Travel Recommendations

     As many of you know, I am from a little island off the coast of Spain.  It is a very nice place to enjoy a summery vacation.  It is sunny most of the time, and the beaches are stupendous, although the water is rather cold.   Anyway, a cold bath seems to open up your thoughts and I promise that it will leave you fresh and awake.
     The economy relies mainly on tourists from all over the world.  Agriculture is also common.  Particularly they plant bananas, tomatoes, and potatoes, which they export all over Europe.  And this brings me to my topic: food.   There are many excellent restaurants in the island of Tenerife.  A great meal is of uttermost importance to Spanish people.  They leave work for two hours, just to sit at the table and enjoy a succulent lunch.  So if you ever visit the Canary Islands, take into account that from 2 o'clock in the afternoon to 4 o'clock, there are no businesses open.  Remember, Spaniards make of their "siesta"(afternoon nap), a religion.
     Back to the restaurants topic, I should say that I choose "El Rincón del Arroz" as one of my favorites in the South of Tenerife.  It is located in a small fishermen town called Los Cristianos.
     The menu is varied, fish, meat and their specialty: Spanish rice, which they cook in many different ways, and with many different ingredients.  It is a very friendly place, where every day you can find Juan, chef and owner greeting his clients as they come in (first in the picture).  Paco, is the Maitre 'di (he is at the center). He is in charge of running the dining room, and making sure that you have a great experience at "El Rincón del Arroz". He is a very efficient waiter, always with a smile on, and you do not have to be a wine connoisseur to decide about a decent bottle of wine.  You can trust Paco to serve you the best wine for your meal.  And last, but not least in the picture, Nino, the Sous Chef, who makes sure your food comes out perfectly delicious.
     A visit to El Rincón del Arroz is a requirement if you travel to Tenerife, since it has been featured many times in the Michelin Guide as one of the best restaurants in Tenerife.  This is an exclusive European guide where only the best are mentioned.  El Rincón del Arroz deserves such honor.

      You can check their full menu at their website: http://elrincondelarroz.blogia.com .
      Today, I will show you one of their appetizers:  Chopped Tuna with Mustard vinaigrette.  Mmmm, Mmmm Good.  This dish is delicate, flavorful, and it has an spectacular presentation. I hope you enjoy it as much as I do!

Chopped Fresh Tuna With a Mustard Vinaigrette 

    For the mustard vinaigrette, add to a bowl 1 egg yolk, salt, mustard, 1/4 teaspoon of honey and the 

juice of half a lemon.  Whisk it altogether.  Then, start by adding little by little extra virgin olive oil until

 it gets the consistency of a light mayonnaise.  

    Cut the fresh Tuna in little squares.  Put the tuna in a large bowl and mix it with finely chopped red 

onion and 2 to 3 tablespoons of the mustard vinaigrette.

     Take a cooking ring and fill it up with the Tuna, set it in a nice looking plate and decorate it with  

fresh lettuce and cherry tomatoes.

     So now... take an Albariño bottle of wine and ... Que aproveche!

      I love to cook fish.  And my kids really enjoy eating it.  Since I made this recipe, they do not complain about what's for dinner.  I try to choose any white fish fillet, soft in texture and big in flavor.  I know many of you might not even consider tilapia, but I found out that it is the perfect type of fish for my next recipe.  My in laws recently had a try at it, and Fresh Tilapia dressed in lemon sauce is a regular at their weekly dinners.  And now I recommend that you give it a try too.

Fresh Tilapia Dressed in an Exquisite Lemony Sauce
 Ingredients:

• 4 Tilapia fillets
• 1/4 cup of olive oil

• 1/2 cup of flour
• Juice of 1 lemon
• 3 garlic cloves
• A dash of Spanish paprika (pimenton dulce)
• Salt and pepper to taste

     First clean the fillets under running water and pat dry with a paper towel.  Add salt and pepper to them and set aside while you season the flour.  In a plate, I prefer a plastic one that I can throw away easily, mix the flour, a dash of paprika, a little salt and pepper.

   In a frying pan add 1/4 cup of olive oil and wait until the oil heats up under medium heat.  Meanwhile, dip each fillet in the flour mix, shaking off any excess.  We just want the fish, lightly coated.  When the oil is ready, start frying the fish, always under medium heat, to prevent the flour from burning.  Turn the fillets over when the edges look golden brown.  Cook slowly.  Let it sit in a serving plate until all the fish is cooked.

    In the remaining oil, saute the sliced garlic.  Just when the garlic is golden brown pour the lemon juice, and let it simmer for about 40 seconds to a minute.  Strain this sauce and pour over the Tilapia.  The dish is ready to eat.  Accompany it with a healthy salad and a side of mashed potatoes.  You are too going to love it.  Que aproveche!

     Hello everybody, I wish all of you a Happy Easter.  Today, I have some recipes that will make your mouth water.  One of them is perfect for this Good Friday, since its main ingredient is shrimp.  It is a Cuban inspired recipe.  I made it last night for my family, meaning in laws too, and they all loved it.  I dare you to try to cook it too, and of course, e mail me with any doubts.  Good luck.
 Camarones Enchilados (Shrimp Creole)
     This is not your typical mexican enchiladas.  Far from it.  This is a cuban dish that you eat with rice and of course, tostones, or fried plantains.  It is easy to make and it looks delicious and full of color in your plate.
Ingredients:

• 1 bag of shrimp (peeled and deveined)
• 1/2 green pepper (cut in strips)
• 1/2 red pepper (cut in strips)
• 1/2 onion (cut in strips)
• 1/2 cup of cilantro (chopped)
• 1/3 cup of parsley
• 4 garlic cloves
• 1/2 teaspoon of cumin
• 1/2 teaspoon of oregano
• 1 bay leave
• 1 teaspoon red pepper flakes
• 1/2 cup of white cooking wine
• 1/2 cup of fish stock (or water if you don't have fish stock)
• 1/2 cup tomato pure 
• 4 tablespoon of olive oil
• salt and pepper to taste

      Defrost the shrimp, if frozen.  Peel the tails off.  In a pan,  heat the olive oil and sauté the onions and peppers until golden brown.  Add the cilantro, parsley, cumin, oregano, red pepper flakes, and the bay leave.  Stir well before pouring the tomato pure.  Bring to a boil.
     Add the shrimps and keep turning them over so they get completely covered in the sauce.  Pour the wine and the fish stock (or water) and cover until it boils.  It is very important not to overcook the shrimp.  That is why you should serve it immediately.  The shrimp cooks quickly and if overcook it will taste like rubber.
     If you want to save time when cooking this dish, you should make the "sofrito" first.  This is, you can cook the sauce in advance, without the wine and the fish stock.  Then, before you are ready to eat, you can heat it up and add the shrimp, wine and water.  Stir it all up, cover and wait until it boils.
    Serve the shrimp Creole with white rice and tostones.  I will give you the tostones recipe next time.
This and one big mixed green salad, will make you the perfect host for the perfect party.
     Remember that there is no rule as to which wine you should drink with any food, but if you ask me...I  love to drink an dry white wine with my shrimp Creole.  Que aproveche!