Agua de Jamaica

A COOL DRINK FOR A HOT SUMMER PARTY

crisp, TART, refreshing
and HEALTHY !

a few quarts for less than .50 cents

whip up a batch of this for your next BBQ throw-down instead of spending all that $$$ on sugary store bought "contains 10% fruit juice" cranberry drink.

HEALTH BENEFITS?!...known to lower cholesterol, regulate high blood pressure, contains vitamin C and A, aids water retention...blah blah blah...

IT'S DELICIOUS !
it's pretty...
IT'S A LITTLE OUT OF THE ORDINARY...

you can find bags of the Jamaica (dried Hibiscus flowers) for about 3 dollars or buy it out of the bins at any Mexican super market.  i always keep an apothecary jar filled on the counter...it looks pretty and it's an easy beverage to whip up.  i boil some water before bed and throw in a handful of blossoms with a cinnamon stick and a bag of ginger tea or a few cardamom pods, let steep over night, strain through cheesecloth and chill the next day.

SIDE NOTE...if you don't sweeten it too much and leave out the cinnamon, this could possibly be a good alternative to red wine for the non-drinker/designated driver.

AGUA de JAMAICA

8 cups filtered water

 1 to 1 1/2 oz dried hibiscus flowers (a big handful)

1 cinnamon stick (optional, see side note above)
a few slices of ginger (optional)
or...a bag of Yogi Ginger Tea

sugar or sweetener to taste 

no need to use exact measurements. this is the way i throw it together.  after the first batch you will make it to suit your taste.

bring water to a boil, remove from heat and add hibiscus and cinnamon stick.  let steep for 20 minutes or let come to room temp.  strain and squeeze blossoms through a few layers of cheesecloth or a paper towel and sweeten to taste.  stir until sugar is dissolved.  i prefer this drink a little tart.

refrigerate and serve chilled as is...
if it is too strong add water or serve over ice.
blend with some sparkling water, fresh juice...pineapple, orange, apple or Trader Joe's Pomegranate Blueberry Ice Tea?...
i like to add a splash to Sobe Lifewater with a squeeze of lime.

or...MY NEW FAVORITE MIXER...Homemade Probiotic Fermented Lemonade

Agua de Tamarindo

PUCKER UP...

sweet...tart...refreshing

something a bit more festive than boring sodas, sparkling waters and whatever juice is available for a mixer.

this is a fun unique beverage for the NON DRINKERS.

quite often...i say, "QUITE OFTEN !"

 the non drinkers feel left out of the fun while everybody else is making their fabulous fruity "cocktails", laughing and mixing at the bar,

but HEY...we like to have our "party drink" too ! 

please don't ignore the thirst of

the most important person at the party...

THE DESIGNATED DRIVER!

i first came across tamarind when i went to Mexico a few years ago and picked them right off the tree.  i was a little skeptical of the ugly looking pod with the sticky gooey pulp, but i was told everyone eats it.  i loved it...i was eating them like candy.  they are very tart, similar to those sour dip sticks i remember as a kid.

BUT WAIT THERE'S A BONUS...it's healthy.

not only will it help digest that HUGE BBQ throw down, but...

it's filled with vitamins, minerals and fiber and has been used for many ailments including sore throats and high blood pressure.  it is used for many digestive ailments AND it can lower cholesterol.  find more information HERE at Health and Wellness and HERE at Nutrition and You.com.

AGUA DE TAMARINDO

8-10 tamarind pods

4 cups drinking water

squeeze of lime juice

sweetener of choice...i used 3 packets Truvia

peel hard outer skin off the pods and remove the stringy part (seen in photo).  bring water to a boil and turn off heat.  put cleaned tamarind into hot water and let steep for 1 - 2 hours.  with your hands, remove the seeds by squishing the tamarind meat through your fingers.  this is a gushy job.  when all seeds are removed put tamarind/water mixture in a blender for a little wiz.  strain into pitcher, sweeten to your liking, i like to add a pinch of salt and chill before serving.

NOTE...tamarind pods can vary in sweetness and tartness so use more or less sugar (or substitute) as you see fit.

serve with some additions for the party guest...

a fresh squeeze of lime-lemon, fresh pinapple or a split vanilla bean?

a dash of Tapatio

a pinch of CAYENNE

La Tortilleria - real tacos in Kensington

I have just returned from Mexico.  It took me 15 minutes to get home.  Let me explain.

La Tortilleria is a tiny, authentic tortilla factory in an industrial part of Kensington.  It's owned and run by the lovely Gerardo and Diana, who are passionate about the real way to make tortillas - from wholegrain corn rather than corn flour.  Diana knows what she's doing - she's previously worked in a tortilleria in Mexico.

The way to make real tortillas is called nixtamal and, save for the machinery involved, hasn't changed since Aztec times.  Most modern tortillerias (and according to Diana, all other tortillerias in Melbourne) use processed flour, which is kind of like using instant coffee powder to make coffee.  At La Tortilleria, the process starts the night before with non-GMO Australian corn that's soaked in a calcium solution.  This helps the corn to release nutrients such as niacin (vitamin B3) and become more digestible.

The next morning it's ground in a stone grinder to create the masa or dough.  Other tortillerias start here, by mixing the prepared corn flour with water.  As I understood it, that's like instant coffee made with coffee powder...versus using freshly-ground beans and the resultant shot that's just streets ahead.  It also means that La Tortilleria's tortillas are 100% preservative and additive free.

The masa is fed into a tortilla press which rumbles and jiggles before plopping heavenly, warm, real Mexican tortillas onto a conveyer belt...into your heart.  You can buy them fresh, vacuum sealed (if you want to cook with them, say, in a few days' time) or best of all - eat them in house with some Mexican street-style toppings!

Gerardo and Diana are really proud that they have the support of Melbourne's Mexican community who have been coming in droves to have Mexican that's just like back home.  They have a disarmingly simple menu of tacos, taquitos (rolled and deep-fried filled tortillas), sopes (hand-pressed, fat tortillas) and more.  This behemoth platter for two (four goodies each, plus guacamole) was $40.  Guess what - La Tortilleria use only free range meat and eggs!

I've eaten a lot of great tacos in Chicago, which has a large Mexican community.  My fave is tacos al pastor - you can read a bit about them in Chi-town in this old post of mine.  La Tortilleria's were delicious, with the meat carved from the spit (like a souvlaki) and spiked with spiced pineapple.  I thought they needed a dash of salt, but apart from that, holy tamales!

La Tortilleria have a fantastic self-serve sauce "bench" where you can load up with amazing chipotle sauce, Gerardo's special sweet mango salsa, pico de gallo and real corn chips, made by deep-frying actual tortillas.

Adored this Mexican spiced coffee, black and sweet with cinnamon and more.  I was so excited about the food I forgot to ask how it's made, but it's delicious.  La Tortilleria also have a fantastic selection of Mexican ingredients for sale - tomatillos, achiote paste and more.

La Tortilleria are open for lunch and dinner Thursday through Sunday.  The business is only five weeks old, but I predict it's about to go absolutely gangbusters.  This is the sort of thing Melbourne loves - uncompromisingly authentic food, made with skill and passion.  And how many times can you say you've eaten food made by someone who's climbed Mount Everest?  Gerardo has!

La Tortilleria (Facebook page)

72 Stubbs Street, Kensington

Phone:  9376 5577

Hours:  Thurs-Fri noon-2.30pm, 6pm-late; Sat-Sun 11.30am-3.30pm, 6pm-late

Chocolate Covered Chicharrones

chocolate covered bacon?...no

old news...

CHOCOLATE COVERED CHICHARONES !

dare i say...BETTER THAN BACON ?!

this is another one of those...

"it cant be true"
"no you didn't !"
"i don't think so..."

GIVE ME ANOTHER !...GIVE ME MORE !

these are a must for your Cinqo de Mayo festivities.

SPICY CHOCOLATE COVERED CHICHARONES
with roasted salted almonds

what you'll need...
chichaorones...the real ones are best.  i didn't weigh mine, but buy extra because you'll be surprised how far the dipping chocolate will go.  you'll find them at a Mexican market like NORTHGATE in Santa Ana, El Matate in Costa Mesa and sometimes at your local convenience store.  they are a little more hard and dense than the ones you see at the supermarkets.  i haven't tried the puffy store brand like Mission Pork Rinds because i don't think they would hold up as well.  they seem to de-crisp with any little moisture.
1 lb. "coverture" dark chocolate.
i find Guittard Chocolate Wafers to work best for a clean dip.
roasted salted almonds, chopped
red pepper flakes

get everything out that you might need.  like tray for drying/setting lined with parchment.   chop the almonds and put some pepper flakes in a little bowl.
TEMPER YOUR CHOCOLATE... i wont go into the EASY MICROWAVE METHOD because you can find it HERE in my post about Chocolate Cover Bacon and HERE from Alton Brown.   tempering is a must for a good clean crispy snappy finish.

dip only a few at a time and sprinkle with almonds and pepper flakes before the chocolate sets.
work in a cool room or at night.  if chocolate isn't setting quickly, put the tray in the fridge for just a few minutes to set, then remove from fridge.
these stayed crunchy and fresh for a few days in an airtight container in a cool room.

Mexican Mole Truffles

authentic Mole usually has a zillion ingredients.

with all it's many layers of complex flavors, it seems to be one of the "mother sauces" of Mexican food

AND everybody's Mother has their own interpretation of this classic "mother sauce".

being that mole is well known for it's chocolate enhancement...

i thought why not make a MOLE TRUFFLE ?

to keep with the mole tradition of a zillion ingredients, i tried to add in as many of the classic ingredients as possible.  i know it sounds involved, but the flavors hit you in layers and you can almost taste each one as the chocolate melts and lingers on the palate.

OR in a nut shell...

it's a darn GOOD CHOCOLATE  BALL

MEXICAN MOLE TRUFFLES

1 Valrhona 61% dark chocolate bar...8.5 oz....chopped small

3/4 cup plus 1 Tbsp whipping cream

1/2 - 3/4 tsp cinnamon
1 Tbsp dark brown sugar

1/2 - 3/4 tsp ground cumin, rounded

1/4 tsp chipotle powder

1/2 rounded tsp Mexican oregano

1/2 rounded tsp espresso powder

1/8 tsp ground cloves

1/8 tsp ancho chili powder

1-2 tsp molasses

1/4 tsp almond extract

1/2 tsp vanilla bean paste or extract

15 raisins, chopped...more (softened) if adding into truffle.
roasted salted almonds and cocoa powder for rolling

put chopped chocolate in a glass bowl and set aside.

in a small sauce pan add the cream, brown sugar, cinnamon, cumin, chipotle, oregano, espresso powder, cloves, ancho chili powder and raisins.  bring to an "almost boil"...turn off heat and let sit for 15 minutes, stirring every now and then to prevent a skin on top.

bring temperature back to almost boil...just bubbling around the sides.

pour cream mixture over chocolate THROUGH A STRAINER.  lightly press what you can through the strainer.

begin stirring from the middle.  as the mixture comes together, stir all around to incorporate.  add vanilla bean paste, almond extract, and molasses.  stir to incorporate.  TASTE TEST.  you might  need a little more...something...you be the judge.

let it sit for a bit.  when it's getting close to room temp give it another stir and stick it in the fridge...UNCOVERED.  in an hour or so come back to it,  COVER IT and leave it for a few hours or over night is better.  it should be completely set.

when ready to roll, bring it out of the fridge for a while until it is a bit more pliable or easy to scoop.   roll into 3/4 inch balls using thin rubber gloves.  gloves make this process much easier and less messy, trust me...go get some.  at this point you can roll them in cocoa powder, chopped roasted salted almonds or dip in tempered dark chocolate.  please DO take the time to temper your chocolate if dipping.  check here for some tips and tricks i've learned so far and check here for some good tempering info.
keep truffles in the fridge and re-roll in cocoa powder if necessary just before serving for a fresh look.  truffles are best texture at room temp.

NOTE...for the first batch i strained the raisins out...but for the second batch i added in some soft raisins, chopped small.

ALSO...i have found that brands of good chocolate behave differently.  Valrhona seems to be a harder set than Guittard Coverture and Scharffenberger.  not to worry they all set and are delicious...but i DO recommend using Guittard "coverture"dark chocolate for dipping.

Tacos and live music at Footscray's The Rev!

If it wasn't already so awesome to have a new local, Footscray's The Reverence now serves a Mexican menu!  We're talking pulled pork tacos, black bean burritos, chimichangas and more.  HOT DIGGITY!

The fam behind venerable North Melbourne punk institution The Arthouse have taken up residence at the old Exchange in Napier Street, christening it The Rev.  There's live music right throughout the week but since I saw this vid last year - 

- I've been hanging for some nearby Mexy goodness.  When I saw this video for the first time with a few friends, when the dog thinks of the taco, I swear we all jumped up at once and screamed!

$6.00

There was more swooning than screaming when this wicked pulled pork number landed on our table, though.  Gorgeous silky pork with crunchy cabbage in a proper, fragrant soft corn taco - why didn't we just order 10 of these?!  PS:  The Rev are seriously vegan friendly, offering a vegan pulled "pork" taco, smoky "chicken" torta, tofu and black bean burrito and loads more. 

$5.00

More street-style goodness, with really smoky corn cobs dressed with mayo, chilli and lime.  Delish.

$6.00

Loved these shoestring fries, really crunchy with seasoned salt and vegan mayo for dipping.

$10.00

I wasn't totally sold on the corn crust Calabrese pizza - each salami slice had the anchovies and olives surfing on top, making an umami flavour bomb, but I think they'd be better spread out.  Mr Baklover thought the crust was really good though, robust and crisp.  Really, I think I was just lusting after more tacos.  There are vegan and vego pizza options, with gluten-free bases available as well ($2 extra).

Mr B wants to point out that they pour a really good Guinness and have a Roberto Sport foosball table.  I love the Coopers and Fat Yak on tap and reading all the graffiti in the toilets.

  

And evidently everyone loves the courtyard, bliss on a hot summer's eve.  The hot tip is Tuesdays, for $3 tacos and $3 Tecates.  Now - that noise would be YOU screaming!

The Reverence

28 Napier Street, Footscray

Phone:  9687 2111

Hours:  Tues-Thurs 3pm-1am, Fri-Sat noon-1am, Sun noon-11pm (closed Mon)

Food trucks a go go - tacos and burgers in the West!

Does this sound familiar to anyone?

If you were burger deprived in childhood, weep no more - Mr Burger is here!

This is one spiffy food truck operation, with two trucks dotting Melbourne now.  You'll find one semi-permanently tucked off Therry Street near the Vic Market, and one regularly roving around Melbourne including the western suburbs!

I love their clean, zippy design.  Ordering's a toss up between the "classic"Mr Burger with mustard, mayo and more, the Mr Meat with bacon and BBQ sauce, or the Mr Veg with a falafel patty.

Fries are pretty standard but hot, salty and crisp - everything you could want!

I reckon these are damn fine burgers.  Both patties that day were a little pink, which I like - it's popular in the States to have your hamburger done medium.  Often Aussie burgers taste like the sum of their parts, with dry-ish meat patty and chunky lettuce and tomato.  Not so at Mr Burger - everything gooshes together to make a juicy, meaty party in your mouth.  Love!!!

But what's this?  Two food trucks for the price of one!  Dos Diablos have also starting spreading their brand of tasty hellfire across the West.

Loving the vintage-y truck, complete with crossed pitchforks at the front.  Everything here's gluten free...

...and we love a pulled pork or "carnitas" taco, well-seasoned meat loaded generously onto a proper corn tortilla and dressed up with tomatillo salsa and a little shredded cabbage.  Wickedly good fries, too, tossed with seasoned salt and squirted with spicy ketchup.

Best of all - tomorrow, Saturday 9th Feb, Mr Burger will be at Pilgrim Street Park and the Horsey Park!  (Bristow Reserve, Seddon and Shorten Reserve, West Footscray).  As for Dos Diablos, keep your eye on their Facebook page for today and tomorrow's tasty incarnations!

COCO ADOBO Truffles...dairy free

THE PERFECT IMPERFECT BITE

when it comes to truffles...

the most important element is getting it from hand to mouth.

once you're in...the smooth dark chocolate ganache should

overwhelm any minor exterior imperfections.

PERFECTION IS NOT THE KEY HERE...

flavor and texture is what it's all about.

 

about these imperfect little truffles...
deep dark chocolate, a hint of cinnamon and a smoky kick from adobo sauce...
AND dairy free you say ?
yes...i've been experimenting with coconut milk as a substitute for the heavy cream with fabulous results.

YOU CAN NOT TASTE THE COCONUT MILK.

it will not affect your flavor profile.  my taste tester friends did not notice the difference in taste or texture.  i will probably use coconut milk for most of my truffles from here on out.  there's always a can in the pantry and a block of good chocolate somewhere in the house.  i highly recommend you stock the same for some impromptu late night truffle making.

COCO ADOBO DAIRY-FREE TRUFFLES
should make about 25-28 truffles

12 oz good dark chocolate
(for this one i used Scharffenberger)
1 cup of coconut milk...canned, full fat
3 Tbsp adobo sauce (from the can of chipotle chilis)
3/4 tsp cinnamon
1 Tbsp brown sugar
1/2 tsp espresso powder
1 Tbsp aged balsamic...optional
good cocoa powder for rolling

chop chocolate into very small pieces, no large chunks.  put in heat resistant bowl...set aside
in a small sauce pan add the coconut milk, adobo sauce, espresso powder cinnamon, brown sugar and balsamic (if using).  stir and bring to an almost boil...slowly so it doesn't over boil.  should be bubbling around the sides.
pour milk mixture through a strainer into chocolate bowl.  let sit a minute or two.  slowly begin stirring from the middle and watch the mixture come together.  as it comes together gently stir so it is well incorporated.  do a taste test...sometimes i add just a little more cinnamon or hot spice at this time.  let this come to room temp, then refrigerate, UNCOVERED, until it is very firm.
make into balls wearing thin rubber gloves...mine were approx. 18-20 grams each and i think i got about 25-28 truffles...give or take what was eaten at the time of said rolling.

NOTE...these were a fabulous smooth and creamy mouth texture, but DO need to be refrigerated...they get a bit soft  if you want them a bit more room temp stable just add a little less coconut milk....or dip them in tempered chocolate.

Guzman Y Gomez

The burrito is the American souvlaki.  Antidote when the late-night munchies strike...seedy stomach settler, full of glorious grease and sauce.  A knight in shining silver foil armour.  When Mr Baklover moved here from Chicago, he began the transition from burrito cravings in the wee hours to settling for a souvla instead.  Of course, that was before the Mexican and American food craze swept across Melbourne, and now in Swan Street, Richmond alone - right near where we first lived - there are two new authentico Mexican joints where he could have found hangover salve in the form of burritos and tacos.

In a coup of sorts, Highpoint is the location of Victoria's first Guzman Y Gomez store - a chain that first started in Sydney, specialising in burritos, tacos and quesadillas.

It's an upmarket fast food setup similar to Nandos.  You order at the counter but take a table number and in a few minutes your grub is delivered to your table.

Thank you Ms A!

That day Mother needed a Bex and a good lie down after one Chardy turned into three.  Perfect, I thought, a big greasy burrito oozing with cheese for lunch - that will cure what ails me!  So off to Guzman Y Gomez we went.

The condiment station is extremely generous - you can load your burrito up with jalapenos and test your manliness with three different grades of Tabasco for nada.  

There are two burrito sizes - the adult mini and the kids version are the same size, as shown here.  If this is mini, the large must be the size of a small dog.  They are quite satisfyingly heavy and warm when clutched with two fists.

Two beef guerrero tacos, $8.50

These tacos were yummy.  The beef is super slow cooked and shredded in a rich, earthy sauce.  I'm pretty sure the cheese is proper Monterey Jack cheese.  The big surprise was authentic, healthy (and hard to find in Australia) black beans.  Pretty good.

"Little Guy" burrito with chicken, $5

This kids' burrito was packed with chunks of marinated chicken, smoky from the grill, white rice and a smattering of cheese.  The tortillas are delicious, really toothsome and tender.

Pork chipotle 'mini B' burrito, $6.50

This grown-up spicy chipotle pork burrito also had meltingly tender, pull-apart meat.  Those lovely black beans appeared again along with a pico de gallo chunky-type salsa, with all the juices running into soft white rice.  Out of the three meat fillings, I think the chicken was my fave.  They also do barramundi and an all-veg version.

Now hang on - where is the gloop, the mountains of yellow cheese and fatty, cheap meat?  It's clear that these were not the fast food burritos that I had been expecting.  Guzman Y Gomez don't appear to be perpetuating the Taco Bill-style cheese and sour cream fest that we have come to expect from el cheapo Mexican.  This lunch was fresh and relatively nutritious.  It's still a chain and it's still fast food, but it's a better option when you're marooned at Highpoint - although I wish they had real crockery for eat in like Nandos do, instead of everything being throw away.

So Guzman Y Gomez didn't cure my hangover.  In the long run, though, that's a good thing.  However, they do serve Coronas and margaritas, so maybe next time they can help me start a new one!



Guzman Y Gomez
Lower level, Highpoint Shopping Centre
Hours:  Sun-Wed 11am-10pm, Thurs-Sat 11am-11pm


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