Not sure, but few Borinqueneers have ventured to the sister island of Vieques on a regular bases. Located 6 miles to the east. it is a strange jewel of glamour in the Caribbean.
Today, the NYT Travel reports the opening of El Blok. A 22 room, boutique inn with Chef Jose Enrique at the helm of its culinary section. Chef Jose, a young chef whose creative take on jibaro Puerto Rico cuisine earned him a James Beard nomination last year.
The inn is located in Esperanza, Vieques's main seaside town. Part of the draw will be the inn's design.
With its round-edged concrete exterior, and colored hydraulic tiles, takes one back to the style of San Juan in the 1950s.
Rates for double rooms will hoover around $175. Twice as much as I paid for a room back in the '90s, on my last visit.
Saturday at the FryBar, we featured fried okra with a tomato mayonaise sauce. Nope, Vange made sure it was fresh, simple and not slimy.
1 pound Fresh okra
1 cup self rising cornmeal in a dipping dish ( plus 1cup self rising flour, or bread crumbs will work)
1 cup buttermilk in a bowl ( use half and half with a teaspoon of lemon or vinegar added)
Tony's creole seasoning or salt and pepper to taste
Vegetable oil, plus 1/2 cup bacon dripping
Starting from the tip, gentle smash each okra with a small meat mallet
They should slightly burst open. this can also be done with hand preasure
Season cornmeal mixture to taste
Working from left to right, dip okra in buttermilk and then dredgepelau2@yahoo.com in cornmeal, coating fully
In a skillet, saute okra in batches, till lightly golden brown, about 4 minutes @ 375 degrees
Serve with a tomato/mayo sauce (optional, keep off those calories!)
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