Probably Cooking

doozy!

2012-01-19T21:30:00.000-08:00

Wowza. So much has happened since Thanksgiving.

Some news:
The restaurant moved two days before Christmas. To an amazing new location about 200 yards away from the old restaurant, right on the rocky shore of the Pacific Ocean.

dining room at sunset

It’s been a long project for the development project and the finishing touches are still being completed.

From Christmas to New Year’s, basically, the entire country takes a vacation. Hilarity ensues (she says with a fake laugh) as every day had major snafus that can’t be fixed because no one, including the contracted construction crew, is around for the holiday. I couldn’t document the chaos because I was so busy, but also, at the end of the day, I was just too exhausted to rehash what had just happened and was just thankful for another day to be complete.
At least one big ticket item was problematic daily. As if on cue, this normally happened right about 7pm each night. The extractor hood above the grill shorts, the kitchen fills with smoke and it seeps into the dining room, the only person with a key to the panel is on vacation, the gas convection oven had been misappropriated for propane and turned food sooty, we had power failures, refrigeration failures, generator mishaps...

making dinner rolls in the dark with a headlamp

The size of the kitchen is enormous. In fact, it took a few days to adjust. In our old location, we all became accustomed to having everything within arm’s reach, and keeping our legs fairly still... but, well, I've been going through Icy Hot like it's pure-sugar-coca-cola. Part of the solution for maintaining the giant kitchen & restaurant and having the best service possible has been to add 13 new employees!

the "before"

"after": what a happy staff!

plus, as always, a few of the same old problems, like:
I had a short staff meeting that included the statement: “no picking your nose.”
I just redid the original music selection after one awkward night at the bar, when I heard some artists now on our “do not play list:” (yes, I know people at karaoke want to know how will I know (if he really loves me), but it just sets the wrong mood for our paying guests:
N'Sync, Phil Collins, Celine Dion, Madonna, Wilson Phillips y "soft rock de las ochentas," Whitney Houston, Christina Aguilera, Kenny G, Rod Stewart, Britney Spears, Aerosmith

Admist the chaos and too many hours of working, I took an evening to personally cater a wine pairing dinner for my boss and 11 other guests at a gorgeous house atop a ridge here at here at the Ranch. It was a really needed and refreshing change of scenery. I was chatting with a few guests saying, "It's so nice to get a night off!"... and felt good about it until they retorted: "Cooking a 4 course dinner for 12 with wine pairings is a night off?"
hmm. good point. But, I made it through! We all did! we all did (slightly somber, relieved fade to black with a herman cain slow smile). This month has been a little slower gearing up for a very busy February.

here are some fun facts:
We have a restaurant name! La Finca y El Mar
(highlights our simplicity in clean, local and ingredients fresh from the garden and ocean)
We have a new sous chef! Nick is an American, who is a great counterpart!
We have a Toyota Hilux for the restaurant! piiiiiimp!
We have a new, updated, “Calley-esque” menu coming next month! hint: homemade pastas!
We have a salamander, a pizza oven and 3 walk in coolers!

Keyner walking out of the kitchen
with our first bar food orders

We’ve got a blog to showcase our daily specials, especially great for guests and residents in the area:
www.lafincayelmar.blogspot.com

I had a wonderful holiday season, and look forward to a whirlwind 2012!

ps: vote herman cain!

Andouille and Lobster Bread Stuffing

2011-11-20T09:17:00.000-08:00

Here on the Pacific Coast of Nicaragua, we get excellent fresh fish. Unfortunately, Thanksgiving doesn’t revolve around ocean products. Well, I’m going to change that this year. For this recipe, we use Spiny Lobster. It’s very tasty, but there is no claw meat, and the meat doesn’t shred easily. If you can get your hands on Maine lobster, go for it! This means that the shell number will vary. Basically, to make this recipe to scale, you want one pound of raw meat.

eat me! (little corn island, 2011)

This recipe is perfect for the Thanksgiving potluck. It takes time: you make a stock. If you want to simply add this to the chaos that you're already preparing as the main Thanksgiving cook, I suggest making the stock the Sunday before Thanksgiving (if you are a 9-5er) and lightly poaching the lobster in the stock and keeping the cooked meat on ice until game day.

Serves 16 as a side dish.

Lobster Stock (the make ahead: you can make it the Sunday before Thanksgiving, but keep the lobster meat on ice:

6 lobster tails, shell only

1 onion, cut in quarters, paper and all

2 heads garlic, cut in half, paper and all

2 Tablespoons black peppercorns, whole

1 packed cup of celery leaves (stalked okay, too... or eat them while you cook)

2 cup white wine

1 gallon water

*bring to a boil and simmer for about 1 hour, until reduced and flavorful. Strain and cool.

To Make The Stuffing:

2 pounds baguette, cut into 1” pieces, lightly toasted in the oven or left out overnight

1 cup butter

4 medium onion, large dice

2 pound Andouille sausage, casings removed

1 pound lobster meat, cut into 1” pieces (all of the meat taken from said tails above)

1 Tablespoon dried thyme

3 cups premade lobster stock**

1 Tablespoon Kosher salt

1 Teaspoon freshly cracked black pepper

In a large pan or dutch oven over medium heat, melt the butter. Add the onion and cover. Stir occasionally, for about 15 minutes, until the onion is wilted and slightly browned. Remove and place in a large bowl. Add the sausage, cooking and breaking up into bite size pieces with stirring utensil. If you are using precooked Andouille, cut into large dice and cook until browned in a bit more butter (yum). When almost cooked through or fully browned, add the lobster meat. Stir together and cook until the lobster meat is just cooked through. Remove and place in bowl with onions.

Stir bread into onion-sausage mixture, toss in time, salt and pepper. Then, 1/2 cup at a time, add the stock and lightly toss with a spoon until it is completely absorbed. Do not add all of the stock at once, nor add all of the stock if the bread won't absorb the last parts. This will create a mushy mess. Lightly pack into 2 greased 9 x 12 baking dishes, or one of those huge aluminum pans (easy clean up!)

Bake for about 45 minutes at 350°F, until the top is browned and crunchy.

It’s Thanksgiving, baby! Make a lot! This recipe is simply halved for smaller occasions. That means 1 1/2 teaspoon of thyme, for the kitchen math novice.

HERB NOTE: Dried thyme is great because you don’t have to pay $3 for a bunch and then pick off the leaves that you need in a painstaking fashion, only to have the other half of the bunch dry up in your fridge. That said, dried herbs don’t last forever. It’s like nail polish, or mascara (that you eat?). Buy small jars! When you crumble it in between your fingers, it should smell herbacious, not like dust.

*If you have fennel bulb, please, substitute for 1/2 the onion

** so over bread stuffing? substitute pre-cooked wild rice for bread, and cut bake time to 25 minutes.

***The Lobster stock makes about 2 quarts: use the leftovers for soup. What a way to spice up your Thanksgiving leftovers!

****Not Thanksgiving, but interested in making this anyway? It’s a great side dish to Pan Fried Jumbo Shrimp, Rosemary Roasted Pork Loin or served as a main course with a spicy Arugula, raisin and lemon salad.

show me your pics!

2011-11-16T11:49:00.000-08:00

Social media and smart phones make it so easy to take photos, anytime, any place. It’s pretty ridiculous. Even being abroad, I hear the backlash of nay sayers who get sick of friends and acquaintances posting photos of food. Food. Really?

Well, as for me, I love seeing your food pictures! Food is not just nourishment, but a craft, an adventure, and a way to bring people together. The photos you share can be artful, or educational. What you’ve grown, created, or been served... It may be you eating a McRib. I think that counts big-time as an adventurous food. Sometimes they’re blurry. Eh. Work on that one, would’ja?

But what I love even more than photos of food, are photos of seeing you enjoy it! I’ve been cooking professionally for 7 years. But, although you might not believe it, I’ve been eating for my entire life! And the best part of mealtime is that it brings people together.

During the holidays at Club P we sing (in the most awkward “happy birthday”-esque voices; I channel Tina Turner), a song called “We Gather Together,” a sung Grace that acknowledges gratitude for where our food comes from and where it takes us. It’s a cheesy tradition that, more than it’s spiritual aspects, signifies the warmth and joy of the simplicity that is being with loved ones.

Because more important than your technique, presentation, or how expensive or organic your meal was,

is the love behind it. It’s contagious. here’s some of the love I saw during my trip to California; both in human and inanimate form:

Aimee helping mom plate sundaes with the most delicious homemade butterscotch brownie on the bottom

Dickie P searing Rib Eyes for the fam

Zack digging into a meatball and fava green stew

Mateo wolfing his burger, "animal style"

greens aplenty for daily salads courtesy of Aimee's Best Raised Beds

Will plating up caramelized brussels sprouts

Summer savoring a rich chocolate cake

All American homemade strawberry shortcakes

Erin, Mat and I at Mat's new tapas restaurant in SF, Canela

Buen provecho & Happy Thanksgiving!

renunciation

2011-09-08T22:57:00.000-07:00

definition: the act of renouncing: to formally declare one's abandonment of (a claim, right, or possession).

Have you ever thought: oh my god i need to go for a run otherwise i might get a muffin top and need new to buy new jeans, how embarrassing.

Try the Hunger Challenge (ahem starts this Sunday, September 11th. sign up for the hunger challenge HERE). I won’t even get into all of the good fortune that thought conveys. Psych: I will:

1) the obvious: you’re well fed

2) you can afford running shoes, jeans, and new jeans

3) your schedule, stresses and lifestyle includes time to exercise and focus on your physical well being

4) you have time to focus on your physical appearance

I started my blog in order to increase awareness and support the SF Food Bank 2009 Hunger Challenge. It’s a week of eating/drinking on the same amount of money that people who require assistance from the SFFB and Food Stamps use.

I live for food. You know how some people think about what they want for dinner, right after lunch? or even breakfast? I’m days ahead.

This has become increasingly more apparent since I’ve moved to Nicaragua and often need to plan in advance (sometimes by 2 weeks) to get groceries in a rural/island community. But this is not just for work:I can tell you right now that I have a Trader Joe’s Panang Tuna Tasty Bite and I am going to save until Sunday night so I don’t have to share it with my brother because he’ll be out of town (sorry, Mateo).

gluttony knows no bounds:
it takes 2 servers to bring out
a double order of our already huge nachos
(pictured: 1 lb. beef) to the bar

I waver. I volunteer with my community but I work in high end restaurants. I want to cook gastronomically but I also want to save the world. It’s a tough balance. I remember cooking at Google, with all of the included snacks, like Vitamin Water, Lara Bars, things that were free at work at we’d take advantage of (as in, take home), because, these treats were expensive, and, we deserve them ALL the time, not just during working hours, right? Eesh. But not everyone said this, anyway, I don’t remember one dishwasher I worked with sharing this thought with me. And FYI, there’s no limit to the type of people that Hunger affects: kids, senior citizens, families; and one heartbreaking story after another affirms that there is such a thing as bad luck ((see: they should just... no, it's not that simple)). Not bad luck, like, 'oh, I'll take a staycation to save more money, or wait to get an iphone 4 because things are pretty tight...

So. Hunger Challenge (sign up for the hunger challenge HERE).Give it a shot, eh? What!!! No way. A whole week?! But I already have dinner plans on Tuesday! (Guess what, cancel them. Say no. Withhold. Besides the great conversation piece of, Oh, I can’t because I am on the Hunger Challenge, yada yada ... is the deeper, more influential feeling of having to say No to something that you want. Bienvenidos al Mundo Injusto! Aha... awareness comes in...

Okay, I’m not convincing. And you don’t even live in San Francisco and don’t want to google your own city and participate in a local challenge.

how about ONE MEAL.

When I participated in the Hunger Challenge in 2009, the hardest part for me was being social on $4/day. September 17 is a nationwide awareness event that you can host in your own home- with friends! Show that slow food can be inexpensive, too; and sign up for the slow food $5 potluck challenge HERE

for yous guyz up for the challenge ( sign up for the hunger challenge HERE), here be:

my tips for the week:

Utilize legumes! (mix with grains: rice/bread/corn tortillas for a whole protein meal)

I am talking more than beans, here. I have nightmares reminding me of bloggers that forget to presoak the beans and end up without dinner... but what about others?

why? healthy, tasty, variety, inexpensive, and no need to pre-soak! can be cooked in under 30 minutes! Leftover legumes make great patties to fry up as you would a meatball! It’s less expensive to eat vegetarian, and these offer color, texture and variety.

examples:

* split pea soup with chopped ham

* garlicky green lentils with hardboiled egg

* golden lentils simmered with carrot and pepper chicken thighs (bone-in)

* PS: pinto beans are delicate and don’t need a presoak! Boil ‘em up!

meats:

I hope you eat pork! Sausage, bacon and ham are a great way to add a little flavor and protein to any meal. If you can swing it, poultry substitutes can have the same effect.

pastas:

If you’re going to go the pasta/canned sauce route: here’s how to jazz it up and make it super tasty:

*in saute pan over medium heat, warm about 2 Tbs. of oil (any kind will do).

*add 2 chopped garlic cloves, cook for about 30 seconds, then:

*add can of tomato sauce, stir and cook for about 1 minute

*frying the sauce will help get rid of a tinny flavor and the garlic will punch out some freshness!

in general: cook in bulk, but not too much bulk. Say, no more than 2 meals worth of food at once. It's a great concept: BUT you are probably trying new recipes that you've never made and making weird modifications because of budget, and don't want to get stuck eating gluey potatoes for 4 days (or throwing them away at the end of the week when you go back to 'real life').

buena suerte, and let me know if you need an extra push or any advice!

Mark Bittman can do it. click here.

it's the time of the season

2011-09-05T11:51:00.000-07:00

Like the rainstorms here, in Nicaragua, fruits of the season come in hard, fast, in overwhelming amounts, and then clear out.

Fruit of the week: Sapote!

not to be confused with Zapota, or Níspero, a common mistake (“anyone who's anyone can tell the difference, puh-lease!” she guffawed half-heartedly, her martini spilling as her shoulders moved up and down, “ha. ha. ha.” )

The outside looks like a russet potato, but inside is bright orange, soft with a stone-fruit pit. The inside texture is often soft, like the Hachiya (bell shaped) persimmon, that you only want to eat when very soft to ensure the absence of astringent mouth feel.

But, unlike the bell persimmon, have no fear in the fruit being slightly firm. I can’t think of another fruit that tastes so good and similar if firm or ripened. YUM. The taste is that of a fuyu (squatty) persimmon mixed with pumpkin. The locals here eat the fruit as a snack. The soft texture reminded me of Libby’s pumpkin purée, so I used the classic Libby’s recipe off the back of a can (well, the internet), and subbed in sapote- DELICIOUS. I’ve got a few Americans swearing it’s better than thanksgiving pumpkin pie. It’s also great because it is rainy, cooler and somewhat autumnal compared to other times of year in Nicaragua, which makes eating this fruit even more worthwhile.

Silvia humoring me for a photo

I am also fortunate to work in a location with a garden the size of an Olympic sized swimming pool. Silvia and her team have worked with a Canadian organic farmer to train and learn about new products, but she’s got a natural green thumb. Being so rural, getting some fresh produce within walking distance is a great treat.

oKra. no, no free cars

Right now, the garden is full of okra, basil, dill, radishes, chiles, tomatillos, and more foods are sprouting up by the day. I give her seeds and pits from fruit we use to asembrar (plant) more. I use them in specials and encourage staff to use them in our employee meals, too.

Speaking of which, let’s get real with our produce for a second. How do I get staff to eat it? For our staff meals, the best I can get on a plate for vegetables is boiled carrots or cabbage salad. Like, one tiny piece.

I want our staff meals to be more than filling, but hearty and healthy! I’ve got pie charts showing how much vegetable I want doled out on the plate, and our current staff meal menu now has tips on the bottom of each day, like:

add radish to the cabbage salad! roast carrots in oven with a little oil, salt and pepper until caramelized, or add cilantro, lime and sour cream to the beets for a cold salad

dishwashers Katia and Frankie standing in front of the menu and pie charts:
one is for whiteys and one is for nationals (more rice and beans)
the slogan says: "don't be afraid to have more vegetables, they are good for your health"

lastly, one more fruit: with it’s durable, thick skin, passion fruit (calala) has a long season here. It’s also pretty well known, and may be available in foreign markets. It’s great for juice, but I’ve found it is quite tasty and popular as:

passion fruit dressing - try it at home!

*1 cup fresh passion fruit juice

1/4 cup white sugar

1 cup vegetable or soybean oil

1 Tbs. dijon mustard

1 Tbs. chopped mint leaves

salt and pepper

*Make the juice by scooping the flesh and seeds of about 8 fruit into the blender, puréeing and straining, no water added.

Add juice and remaining ingredients back to clean blender and purée until smooth.

server Maria with a tasty calala beet salad

This dressing goes well with so many salads, even the blue cheese and bacon in a classic Cobb, but I like mine with:

roasted beets

mixed greens

toasted walnuts

feta cheese and

grilled shrimp

if you worked bruin woods in 2001, please click here

and if you dare, challenge me to sing it with the modified lyrics

(with practiced hands

to show you how to paint

and make lanyards...)

neverforget*copyright B. Johnson 2001

op ed

2011-08-29T20:24:00.000-07:00

Bourdain: Always cracks me up. He’s a bitter old line cook who eats crazy food around the world. His latest hijinx, when asked, “who’s the worst food network chef,” involved a monologue debasing mogul Paula Deen, for her [terrible food and encouragement of US obesity], in short.

US Obesity: The debate of fault reminds me of the tragedy of Columbine and the blame placed on Marilyn Manson. If L&O SVU has taught me anything, it’s the fact that Deen never put the fried chicken in the hands of the obese. I side with the group that says that both Deen and Bourdain are entertainers. Her show, “Paula’s Home Cooking,” is not meant for everyday food, just as eating an 18 course French Laundry meal (also calorie heavy as well as pocketbook breaking) is not meant for everyday food. After working at Williams-Sonoma, one of the main things that I took away is: meat sells. cream sells. Vegetarian, Healthy, Fish accouterments get the nix before they even get tested. Maybe Deen can have an influence on the health of America, and I hope that she tries something to help Americans with food discipline. Wouldn’t that be wonderful? I’m in the mind, though, that it’s not just food we overindulge on (technology, cars, jets, salaries, bigger, faster, greed, sigh).

Bougie Foodies: Ugh. This is something that I actually do not miss, at all, from the Bay Area. It’s like living and working in a land of Monday morning quarterbacks. I think it is wonderful that anyone and everyone who can take time to make meals at home, experiment and share, does. I love seeing facebook photos of what people eat, have made, or blogs about kitchen disasters. But the ‘bougiefoodie’ is a pretty descriptive stereotype of self-made food critics with no culinary background and a subscription to some Michael Pollan newsletter, someone not in “Middle America.”

In the food service industry, most of my staffs have never eaten in a fine dining restaurant, including the one that we work in. In “Medium Raw,” Bourdain takes a butcher from a busy NYC restaurant to dine in the same restaurant, and ponders the class division: how can this man, who works with fish for 8 hours a day, never have the chance to try it? Cooking, albeit with so much fame, to make decent living out of it is tough, especially for people who want to spend time with loved ones. It’s also not all glamorous and sous vide. The USARMY doesn’t even peel their potatoes anymore. How this is outsourced is a different topic entirely, but I mention it just to note that “cooking” requires so many facets, and many of them are not exciting or intellectually challenging.

Living in Nicaragua, there is no competitive food industry, nor a competitive food knowledge non-industry (see: bougiefoodies). It is less complicated for me to balance my home eating, what I cook for clients and what I teach others to cook, all with with simple, organic & clean products and techniques. I am working in small ways, like teaching my staff to cook a great filet mignon, but also, how to give lots of vegetables (definition: produce with a bright color) to load our employee meals with healthy vitamins. Obesity is not a problem here, nor are snotty culinary-know-it-alls.

2 great things about Paula Deen: #1: her family. She may cook with a ton of butter, but her kids and grandkids are always helping out, which is so heartwarming. Eating light and healthy is important, but the most important ingredient for a meal is love and sharing it, too (see, Carla from Top Chef). This goes for a shaved saffon geleé, or just cooking for friends at a backyard BBQ. #2: Paula Deen’s retort for Bourdain’s comments was just amazing: “[Maybe] someone had just peed in his bowl of cereal that morning and he was mad.”

the Frank Bruni article on the bourdain/deen spat

a great article from the Atlantic

A Pie For Mikey

2011-08-17T13:49:00.000-07:00

huh? Who is Mikey? click here.

Today's blog is inspired by the healing process of Jennie. Jennie is a woman I've never met. She writes a food blog. I've never read it. A friend posted something about her blog on facebook. As it turns out, her husband, who loves peanut butter pie, recently passed away. There's a quasi-food-blog-movement last week to create this pie in memory of Jennie's late husband, and as a reminder to live in each moment, share your love with others, and enjoy some pie!

I've never made peanut butter pie until today. I've been sharing it with friends, my brother, and coworkers, too. Luckily, it is a natural pairing for Nicaraguan ingredients- I've added some fresh bananas and dark rum to my custard. The real peanut-y flavor comes from the crust, as the custard is a lighter pudding.

Enjoy this pie with loved ones, laughter, and hugs.

Nicaraguan Peanut Butter Pie

Peanut Cookie Crust
1 1/2 cup crushed cookies (I use Galletas Maria)
1 cup crushed peanuts
12 Tbs. butter, melted

Peanut Butter Custard

1 cup peanut butter (chunky)

1 tsp vanilla

1 can of homemade dulce de leche (can sub 1 cup of brown sugar)

1/2 cup sugar

pinch salt

1 Tbs. dark rum

1/2 tsp. cinnamon

2 eggs

2 cups milk

3 bananas, sliced

1. Preheat oven to 350° F.
2. For the crust, in a medium bowl, combine cookies, peanuts and butter. Press into a 10" round cake pan, creating a cohesive crust long the bottom and sides of the pan.
3. For the custard, combine together peanut butter, vanilla, dulce de leche, sugar, salt, dark rum, cinnamon and eggs. Once combined, stir in 2 cups of milk.
4. Lay bananas in a layer, pressing them into the crust. Pour the custard mixture over the bananas. A few will float to the top, that's fine.
5. Bake for about 40 minutes, until the pie firms and center barely jiggles.
6. Let cool at room temperature for 30 minutes and then move to the refrigerator for 2 hours, or overnight.
7. Serve with a large helping of whipped cream and a big hug.

for the CNN story, click here.
for the facebook group, click here

ah, THIS is why.

2011-08-02T08:03:00.000-07:00

I get scared, frustrated and nervous living and working in Nicaragua.
The external stresses are different than what I'd grown accustomed to, but the feelings in me they evoke are the same. All it takes is a few simple moments for me to remember why I do it. Why I do anything, really.

so proud of training team members with great attitudes (Brenda does not always look so fierce)

a moment to myself with nature.

getting to say, "hey hermano" daily. this reason is the best of all.

watermelon man

2011-07-26T22:33:00.000-07:00

Dickie P enjoying a summer treat

Shout out to my dad, the biggest watermelon fan that I know. Dickie P prefers his watermelon plain, with a pinch of salt. BUT, if you are in the mood to get a little creative with some on hand ingredients, this salad is prefect for a summer afternoon! You can get hoity toity and cut it up tiny on little fried chips, make it into a salsa, or serve it on fancy plates, but I like it best in big, cold chunks with torn leaves of basil. The key is to serve the syrup on top last minute, so the watermelon stays pink and the syrup dark and thick.

(click the caption for a little mood music)

Summer Watermelon Salad

2 cups balsamic vinegar

1 cup white sugar

1/2 medium watermelon cut into 3” wide planks

20 torn basil leaves

1 cup sliced feta cheese

First, bring the vinegar and sugar to a boil in a small saucepan. Lower heat and simmer until thick and syrupy, about 10 minutes more. Let the syrup cool at room temperature.

Next, arrange about 3-5 pieces of watermelon on each plate. Layer with leaves of basil and feta cheese. Repeat this process one more time on each plate to create a stacked composed salad. Finish each dish with a generous drizzle of balsamic syrup.

Serves 4 as a first course.

Dad, thanks, always for your support. I love cooking with you and for you, and I hope you try this recipe with some basil from your raised beds!

here I go again...

2011-07-19T23:56:00.000-07:00

I feel so Doogie, writing in my blog tonight after a long day.

Here we go again...

I’m at a new restaurant, consulting for about 8 months. This spot is located on the gorgeous southwest coast of Nicaragua.

windy and wonderful beachfront minutes from home and work.

I’ve been here almost 2 weeks. The restaurant has been open for years, with cooks coming and going, but they’ve never had a real leader in the kitchen. Some of the troubles are very simple, like; no hand rags (for cleaning and drying), no clock, no storage containers (get this stuff out of pink Chinatown bags!), not one large spoon for serving sauces (at least, one without holes). This can be fixed once some new supplies get in, I hope. But then, also, the restaurant is open from the time staff get in (7am) until 10pm, leaving no time for any prep. The menu is WAY too big and kind of all over the place. Every staff member kind of helps with everything, leaving dishes and prep constantly (and overwhelmingly) behind. The crew is constantly running, and now I’ve joined them.

Today I started my morning, in at 7am to help with the fish order that Felix is going to put together. Felix “pops” (as fast as a broken jack in the box would) over to the local fishing village to buy fish for the next few days and then comes back to filet it. I prepped the specials for lunch and found out that our dinner cook has a doctor’s note for 2 days, so decided to take a quick break before going back in for the long haul of the night. When I come back, Felix is still hanging around, still not fileting the fish he bought, for reason that, he is about to. Give me a break. Serenity now.

did I mention that I couldn’t find my flip flops this morning? Turns out some animal came by at dragged them to the other side of the house and ate the straps. This place is rural. Rural like the Caribbean, but there’s not even a pulperia within walking distance (That’s one of the reasons the menu is so big, because it tries to accomodate every whim of diners and homeowners nearby without focusing on quality food leaving the kitchen. In my meager opinion.).

what ate my flip flops? IT'S NOT EVEN MONDAY!

The night was a trainwreck... which I foresaw as soon as the unexpected party of 20 walked in. Woooonderful. Electricity coming and going... obviously. The front of house staff is nice and all, but, professional? Well, they tuck their shirts in! That’s a start.

YES we now serve fresh lobster for grilling and salad (now I am working through using the last 40 pounds that we have frozen for a puree’d soup). The staff is now being trained in sanitation, from raw meats, washing veggies, and washing hands! We label products with the date made and I will not rest until we use FIFO (first in, first out) for each item. As I explained today, if I see two open vinegars again, one almost empty right next to the almost full, I may have no more hair because I will have pulled it out. There is a new, amazing and huge kitchen being built to open in November, but for now, I’ve got to make this small, crowded, semi-functional space work.

I have a smaller menu ready to print, but with 8 million (like, 15) servers and 10 people in the kitchen to train, it is a small feat to change. Not to mention the guests. It seems absurd that people wouldn’t mind some change to have delicious and timely food, but what do I know. yada yada, yada...

Gordon Ramsey has a team. A few teams. They revamp, modify the actual restaurant and layout half the time, then have a new team to come in, prep, train... and Ramsey deals with the deliquence and showtime-type stuff. I don’t have a crew to come in and take care of the dirty work, or access to equipment and tools to get in a day's notice. I do have wonderful family and friends supporting me, as always, and thank you for that.

But still, why do I keep doing this? This is the fourth spot in Nicaragua that I’ve helped, and they are all different and great and frustrating in their own way. I feel like I am a birthmother in the Giver (Lois Lowry, advanced kid’s book? anyone?)... like, I have the dirty work duty, then, when things are fixed up and rockin’, I’m on my way! I suppose I do it for the challenge as well as teaching what I know, and growing as a person and chef along the way, too. Maybe it's more like Mary Poppins.

Yeah, I’ll have to sing more.

(ps THIS VIDEO I don't have access to in Nicaragua, but it’s in my head, anyway).

6 foot, 7 foot, 8 foot, bunch!

2011-06-20T18:13:00.000-07:00

Plantains. Wow. I use these suckers all the time. Plantains are one of the few items of produce that is available year-round, whether it is rainy or dry. There's only so many plantain chips that I can handle, so, time to get creative.

The recipe in this blog is a fusion of Nicaraguan and American comfort. The people I've cooked for are excited to try new things, but don't want to jump out of the plane without a parachute. Also, tourists to Nicaragua are increasingly more 'crunchy' and/or health conscious and/or simply vegetarian, so they appreciate the thought that goes into creative and local vegetarian plates. Down with the "grilled vegetable medley!"

The lasagna I make with the ripe, sweet plantains is simple and vegetarian. It's easy to adapt and modify, and always tasty! The key is cooking it covered long enough to make sure that the starchy plantains cook all the way through.

Plantain Lasagna

2 cups grated mozzarella cheese

1 cup grated Nicaraguan “queso seco”

1 recipe of Simple Tomato Sauce, below

3 ripe, yellow plantains, sliced 1/8” thin on a mandolin

2 cups arugula

Preheat oven to 350°F. Prepare a 9 inch loaf pan by lining it with foil overhanging the edges. This will create a sling to remove the finished lasagna. Next, lightly oil all 4 sides of the pan.
In a medium bowl, mix together the mozzarella and queso seco.
Using about 1/8th of each ingredient, begin to layer the food. Begin with a few spoonfuls of sauce along the bottom. Next, place a layer of plantain, followed by arugula and cheese. Repeat 7 more times, ending with the cheese.
Cover pan with foil and place in center of oven. Bake for about 30 minutes, until a knife can be inserted into the lasagna without feeling any resistance. This means that the plantains are fully cooked. Remove foil and broil for about 5 minutes, until top layer of cheese is bubbling and golden brown.
Let cool for about 20 minutes before removing lasagna from foil. Slice into 4 portions and serve with a fresh herb salad.

serves 3 as a second course.

Simple Tomato Sauce

1/4 cup olive oil

2 cups diced onion

2 Tbs. finely chopped garlic

1/4 cup tomato paste

1 cup red wine

1 Tbs. finely chopped basil

1 Tbs. finely chopped (Cuban) oregano

1 tsp. chile flake

4 cups canned, diced tomato with juice (about two 16-ounce cans, I like Muir Glen)

salt and pepper to taste

In a large, heavy bottomed pot over medium heat, warm the olive oil. Add onions and garlic and sweat for about 10 minutes, until tender and slightly browned.
Add tomato paste and stir until incorporated. Next, add red wine and reduce until almost dry.
Add the basil, oregano, chile flake and tomato. Reduce heat to low and cook for about 20 minutes more, until sauce is thick and tomato flavor is rich. Season with salt and pepper.

traffic report

2011-06-04T17:06:00.000-07:00

... for this morning's commute:
"road" conditions moderate to muddy.
accident of unknown origin caused 1 fatality (see photo). due to this obstruction, traffic both east and westbound has been diverted to the shoulder.

this guy did not survive last night's heavy rains, and became a major road block that "everyone" was talking about

just another day's walk to town on the dirt path to work. it's about 20 minutes to think about the day. I'm currently training an existing kitchen staff of a local cafe- expanding the menu, working on hygiene, sanitation, food costs, etc. and organization. The more places I work at down here, the more I feel like GRN (gordon ramsey of nicaragua). I'm constantly learning and pushing my patience threshold. In addition, I am teaching a lot, and learning from each person that I encounter. As usual, it's a lot of work, but a lot of fun.

this evening's commute home: light traffic in both directions, one bike and 3 carpenters westbound, just me heading eastbound. Just another day in paradise...

"the secret"

2011-05-24T20:36:00.000-07:00

Did I win "the secret" or what? A few years back I tried my hand at working in a corporate setting. Well, twice I suppose. After spending some time endulging in the oohs and aahs of the Wonka factory that is Google Headquarters, I opted for a shorter commute inside the gorgeous SF city limits. A 9-5 job at that! Now, it was still cooking... but on a floor with no windows. My first week I "created" some!

Did looking at them everyday really 'inspire' me?

For details, watch below:

**note, the above video is not meant to but overshadow the chaos that IS running a kitchen in a third world country, but, man, what a gorgeous setting!

all my single ladies!

2011-05-07T22:38:00.000-07:00

In casual dialect women are often referred to as “La [nombre]” .. whether it is a man or woman talking. Never is a man referred to as “El Juan, el Carlito, etc etc.” Even in more formal circles amongst people with higher educations, referring to a woman with the 'la' in front during conversation.

awards night with some smiling coworkers
{as i hand out the 'rayo del sol' award}

It's tradition, but it's not right. It bothers me because it puts women in the same category as objects.

I’ve spoken with successful Nicaraguan businesswomen who agree that although it is culture, referring to women in this context it inadvertently supports a machismo attitude. I’ve also spoken with women and men in the workplace and asked that each employee to try to remember to refer to their coworkers by their proper name (not flaca, ella, muchacha) and without the “la” because each person deserves this respect.

Working with women in kitchens I teach math, reading skills and women empowerment (knowledge is power, right?). This granola recipe is always one of the first that I teach, it involves practicing fractions, using an oven, a timer, and a delicious result. It's also a favorite of my mom, who likes a healthy breakfast after walking our gordon setter in the morning!

coconut bocce with my island kitchen team

Sweet Coconut Granola

4 cups oats

1 whole coconut, grated (or 1 1/2 cups unsweetened flaked coconut)

2 tsp. ground cinnamon

pinch salt

3/4 cup vegetable oil

1 cup honey

1 1/2 cup cashews (or pecans), chopped

Preheat oven to 325° F.

Mix all ingredients together. Spread out in a greased deep baking dish.

Bake for 20 minutes, stir and return to oven. Stir and rotate pan every 15 minutes for 3-4 more intervals. When the oats are golden and just starting to firm, remove from oven and let cool. The mixture will continue to cook and firm up as it sets.

Serve with yogurt and fresh tropical fruits!

I believe in equality for all people. Skills of respect and growth can only be passed through tradition and practice. Here's to my mom, who is still teaching me. I remember the first year we planted flowers along Hansen Road in Darien together on Mother's Day, over 20 years ago!

Happy Birthday and Mother's Day to you, Mom!

delicious broken record

2011-04-10T09:58:00.000-07:00

our farm is about a 2 minute walk from my front door. This morning really brought a whole new meaning to "farm to table" for me. The process was respectful, educational, and some laughs, too. Staff each took some home, and the rest is for meals this week!

First meal: Carolina Pulled Pork with habanero cornbread, mango chutney and thai basil 'slaw. A guest from North Carolina wore his "BBQ t-shirt" in honor of the event, and I quote; "from a man that knows his pork, this was guuuud."

I only know one song with "pig" in the lyrics, hence the "broken record" title, but, delicious. It's a little weird, I know, but the outcome was quite tasty!

for probablycooking's sensitive followers, i delicately cropped the butchery photo...

it's going to be a tasty week!

it's all fun and games...

2011-03-04T05:14:00.000-08:00

on my time off, i head out of the kitchen, and onto the sand. Snorkeling, SCUBA, swimming, walking the beach, these relaxing beach activities have been great. Volleyball's fun, too, but a bit too strenuous (and sweaty in the midday sun) for my current lifestyle to make it a daily habit. My island world has been missing something, something along the lines of lawn games.

project: coconut bocce!

After some rough planning, I sought out Marlon, ones of the groundskeepers. He's worked with boats before, and I had an idea. He'd never heard of bocce ball or seen a photo, but after explaining the game, was right on board with me. A few details slipped through the cracks during the creation process, for example, I had to demonstrate (by chucking the ball) that without proper weighting, the balls would be useless.

The dried coconut shell is cut in half (to remove any extra meat), filled with sand and sealed with a thick layer of boat resin. Marlon's final prototype was great- the finishing touch was to add the painted details to create the different teams. Throw them in a sugar sack and head to the beach! The coconuts are not all the same size, but Marlon had the foresight to pair similar sized balls for the same team. He even found a plastic ball washed up on the beach and sealed it to use as the jack! The one concern was: would the balls crack if they hit each other during an intense game?

inaugural game of bocce on playa iguana

the answer: nope! The jack got a good crack in it during a heated round, but the set is holding up really well! Also present: plenty of opportunities for (in)appropriate coconut jokes. Grab a Toña and meet me at the beach!

coming soon: other uses for coconut (like, say, cooking with it)

rules and ranch dressing

2011-02-19T08:39:00.000-08:00

A few weeks back when I was shopping for kitchen supplies in Managua, I came across a great find- cooler bags! Because we don't have refrigeration, the bags I got help store produce with (some) ease, without soaking it or using disposable plastic bags arranged carefully in coolers with ice each day. I also use them for transporting and storing chicken. That's right, raw chicken au jus all over the other foods is a thing of the past! We pour the ice directly on top of the bags, plus they are reusable!

Thelma, a great new addition to our kitchen team, came in the other afternoon noting, "Calley, one of the cooler bags is on top of the laundry bodega." She continued to talk about a story of how a gardener brought it down to get washed, yada yada yada... say what? Enough. Why on earth was that thing even out of the kitchen? Washing it with the laundry, which is about 300 yards away, and not in our kitchen sink? Luckily, I was in a good mood so could laugh about this weird occurrence,Thelma is very proactive and got it down right away, but not without some video footage!
The video displays island-themed reggae by Jimmy Cliff... and also showcases our brand new vintage-style chef coats, sewn by a neighbor of ours. Thanks again, Thelma!

The next day I had a meeting with the head of the grounds' crew to confirm that no one should be taking anything out of the kitchen without my permission, be it cocoa powder for a fresco, plastic wrap for their extra lunch, or an expensive bag from PriceSmart. I'd been telling the guys individually, but a little support always helps. WIP.

In other news, for dinner, that same evening we served a green leaf lettuce salad (hard to come by 'round these parts) with fresh tomatoes and an "island style" ranch dressing. eat your heart out, Hidden Valley! For me, it's a touch of home with a dash of Little Corn flair.

island ranch dressing
1 Tbs. minced garlic
1 1/2 Tbs. fresh squeezed lime juice
1/2 Tbs. white vinegar
1/2 cup mayonnaise
1/2 cup crema acida**
1 tsp. freshly cracked black pepper
1/2 tsp. iodized salt

Mix all ingredients with a whisk, or shake in a plastic bottle or jar. Use liberally on salads, or, if in the USA, pizza. Or anything.
** (Nicaraguan loose sour cream- it can be simulated by adding 2 Tbs. water to 1/3 cup sour cream)

squeeze the fruit...

2011-01-30T10:49:00.000-08:00

business trip to managua! when my flight was delayed almost 2 hours, I got really homesick. for Managua. really? Wow. My first stop: the most gourmet restaurant in town: “auto mac” (drive through mickey d’s... car + fast food= like, whoa- I hadn't seen a car in over a month)!

I spent some time at basically every purveyor we use (many of which I had been to last year), and a whole morning at the Managua market (for which I will never be homesick) with Tomasa, the wife of the hotel’s taxista/supply runner.

Tomasa is the best. She rocks out all of the grocery shopping for the kitchen. She has a great sense of humor, knows food, and is just overall intelligent.

I’ve never bought produce so underripe... but the trek it goes through to get to Little Corn includes squeezing it into 2 huge canastas (baskets), 3 days on an open air truck to the coast, then a long morning on a crowded boat over here. We also send a cooler via commercial plane once a week with meat/dairy for same-day delivery.

left: very green papayas ready for transport... right: upon arrival

Tomasa and I had some great communication, I clarified a few things about my orders. we now have two weekly phone calls to go over orders and questions, too. We reorganized the order sheet, and made a few changes to how things are packed.

for example,

since our cantelopes always come in damaged and moldy, I decided to change how they are packed: we moved them into the basket with the vegetables. Exciting, I know... but there’s something about fruit on fruit action that encourages quick maturation (something else I’d never really thought about back in SF). it worked! not one came in spoiled.

plus, Tomasa treated me to avocado, mimbro (a delicious sour fruit) and helped me find some fun Jicaro seed soup spoons...

and then, back to Little Corn- So surreal being on the panga thinking, “i’m on my way home!” Back to... “the grind?” of island working and living.

but no, things are not perfect. unfortunately, yesterday, the cantelope did not come at all.

(commodores reference to this post's title here)

fish tale

2011-01-13T08:59:00.000-08:00

finally, after over a year in Nicaragua, getting great fish is easy! The lake bass in Granada were tasty, but spiny, hard to filet, the Mojarra were small & not good served raw or even medium cooked. My first few weeks on Little Corn the fishing was horrible (due to poor weather). This week Chris, the fisherman that we work with, caught some enormous kingfish mackerel for me to cook up! One of our gardening staff brought up the fish after the late boat came in- and I put fish on the menu for the following day! Two of the fish had the tails cut off because they wouldn’t fit in the cooler- huge (you should have seen the one that got away...)!

oh: Did I mention that we have no electric refrigeration at the hotel? The current system is a series of coolers that are emptied, cleaned, refilled with ice and food products daily.

... 2:30am ... i hear outside my room:

“Calley.”

“yes?”

“It’s me, Dixon.”

“okay, hi Dixon. what do you need?”

“Do you have the keys to the lodge?”

“Yes, why do you need to get into the lodge?”

“The fish is not on ice, and I need to filet it and move it into the indoor cooler that has ice.”

“(ugh) okay, hang on.”

... stumbling out of bed, finding a jacket (yes, jacket- it’s been stormy at night, and “cold.”), we walk over to the lodge together.

thanks for saving the fish, Dixon. maybe next time, you can let me know that the fish isn’t on enough ice at 6pm after you bring it up from Chris’ boat. I suppose I’m to blame- I didn’t see the fish once they were put in the cooler. lesson learned...

...and ceviche made! A simple simple recipe: I cubed the fresh fish, tossed it with lime juice, orange juice, bell chiles, onion, garlic, salt and tabasco. Right now I’m serving it all day as a snack. Dinner tonight is seared filet over eggplant, zucchini, fresh tomatoes and ricotta pasta.

dig in!

plantains gone bananas!

2010-12-31T09:28:00.000-08:00

any good chef knows how to cook with plantains. so says Lisa of Top Chef: Chicago.

I use the bananas out of plantains because they are so plentiful here in Nicaragua (at some point, I'll post my recipe for plantain lasagna). After leaving Granada and the mainland, I’ve been on Little Corn for about 2 weeks. If you were overwhelmed reading about my last post regarding getting products to a small lake resort, multiply it by 5 and you’ve got the jist of getting products to the Caribbean (for example, don’t order papaya, because it smushes all over every other item. fail.). One treat (and source of chaos) is the farm on our property, products that I can get without ordering them 10 days in advance. The most plentiful products are yuca, coconuts, and plantains. I have devised a list of what products we can get, and the grounds crew picks the goods up for us in the morning.

Pablo and his garden crew help me out by helping to harvest any products I need each morning. Most of the time we can get everything on the list, but it depends on how busy the day is and whether different plants are fruiting. Because some of the guys can’t read, I had to reorganize my list system: the template has pictures of each item as well. The guys pick green plantains by the bunch (day-o?). For this recipe, I ripen them under a towel for a few days and they turn yellow and soft, perfect for dessert!

Chocolate Crisp with Plátano Maduro

Topping:

3/4 cup brown sugar

2/3 cup whole oats

6 Tbs. flour

3 Tbs. cocoa powder

1/4 tsp. cinnamon

pinch of salt

3 ounces of cold butter, cut into cubes

For the filling:

3 cups chopped yellow plantains, boiled until soft

2 Tbs. dark Flor de Caña rum

1 tsp. lime juice

2 Tbs. brown sugar

1 Tbs. flour

pinch of salt

For the topping, combine the dry ingredients in a large bowl. Using cold fingers or a fork, cut the butter into the dry mixture to create a crumbly mixture with small balls the size of peas. Keep in the refrigerator until ready to use.

For the filling, I used ripe plantains, but they were still a little starchy and raw. I steamed them cut up pieces in a pot with a few inches of water in it until they were bright yellow and soft. Next, combine the cooked plantains with the remaining ingredients and toss well.

Place filling in a greased baking dish (a 9” round or 3-4 quart pyrex will work just fine). Gently layer the topping over the filling without packing it down.

Bake in a preheated 350°F oven for about 20 minutes, until topping is dark and crispy. Let cool for 20 minutes before serving.

this recipe is versatile for any tropical fruit. mango season starts soon! *i did not make up the topping for this dessert, it is from a dessert cookbook.

¡Feliz Año Nuevo!

chapter 2.

2010-12-14T09:52:00.000-08:00

accept an executive chef position on a whim and move to Nicaragua. check.

awards night with my kitchen crew

organize a kitchen, learn about national products and cuisine, create seasonal menus, find purveyors, set up a system of purchasing and receiving products, implement hygienic and servesafe procedures, find and train a local staff to cook sophisticated, fine dining cuisine using Nicaraguan ingredients: check.

spend qt with my favorite older brother, Matt... & have some fun: check.

move to a small island in the Nicaraguan caribbean and start again: check. wait, what?

The new gig is an established resort on the island, with great owners and the location is paradise... it will, no doubt, be an adventure. Adios, mainland! hola to this:

one if by land, two if by sea...

2010-12-13T07:23:00.000-08:00

On my recent trip back to the US, I realized that I had never really before explained some of the interesting logistics of running a kitchen on an island on Lake Nicaragua.

Hmmm... a big one is limited supplies, planning ahead: for example, we run the range on propane tanks which are monitored based on guest count as well as days passed... it takes about 4 days advanced notice to replace the tanks. I've had a very healthy staff, but if someone goes home sick, it is not as simple as calling a replacement to run in. It involves organizing a taxi to the port & coordinating a boat to come and receive the employee. I bet there are more, but I might be accustomed to them by now, I've forgotten.

Now, I will explain the odyssey it takes to get food out to an island resort in Nicaragua.

detailed schedule of inventory, providers, etc.

Every Monday I place orders and send a copy of each to reception in the Marina so the receptionist knows what is coming, when, and can check our received goods against what actually arrives. If there is no power in the port (we have a generator on the island), I print the orders out and deliver them with the next boat.

The easy stuff, actually, is proteins. Fisherman stop by to sells freshly caught guapote and mojarra. We also have a weekly drop off with scaled, gutted fish from a friend of the head of maintenance. I order Pellibüe, the shorn sheep, butchered into primal cuts. This is a verbal order when I see Don Leonel, the marina boat tour captain. I order 3 days in advance and pay in cash. He gets the animal from his neighbor on Zapatera island and then drops it by the staff dock on his way to work at the port. I now give him a cooler with ice as well. The first time he dropped off a freshly butchered animal, still warm, I couldn't stomach butchering it. The freshest I've had, but I do like to handle my meat when it is cold, not body temp.
I place orders for most dry goods through email, which is great. I have different vendors for bulk, organic, fancy products. The companies that email are easy to understand, reliable and consistent. For the most part, obviously. They drop their goods off in our marina office during office hours, the goods (hopefully) get checked against my order sheet and the receipt, and then sent out to the island with the next boat.
Dairy: 2 days a week with the first boat leaving the island we send a cooler of ice for the chicken, dairy, beef or herbs that come to the port.

eggs: we've had very few broken eggs. I am so grateful for this. bread gets smushed, so we order shorter baguettes that can fit into the plastic bins.

Twice a week I order goods from the market, as well as include a list to the local grocery store. After a few months, we had desired products down pat, and our taxistas (a husband and wife team) are doing a fabulous job of substituting or omitting items if the first choice was not available. Rice and beans come from the market, not a bulk provider, because "why would we sell rice and beans when you can just get them from the market?" It nice and frustrating to work in a society of content & little competition.

For produce from the market, Doña Modesta can be reached at one of 3-4 phone numbers. Modesta doesn't have her own phone, so I call all of her friends and family to see if they are nearby to her. Her son will take the order if he picks up, which takes half the time. Quick tip: ask for a half dozen (media docena) each/pounds of an item, because seis and tres (or, in Nica, with no S: sei y tre) are just too similar to the ear, especially the 80? year old ear of my produce vendor, Doña Modesta. Once it is ordered, I confirm with the taxista, and it is picked up, checked and delivered to the port with the next day's afternoon staff!

Managua: twice a month we send a taxi to the country's capital for Organic Grains, Dried Fruits, Domestic Salamis, Cheeses from the north of the country, and a run to "PriceSmart" (like Costco, complete with chicken bakes!). This involves preordering products 7 days in advance and coordinating a good day with the taxista, who will keep the products cold in his fridge if he can't get back to the port before our last boat.

Just like in the US, sometimes things don't arrive, or arrive in not so awesome condition, I talk to the chain (vendor, taxista, receptionist, boat driver, kitchen staff who unloads), and we do better the next time.
this process also involves cash from the accountant, credit slips, facturas; a jumble of finances that would be a blog in itself. but like most of my experiences here in Nicaragua, somehow, it works.

all in a day's work.

spotlight on: cajetas!

2010-12-01T12:08:00.000-08:00

mango, coconut, sweet milk, mystery flavor

Cajetas in some cultures refers to a dessert made from milk (condensed, goat, you name it). In Nicaragua, they are a very Granadino delight... sold year round in individually portioned baggies or on styrofoam variety platters. The basic gist is that a cajeta must be sweet, but that is about the only rule. Some are in pasty/pudding forms, some are hard as rocks, and some are like sticky caramels. The ingredients are any number of sugars, grated fruits, candied fruits. They often, but not always, have ginger, coconut or milk. Many, many, many are dyed pink with framboise, to make them 'mas alegre!', I think.

Elsa also gets to wash the burnt pot afterwards

In town, cajetas are not made from scratch, they are mass produced for sale. However, it is rather easy to make certain flavors from scratch, and it's a great way to cook leftovers or pantry items that are soon to spoil (note: not fun to clean up).

I don't particularly crave cajetas on their own, but I have fun discovering local products that I can then showcase in my dishes. In this case, we made basic thumbprint cookies stuffed with my favorite flavor- a soft tamarind/coconut blend- ¡que rico!

hey, hey, BooBoo! I see a pic-a-nic basket...

2010-09-25T17:01:00.000-07:00

I am glad I decided not to pun picnic into picnicaragua. It would have been too much. anyway, it's snacktime! In addition to 3 meals a day, plus bocas, I've designed a picnic lunch for guests that take tours (the most popular is Mombacho Volcano, visible from our private island).
I've used an American sensibility in creating a picnic with local products to maximize caloric consumption & replenish sugars while hiking around the country.

a few standouts in the picnic:
The hard salami. Serving a hunk of meat with a knife was a new concept for our tour guide, but he jumped on board rather quickly. We get ours, nationally made, from Bavaria Delicatessen in Managua: a German influenced store -I choose to say store, because they don't make sandwiches here, it is more of a meat counter- that sells imported meats & beers as well as those made nationally. They sell the Nicaraguan hard salami as spicy or mild, and sometimes have both in stock. I also use their domestic salami in our breakfast sandwich.

Tropical Dried Fruit Cookie Bars. Sweet and chewy with a crunchy oatmeal topping, these are great for energy when taking a break from a climb to soak in the view of Lake Cocibolca. When I send a car to Manags to get the sausage, I organize to pick up goods from a handful of purveyors out that way, including Naturaleza, which offers natural, unprocessed products and Eastern remedies. We use their brown rice, organic oats, spices and seeds. This recipe also uses dried fruit from Sol-Simple, another one of my favorite local purveyors which solar-dries and hand packs organic fruit. This company focuses on renewable energy: solar energy for food drying, bio-digestation to convert waste material, and electricity powered by used vegetable oil as well as focuses to employ single mothers in marginalized communities. We use their dried fruits, all natural guava pulp (for cocktails) and certified organic cashews. also,
Bah-duhduh-daaaa! I'll be adding recipes to my blog! for example,

Dried Fruit Cookie Bars

note: normally when I cut butter into a recipe, I will give the visual cue of the butter being mixed in to look like small peas. No one on my staff has eaten, nor seen peas before- so instead, we use the cue of tiny nancite or small baseballs.

for the cookie

2 eggs

3 onces dried pineapple, chopped fine

5 ounces dried banana, chopped fine

2 cups AP flour

3/4 tsp. kosher salt

1/2 tsp. baking soda

6 ounces melted butter

3/4 cup brown sugar

2/3 cup white sugar

1 tsp. lime zest

1 tsp. lime juice

for the topping

3/4 cup brown sugar

1/2 cup AP flour

3/4 cup whole oats

1/4 tsp. kosher salt

1/4 tsp. cinnamon

5 ounces cold butter, cut into small cubes

Preheat oven to 325° F. Grease and flour an 11 x 11” baking dish.
Mix together eggs and dried fruit in a small bowl.
Mix together flour, salt and baking soda in a large bowl.
Whip together butter and sugars together in a medium bowl. With a rubber spatula, stir in the egg mixture. Finally, stir into the flour mixture until well incorporated. Spread cookie batter into the prepared dish.
For the topping, mix the brown sugar, flour, oats, salt and cinnamon in a medium bowl. Using a fork, cut in the butter until mixture resembles coarse crumbs. Evenly sprinkle the topping on top of the cookie mixture.
Bake in preheated oven for 25 minutes. Remove from oven and let cool for 2 hours before cutting and serving.

the smarter than the average bear is going to be dan akroyd with justin timberlake!

captain's log. or should that be captain's blog?

2010-09-20T10:40:00.000-07:00

I thought it would be fun to go through our kitchen’s daily log ("bitacora") and share some gems with my blog-munnity. Turns out, many of my entries weren’t that different from things I would have to say to new cooks (or old ones with bad habits) in a kitchen in California (trying to take shortcuts, using less than perfect products (burnt or old)); nothing surprising.

We are the most high-end hotel in the country, and the fact is that the crew I am working with has never worked with such high health codes, standards, timeliness or first-world luxury and service. I’ve gotten so frustrated with the variety and frequency of inconsistencies (from staff and just about everything else), that sometimes, I forget to enjoy my job- I’ve seen this happen with people I’ve worked with and for, especially in kitchens, and it makes me sad- because the only reason to work in a kitchen is because of the fun!

Now, I’ve been pranked in kitchens before (see: knives in block of ice), and done my fair share... Jicaro is no exception:

dishwasher hiding to scare personnel

I know that the team I currently work with in the kitchen tries their best, I try to cool my jets every once in a while. Especially being trapped on this 1/2 acre island, if we don’t have fun, we’ll all go crazy! I learned that pretty early on, and then practiced it long after that.

Our kitchen may have off days, and things may not be exact, but guests all leave very satisfied- mission accomplished (proof at tripadvisor.com).

Still, I think that my favorite bitacora entries were: "do not fill the sink drain with sand." and, on a loose leaf piece of paper... “Where is the bitacora?”
Sigh, I guess Ziggy said it best: nobody’s perfect.

The Hunger Challenge, SF Food Bank

2010-09-15T16:39:00.000-07:00

The reason I started this blog a year ago was to document my participation in "The Hunger Challenge," an awareness campaign through the SF Food Bank. Rather than excite you with details of my week of living on $4/day, you can check out last year's blog posts.

Now that I am living in Nicaragua, the second poorest country in the free world (to Haiti), I feel very aware of the poverty line, food availability and nutrition. I don't know a lot of stats or percentages, but I do have a few observations.
Some things I've noticed here;
-street food is not 8 dollar curries, creme brulees, or chili burgers, but instead, carts that serve what people who don't have enough money (to eat in legit restaurants that serve items such as above) can actually afford
-instead of a decaf latte no whip double foam, people here can get coffee in the morning from a street vendor for about 15 cents
-food pyramid is not a priority at all, but getting a full belly is
-husbands and wives (with kids in tow on the bike, of course) bring each other hot food at lunch time (no microwaves or break rooms)
-most of the best foods are homemade (cajuada cheese, beet fresco, fresh fruits)
-there is not the American Dream to get ahead, save money or compete with the neighbors. In fact, entrepreneurship is often explored as a first or even second job, leaving many families without a day off. But, maybe it's the weather, the town, or the fun gossip to hear about, no one seems to mind.

My biggest obstacle last year was eating out and being social in SF during the week of hunger challenge. In Nicaragua this is not a problem: First are outdoor, streetside "Frittangas" that serve meats, gallo pinto, cabbage salads, plantains, and a variety of beverages. You can also grab a Quesillo for 50 cents, by the Merced Church, a local hangout. But, most popular, and most economic, is the rural feel of Granada around dusk, when every family fills the sidewalk outside their door with rocking chairs, to rock and pass the night away, seeing old friends and meeting new.

I recommend to anyone to do the SF hunger challenge for even a day! For more information on this year's challenge, check out:
https://org2.democracyinaction.org/o/5420/content_item/hungerchallenge

A little information on poverty in Nicaragua (as well as skewed politics):
http://www.nicatimes.net/nicaarchive/2010_09/0903101.htm

the bacon of Nicaraguan cuisine

2010-09-09T07:39:00.000-07:00

added to so many things to improve the meal... the secret ingredient: framboise! it is put in to 'enhance' just about anything...

photo by Caroline: thanks! I wasn't in the mood to brave the market with my camera.

iced tea, pineapple husk horchata, desserts, homemade candies, frostings, mystery baggies lining the marketplace, all tinted (or extremely) neon pink. At work, I have to keep it on hand to prevent riots amongst the staff for our homemade frescoes.

For guests, I keep our beverages and desserts natural... for example, much to the dismay of staff, we don't even put sugar in our juices! gasp (sarcasm=high)!

My staff explained to me that the framboise is used for color, not flavor. The tradition is reminiscent of the neon green relish on Chicago hot dogs, or amount of dye put into a southern red velvet cake. For me, besides the alarming color, the flavor of framboise adds a hint of bubblegum/bay that I could do without.

a little more on the fascination with pink down here...
fact: The head of maintenance at work is having a birthday party for his 12 year old daughter, piñata and all! When I asked if there would be many pink decorations, he informed me that only at the 15th birthday is the theme pink.
fact: pink is the new red for the Sandinista political party... apparently, this soft touch is to evoke memories of "Give Peace a Chance" by John Lennon.
fact: click here for more on the bacon of American cuisine

pros/cons

2010-09-06T10:00:00.000-07:00

a few of the PROS about living in Granada, Nicaragua:

fresh, tropical fruits sold door to door
power outages/water shortages teach me to appreciate them much more when I actually have them
bike repair done right at home
gorgeous lightning storms

There's sometimes an awkward selection at the deceivingly fancy grocery store (yesterday they were out of carrots, limes, cottage cheese and wheat bread). This luxury supermarket has quite a variety, and I am very content with the food I can get here.

In addition to 'traditional' homesickness for friends, family, leafy greens and non-gamey milk,

man, do I miss;

(Woodhouse Fish Co. for $1 oysters during my summer visit to SF)

what i would give for

a good, flavorful beer,

fresh, fresh seafood that can be served raw &

yellow lemons!

montage! we're gonna need a montage!

2010-08-30T09:59:00.000-07:00

I can't believe there was a time in my life when I did not make corn** tortillas on a daily basis.***

our fancy tortilla press. that's right; we use an imported baggie! ziploc, available in Managua.

Sandra, amazing kitchen assistant, hard at work, practicing her smile with teeth

tortillas ready for service; huevos rancheros, shrimp tacos... we make smaller ones for quesillo, and tiny ones for bocas with papaya salsa

employee soup; chicken with handfuls of mint, large cut vegetables; served with thick, hearty tortillas

this photo is actually promoting the pair of jeans hanging off the chair in our thatched roof spa

**That is not to insinuate that I was too busy making other types of tortillas, but, rather, to clarify what type of tortillas are most predominant here.
***I can believe it, actually. There were times of sushi, salads, sandwiches on sourdough; foods that I love, that aren't necessarily enhanced by corn flour patties. I miss them.

Hop, Skip and Go Nica!

2010-08-20T10:05:00.000-07:00

We're a few months into "winter," the rainy season here, where it thunderstorms at least once a day. I love this time of year: the weather is more fresh, lightning is awesome, and --- Some new fruits just came into season! Have I mentioned how fleeting the seasons are here? They can be as short as 30 days for some produce. But when it rains, it pours (yes, pun very much intended)... every street vendor sells them, by the baggie, most often with vinegar, chile and salt.

nancite; flavored like over-ripe banana/pear

mamones; like astringent, mild lychees

Nancite are tiny, with mostly peel/seed/dry pulp, so there's not much to cook with. Both they and mamones come in bunches too big to finish, so I combined the extra fruit and macerated the mixture with plain white sugar and water. This turned into a thick, sweet syrup. I've had wine made from nancite (very very sweet), which gave me the idea to booze it up!

The first cocktail I made used soda water... but it didn't have a good sweet/bitter balance. It quickly evolved into a beer cocktail! Delicious, refreshing, seasonal!

Nica Rum Shandy

2 ounces Flor de Caña extra lite
1 ounce sour orange juice
2 ounces strained nancite/mamon fresco
4 ounces of Victoria beer

drooling: the unintentional loss of saliva from the mouth

2010-08-16T06:36:00.000-07:00

I recently explained the idea of both an urban cougar and a brownie to my staff. This posting will detail the latter.

Nicaragua has plenty of cookies and cakes (pronounced cake-ay, spelled: queque, which i love). Most are simply sugary and very dry. They are meant to go well with coffee, like a third world biscotti. There are also a handful of desserts that are mixed with dry, salty cheese. To introduce a dense, moist, brownie was a strange, new, yet delicious concept. They fall more on the 'local' side than on the 'light and healthy' side of the restaurant's cuisine.

brownies pose for a glamour shot

The brownie that we now serve as a lunchtime dessert is made with Nicaraguan chocolate, toasted organic cashews and fresh bananas! These brownies have been a big hit with both staff and guests.

They are so choice.

try to keep me out of the kitchen. i dare you.

2010-08-05T14:43:00.000-07:00

Today was a good day. Maybe it’s because we have electricity again. Or because we have water again, too. Or because I heard the Macarena and Lady Gaga blasting on my morning run to the lake. Or because I took a morning run to the lake. Or because we have very content guests at the resort, and had some free time for a fun activity while they were on a tour. D) all of the above.

I took my amazing dishwasher (who now makes pastries, and I am teaching her breakfast service), on a walk around the island, a slow, silent walk, to look at our job place from a different perspective. Afterwards, we each returned to a place that we had liked with a pen & paper and had 20 minutes to draw it.

I remembered seeing a bright Heliconias flower amongst our lush green plants, the petals filled with rainwater.

About 15 minutes in, I realized that my blue pen was not capturing the reason why I liked the plant so much: the contrast in colors.

So, back to the kitchen. I rounded up some curry powder and achiote (chile/garlic) paste, and, Voila! made my drawing into a colorful “painting” that smells good enough to eat.

mindful butchery.

2010-07-14T13:49:00.000-07:00

There really isn’t any other way to butcher. A sharp knife, a steady hand, and a clear mind. I adore butchery, unveiling, creating: the first step once meat enters the kitchen. It bums me out when I hear the word ‘butcher’ used like ‘botch;’ there’s a big difference between butchering and just hacking something apart. When I butcher something that takes a while, like a whole Pellibüey, I get into the zone, and because I have bloody-meat hands, I can’t take any calls. It’s wonderful.

Our pellibüe is delivered by Don Leonel, who is also our boat taxista. He now borrows a ice-filled cooler to keep the animal cold after he does his part, because receiving animals so fresh they are still warm is a little too much for me to handle.

I recently spotted Leonel donning silk screened shorts. The front is Tupac Shakur’s face, and the back a quote from 2Pac’s song, “Reminisce.” It happened to be on a day when I had spent the morning butchering meat, during which my mind wandered. I feel a little nostalgic for times past, and this year, I’ve been thinking about high school. It might be partly influenced that I have my 10 year reunion later this year. But also, when I first had fun slicing away with a sharp knife was my senior year Advanced Anatomy class, spending the entire year dissecting human cadavers. I didn’t know what I wanted to do with my life at all (do I now?), but I loved dissecting for many of the same reasons that I like spending time on butchery. No, the day will never come that I get human meat (IASIP) prepped to grill, but the physical act of dissecting is not too far from butchery, and I have a great time with it.

Well, thanks, Tupac and Leonel for the inspirational shorts.

pictured: dinner main course; Pellibüey in red mole (spicy, nutty, a little sweet) over chilote cornbread

... and because I can’t let a liver go to waste, coming soon: Pellibüey Pâté!

Thanks for the Valentine, Bourdain.

2010-06-21T10:50:00.000-07:00

Definitely a sequel, Medium Raw clarifies some of the brash arguments from Kitchen Confidential.Overall written with great wit, but the scattered flow was a little too dissonant at times. There are some great sensory writings on the diner’s experience.A few of the chapters might lose someone who is not immersed in the underbelly of kitchens.

When I read this book, I wonder what he’d write about me. Why do I care what Anthony Bourdain thinks of me? I don’t know him, I don't want to be like him: get into, be overcome by, and wean off of drugs, end up in a gutter to realize how what I want to do or who I want to be. I have no desire to get hooked on meth, or spend a good portion of my dealing with fryer oil, but I like getting my butt kicked. Bourdain gets that. He delves with curiosity into the separation of levels of cuisine, types of cooks and confusing struggle blending passion with occupation. It sometimes pains him to see the dichotomy between the cook and the client, but acknowledges that is what makes the industry work. He understands that pride and rage can both fester and become exposed in the kitchen, in healthy and unhealthy ways.

I admire and envy him, because through his writing, Bourdain poses many questions that I often think about, and woefully yet willingly accepts that there is no clear answer to any of them.

Although sometimes overly poetic, Bourdain does a great job of explaining that he finally realizes that he doesn't have all the answers, nor is the epitome of anything cooking/eating/foodie/whatever folk want him to be, but is just a dude striving for content and understanding, of himself and the world around him.

let's get physical

2010-05-24T19:52:00.000-07:00

There is a Gallo Pinto 15 that no one mentioned to me before I moved down. That, plus my frequent excuses (too hot, too rainy, too tired from work), my exercise regiment is lacking, leaving my physical health in less than pique condition. It's also tricky to be motivated without the external push from others. Let's just say, my coworkers here aren't being mentored while swimming in wetsuits, nor waking up for a 6am spin class. They have clothes to hand-wash, groceries to buy (daily, as not too many people have refrigerators, and they walk to and from the market), and Mass to attend. We are currently in the middle of yet another Saint celebration this week (yay fireworks!), but I digress.

Elman, our head waiter, explained to me the Nicaraguan philosophy on working out. Before I explain it, let me throw out some facts on Elman: pillbury doughboy, loves anything sweet. I had to teach him NOT to put sugar in the juices that we serve to guests. Elman's words of wisdom: I eat a hot soup midday (during 90 degree weather), which makes me sweat. People who exercise sweat. Therefore, I can eat soup instead of exercising. Done and done.

Maybe I will be inspired by my recent viewing of Glee with ONJ and Jane Lynch working out in Let's Get Physical, part duex. To quote Chris Farley, my favorite Gap Girl, "lay off me I'm starving...diet starts monday!"

cheeseburger in paradise (paradiiiiiise)

2010-05-21T14:31:00.000-07:00

top 20. no, no bullet point list for this blog. check out the link!

Although we've been using a great local Granada bakery up until now, I am currently training kitchen staff to bake our own burger buns! fyi, the ketchup uses fresh bananas, too.

http://www.passportmagazine.com/destinations/TheBestBurgersInTheWorld972.php

moving forward... baby steps

2010-05-18T15:28:00.000-07:00

After about 6 months, I am settling in with the kitchen & staff.

I have only a few more recipes to write (it's been a long list, since dinner varies every night, plus the extra TLC it takes to write a foolproof method in spanish).

I am getting a full kitchen staff (so I can get a day off).

I am getting providers and inventory in line (i can speak with providers on the phone with somewhat ease, and now always have plenty of rice on hand for staff meal to avoid riots).

I am working with staff on sanitation (do not spit on the floor! ever!).

We are also working on routine (not only rotating food and planning ahead, but doing the same work everyday).

also, the food is coming along nicely, as in photo: dinner app. with roasted vegetables, honey from Chacocente and domestic camembert

Different than a restaurant, working at a hotel I get involved with the entire project, not just the kitchen. Example: the other night, I knew that we needed more gasoline for the generator. I spoke with the maintenance employee on duty, and explained;

"Marcos, can you please leave the empty gasoline containers by the stairs to the port so I don't forget them when I leave? That way, I can refill them on the mainland."

-"Okay, Calley."

a while later, Marcos returns. "Calley," he says. "I am a little confused. Do you want the gasoline containers for the generator, or the ones for the small boat?"

Hmm.

"Marcos," I reply, “which containers are empty? the ones for the boat, or the ones for the generator?”

-"The generator, Calley."

"Well, then, I think that it would be best to put those out to be refilled."

"Okay, Calley. Thanks. I was just a little confused."

sigh. "No problem, Marcos."

A new "fruit?" and a little ink

2010-05-11T20:39:00.000-07:00

Presenting, the Guaba!

not to be confused with guava/guayaba, this fruit just came into season! it cost me 3 cordobas, which is about 14 US cents. Oh, man, I can't wait to try it.

um, what part do I eat? I asked the woman who sold it to me, and she said that the most delicious part is the styrofoam-ish case around the shell of the seed. In this photo, you can clearly see 3.

Not delicious. Not really any flavor at all. Kind of like slightly sweet but dried out... packing peanuts? nothing to write home about. and a lot of work to open. what's the draw? I asked around at work, and no one there eats guaba. No known use. I googled it, and found a website that claims "vegetarians eat guaba." But nothing as far as function. I thought about dehydrating, pulverizing, or perhaps frying, but nothing really enhances the flavor.

So, as far as I can tell, the woman in the park probably has a guaba tree in her yard and is scheming to make a quick buck. good luck, lady. it'll take 6 more people as naive as me just to make one.

oh well, it's mango season, too. And I can get those for free off the dozens of trees on my way to work (i now keep floss with me at all time for such occasions).

Also, as noted in our Trivia Night last week, I got some ink in the TACA in-flight magazine. ooooh!

http://www.exploretaca.com/eng/article.html?id=1910

(about halfway down, if you are far too busy to read the whole thing)

Spring Break 2010!

2010-04-21T16:32:00.000-07:00

For a short vacation, I recently headed down to the island Ometepe, home to two volcanoes (one active), for a few days off. This island getaway was wonderful. I lounged, horseback rode on the beach, danced with fire nunchucks, helped schoolkids practice english, and created some trails when I got lost meandering around. I also ate some great food.

I ate salad every day, with the most wonderful greens I’ve had since I’ve moved. New to me, and delectable are hibiscus greens, which have a strong berry flavor- great when mixed with the other fresh greens. I’d love to throw them in with goat cheese (available locally) and balsamic vinegar (imported) sometime. yum.

I stayed with Martijn and Patricia, who host the best Pizza Night on the island. They have fresh turmeric growing outside of their living room, which was great! I turned one of the pizzas into a Thai-style calzone; probably the weirdest pizza to hit Pizza Night to date: fresh vegetables and greens with Ometepe banana vinegar, honey and grated turmeric. I feel a little guilty: that orange tint is not coming off the cheese grater any time soon. Thanks for hosting!

The best meals I have had since my move came from “Ometepe Ben’s” new hostel/restaurant: green papaya salad, homemade pasta with eggplant sauce, and leafy greens galore. Plus, he and Sara serve filtered ice. paradise.

I took home some of Ben’s homespun honey, a healthy belly, and the correct spelling and pronounciation of Nicaragua’s prized animal, the shorn sheep: Pellibüey. After trekking down on bus, it was nice to take a cab home.

The video is a small sample of the Wild! spring break that ensued on the rustic island.

and when you smile for the camera,

2010-03-30T09:14:00.000-07:00

...I know I'll love you better.

It's a sad day. My camera has a "lens error." The manual suggests that I need to go to a Nikon retailer (aka the US), so I am currently camera-less.

this week is Semana Santa! There are Jesus parades everywhere and I can't document them. I tried looking online to find a picture of a similar Jesus parade, but they are all too grandiose. Even the Honduran one. And the crowd gathered around the Granadino Jesus is small and somewhat lackadaisical. And I couldn't find a statue of Jesus that has as much blood or tears as ours here in Granada. it is glorious.

at least now I know why the brass bands have been practicing at 3am for months. I wish I could say that the practice has paid off. A for effort.

What Steely Dan didn't know, is that Nicaragua doesn't have 3-D, but "it's (still) your favorite foreign (country)."

mules.

2010-03-24T06:32:00.000-07:00

Thank you so much! Nicaragua has a lot of products, but sometimes, I just need something familiar, healthy, in English, and it is even better when delivered to my door via a friend. My initial bags were packed with bare essential and kitchen supplies. A big thanks to everyone who's trekked through layovers and brought treats!

Now when I am not cooking, I can envelope my senses in the comfort of American English language books and activities to help me unwind.

highlights:

American Snacks! comfort food and snacks- the most being Tasty Bites from Trader Joes- for an easy dinner or lunch, thank you!

Skin Care. This wonderful warm climate is wreaking havoc on my skin.

Books! I got some great reading material and a NYT crossword book!

decent reading materials in English. Thank you!

snacks! and swiss chard seeds! i am going to recruit some help to build a planter.

candy and needles for drawing blood. Each syringe is sealed in plastic- i really understand the importance and rarity of that here. the story is not blog-ppropriate, but, creepy story short, i am in good health. phew. Mego's gift ensures future good health for Nica Kitchen Health Certification Tests (there's a lot of irony in that).

from my parents: tax forms, costco run (tampons are always a welcome gift-not easy to come by here), random clothes. Special Treat- REL's family Christmas card and goat milk soap from Harley Farms!

note for anyone traveling to visit: feel free to bring items to donate to my community! please do not raid my stored clothes for said items. signed, mgmt.

aaaaanyway: a big thanks to: Laura (my first mule), Shanks, Erin! Erin! Mateo, and for the gifts from Megan and Laurel & Mom and Dad, of course!

farm to table.

2010-03-17T16:00:00.000-07:00

It is very rare for a local restaurant here to showcase local product, for a variety of reasons. I am learning about unique items that Nicaragua has to offer, and feeding them to our guests.

today is: Pelliway! Here he is! Nice sweater vest, buddy. Free range, unofficially organic, but treated well. For us, one animal lasts about 2 weeks- between the bones, loin, ribs, legs and miscellaneous leftovers, I make a large variety of dishes featuring this special Nicaraguan mammal. We get ours from a farm on Zapatera.

chile glazed rib appetizer with coconut curry sauce

braised shank in a classic borscht

organic dill on top.

those feral dogs are beginning to look attractive

2010-03-15T18:37:00.000-07:00

today, i spent 30 minutes in line at the bank, only to find out that I couldn't cash my check because I was at the wrong bank. I headed down the street, only to find out, once at the teller, that I didn't have my passport on me. A trip home and back, and the check was cashed. Time spent: 1 hour 25 minutes. And I didn't even get frustrated.

a few more signs that I am growing accustomed to my surroundings:

i eat food that has been sitting out in the heat for unhealthy amounts of time
i don't notice bugs and spiders crawling on my keyboard or monitor
my english is getting just as bad as my spanish
i do 'normal life' chores, like paying bills (in person) and buying groceries (from a street vendor) with patience
i don't giggle at 'bimbo' brand bread or weird yet grave misspellings in english
mosquitos leave me alone, somewhat
the street lady i buy fruit from knows i don't like using plastic bag (she loads it into the basket on my bike, yeeah)

Now, I still get hassled on the street daily, and push my coworkers to eat vegetables (potatoes and fried plantains don't count)... but generally, i can take the lemons (well, limes, there are no lemons in this country) that Nicaragua tosses my way.

pictured: the usual, a 4 inch butterfly caught in the dish rack at work

island treats

2010-03-08T08:36:00.000-08:00

Every day a little bit more falls into place. I've been able to run errands for myself, and figured out my way around 2 health centers to get the necessary tests for working in a kitchen here. Today's test was a swab to determine that I do not have fecal matter on my hands. I would never think this to be necessary, but, if it is, I am sure glad that they check this. Spending time in the health centers, I am reminded that yes, I am in a 3rd world country. The contrast of what we offer at Jicaro is astounding. I feel grateful to be apart of something that brings such a new experience to employees and visitors of Nicaragua.

In addition to the odds and ends of getting the resort's kitchen together, I am having some fun offering local items that are normally served as street food here. I've shown repocheta, which is a pan fried tortilla with cheese, coleslaw and garlic bean puree. We wash all the ingredients before cooking them- dig in, fearlessly!

Also, we have this cool floating deck for offshore yoga or candlelit sunset dinners! ooh la la!

peanut butter jelly time!

2010-03-02T19:55:00.001-08:00

today, i had to teach the kitchen staff how to make a peanut butter and jelly sandwich. flashbacks to grade school team building, where the teacher has her hands covered in peanut butter, smearing it all over a loaf of bread that is still in the plastic bag.

this adventure was almost as memorable. Literally, I was asked how to get the condiments onto the bread. I had to explain the fact that one goes on one piece and the second on the second piece of bread. And, then what? honestly: put the two piece together. sandwich!

this is a long video with a little bit of silly, as Elsa successfully creates her first peanut butter and jelly sandwich.
she's always a little hesitant to eat my food, but in the end, usually enjoys it somewhat.

why is my voice so high?

it was almost a debate: which peanut butter and jelly song should i reference!? the kids song, or the awesome amazing banana suit song? (hands clapping in finality) easy choice.

a thought and a pastry.

2010-02-28T20:11:00.000-08:00

once in while, i am about to say to my staff; were you raised in a barn!?!?!
but then i don't.

and now, a buñuelo!

my first time making cheesy yuca doughnuts, drenched in organic honey. what a hit! the key is to strain the cooked yuca after it's been cooked.

vignettes.

2010-02-27T08:44:00.000-08:00

first: the crew who is being paid to move volcanic rocks. the lake level is incredibly low (think, arrowhead in 2002). The rainy season hits in the summer, which will cause the lake to rise again. This crew is moving rocks so we can access our dock. Right now, there are empty plastic bottles tied to the biggest rocks so the boats don't pull a Titanic.
Wednesday I had to walk across 10 yards of rocks (scared for the safety of my laptop) to get onto the island.

------

Last night on our ride home from the island, the radio was playing something that made my ears perk up. Wait a tic- that's not reggaeton... slow, ballad, romance... Fabio, turn it up! Do you guys know this song? Si, Calley, it's "dama en rojo." You know it, Chris de Burgh, who the characters on Father Ted call a musical genius.

we all sang along, and then, my heart swelled with joy upon hearing the three words that I have wanted to hear;" let's do karaoke!"

(fact: I did end up at a karaoke bar a few weeks back, but did not get to sing)...

The next song came on, and Elsa rocked out in the backseat to "True Colors"

Roberto, our new waiter, said that when we all go (apparently there's a good spot that is open on Thursdays), he'll sing "Hotel California."

------

after a long day of training, planning, and then cooking things like

tamarind cioppino, i sometimes come home hungry, so make myself a filling pre-bedtime meal.

------

today I bought muriatic acid for the pool at home. although the testing levels are fine, it is kind of cloudy. This acid was recommended to me. after a trek and adventure to get it, I am experimenting with how much to actually put in the pool.

Nope. not bored down here, that's for sure.

canal ocho. maybe you've heard of it.

2010-02-21T10:42:00.000-08:00

we had a party of 20 for appetizers, and the channel 8 news crew came to film the resort, and at one point in the middle of service, i was told, hey- can you do an interview 5 minutes from now? yes, in spanish.

so, here is a clip of the interview. it took quite a journey to get the clip, and then to figure out how to get it onto this blog. i shake my head when i see it, for many reasons, but at least it makes me smile.

just another day in the life.

the trifecta.

2010-02-21T09:50:00.000-08:00

i've been having some fun with traditional Nicaraguan fare for hotel guests. Gallo Pinto is easy to play with, and I offer it 3 meals a day to our guests.

breakfast: Eggs, Nica style, with tostones, crema, queso seco, traditional Gallo Pinto

lunch: spiced Gallo Pinto burger, arugula, homemade banana ketchup, ginger 'slaw

dinner; appetizer: Gallo Pinto Cabbage Roll with mint, papaya chutney

with a little variety, it makes eating gallo pinto all day everyday seem like a treat! well, here, eating gallo pinto 3 times a day is a treat, because it is sustaining food for hardworking folks. so, there's that to chew on.

no, no plans as of yet for a GP dessert.

a post not about cooking.

2010-02-18T11:00:00.000-08:00

fact: i do get time off. not much, so when i do, i try to fill this time with fun activities. Granada is a wonderful place to do this; I spend time at the local hipstir cafe (think Friends, if you can remember that show), go to yoga, and do incredibly silly/typically "Calley" things...

theme party: enchanted forest; homemade costume that I whipped up in about 15 minutes after work before heading out. I didn't have time to get the fabric so my kitchen assistant bought some for me the morning of the party. there were a lot of people dressed as Smurfs, and Martin was "Gargamel." Awesome.

I have transferred my abilities of creating epic charades odysseys to bilingual pictionary (after burger night):

Perrozompompo Concert in Managua

(hands down best part was the karaoke in the van ride there and back- kudos to DJ Gringo)

With Matt and Diego, I threw a "gay pool party" for Paloma's 30th birthday, with unofficial sponsor of Schmidtt's Gay Beer (Matt in pool at the end of the night)

Alright- enough of this. back to cooking! I have some Mojarra to gut.

if this it... please let me know-

2010-02-16T11:03:00.000-08:00

yeah, while embarking on this epiphany, I ended up with the Huey Lewis song in my head. pretty different theme, but the key chorus lyrics are applicable. bear with me.

Surprisingly enough, opening a 5 star resort requires an incredible amount of stress and energy. Throw in the fact that it's on an island in a 3rd world country... bring it on. I give the excuse of "Nicaragua," "language," "time." But, what is stressing me out? Even if I was speaking English in the middle of Manhattan, the egg vendor would still be trying to make me pay for 10 cases, not 4. The power might go out and guests would be waiting for food. hmmm, or, is it moreso the fact, that, in fact, this is what it takes to open any restaurant?

it suddenly dawned on me, when I said to myself, "The people in my kitchen are all morons!" Wait a second. That doesn't have to do with being in Nicaragua- I've heard countless bosses exclaim that in American kitchens. Then, I laughed. And not a delirious laugh, but one of acceptance and realization... I mean, my title describes it... i'm kind of a big deal. executive chef. When i take a step back and think about it,

to reference another catchy tune; Brenton Wood's "gimme some kind 'a sign, girl..."

here they are, some signs that i've really made it big, that I hadn't really paid attention to:

Purveyors give me free samples (coffee, fruit, fish)
I dumb down my menus so that my cooks can learn the recipes.
I think I work with a bunch of morons who can't do anything right. this goes for cooks, and even moreso, the front of house staff.
I eat poorly but make elegant and nutritious food.
I spend some time almost everyday arguing with the soap vendor about why he is trying to screw me over in sales and products.
my favorite people at work are the dishwashers. they work the hardest.
I barely have time to be jealous of people who get time to work out, eat healthy, have friends.
I enjoy family meal and drink too much coffee.
I haven't had a day off since... hmm.
sometimes, I just do NOT want to small talk with guests.
I make the same bad jokes that only suck-ups laugh at.

http://www.youtube.com/watch?v=UzLgHGCtlVQ
regarding the video link: mind you, replace "bork" with "con gusto!"... this is all being done in Spanish.

*addendum: after I wrote this post, on my morning off, the woman who helps with shopping walked into my bedroom to tell me that Pollo Rico did not have whole chickens today. So I got up and went, conveniently across the street with her, to pick up whole legs and airline cut breasts. this is one of many occurrences that reminds me, yes, I'm still in Nicaragua.

recent stats

2010-02-09T19:15:00.001-08:00

hmm, what am I currently doing with my life? Or, to break it down, my week?

Amount of live fish I have bought this week, fresh off the boat: 6
Pounds of Gallo Pinto I eat on a weekly basis: about 3
Amount of bug bites on my ankles: 7
Number of employees I have fired: 1
Current humidity percentage: 55
Days in a row I have worn the same shirt: 4
Number of hours a day I feel clean and refreshed: 0.85
How many times I have heard Four Non Blondes "What's Going On" this week: 2
Days in a row that I have handwashed that shirt to have it clean for the morning: 3
How many times a day I forget and talk in English instead of Spanish: 3
Number of Reggaeton songs that I enjoy: 0
Number of times I check facebook a day, at minimum: 6
Amount of hours in a day that I do not spend at or thinking about work: 7.5
Amount of those hours that I am sleeping: as many as I can
Hours in a day I pine over leafy greens: 2
Number of goats I have butchered today: 1
Number of times out of 10 that I wish for a cool breeze, and, like a miracle, it comes: 2

a snippet of my boat ride to work, there's always an egret or two, or ten:

food lore 101

2010-01-29T03:58:00.001-08:00

first up, just for those who don't know, the (unofficial?) food of Nicaragua is Gallo Pinto: a mixture of refried rice and beans, with some onion. There are varying ways to make it depending on the region, but it is a food staple that goes with every meal. It often IS the meal.

I know Arielle at one point got the gringo t -shirt: Breakfast: beans and rice, Lunch: rice and beans, Dinner: Gallo Pinto

For me, because rice and beans makes a "complete protein (containing all essential amino acids, yada yada)": I'd like gallo pinto served with vegetables, at least once in a while? Not so fast, chele (whitey). Gallo Pinto gets served with fried cheese, plantains, sour cream, or maybe some meat on the side.

some interesting food trends practiced by the locals:

a side dish of pasta is an accompaniment an entree of rice and beans
if you have been sweating, it is not good to drink cold liquids
if the water pressure on the sink used to fill your cup water is too high, you could get an upset stomach after drinking it
never put vegetables in the gallo pinto
eating something light (like fruit) with something heavy (like greasy potato casserole) might make you sick
eating dairy after lunch can make you sick
combining vegetables (like, in a saute) is never an option
the sauce for the pasta always goes on the side, never on top
the more sugar, the better
garlic goes only with meat, never with rice and beans
if you put rice IN your soup instead of on the side, you must be from the countryside, because it is an incredible unsophisticated thing to do

the fact of tradition and how different foods affect the body (especially in this weather) I find somewhat endearing and fascinating. But when i try to figure out the 'why' to some of these practices, my question is often phrased as such: "So, if I mix squash and potatoes for lunch, someone eating it might keel over and drop dead?" The answer: "maybe, Calley. maybe."

photo is of crispy plantains, roasted chicken covered with a saucey cabbage salad. i moved some of the salad off of the chicken so it could be seen.

some random thoughts:

does 'tonight's gonna be a good night' get played all the time, as it does here?

some weird things that i don't get about current American culture, as presented to me through facebook: celebrity doppleganger craze. fist pump.

is anyone going to watch the Olympics? How is Colbert Nation doing with the US Speed Skating Team?

bravery through cowardice upon exhaustion.

2010-01-22T19:38:00.000-08:00

One of the maintenance guys' parents are fisherman, so I got hooked up with some lake fish to try, to see if we want to buy them to cook up for the guests.

I tried salt-roasting Mojarra, a sea-bass type fish, which looked great... Erin mentioned pure salt almost makes the fish too salty, so I subbed half for sugar (more like a cure-roast, or something)... but my presentation upon fileting was horrible. There are a ton of pin bones, and it turned into a mess. A delicious, garlicky mess.

Elsa, my awesome kitchen ayudante:

"You people only eat the filet, huh?" I say, "well, we use the bones for soup, but yeah, don't eat much else. Maybe a little cheek meat..."

"well, we eat everything. even the eye. you've never had fish eye?"

"nope. never." I sigh. Is it that big of a deal to eat a fish eye? I eat offal of other animals, but it never looks at me. After a month of working too hard, I have finally burnt out, and my body is screaming for mercy, wavering between fever, aches, and varied exhaustion. Perfect time to experiment with food. "Okay, go get me a fish head. I'll eat the eye."

photo is of Elsa after I asked her to pose, looking at my carving job in a "que paso'?!" sort of pose. She had no trouble with that.

video: shot by Elsa (no idea why it is so close-up), the end of my epic journey of self-will to actually get the job done.

**my next eating adventure, i will make sure t get the lighting right. this took place in our staff dining area, outside, at about 8pm.

texturally, like a tapioca pearl in boba tea. flavor-wise, due to the crusting, a little too salty. So, I did it. adventure of the night: complete.

A post more cheesy than the last...

2010-01-16T13:36:00.000-08:00

in order to get organic Nicaraguan products, sometimes it requires a bit of legwork. "a bit" is putting it very moderately.

there is a farm in the north of the country that produces farmstead organic cheese (meaning, they own the cows that make the milk from which the cheese is made)...

delicious cheese.

gouda. ricotta. camembert. and more (pardon me while I wipe the drool off my chin. yes, from salivating over the cheeses, not that the intense heat down there creates a drool reflex, in case you thought that was the case).

to obtain this cheese, the first contact was easy. Someone told me about the farm in an email, and the owner has an email address (very rare). I wrote to the owner over email a handful of times over the period of one week.

The tricky part came with the actual pick up. Because they are a small farm hours away, they don't deliver to the port near our island. But the owner's mother lives about an hour away, and we arranged to pick up the cheese from her. I had a lot of other shopping to do, so it was a long afternoon... it just so happened that there is a McDonald's slightly on the way. My first big Mac in as long as I can remember... and now, to get the cheese.

Not really an address; but I was instructed that the house was located:

... right across from "La Nunciatura", here is were the Catholic Nuncio lives, (he is like the Ambassador of the Vatican), going to Casa Colorada, it is on the left hand side, there is a wire fence from the highway all around, you enter in Callejon Felde, there are 3 houses. ours is the first one, all the way at the end of the lot, my sister is the next house and my mother behind, you can ring a bell at the side road, there will always somebody who will attend.

At the side of the road is a sign of a security school that my nephew try to open, a lot of sand bags for his training, and different things, it is a silver sign, with 3 sides.

why would I have trouble finding the house? what is Callejon Felde? I might have driven past a small lot with a sandbag in it? Luckily, there was a broken sign on the road distinguishing which of the gates would be best to stand and scream and honk at while waiting for the 75 year old attendant to come outside. She was decked out in a french-ish maids uniform, and with some language barrier, managed to get me in the gate past a few barking dogs... they had the 20 lbs. of cheese I had asked for, but there was some trouble with the payment because the receipt left wasn't actually a bill, and was written to me rather than the hotel. Luckily, my secret weapon was waiting in the car- Matt came into the house and spoke with the accountant on the phone while I made the smallest of talks with the mother (German descent, age est. 76). yada yada yada...

about two and a half hours later, the cheese was resting in my refrigerator, ready to head to Jicaro with me on the morning boat!

an artsy shot of Matt and Laura enjoying dinner at Jicaro the day after our Managua shopping excursion, possibly chowing down on some organic cheeses!

Grateful in Granada

2010-01-08T21:39:00.000-08:00

adjusting to living and working in Nicaragua has been tough. i have my gripes about the country, the city, the climate, the job, but there is a lot to be thankful for down here. attention: dangerously cheesy.

lack of smart phones. talking to people face to face, eating out, car rides and walking down the street, saying hello, engaging. so much better than walking like zombies, isolated by headphones and light up displays from warm blooded society. need directions? can’t get anywhere wtih google maps, anway... “remember where the gas station used to be, before it burnt down in 1979? turn left there...”
boat ride to work in the morning. breathtaking view. windy and cool. and i get some peace.
a job that challenges me at every corner. although sometimes frustrating, i am really happy working hard, putting in my all. I am worn out at the end of the day, but this is crazy, fun, exciting, non-stop learning.
boat ride from work at night. breezy, star-filled, peaceful. unless there are sardines jumping into the 8 ft. wooden planked boat. but makes me smile nonetheless.
social networking. whether it be friends or with work, nothing gets done here without some quality bonding. it is fun, engaging and rewarding.
conveniences of first world countries that are available here. internet, skype, Matt has a washing machine, there are cars, some paved roads, etc.
supercool ex-pats. are helpful, understanding, fun and great people to know. it's nice to take a break from speaking in spanish, too.
the lack of greed within the culture. the community here is not looking to make a quick buck, step on toes or stab backs in order to get ahead- the emphasis is instead on family, contentment and care. The synergy created from this type of community is energizing.
getting to know Matt. my boss, landlord, brother- always looking out for me, my number 1 fan, and we have a lot of laughs. it is great to spend time with Matt.
the gratification of getting something done. because i don't know the language well, nor the city, nor how things work- when I can actually do something on my own, the gratification and pride I feel leaves me beaming.

welp, that's my top 10. I plan to reread this when I am feeling stressed, and remember the knowledge, experience and happiness that I have to gain from my time here in Nicaragua.

cheers! signed, grateful in granada

mail me some manischewitz...

2009-12-26T21:25:00.000-08:00

Trying to explain what a latke is to the kitchen staff was a feat. "It's potato food from the people... Jewish? That aren't Catholic? And have small hats and curls near their ears (think: spring potluck charades 2009)?" (this explanation was met with blank stares) "It's like the breakfast potatoes, grated, from McDonald's?" (a few nods- there is a Mickey D's in Managua so a few people got it...

so, I just had to make them. That's right: plantain latkes!

I know it is belated, but, Happy

Chanukkah!

Guapote (white fish), seared, with beets, romaine, plantain latke & a chilote (tiny corn) vinaigrette

street food!

2009-12-26T21:17:00.000-08:00

In SF, it 's a hip trend that entails creme brulee, delicious tacos, girls on bikes selling baked goods and jams... people tweet their whereabouts, and most have a sign, clean hands and although technically illegal, sanitation isn't a big concern, even when ordering from a taco cart.

I had to ease into Nica street food. One, much of it is cooked over grill grates resting on what appears to be halved gasoline drums. B., I've seen raw chicken "aging?" in the sun... ah, the smells of Granada! So, I started simple" sliced green mango with salt, vinegar and chiles. not bad! I have learned to ask for solo un poquito sal. "poco" is way too much.
Quesillo was my first official hot street food: tortilla, mozzarella, queso crema, onion, chiles, vinegar... delicious! Plus, you can eat it out of plastic baggie, which means it's authentic. I grabbed one with Matt and Walter after work on a weeknight. $10 cordobas (yes, mom, that's a ti83 polo he's wearing).

Thought provoking: oranges sold on the street are all peeled down to the pith. I thought that maybe there was a delicious use for the zest, some Nicaraguan secret. Nope. It is just removed so the fruit can be eaten like an apple. The zest is trashed. Yum, bitter pith.
I bought a Nacatamal (which is fun to say, but annoying after hearing women yelling it all day to push their product)... but the tepid temperature of a wrap containing pork and chicken freaked me out- so I gave it to Matt. Some people that sell specialty street food don't have signs, prices or yell about their products. Simply because, "la gente sabe" (the people know). I do not count in this generalization. But I am working on it.

Also, Nicas LOVE "ote dogh." They are sold everywhere. I don't know if it is because of the national sport (baseball), or the fact that they are easily prepared/stored - but hot dogs are everywhere! i managed to eat one covered in cheese (it's in the bun n that photo- was suspiciously more like mayonnaise) for dinner after work at like, 11pm last week. Somehow satisfying, and my body worked through it rather miraculously.

Just got home from work and I am kind of craving repocheta. But I'll get to that in another post.

yuca-n get it if you really want...

2009-12-13T17:54:00.000-08:00

I know now why I have never seen a lot of yuca options on the menu. In light of the Yuca disaster yesterday, I need to practice with that- because it is so plentiful here! I have only seen the firm yuca, not the soft.

I had a delicious fried yuca with garlic and lime at a fancy restaurant here. They even sell it at Price Smart (like Costco- there's one in the country, it's about 1 hr. away)

Otherwise known as Cassava, it's great in dessert, fried, tapioca... I tried treating it like a potato, and my garlic yuca mash would be great for sealing leaks or damaged walls.

http://www.youtube.com/watch?v=bzSzhHmhiOY

recipes welcome.

Top Chef: Nicaragua!

2009-12-13T16:31:00.000-08:00

Oh, my, god, Becky...

Yesterday the owner of the resort invited the contractors who helped develop it (water guy, plant guy, architect, etc) to a celebration dinner. There are 7 people on staff right now, so we had the morning to clean up/unload boxes, and I was going to begin cooking at after lunch! I'd spent the last 2 days in the capital sourcing food & getting equipment. 2 days. No, not finished.

1:30pm. We have had a good morning of unloading/somewhat organizing, but it’s been tough because there is no water on the island. Some sort of leak or clog with the filter. Every hour I hear that it will be fixed in just a few minutes, hopefully. My sous chef begins cooking family meal for a late lunch, some chicken sandwiches. it is pretty much ready in 20-30 minutes (which is a long time to be making sandwiches), but there is this huge runaround- the basic jist is that when 7 out of 8 people are ready to eat, they will hang out for the 8th to be ready, to, but in the meantime, someone else finds something to do, the cycle continues. I wait with patience for water, so I can at least wash my hands, and food, to get started cooking

2:30pm: everyone sits down to family meal (I have eaten by this point- sorry folks, I was hungry! the construction crew brings their own lunches, so I took note and did the same). All I want to do is wash my hands. Then, I find out that the water tower has a decent flow going! With help, I get a huge (clean) trash can full of water from the water tower down to the kitchen and begin to cook around 3:00. By cook, I mean, make a little salsa while also answering any question that comes my way. Did I mention I speak horrible Nicaraguense? So, things move slowly.

Interim pm: 2 of us are in the kitchen cooking, and the other 7 need to take care of front of house- we grab Elsa, who saved the night, and she becomes out dishwasher. HEAVEN. For a moment. The kitchen is full of people looking for stuff, needing the sink, since we are still missing some things, chaos ensues. I am laughing outside, sweating profusely, and freaking out on the inside. The guests arrive, and thank god there is a wine tasting first. We have two appetizers that go out on cool little plates as finger food, which are a hit. The owner is kind of giving me the eye though- I was scared she didn’t like the food... The girls on staff wanted to help out, so I asked them to make the tortillas. Never assume just because girls are Latina they can make tortillas. They tasted tough, but I wanted to give the guests something to eat! Plus, the salsa was good, so hopefully that masked it? There was mystery water coming in buckets at one point, from where, I didn’t even ask. The electricity goes out when I turn on the electric oven. Ugh. Generator, baby! Phew!

5:55pm. I am told that guests are sitting in 10 minutes. I ask 7 people each 2 times how many people are here to eat- because they keep coming and going from the bar area. 8. do-able! wonderful! AND! We have water!!!!!!! But how am I going to make pastries (without tart molds) to put this lime curd in?

6:15pm. I still have a LONG prep list for the entrees and dessert, plus, I have to make these folks breakfast in the morning? The Yuca Mash is Glue. Elmer’s Glue. Everyone is helping out in the kitchen if needed, and each course goes smoothly. We serve the salads and it is great! With so much staff, everyone takes 2 plates and gets served at the same time, if it weren’t for the flies, you’d think you were at the French Laundry.

6:18pm. Carolina comes in and says we are actually nine. We need another salad. Ah. Ugh. Plating for 8 earlier, I managed to make enough salad for the staff to try, so thank goodness, crisis averted. It’s for the water guy (who, later toasted us to doing such a great job without water), he gets his salad.

The main courses go well, and dessert, somehow, all works out! It was fun, hard, sweaty, a huge mess. I loved it. The owner gave me a big hug at the end of the night with a simple, smiling, genuine, Thank you.

The meal:

Antojitos: Salsa of onions, chiles, papayas and basil with tortillas & Chilotes (those little corn that Tom Hanks eats in Big) with lime mayo and queso seco
***Judge’s Table Comments would have been***: why didn’t you just make more tortillas? you had more corn meal, right? They are so simple! Typical contestant response: I ran out of time. I should have just served the chilotes.
Salad: roasted beets and cohombro with grapefruit (like a sweet squash)
***delicious - really nice addition of the cohombro. a farm i went to last week gave it to me as a gift. I’d never seen one before
Entrees: Family Style: Sesame Seed Crusted Grouper with Roasted Eggplant and An orange scented chiles & Achiote Braised Short Ribs with Jicaro Seed, Broccoli and Cinnamon Bulgar Wheat
***very good. so glad you didn’t serve the Yuca mash, and instead put the bulgar wheat with the short ribs
Dessert: frozen bananas with Nicaraguan chocolate and cashews, fresh lime curd ***perfect ending!

We all had a champagne toasts with the guests (to what has been created, and to the future of the hotel! And the owner!) before the boat ride home.

Oh. turns out we couldn’t all fit in the boat. So, 3 of us waited another 40 minutes to get the boat home.

Total day: left the house at 6:15 to go to the Mercado. In bed at midnight. Haven’t had a day like that in a while!

For breakfast this morning, a brief synopsis:

Boat was late to get us for a 6:30 ride, 8am breakfast. No problem- everyone is used to that, including our great guests. There was a lot of miscommunication about how to use the coffee machines. My original menu contained: poached eggs with oven roasted tomatoes, potatoes roesti, bananas foster pancakes, homemade granola with fruit and yogurt, fresh juice, smoothies, but, I made QUITE a few changes.

The breakfast menu:

Fresh squeezed orange juice, Cucumber Water, Coffee
Caramelized Onion Frittata with Tomatoes, Cohombro, Garlic, Queso Fresco
Roasted Potatoes with Chiles and Garlic
Passion Fruit, Papaya, Watermelon and Yogurt

Everyone left happy and exhausted. I wanted to blog about this when I got home earlier, but the electricity in Granada was out until now! Insert canned audience laughter and signature catch phrase here... cue theme music, and, I’m out!

(PHOTOS: end of the night delirium on the star filled boat ride home, fresh chilotes)

This little piggy went to the market... yada yada and cried wee wee wee wee all the way home.

2009-12-09T20:05:00.000-08:00

Why, hello there!
I tried checking out the Granada marketplace. Interesting spot. Huge baskets of plantains next to a vendor selling lady speed stick, some live chickens, some queso aging in the morning sun...
The quantity of produce, dry goods and trinkets is really fascinating, but I didn't really want to pull out my camera. I get hassled enough being whitey (I am working hard to get a safe base tan going, by the way)... I didn't want to get my camera stolen or whathaveyou. It is hot, gross, and there is not a lot of personal space. I managed to sneak a photo in at a small stand.
However, you can see, what fun produce! Never have to feel bad about eating bananas and pineapple, it's local, baby!
Now that I have started work, the hardest part is finding high quality, local ingredients from reliable sources. Tomorrow I head out to meet some people face to face! Actually, that is pretty much the only way to get good organic goods here, since most farmers don't have phones. I guess they just use twitter.*

As far as home cooking goes, I have kept things fairly simple. The supermarket sells medley of veggies in a bag for under $1, a melange of root vegetables, fruit and a bit of cabbage... I washed them (with filtered water) and cooked it into a curry with some chick peas. Hellooo lunch for the week!

*are twitter jokes still funny?

Bienvenidos a Granada, Nicaragua!

2009-12-08T08:04:00.000-08:00

Hola! Here I am in Granada, Nicaragua... after 2 planes flights, a truck ride, some bug spray and a few days of settling in. It is not raining, not cold, not snowing... it is currently about 85 degrees. Not that dry Santa Ana 85 that has a cool wind blowing. The humidity level is like, 70%. That's a fake smile right after I wiped sweat off my face. I am now in the shade.

While I type, I'll put some local noises I hear in parentheses.

It is Purisima, a holiday celebrating the Virgin Mary. The celebration reminds me of my time living in SF's Chinatown during New Year's... various parades (horses trotting by), and firecrackers. But these fireworks are LOUD. Like, gunshot Boom! loud. A band plays while people cart a statue of the Virgin in front of houses and small churches.

I like to think that I (boom) am adjusting slightly to the heat (boom). Granada has shown great displays of history (boom), poverty (stream of crackly fireworks) and natural beauty ( (boom). I haven't exactly plunged into the food just yet because (car blasting reggaeton through subwoofers) I want my digestive organs to ease into it. The people are friendly (church bells) and the city seems improved since I last saw it in 2006.

What I currently smell is used fireworks amongst humid air, and ah, a slight breeze. temporary relief.

Last day! leftovers and wrap up

2009-09-26T08:53:00.000-07:00

It's my last day of the SF Food Bank's Hunger Challenge. I had $28 to spend for the week, and based upon my receipts, spent $3.50 a day instead of $4. That extra cash was reserved for: emergencies, or to cover my basic pantry goods (salt, pepper, spices, oils)

the food still available to me today (i'm going to make veggie tacos for lunch out of some of it!):
-1 full baggie of tortilla chips
-2 enchiladas (will freeze)
-1 cup cooked rice, 1 cup cooked black beans
-coleslaw and black bean terrine
-1 cooked beet, 1 cooked yam, 1 carrot, a lot of broccoli
-1 cooked yam
-1 cup shredded cabbage
-6 corn tortillas
-1 kiwi, 1 banana, 1/2 apple
-2 eggs
-pint of hummus
-2 servings of carrot soup with bacon and white beans (will freeze)

... needless to say, getting enough food for the week was not a problem- the key being: big batches, cooking at home and eating mostly vegetarian cuisine.

The hardest part: being social, going out with friends. Seeing people eating food that I could not have was tough. But knowing that I could go back to it in a week, when others will never get that luxury, was even harder.

www.hungerchallenge.com

I took part of the Hunger Challenge because:
1)it is a way to raise food for the food bank without plainly donating money -http://bit.ly/sBE9x donates 500 lbs to the Food Bank for every blog, so I started one.http://probablycooking.blogspot.com/

2)it was fun to have some creativity on a lmiited budget, and hopefully showed some ideas on how to jazz up the same old thing and make eating meals special with relative cooking ease
2b) to show that eating on $4 a day can still be balanced meals, not just PB&J and preservatives

3)spread the awareness to others

I feel a little disease at my ability to be whisked back into a coffee shop for a latte and bagel... so I might just ease back into SF foodie culture.

Thanks for the opportunity and the support!

it's alright, 'cause I'm saved by the bean!

2009-09-25T12:59:00.000-07:00

okay, so my chicken leg is wrapped in layers of plastic (for odor control) in the trashcan.

with some quick thinking, I remembered that Ii bought way too many black beans for the week (at $.99 a pound dry, i splurged)...

I made the protein portion out of a few scoops to create- bean loaf? beancake?

Black Bean Terrine with Apple Coleslaw

what's inside:
terrine: black beans (some have been pureed with one egg), chopped jalapeno, baked in a small loaf pan
'slaw: apples, cabbage, carrot, cilantro, lime juice, homemade mayo (i had an egg yolk leftover from my frittata the other day and whisked in canola oil, vinegar and salt= mayo!)

...now I just hope Mr. B doesn't see the tape of me playing hookey at the Dodger game... rabbi strawberry?

oh, by the way:There are more food stamp recipients in the U.S. than ever before - 32 million.
www.hungerchallenge.com

small snafu, ain't no thang

2009-09-25T08:30:00.000-07:00

i have been dreaming about my best purchase for the week ... $.77 of chicken leg that I got in the Mission.

Brined in a simple sugar and salt water bath, it would keep for a few days, and, when roasted, it would be moist and tasty.

but.

i forgot about it in the fridge. when i unwrapped it yesterday, it reeked. I thought I'd try to brine the rancidity out of it, but to no avail.

yum?

i threw it away this morning. I have plenty of other food, I will have to figure something else out for lunch.

*this is why i saved about $4.50 of my budget for the week. what if i didn't have any extra food here in the work fridge and had to eat an emergency lunch out? I could get a small jamba juice or a subway 6"...

finally feeling deprivation on $4 a day

2009-09-24T21:00:00.000-07:00

dinner on food stamps tonight was: delicious enchiladadas. I had them at 5 before meeting some friends out for happy hour... it was fun, lively, and I drank water...

but afterwards, got persuaded to join them for dinner. out. I ate the apple and orange from my purse while my friends ordered onion rings, hot capicola sandwiches stuffed with fries and coleslaw from Giordano Bros.

hmm. I felt okay going. I was full, so not jealous, and just had fun hanging out! But if I hadn't eaten an early dinner, I either would have caved and eaten out, or just left and been dismal at home.

60% of the clients at SFFoodBank served last year come from working families.

aahggghhhhh drooling. steak and eggs sandwich.

what's inside: everything delicious.

drinks of friends

my wholesome and free beverage

it is disheartening to think that in 3 more days, when I can be drinking another morning latte, thousands of others will still be living on food stamps and $4 a day.

Take one down and pass it around,

2009-09-24T16:55:00.000-07:00

uh oh.

how am i supposed to be social on $4 a day?

I often (not too often, really) show up to a bar with friends and leave, hours later, not even looking at the number of the bill... definitely cannot do that this week. I know I can afford 40 ounces of Malt liquor. maybe 2, therefore, have the option to be social at home
(Edward 40hands always brings a crowd)...

see ya later, Chimay, Prosecco and Tanqueray. hello, happy hour? I saw Azul had $2 beer specials?

I only have $4 left in my budget for the week! I have plenty of food... but, going out for drinks this weekend is not something I budgeted for.

bippity, boppity, bacon!

2009-09-24T13:54:00.000-07:00

this meal was a great reheat this afternoon. It was quick and simple to make, too!

Carrot Soup with Bacon and White Beans

what's inside:
white beans, 1 1/2 strips worth of bacon lardons that i fried, then cooked the following in that bacon fat: onions, carrots, tomatoes.
**the key: while I was pureeing it, i added fresh lemon juice for brightness**

Simple and delicious! Jim Gaffigan might even enjoy it!

I like to oot, oot, oot...

2009-09-24T12:42:00.000-07:00

The strawberries I bought on Saturday (under $2 for a pint) not surprisingly started to turn rather quickly, so I froze them earlier in the week. Paired with a fast to ripen banana, I have myself a smoothie!

Strawberry Banana Morning Smoothie

what's inside:
a big handful of frozen strawberries, a few tablespoons of water and a banana
(getting my calcium from broccoli this week)

other fruits I have yet to eat: a kiwi, apple, banana... just snacked on a nectarine

do people on food stamps who eat for $4 a day every week have a blender at home?
www.hungerchallenge.com

Caution: Professional Driver on a Closed Course

2009-09-23T22:32:00.001-07:00

well, more like, professional cook in a well-stocked kitchen.

-i have pantry goods (ginger, fennel, cumin, vanilla, olive and vegetable oil)
-i cook for a living, so i make these fancy-looking yet affordable foods quickly and easily

I highly doubt that most San Franciscans, especially those living on food stamps and working 2 jobs will have time to make each one of the meals I've made/will make each and every week.

The recipes I made are to serve just me but can be easily scaled up to be stored (even frozen) and reheated at a moment's notice. Some of them look nice plated, but are actually fairly simple and fast to prepare.

one reason that I am doing this challenge is because I like inspiring, giving ideas to run with or try out. Maybe make a nice meal IN, rather than going out, and display out how presentation or adding a dash of a different ingredient can make a meal special.
and i'll continue to show some!

In San Francisco, 150K people are unsure where their next meal is coming from.
www.hungerchallenge.com