Monday, October 26, 2009
Baja Safari Adventure Mix & Mixes
Baja Safari Adventure
Adapted from a recipe by Kevin Diedrich, Clover Club, Brooklyn
Winner of the Barenjager Cocktail Competition, New York, September, 2009.
45 ml (1.5 oz) Highland Park 18-year-old single malt scotch
30 ml (1 oz) Manzilla sherry
22.5 ml (.75 oz) Barenjager honey liqueur
7.5 ml (.25 oz) Amaro CioCiaro
1 dash orange bitters
1 dash Angostura bitters
Stir over ice and strain into a chilled cocktail glass
San Felipe Time
Adapted from a recipe by Gerry Corcoran, PDT, New York
Number One Crowd Pleaser at the Barenjager Cocktail Competition, New York, September, 2009.
2 oz. Famous Grouse Scotch
15 ml (.5 oz) Barenjager, 1 barspoon Fig Preserves
30 ml (1 oz) fresh lemon juice
1 egg white
60 to 90 ml (2 to 3 oz) Toasted Lager beer
1 slice of fig for garnish
Dry shake all the ingredients except the lager, add ice and shake again. Double strain into a chilled highball glass, top with the toasted lager beer, and add the garnish.
One More Week in Cabo!
Adapted from a recipe by Meaghan Dorman, Raines Law Room, NYC.
Finalist at the Barenjager Cocktail Competition, New York, September, 2009.
22.5 ml (.75 oz) Rittenhouse Rye, Bottled in Bond
22.5 ml (.75 oz) Pimm's No 1 Cup
22.5 ml (.75 oz) Barenjager honey liqueur
22.5 ml (.75 oz) fresh lemon juice
2 dashes Angostura bitters
1 lemon zest, as garnish
Shake over ice and strain into a chilled cocktail glass. Add the garnish.
Sunday, October 18, 2009
Hurricane Rick Updates and Fishing Reports for Southern Baja
Baja Safari NOW EXCLUSIVE
Southern Baja Fishing Report
Two Monster takes in southern Baja, a 450 lg. Black Marlin and a 550 lb Black Marlin taken in the last several days. Get Some!
Fishing Packages available through Black Baja at BlackeMedia@gmail.com
HURRICANE RICK, BAJA WEATHER SERVICE:
"THE HURRICANE IS NOT EXPECTED TO BE A CATEGORY FIVE AS IT APPROACHES BAJA CALIFORNIA BUT IS FORECAST TO BE INTENSE. INTERESTS ON THE SOUTHWESTERN COAST OF MEXICO AND BAJA CALIFORNIA SHOULD CLOSELY MONITOR THE PROGRESS OF THIS EXTREMELY DANGEROUS HURRICANE DURING THE NEXT SEVERAL DAYS."
Tuesday, September 15, 2009
Caesars Hotel & Restaurant Closes in Tijuana
From Tijuana, Unable to meet its financial obligations, on Monday closed its doors on flagship Caesars Restaurant Revolution Avenue, where, by all accounts, in the year 1926 had its origin The famous salad bearing the same name.
The Coordinator of Business and Tourism Committee Mexicano (Ceturmex), Andres Mendez Martinez, lamented the end of one of the most emblematic places of the city, in the absence of awareness of the owners of premises who, outside the times, strive to collect their revenues in dollars.
From an early hour today, were pulled to the curb, as both kitchen furniture establishment, thereby leaving employment to at least six direct employees.
The entrepreneur said that in recent months the number of tourists has dropped by up to 80 percent, so now focused programs are planned for local consumption, in order to subsist and survive this heavy economic crisis in which all find itself, in the local economy.
Against this background, Mendez Martinez urged the authorities to take models of support for economic recovery on World Famous Revolution Avenue.
The Caesar salad was born in the hotel restaurant one night, when suddenly came Hollywood luminaries, as have local legends. The owner of the establishment, Caesar Cardini by not able to offer, prepared with what he had on hand, which then turned to the world: the salad with croutons, anchovies and Parmesan cheese, among other things.
The authorship of this dish will have disputed this, the original owner of that site, and also Caesar Cardini Italian Livio Santini, who was the chef of the place. Equally controversial is the time when the salad came, as other sources state that occurred when American pilots (drivers & racers) came to this border.
In what is certain is that the Caesar salad was born, at this place. In Tijuana on Monday, the 14th of September, 2009, the hotel that bears his name, ended operations, forever.
From the owner this morning, we received his final message to Baja Safari Mexico Club:
Exclusively for your Baja Safari Mexico Club Members, Our Original Recipe:
"Original" CAESAR SALAD: Serves 4 people.
Ingredients: 3 cloves of garlic, 2 eggs, 4 canned anchovy fillets, Mustaza Dijon, Tabasco sauce, 1 lemon, (no lime), Olive Oil, Croutons, Parmesan, salt and freshly granulated, and a lettuce "" ROMAN ".
Preparation: (Table side) (opposite his desk): in a wooden Bowl (bowl sunken wood) and with 2 forks, put the garlic and do almost a pure, put the anchovies and also do them with almost pure garlic until it is like a paste, you put half chucharadita of dijon mustard, and a few drops (drops, not jets but you like the spicy) Baja Safari Salsa (do not use Tapachula, Tapatio or Tabasco or any other)
Stir it all very well until you are pureed, like a paste. Ropes you separate the eggs and yolks from the whites. You put the pads on the Bowl with your pure, or paste, stirring with one hand and all, with the other squeeze the juice of one lemon into the bowl (VERY
While continuing stirring all with one hand, the other starts to put olive oil gradually until it reaches the viscosity you want. Since you have the dressing with the viscosity you want, put the lettuce ROMANA "(hopefully that you have thoroughly washed and do not use the outer leaves, nor the heart, and know that anything tastes better with Tantita nierdita, but that's not the case in this salad), you put a little grated parmesan cheese, a little lumpy in the Indian black pepper, add croutons, and toss well, but not exceed, that if you stir much of the lettuce leaves become mushy.
And vuala, you have the " Original CAESAR salad ". Do not salt, let each guest will want to put salt, according to your taste. Bone Apetit!
Baja Safari NOW
The Coordinator of Business and Tourism Committee Mexicano (Ceturmex), Andres Mendez Martinez, lamented the end of one of the most emblematic places of the city, in the absence of awareness of the owners of premises who, outside the times, strive to collect their revenues in dollars.
From an early hour today, were pulled to the curb, as both kitchen furniture establishment, thereby leaving employment to at least six direct employees.
The entrepreneur said that in recent months the number of tourists has dropped by up to 80 percent, so now focused programs are planned for local consumption, in order to subsist and survive this heavy economic crisis in which all find itself, in the local economy.
Against this background, Mendez Martinez urged the authorities to take models of support for economic recovery on World Famous Revolution Avenue.
The Caesar salad was born in the hotel restaurant one night, when suddenly came Hollywood luminaries, as have local legends. The owner of the establishment, Caesar Cardini by not able to offer, prepared with what he had on hand, which then turned to the world: the salad with croutons, anchovies and Parmesan cheese, among other things.
The authorship of this dish will have disputed this, the original owner of that site, and also Caesar Cardini Italian Livio Santini, who was the chef of the place. Equally controversial is the time when the salad came, as other sources state that occurred when American pilots (drivers & racers) came to this border.
In what is certain is that the Caesar salad was born, at this place. In Tijuana on Monday, the 14th of September, 2009, the hotel that bears his name, ended operations, forever.
From the owner this morning, we received his final message to Baja Safari Mexico Club:
Exclusively for your Baja Safari Mexico Club Members, Our Original Recipe:
"Original" CAESAR SALAD: Serves 4 people.
Ingredients: 3 cloves of garlic, 2 eggs, 4 canned anchovy fillets, Mustaza Dijon, Tabasco sauce, 1 lemon, (no lime), Olive Oil, Croutons, Parmesan, salt and freshly granulated, and a lettuce "" ROMAN ".
Preparation: (Table side) (opposite his desk): in a wooden Bowl (bowl sunken wood) and with 2 forks, put the garlic and do almost a pure, put the anchovies and also do them with almost pure garlic until it is like a paste, you put half chucharadita of dijon mustard, and a few drops (drops, not jets but you like the spicy) Baja Safari Salsa (do not use Tapachula, Tapatio or Tabasco or any other)
Stir it all very well until you are pureed, like a paste. Ropes you separate the eggs and yolks from the whites. You put the pads on the Bowl with your pure, or paste, stirring with one hand and all, with the other squeeze the juice of one lemon into the bowl (VERY
While continuing stirring all with one hand, the other starts to put olive oil gradually until it reaches the viscosity you want. Since you have the dressing with the viscosity you want, put the lettuce ROMANA "(hopefully that you have thoroughly washed and do not use the outer leaves, nor the heart, and know that anything tastes better with Tantita nierdita, but that's not the case in this salad), you put a little grated parmesan cheese, a little lumpy in the Indian black pepper, add croutons, and toss well, but not exceed, that if you stir much of the lettuce leaves become mushy.
And vuala, you have the " Original CAESAR salad ". Do not salt, let each guest will want to put salt, according to your taste. Bone Apetit!
Baja Safari NOW
Friday, September 11, 2009
Baja Wine and Food Touring Ongoing This Season
Russian Vintners Win Gold at Baja California Wine Event
Bibayoff Winery (Bodegas Valle de Guadalupe – Vinos Bibayoff) was the grand, first place winner of the La Cofradia Food and Wine Pairing event held on August 18th at the Cruise Ship terminal in Ensenada, Baja California, Mexico. In fact, it was the second time in the last two years that David and Abel Bibayoff captured the highest honors with their Chenin Blanc/Columbard blend of white wines. This year they were matched with gourmet delights from Ophelia Restaurant of Ensenada.
Traditionally, this Russian Molokan family was known primarily as premium grape growers, but over the last several years the father/son team has refined their skills in creating table wines of good quality. For many years they sold their premium grapes to the better boutique wineries that used the juice to create award-winning wines. This prompted them to take a serious look at their wines and experiment with the grapes from their vineyards that were of superior quality. From these research projects evolved the award-winning Chenin Blanc/Colombard/Muscat blend. In addition, Bibayoff produces Cabernet Sauvignon, Nebbiolo, and Zinfandel wines.
For those wine lovers looking for a remote, romantic and tranquil winery setting, located on the alternative wine route in Valle de Guadalupe, please visit their winery on Saturdays and Sundays. Their Russian museum offers a rare insight into the history of Russian farmers in the region. The Bibayoff family holds many special events throughout the year, they host weddings, plus they offer camping sites.
The La Cofradia food and wine event (Noche de Cofradia en Ensenada) features about 30 of the top wineries and restaurants in the region. During a random drawing held before the event, wineries and restaurants are matched to compete in the competition. The winemakers and chefs meet, select the best wine to match with a gourmet delight, and thus the contest begins.
This is a great opportunity for local, regional, national and international wine and food loves to investigate the “bottled gems” from local wineries, and sample culinary delights from the top food establishments in the region. These “masters” of food and wine have become so good in pairing food with wine that’s it is extremely difficult to pick a winner. But, other winners were: Bodegas de Santo Tomas with Laboratorio Gastronomico; Tintos de Norte 32 with Galeria Gourmet; Cavas Valmar with Restaurante Asao; Monte Xanic with Restaurante Punta Morro; Paralelo with Villa Saverios; and Roganto with Casa Canola.
In addition, Chabert’s Restaurant of the Rosarito Beach Hotel made their first presentation at this event. Vinisterra winery matched their 2005 Tempranillo with marinated swordfish from Capricho’s Restaurant that was a favorite among many attendees. Restaurante Cien Años of Tijuana created an amazing culinary delight that caught the attention of many gourmet food lovers. Marcelo Castro Chacon of La Cava de Marcelo (Cava de Quesos) offered samples of his aged, gourmet cheeses from Rancho La Campana in Ojos Negros. His cheese is gaining national recognition, further enhancing the evolution of Mexico’s food and wine culture.
Events like this make the point that Ensenada is becoming the “food and wine capital” of Mexico. Our close proximity to the wine country, an abundance of fresh seafood, gourmet cheese production, premium olive oils, superior baked goods, organic fruits and vegetables, all blended and prepared by passionate culinary wizards (from many ethnic backgrounds) is fueling the emerging food and wine culture.
Furthermore, everyone seems to be jumping into artisan cooking and “moonlight” winemaking. For example, the community of Punta Banda, or La Bufadora, held their 14th annual Chili cook-off at Los Gordos Cantina this month with ten entries from home-schooled chefs living in the region. Every sample of chili provided by these artisan chefs was of superior quality, thus making it almost impossible to select a winner. Despite the close competition, the following winners were selected: First place went to David Ortiz, Sue Graham was second, with John Jones finishing in third place. Over two hundred people attended the event, paying a minimal tasting fee, allowing for the presentation of $250 for first place, $175 for second, and $125 for third place. If you love chili and good people, don’t miss next year’s 15th annual chili cook-off, in August 2010, at La Bufadora!
Ensenada and the wine country of Baja California are shining brightly this year with a newly expanded La Ruta del Vino highway, and with the addition of new wineries and culinary establishments. In addition, La Escuelita (Valle de Guadalupe’s premier artisan winemaking institution) and the UABC have expanded their winemaking, enology and viticulture programs, drawing interest from national and international students and wine enthusiasts.
And, the Mexican wines just keep getting better and better with each vintage. For example, L.A. Cetto winery (the largest producer of wine in Latin America) has received numerous gold medals this year, including a “double gold” from a international wine competition in San Francisco and Japan for their 2004 Private Reserve Nebbiolo. Viñedos Malagon won another gold medal in California, earning a large following for their “old vine” Garnacha blends in the United States and Mexico. In fact, they’re now completely sold out of all their current vintages.
Furthermore, two top winemakers from California’s premier wine country have invested in Guadalupe Valley and will start wine production here in 2010, helping to further propel this region onto the map of significant wine regions of the world. Hugo d’Acosta and a group of investors have purchased two wineries and numerous select blocks of vineyards in France and they are reaping benefits in the form of premium grapes, juice and wine. Vinos Roganto is gaining international attention for creating a constant supply of world class wines from Mexico. And, so it goes as Mexico is emerging and evolving by creating wines and culinary wonders of high quality.
The XIX Fiestas de La Vendimia were very successful this year, holding forty-five wine and food related events from August 7th through August 23rd. These events captured the attention and enthusiasm from national residents as they discover and explore wines from their own country.
Maybe now we should sincerely thank the Spanish missionaries for the vineyards and winemaking they started in the Americas. You can tour the wine and food resources of Baja California everyday with Baja Safari, at 619-251-6005.
Baja Safari NOW!
Thursday, September 10, 2009
Lucky 7 Desert People Baja Racing DVD Pre-Sales!
AVAILABLE NOW!
Baja Safari.com is now taking pre-orders for its long awaited Baja Racing Action Lucky 7 Desert People HOT DVD!
CLICK HERE TO SEE A CLIP
Lucky 7 Years in the making, including never before footage from the Peterson Museum Baja 2000 Dust To Glory Pre-Run Event featuring NORRA's Ed Pearlman of Mexican 1000 fame, E! Entertainments 'Wild on Baja' TV Episode featuring Brooke Burke, Pre-Run with Baja Safari from La Paz to Cabo San Lucas on the Baja 1000 2007 featuring Sammy Hagar's Cabo Party and the Hotel California's Todos Santos Festival and choice cuts from the World Famous CABO 500 from 2006 through today. And much, much, more! The Real Deal in Racing Fun.
Tuesday, September 1, 2009
Sunday, August 30, 2009
Saturday, August 29, 2009
Cabo Safari Fish Tacos
Cabo Safari Fish Tacos
Fresh from the Bountiful Sea Of Cortez
What you will need:
• Corn tortillas
• 2-3 fillets of fresh white flesh fish (halibut, tilapia, sole or mahi-mahi are great)
• Cabbage mix ( I used a pre-packaged broccoli slaw/cabbage mix)
• Coconut oil (I prefer the Hawaiian Flower brand)
• Sour cream- 1/2-3/4 C (depends on how much sauce you prefer)
• Light mayo- 1/4-1/2 C
• Baja Safari Salsa (our favorite)- 2 T
• 2 limes- 1 for topping the fish, 1 for sauce
• Honey (Local honey is delicious)- just a dash
• Fresh cilantro (as much as you like)
• Chili powder- ½ T
• Ground cumin-1 tsp
• Garlic powder- ½ tsp
**Baja Safari Salsa to taste.
*Note: I measure all dry ingredients in the palm of my hand so I am not sure of the exact equivalencies.
1) Preheat skillet
2) Season the fish with salt and pepper and approximately ½ tablespoon of chili powder. (I eyeball all my seasonings)
3) Place a tablespoon of coconut oil into the hot skillet, swirl around, place fish in skillet. (Make sure not to overcrowd the pan. You want a nice sear on the fish.)
4) While the fish is cooking (approximately 10 minutes or until flaky), start the Baja sauce.
5) Place sour cream, light mayo, salsa, juice of 1 lime, fresh cilantro, dash of honey, cumin and garlic powder into a bowl and mix. Let sit for 10 minutes to let the flavors merry together.
6) Remove fish from skillet and top with the juice of one fresh lime.
7) Place fish on corn tortilla, add cabbage mix and top with fresh Baja Safari Salsa.
This recipe took approximately 15 minutes to make. It was super quick and delicious. Baja Safari NOW!
Saturday, August 15, 2009
Baja Safari Pomegranate Margarita
Baja Safari Pomegranate MargaritaBudget grocery shopping usually doesn't include booze.
If you are trying to save money, the good stuff is rarely on the list. However, occasionally, a cocktail is in order. August is National Tequila Month and an icy, cold margarita at home might just hit the spot.
Despite the fact it is National Tequila Month, someone needs to tell that to the local liquor stores. Of the three liquor stores called, including Blanchard’s - one of the area’s largest - none of them were aware of this fabulous occasion. And none of them had any tequila on sale.
If you are trying to budget grocery shop, but you like to have a cocktail now and then it is better to buy the liquor and make it at home than to go to a bar for a drink. In Boston, a decent margarita can run from $9 to $12 if purchased in a bar. You can make it at home for about a quarter of the price or less. So celebrate!
This pomegranate margarita recipe comes from our Cabo Safari Ranch, near Los Cabos, Baja sur Mexico. We pair it with our Baja Safari Fish Tacos on a hot day. If you’ve ever made a Chef Miguel recipe then you know you can’t go wrong. So try it!
Miguel recommends a clear tequila, called tequila blanco, claiming it has a “cleaner” taste than tequila gold.
Now you might just want a date with your loved ones and forgo all the mixing and blending. If so, raid the cookie jar and stop by your local Mexican bakery or Panderia. Get some sweet things to eat alongside this great Baja mixed drink!
Baja Safari
Pomegranate Margarita
Ingredients
• 1/4 cup pomegranate juice, store bought is fine, plus seeds for garnish
• 1/3 cup Cabo Tequila Blanco (about 4 ounces)
• 1/8 cup Triple Sec (about 1-ounce)
• 1/4 cup fresh lime juice (about 2 ounces)
• 12 ounces ice cubes
• Margarita salt, optional
Directions
Combine all ingredients, except salt, in a blender and pulse until frothy and well combined. Rim glasses with lime juice using a lime wedge then dip in margarita salt, drop some fresh pomegranate seeds in the bottom of the glass and pour margarita mix over the top.
Baja Safari NOW!
Wednesday, August 12, 2009
Thursday, July 23, 2009
Mexican Radio LIVE! Tonight! NOW!
Is it the fast food equivalent of sweeps this week? Yesterday, Starbucks gave away free pastries with the purchase of a cup of coffee. Today's promotion — a far more delicious and satisfying concept — is at Baja Fresh, the Mexican food emporium that creates delightful burritos. The franchise is attempting to drive traffic to its Facebook page, where they are housing the coupon for the complimentary food (with the purchase of a drink, of course). There are a bunch of limitations (sadly, I will not be able to gorge myself on Mexican deliciousness, as the New York City location isn't participating). Still, anybody willing to hand out free junk food is okay in my book, so consider Baja Fresh the latest recipient of the official MTV Newsroom Medal of Gluttony.
But as I said, I can't chow down, so I'll have to find something to make myself feel better. What's the only thing better than Mexican food? The answer to that question is "Mexican Radio," the 1983 hit by Los Angeles New Wavers Wall of Voodoo. A lot of people think the Eagles are the definitive California band, but Wall of Voodoo really sounds like Los Angeles: Loud, hot, vaguely futuristic and secretly grimy. The hallucinatory clip for "Mexican Radio" is a great appetizer for your Nacho Burrito, but even if you can't get to your local Baja Fresh, you can still get a little taste of the border in the video below.
Baja Safari NOW
Wednesday, July 22, 2009
Miraflores Pitahaya Festival Success July 18 & 19
The 19th Miraflores Pitahaya Festival was on July 18 and 19, was a complete success. Our Baja Safari road trip to the colonial village of Miraflores, half an hour north of San Jose del Cabo on Highway 1, was incredible. As well as being able to taste and purchase delicious Pitahaya, the fruit of the cardon cactus, there was traditional foods, donkey races, cultural and artistic festivals, and the selection of the Pitahaya queen.
That was July 18 and 19 in Miraflores, we brought everyone from our Cabo San Lucas office, we'll post pictures and more details today.
Led by the delegate Nora González García, this with the purpose to begin preparations for the conduct of the next Expo Fair Pitahaya 2009.
Expo Feria de Miraflores pitahaya 2009, is the name under which this year the community of Miraflores perform their traditional celebration in honor of the typical fruit flavors and rich colors, this in order to accommodate not only a celebration more on this occasion will be open to a tradition with roots, with cultural essences and crafts, will be an Expo that will lead to their visitors by a variety of presentations from the artists to craft and culinary samples, a sample of true culture and traditions proud of this beautiful town that has always characterized the work of its people, especially the craft that has earned national recognition., pointed Ceseña Carlos Castro.
Alan Castro for his part said, that will pose to the heart of the organizing committee for the proposals to add the Expo craft contest where all the native craftsmen using materials typical of the region to conduct an exhibition and sale of various pieces and also be driving the young talents of painting with the City Painting VII contest at the Expo Fair pitahaya Miraflores 2009.
The Delegate of Miraflores, adding that the encounter at the head of the delegation for its priority is to reflect the greatness of its people, take a further step to expand the festival to ensure that printed the stamp of his people.
Carlos Castro for his part said that the policy and commitment to lead the municipal government of President René Oscar Nunez Cosio is to promote and encourage cultural activities and forums to encourage artistic expression and craftsmanship so this year is to encourage and support strong not only achieve this if the event needed to promote an increase in art and culture of our town.
This has been agreed at the first meeting that had been put on the table the concerns of the authorities in an effort to promote a quality event which is already a tradition for the whole of Los Cabos, which is expected this years to look at its best.
Baja Safari NOW
Baja Safari Salsa Off-Road Travel Events
Join the Baja Safari Club on another Free Travel Tour off-road in Baja Mexico August 1 & 2, 2009
We'll run the historic Baja 1000 course from Ensenada to La Paz, all the fun and food of Baja Mexico you can handle.
Baja Safari NOW
Subscribe to:
Posts (Atom)