The pineapple gets caramelized and layered with cheesecake & sponge cake. The blueberries are for garnish if they survive the photo shoot.

Good luck on that!

After simmering another half hour, Chris adds cilantro, adjusts the flavor and thickness, blends it down and calls it done.

Enjoy it over eggs or, with a little lime juice, over chicken. We’ll serve it some time and keep you posted!

We put this on our Ranch Eggs.

Ham w/ braised cabbage, veggies & some home fries in a delicious pan gravy.

The joys of owning a restaurant!

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

Easter Brunch Anytime!

…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.

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!

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!

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