Oct 07 2017

Alone In The Kitchen With An Old Frenchman

Recently French chef Jacques Pépin turned 80 and retired. Over the years, he educated viewers of Public Television on how to cook and, something that no other cooking show host has done, techniques in the kitchen with wisdom, humor and a smattering of French lessons. As Gilad Edelman wrote in a Slate article, this man will teach you how to cook

Viva Mexico!

Jacques spends some of the winter months at his home-away-from-home, Playa Del Carmen, Mexico. Time basking in the sunshine and savoring the local flavors along with an occasional visit from friend, Rick Bayless, has inspired him to take us on a culinary adventure, beginning with a refreshing Hibiscus Flower Cocktail. He continues with a duo of superlative seafood dishes of Yucatán Ceviche and Fillet of Sole Riviera with Pico de Gallo. From sea to pasture, Beef Fillet Mini Steaks with Mushrooms and Shallots makes for a substantial main course. Finally, he ends with a frozen fruit dessert of Grapefruit Granité with Mango and Mojito Cocktail.

Hibiscus Flower Cocktail

“I made this cocktail often in Mexico during our vacations there. The first time I bought jamaica, or hibiscus, flowers at the local market, I did not know what they were, but they looked and smelled wonderful. I soon learned from local friends how to transform them into an aromatic and refreshing bright red tea. Then I graduated to a cocktail by adding lime juice and tequila. If you can’t get dried hibiscus flowers, use 3 Red Zinger tea bags.” —Jacques Pépin

Fillet of Sole Riviera with Pico de Gallo

“On the Yucatán Riviera in Mexico, Gloria and I always kept pico de gallo, also called salsa fresca, on hand. We could buy it fresh at the supermarket, but it is easy to make your own. One night I used it to create this simple fish recipe, with superlative results.” —Jacques Pépin