Dimitrios was in the mood for a Mexican dinner. Lindo Michoacan turned out to be the perfect choice. The restaurant is nationally known for its outstanding food. The atmosphere is casual and family-friendly; the service is very welcoming.
We started with this guacamole made at our table. The avocado was very flavorful and the spices rounded out the flavors.
The meal proper started with this light tomato soup. Its acid and hint of vinegar gave it a lively brightness.
I ordered cochinita revolcada, a stewed pork dish with a very different flavor than what I typically find in Mexican restaurants. The sauce contains chunks of pineapple that provides a great bite. The result complements both the pork and the spices in the sauce. I really enjoyed my pork, not to mention the handmade tortillas that came with it.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...




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