Rosemary Garlic Rack of Lamb with Mashed Potatoes

It was my first time making rack of lamb and I must confess it was quite delicious! After browning them in a skillet for 10 minutes, roasting them in the oven for another 15 and then barbecuing them for the final 2-3 minutes, the meat could not have been more juicy and tender. Coated with a herb mixture consisting of fresh rosemary from the garden, a few cloves of garlic and olive oil, it was surprisingly easy to make. Happy Memorial Day everybody, hope you are enjoying the day off!

Continue reading

Brazil: Moqueca de Namorado

Namorado, which means boyfriend in Portuguese, also refers to the type of fish used in this “moqueca” which is a specialty of Northeastern Brazil (state of Bahia and surrounding regions).

While in Rio, I decided to show Lin Santa Teresa, an artist neighborhood in the style of Montmartre nestled on the top of a hill with breathtaking views of the city. After a grueling couple of hours in buses and metro trying to get there, we landed on a quaint restaurant playing live jazz in the middle of the afternoon. We had to make a stop and see what this place was all about.

Continue reading

Trinidadian Curry Chicken

The Trinidadian food adventures continue with curry chicken, my second favorite way of eating chicken after stewed chicken…Trini-style, of course!

There is just something about curry chicken in Trinidad that always makes me hungry for seconds. Not sure why that is, perhaps it is a mix of nostalgia and the local, fresh ingredients that make this dish so irresistible. It is also much spicier than any curry chicken you would usually order at an Indian restaurant in the States (not to say that they are bland, but try it in Trinidad and you will know what I am talking about) which is another reason why it makes the top of my list.

Here is my amateur take on curry chicken (you noticed right, we do not say chicken curry in Trinidad) with an obvious lack of Trini ingredients (green seasoning, as I previously mentioned, this is a combination of scallions, thyme, parsley, cilantro, garlic, lime juice, oregano and pimento peppers–Madras curry, a spicy curry which originates from the South of India and where most Trini Indians come from–and hot peppers).

Continue reading

Indian dinner night

To cap off my week of vegetarianism, I finished off with an Indian-inspired menu, shared with two of my favorite people:

  • Lentil dal
  • Tangy shredded cabbage salad
  • Cucumber scallion raita
  • Fluffy jasmine rice

Continue reading

Brazil: Rio Beach Food

Spending a day on Ipanema beach doing nothing but sipping ice-cold coconut water and snacking on whatever came our way was the only way to get a taste of true “carioca” life…

Continue reading

Spicy Soba Noodles in Peanut Sauce

Like many other Americans, I have a love affair with peanut butter. There’s something about that wonderful creaminess, the stick-to-your-rib-ness that keeps one full, and the myriad of combinations that work so well (apples! chocolate! jam! bananas! celery!).

Continue reading