PHOTO GALLERY: Eating — and Drinking — Our Way Through South America

Argentinian steak at El Palenque, Mendoza

Argentinian steak at El Palenque, Mendoza

Wine from a penguin pitcher at El Palenque, Mendoza

Ham and cheese empanadas at Mod Hotels Mendoza

Breakfast spread at Mod Hotels Mendoza

Breakfast spread at Mod Hotels Mendoza

Breakfast spread at Mod Hotels Mendoza

Masi Tupungato Winery, Uco Valley, Mendoza Argentina

Masi Tupungato Winery, Uco Valley, Mendoza Argentina

Masi Tupungato Winery, Uco Valley, Mendoza Argentina

Masi Tupungato Winery, Uco Valley, Mendoza Argentina

Domaine Bousquet, Uco Valley, Mendoza Argentina

Wine-pairing lunch at Gaia Restaurant

Wine-pairing lunch at Gaia Restaurant

Garden salad at Gaia Restaurant

Sous vide pancetta at Gaia Restaurant

Arroz con mariscos at Gaia Restaurant

Grilled beef filet at Gaia Restaurant

Grapefruit ganache with passion fruit and chardonnay ice cream at Gaia Restaurant

Bodega la Azul, Uco Valley

Steak with mushrooms potatoes at Estancia La Florencia, Mendoza

Bodega Alta Vista, Lujan de Cuyo, the Cradle of Malbec

Bodega Alta Vista, Lujan de Cuyo, the Cradle of Malbec

Clos de Chacras, Lujan de Cuyo

Shrimp pesto fettuccine at La Lucia, Mendoza

Pisco Sours at Hotel Cumbres Lastarria, Santiago de Chile

Pisco sours, empanadas and croquetas at Bar de Tapas, Hotel Cumbres Lastarria, Santiago de Chile

Tuna tartar at Peztoro

Wine tasting at Bocanariz, Santiago de Chile

Pear salad at Bocanariz

Salmon carpaccio at Bocanariz

Pavlova at Bocanariz

Lunch at Chipe Libre

Lunch at Chipe Libre

White fish ceviche at Chipe Libre

Shrimp causa at Chipe Libre

Tuna ceviche at Chipe Libre

Apple crumble dessert at Chipe Libre

Pan atomatado con prosciutto at Bar Liguria

Queso fundido at Bar Liguria

Maipo Valley, Chile

Maipo Valley, Chile

Undurraga in the Maipo Valley

Undurraga wine tasting

Chilean empanada at El Manso Toro

Grilled steak at El Manso Toro

Seafood risotto at El Manso Toro

Concha y Toro winery

Concha y Toro winery

Casillero del Diablo at Concha y Toro

Casillero del Diablo at Concha y Toro

Crab au gratin at Nolita

Seafood fettuccine at Nolita

Chilcano cocktail at Chipe Libre

Blue Jasmine cocktail at the Rooftop Bar at The Singular Hotel

Jester Saison at Jose Ramon 277

Choras potatoes at Jose Ramon 277

Steak avocado sandwich at Jose Ramon 277

Fricandela goat cheese sandwich at Jose Ramon 277

Shaina and I on our wine-tasting adventure

My Top 5 Bites in South America (described in 3 words)!

My dear friend Shaina — you might remember her from our Epcot eating adventure a couple years back — has always been a big supporter of my culinary exploration. So, when she took a year off to travel the world and told me to pick a place anywhere on the planet to meet up, I jumped at the chance. South America seemed like the perfect place for a wine-tasting extravaganza, with the vineyards of Mendoza, Argentina, and Chile’s Maipo Valley providing endless glasses of vino and unforgettable memories we’ll keep with us forever. Here are a few of our favorite bites from the trip.

#5 — Fricandela Goat Cheese Sandwich: Massive. Earthy. Over-stuffed.
at José Ramón 277: Chopería & Sanguchería, Santiago de Chile

#4 — Pan Atomatado Con Prosciutto: Salty. Tangy. Chewy.
at Bar Liguria, Santiago de Chile

#3 — Ham and Cheese Empanadas: Crispy. Buttery. Melty.
at Mod Hotels Mendoza

#2 — Grilled Beef Filet with Malbec Reduction: Tender. Rich. Seared.
at Gaia Restaurant, Mendoza

#1 — Tuna Ceviche: Light. Citrusy. Brightness.
at Chipe Libre: Républica Independiente del Pisco, Santiago de Chile

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My Top 5 Sips in South America

Sure, we ate loads of delicious food, but the fine wines and mixed cocktails we sipped were equally as memorable throughout the journey.

#5 — Pisco Sour
at Hotel Cumbres Lastarria, Santiago de Chile

#4 — Blue Reserve Malbec
at Bodega la Azul, Mendoza

#3 — Chilcano (pisco, ginger ale, lime juice, angostura bitters)
at Chipe Libre, Santiago de Chile

#2 — Founder’s Collection Cabernet Sauvignon
at Undurraga, Maipo Valley

#1 — Gaia Red Blend
at Domaine Bousquet, Mendoza

Cajun Two-Step: Red Beans and Rice

When it comes to Cajun comfort food, red beans and rice typically tops the list. And over the years I’ve come to make this dish two different ways, depending on how much time I have for cooking. The traditional low-and-slow method requires soaking the beans overnight and letting them simmer for hours, while the semi-homemade version uses canned beans to speedy up the cooking process. You do you — this is a judgment-free zone.

 

Traditional Red Beans and Rice
Serves 8-10

Ingredients
1 pound red kidney beans
Water to cover and soak
3 tablespoons butter, unsalted
1 medium onion, chopped
1 medium bell pepper, chopped
½ cup celery, minced
3 cloves garlic, minced
1 pound smoked sausage or andouille, cut into ½-inch pieces
1 cup green onions, chopped
½ cup parsley, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
½ teaspoon thyme
2 whole bay leaves
2 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
Chicken stock or broth to cover
Cooked white rice

Directions
Put the beans in a large pot and cover them with water. Cover and let the beans soak overnight. When you are ready to cook, use a large, heavy saucepan over medium-high heat. Add the butter and when it is melted, add the onion, bell pepper, celery and garlic. Sauté for 7 minutes, stirring constantly. Add the sausage and the remaining ingredients, up to the chicken stock. Mix together well and cook for 2 minutes, stirring often. Add the chicken stock to cover the beans completely, reduce the heat to simmer, and cook until the beans are tender, about 2 ½ to 3 hours. Serve hot over cooked white rice.

Note: I like my red beans to have more of a gravy consistency, so I mash some of the beans on the side of the pot while simmering to thicken up the sauce. Also, the recommended seasonings deliver a very spicy dish, so be sure to adjust to your taste.

 

 

 

Quick Red Beans and Rice
Serves 8-10

Ingredients
4 (15.5-ounce) cans red beans
2-3 tablespoons olive oil
1 medium onion, chopped
1 medium bell pepper, chopped
½ cup celery, minced
3 cloves garlic, minced
1 (13-ounce) link smoked turkey sausage, cut into ½-inch pieces
1 cup green onions, chopped
½ cup parsley, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
½ teaspoon thyme
2 whole bay leaves
2 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
Cooked white rice

Directions
Heat a large, heavy saucepan over medium-high heat. Once hot, add the sausage and brown for 3-5 minutes, set aside. Add the oil to the pan and then add the onion, bell pepper, celery and garlic. Sauté for 7 minutes, stirring constantly. Add the sausage back in and the cans of beans (with their juices) and then the remaining ingredients, up to the rice. Mix together well and cook until bubbling. Turn heat down to simmer and let cook for at least 1 hour, stirring often. Serve hot over cooked white rice.

Note: I like my red beans to have more of a gravy consistency, so I mash some of the beans on the side of the pot while simmering to thicken up the sauce. Also, the recommended seasonings deliver a very spicy dish, so be sure to adjust to your taste.

PHOTO GALLERY: Eating Our Way Through Iceland

Chicken Caesar salad at The Retreat Hotel

Miso soup at The Retreat Hotel

Roasted potatoes at The Retreat Hotel

Afternoon tea at The Retreat Hotel

Afternoon tea at The Retreat Hotel

Wine Cave at The Retreat Hotel

Wine Cave at The Retreat Hotel

Skyr butter with lava salt at Lava Restaurant

Beef tenderloin and fries at Lava Restaurant

Cod in mussel sauce at Lava Restaurant

Flavored crisps at Moss Restaurant

Scallops in blue cheese snow at Moss Restaurant

Roasted beets at Moss Restaurant

Arctic Char two-ways at Moss Restaurant

Cod with langoustine at Moss Restaurant

Basil granita at Moss Restaurant

Skyr ice cream at Moss Restaurant

Breakfast buffet at The Retreat Hotel

Lebowski Bar in Reykjavik

White Russian at Lebowski Bar

Cured reindeer at ROK

Wild mushroom risotto at ROK

“Plokkfiskur” traditional Icelandic fish pie at ROK

Braud & Co. Bakery

Kaldi Bar

Klaustur Bar

Cheese platter at Klaustur Bar

Cocktails at Apotek Restaurant

Grilled puffin at Grillmarket

Langoustine tails at Grillmarket

Grilled reindeer at Grillmarket

Tiramisu at Jamie’s Italian

Shrimp Tostada at MAR

Baejarins Beztu Pylsur

Hot dog at Baejarins Beztu Pylsur

Icelandic oysters at Skelfiskmarkadurrin

Beers at Mikkeller & Friends

Beers at Mikkeller & Friends

Smoked salmon at FISH MRKT

Lobster soup at FISH MRKT

Robata grilled minke whale at FISH MRKT

Vegetable spring rolls at FISH MRKT

Cinnamon pancakes at Egill Jacobson Kitchen

Avocado toast at Egill Jacobson Kitchen

Mushroom risotto with grilled chicken at Restaurant Mika

Croissant at Almar Bakari

My Top 5 Bites in Iceland (described in 3 words)!

We spent my birthday week exploring southern Iceland, from the milky waters of the Blue Lagoon to the steaming geysers of the Golden Circle and Reykjavik’s charming downtown sprawl. We even stayed in a bubble tent one night and were lucky enough to catch the mesmerizing Northern Lights. Along the way, we ate exotic meats and local specialties, with our favorites highlighted below.

 

#5 — Icelandic Cheese Platter: Diverse. Epic. Hyper-local.
at Lava Restaurant, Blue Lagoon

 

 

#4 — Beef Tenderloin: Sumptuous. Hearty. Silky.
at Moss Restaurant, Blue Lagoon

 

 

 

#3 — Rock Shrimp Tempura: Crispy. Spicy. Satisfying.
at FISH MRKT, Reykjavik

 

 

 

#2 — Arctic Char Sushi: Fresh. Fatty. Light.
at Spa Restaurant, The Retreat Hotel

 

 

 

#1 — Langoustine: Creamy. Garlicky. Succulent.
at ROK, Reykjavik