Confessions of a Dabbler in Impure Olive Oil
July 26th, 2009 § 1 Comment
Mirror, mirror on the wall. Who's the fairest of them all?
Forgive me foodies, for I have sinned. Buy one get one free beckoned on the shelf, and I acted impulsively. Now in my pantry, two 25.5 fluid ounce bottles of Bertolli Extra Light Tasting Olive Oil. I repeat, Bertolli Extra Light Tasting Olive Oil.
What does that even mean?! We know what it doesn’t mean. It doesn’t mean extra virgin, unfiltered, un-fettered, and artisan-crafted. It doesn’t carry papers for clearance into any respectable Italian restaurant, probably even in Miami. The sublime squeeze of the fruit of peace has been bound and broken into a mild mannered, pale shadow of its former self. It’s surprising that Italian customs even let this disgrace out of the country.
But wait! Its subtle taste is considerate of other ingredients, making no attempt to upstage when drizzled. And its high smoke point of 468 degrees renders it a powerhouse for high-heat cooking, both for baking and in the pan.
Make sure to use a super-hot pan and then let the skirt rest to lock in those gorgeous juices!
Like Asian-flavored salad dressings? For a meal on the fly, try using three parts extra light olive oil to emulsify one part Soy Vay Veri Very Teriyaki, half a part balsamic vinegar and a quarter part spicy, brown grain mustard. Shake in a small Tupperware container, dress a mixture of iceberg, shredded carrots and sliced radishes (aka “American” pre-mixed salad — or use the one with the sliced radicchio,) and top with seared slices of medium-rare churrasco steak seasoned with just a bit of Badia Sazon Completa marinated in.
Move over Canola. Lay like broccoli vegetable oil. Extra Light Tasting olive oil has a rightful place as a canvas for dishes both hot and cold. Because die-hard fans of the olive know that it can take a back seat, but should never have to be banished.
No thick skin here.
Tempted by the Fruit of the Dragon
July 19th, 2009 § 1 Comment
Alien attraction
Shopping at Fresh Market in Coconut Grove yesterday afternoon I saw this fuschia, ostrich egg-sized freak show in the produce section and had to get my hands on one. For about the price-per-pound of an heirloom tomato you can take a Dragon Fruit home, too. Mine cost $6 and change, and it was worth every penny — although I don’t think I can afford to make a habit of it!
Dragon Fruit comes in a few varieties and is the fruit of cactus plants of the genus Hylocereus, native to Central and South America, and cultivated in southeast Asia. Its succulent flesh is very easy to break down; the crisp, white core peels away easily from a somewhat rubbery encasing. I’d like to think of the Dragon Fruit as a distant cousin of the kiwi, with very similar seeds and a sweet-tart taste, although they don’t actually appear to be related. Enjoy it by itself, or as an eye-catching, tasty addition to a tropical fruit salad.
Fresh Market’s getting them locally from Caribbean Gold Inc., grown in Homestead.
Taste Treats: Yuca Rellena at Monolo & Rene
July 9th, 2009 § Leave a Comment
Ok, so it’s greasy and might come frozen (eek!) But it was cooked and seasoned to perfection, and the best way I’ve had a croquette. The finger food I’m pointing to is the yuca rellena at a little counter on the corner of N.E. 1st St. and 3rd Ave. downtown. They’re open 24 hours. I didn’t have time to do a whole lot of digging around and asking questions (which I usually like to do,) but you know this place. The kind where there are always a couple of old guys hanging around, charlando (chatting) about this and that in the neighborhood. If you’re passing by, give this fried morsel of mashed yuca surrounding ground meat a shot — kinda like a Twinkie that’s a little rough around the edges. And way more tasty. But be sure to brush up your meal-ordering Spanish! Here’s a cheat sheet for those who are a little rusty:
Quería (I would like) una yuca rellena (a stuffed yuca croquette) por favor.
Cuanto cuesta (how much is it)?
Gracias!
Manolo & Rene
281 NE 1st St
Miami, FL 33132
(305) 358-4488
