Cafe de Olla

Deciding that, after a few days of appetizers by the pool, then appetizers before dinner, then dinner and cocktails, we could have a night of only one set of appetizers.  Somehow, the logic of ordering a bowl of tortilla soup prior to chicken enchiladas still made sense, though.  I could taste the smokiness of the roast chicken and soggy, fried tortilla chips have never tasted so good.  Highly recommended to any visitors in the Romantic Zone, especially paired with the enchiladas.

Pipi's Fajitas

Somehow I remembered Pipi's as authentic Mexican food.  It's really not.  Unless it's authentic American expectations of Mexican food, in which case, it is the best.  Shrimp fajitas soaked in garlic and tequila so fresh the vegetables are still crisp.  Warm tortillas, guacamole made spicy with extra chopped jalapenos at our tableside and an ice cold light beer.  This is exactly what I wanted to be eating in Puerta Vallarta and what I'm sure to crave the minute I return!

Madera, Take Two

For Julie's 30th birthday, we all went back to the Rosewood for an amazing dinner at Madera.  I love how close the hotel is, yet how removed from daily life it feels just being on the property.  It might have something to do with the dazzling wedding memories that make me spin with delight before I can even catch myself reminiscing!

After some time by the pool where we were served spa-tastic cucumber water, we retreated to John and Julie's hotel room to sip champagne.  The shrimp cocktails we ordered were kind of incredible: the shrimp were each about the diameter of John's thumb (at the thick part) and nearly wrapped around my wrist!  The cocktail sauce was spicy with horseradish and sweet, but my favorite part was how they were served on a bed of crushed ice, giant rock salt, and seaweed.  There was a raw saltiness flavor added back to the shrimp by the seaweed and salt that hinted at the sea but was more cultivated than the way a raw oyster tasted like the sea.

The atmosphere in the Madera dining room is simultaneously modern (the way a museum is modern) and comfortable (the way an old-timey B&B is comfy) and I'm not sure how they pull it off.  There is artwork on the walls that, in any other setting might be so post-modern no connection to it could be formed, but somehow amidst wood beams, country-style chandeliers and glass sculpture, it works.  The green to grey to purple rolling hills out the window lent something special too.

Dinner was lovely.  Just that.  My artichoke soup was velvety with chewy cheese gnocchi and a pesto made from something like arugula.  For the main course, the halibut sounded amazing (bacon was listed as part of the sauce) but since Julie was ordering it, I thought to mix it up.  John was clever enough to ask the waiter for his recommendations and when I heard him say "stuffed with melted goat cheese" I wasn't sure what was stuffed but determined I needed to order it!  It turned out to be red wine arancini (fried rice balls) injected with the goat cheese so it was hot, melty and delicious.  On a bed of greens, I pretty much liked my plate clean.  It was pretty rich fare, but that's to be expected I think.

We were so stuffed after our mains that we declined dessert but that didn't stop the kitchen.  Four desserts arrived to celebrate Julie's birthday, including the pine nut cake and beignets with rhubarb compote.  They even brought out a bottle of champagne for us, on the house.  I'm so glad to have so many great experiences at Rosewood—it's definitely for special occasions only, but always memorable.

Lemon Roasted Chicken

I recently saw a cooking segment on the Today Show with a roasted chicken stuffed with lemons and decided I had to try it.  So with a bag of cute, mini lemons and a whole chicken (with the goods still lounging about inside), I set to work.  In the roasting pan went chopped rutabagas, turnips and tiny multi-colored fingerling potatoes tossed in olive oil, Italian herbs and garlic.  Chicken prep was super simple: after cleaning out the (I can never think of a decent word for this) "cavity," went 2 lemons thoroughly poked with fork holes.  The skin was rubbed with Pam spray and Italian herbs including dried basil, parsley, oregano and thyme.  Over the top of the veggies and chicken went the zest of 2 more lemons plus their juice for extra kick. 

The final product was juicy and zesty with lemon.  After removing the vegetables and while waiting for the chicken to cool before carving, the roasting pan went on the stove.  The pan deglazed with white wine and chicken stock was still in need of something more, so in went a healthy half cup of dijon mustard.  The sauce was delicious and just thick enough.

Green Monsters

My cousin Debbie has an amazing blog, Savor Life Blog, with amazing, healthful recipes, always taking advantage of fresh, in-season ingredients.  She's helped me realize I am seriously not getting enough greenery in my diet!  One solution?  Green breakfast smoothies!  My first attempts were rather good, if I say so myself, now the goal is to increase greens, flavor and time before I get hungry again.  It's delicious and I love knowing I'm getting some veggies in the morning!  Here's my daily recipe:

• 1/2 cup diced mango
• 1 cup spinach leaves
• 1/2 cup plain yogurt
• 1 banana
• 1/4 cup sunflower seeds
• 1 1/2 cups water