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Inspiration - California -To-Do List

clock November 23, 2009 23:16 by author Administrator
There are so many good Brasa joints up, down, and throughout California that we found even the task of plotting these on Google daunting...we think we did a pretty good job of getting at least the essential places on the map. If you think we've missed one or have a neighborhood place in mind, let us know and we'd love to add it to the growing list. California Pollo a la Brasa ranges from curb-side classic to high end and all point in between. We've tried to pick the best restaurants that both Cali natives and out-of-towner recommended from experience. If you have any to add, please do so. Some of the best Pollo in California comes from the least likely places, so share your stories and inspirations along the way. [More]


Inspiration - New York Metro -To-Do List

clock November 23, 2009 21:47 by author Administrator
New York is the most culturally and ethnically diverse city in the world. With all of the mixing of culture and language comes the most natural human tendency of sharing food. With this sharing comes blending and hyperbole. No where is this more the case than Manhattan. While many of us are used to our Pollo a la Brasa coming from a classic Brasa joint...Manhattan and the 5 boroughs break many of those conventions. Among the list of Pollo a la Brasa are restaurants whose core specialty ranges from Cuban to Brazilian to even Asian. We've tried to keep this diversity in mind when compiling this map of the best Pollo a la Brasa in New York by not excluding a restaurant because it didn't conform to what many think of as Pollo a la Brasa. So hop to it....bring on the Brasa...New York Style! [More]


Ingredients - Black Pepper

clock November 20, 2009 04:45 by author Administrator
The history of pepper is essentially a story of the history of the European spice trade. So revered it is sometimes called the ‘King of Spices’. In origin, Black pepper is a tropical 'twining plant' from southern India. In the ancient world, the most important source of black pepper was India's Malabar Coast, the southwest coast of the country predominated by modern day Goa. These days black pepper is grown throughout all of South-East Asia. Though black pepper is a staple around the world, it was once so valuable it was used as currency. [More]


Recipes - Rocoto Mayonnaise a.k.a. :'Peppered-up Mayo'

clock November 19, 2009 19:14 by author Administrator
Another Mayo recipe you say? Of course! The Mayo is to Pollo a la Brasa what salt is to the ocean: absolutly essential. Ok...maybe thats a little overstated, but a good mayo goes a long way. Maybe thats too understated? At any rate, once you've made your own mayo, its hard to go back to the jarred stuff. It really doesn't take much time and your Pollo will love you for it. If you are in a MAD rush or simply can't beat eggs because you have a moral issue with beating Pollo embroys...we get it, so we've added a note below that substitues the fresh egg and oil with store bought jarred stuff. Add the reamining ingredients (as in the recipe) and you will be very close to fresh. If you must do it this way, we suggest using Dukes (assuming you are luckey enough to live in the south). For the rest of us, let the whisking begin! If you are concerned about salmonella, see the words of comfort below from Alton Brown of Food Network's "Good Eats" [More]


Recipes - Salsa Madre

clock November 17, 2009 20:39 by author Administrator
Salsa Madre - This versatile little mother is at home with Chicken as it is Beef, Pork, and Fish. You want to use it while it is fresh, but we've kept some in the fridge for 2 weeks and the flavor really held up. Like any good sauce it is a simple mixture of ingredients you undoubtedly have laying around. [More]


Recipes - Porter Pollo

clock November 10, 2009 19:00 by author Administrator
We wern't sure if there was anything else we could call this recipe...it pretty much sums it up: your standard Pollo a la Brasa with the deep carmel flavor and hoppy bite of a rich Porter. We even tried this baby with the Rogue Mocha Porter...wow. This is based on our Classic Pollo a la Brasa with the emphasis on the beer. We found that for some reason, (maybe the extra carmel in the beer), that we need a bit less Soy Sauce than our standard bird. Also, becasue the beer has its own profile, we have not called for the typical splash of vinegar b/c we found the flavor to competed too much with the hoppyness of the beer. Let us know what you think...enjoy! [More]


Inspiration - DC Metro -To-Do List

clock September 15, 2009 13:02 by author Administrator
We have started the process of building Google Maps of where to find the best Pollo a la Brasa joints in our nation's various major metropolitan areas. Let us know what you think of the ones we've choosen and the let us know about others that missed our list. We try to include only the venues we have first hand expeience with, so if you are willing to write up a quick blurb about one of your favorite Pollo a la Brasa joints, we'll happlily add it to our growing list.

First up in our Google Maps Pollo a la Brasa collection is the DC metro area. Then on to New York, then LA, then who knows...maybe your neighborhood. We have tried to focus on these major Pollo a la Brasa "hot spots" but there are plenty of others. Time permitting we'll have tried and reviewed all of the Pollo a la Brasa joints in the country by around 2015 or so. So buckle-up, we're in for a long ride folks.

First Stop: the DC Metro Area... [More]


Inspiration - DC Metro - Super Pollo

clock May 28, 2009 18:59 by author Administrator
This place should be called Super Pollo a la Brasa, but that is probably a bit too long. Let's stick with Super Pollo. Either way, this is some seriously good Pollo.
Super Pollo is one of the most popular Pollo a la Brasa joints in the DC Metro area for good reason: it is crazy good. Thier Pollo sets the bar for many in the area. What sets this place apart for local compeitors like El Pollo Rico is the number of sides. [More]


Recipes - Peruvian Mayonnaise

clock May 26, 2009 22:49 by author Administrator
Why not just use the store bought stuff? If you have ever made or tasted homemade mayo before, you'll know why. The store bought stuff just doesn't hold a candle to what you can do in a few minutes at home. Once you go homemade, you'll never go back. If you are concerned about salmonella, see the Tip Below from Alton Brown of Food Network's "Good Eats" [More]


Recipes - Attila the Hen a la Brasa

clock May 26, 2009 20:06 by author Administrator
This lemon-ed up Pollo is sure to delight. The recipe is based on the Classic a la Brasa recipe with a few minor 'tweaks'. As with the Classic a la Brasa recipe, you may not have all of the ingredients listed or may just wish to improvise a few steps. If you do not have one of the ingredients or hardware available...improvise, improvise, improvise. Sometimes great innovation comes from 'using what you have'. Let us know what you changed about the recipe and how it worked out for you. [More]



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