Sounds so much sexier in Spanish doesn’t it?
A traditional Chilean dish, pastel de choclo is made with ground corn, cornmeal and a base called Pino.
Pino is made with ground beef, pulled chicken, raisins, sauteed onions, and hard boiled eggs.
I changed it up a bit by grinding basil into the corn mixture and the pino got [...]

Had a small catering gig this Sunday. Nice rustic menu
Roasted chicken with wild flower honey and Dijon
Broiled wild salmon with parsley pesto
Braised brisket in tomato sauce and veal stock
Roasted heirloom squash with tarragon gremolata
Had my brother helping out. He did great although his left handed knife skills are definitely interesting.

One of my new favorite food techniques, well not so new, is gnudi or ricotta gnocchi. They are called gnudi or nude because the texture resembles the inside of a cheese ravioli without the pasta. The preparation is simple but the key to a light and airy is to hang the ricotta. [...]

My parents have been going to this place for years. I’ve Been a little snobby about going since I’m such a stickler about Peruvian food but I was more than pleasantly surprised. The side dishes (maduros, tostones, and rice) were adequate but the real stars were the incredibly moist roast chicken and the [...]