Author: kellinka_ofu85y

“Roma was not build in a day” — not indeed. Saltimbocca did.

Saltimbocca a la Romana, (Jump to the mouth) Roman – style veal. Vitello wrap in sage and prosciutto cooked in white dry wine… It is a fabulous combination of tastes which brings sweetness, bitterness and sourness to this delicious dish. As a side dish, egg noodles in a pesto sauce.

The beautiful city of Rome is a real – life collage of epicurean masterpieces very close to my heart. A legend says, not only the brothers Romulus and Remus founded the magnificent city but, it was a woman called Roma traveling from Troy when the city fell. As a woman myself and fond of this magnificent city, cooking, speaking the language and listening to the music brings me to this fascinating era.

“La Dolce Vita stroll” and the light of Fellini is present in this dish.

Ci Veddiamo bella Roma.

Traditional food of Japan is based on rice, as has been influences by China since around 300 BC when Japanese learned how to grow rice. The emphasis on pickled dishes and sauces often adds to fish, chicken or beef.
The Jomon Period ~rice farming is brought to Japan in honor of Shinto goddess Amaterasu ~ Ancient Japan.

Japanese food explores the individual roles for two basic tastes- salty and bitter. To bring these tastes, needs work to discover the taste and affinities from one to another. Japanese cuisine has been influenced by customs but has been refined by our eating habits in America, where I am a Wasabi fan.

Chicken Teriyaki on rice, miso soup and vegetable – crab sushi wrapped in rice paper… and, of course… A serrano chili pepper on top to bring the Latin on me.

kon’niciwa Soshite Tanoshi ~ Hi & Enjoy

An award to Mikey Ross and Erica Lembo for the magnificent gift.

” Great cooks rarely bother to consult cookbooks.” Caesar and Alexander discovered the way of “being” in the salad world – offering with this innovative recipe the opportunity to be immersed in one’s senses.

From the north of Italy to Mexico City, Caesar founded Cardini International ~ an upscale and hip place where the “farandula” (jet set) will visit. Cardini was an iconic restaurant located in beautiful Paseo de la Reforma located in the center of Mexico City.

In a historical touch, Caesar Cardini patented the recipe where Paris International Society of Epicure named it “Caesar Salad.”

Parma, the city where Parmigiano Reggiano and Prosciutto de Parma are famous for.

Risotto, a Northern Italian rice, cooked in white wine, butter, and the magnificent Parmigiano cheese.

When porcini mushrooms are added, these ingredients come together as they create a creamy and almost magical earthy result.

Since ancient Roman times, the city of Parma has been considered a gastronomic masterpiece having Italy’s “Prosciutto, Parmigiano Perfetto.”

Outside the Palazzo de la Pilotta, Correggio and Canaletto are invited to enjoy this magnificent dish.

Amicci… “Italy food is culture and culture is food.”

“Their story conjures history, magic and Mexico” Guadalupe Rivera.

Two artist developing masterpieces, Diego Rivera with his murals and Frida Kahlo’s self-portraits and works inspired by nature.

Representing the strength of Diego, beef brisket spiced with mustard seed, peppercorns, caraway and herbs. The spiciness of the beef leaves you on a quest for a hand-made tortilla. The gentleness of a woman, as a side dish accompany stuff poblano “rellenos.” The sauce is a cilantro – tomato sauce to blend all the flavors.

Mexican art treasures ~ joins Mexican food in a palate.

Exotic Bass as it is called “Corvina” sitting on a bed of Purslane – “verdolagas” as it is called in Latin America. Verdolagas has a unique summer inspired lemony flavor and waxy leaves which I love.
Thank you Michael Anthony from Gramercy Tavern in New York City “Raw with a splash of white wine vinegar and olive oil.” As I love it in a salad, my recipe has been sautéd in tomatillo – leek sauce; the lemony mix from both becomes an inviting spicy mix which reminds me of a Sunday, winter and cloudy day in Mexico City

Columbus and Cortez amounts about 500 years of Spanish presence and influence in Mexican cuisine and would forever more be culturally mixed.

Hand made tortillas and a shot of tequila make a perfect combo.

Argentina ~ Italia…A perfect liaison of General Peron AKA Giovanni.

Italia and Argentina are both countries joining with a perfect mix of artistic culinary masterpieces.

Jewels was what Evita brought from Cerdena, Italia … For us, culinary lovers in America, we received the delicious combination of both.

In a personal note, I am very fond of Italia, the music, language and food, this is the reason many of my recipes have a touch of this magnificent country.

Salmon spiced with fresh oregano, orange pepper and extra virgin olive oil, sitting on top, a fried parmesan – garlic design. Vermicelli or fideo seco accompanies the dish.

Buon appetito amici.

Swordfish marinated in Shichimi Togarashi ~ a Japanese seasoning with peppery notes and citrus flavors. A perfect mix to join Japan and Italy… After marinated the fish with Shichimi, it is sautéed in a lemon, parsley and wine sauce creating the magical marriage of “Piccata via Japan.”

Both countries were defeated by the allies… The relations between Italy and Japan are dating from the 16 century and are with us now as we enjoy these magnificent countries’ cuisine.

Masaharu Morimoto, your inspiration on your artistic talent is present in this recipe.

Arigatou gozaimasu – Grazie a tutti.

Salsa is one of the most popular and typical addition in Mexican cuisine.

It has been said was invented by the Peruvian Incas and traced to the Mayas and Aztecs. The flavors of tomato, serrano peppers and onion are the original ingredients.
It is for all of us, who have the heat & spice and enjoy the personality of the Mexican cuisine. These ingredients were discovered during the Spanish conquest and brought by Columbus to the New World in the 16th century.

This salsa was created raising it up a notch with 3 different kind of hot peppers ~ two dry and one fresh serrano, cilantro and piquant condiments. ~ Roasting the tomato, onion and serrano first, increases the flavors and raises the heat… Submerging the dry peppers in hot water is the trick to be able to blend it all together into the magical sauce called “salsa.”

Richard Sandoval, Chef at Latin Grill in Los Cabos, you are invited to visit and enjoy our wonderful spicy salsa. Tequila will accompany.

Salud amigos!

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King Moctezuma first in history has been colored by his role of ruler of a defeated nation during the Spanish invasion ~ Hernan Cortez enjoyed the spices which are native of this cuisine which are here to stay.

Teotihuacan with the Aztecs…Mayas in Yucatan and Olmecas in Oaxaca~ chili peppers and its spices are forever to enjoy.

In this dish, the poblano peppers are stuffed with ground chicken breast, spiced with red bell pepper, green onions, paprika, Aleppo chiles, garlic, parsley and Mexican oregano.

The side dish has been adorned with Spanish rice with bay leaves, black beans and of course the magnificent avocado!

In California 2019 – cooking with chili peppers are alive.

Welcome Tezozomoc, the grandson of a king, your quest for the flavor stays in 2019.