Caliente! Nuevo Latino Cuisine

How cold is it outside right now, especially anywhere USA? It's a three dog night. No, not the music group - I'm referring to how cowboys in the yee-old outback would describe how cold it was by how many dogs you would bunk with for warmth. A two dog night, nippy. A three dog night, especially cold. 

So, back to thinking warm thoughts, which brings me to a no dog night location and dining with spiced up Latino cuisine. Join me today at one of my favorite sun escapes, Old San Juan, PR.

I also want to give a big shout out to my ABC TV station in Puerto Rico; George Hirsch Living it UP! airs 11AM on Sunday. Hello WPRU!

It’s 83 degrees there, right now. Find an oasis. Have lunch or dinner at The Parrot Club located in Old San Juan, Puerto Rico. Relax and sip good refreshing Mojitos, or Sangria. Nibble on empanadillas while looking over the menu and breath in tropic air whipping through the restaurant while listening to Latin Jazz. Choose any of the especialidades (house specialties) such as, Pan Seared Camarones con Arroz Chifa, Plantain Crusted Dorado (my favorite) and Grilled Churrasco Steak. Leave room for sides; mofongo, crispy tostones and traditional rice and beans. 

Parrot Club, 363 Fortalezza St. Old San Juan, PR.

  

Melon Mojito Recipe

by George Hirsch | Makes two servings 

6 fresh mint sprigs, tear with fingers
1/4 cup watermelon puree
2 teaspoons turbinado, aka sugar in the raw
Juice of one lime
3 ounces light rum
Chilled club soda
ice
2 lime wedges 
2 small sprigs of mint

optional: for garnish, use sugar cane sticks for stirrers
Into two glasses divide the mint and sugar.
Crush mint with a muddler or the back of a spoon. Top with ice. Add the watermelon puree, lime-juice and rum. Stir well. Top-off the glass with club soda.

What's your poison?

Could it possibly be Pure Spirit nectar from a crystal scull?

Crystal Head Vodka (CHV) is the brain child, (no pun intended) of actor/musician/writer, Dan Aykroyd. Akkroyd has been producing wines and spirits for years, but his long time fascination with ghosts, spirits, and other un-worldly presences has made this project especially special. In fact, it was his interest of the supernatural and the story of the 13 Crystal Skulls that inspired his creation of Crystal Head Vodka.

Crystal Head Vodka is “Quadruple” distilled, then “Triple” filtered through polished crystals known as Herkimer Diamonds. It is non-enhanced “Pure Spirit” free of any additives such as sugar, glycerin, or citrus oil.

It is non-enhanced “Pure Spirit” free of any additives such as sugar, glycerin, or citrus oil. Smooth.

It is produced in St. John, Newfoundland, located off the Canadian Coast, approx 1,000 miles east from any polluted water or air. And CHV is Kosher certified to insure all the ingredients & phases of production are of the highest quality and standards. 

Available in North America, under 50 dollars.

image: Crystal Head Vodka

New Years Champagne Cocktail

Well- Happy New Year!

Champagne is recognized as the universal symbol of good news, and this cocktail's simple recipe shows that life doesn't have to be complicated to be enjoyed. A classic Champagne Cocktail may not be as trendy a drink these days, but as a classic, it’s as good as when Cary Grant and Deborah Kerr sipped it in An Affair To Remember. 

Recipe: Six ounces of champagne and a sugar cube soaked in Angostura bitters is all it takes to make a sophisticated cocktail for the New Year. Drop the sugar cube into a tall flute glass, and then slowly add champagne and a lemon twist. 

Tips: With the Champagne Cocktail, you can trust the bitters to take the edge off a lesser quality champagne or sparkling wine. For this drink, you can use a lesser expensive wine spending about $10 to $18 for a good domestic bottle. Or, as I personally prefer to use a good Prosecco.

It is often remarked that Auld Lang Syne is one of the most popular songs that nobody knows the lyrics to. "Auld Lang Syne" literally translates as "old long since" and means "times gone by."

As we say goodbye to 2009 and the close of a decade, I bid you adieu and I look forward to seeing you here next year. George

GOT 乳?

How do you think milk tastes if the cows roam free all year round, in their own forest? Apparently much better. Theory, happy cows make better milk. Sustainable dairy, great concept. Where? Japan. Happy cows? Yes, Jersey cows. Huh? Yes- Jersey cows. Company? Bruno Forest Milk, Amita Corp. The packaging is very original and is presented the way a bottle of milk should come, in a bottle. Home Delivery? Nope, sorry folks. 

image: lovelypackage.com