Caesar Salad Invented in Tijuana by:
Caesar (Cesare) Cardini Caesar was born near Lago Maggiore, Italy, in 1896; he and his brother Alex emigrated to the U.S. after World War I. The Cardini’s lived in San Diego but operated a restaurant in Tijuana to circumvent Prohibition.
Underwater Graveyard in La Jolla
Blue Star Fallen Star in San Diego California
Fish Tacos Invented in Ensenada
- 2 x 1-1.25kg racks meaty free-range British pork ribs
For the marmalade glaze
- 225g marmalade
- 3 fat garlic cloves, crushed
- ½ tsp cayenne pepper
- 2 tsp finely chopped rosemary
- 1½ tbsp Dijon mustard
- 3 tbsp tomato purée
- 3 tbsp orange or lemon juice
- ¾ tsp each salt and black pepper
01.Heat the oven to 190°C/fan170°C/gas 5. Lay the rib racks in an oiled, foil-lined roasting tin (or 2 small tins) and roast for 60 minutes, turning once. Meanwhile, mix together all the ingredients for the marmalade glaze.
02.When the ribs are cooked, pour any fatty juices away from the tin(s). Brush one side of the ribs generously with the glaze and return them to the oven for 10 minutes. Turn, brush with more glaze and cook for 10 minutes more, then brush all over with the glaze, turn again and cook for 10 minutes two more times until the ribs are sticky, brown and tender.
03.Brush the ribs with the leftover glaze. Cover with foil and leave somewhere warm to rest for 5-10 minutes. To serve, slice between the bones to separate the ribs and pile onto a board or warm serving dish.
- 12ounces (2 medium-small round or 4 or 5 plum) ripe tomatoes, cut into ¼-inch pieces
- Fresh serrano chiles to taste, (roughly 3 to 5), or even more if you like it really picante), stemmed, seeded if you wish, and finely chopped
- 1/4cup chopped cilantro, thick bottom stems removed
- 1large garlic clove, peeled and very finely chopped
- 1small white onion, finely chopped
- 1tablespoon Mexican hot sauce (such as Valentina or Tamazula), plus extra for serving
- 1tablespoon ketchup
- 2teaspoons fresh lime juice (optional, but you might like the zing it adds)
- About 1/3cup vegetable oil, divided use
- 1pound small shrimp, peeled, deveined if you wish, and chopped into pieces a little smaller than ½ inch
- 15 corn tortillas
- 8ounces shredded Mexican melting cheese (full-flavored Chihuahua or Jack cheese work best)
Making the” salsa. Scoop the tomatoes, chiles, cilantro, garlic and white onion into a bowl and mix well. Stir in the hot sauce, ketchup and optional lime juice. Taste and season with salt, usually about a scant teaspoon.
Making the shrimp filling. Heat a very large (12-inch), heavy skillet—nonstick works really well—over medium-high. Pour in 2 tablespoons of the oil and when it is hot, add the “salsa” vegetables. Cook, stirring regularly, until everything softens together, about 5 minutes. Scoop in the shrimp and stir until they are barely cooked through (they can still be slightly translucent at the center)—about 3 minutes. Scoop the shrimp mixture into a bowl, wash and dry the skillet, and return it to medium heat.
Assembling the encamaronadas. Heavily film the bottom of the skillet with oil. When hot, lay in a tortilla. After a few seconds, flip it, then scatter a couple of tablespoons of shredded cheese over one side, top with a generous tablespoon of the filling. Use tongs to fold the uncovered part of the tortilla over the filling, forming a turnover. Gently press flat. Continue to make encamaronadas in the same fashion until the skillet is full, frying them until crisp—2 to 3 minutes per side. As they become crisp, remove them to a plate lined with paper towels. Serve right away with more Mexican hot sauce.
Detrás de este exquisito bocado hay muchos años de historia. De hecho parece que ya se preparaba sobrasada en Mallorca en el siglo XV. La sobrasada de Mallorca, tal como conocemos hoy en día con su color tan característico gracias al pimentón, no llega hasta el siglo XVIII. Desde entonces la sobrasada de Mallorca ha experimentado pocos cambios. […]
Summer is here with sunny weather, flowers, veggies, warm water in the pool. Time to collect our vegetables and enjoy them. I hope you like this recipe too!
For the Roasted Chickpeas:
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/2 teaspoon salt
- 2 teaspoons fresh lime juice
- 1 tablespoon olive oil
For the Cilantro Lime Vinaigrette:
- 1 shallot, minced
- 2 cups packed fresh cilantro leaves, stems removed
- 1 large clove garlic
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
For the Salad:
- 4 corn tortillas
- 1 tablespoon olive oil
- Salt, to taste
- 6 cups chopped Romaine lettuce
- 1 cup chopped red cabbage
- 1 cup grape tomatoes, cut in half
- 1 cup fresh corn kernels
- 1 large avocado, pit removed and sliced
- 3 tablespoons fresh cilantro, chopped
- Preheat the oven to 400 degrees F. Place the drained chickpeas in a clean dishtowel. Remove chickpea skins and let the chickpeas dry for a few minutes.
- Place the chickpeas in medium bowl. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, lime juice, and olive oil. Stir until chickpeas are well coated.
- Spread the chickpeas out in an even layer on a large baking sheet. Roast the chickpeas in the oven for 30 to 35 minutes, stirring occasionally. The chickpeas are done when they are dry and crispy on the outside. Remove from the oven and set aside.
- While the chickpeas are roasting, make the cilantro lime vinaigrette. In a blender or food processor, combine the shallot, cilantro, garlic, vinegar, lime juice, salt, pepper, and olive oil. Blend until smooth. Set aside.
- Turn the oven to 375 degrees F. Brush each side of the corn tortillas with olive oil. Cut the tortillas into 1/4-1/2″ strips. Spray a baking sheet with nonstick cooking spray. Place tortilla strips on the baking sheet in an even layer. Bake until golden and crisp, about 10-15 minutes. Remove from oven and sprinkle with salt, to taste. Set aside.
- To assemble the salad, place lettuce in a large salad bowl. Top the lettuce with red cabbage, tomatoes, corn, avocado slices, cilantro, spiced chickpeas, and baked tortilla strips. Drizzle the salad with cilantro lime vinaigrette and serve immediately.
LINKS OF REFERENCE:
FOOD ART is the process in which beautiful models such as animals, Birds, Statues, Faces and other themes, are created using food. The food is either arranged or carved into the desired shapes, and then displayed as an art form. It has been practiced for many years. Some think it even dates back to early Chinese dynasties. Food art is very popular in England and it is spreading to other countries.
AN OWL MADE OF APPLE
OCTOPUS IN A CUP
LOBSTER MADE OF CARROTS
Absolutely yes to number 1, 2, 3 and 4. Definitely no to number 5. I am an exotic person, but I just realize I am not that exotic to eat saliva bird coming from a bird nest.
5 of the Most Exotic Foods in the World: