Archive | June, 2013

A Hidden Gem in Cozumel

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Cozumel is home to many nice little niche areas to eat with quality local fare handled with artisanal care but is slowly becoming commercialized with the onset of frequent tourism. With the commercialization of restaurants popping up you might get fooled into going into a restaurant that looks authentic but really isn’t and is just a part of an organization.

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Los Otates

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As I type this I’m currently in Cozumel with ambient light reflecting from the setting sun onto the bright blue water and into my condo living room. I’m have quite a wonderful time seeing all of the culture and tasting all of the wonderful food that Mexico has to offer. It just seems that there are so many places yet so little time to visit when it comes to food around here. So I’m doing my best to make it as impactful and delicious as possible while I’m here.

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Barbecued Chicken

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Ah the grill, one of my favorite and most over used cooking utensils that I utilize during the summer. Something about the beautiful char and flavor that the grill gives to meats is such a nice change from the typical roasting that I do. I find it quite difficult not to enjoy absolutely everything grilled. I have yet to grill something and not like it.

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Strawberry Mint Limeade Spritzer

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Summer has officially hit for me. That doesn’t mean I haven’t stopped running a muck in the kitchen and causing a ruckus. In fact I don’t even think I use the word ruckus very often so I suppose I’ll work on that. I have been doing nothing but anticipate this summer so that I can focus even more on my blog here so I of course am very excited. Speaking of anticipation, you will never guess where I get to go this summer. Guessing is lame actually, nobody wins that game so I’ll just tell you.

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Shaved Asparagus, Blackberry and Seared Duck Breast Salad

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I have quite the attraction to asparagus pretty much all of the time. Something about those gorgeous spears with tightly wrapped buds at the top never cease to amaze me. My only dilemma is that I always ended up sauteeing them or roasting them, never really much anything else. I just couldn’t think of any other way to possibly have them. Then it hit me, why not raw, why not in a salad, I’ve seen it done before.

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Shrimp with Garlic Sauce

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Seafood has been quite in an abundance lately in my house. As our meet up with our favorite local farm Yonder Way Farm comes near and our grass fed and pastured meats begin to dwindle down, seafood seems to show up more and more on the table. Mainly because down here in Texas we have a pretty easy time getting wild caught fish pretty much when ever we want it. In other words it’s an easy go to if we have forgotten to defrost something to want to preserve that beautiful roast or steak for another time.

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