Archive for the Category ◊ plaintain ◊

15 Oct 2008 Argentinean Style Beef with Fresh Herb Chimichurri
Author: petermarcus |  Category: Photography, Recipes, argentinean, beef, chimchurri, dinners, filet, food, plaintain, sauces  | 17 Comments

Because of the Bocuse d’Or blitz, Christey and I took a day to eat our way around the Epcot Food and Wine Festival. One of the city booths was Buenos Aires, where they served a beef with chimichurri that was probably one of our top-3 dishes in Epcot for this year’s festival.

A couple days ago, we were craving it again, and perusing my magazine collection, I found that Gourmet magazine had a Argentinean-Style Beef with Chimichurri just a couple months ago, in their August issue. It was adapted from the Abingdon Manor restaraunt in Latta, South Carolina, and I’ve adapted it myself to what I was able to buy or grow. While I was buying ingredients, I saw some wonderfully ripe yellow plantain, so I served it over some shredded plantain hashbrowns.

Southern hemisphere after the jump

01 Jul 2008 Baby Back Ribs with Guava Barbecue and Fried Plantain Chips
Author: petermarcus |  Category: Photography, Recipes, baby back ribs, barbecue, dinners, food, guava, plaintain, pork, sauces  | 8 Comments

It’s been summer in Florida for a few months now (in season, if not by calendar), but nothing says summer like ribs.

I lived in Atlanta for a decade, and barbecue always means pig in Georgia. There are heated debates about wet (sauce-slathered) ribs vs. dry (spice-rubbed) ribs, and a couple hundred years of heavily regional cuisine hasn’t solved the debate….though dry ribs seem to edge out wet in Northern Georgia.

I’ve never been accepted as a Southerner by native Southerners because I was born in California (on an Army base), my family is from Nebraska, and have actually lived chunks of my childhood in the North, from Connecticut to Washington, DC. I went to college in upstate New York, which is heresy to the college-sport loving South. I’ve lived in Florida more than anywhere else in my life, but most of that was in middle and southern Florida, which true Southerners consider to be the North with more humidity. I have no Southern cred with the people who truly inhabit the South.

So, with my lack of qualifications, how do I solve the wet-dry dilemma? I dodge it, and do both.

Baby back pork ribs, with a guava barbecue sauce, with a side of fried plantain chips.

wet, dry, it’s all pig