I served the chicken with simple rosemary roasted red potatoes (recipe below) and broiled asparagus. I did it using a turkey baster, dumping the braising liquid into a glass measuring cup. The most complicated part is probably draining off the marinade-which converts to braising liquid-so that the glaze can go on the chicken. As marinated roast chicken goes, this one is pretty simple. I adapted their recipe for boneless-skinless chicken thighs, which cook in less time than bone-in turkey parts, allowing me to reduce the roasting time. Browsing through it this week, I stumbled upon their recipe for Bourbon Turkey, which struck me as a more refined and certainly better tasting version than what you or I may remember for the mall food court. We loved Barcelona so much that we are coming back soon.I've mentioned The New Basics Cookbook by Julee Rosso & Sheila Lukins before, but in a week where I'm featuring foods from the '90s it bears mentioning again, as it was published in 1989 and was an important source of inspiration when I was first learning to cook in the '90s. You are now added to our list of our other Peruvian friends that we hold near and dear to our heart. Thank you Julio for becoming a member of our family. If I could give this restaurant a 10 rating I would! He then came over and gave each of us a typical Peruvian dessert cookie, alfajores! That was the best version of that cookie I have ever eaten! After all that he said to us, “May God bless you and safe journey home”. He came over to the table with 3 shot glasses and poured us a full shot of Pisco and a mouthful for him. We hadn’t had Peruvian food in so long that we wanted everything on the menu but we tried to keep it reasonable…ha, ha! Needless to say, we were stuffed beyond belief at the end of our delicious, authentic meal. When we were ordering (too much food) he suggested a smaller portion of the chicken. ![]() He treated us as family because I think he could sense how very much we love Peruvians. Julio was so typically Peruvian in his graciousness and humility. The food here is amazing, the drinks are delightful but the Peruvian ambiance is the best. We were so excited to return the next night and showed up promptly at 7:30 to start a journey back to Peru. Julio then said to come in and he’d serve us a drink! Yahoo! We chatted a little, drank a GREAT Pisco sour and said we’d return tomorrow night. So in the meantime we started to ask questions about the restaurant and if Julio was actually from Peru which sparked a great conversation about all the things we love about Peru, their people, etc. We said that we only wanted a Pisco sour but he said to come back later. We noticed there were people eating in the restaurant so we attempted to go in but the owner, Julio said they were closed. On our first day in Barcelona we went to see the restaurant but in usual European fashion they were just about to close for the afternoon to get ready for 7:30 dinner reopening. restaurant was a two minute walk from our hotel. We love Peru, Peruvian food and especially the Peruvian people so we were excited to find out that this. I did a preliminary research of places to eat in Barcelona looking for tapas of course but then I ran into the description for this restaurant.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |