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- Christo Gonzales
- Learning recipes is great, learn technique and its grand. ChezWhat is a virtual bistro with an ever changing menu based on the freshest most unique ingredients of the season. I have a passion for words and food and I love how well they go together, my kitchen explorations are my life and my life is food. Come with me while we experiment with flavors.
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10 comments:
how interesting. i like yucca! but have never cooked with it on my own.
mmm--makes me feel like I'm on the beach.
Damn I wanna be your neighbor!
Wow....did you come up with that recipe on your own, or did another dish give you the idea?
Hmm...sounds odd but i'll trust you...
Well, cod and onions sound pretty good.....
I'm pretty intrigued by this... I really think you can cook anything! :)
--snow
I love your cooking posts, so inspiring!
This dish is popular at 'cuchifrito'stands, it is usually in the steam table with the morcilla (blood sausage) and the pasteles (kind of like a carribean tamale) and it is called - simply enough - yucca con bacalao. I think it is so light and filling and salad like it is especially good in the summer.
Mmm, looks good, but you need to bread that and deep fry it.
I'm jokin', kinda. That looks really good. I need a live-in cook who would produce lavish quantities of this sort of stuff so I could stop going to a stop-and-rob for a breakfast corn dog or two each day.
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