We put this on our Ranch Eggs.
Error
This video doesn’t exist
Author Archives: Carmen's Bistro
Spanish Hot Chocolate / Friday Tapas Specials / Ongoing Exhibit: Paintings by Carl Voegtling
Fine Dark Chocolate, melted into Milk and Cream Spanish Style—
With Orange and Spice—Bring Spring Back & Chase Winter Away!
~ Tapas Specials for Friday April 5th ~
Braised Beef Short Rib: Carmelized Onion-Guava Barbecue Sauce w/ Fried Yucca
Crab Cakes w/ Cuban Remoulade over Saffron Rice and Veggie
Pollo al Jerez: Bone-in Chicken Thighs Braised in Sherry Sauce with Prunes, Raisins & Artichokes served w/ Roasted Potatoes
Vegetarian Paella: Saffron Rice cooked in Vegetable stock Loaded with Seasonal Veggies
Upside-Down Pineapple Cheesecake: Layers of Cheesecake, Meringue Cake & Carmelized Pineapple
Flan
New Exhibit — Paintings by Carl Voegtling
End Of A Long Busy Day
Ham w/ braised cabbage, veggies & some home fries in a delicious pan gravy.
The joys of owning a restaurant!
They Are Already Cooking
Home fries and Chorizo Hash, Black Beans and Tomato-Chili Sauce and Caramel Sauce for the Flan French Toast. On the veggie side of the grill, Veggie Hash and more Home Fries. With dill, just the way we like them
Weekend Specials—
Easter Brunch Anytime!
That Lime Crema Doesn’t Just Make Itself…
…but where would those Ranch Eggs be without it?
Start with fresh sour cream. Zest your limes into it. Add minced cilantro and salt & pepper. Mix well.
We use it to cut a heavy flavor or, in this case, to contrast a note of freshness with the spicy Chorizo or Veggie Hash. Serve with:
-Two eggs sunny-up
-Veggie or Chorizo Hash
-Tomato-Chili Sauce
-Mashed Black Beans
-Lime Crema
-Texas Toast
It’s a breakfast that stays with you but doesn’t overwhelm. Try it some day when you have a lot to do and don’t want to stop for lunch.
Making Veggie Tumbets
Small Spanish Napoleons made of eggplant, potato, peppers & tomato, seasoned w/ rosemary & thyme. Served in a tomato sauce w/ chickpeas.
Such artistry! In food, no less!
Bouillabaisse is Easy
The cooking. The spelling— that’s the hard part!
Lots of juicy veggies, plus the shells of the shrimp (you strain them out, of course).
This time we are putting in a full lobster tail in each bowl, and some big fat juicy shrimp, so we has to bump the price a bit.
Still it’s a bargain! And one of our most popular specials as well. Perfect for listening to sweet Cuban music!
Searing Lamb 1b
Of course, you start with a nice spicy marinade. The wine gets added to the pan for a six or seven hour simmer.
Next up: Searing directly on the hot top for a more intense heat
Error
This video doesn’t exist
Searing the Lamb 1
Good fresh vegetables and choice lamb are key.
Error
This video doesn’t exist
Carmen's Bistro 