September 3, 2005

Winter: I’m thinking German and Russian, caviar blinis, potato pancakes, stuff like that, borch, hot of course, with maybe some nice streusel? I’ll mix in some Hungarian on the desserts.

Summer: Spanish and Spanish speaking countries. This’ll be Picadillo, you had this this year, Ceviche, with and without shellfish, burritos, fajitas, caldos, caldo de pollo, Santiago, this one’s for you, so come next year it will be grand, Paella, arepas, empanadas, tostados, tortilla, not what you think, it’s an egg dish, and others. Roasted Chicken, maybe. It needs to be roasted on a rotisserie. Chalupas. There’s a ton of good dishes.

The menu next year wont have Stracoto, Shish kabop, that nice breaded chicken or the stuffed peppers. But it will have two fish dishes, one chicken, one or two beef and maybe, if you are nice, some lamb.

Next year will be complete different. I’ll also do more ethnic desserts such as churros or arequipe con ableas, my favorite. Don’t worry, I’ll do chocolate. And maybe a sabayon. You just can’t stay away from France for those desserts. Maybe I’ll do some Swedish ones.

I’ll probably make it all mild, not hot, and let you kill yourself, ahem, Jill ;-), with the hot sauce.