Here we take TIME and make SPACE for longer posts than Tu-tu-tu kitchenware cottage facebook. Here we COOK and TELL, we RANT and RAVE, we may even SPILL the SECRET SAUCE. From Mexico we explore the authentic and exotic. In our Nye Beach kitchen we cook and share to encourage your culinary aspirations and adventures. We talk cooking, we walk cooking. We photograph our finds and our creations and we share our oral gratifications with you.
Jody and mar love to cook.We cook and share from this well-seasoned kitchen, only a few steps from tu-tu-tu, our little kitchen shop. Friend us on facebook to see what we're cooking!
Sunday, March 31, 2013
Market Charcuterie
Tu-tu-tu kitchenware cottage @ facebook
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| basil and garlic stuffed brined "ham" |
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| Italian style sausages |
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| grilled sausage sandwiches (tortas) |
Thursday, March 14, 2013
New Mercado del Pueblo
the Mercado del Pueblo is a Sayulita farmers market that has really come into it's own this year.
It is a true bi-cultural fusion event.
antojitos with a few friends
Mexican finger-food snacks are antojitos
can I pour you a glass of Chilean chardonnay?
Tu-tu-tu kitchenware cottage @ facebook
Wednesday, March 13, 2013
Grapefruit Fueled Vehicle
Jody likes grapefruit, although orange and mandarin are also available.
we do make juice at home, but there's something special about the bicycle ride with juice in a polybag with a straw. Sip and ride !!
Friday, March 8, 2013
Gorgonzola and Spinach Quiche
Tu-tu-tu kitchenware cottage @ facebook
Mixiotes comida pre-Columbia
Starting with an original design oval tortilla mold, the folks at Mixiotes prepare a unique pre-columbian dish that is like a "foot-long" taco filled with a savory chicken and nopal (cactus) guisado in achiote sauce.
Tu-tu-tu kitchenware cottage @ facebook
Tu-tu-tu kitchenware cottage @ facebook
Herb Garden with Guardian
Mars' herb garden has basil, oregano, and rosemary. and is watched over by a 3 foot tall terra-cotta warrior sculpture.
Tu-tu-tu kitchenware cottage @ facebook
filete de dorado
Dorado, or mahi-mahi, is the most prolific food fish in tropical waters. It is fresh daily in the markets, at about $3.50 US per pound. It is very much like a light albacore, perhaps oilier. Grilled or breaded and fried, it is the most common fish taco or fish filet at any Mexican seafood restaurant. We like to cook it in a little butter and olive oil, and serve it with sauted vegetables and steamed brown rice for a healthy surfers meal.
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