Italian peperonata recipe is very popular and prepared with some little differences in almost all the Italian regions. Bell peppers are slowly pan fried along with onion and diced tomatoes. Peperonata is delicious served over toasted bread slices ore aside grilled meats. It’s flavor recalls me the Italian summer, where it is usual prepare this tasty dish in advance and bring it at grill parties in the countryside!
… GRILLED SEA BASS marinated with white wine and herbs
This Grilled Sea bass recipe perfectly combines my Italian flair with the flavors of Latin America. Italians love to marinate protein with wine and Chilean sea bass is great with this tasty technique. The wine breaks down the tissue allowing the assimilation of the flavors. Lime juice and mixed herbs enhance the taste of the fish. I paired sea bass with crunchy green beans, previously marinated with Kosher salt and garlic, then quickly grilled. This easy recipe is great for your barbecue party! It needs to be marinate only a few hours, which makes it possible to prepare both fish and green beans in advance at home, or directly into a cooler bag.
ASPARAGUS DIP with Dijon mustard and white pepper
This asparagus dip is very simple, incredible fast to make and soo good! I love combine the intense taste of asparagus with the sourly flavor of Dijon mustard. Served with chips or nachos this dip is great for a party, but it’s perfect also aside grilled meats!
HOGFISH ADRIATIC – Dreaming in Islamorada
Born and raised in New York, Chef Michael Ledwith began his culinary training in some of the best restaurants of the Big Apple. His next career adventure took him to the Caribbean where he learned to respect and beautifully cook seafood. Upon returning to the States, he created a name for himself in Central Florida, but longed for island life full of fresh fish.
Belizean food: a journey in Caye Caulker
Surrounded in the ocean Caribbean, Caye Caulker is a place where time runs slowly and the asphalt has not yet come. “Go slow” suggest the local people when you arrive to the island: the racket of mass tourism has stopped in San Pedro while luxury lovers prefer the resorts in the South of Belize. The nearby reef, the second largest in the world, is an irresistible attraction for divers, while the neighboring atolls offer white beaches and mangrove forests to explore. But, Caye Caulker is not just sea and sand; the influence of nearby Mexico and the Creole culture is felt deeply in the Belizean food and on this small island it is possible taste great dishes, simple, but well prepared. So between a boat trip sailing and a dive at the reef, you can relax with a cocktail at the Split savoring tasty grilled fish, burritos and excellent examples of Creole cuisine.
