Have been attending the Madrid Fusion 2021 Trade Fair.
The main themes are sustainability, Covid Safety Measures and the hospitality industry, future growth in tourism and ecological (bio) product resources.
Outstanding presentations. And some beautiful products to taste too …
Thank you for visiting my posts and have a wonderful day.
Thank you for visiting …
Quite a wonderful and fascinating event …
Leaving for home (AVE High Speed Train 2 hours and a half ) on Friday afternoon. It is 6 hours by car and flying is a hassel to be quite frank … The AVE is located in the centre of the city and do not have to worry about parking and a laborous trek north !
Country-style pork ribs liberally dusted with a pork rub, covered with foil, and into a 300° oven for 2 hours. Removed the foil, poured off the pork liquid, then slathered with Stubbs Original BBQ sauce and cooked uncovered for another 30 minutes.
Potato salad made with leftover roasted potatoes, chopped egg and red bell pepper, and minced red onion. A tiny bit of mayo to make it salad.
Broccoli Cashew Salad with green onion, dried cranberries, and crispy crumbled bacon, with the standard mayo/sugar/apple cider vinegar dressing.
Wine. And my heartfelt thanks to those who gave their lives to ensure freedom for those of us who came after.
Pork ribs here, too! Smoked baby-backs with COTC (not pictured - we serve after everything else or it’s all the kiddo will eat), cole slaw, cucumber-dill salad, and sauteed green beans.
My after-dinner activity is making jam with sour cherries foraged in our neighborhood. First timer.
@Barca, it all sounds very exciting to meet all of these Michelin starred chefs and to taste some of their creations.
Thank you for sharing your culinary adventures.
Dinner was an experiment with pork belly. Bone-in, which was new to me, and skin on. Probably should have roasted longer, as it wasn’t meltingly tender, but the skin/fat was nice and crispy. Seasoned the scored skin with s&p and sugar, overnight uncovered in the fridge. Before roasting, I painted the meat portion with a blend of 5 spice, chinkiang black vinegar, dark soy, brown sugar, and soy paste. the last 40 mins or so i poured water into the pan so they wouldn’t dry out (meat was up on a rack) and skin stayed crispy. TJ’s haricorts verts were blistered in peanut oil, then tossed with oyster sauce, maggi seasoning, a little brown sugar, and chili oil - so good! Sticky rice on the side, mine with furikake, chives & chili crisp, his just chives.
Very nice looking plate!
We were hoping to grill this weekend but plans were thwarted by unseasonably cold and rainy weather. Luckily hot dogs taste just as good on the griddle, and the cool temps made a pot of chili and brownies for dessert feel like a seasonable pairing!
Burger and orzo salad. I was going to grill but alas I was out of propane so did a quick sear in a hot cast iron skillet. Toasted telera roll, caramelized onions, tomato & bacon jam on the bottom and avocado Stilton mash on the top. Kind of an odd combo but it tasted good.
Busy weekend for me - with my own friends after a year!
No, no, I’m not back home - yet.
But I made a crazy suggestion to college friends in LA asking if they wanted to drive down for dinner - and they thought it was a great idea!
So last night, I had dinner with them (and their kids) at a new Mexican place nearby with a large outdoor patio.
Dinner was tasty. I had scallops over creamed corn - the corn was amazing, the scallops were crusted in some chilli blend. I also had yucca fries that were my whole reason to go there 
Others had a birria taco, steak taco, crispy zucchini taco, and spicy Caesar salad.
Today I met one of my college roommates (who lives here) for the first time, even though we’ve both been here all along. A lovely afternoon spent with her family, and a delicious lunch to boot - oven baked salmon with herb butter, salad, and crusty bread.
Dinner tonight was with friends of my sibling - the wife is Thai, and cooked a delicious meal for us - beef Penang curry, shrimp summer rolls, vegetarian red curry, stir fried tofu and vegetables, dumplings, and spring rolls.
Hearing this makes me so happy for you. Hurray!
This is oyakodon, chicken and egg over rice. You can make one in ten minutes or you can do some extra steps to add umami to the chicken and enrich the umami in the sauce:
I make my own (strong) dashi with 30 grams kombu, 30 grams (freshly shaven) bonito, and one liter of water. I salt the chicken for twenty minutes, rinse it in the sink, sear it on both sides and then put that partly cooked chicken in the room temperature dashi to absorb the umami as chicken cools and draws the dashi into itself then put it in the fridge overnight. I use that ‘sauce’ in the dish and proceed as normal and it makes all the difference. My Japanese friends said it was the best oyakodon they’d ever had.
I’ve started a new thread for June here:
Thanks Linda!
Looks amazing!
Saturday and Sunday were cold and rainy, not my favorite way to start the summer. Instead of a traditional summer meal, I went with something a bit more warm and comforting. Chicken with rice - somewhere between paella and arroz con pollo.
Dessert tasting at Madrid Fusion 2021.
There are no words to describe these two luscious fruit desserts.
The various red toned dessert: ***Michelin Quique Da Costa - Dénia, Alicante.
The multi colored dessert: ***Michelin Chef Atxa - Restaurant Azurmendi, Bilbao. Had done a marvelous presentation on his new book and was awarded a Green Star …
Thank you for visiting and have a wonderful evening.
wow - that looks and sounds wonderful.
