Huerta Los Tamarindos … what a GREAT experience!!

Greetings Carnivores,

As you know by now, I was basking in the warm sunshine of Los Cabos Mexico last week, courtesy of my Spousal equivalent’s hard work. She and her team at GFS, out hustled everyone else in her region and won a sales competition. The reward for winning? An all expense paid trip for her team and their spouses to Los Cabos Mexico, where we joined winning team members from all the other regions across the country. I think there were 44 of us in all.

One of the MANY activities we were involved with, was a trip to visit an Organic Farm/Cooking School/ Restaurant called Huerta Los Tamarindos.

Photo 16-11-13 15 40 59

The view from the terrace looking out over the farm

It’s rather difficult to put into words just how impressive this place was and sadly, some of my photos aren’t of very good quality (hand held smart phone … my bad) so please forgive me but, I hope you get a ‘feel’ for it.

We were picked up by mini bus for a short ride out into the Mexican countryside. Turning off the highway onto a nondescript dirt road, we travelled on what looked like a dry riverbed for a few minutes.

20131116_160410

Our host Enrique Silva

After a short bumpy ride we arrived at Los Tamarindos, where we  were greeted graciously by the owner Enrique Silva and offered a cold glass of (non-alcoholic) Lemongrass Iced Tea … oh my, DELICIOUS!!

This outdoor setting was reminiscent of a village scene in Tuscany, complete with prep-stations all around a couple of big BBQ’s.

Photo 16-11-13 15 43 33

Prep stations ready for volunteers

After an overview of the Certified Organic farm by Enrique, we were split up into groups for various tasks. My group went for a short walk into the fields to harvest wonderful fresh Tomatoes, Onions, Beets and Herbs, then off to our prep-stations to chop and dice. Next, we were moved to another station to learn how to make the perfect Margarita using the freshest ingredients … to say I could have stayed at THIS station all evening is a understatement :). 

20131116_174337

The Carnivore with Enrique Silva

When Enrique asked for a volunteer to man the grill, I happily stepped up.

Photo 16-11-13 15 40 29

Wonderful family-style seating for a FANTASTIC meal … prepared and enjoyed by all of us.

Wine tasting/pairing was followed by dinner, served family style and consisted of baked eggplant rolls with tomato basil sauce, Los Tamarindos salad, grilled local fish, chicken and pork, grilled vegetables, house herbed flat bread and fresh pico de gallo, finished off with heirloom plantain drizzled with Oaxacan chocolate and mango jelly with cheese.

Ya … I know … you’re drooling right??

Our perfect meal was framed against the backdrop of another warm Mexican sunset, just as a full moon rose over the landscape … does it really get any better?

Click here for a link to Huerta Los Tamarindos in San Jose del Cabo. And when planning your next visit to Mexico, include a visit to this wonderful spot … you WON’T be disappointed !!

What a great experience for a crazy foodie!!

Until next time, thanks for reading and following. Please come back and comment, ‘like’ and ‘follow’ my posts through WordPress, Facebook (www.facebook.com/carnivoreconfidential) and Twitter (@DougieDee).  I will do my very best to continue to bring you informative, educational and hopefully well written, witty dialogue.

I REALLY appreciate your support.

Stay hungry Carnivores 🙂 🙂

Advertisements

Marinating for tenderness and flavour ? The Sky’s the limit !!

Greetings Carnivores,

Anything can benefit from a marinade whether it’s Fish, Poultry, Beef, Chicken, Wild game, you name it. The reasons for marinating are many though. Marination will build in layers of flavour, add moisture and for tougher cuts, aid in the process of tenderizing. You must keep in mind the ‘Cut’ your using to determine how far you want to go with the process. Let me explain: some marinades have natural tenderizing enzymes like Pineapple and Papaya, others have acids like vinegar and citrus. In addition, an oil (your choice) and a selection of fresh herbs and spices will add to flavour building. There are TONS of recipes out there but, as long as you have the two basics: acid (or enzyme)  and an oil, you can pretty much add ANYTHING else you want to your marinade. Experiment, take notes and have fun with it!!

Remember, the thickness of the cut to be marinated determines how long it should be left in the liquid. For example: over marinating a delicate piece of fish will result in ‘cooking’ it.

Safety is a concern also: always marinate in the fridge so that any nasty bacteria has less than a fighting chance to ruin your day. And, NEVER use the left over marinade for a sauce or basting while cooking. You COULD use it for the basis for a sauce as long as it heated to kill anything harmful that may have been transferred from the raw product to the liquid but, I’m a big fan of reserving a portion of the liquid, untouched by the raw meat instead.

Home use Vacuum storage machines (I use mine ALL THE TIME) will actually ‘pull’ the marinade into the meat, and seriously cut down the amount of time needed to do the job with wonderful results.

One final thought on food safety regarding the ‘vessel’ you use to marinate your meat. I always use glass or plastic (food safe) rather than metal or pottery for marinating because, if there is lead in the vessel your using the acidic component of the liquid will, over time leach out. There are enough things out there waiting in the wings to harm us people, let’s at least control the things we can to keep us and the food we eat safe.

So there you have it, add moisture and flavour to any cut to take your meal to the next level.

Follow me on Twitter @DougieDee, ‘like’ me on Facebook http://www.facebook.com/carnivoreconfidential and please feel free to ‘share’ and re-tweet my posts.