Places I want to eat in my lifetime....

El Bulli
Cala Montjoi  Roses, Spain
This Spanish orgasmatron of the senses is at the top of my list for a reason.  Reservations are booked at least a year in advance for the tables of the grandfather of molecular gastronomy style of cooking, Chef  Ferran Adrià.

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In addition to tilapia, you can also include shrimp, mahi mahi, scallops or other shellfish.

This is pretty much the ceviche recipe I used:

http://www.recipezaar.com/111154
Ingredients

• 2 lbs tilapia fillets or other firm white fish fillets, cubed
• 8-10 garlic cloves, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons fresh cilantro, chopped

Red Fire BarMexican ancho y chipotle chili peppers, Ceylon cinnamon and dark chocolate. 55% cacao ( Read more... )

I made the most amazing dip last night to eat with my Wasa rye crackers (no wheat)

2 whole red peppers (roasted and skins removed, or buy them already done)
2 garlic cloves
1/2 jalapeno (less if you don't like spicy)
8 oz of cream cheese (1 box)
1/4-1/2 cup of Monterrey Jack cheese, shredded
spices to taste (cumin, pepper, salt, brown sugar, etc) ( Read more... )

Last night I made Corn Chowder

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Tweet is just outside the vietnamese district in Chicago. A small hidden gem amongst the good vietnamese foods and rows of Peking Duck (why in viet town?). The decor was nice, what I'd call "retro-modern" with a mix of vintage silverware, ikea-esque lamps and 1950s seat cusions. The lighting was low and the restaurant like many in chicago was ( Read more... )

I made a really delicious bite to eat last night ( Read more... )