Good Idea: Aji de Gallina Salad

Aji de Gallina Salad
Key Lime Cumin Vinaigrette

What to do with flavorful left-over ingredients from the Classic Peruvian dish Aji de Gallina? Ingredients such as sliced chicken breast, aji de gallina sauce, hard-boiled quail egg, walnut, alphonso olive, shaved Parmesan, aji amarillo pepper, and diced potato? Add butter lettuce and a key lime cumin vinaigrette to make a fabulous Peruvian salad!

Aji de Gallina Salad. It is just perfect for dinner during this record setting heat wave upon us here in Southern California. To prepare this composed salad, arrange butter lettuce on a plate, top with the chilled left-over ingredients from the aji de gallina dish. Drizzle key lime cumin vinaigrette over entire salad. Spoon aji mayonnaise over the chicken breast. Garnish with thinly sliced aji amarillo pepper and chopped parsley.

Key Lime Cumin Vinaigrette
Combine one part fresh key lime juice with 3 parts olive oil in a small jar.
Add a minced shallot, about 1/4 t. ground cumin, salt & pepper to taste.
Shake well.

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Classic Peruvian: Aji de Gallina

Aji de Gallina

sliced chicken breast plus shredded chicken meat
a creamy aji pepper sauce
white rice/ boiled potatoes
alphonso olives/ hard boiled quail eggs/ walnuts/ grated parmesan


the classic peruvian chicken dish, aji de gallina
alphonso olives/ the national drink, the pisco sour/ alfajores cookies/
hot condiments – aji amarillo paste, thinly sliced marinated aji peppers, and rocoto paste

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What is TaStE WiTh ThE EyEs?

Welcome!

Come, have at seat at the table. Can I get  you a glass of wine? A crisp Grüner Veltliner, a luscious Pinot Gris, or perhaps a jammy Pinot Noir?

Taste With The Eyes is my other home, the one without walls. It’s here that I’d like to introduce you to my precious family and my cherished friends. It’s where we’ll have a blast cooking with my nephews Stone, 8, and Jett, 6. Join us as we celebrate the holidays, Passover and Thanksgiving being my favorites. Smell the roses, take a tour of my garden. Attend our themed dinner parties, like the Tribute to Jackie O dinner complete with pillbox hats or our over-the-top Top Chef Dinner with Stephanie Izard.

Travel with me and dine at the world’s finest restaurants from Chicago to Las Vegas, New York to Paris, and the local hole-in-the-walls too. Oh, and don’t miss our underground-style restaurant, The Sunken City Supper Club. It’s a fresh, local and secret place to seasonally mingle with friends and neighbors – to enjoy the camaraderie, great food, wine, and the awesome intimate jazz standards performed by local musicians. We hold one event per season, and the menu always reflects seasonal ingredients.

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Foodbuzz 24×24: Lusty Month of May Springtime Jazz Feast

SUNKEN CITY SUPPER CLUB

FRESH, LOCAL & (not so) SECRET (anymore)

presents

The Lusty Month of May: Springtime Jazz Feast

Our Sunken City Supper Club events feature live music, and awesome location, and a five course fixed menu plus a our signature amuse bouche and unique sherry courses.

The Sunken City Supper Club is a fresh, local and (not so) secret place to seasonally mingle with friends and neighbors – to enjoy the camaraderie, great food, wine, the awesome intimate jazz standards performed by local musicians Barry Anthony and Bill Ryan. We hold one event per season, and the menu always reflects seasonal ingredients.

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Foodbuzz 24, 24, 24: Porchetta Party, Baby!

Porchetta Party

Porchetta with Pan Sauce

The old gang is together again, this time for a PORCHETTA PARTY, BABY! Father Adam and I fell in love with porchetta at the Foodbuzz Festival in San Francisco and have been craving it ever since. The folks at Foodbuzz invited us to participate in their 24, 24, 24 event this month which showcases posts from 24 Foodbuzz Featured Publisher bloggers, highlighting 24 unique meals occurring around the globe during a 24-hour period.
The timing could not have been more perfect. Father Adam recently relocated to Southern California, and our dear friend Chef Allison is visiting from Washington, so we decided to throw a Porchetta Party, inviting our old friends who we worked with in the restaurant industry during the 1980’s. We were restaurant chefs, managers, waiters, and bartenders – all with fond memories of the business.

An Extraordinary Dinner with Fellow Bloggers


A Salad of Steamed Baby Beets, Frisée , Cumin-Paprika Fried Organic Garbanzos, Shallots and Greek Feta

The inspiration for this dish came from our dinner at AOC. Here, organic garbanzo beans are fried in olive oil with diced shallot, smashed garlic clove, hot paprika, and ground cumin.


Organic frisée is layered with very thinly sliced shallots, steamed baby beets splashed with good red wine vinegar and sea salt and freshly ground pepper, topped with Greek feta cheese. Warm garbanzo beans with the cumin-paprika olive oil is spooned over the top. The red wine vinegar on the beets plus the fragrant olive oil on the beans makes a great “deconstructed” vinaigrette. (I am excited to submit this dish, too, to “My Legume Love Affair” Event by Susan of The Well Seasoned Cook Blog).


Last week, the folks at Foodbuzz invited Featured Publishers to dine at Suzanne Goin’s awesome AOC restaurant in Los Angeles. Ben of Château Petrogasm blog selected the refreshingly esoteric wines to pair with this extraordinary meal including one of the few domaines that make excellent red Sancerre, Domaine Vacheron 2005. Ben’s wine blog of tasting notes through images is pure genius…

We dined together on a fabulous multi-course menu of:

  • chicken liver crostini with pancetta
  • roasted dates, parmesan and bacon
  • marinated beets, olives, fried chickpeas and feta
  • leek and cantal tart with thyme and pancetta
  • smoked trout, persimmon, endive and creme fraiche
  • petrale sole, split peas, ham hock and truffle butter
  • grilled skirt steak with roquefort butter
  • rabbit ragout with dijon, chestnuts and tarragon
  • chanterelles, ricotta gnocchi and sherry cream
  • sweet potatoes with bacon, romesco and spinach
  • sheep’s milk cheescake with cassis compote and almond croustine
  • chocolate and hazelnut dacquoise with gianduja mousse and salted caramel ice cream

  • Strangers just a few hours earlier, we departed after hugs and well wishes.

    Wonderful photos of all these dishes are posted at Foodbuzz Los Angeles by Jen of eating plum blog. If you think these dishes sound delicious, you must see her outstanding photography.
    You absolutely must visit Evie, she is hilarious. In her post on Mushroom Barley Soup, her advice on serving the soup is to “use a bowl, not a plate. These decisions can be so difficult.” Go to Hot Dish! to see what I mean.
    And Kat of Dirt Cake blog is the Pastry Cook at Spago Beverly Hills, lovely and very passionate about her craft…be sure to check out her yummy post on Oatmeal Cream Pie with a crème brûlée center.
    What is Foodbuzz?
    Foodbuzz: the first-ever community site devoted exclusively to food and dining content—an unparalleled resource for searching, surfing and sharing with fellow foodies everywhere.

    Maybe you already know Ryan the Girl, of The Pink Spoon blog and Managing Editor at Foodbuzz.com? If the future of Foodbuzz is determined by the quality of the people involved, it cannot help but be a smashing success.
    Before leaving AOC, I bought Suzanne Goin’s cookbook, Sunday Suppers at Lucques in which she penned, “Don’t wait til Sunday.” In addition to her fabulous recipes, she tells many charming personal stories. Her cooking style is pure and fresh and the book is an inspiration to cook local, organic, seasonal dishes using all the senses.


    A heartfelt thank you to the folks at Foodbuzz for hosting this event and especially for fostering a unique camaraderie among strangers with a like passion for all things food related.