Live Green Blog

On my last visit to Spain I met a very pleasent woman and a great home cook by the name of Nieves. Nieves is from a little village just outside of Madrid called Alcala de Henaves whos citizens pride themself on making the best paellas in all of Spain. I’ve tryed many diffrent versions of [...]

pileshka supa, quail egg, smoked red papprica

12 oz NY Strip, noir essence, peruvian purple potato, spinach

piking duck, cilantro, hoisin sauce, arrugula

ahi tuna, sesame seeds, fennel

Roasted Tomato, Buffalo Mozzarella, Basil

My gastronomical curiosity and love for travel is taking me to various kitchens in the Spanish capital of Madrid. Stay tuned for new recipes, wine suggestions, cooking techniques and fun images from the land of the Serrano…..

Baby octopus, pickled dikon radish, radicchio

Cooking suggestion: to tenderize octopus first scrub well with coarse salt, rinse off, submerge in cold water and bring to a simmer, simmer for approximately 1.5 hours. If you submerge the octopus in boiling water it shocks the meat and makes it rubbery.