Patatas Bravas

Another hot and steamy NYC night, the solution, an appetizer of fierce potatoes to light up your mouth and take your mind off the humidity. Cooling down with some Kiwi and White Peach Sangria, Octavio and I enjoyed a nice Thursday meal.





One of the things that I miss most about living in a small apartment without roof access or a yard is grilling. Especially in the summer. The George Foreman Grill is no substitute. What I have found is the Delonghi Perfecto indoor grill. This is about the width of my small range and is all cook top. It gets hot enough to leave char marks and if you put a little water in the catch pan it creates very little smoke. I use this to make grilled shrimp kebobs and the Rosemary Monkfish pictured above. You can get one of these for around $100. I got mine off of eBay for about $40 including shipping.

Patatas Bravas

I have had this in so many tapas bars. Here's my take on it!

4 good sized Russet Potatoes
3 ripe tomatoes
1 Vidallia Onion
3 cloves garlic
2 tablespoons tomato paste
Juice of 1 lemon
2 sprigs fresh thyme
1 teaspoon of hot smoked paprika
1 fresh green chili (jalepño works)
1/4 cup + 2 tablespoons extra virgin olive oil
1/4 teaspoon tumeric
1/4 teaspoon cumin
Bunch fresh parsley
Sea salt and Pepper

For the potatoes, chop the potatoes in to 1 inch pieces and toss with salt, pepper and most of the olive oil. Roast for about 35 - 40 minutes in a 350 degree oven.

In a large sauce pan, heat up the 2 tablespoons olive oil, add the chopped garlic and chopped onions. Cook until the onions are just soft. Add the chopped and seeded tomatoes, tomato paste, chopped chili, sprigs of thyme, lemon juice and some salt and pepper. Cook until the tomatoes are soft. Add the seasonings and simmer until a good thick consistency. If you like things hotter as my boy friend and I do, add an extra half teaspoon of the hot smoked paprika. If you like things milder use the sweet smoked paprika instead of the hot. Remove the sprigs of thyme before serving.

Serve over the potatoes with a good helping of fresh parsley on top to balance the heat with some green!

Kiwi and White Peach Sangria

It's hot in the summer here! But since I live in Chinatown, I get access to some really interesting produce. In the summer, the white peach with it's more delicate flavor and less sweet taste is huge down here! So I incorporated it into a more asian influenced Sangria.

1 bottle dry white wine (I like to use a white Rioja like the Marques de Caceras)
1 white peach
2 kiwis
Juice of one orange, one lemon, and one lime
2 shots of triple sec
1 shot of lychee liqueur
ginger ale

Combine all the ingredients, except ginger ale into a pitcher and chill for at least 1 hour. Pour into glasses with plenty of ice and top off with a little ginger ale. Perfectly refreshing with the Patatas Bravas!

Rosemary Grilled Monkfish

for four
2 lbs Monkfish
6-8 fresh Rosemary sprigs
Extra virgin Olive Oil
Sea salt and pepper
Lemon for serving

Cut the Monkfish into three to four inch chunks and thread the rosemary sprigs through the fish. Season with a good helping of olive oil and salt and pepper. Grill, turning once until the fish is opaque. Serve with lots of lemon and a simple herbed salad.