• Raphael’s Butcher Shop Chorizo Recipe

    By Cliff on February 21, 2013
    Raphael brings me into the fold, and I learn one of my favorite Chorizo recipes  Raphael’s Chorizo is as much a product of necessity as desire. Chorizo, like most sausages, is a perfect “clean up” product for small butcher shops around the world. Whether breaking down whole animals or just cutting steaks, you are bound to end up with a lot of […]
  • Ceviche with Wild Cilantro Recipe

    By Cliff on February 4, 2013
    A quick, easy, and insanely delicious ceviche recipe that leaves you feeling great, even in a bathing suit.  No, we’re not in Lima. But here in Playa Sámara, we are on the ceviche diet Costa Rican style. We live on the Pacific side of the Nicoya Peninsula where there is no shortage  of fresh, local fish and shrimp. Every afternoon around […]
  • Bone Marrow—Nature’s Best Butter

    By Cliff on January 27, 2013
    A blast from our SF past, but I love this stuff! Bone Marrow is currently trending pretty hard in the Bay Area. From fine dining to bar snack, its presence is ubiquitous with California’s head-to-toe cuisine revolution. It’s as simple as it is delicious: bones are roasted, the marrow extracted and the party begins. Some of my favorite preparations are bone […]
  • Grilled New Year’s Eve Rib Roast

    By Cliff on January 2, 2013
    Northern California is known for its micro climates, which have allowed it to become one of the most diverse agricultural centers in the United States. Fresh seasonal fruits and vegetables are synonymous with California cuisine, but what some people don’t know is that Northern California is also home to some of the best pasture raised livestock available in the US. […]