've tried in the past. Not your regular Fajitas, Nachos or Chimichangas, but pure and simple Burritos, Tacos and Enchiladas. And not hot spicy but full of flavors.

We'll start tomorrow Sunday with my personal fave: Tacos al Pastor. Be sure to join me and my friends for a culinary experience closer to home, Tapas style.

Buen apetito!!!

In the spirit of New World Cuisine!