November 21st, 2008 by raffie

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East Boston, MASSACHUSETTS (US)

El Rincon Limeno Restaurante

I gotta tell you a quick story…

Let me preface it first by saying it was just supposed to be a “get together.”

And it’s hard to explain and almost impossible to comprehend why we sometimes do it. You come in with good intentions, expecting a social gathering, and you come out with a hangover…

During this instance in particular, I will have to admit that I had an epiphany of the end result at the night’s onslaught — once I realized the people I was with were born the same year I went to college. So, right there were some early indicators.

Stay with me.

Fast forward a bit and I’m to bed at 3:00 a.m. and two hours later I’m catching my flight en route to Boston.

Anyway, I don’t need to rehash the details of that miserable flight, but I will say I’ve always felt that great things happen to you in times of need and this most definitely was a time of need.

Just upon touching down at Logan International Airport, I had a brilliant idea (much better than staying out until 3 o’clock) trump my immediate plan of action.

Nourishment was aboard that brilliant idea, and the place had to be El Rincon Limeno Restaurante in East Boston. The specific remedy is called Leche de Tigre (“Tigers Milk”). Fifteen minutes after arrival, my vital signs were up, and I was back on top of my game. So I’ve found the cure…

Not much to the drink except a little soul and some home-cooked attention to detail. My body needed nourishment, but this is also one of the spots!

El Rincon Limeno continues to preserve the South American culture and is one of the most authentic Peruvian/Colombian restaurants in the area. If for any reason you doubt the authenticity, ask permission to step inside the kitchen and meet the staff.

You’ll find culinary art and maybe a glimpse of magic. Then you realize that you just ate in somebody’s Peruvian or Colombian house.

Once again, I give much respect and my deepest gratitude to the owners and staff for continuing to make true Latin American food.

We’ll catch up in LA…

Until my next port of call,

CR

P.S. Try my personal hangover recipe next time you’re in a jam!

Oyster Shots with Jalapeno Infused Avocado Oil

2 Cups,  Mussel or Clam Juice (leftovers are best!)

2 Teaspoons, Tomato Paste

1/2 Teaspoon, Clam or Lobster  Base

Juice of one Lime

Dash of Tabasco

3 ounces, Tequila

* Please use good tequila.  Try MUCHOTE! I just got turned onto this young gem born in the heart of Mexico!

You’ll want to process all ingredients in a blender and refrigerate until very cold.

Serve in shot glasses and garnish with lime pieces.  Great way to cure a hang over if taken with a Corona.

November 18th, 2008 by raffie

   

Good Morning!

What a beautiful day here on the East Coast….

Before I tell you about all the blessings and hurdles in my life (yes, it’s a two-way street), I wanted to invite you to my blog…Or maybe if I said, I came to cut the red ribbon,” that would be a better way of saying it.

There’s a first time for everything — so I’m going to ease into this. But, I’m enthused about all the cool things I can do on here.

I will have to admit: I’m a little outside my realm with this blog.  I’m a jack of many trades, but perhaps the king of just one.

Unfortunately, I can’t fry it, chop it, or braise it…  So, I’ll rely
on my business partner and my family at the local Apple store (they
know me by name) to help me get through this and infuse my flavor
through the web — I think we’ll be alright.

I spent the better half of the summer and early fall serving a meal or
two aboard a beautiful 142 ft.-vessel in the Northeast at Martha’s
Vineyard, Boston and Long Island.

Regardless of how long you’re in this profession, there’s nothing like
preparing that perfect dish and making that timeless connection with
your guests. There were many memorable moments, but it was
particularly enjoyable for a couple of reasons:

First of all, I was close to my two young boys, which isn’t always the
case in this business, so we spent some hot afternoons at the park in
Boston and cool nights at the cottage in Connecticut. We are
consistently robbed by time, but we had so much fun!

And secondly, career-wise, it was enjoyable being around the crew –
which is so important. Having a “team” mentality and getting through
high pressure situations is never easy, but we did it together. It
always feels good to be a part of something bigger than yourself.

 

                                            

 

Currently, I’m with the crew in Virginia prepping for the winter

season and packing for my next excursion.

We’ll get to that next…it’s lunch time.

Cheers!

CR

Oh yeah, check out  www.chefraffie.com  when you get a chance.

This is just a little nibble of what we have in the works!  �

 

 

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