I was very curious this summer to try some of these ‘tropical’ dishes from Mary and Vincent’s book and this seemed like a good one. Perhaps there is some magical recipe out there that will combine melon and chicken into a divine culinary experience, but this is not it. Something in my palette just said no and I couldn’t finish the dish. The melons took on a strange flavour when heated and the whole combination just wasn’t very appetizing.
Considering the absolute disaster the Paella a la Valenciana turned out to be, this dish turns around and delivers an amazing punch of flavour and flare. Cooking the rice separately (finally!) guarantees perfectly cooked rice. The combination of salted pork, ham, beef gravy, and pimientos provides a perfect foundation of flavours that plays between savoury and sour on your tongue and allows for the rest of the ingredients to just enjoy the show. The dish called for just shrimp and lobster, but you could really incorporate any type of seafood and it would taste great. Definitely a go to recipe.
Macerated fruit salad sandwiched between two layers of Genoise cake. Covered with custard and then covered in meringue and browned. This cake was a monster. Very rich, very decadent. Not necessarily to my taste, it came off a little too sweet and cloying. But still a fascinating dish.
These are great little rice fritters that have the consistency of cornmeal and are deep fried.
I will eat black beans as well as black bean soup, but it certainly isn’t my favourite. This recipe didn’t change my mind exactly but it certainly did reinvent the traditional black bean soup. An incredibly simple dish that elevates itself by straining the mashed beans through a sieve to create a velvety texture. Along with the infusion of Sorrel leaves, this is a really nice soup that holds its own amidst the many excellent soups in this cookbook.
This is a pretty good recipe and the flavours are there, the problem I had was trying to execute this “stovetop” in the oven. Unless you have some type of monumental stovetop pot, trying to cook 2 cups of rice and 2 whole chicken along with everything else, just isn’t an option. Where I came into a problem was that the recipe called for extra liquid that was to be boiled down before covering the rice, which I didn’t do. I probably should have used less liquid because my rice came out almost like an Asian congee. However, I would certainly cut this recipe in half and try it again, but this time completely on a stovetop.
Contrary to what you might expect from the name, this soup is not dominated by Poblano Peppers. It is, as Vincent aptly described, a kind of Mexican minestrone. And it was delicious. Simple, fresh fare. I found the avocado added not really necessary and I would personally add a dollop of sour cream over Parmesan, but other than that, a really great soup. The Price’s definitely have a great track record with their soups!