Saturday, December 10, 2011

Sushi at Yuki in Buenos Aires

Sushi platter from Yuki, Buenos Aires

When it comes to finding good sushi in Buenos Aires, it's a nearly impossible quest. Sure, if you like salmon, cream cheese and the mystery white fish, then you're all set. But if you're looking for the mythical red tuna (Ahi), you're out of luck...because even if you find it on a menu, it's usually inferior quality.  So if you like a more traditional style of Japanese sushi, Buenos Aires has next to no options.

Except for Yuki.

Thanks to a review I read, I made it a priority to make sure I took a visit.I planned for months to goto Yuki but didn't get around to it until tonight. And it was well worth it.

They didn't have any fresh red tuna but were honest in saying that since it wasn't fresh, they wouldn't serve it. But even without it, the meal was superb.

In fact, when we told them "no queso crema" they explained how as a traditional sushi restaurant, they never use it anyways. Yes folks, in BA, most sushi has cream cheese...you have to ask to NOT have it when ordering.









Karaage from Yuki, Buenos Aires

Tamago, pulpo, rabas y tuna from Yuki, Buenos Aires

Green tea ice cream from Yuki, Buenos Aires

Tuesday, November 29, 2011

Thanksgiving in Buenos Aires

As good a time as any to test out the iPhone Blogger app with some photos from this past Thanksgiving.

This year, Thanksgiving was in Buenos Aires, at an American restaurant, Kansas.

The meal consisted of turkey and stuffing, mashed potatoes, candied carrots, mashed sweet potatoes (with pecans and apples). And for dessert, pecan pie.



Friday, November 11, 2011

Home Cookin': Cranberry Ice Cream & Cranberry Cheesecake

Cranberry season is here for many. This means you'll find a few places with some cranberry muffins on the menu, but for the most part, it's still Thanksgiving cranberry sauce that will be the primary time you'll eat the tasty tart berry.

But if you're a big fan of the cranberry, there are a few other creative things you can do with them.

Or course there are muffins and various cakes and breads you can use them with. But you can also use them to make a tasty and unique ice cream flavor.

In fact, it's a great way to use any leftover cranberry sauce you make for Thanksgiving. When making a home made vanilla ice cream, just include a desired amount of your homemade cranberry sauce into the ice cream ingredients. The result is a sweet ice cream with all the berry flavor and a hint of tartness.

Cranberry Ice Cream


The same sauce is also a great topping for cheesecake, a nice alternative to strawberries, raspberrys, blueberries, chocolate, etc.

Cranberry Cheesecake

Monday, November 7, 2011

Montevideo, Uruguay in Food Photos

Took a two night weekend trip to Montevideo to grab a few things I've long craved, with seafood at the top of the list. Despite it's location near the Atlantic, Buenos Aires is as far from a "seafood city" as you can get. Yet not far away in Montevideo, Uruguay, you'll find that beef and parrilla are still king, but also lots of great seafood options. But even when in a city with better seafood, you can't fully bypass trying the excellent parrilla options...and of course a chivito of two. Not to be forgotten...we also included a trip to one of my favorite German restaurants.

Grilled meats from Estancia del Puerto, Montevideo, Uruguay

Parrilla Mariscos Mixto: shrimp, pulpo, calamari, corvina, salmon, zucchini, potato, squash, red and yellow bell peppers from Rara Avis, Montevideo, Uruguay

The national food of Uruguay...the Chivito. One of the greatest sandwiches on the planet consisting of bife de lomo, lechuga, tomate, huevos, queso and usually jamon y panceta:
Chivito from Chiviteria Marcos, Montevideo
, Uruguay

Pez de espada con papas natual from El Peregrino, Montevideo, Uruguay

Apple pancake with rum flambe with vanilla ice cream from El Peregrino, Montevideo, Uruguay

Grilled swordfish with boiled potatoes and sauteed onions and peppers from El Peregrino, Montevideo, Uruguay

Costilla ahumada con papas Suiza y pure de manzanas from one of my favorite German restaurants,  Dackel, Montevideo, Uruguay. Easily the greatest pork chop I've ever had!

And another shot: Costilla ahumada con papas Suiza y pure de manzanas from one of my favorite German restaurants,  Dackel, Montevideo, Uruguay. Easily the greatest pork chop I've ever had!


Always good to get a quality dark dunkel beer...

Salchicha y medio-medio (half champagne, half white wine) from Estancia del Puerto, Montevideo, Uruguay

Caprese salad from Dackel, Montevideo, Uruguay






Tasty pan seared fish in a curry and safron sauce with mussels from El Fogon in Montevideo, Uruguay.


Gaze upon the greatest pork chop ever cooked. One wouldn't expect Uruguay to have a good German restaurant, but Dackel is real good.

The specialty at Dackel is the Costilla Ahumada Kassler. This pork chop is almost 3 inches thick and slow cooked in a smoker. They then finish it off with more dry rub (mostly pepper) on the grill. The sides are Papas a la Suiza which is a hash brown by US standards, and apple sauce.

Dackel has a good selection of traditional German cuisine that you seldom find in Buenos Aires. While the photo doesn't show it, they have lots of more traditional German breads...which I ate before the photog. 

As Dackel is 2 clocks from the beach in Carrasco, there's also some seafood selections. The neighborhood is a good 30-40 minute cab ride from Ciudad Vieja, where most tourists are in Montevideo. But it's well worth the trip. Besides, you can just head to the beach and walk off all that pork fat.

Friday, October 21, 2011

Jabali by Nature, Not Cause I Hate Ya

With the countdown on for my next move to another country, leaving Argentina, I'm going out of my way to enjoy the few food specialties Argentina has to offer. This pretty much means all the great beef via parrillas, empanadas, locro, helado, and Malbec.

But there is also the Patagonian cuisine to include on the list.

And for this meal, we headed to Ayers de Patagonia in Puerto Madero.

Here we had some of the best jabali I've had in Buenos Aires. The star of the show was the slow roasted & grilled wild boar (Jabali) with a black beer and spiced honey sauce, accompanied by caramelized pears and red cabbage chutney. Tender meat with crispy skin, it's a meal I'd go back for again.

PULQUI WILD BOAR
Grilled wild boar with black beer and spiced honey sauce, accompanied by caramelized pears and red cabbage chutney from Aires de Patagonia, Buenos Aires, Argentina


The other entree was the Ciervo Huemul, a gamey yet tasty deer dish with papines, mushrooms and some broccoli. It was good, but overshadowed by the excellent jabali.

HUEMUL DEER
Traditional deer cooked in clay oven with season vegetables and herbs from the Patagonia from Ayers de Patagonia, Buenos Aires, Argentina

Friday, October 14, 2011

Oktoberfest Food

Come the end of September and beginning of October each year, I always use it as an excuse to experience good German food and beer in honor or Oktoberfest.

This year was no different. But I took it a step further by traveling to Villa General Belgrano in Argentina for their annual Oktoberfest, one of the best in the world. In fact, it is technically the 3rd largest in the world.

Before heading to the festival, I started it off with some home cookin':

2 lb bratwurst with sautéed onions, drizzle of BBQ sauce on a whole wheat loaf of bread.



Once in Villa General Belgrano, a town with an alpine feel to it, the food was a big step up. Here are a few samples from the restaurants we visited.

Bondiola con salsa cerveza negra, pure de manzana, papas (Left) y costillos en salsa cerveza con chucrut y ensalada de papas (Right) from Viejo Munich, Villa General Belgrano, Argentina

smoked pork chops, kielbasa, vienna sausage and knockwurst from Bierkeller in Villa General Belgrano, Argentina

Red Cabbage and pure de papas from Bierkeller, Villa General Belgrano, Argentina


As for the Oktoberfest festival in Villa General Belgrano, here's a taste of what the atmosphere was in the town and the festival:






Friday, September 16, 2011

Home Cookin': Pumpkin Spice Latte Recipe

For the past few weeks, I've read countless Facebook & Twitter mentions of peoples excitement over the autumn season arrival of "pumpkin spice lattes" at Starbuck's, etc. A normal reaction. But what I found strange was that it seems that there was a common belief that that a pumpkin spice latte is like a Haley's-type comet every few months or something else that is out of grasp the rest of the year.


I too am part of the group that fully enjoy the wonder that is a pumpkin spice latte. And it's the same feeling I have for things like pumpkin pie, my homemade pumpkin ice cream and just about anything pumpkin.

But for a cup of coffee, one doesn't have to wait for the Fall season to enjoy the tasty beverage.

You'd be surprised if you knew how simple the recipes were for the large coffee locations people are used to going to to get a pumpkin spice latte, such as Starbuck's, Pete's, etc.

So here's the skinny: You can do it yourself any time of the year...with relative or total ease.


Here are a few quick recipes:


The Anytime & Easy Pumpkin Spice Latte:
All you'll need is to buy some Pumpkin Pie Spice. That's it.
Make your normal cup of coffee with milk or cream, and when you stir in the sugar, include a few dashes of pumpkin pie spice. You'll be amazed how similar it will taste to the more expensive store bought version. This is because Pumpkin Pie Spice (cinnamon, nutmeg, cloves, ginger) is the basis for most of the restaurants offering the drink. You can also "spice" things up a bit by including a few dashes in the espresso or coffee grinds prior to making the actual espresso or coffee.



Pumpkin Spice Latte with Torani Pumpkin Spice Syrup:
There's a great product by Torani that offers the tasty mixture that provides the flavor you seek in liquid syrup form. Just make your coffee as usual, and add a teaspoon of the syrup and add sugar to taste.



Cooked Pumpkin Spice Latte with Torani Pumpkin Spice Syrup:

Ingredients:
1 teaspoon of Torani Pumpkin Spice Syrup
1-2 tablespoons sugar
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
2 cups milk
1-2 shots espresso or strong coffee
Directions:
Combine milk, syrup and sugar and cook on medium heat and stir until steaming.
Remove from heat
Add and stir in vanilla and spice
Add the espresso



Cooked Pumpkin Spice Latte with Canned Pumpkin:
Ingredients:
1 teaspoon of canned pumpkin
1-2 tablespoons sugar
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
2 cups milk
1-2 shots espresso or strong coffee
Directions:
Combine milk, syrup and sugar and cook on medium heat and stir until steaming.
Remove from heat
Add and stir in vanilla and spice
Put mixture in a blender/shaker/or whisk
Add the espresso



So there you go. Real easy options. For me, I don't ever make a latte without including a dash of pumpkin pie spice in with the dry espresso, and then 2 dashes added to the latte at the end.

Friday, September 9, 2011

Buenos Aires in Food Photos

The final city in the "Food Photos by City" series is my present home, Buenos Aires.  This is a list that will continue to grow, but below are a few samples of cuisine in Buenos Aires. 


Buenos Aires


If you live in Buenos Aires or are planning to visit, check out the Foodsherpas.com "Ate8" city guides on Foursquare and Foodspotting. It's 8 foods/restaurants to check in at and try some food!





On to the photos...
LOLA
Duck magrett covered with flower honey, date and dried fruit puree, served with red lentials from Lola in Buenos aires, Argentina

LOLA
Quail stuffed with sweetbreads and toasted pine nuts, served with braised endive and Calvados sauce from Lola in Buenos aires, Argentina

EL SANJUANINO
Locro from El Sanjuanino in Recoleta, Buenos Aires (white corn, beans, chorizo, pork belly).



LOS MAESTROS
Pizza Napolitano con albahaca y ajo from Los Maestros in Recoleta, Buenos Aires (thin curst, tomato sauce, mozzarella, tomato, basil, roasted garlic and spicy red pepper)

EL SANJUANINO
Empanadas from El Sanjuanino, considered by many to be the best in Buenos Aires.

EL TRAPICHE
Matambrito de Cerdo from El Trapiche in Palermo Hollywood, Buenos Aires.

Bife de chorizo y pure de papa in Buenos Aires.

RODI BAR
The classic: bife de lomo y pure de papa from Rodi Bar in Recoleta, Buenos Aires.

RODI BAR
bife de lomo y pure de papa from Rodi Bar in Recoleta, Buenos Aires.


ORO y CANDIDO
BBQ Wild Boar Ribs (Ribs de Jabali) from Oro & Cándido in Buenos Aires. Foodsherpas.com review at http://www.foodsherpas.com/2011/03/bbq-wild-boar-ribs-ribs-de-jabali.html

ORO y CANDIDO
Empanadas de Yacaré, Ñandú y Jabali (Caimen Crocodile, Ostrich, Wild Boar) from Oro & Cándido in Buenos Aires. Foodsherpas.com review at http://www.foodsherpas.com/2011/03/empanadas-de-yacare-nandu-y-jabali.html

KANSAS
New York style cheesecake, in a raspberry sauce and topped with white chocolate shavings from Kansas in Buenos Aires. FoodSherpas.com review at http://www.foodsherpas.com/2011/02/bbq-baby-back-ribs-from-kansas.html

KANSAS
BBQ Baby Back Ribs from Kansas  in Buenos Aires. FoodSherpas.com review at http://www.foodsherpas.com/2011/02/bbq-baby-back-ribs-from-kansas.html

LA DORITA
Ojo de bife with papines andes, carmelized onion, roasted red peppers and pure de papa from La Dorita.


EL PREFERIDO
Fabada Asturiana from El Preferido de Palermo in Buenos Aires. Foodsherpas.com review at http://www.foodsherpas.com/2010/11/fabada-asturiana.html

EL TRAPICHE
Matambrito de Cerdo al Verdeo from El Trapiche in Buenos Aires. Tasty pork flank steak in an onion gravy with papas espanol. FoodSherpas.com review at http://www.foodsherpas.com/2010/11/matambrito-de-cerdo-al-verdeo.html

MATARIFE
Ojo de Bife - Matarife...rib eye steak, wrapped in panceta, topped with roasted red peppers and carmelized onions. FoodSherpas.com review at http://www.foodsherpas.com/2010/10/ojo-de-bife-matarife.html
CASAL DE CATALUYNA
Lechon from Casal de Cataluyna, Buenos Aires

Milanesa de Pollo Napolitana in Buenos Aires. FoodSherpas.com review at http://www.foodsherpas.com/2010/10/milanesa-de-pollo.html



MIRANDA
Ojo de Bife from Miranda, Buenos Aires


SIAMO NEL FORNO
Pizza margherita from Siamo nel Forno in Buenos Aires. FoodSherpas.com review at http://www.foodsherpas.com/2011/01/pizza-at-siamo-nel-forno.html


PIZZERIA MORRIS
One of the better, slightly "non-Buenos Aires" style pizzas in Buenos Aires. From Pizzeria Morris in Palermo. Foodsherpas.com review at http://www.foodsherpas.com/2010/11/pizza-in-buenos-aireswith-pepperoni.html


PRONTO PIZZA
Pepperoni pizza in Buenos Aires? Indeed, it exists. You can find it at a couple places including Pronto Pizza. FoodSherpas.com review at http://www.foodsherpas.com/2010/11/pizza-in-buenos-aireswith-pepperoni.html

Pastrami in Buenos Aires via http://www.foodsherpas.com/2010/10/pastrami-in-buenos-aires.html

Home Cooking: choripan with carmelized onions and barbacoa.


LA CABRERA
Bife de Chorizo con pure mixto

KANSAS
Another New York style cheesecake, in a frutilla sauce and topped with white chocolate shavings from Kansas in Buenos Aires. FoodSherpas.com review at http://www.foodsherpas.com/2011/02/bbq-baby-back-ribs-from-kansas.html






Want to see more? Check out the Buenos Aires Food Photos page on Picasa

Want to explore more? Try the FoodSherpas.com
Food Photo Map of Buenos Aires

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