Tuesday, May 31, 2011

Our Yumologists grew up studying the fascinating food of New Mexico. This state is one that truly lives up to it's name. The scenery, weather entertainment and food are all enchanting and keep Yumologists like ourslves coming back for more.

The local flavor of New Mexico is fresh, spicy and earthy, with an abundance of green and red chilie. In fact it doesn't matter where you travel to within the state there's a 99% chance your dish will always come with the question "Red or Green?" McDonald's, Pizza Hut, even Sushi restaurants in New Mexico have adapted their menus to include red and or green chilies and keep up with the local demand.

If you're visiting the Albuquerque area anytime soon our Yumologists highly recommend spending your meals at the following local eateries where the red and green chilie flow freely:

Breakfast: Perea's 9901 Central NE, Albuquerque, NM 87123
Perea's is a locally owned authentic New Mexican restaurant specializing in outstanding breakfast dishes. A Yumology favorite is the chicken fried steak and eggs with red chile and a side of their famous gravy. Many locals mix the gravy - which is in such high demand they only serve it on weekends - with either red or green chilie to cut the heat and enhance the flavor. The two eggs and hasbrowns round out this early morning meal with enough evergy to see you through an afternoon in Old Town and climbing the beautiful Sandia Mountain Range.

Lunch: La Hacienda
Located on the square in Old Town Albuquerque, La Hacienda is the perfect place to spend your afternoon sipping Margaritas and grazing on chips and homemade salsa. Shop the boutiques while you wait for your outdoor table and take home dozens of authentic southwestern souveniers and collectibles.

Cocktails: The Bar at Hyatt Tamaya  http://www.tamaya.hyatt.com/hyatt/hotels/index.jsp
Take a quick trip north of Albuquerque to the town of Bernalillo and enjoy Sangria on the patio at the Hyatt Tamaya. The views of the Sandia Mountains are gorgeous and the tapas that accompany your Sangria are just enough to wet your appetite before dining back in town. You can also take a stroll down near the Rio Grande river beds amongst the cottonwood trees to burn some of the calories before heading out.

Dinner: El Pinto  http://www.elpinto.com/
Home to the El Pinto salsa many of you can find at your local grocery store, El Pinto is not only a restaurant but a unique dining experience. The antique stylings of this authentic New Mexican hacienda offers a wide variety of seating options both inside and out. Many patrons choose to tour the salsa factory while they wait for their table. You can also watch traditional green chilie roastings in the fall and enjoy live music from mariachi bands throughout the summer. While the salsa is what made El Pinto famous, it's their Calabacitas burrito and Carne Adovada that make this THE place to eat in Albuquerque, just ask any of the celebrities whose photos are featured on the entrance wall.

Dessert: Flying Star  http://www.flyingstarcafe.com/
While we recommend Flying Star for dessert, you could just as easily visit the out-of-this-world cafe for every meal of the day. Their shelves are filled with delicious baked goods upon arrival and the full menu of bistro style meals offer an even wider variety from the kitchen. After an evening at El Pinto however, we enjoyed winding down with a Turkish Coffee and a Strawberry Blonde cupcake. YUM!

Be sure to take time out this summer and plan a road trip through New Mexico. Your eyes, ears, and stomach will all be greatful that you did!

Thursday, May 26, 2011

It's Fleet Week in New York City and while the studly sailors walk the streets of Manhattan searching for a good time, we're certain the meals they receive on-board could hold up to any fine dining found ashore.

Small kitchens, limited access to supplies, and hundreds of hungry servicemen, this group of patient, dedicated and talented men and women provide the fuel for our troops when they're away at sea.

Visit http://www.militarychefs.com/ to learn more about the fabulous food creations that hundreds of Navy chefs have spent hours perfecting aboard the ships that protect our freedom.

Navy Chefs - Yumology salutes you!

Casseroles are a great dish for Yumologists. There are literally thousands of food and flavor combination to be tested and discovered all through this one miraculous invention. But where and how did the casserole come to life?

Our team of Yumologists have discovered that casserole cookery began during prehistoric times, when it was discovered that cooking food slowly in a tightly covered clay vessels softened fibrous meats and blended succulent juices.

Perfect for poverty-stricken populations, the addition or subtraction of leftovers or inexpensive cuts of meat makes the casserole a flexible and economical dish in both ingredients and effort.

The classic casserole, a French dish, was originally made with a mound of cooked rice that surrounded a pool of succulent meats. In the twentieth century, casseroles took on a distinctive American identity during the 1890s when the casserole had an opportunity to provided a welcome way to stretch meat, fish, and poultry for several people over several days. During World War I, leftovers were turned into casserole meals to ensure nothing was wasted. The same was true during the Great Depression of the 1930s.

Today casseroles include pastas, cheeses, vegetables, meats, poultry, fish, beans, rice and are even used as dessert recipes with cream, cake, chocolate and fruits. We've certainly come a long way and Yumologists the world over are still showing their admiration and respect for the bountiful meals that casseroles provide.

New casserole recipes are created and discovered every day, and we for one are grateful for the economical benefits this wonderous meal provides.

What's your favorite casserole?