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Open face Mediterranean sandwich

Chef Greg Martin — Tue, 10 Jul 2012 14:41:40 +0000

Open face Mediterranean club

We are going to be testing a new open face Mediterranean sandwich here at Café Express River Oaks for the next week. First we take a piece of lavash lightly toasted spread it with a spicy parsley and onion Mediterranean sauce, top it with chopped bacon, oven roasted tomatoes, Jack cheese and toast it under the broiler until the cheese is melted. We then garnish it with shredded iceberg lettuce and creamy habanero sauce. Come in and give it a try now through Monday, July 19. Enjoy.

Italian BLT test at Café Express River Oaks

Chef Greg Martin — Tue, 03 Jul 2012 17:36:35 +0000

We are currently in the process of testing seven new sandwiches at our concept store Café Express River Oaks. This sandwich consists of toasted, basil infused ciabatta baked with Asiago cheese on top, fresh sliced mozzarella, two slices of crisp bacon, oven roasted tomatoes and fresh baby spinach leaves and an EVOO and lemon vinaigrette . We will be serving this today until Monday, July 9, enjoy

Botin Restaurant Madrid

Chef Greg Martin — Fri, 01 Jun 2012 12:11:49 +0000

We had an opportunity to have dinner at Botin in Madrid. It’s located on Calle de Cuchilleros about a 10 min. walk south of the Plaza Mayor, or about a 15 min. walk from Plaza Del Sol. It’s on a street and in an area that’s filled with upscale (read nicer, not fancy) restaurants, cafe’s and bars that serve food. It’s the oldest restaurant in the world according to the Guinness book of world records. Google it, it’s is the first search item that will come up. It was established in 1725. They specialize in roast suckling pig and roasted baby lamb. Done in an ancient oven, using old world techniques. It just so happened that one of the members of our traveling party has had the desire to eat suckling pig his whole life. It’s very popular with the locals and in the know tourists. Reservations are mandatory. Don’t even think about going before 9 PM. The prices for what you’re getting are very reasonable as is the wine list. How was it? It definitely exceeded all my expectations. It was delicious, simple and perfectly prepared. If you have an opportunity do yourself a favor and make a reservation and have a dinner to remember the rest of your life.

La Torre Del Oro Bar Andal

Chef Greg Martin — Thu, 31 May 2012 14:51:33 +0000

On the Plaza Mayor (near the tourist information office) is a bar that both the locals and visitors frequent. It’s filled with bullfighting photos and memorabilia. The owner and the staff greet every patron, prepared their libations and offer tapas with every drink. We were fortunate enough to have the time to stop in for a glass of Rijoa and cup of gazpacho.

. Later that day we were very fortunate to have secured front row seats to the Super Bowl of bullfights. So the question begs to ask what do you serve at a bullfight? Lo and behold, finger sandwiches, tuna, ham & egg, vegetable, tomato & evoo, turkey & lettuce and of course Russian salad (Spaniards have a thing for Russian salad).

Everyone washes it down with Rijoa they bring to the bullring in a pig’s bladder that they squirt directly into their mouth. The bullfight itself is really quite remarkable. Don’t read any further if the sight of blood makes you squeamish.

Lunch at the Prado Museum Café

Chef Greg Martin — Wed, 30 May 2012 13:50:48 +0000

Like most great museums the Prado in Madrid has a beautiful Café that serves excellent cafeteria style food.
Our selections were: spinach Quiche and pork loin with blue cheese sandwich

Breakfast on the High Speed Train (AVE)

Chef Greg Martin — Wed, 30 May 2012 13:48:49 +0000

Breakfast on the bullet train in first class:
Ham Omlett with Tomato, Sausage, Yogurt and Croissant, not bad really for traveling at 180 MPH. Oh and the coffee…excellent!

Churros and hot chocolate at San Gines

Chef Greg Martin — Thu, 24 May 2012 21:19:06 +0000

Hot chocolate and churros at San Gines Madrid

Ok Ok so the churros were not smokin’ hot (everyone says so on their blogs). The chocolate is more like Ganache than our American version of hot chocolate. So a 5 for the churros and a 15 for the hot chocolate, and like Cafe du Monde they are open 24/7. Besides we saw the biggest b*#ch slap down with police and everything! And that’s entertainment!

Madrid El Xampanyet

Chef Greg Martin — Thu, 24 May 2012 21:14:55 +0000

They have been serving the same items here for 100 years; hard cider, roasted chicken with juices and salad. When you do one thing for this long it better be perfect…it is, oh can I have seconds?

This may be the best roasted chicken, except mine…of course?

Local cask wine shop

Chef Greg Martin — Thu, 24 May 2012 21:07:46 +0000

For any of you that know me this is the future!

Madrid

Chef Greg Martin — Thu, 24 May 2012 20:59:10 +0000

La Cure Gourmande

A specialty shop in the center of the city (near the plaza Mayor) specializing in Nougat. They feature such unusual flavors as: lemon peel, pistachio, rose hips and orange peel. You will note that I’m going to reference this 19th century culinary aspect on many occasions in this blog on this culinary tour. Looking back to the 19th century for our formative flavors is an important aspect of our ability to look forward to what flavors will inspire us in the future. Don’t be afraid…take a bite!