Culturalista with an appetite for celebrating travel, humanity & yummy food.
The blood orange vinaigrette wraps this salad up quite nicely.
At Executive Chef Kenneth Williams' private menu tasting hosted by yours truly. #moretocome
Clams, shrimp, chorizo, chicken, fish with peas and saffron rice. Husband says: "Excellent. Good flavors. But Puerto Rico's was better."
The only vegetable I know that makes such a fine dessert. Must. Work. Out.
Navel orange, ruby grapefruit, avocado, mint, feta & olive oil. Home run. Just call me the Beet Queen. :-D
Garlic, bacon, Parmesan, lemon. #nomnom
After I had this once, I've never tried anything else. A true favorite! Time to grub...
Tasty. Has halved red grapes, honey pecans and goat cheese (which I'm not eating). In a town where red meat and deer (Bambi!) are king, I'm glad I found a yummy salad.
I could live on beets. #yum
Blackened fillet of Grouper Coated with ground Creole herbs & spices, pan seared (blackened). Served on wilted Creole greens and mashed potato with a warm lemon and herb vinaigrette and a drizzle of chili oil.
Some kind of dried (yet wet) mango slices in some kind of sweet red sauce that gets your tongue, lips and fingers red. A part of the seed is still attached so you have to eat the mango with your two front teeth. Comes in a plastic baggie and from the side of the road in Trinidad right before you get to Maracas Bay.
You know you want some chicken feet.
Yes.
