My writings on eating at home, at restaurants, on vacation and pretty much every place I go.
Bandeja Paisa - As Colombian as it gets
As a Colombian one of my favorite dishes ever is the Bandeja Paisa, although I am from Cundinamarca (the region where Bogota - the Capital - is located) I fell in love with this dish as a chid and love it just as much as i ever did. I always love to introduce my friends to this dish, they love it and are amazed that I can almost finish it (Keep in mind I did say almost, the best part of this dish is that there are always leftovers so you can enjoy the next day).
I am sure some of you are wondering what is the Bandeja Paisa...Here is what it consists of:
1. Large Platter (so you can fit all the food on it) 2. Colombian White Rice with two fried sunny side up eggs on top (the yolk must be soft) 3. Grilled steak (you can grind it in a hand grinder or as a regular steak) 4. Chicharron (fried pork rind) 5. Frijoes (Red Beans) 4. Chorizo (Sausage) or Morcilla (Blood Sausage) 5. Arepa de Maiz 6. Aguacate (Avocado) and... 6. Platanos Fritos (sweet fried plantains)
It is the meal of the poor, the campesinos (farmers). It is full of vitamins and proteins to keep you going throughout the day. To me it is the meal most representative of my country, even though it comes from a particular region (Antioquia). My favorite way to eat it is to mush the eggs into the rice and mix them all together, then combine it with a little bit of beans. Then you can start with the steak, the platanos, the aguacate...oh, my mouth is watering as I write this blog, I might have to make some tomorrow...
And to drink, refajo. Refajo is quite easy to make, here is what you need:
1 Colombiana Soft Drink 1 Colombian Beer
Mix into pitcher, serve and drink.
This is just one of the many dishes that makes me love the cooking of my home land. It is made up of simple uncomplicated ingredients that can be enjoyed by young and old, rich and poor at any time of year. It reminds me of the warmth of home and my abuela's cooking. Lots of warm moments filled with laughter and family. If you ever head out to a Colombian restaurant, make sure to make this the first thing you try. I am sure you will be pleased.
I have recently discovered Xiao long bao (小籠包), my new favorite Chinese Dish (from
Shanghai ). It is the Soup Dumpling.Beware when trying these delicious morsels, they are quite dangerous. These dumplings are thin skinned and filled with either meat or vegetables and yummy, yummy soup.
Not realizing what these were the first time I ordered them, I picked one up and greedily stuffed it in my mouth. My eyes teared as I burned my entire mouth– it was painful. I had not seen the instructions plainly and obviously written on the table on the proper way to eat these. Here is the proper procedure so I can spare you a burnt tongue:
1.Pick up Soup Dumpling
2.Put Soup Dumpling on Chinese Soup Spoon
3.Take incredibly small bite from dumpling
4.Allow soup to fill spoon and cool off
5.Drink soup
6.Enjoy Dumpling
7.Go back to restaurant and order more
I started wondering about the mystery of Xiao Long Bao. How does the soup get inside? Turns out the filling (be it pork or crab or vegetable) is mixed with aspic, a jelly made with pork stock and gelatin. The mixture is then put into the very thin flour wrapper and steamed. As the steam heats up the aspic melts filling the dumpling with soup. Pretty cool stuff.
I hear that NYC Xiao Long Bao is disappointing. Most of the people who have traveled to Shanghai say that the NYC wrapper is not delicate enough. The consensus is that if you can’t see the soup through the wrapper; then you aren’t eating a true Soup Dumpling.Hmmmm, I guess if I could have seen through the wrapper, maybe I would not have burned my mouth… This just gives me an excuse to keep searching for the perfect Xiao Long Bao.
What place would you think would have some of that stuff in the Austin Area?
Deep Fried Oreos
Upon my last cholesterol exam I was told that I needed to check my diet. At an age around 25 but not quite 30…I was scoring much higher than I should.Immediately I felt endorphins being replaced by icky, icky feelings and thinking of the many things that I would have to give up from that day forward: eggs, cheese, and pate, pretty much everything I love.
I was not prepared for the temptation I would face at the Meadowlands Fair…I met my biggest foe that day… the “Deep Fried Oreo Cookie” As if cookies weren’t enough of an indulgence; someone had the stroke of genius to cover an Oreo in dough, deep fry it and coat it in powder sugar. I was immediately defeated, my will was gone. I then perused the menu. I now had to choose between deep fried Twinkies, deep fried Snickers and the Deep Fried Oreo Cookie. I have to admit, the first two were just too much for me. I could bring myself only to tasting the Deep Fried Oreo Cookie.
The experience was heavenly. Powder sugar and fried batter hit my tongue and hinted at pleasure that should be illegal. Upon sinking my teeth into the batter, I found that the cookie was no longer crunchy; it was chocolaty and gooey. The chocolate flavor is enhanced by the white center, now melted and delightful. I took one bite and felt what could only be true ecstasy.
That was the end of my love affair with the devilish treat. I figured it is better to have known and loved than never to have loved at all. Besides, I think my doctors already make enough money from me. Besides, I just heard about Deep Fried Coke…I can’t even begin to ponder what in the world that must be!!!
