Archive for the ‘Food’ Category

A FOODIE DESTINATION FOR NEW ZEALAND CRAYFISH

Posted: October 5, 2012 in crayfish, Food, New Zealand, nin's bin, seafood, travel
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One of the true delicacies of New Zealand is their version of lobster they call crayfish. It’s similar in appearance to a Maine lobster, but it has no claws. And prices are very high. For example, a single crayfish that weighs about 1 1/2 pounds costs 54 New Zealand dollars. That’s about $38 US for what amounts to a 1/2 pound of actual meat.

On the South Island of New Zealand, on the Pacific (eastern) coast near the beach town of Kaikoura, there is a shack that has been serving up crayfish for years…and it’s earned a cult following among foodies that, like me, have traveled thousands of miles just to have a taste of this seafood delicacy.

The place is called Nins Bin, and it’s simply a little shack that sits on the rugged, windy coastline of the Pacific. You walk in, and a plastic container holds already-cooked crayfish, caught that day. The prices for each are marked right on the shell. You pick one, they cut it in half, and serve it with your choice of two sauces: one a sort of thousand island thing, and the other a garlic aioli. We took one of each, walked over to the only picnic table nearby, and quickly finished off this little treat, hungry seagulls buzzing all around us, waiting for any morsel we might accidentally drop. (Not a chance!)


The flesh of the crayfish was sweet…but not really sweet like Maine lobster can be. And although it was a beautiful white in color, its texture was almost meat-like, like chicken. But really good. We devoured the tail, sucked whatever meat we could out of the legs, and that was it…crayfish gone. Experience had. It totally lived up to the foodie hype I had read about.

 

We hung out around Nins Bin a little longer, taking in the atmosphere before we got back in the rental car and headed down the road to the town of Kaikoura, our next stop on our 3-week, 2000 mile journey through New Zealand.

SAUSAGE 101: MAKING MY OWN

Posted: October 4, 2012 in Food, pork, Recipes, sausage, Uncategorized
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Sausage, like bacon, is magical. It contains but a handful of simple ingredients. But when you mix them together, they form a truly flavorful food that is far more than the sum of its parts.
What has always kept me from trying to make my own sausage at home was that it seemed like a very complex process, from mixing and grinding all the ingredients, to stuffing them into casings. But then I thought about it: most of the time when I cook sausage at home, I remove the casings beforehand anyway…so why put them into casings in the first place? Once I realized I didn’t have to deal with the hassle of stuffing casings, making sausage became something I knew I really wanted to try.
The best book for anyone interested in making their own sausage, bacon, salami and more is called “Charcuterie,”by Michael Ruhlman and Brian Polcyn. It shows you step-by-step how make these meaty creations, and I used their basic garlic sausage recipe to make my first-ever batch, though I did add a tweak of my own.This recipe makes a 5 lb batch of sausages…enough for you to pig out for some time, and still have enough to share with your friends.
Cutting the pork and bacon pieces into small cubes that grind more easily.
Ingredients:A total of 5 lbs of pork, containing 25% to 30% fat. I used lean pork loin, and then added pork fat to bring the fat level to around 30%. My special tweak was to include a half-pound of my home-made bacon (a future blog), to add some salt and smoky flavor.

3 Tablespoons kosher salt

1 Tablespoon ground black pepper

2 Tablespoons fresh finely minced garlic

1 cup chilled good red wine…I used Pinot Noir

It’s important to use at least 25% fat (or you’ll have dry, tasteless sausage) and I keep the meat as cold as possible at all times, so that the fat doesn’t break down or melt. I chop the meat and fat into small-sized bits that will be easier to grind…place them in a bowl, adding the salt, pepper and garlic. I mix the ingredients really well, place in a Ziploc bag, and store in the refrigerator overnight to chill and marinate.
The next day, I set up the grinder, keeping the meat in the fridge until the last minute. I have a Kitchen Aid mixer with a grinding attachment that does a great job of grinding the sausage. Using the smaller die, I grind the contents of the Ziploc, letting the ground meat fall into a bowl that sits in ice.
Ready to grind!
Once all the meat has passed through the grinder, I place the meat in the bowl of the mixer and, using the mixing paddle, mix the meat slowly for about 1 minute. I then add the 1 cup of cold Pinot Noir and mix for another minute, on medium.
If the sausage meat is sticky, I know I’ve reached the stage where it can go into casings–after I fry up and taste a small sample piece to make sure all of the seasonings are just right. If you do plan to use casings, keep the sausage meat in the fridge until you’ve set your casings equipment up.
As I said, I totally skip the casings part of the equation. So once the sausage meat has chilled for a bit, I roll them into small meatballs, placing the meatballs on trays lined with non-stick aluminum foil for easy removal later. These trays of meatballs go into the freezer, and once the meatballs freeze up, I can place them in freezer bags and properly store them.
I’ve also made sausage patties using a mold I have for beef sliders. Any shape will work.

Once you’ve made your own sausage, you will never settle for store-bought again. Knowing every ingredient that goes in…knowing the quality of the meat you’ve used…binding (and flavoring) with a quality red wine instead of simple water…it makes an incredible difference!

JUVENILE’S WINE BAR IN PARIS…A MUST STOP

Posted: October 2, 2012 in Drinks, Food, Juvenile's, Paris, Saveur, Tim Johnston, travel, Uncategorized, wine, wine bar
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Paris has a special place in the hearts of my wife, myself, and even my 5-year-old daughter. It’s where my wife and I got engaged back in 2002. It’s where we celebrated my wife’s 40th birthday with family and friends in 2005. And it’s where my daughter has ridden on seven—count ‘em—seven—carousels…a record I’m sure she’ll want to break on her next trip.

One of the reasons why Paris is so special to us is a small, unpretentious wine bar called Juvenile’s, at 47 Rue de Richelieu. The owner is Tim Johnston, a sharp-tongued wise-cracking Scotsman who happens to know a helluva lot about wine and spirits, and is in fact a consulting editor to Saveur magazine. Tim takes no BS from his clients, and that adds to the entertainment value of every visit.

Hangin’ with Tim.

My wife met Tim back in 2001, just a few months before she had met me, when she and her Mom took a trip to France. The friendship with Tim was forged, and it has been going strong ever since. Tim, in typical fashion, tolerates me because he enjoys the company of my lovely wife…and I can’t say that I blame him!

The food at Juvenile’s is rustic…nothing fancy here. But it is all very good and satisfying. We’ve found what we consider the best foie gras in Paris here. The potatoes with raclette and bacon are fantastic. Sausage dishes, duck dishes…all the favorites, all wonderfully prepared in a very, very small kitchen in this wine bar that holds, perhaps, 30 people.

Paolo, Tim’s right-hand man, working the tiny kitchen at Juvenile’s.

Juvenile’s is one of Paris’ original wine bars, serving wine by the glass way before everyone else thought it was cool to do so. And even the locals will come in on a regular basis to ask Tim what the latest great wines are. The man has earned the respect of those who know.

We make Juvenile’s a mandatory stop with every visit to Paris we make, lingering sometimes for an entire day…eating, chatting, and sampling wine and even fine cognacs that Tim is willing to share with us. Often, we come back for a second and even third visit during the same trip. It’s a great place to unwind and get away from the hectic pace of the day, whether you’re a tourist or a local.

Yes, that says 1962!

The next time you’re in Paris, stop by Juvenile’s and tell Tim I sent you. He will promptly throw you out!

Tim and me. Great t-shirt!

MAKING REALLY AMAZING PIZZA AT HOME

Posted: September 30, 2012 in cheese, fleur de sel, Food, Italian, montanara, pizza, Recipes, san marzano, tomatoes
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There are few foods that people take as personally as pizza. Tell someone that your pizza place is better than their pizza place, and chances are you’ll start a fight. Well, my pizza place is better than your pizza place, because I make it at home. Besides, I can run faster than you.

I’m not going to say that much of the pizza that I’ve tried here in Rhode Island is mediocre, but I will say that I was born in Brooklyn and grew up working in many New York pizza places in my youth. So yes, I do have a very strong opinion on what I think makes a good or bad pizza.

My homemade pizza is all about the basics. The better quality my original ingredients are, the better my pizza will be:

 

The dough…

The key ingredient is 00 flour, and it can be found in specialty stores,  or online. My favorite new source is Central Milling in Logan, Utah. They make a 00 flour that is top notch. I buy it through the Forno Bravo pizza oven website: http://www.fornobravo.com/store/Tipo-00-Pizza-Flour/ It makes a crustier and more flavorful dough. Ratios for this recipe depend on the humidity in my kitchen on any given day, but my basic pizza dough recipe is as follows:

4–5 cups 00 flour

1 cup tepid water

1 Tablespoon salt

1 packet Italian pizza yeast

a squirt of extra virgin olive oil

I mix all the dry ingredients in the bowl of a stand mixer, then slowly add the water as it mixes. After the ingredients are well mixed, and the dough pulls from the side of the bowl, I remove it to a floured board, where I knead the dough by hand for another 5 minutes, until it is smooth and elastic, shaping it into a ball. I rub a little olive oil over the ball of dough, place it in a bowl covered with plastic wrap, and let it rise for 2 hours, punching it down after that, and letting it rise another 2 hours again.

The sauce…

I’ve written a previous blog about real and fake cans of San Marzano tomatoes. I feel that San Marzanos make the best sauce, but not all cans of San Marzanos are created equal. The only way you can be guaranteed you have a real can of these beauties, grown in volcanic Italian soil in the shadow of Mt Vesuvius, is by the D.O.P. designation on the can. (D.O.P. stands for “Denominazione d’Origine Protetta,” and signifies that it’s the real deal.) Anything else that says San Marzano may not be.

San Marzanos are so amazing, that all I do is puree them in a food processor, pour the sauce into a pan, and let it reduce until it has thickened. No spices or additions of any kind.

The cheese…

I don’t need to go super-fancy with mozzarella di bufala (cheese made from the milk of the water buffalo) …but I don’t use the mass-produced supermarket stuff, either. Whole Foods has fresh mozarella from Maplebrook Farms in Vermont, and it is excellent.

The toppings…

A matter of choice. I wrote a while ago about how I make my own guanciale, a cured meat that comes from pork cheeks. Chopped and fried, that is one of my daughter’s favorite pizza toppings.

But my signature pizza that wows my dinner guests is my marinated beef tenderloin and fried chive blossom pizza. I marinate and grill a piece of beef tenderloin, slicing it thin. And in the springtime, when my chive plants are budding like crazy, I snip the blossoms before they open and place them in Ziploc freezer bags to use all year long. When it’s time, I grab a handful of the blossoms and fry them in a little olive oil, salt and pepper, and sprinkle them over the top of the beef tenderloin pizza. A touch of Fleur de Sel on top seals the deal.

My signature marinated beef tenderloin and chive blossom pizza.

The oven…

Many professional pizza ovens reach a temperature of 1000 degrees. My home oven only reaches 500, but it does the trick. I do use a pizza stone, and place it on the center rack of the oven, and let it heat up thoroughly before sliding a pizza onto it for cooking.

Recently, I’ve also started cooking pizzas on my barbecue grill (using a special stone for the grill) to add a smoky component. The grill gets hotter than my home oven, which is great, but it’s obviously a more work to set-up and clean.

 

My favorite pizza?

There are only a few pizzerias that I know of—all in NYC–that make pizza montanara, and for my money, it’s the best I’ve ever had. It’s a small, rustic pizza margherita using mozzarella di bufala and simple tomato sauce, garnished with a basil leaf. What makes it magical is the fact that after they stretch the dough–but before they put the toppings on it–they fry the dough in deep fryer with olive oil for just a minute. It puffs up like a pillow. Then they put the toppings on and quickly bake it in a very hot oven. The end result is a non-greasy, absolutely heavenly pizza cloud…the most delicious I’ve ever had.

I’ve actually had some great success recreating this pizza at home, frying the dough in a very large skillet of olive oil. The challenge is removing this giant piece of dough out of the skillet and into a pizza pan without dripping olive oil all over my stove and setting my house on fire! So far, so good!

FRESH TOMATO AND CORN RECIPES BEFORE THE SEASON FINALLY ENDS

Posted: September 27, 2012 in corn, Food, Recipes, tomatoes
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SUMMER ISN’T OVER YET!

OK…at least I refuse to think so.

It’s still not too late to enjoy the fresh fruits and veggies that our local farmers have to offer. Soon, we’ll be forced to go back to the supermarket to buy our produce. But until then, we can enjoy the bright, fresh flavors that only our local farmers can provide.

Oven roasted plum tomatoes

These are not sun dried tomatoes. These are seasoned and slow roasted, so that their sweet flavors concentrate, but the moist, chewy texture remains.

Ingredients:

12 to 18 halved, seeded plum tomatoes

Extra virgin olive oil

Sugar

Freshly ground pepper

Fleur de Sel, or other finishing salt

Pre-heat oven to 250.

Line a baking sheet with foil and rub it with olive oil.

Arrange halved and seeded tomatoes on the baking sheet in a single layer, cut side up. Drizzle evenly with ½ cup olive oil, sprinkle with 2 tablespoons sugar, and season with pepper to taste.

Baked the tomatoes until they are still juicy but slightly wrinkled, about 3 hours. Transfer to a platter and let cool slightly.

Just before serving, sprinkle tomatoes with Fleur de Sel, and garnish, if you like, with mint, parsley or basil.

 

BABY BELL PEPPERS WITH FRESH CORN STUFFING

Bags of these baby bell peppers are appearing everywhere on supermarket shelves this season. Recently, I had about 100 people over for a party, and I came up with this tasty bite to serve as an appetizer.

Ingredients:

Baby bell peppers

1 dozen ears fresh corn, boiled for just a couple of minutes, then removed from the cob…or organic frozen corn

1 Vidalia onion, peeled, quartered, grilled, chopped

Juice of 1 large lime

¾ cup mayonnaise

20 shots of Frank’s Red Hot or Tabasco

1 lb Queso Fresco, crumbled

Salt

Fresh cilantro or parsley, finely chopped

Cook the corn for just a couple of minutes to keep it crisp. If using corn on the cob, cut corn from ears and place in a bowl.

Peel and quarter the Vidalia onion, and throw it on a hot grill with a little olive oil to get some nice grill marks on it, leaving the onion still crispy, not soft. Remove, let cool, then place in a food processor and pulse until the onion is chopped into small bits, just smaller than the corn kernels. Add onions to corn.

In a separate small bowl, combine mayonnaise and Frank’s Red Hot. Pour in crumbled Queso Fresco and mix well. Pour into corn and onion bowl and mix well.

Add lime juice to the bowl and mix well again. Taste mixture and season with salt.

Cut the baby bell peppers in half lengthwise, and remove the seeds and membrane. Stuff the peppers with the corn mixture and garnish with cilantro or parsley.

If preparing ahead of time, refrigerate until ready to eat, but allow some time for them to warm up a little bit. You don’t want to serve them ice cold.

LAMB: AN EXCELLENT ALTERNATIVE ON THE GRILL

Posted: September 20, 2012 in barbecue, Food, grilling, lamb, marinade, Recipes
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So many people are afraid to try lamb, and I don’t understand why. On the grill, lamb is absolutely delicious.

I think that most people are turned off by lamb because somewhere in their past, they had a horribly cooked piece of it, and that event ruined it for the rest of their lives.

I’m here to tell you that you need to “man up” and try lamb again! And the two recipes below will make it one of your go-to grill ingredients…

I love the baby lamb chops that look like miniature porterhouse steaks. You can find them in any supermarket. If you think lamb has a strong taste, a good marinade will get rid of any of those flavors you don’t want. Here’s an easy recipe that I served at a party in my home for 40 people, many of whom claimed they didn’t like lamb or never had it before. By the end of dinner, the chops were gone!

 

½ cup olive oil

¼ cup balsamic vinegar

2 cloves garlic, minced

1 Tablespoon fresh rosemary, chopped

1 Tablespoon honey

2 teaspoons Dijon mustard

1 teaspoon dried oregano

Salt and pepper

 

Place lamb meat in a plastic bag or glass container with a lid. Combine all ingredients for marinade and pour over lamb. Toss lamb to coat. Seal container and place in refrigerator for at least an hour. Pre-heat your barbecue grill. Grill lamb until done. That means cooked no more than medium. Don’t cook it to death!

 

 

Here’s another recipe that doesn’t require marinating ahead of time:

 

2/3 cup Dijon mustard

3 Tablespoons orange zest

3 Tablespoons fresh thyme leaves

4 teaspoons packed light brown sugar

salt and pepper, to taste

 

Mix orange zest and thyme into a paste. Add mustard and brown sugar. Mix together. Pre-heat grill. Brush the mixture onto each side of the lamb chops and place on a hot grill for about 2 minutes per side. Turn the chops and brush again. Continue until done. Season with salt and pepper.

Try either of these recipes, and I guarantee you’ll be cooking lamb more often!

SAN MARZANO TOMATOES: REAL OR FAKE?

Posted: September 17, 2012 in Food, Italian, san marzano, tomatoes
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If you do your share of Italian recipes, a common product that you can find in just about any store has many people confused: San Marzano tomatoes. Most good cooks agree that San Marzano tomatoes are some of the best canned tomatoes you can buy.

But unfortunately,  the label can say “San Marzano tomatoes” even if they are not real San Marzano tomatoes.

 

San Marzano is a region in Italy near Naples and Mt. Vesuvius, and the special combination of climate and volcanic soil make these plum tomatoes world famous. They have less water, fewer seeds and are picked off the vine when perfectly ripe and processed the same day.

 

But San Marzano is a variety of tomato, too…and so you can have a can of San Marzano tomatoes that are not from San Marzano. And to add to the confusion, there’s actually a brand of tomatoes called San Marzano, with tomatoes grown in the United States. You can bet that the sellers of these tomatoes are counting on us not to know the difference!

Sold everywhere, but not the real deal. Grown in the USA.

 

Real San Marzano Tomatoes are a very old variety, extremely limited in quantity, grown and produced exclusively in the San Marzano region of Italy. Because production is so very limited, the Italian Government and the European Union have formed a way of protecting consumers from fraud by having San Marzano tomatoes tightly controlled. DOP, or denomination of protected origin, is the mechanism that the government is using to tightly control the production and marketing of genuine San Marzano tomatoes. Labels for DOP products must be individually numbered and manually applied to each and every can in specific lots and government officials must oversee this application. So here’s the deal: unless you see “DOP” on the label with a hand-stamped number on the can, it’s not a San Marzano tomato.

 

Real San Marzano tomatoes. Cento also sells non-certified San Marzano’s, so always look for the DOP on the can.

Another way to tell when you’re in the market is simple. Check the price. Your average can of tomatoes will be in the $2 range. Real DOP San Marzano tomatoes: about $4–$5 a can. It’s all about quality.

 

OUR QUEST FOR FLEUR DE SEL: GUERANDE AND BEYOND

Posted: September 13, 2012 in fleur de sel, Food, guerande, ile de re, salt, travel, Uncategorized
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It’s all about the salt.

I fell in love with Fleur de Sel, the rare hand-raked salt, several years ago. I’ve got high blood pressure, and unfortunately, I need to limit my intake of salt. So my discovery of “finishing salts” allows me to cook completely without salt until the very end, where I can then sprinkle just a few crystals of this moist, hand-harvested miracle on my plate, enjoying every tiny burst of salty ocean flavor without a lot of guilt.

Inspired by an episode of “No Reservations” where Anthony Bourdain journeyed to Brittany, my wife and I dreamed of traveling to what is arguably the epicenter of Fleur de Sel production, the small town of Guerande, France. Located on the Atlantic coast in the Pays de La Loire region just south of Brittany, it’s about a 5-hour drive from Charles de Gaulle airport outside of Paris.

A salt flat in Guerande

 

Some of the comments we read about the medieval town of Guerande said it was too touristy, but we found that it had a lot of charm: the perfect combination of old and new, with many interesting shops and eateries inside the ancient walls of this small town. Built in the 15th century and fortified in the 19th century, the surrounding wall around Guerande is one of the best preserved in all of France.

The salt marshes outside the city walls have been around a long time…the last of them built around 1800. Salt production here declined soon after, because salt was available more cheaply from salt mines. But you gotta love foodies…the influence of chefs and food lovers around the world have brought back the demand for this very special product. Salt workers now harvest about 15,000 tons of cooking salt a year, and about 300 tons of the very precious Fleur de Sel.

Worth its weight in gold!

The process is simple: the ocean tides bring the salt water in and channel it into shallow pools where the water then evaporates, leaving behind the beautiful sea salt Guerande is known for. When just a few inches of water remain, a salty crystalized film floats on the surface of the water. This is very gently hand-raked and produces the much sought after Fleur de Sel. Traditionally only women were allowed to rake this salt because it was believed they had a gentler touch.

Driving through the salt field was a wonderful experience. The roads are narrow, and wind almost endlessly through these flat marshes where salt workers spend their days raking, gathering and then bagging their precious harvest. You can stop anywhere along the way to buy your salt directly from these salt workers, which we did. It was easy to get carried away…we brought home over 20 lbs of salt! Of course, we shared it with friends. Otherwise, not only would my blood pressure have gone through the roof, but I’d probably be dealing with kidney stones as well!

Harvesting and selling salt in Guerande is a family affair.

One taste of Fleur de Sel, letting it gently melt on your tongue, and you’ll know what the big fuss is all about.

Our Fleur de Sel journey did not end in Guerande, however. After a couple of nights in that region, we headed south to the island of Ile de Re, just off the coast of La Rochelle, France. Connected by a 3km bridge, Ile de Re is a beautiful world unto itself, with an intricate network of bicycle paths that allow you to travel safely from one end of this flat island to the other, enjoying beautiful views as you ride through vineyards, salt marshes, beaches and small port towns.

As in Guerande, not only can you sample the local salt, but also the abundant supply of incredibly fresh seafood, especially their famous oysters. The salt flats seem somewhat newer in Ile de Re, but still very much a large part of the local economy. The salt itself differs in only the most subtle of ways from its Guerande counterpart and I would find it difficult to say which I liked better.

Ile de Re is long and flat, so many of the salt pools are larger than those in Guerande.

It may seem a bit silly to travel all this way for something is simple as salt. But it’s a journey I’m very happy I made…and will gladly make again in the near future.

A MOMENT OF BRILLIANCE IN PARIS

Posted: September 10, 2012 in chicken, Food, Paris, potatoes, spuds, travel
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I love French cooking. Whatever they create, no matter how simple, is almost always better than its American counterpart. Part of that comes from the demand for the best quality ingredients. Nothing comes out of a box or a packet…everything’s made from scratch.

So it was no surprise that when I was in Paris on vacation recently, and I was walking through a Sunday farmers market in the Marais district, that something as simple as chicken and potatoes knocked my socks off.

You can find rotiserrie chicken anywhere in the USA, and it’s common in France as well. But what made this so special was the potatoes. They took small fingerling potatoes, peeled them, and then placed them on the bottom of the rotiserrie oven, where all the juices, herbs, flavors, and yes–fat, slowly dripped down from the rotating chickens above, basting and flavoring these spuds like nothing I’ve ever had before.

It was an incredible moment, popping one of those golden morsels in my mouth, and savoring the wonderful flavor of something as simple…as a spud.

Read more: http://www.94hjy.com/pages/alz_food_blog.html#ixzz264Ffyp3j

CHEESE CURDS: TOOTH-SQUEAKIN’ GOOD!

Posted: September 6, 2012 in cheese, curds, Food, Rhode Island, Southern New England, Uncategorized
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Even if you’re a huge fan of cheese, chances are you’ve never tried cheese curds. Cheese curds are the solid parts of soured milk, either eaten alone or used in regional recipes, mainly in Canada and the Midwest of the United States. The locals call it “squeaky cheese,” because it literally squeaks against your teeth as you eat it.

Cheese curds are usually found only in areas where cheese is made, because it is at its best when it’s freshly made. American varieties are usually yellow or orange, colored much like cheddar cheese, though you can find uncolored curds as well.

My first taste of cheese curds came from an airport store in Milwaukee, Wisconsin, as I was traveling to the Upper Peninsula of Michigan to visit the in-laws.

But now, you can find cheese curds here in our area…and closer to home means fresher curds.

Our friends at Simmons organic farm in Middletown, RI make their own organic goat cheese from milk they get from their own goats. And every once in a while, Karla and Mark treat us customers to cheese curds as well. They are awesome and worth asking for.

Meanwhile, in Westport, Mass, the Shy Brothers farm, makers of those delicious thimble-shaped Hannabel cheeses, also have their own cheese curds, which I find occasionally at Lee’s Market in Westport. Worth a look the next time you’re there.

Whether you eat them by themselves–and they are addictive–or add them to a recipe (most famously used in that classic Canadian dish, Poutine, featuring french fries, brown gravy and cheese curds) cheese curds are something you have got to try.

With the home garden in full swing, we enjoy freshly sliced tomatoes, drizzled with balsamic vinegar and crumbled cheese curds. Or, we take fresh corn on the cob, drizzle a little fresh lime juice on it, and then crumble curds on top. Fantastic!

Read more: http://www.94hjy.com/pages/alz_food_blog.html#ixzz25gdnUVLo

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