Bruce Zabov
by Bill Dwyer Everyone I’ve served this to loves it. You might like it too. Ingredients: 4 thick slices of bacon, fried, drained, and cut into small pieces 1 medium-size onion, finely chopped ½ red bell pepper, finely chopped 3 oz Cheddar cheese, cut into ¼-inch dice 1 chipotle pepper,
Read MoreINGREDIENTS Grilled Pineapple Relish 1 small pineapple, peeled, cored & sliced into ½ inch rounds Vegetable oil Salt & freshly ground black pepper 4 green onions, thinly sliced 1 serrano chile, finely diced 3 Tbs rice vinegar 1 Tbs freshly chopped culantro 1Tbs honey
Read MoreBy Bill Dwyer Souvlaki is a traditional Greek dish that has been around since ancient times. It is mentioned in the works of the earliest Greek writers, and probably goes back to prehistoric times. Modern-day Greek immigrants have introduced Greek cuisine all over the world, and souvlaki has become a
Read MoreBy Bill Dwyer This month’s column is a tribute to our friend Don Hanks, who died June 24th in San José. Don loved good food and learned how to prepare it, inspired by Julia Child and the experience of growing up in Paris. This is one of Don’s choicest dishes.
Read MoreIngredients 3 to 4 pounds boneless beef stew meat cut into cubes Cooking oil 2 cups sliced onions 2/3 cup sliced carrot 5 to 6 cups liquid (entirely young red wine such as chianti, zinfandel, pinot noir, or a bottle of wine plus beef stock or broth) 2 or 3
Read MoreBy Bill Dwyer In May’s post I suggested potato salad as a good side dish for Wiener Schnitzel, so I thought it would be a good idea to provide a potato salad recipe in this issue. Potato salad, of course, goes well with many other main dishes. It’s a favorite
Read MoreBy Bill Dwyer Wiener Schnitzels have been a traditional Austrian dish for at least 500 years. Literally translated from the German, it means “Viennese shred”, which I suppose is based on the fact that the meat used in making schnitzels is usually cross-hatched with a sharp knife before it is
Read MoreBy Bill Dwyer In spite of the name, this dish does not come from the famous Cordon Bleu culinary school in Paris. It isn’t even a French recipe. Some American restaurant wanted to add some snob appeal to their menu back in the mid-1960s, and used the term “cordon bleu”
Read MoreServes 4 Ingredients for Curry 1 T Curry Powder 4 pieces whitefish filet (corvina & dorado work well) 1 lime 1Tbs olive oil ½ large onion, diced 4 cloves garlic, pureed or mashed 2 Tbs ginger, grated or mashed ½ C water ½ C raisins 1 C dried green lentils
Read MoreBy Bill Dwyer This traditional Mexican dish is a favorite at our house. Tostadas can be made using meats other than chorizo, of course –or no meat at all. One tostada makes a good lunch, Two tostadas make dinner. Ingredients: 4 small corn tortillas 1 small tin of refried beans
Read MoreThis recipe is adapted for ingredients available in Quepos from Alton Brown’s & is one of my favourites. Ingredients 1 whole egg 1 Tbs water 1 Tbs butter 30 gm dried apple rings or apricots 1 whole pork tenderloin, 450 gm 100 gm thinly slice prosciutto ham 2” chorizo or Italian sausage, casing removed and chopped
Read MoreBy Bill Dwyer The soup that evolved into Gazpacho originated in medieval Andalusia, Spain’s southernmost province, when it was ruled by Moorish caliphs. The original dish bore hardly any resemblance to the soup we now know as Gazpacho. It consisted of a loaf of bread that had been soaked in
Read MoreBy Bill Dwyer In last month’s column I referred to Vichyssoise as originating in France. Turns out I was mistaken. While researching for this month’s column I found out that, according to no less an authority than Julia Child, this delicious soup is “an American invention” – but one she
Read MoreBy Bill Dwyer What could be more fitting for a hot climate like ours than flavorful cold soups? They make a great accompaniment to a sandwich for a light meal, or a nice change from fruit drinks as a refreshing snack. Over the next few months I’ll be presenting three
Read MoreMelts are open-face sandwiches, with melted cheese as the common denominator. They are usually made with a meat or seafood salad mixed with cheese. Here is my version of a favourite of ours – the crab melt.
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