Tacos al Pastor

Today is Taco Tuesday! These tasty Tacos al Pastor are so simple to make. I shared a recipe for Tacos al Pastor made in a slow-cooker a few years ago and decided to make one for the stove top… although the original al Pastor is pork that is made on a spit-grill, I don’t have one of those, so I cut a pork tenderloin into chunks then braise them in a pineapple-lime broth until they fall apart. Once shredded they fit perfectly into soft corn tortillas. With the addition of sliced red onion, fresh cilantro and shredded cotija cheese these Tacos al Pastor are ready-to-eat!

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Cocktail Corner: Passion Fruit – Sparkling Wine Sangria

On our recent visit to Panama we discovered a delicious flavor of Sangria. Omar at Tantalo Rooftop Bar in Casco Viejo, Panama shared with us his recipe for a Champagne Passion Fruit Sangria. It was so refreshing! Especially in the heat of summertime in Panama. Recently we decided to recreate this wonderful drink at home for our Cocktail Corner with delightful results. This is the perfect drink to share with friends on Memorial Day! Continue reading

Caribbean Teriyaki Burger

Caribbean Teriyaki Burger
When we visited Lauderdale-by-the-Sea last summer I saw a Teriyaki Burger on the menu at Aruba Beach Cafe. Their burger was a beef burger with grilled pineapple and Monterey Jack cheese…sounded really good to me! I actually didn’t order it but it’s been in the back of my mind ever since. So for today’s post I decided to create my own version of a Teriyaki Burger using ground chicken marinated in Honey Teriyaki sauce with fresh minced garlic. Instead of Monterey Jack I found a Mango Fire Cheddar cheese that was both sweet and spicy and used a fresh onion roll to provide the perfect tangy balance. The end result was delicious! So juicy that you may have to keep a few napkins on hand… Continue reading

Bacon Wrapped Pineapple in a Black Raspberry Soy Sauce

So simple and still the first appetizer to disappear at every party. It has become a constant request during the holiday seasons. I like to make them and freeze them on a cookie sheet and then store them in a big zip lock bag. When I have surprise guests or just need an appetizer, I pull out how many I need and pop them under the broiler. In 15 minutes I have a tasty ‘sweet & savory’ bite. I accompany this with a sweet and savory sauce and bingo… A Winner!    Continue reading