Boriqua Blog

Remember that ’80’s show with the theme song about going “where everybody knows your name”? That was definitely the feeling I experienced when visiting this lovely restaurant, Social Paraiso. The feeling is homey and warm, and we were shown to an adorable table in their tiny courtyard. Perfect for basking in the sun, while enjoying a delicious almuerzo with family and friends.

The courtyard table at Social Paraiso

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I was invited to do a segment on the Today Show for their “Spice Up Your Winter” series, and made a Mariscada en Salsa Verde, which never fails to delight. We served it with my notorious Arroz Amarillo (yellow rice) and an Ensalada Valenciana.

Daisy and segment Producer Alicia Ybarbo

Security Officers (and rabid fans!) Joe LaSala and Rick Fosorile

Miggy documented it from her vantage point!

Ensalada Valenciana

Al Roker, Daisy, Ann Curry and Maria Menounos

The hosts were all very gracious, and right before the segment ended,  Hoda Kotb rushed in, following the fragrant aromas that were eminating from the kitchen. Everybody loved it and the food looked gorgeous!

Al Roker, Daisy, Ann Curry, Maria Menounos, and Hoda Kotb on the TODAY Show

I can’t wait for my next visit with this incredibly fun crew!

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I took a minute to stop by the Rescue 1 firehouse in Manhattan to serve up a little post holiday dinner to the fellas. I met the boys from Rescue 1 about a year ago, when I was introduced to them by ex-firefighter and now chef extraodinaire Tom Hurley, of the west coast.

Salvaged door from original Rescue 1 firehouse

“Daisy Surfboard” last year at Rescue 1

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When I first planned my trip to Argentina, I prepared myself for the meat-fest that I knew awaited me, but never in my wildest dreams could I have come close to the actual experience of an Argentine asado, or grill. These Latinos are serious when it comes to their meat, and they have the grills to prove it, as I will be more than happy to show you in this and future entries.

Our little troop scheduled a Christmas Day dinner in Cabanas Las Lilas in Puerto Madero, not far from where the Scharffs have their apartment. As you approach the restaurant, you are seduced by the aroma of meat on the grill. We were definitely off to a very good start, as my clan are well documented carnivores.

Grill Masters at Cabanas Las Lilas

We ordered the Picadera Platter to help us get in the mood. It included Grilled Eggplant with Black Olives, Roasted Tomato with Olive Oil and Oregano and Baby Mozzerella, Roasted Sweet Red Peppers, Jamon Serrano with Chimichurri, and Tortilla Espanola (I really wish I could insert my tilde *~* over my “n”), and these deliciously addictive little breads made with yucca.

            Picadera Platter

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Whoa! Where to start? As I have mentioned previously, I spent the major part of Las Navidades with most of my family and some friends (both old and new!), in Buenos Aires this past year. Let me just say, that my sons have threatened to move to BA…..that’s how great the experience was! The weather, the country, the people, the food…there really aren’t enough adjectives in the dictionary to explain how wonderful our experience was in the country where El Tango was born.

We arrived in Buenos Aires on the early afternoon of Christmas Eve, where we were met by friends Paul and Paula Scharff, who were spending the holidays with Paula’s family (they all live in BA). So as not to waste any time, they whisked us off to the El Mercado restaurant in the Faena+ Universe Hotel in the Puerto Madero section of BA( where the Scharffs keep a lovely apartment) where we enjoyed our first encounter with the Argentine marvel known as the empanada.

Marc, Dave, Angie and Lola in Mercado courtyard

Empanada platter (left) and Beef Picadillo Empanada (right)

Blue Cheese and Onion Empanada and Chorizo Empanada

An Humita (Creamed Corn Empanada)

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• 10 cups Chicken Broth
• 1 celery stalk, cut in half lengthwise, then into ½-inch pieces
• 1 red bell pepper, cored, seeded and diced (1/2 inch)
• 1 teaspoon saffron threads
• 1 pound very thin egg noodles, like Spanish fideos or angel hair pasta
• 1 cup shredded cooked chicken, reserved from making broth
• Chopped fresh cilantro
• Hot chili peppers, such as Scotch bonnets, Habaneros, jalapeno or serrano

Makes 8 servings

Heat broth to a simmer over medium heat. Add celery, pepper, and saffron and cook until the vegetables are softened and the broth takes on a rich color from the saffron, about 5 minutes. Bring a large pot of salted water to a boil.

Stir the chicken into the broth. Stir the noodles into the boiling water. Cook, stirring gently, until the noodles are tender, 5 to 6 minutes.

I like to mash half (or less) of a hot pepper, like a Scotch bonnet, at the bottom of each bowl. You can control the heat by the choice of pepper and by removing the seeds and ribs. Divide the noodles among the bowls and ladle the hot soup over the noodles and pepper. Sprinkle some of the chopped cilantro over each.

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• One pound firm white fish fillets, either one kind or a mix of things such as halibut, sea bass, monkfish or swordfish
• Various shellfish, (optional, see note below)
• Fine sea or kosher salt
• Freshly ground black pepper
• All-purpose flour
• Vegetable oil
• 1 tablespoon olive oil
• 1 large Spanish onion, diced (about 2 cups)
• 1 red bell pepper, cored, seeded, and diced fine (about 1 ½ cups)
• 1 leek, white and light green part only, cleaned (see box opposite) and chopped fine
• ½ cup chopped fresh cilantro
• 2 ajicitos dulces chopped fine (if you don’t have ajicitos, use a few tablespoons of finely chopped cubanelle pepper)
• 4 cloves garlic, chopped
• 1 teaspoon ground cumin
• ¼ cup alcaparrado or coarsely chopped pimiento-stuffed olives
• 1 cup peanuts, salted or not
• ¾ cup milk
• 4 cups bottled clam broth
• 2 cups water
• 1 yucca (about 12 ounces)
• 2 green plantains, peeled (see page 000) and cut into 1 ½-inch lengths
• 12 ounces calabaza or butternut squash, peeled (see page 000), seeded and cut into rough 1 ½- to 2-inch pieces
• 2 ears corn, shucked and cut into 1 ½-inch rounds

Makes 6 to 8 servings

Cut the fish into pieces about 1 ½ inches. (if you’re using monkfish as one of your choices, trim as described on page 000 and cut the tail into ½-inch rounds.) Season them with salt and pepper. Spread the flour out on a plate and dredge the seasoned fish in it, then bounce it around in your hands to get rid of excess flour.

Pour enough oil into a large skillet to fill ½ inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a lively sizzle when dipped into the oil. Add as many pieces of the fish as fit without touching and cook, turning once, until golden brown on both sides, about 10 minutes. Remove to a plate lined with paper towels. (If you choose to add shellfish, it’s not necessary to brown them first.)

Heat the olive oil in a heavy 5- to 6-quart pot over medium heat. Add the onion, pepper, leek, cilantro, ajicitos, garlic and cumin; cook until the garlic is fragrant and the vegetables are wilted, about 4 minutes. Stir in the alcaparrado.

While the sofrito is cooking, blend the peanuts and milk at low speed until smooth.

Pour the clam broth and water into the pot and bring to a boil. Skim any foam and fat that rises to the surface. Peel the yucca, cut it in half crosswise. Cut the thicker end into quarters lengthwise and the thinner end in half lengthwise. Cut all the yucca pieces crosswise into 1-inch pieces. Add the yucca, green plantains, and calabaza to the broth. Cook, partially uncovered, until the vegetables are tender, about 20 minutes.

Stir the corn into the soup, then the peanut mixture. When the broth comes back to the simmer, stir in the fish. (If you’re adding mussels and shrimp, do so now.) Cook until the fish is heated through and the corn is tender, about 4 minutes.

Ladle the soup into warm bowls. Serve right away.

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Feliz 2008!

Marc, Daisy, Angela and Dave in front   of Social Paraiso in Palermo, BA

Happy New Year everyone! I am very much looking forward to this year as one of growth and opportunity. I certainly started it out with a bang. As I mentioned before, I spent the holidays thru New Years Day in Buenos Aires, Argentina with the major part of my family (Jerry and Erik couldn’t get away). Paula Scharff’s family all live in BA, and along with her husband and friends, treated us to a super fantabulous time. When I tell you that we literally ate our way from one end of Buenos Aires to the other, it is no exaggeration!

The food in Buenos Aires is protein heavy with emphasis on meat (you all know me to be an avid carnivore), but I was very pleasantly surprised to note the very Italian influence on the food, and how very sophisticated and European it is. In addition, I found the neighborhoods of Buenos Aires to be equally charming, cultural, and diverse, and I will be blogging my trip to BA on Bblog so keep your eyes peeled.

Rosca de Reyes Daisy Style

Thank you all for your kind remarks and emails left regarding the NPR radio play that Esmeralda and I performed on Christmas Day. Both Esme and I have gotten some really warm and moving emails concerning the piece, and if you haven’t had a chance to hear it, they have it on the All Things Considered segment of the site on www.npr.org, and make sure that you let NPR know how you received the piece. We’re all about the feedback!

  Aside from the Fiesta de Los Reyes Magos, putting the Christmas decorations away, and going back to school, January has always been synonymous with “comfort food” for me. So in addition to the Rosca de Reyes for the festivities, this month’s recipes are going to include Chicken Soup with Noodles, Sancocho (in honor of Abuela), and Equadorian Fish Stew (Biche de Pescado). A nice, hot bowl of any of these satisfying soups and stews will happily feed your soul as well as your stomach, not to mention the enticing aromas that will fill your home.

No boricua’s blog would be worth its salt, if it did not share it’s Reyes Magos celebration, and so here it is. I got together with new friend and comrade in crime Chef Carmen Gonzalez and my brother Chef Pete, and between the three of us we rocked the heck out of the kitchen to share a Reyes with our friends that they would not soon forget.

Here are a few highlights:

Feliz Dia de Reyes Magos and a Happy New Year to one and all!

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