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What’s cooking in my kitchen?

There is a beautiful Thanksgiving poem waiting for you. Hope you like it!

I have always loved the writings by Mike (in Tokyo) Rogers. He has the distinction of being fired from every FM radio station in Tokyo - one of them three times! BUT, the best part is that he loves food. Do not miss his "Photographic trip to the grocery store", "Eating out in Tokyo for about $25 a day", "Japanese sandwiches are GO!", and two of my favorites articles: "So you want to be a sushi snob", and "The Future of Beef or 'Buddy Ever Eaten a Blowfish?". His new book "Schizophrenic in Japan: An American Ex-Pat's Guide to Japanese and American Society/Politics & Humor" is now on sale!

In the first photo I am showing off my new custom made plates I purchased in Ecuador. They follow the same technique used in Mexico to make "vidrio soplado", that are actually hand made, and hand painted glass pieces. Sin duda, a work of art. I prepared "Camarones al Ajillo", a traditional Panamanian dish that goes perfectly with steamed white rice.

Since we have access to wonderful seafood and fish..., I prepare them quite often. In the second photo, take a look at my "Mariscos a la Parrilla", or grilled seafood dish including shrimp, oysters, clams, corvina, salmon, and conch. As you can see, IF I have the pleasure to feed you,...you wont leave hungry!

Will be back with the recipes SOON!

Hugs,

Melissa

Tags: seafood, recipe, cookingdiva, chef, panama,

foto seafood pescado mariscos shrimp shrimps marisco fish panama cookingdiva recipe receta recipes

by Chef Melissa
November 23, 2005
2:51 pm

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Categories: RECIPES: seafood, RECIPES: breads, RECIPES: desserts, General, RECIPES: appetizers, RECETAS - Postres, RECETAS - Pescados y Mariscos, RECETAS - Panes
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La Receta del Dia: Fiesta Lobster Lasagna

Mmmmmm, I have an idea! how about tempting your family and friends with a "Fiesta Lobster Lasagna" and bring the best of our Caribbean cooking to your table? It is my duty to take our national cuisine far beyond the traditional rice, beans and platano en tentacion! Yes, and I am working on it

But..., do not get me wrong---please, do not! I am very fond of fantastic memories of the food I grew up with, the food that my grandmothers, aunties, uncles and my mother cooked with love for all those years. Cooking from scratch was the secret, using the freshest ingredients available, the ones that glowed with inviting colors: the colors of life! Despite the fact that my Tio Lucho made the most heavenly tamales (which I can only assume he is now making in heaven for the angels themselves) I am willing to try other great cooks formulas, or modify my own...just to see how they measure up to his!

BUT, let's do not get away from the fiesta lasagna with lobster..., that by the way you could prepare with shrimps, fish, octopus, clams,...almost any kind of fish and seafood or a combination of both to your $$$ liking

As I mentioned in a previous post, during my last trip to the San Pedro island in Belize we went to one of the most famous restaurants in town: Blue Water Grill, owned by Chef Chris Aycock. At the time, the only thing that made sense to me on the menu was the lasagna. However, when it was brought to the table, it didn't resemble the lasagna we were used to having back home. The ricotta cheese that is commonly used to make lasagna was replaced with a bechamel sauce, and the use of lobster was such a non traditional event. After taking the first bite, I fell in love! It was the best lasagna I Have ever tried. The bechamel, made an unbeatable combination, along with the Parmigiano-Reggiano. I have doubled the amount of it because that should dominate.

Now, the recipe (after the jump!)

lasagna lasana chef personal cooking cocina cook cocinar melissa de leon cooking diva cookingdiva panama gourmet receta recipe delicious deliciosa

Ingredients:

1-1/2 pounds dry lasagna noodles (please read note regarding using pre-cooked lasagna noodles)
2-1/2 pounds lobster meat, cut up and steamed.
1/2 cup Parmesan cheese
2-1/2 quarts bechamel sauce
1/4 teaspoon grated nutmeg
1/2 cup fresh basil leaves, chopped
parsley leaves, chopped (for garnish) optional.

Directions:

Cook the lasagna noodles for the half time required by the manufacturer. If you are using pre-cooked noodles, please do not cook them Drain and cool in ice water while still -al dente-. Cover the lasagna noodles with wet paper towel until needed.
Prepare the bechamel sauce ans season with nutmeg, salt and white pepper. Reserve two cups of the bechamel for the top.
While the bechamel still bubbling hot, stir in the lobster meat or your selection of favorite seafood. Remove from heat. Add the herbs and adjust seasonings.
Butter a lasagna pan or a Pyrex baking pan and spread a little of bechamel sauce at the bottom. Place one layer of pasta on the bottom of the pan followed by a third of the sauce and lobster mixture. Sprinkle with Parmesan cheese.
Place another layer of pasta at 90 degrees (crosswise) to the first one. Repeat two more times finishing with the reserved white sauce and plenty of parses an cheese.
Dot with butter and bake in pre-heated 350 degrees F (177 degrees C) oven for 1/2 hour. Let rest for 15 minutes the cut in squares and serve.

For the Bechamel Sauce:

Melt 6 tablespoons of butter in a saucepan. Add 6 tablespoons of white flour and cook few minutes to make a very light roux.
Remove briefly from heat and add 1 cup of milk and (using a whisk) stir vigorously until well blended. Return to the heat and add 11 cups of milk, combining well after each addition. Bring almost to boil when stirring.
Reduce the heat and continue to stir until sauce thickens. The sauce should NOT be too thin because the lobster/seafood will release some fluid.

Serves 8-10.

Tags: lasagna, lobster, cookingdiva, chef, panama, recipe

by Chef Melissa
November 05, 2005
4:43 pm

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Categories: RECETAS - Mariscos, RECIPES: seafood, RECETAS - Pescados y Mariscos, RECETAS - Cuaresma
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Dinner last night!

Dinner last night!
Hola desde Panama! as many of you know, I am on a diet program

To show you a proof of it, take a look at my dinner plate last night.

The plate was not small, ...the hand was just too big!

Will be back with my delicious recipes SOON!
Hugs,
Melissa

ceviche receta panama cookingdiva chef melissa hand mano recipe food blog seviche salad ensalada

by Chef Melissa
November 01, 2005
1:59 pm

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Categories: RECIPES: seafood, RECIPES: appetizers, RECETAS - Pescados y Mariscos, RECETAS - Ensaladas, RECETAS - Cuaresma
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