Nagi hosted a Cuban-style meal, complete with the Versailles-inspired “Famous Garlic Chicken” and roast pork, so I added a small contribution by making the accompanying rice. To go along with the theme, I had no choice but to make the rice that I always see served at Cuban restaurants – it’s usually a vibrant yellow-orange color and slightly piquant in taste. The color comes from the annatto seeds, which are produced by Achiote trees, native to the tropical Americas. The flavor reflects the annatto, which I didn’t have on hand, along with a few other spices. Luckily, I found annatto in both ground (which I opted for) and seed form nearby (Whole Foods saves the day again).
- Ahi Tuna Alice Waters asparagus Baking BBQ Bell Peppers Berkeley Bok Choy Bread Broth Brunch Chez Panisse Chicken Chicken Broth Chicken Stock Chowdah Clam Clam Chowder Costco Curry Chicken Dumplings Dutch Oven Fish Fish Stock Flank Steak Fresh Pasta Garlic Grapes Gratin Green Beans Half and Half Hummus Linguine Marinating Mediterranean Mimosas Miso Mission Mozzarella Mushrooms Noodles Organic Soft Serve Our Finest Sour pancetta pasta Pho Pita Pizza Pork Potatoes Progressive Dinner Prosciutto Raisins Ramen Rib-Eye Rickhouse Risotto salad Sandwich Scalloped Shallots Shrimp SOC Soup St. Supery Steak Stock Sushi Tomatoes Versailles vinaigrette Wasabi Worcestershire Sauce Yakisoba Yogurt