Global Cuisine

It’s been a very, very short summer. I am not at all happy that 2 of my 3 kids are returning to school this Tuesday. WTF…it’s mid August! Packing lunches, getting up early(not a problem for me, but for them-YES), and routine is all part of this weeks drill.

Honestly speaking, I barely cooked this summer. It felt great to take a break, yet with school two days away it’s time for me to get back into the kitchen. Shopping, prepping, and organizing has filled my weekend. Cookies and brownies are made and frozen (perfect snack for the lunch box), farmers market organic fruits are flash frozen (great for morning smoothies), salad dressings are made and bottled, veggies are washed, meat and chicken are grilled (for easy sandwiches or simply served on their own), and the meal planning has begun!

Spending 30 or so minutes each morning on prep will allow me to get these nutritous and balanced meals on the table each night. Tonight’s dinner is one of my favorites. Combining all the ingredients in the morning allows the meat to marinate all day. Shaped into balls, skewered, and grilled, this is one of those perfect 30 minute meals.

Generally, on Cinco de Mayo, we go out to one of two of our favorite Mexican restaurants. I grew up going to Casa Vega. It truly is, in my opinion, the best, authentic restaurant in Los Angeles. The enchilada sauce is perfection, the crispy tacos with shredded beef cannot be beat, and the margaritas kick your butt. More importantly, it holds a whole lot of nostalgia for me. Another favorite is Lucy’s Cafe El Adobe. There is really nothing better than their bar-b-q beef tacos!

This year we are eating home. I have planned a festive meal to share with my family and I am making some of our favorites. Along with our favorites, I wanted to make something new. What I really wanted to make was chile rellenos. I don’t even order chili rellenos in a restaurant, but I had an anchoring to make these.

I looked through my Diana Kennedy Cookbook, a book I have had for over 30 years. I have made several of her recipes, but she did not really have a chile relleno recipe. Sooooo, I turned to the trusty Internet. I searched Saveur, Food & Wine, Cooking Light, and Epicurious. Epicurious was the winner. I found this recipe for a tart and I immediately knew that I wanted to make this dish.

There is nothing like ordering fresh fish at a sea side tavern in Greece. It’s one of the quintessential experiences when visiting the Greek Isles. My friend Rich Campbell, who has uncanny knack for finding incredible places to eat, introduced me to a wonderful spot in Oia on Santorini called Taverna Katina in the quaint Ammoudi Port.

It’s simple, casual dining at its best. Mrs Katina oversees everything and beams with pride as guests enjoy her authentic Greek dishes. If you visit, be sure to try her tomatokeftedes (tomato balls) – a house specialty.

They offer the freshest fish, which you can choose from the display case inside the restaurant. We opted for local snapper - served whole with simple lemon and olive oil dressing on the side - and it was some of the best I’ve ever had.

If a trip to Greece isn’t in your near future, you can grill fresh snapper in your own backyard. Grilling a whole fish (head and all) delivers a richer, deeper flavor than grilling boneless fillets. If your fish are a little larger (between 1 1/2 and 2 pounds), simply grill them a minute or two longer on each side.

On vacation for a week in Carlsbad, we enjoyed days without a set schedule. When to get out of bed? Maybe 7:30, or maybe not until 8:30. What time for a walk on the beach? Let's see when low tide is. We slept, ate, read, watched TV and went to the movies when we felt like it.

And we had great weather. Bright sunny skies. Temperatures in the upper 60's and low 70's. We discovered new places to eat, enjoyed our favorite coffee shop--Pannikin Coffee & Tea in Leucadia/Encinitas--and bought flowering plants and three blueberry bushes--that had ripe fruit on the branches!--from a great nursery, Cedros Gardens in Solana Beach.

What a great vacation. When we wanted to hang around the room, with our mini-refrigerator, wet bar and the 2-burner electric stove top brought from home, we made salads, soups and snacks.