I recently lost the use of my right eye due to an infection. Don’t worry, it’s not permanent and I’m not trying to mindfuck you with a guilt-trip about how sight is important, about how people do not appreciate the gift of sight and how blind people will never enjoy the colors of the world. No, there’s Facebook for people like that.
No, this is about the food I ate while on the road to recovery and the people who fed me. And a melty cheese bacon sandwich recipe.
It all started when she went to the US and ate at a Puerto Rican restaurant in a trendy Nashville (Tennessee) area (opposite the TBWA-Chiat Day offices). She was served Ropa Vieja and it was so good that she asked for the recipe.
Unfortunately, the restaurant owner spoke very little English and what she got was bits and pieces of a recipe. Undeterred, and with a 3-day advance notice, she repeated what she remembered to me and asked me to make it for her for a dinner with friends.
I love the fragrance and flavor of limes and other citrus fruits. In fact, my favorite scent is Extract of Limes. And after zesting and juicing the fruits, I often take a moment to sniff my hands: these are the original freshmakers.
And there’s nothing like Coriander & Lime to add a surprise twist to otherwise mundane rice.
For a while, I’ve had a few vegetarian recipes circling in my head that I wanted to try but I’ve never really had neither the opportunity nor the time. This is because I believe that vegetarian dishes require complex flavors otherwise it’s boring. So this means a lot of work.
And if it’s going to take a lot of work, I will have to make it worth the effort. So when she asked if I was inviting anyone over, I sent the Faerie Imp an invite. And to my delight, she and her Man was available.
Like any other guy with friends and loved ones coming to lunch, I worry a lot: will there be enough to eat? Will they like the dishes? Do they mind using their hands? Is the China pretty enough?
I was to cook Sunday lunch (more about that later) and I was worried that there won’t be enough to eat and most of the dishes I was making were rather mild, so I needed something with a little punch.
I’ve always liked roasted garlic and I like aged Anchovies, but while the two have very strong flavors, they are one-dimensional. So I did a little thought experiment and decided that the principle was sound and hence I combined the two.
Verdict: One of my guests said he would like to dive and swim in it. 🙂