Cheeseburger in Paradise: A Tribute to Jimmy Buffett

Cheeseburger in Paradise: A Tribute to Jimmy Buffett

❤️ 🍔 Cheeseburger in Paradise 🍔 ❤️

A Big Warm Bun and a Huge Hunk of Meat
Medium Rare with Muenster’d be nice
Heaven on Earth with an Onion Slice
I like mine with Lettuce and Tomato
Heinz 57 and French-Fried Potatoes
Big Kosher Pickle and a Cold Draft Beer

I join Parrot Heads worldwide in mourning the loss of our beloved Jimmy Buffett.

Jimmy’s passing has truly saddened me, as I’m sure it has for many of you. His music has held an extraordinary influence over our lives, instilling in us the courage to embark on incredible adventures, and crafting countless cherished memories.

Oddly enough, in the wake of this somber news, I found myself drawn to the kitchen to prepare and savor a straightforward yet comforting cheeseburger—a symbolic tribute to “Cheeseburger in Paradise.”

How To Make A Cheeseburger in Paradise

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Milanesa de Cerdo con Calabacitas

Milanesa de Cerdo con CalabacitasMilanesa de Cerdo con Calabacitas

Pork Chops Milanese-Style with Zucchini Corn Hatch Chile Medley
Salsa Roja, Mexican Crema, Cotija Cheese, Cilantro

Milanesa and Calabacitas are paired to create a flavorful, colorful and satisfying dish that brings together the vibrant tastes of Latin American cuisine. It’s served over Salsa Roja, a taqueria style creamy-spicy sauce made from red jalapeño peppers that is swirled with cooling Mexican crema. As a final touch, the tang of Cotija cheese imparts robust and salty notes, where herby cilantro and a squeeze of fresh lime make the dish sing.

Milanesa de Cerdo, also known simply as “Milanesa,” is an Argentine dish consisting of breaded and fried pork meat. Its crispy exterior and tender juicy interior make for a popular preparation that has been adopted in various Latin American countries.

Calabacitas is a traditional Mexican dish that highlights the natural goodness of zucchini and fresh corn. The name itself, “Calabacitas,” translates to “little squashes” in Spanish. The basic components include sliced zucchini, corn, and onions that are are sautéed together with garlic, chilies, cumin and oregano added to enhance the flavor profile.

Receta De
Milanesa de Cerdo con Calabacitas

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Crispy Skin Salmon, Spicy Coconut Curry

Salmon, Salsa Roja Coconut Curry

Crispy Skin Sockeye Salmon
Spicy Coconut Curry
Brown Basmati, Roasted Peanuts, Scallion, Cilantro

This piquant SALMON FUSION dish really packs in the flavors! It is an amalgamation of exotic Indian/ Thai/ Mexican elements featuring wild-caught sockeye from the pristine waters of Alaska, and then served on English dinnerware to boot! It’s a very tasty, almost effortless Global-Style dinner with a complex flavor profile and easy prep…

Crispy Skin Salmon, Spicy Coconut Curry Recipe

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Summer Squash Salad with Burrata

Summer Squash Salad with Burrata

Summer Squash Salad

🌿 🌼 🌿 🌼 🌿

Zucchini and Yellow Crookneck Squash
Burrata, Radish, Lemon, Red Chile, Pistachios, Edible Flowers

Sometimes it’s nice to serve a salad sans lettuce. Here, bountiful and seasonal summer squash step in for the ubiquitous mixed lettuces. Fresh and light, the salad is dressed simply with lemon juice and good olive oil.

Thinly sliced radish adds crunch and peppery notes, while cilantro leaves add the herbal character. A ball of burrata makes the salad fabulous with its mozzarella milky, grassy, floral notes and oozy creamy center. A few edible flowers make this salad even more summery.

Summer Squash Salad with Burrata

Summer Squash Salad with Burrata Recipe

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Chicken Liver Pâté à la Jacques Pépin

Julia Child's Annual Birthday Tribute

JULIA CHILD’S ANNUAL BIRTHDAY TRIBUTE

Chicken Liver Pâté à la Jacques PépinChicken Liver Pâté à la Jacques Pépin

Joyeux Anniversaire Julia Child! It has been an honor, a passion, and a tradition to celebrate the Chef’s birthday on Taste With The Eyes for several years now.

This year I imagine her dear, long-time friend, Jacques Pépin, inviting her over for an intimate luncheon that begins with her favorite upside-down martini. The first course includes his famous chicken liver pâté with toasted baguette, radishes from the garden with Maldon sea salt and European-style butter, cornichons and cocktail onions.

Chicken Liver Pâté à la Jacques PépinChicken Liver Pâté Recipe

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