[News Boquete] The Cure for the October Blues. Possible update on the construction as well.

Great Day everyone. October comes so quickly it seems as does the rain it brings.  Couple that with the road construction and you have a delightful opportunity to catch up on some quiet reading...  Sometimes though this time of year can be difficult to deal with.  People often feel trapped or shut in with long days of hearing the rain clank against the tin roofs.  We have found the cure for the October Blues!!   Soups and Stews!!   This weather seems just perfect for those delicious heart and soul warming dinners.  This week we made a delicious Black Bean soup.  This soup is so flavorful and hearty that it stands alone as an amazing dinner.  As one of my personal favorites this dish has bacon, tomatoes, creamy black beans and delicious spices.  I find myself garnishing it with a dollop of sour cream, cheddar cheese, and green onions.  We also have Beef and Guinness stew this week with an optional side of mashed potatoes.  This rich and hearty stew is made with tender chunks of beef, carrots, celery, and onions.  Beefy and malty the beer really adds to the flavor that this stew brings.  In addition to these 2 dishes we also have Tomato Basil Soup, Mexican Tortilla Soup, Thai Pumpkin Soup (SPICY).   We want to thank you for all the awesome feedback that we got from you on the Cajun Chicken and Andouille Sausage Etouffee.   This dish is a dish I grew up eating and to finally be able to bring it to Boquete as a freezer meal is so cool!!  If you've never had Cajun Etouffee (Pronounced AY-too-FAY) this is a flavorful dish that is either served with seafood or chicken and sausage.  It consists of celery, bell pepper, and onions that have been sautéed and smothered in a rich gravy.  The andouille sausage adds a wonderful smokiness and the chicken breast that have been slow cooked to achieve maximum juiciness and tenderness really bring it home.  This dish is "Cajun" spicy so on a scale from 1-10 you can expect a 6.  What's cool is that etouffee is almost always served with a side of rice which serves to tone down the spiciness a bit.  The biggest compliments we have received on this entrée is the authenticity of it!!  "It felt like we were back in New Orleans eating at Commanders Palace!!"    So, a great big Thank you goes out to those of you who took the time to send me a note about your experience!  If you want to try this authentic Cajun dish be sure to look for it on this week's menu…    A few varieties of sauerkraut are available as well this week.  We have Mexican Cumin Kraut, Beet and Garlic kraut (for those who like a softer cabbage and not as intense cumin flavor), and finally we have original sauerkraut.  This one is simply salt and cabbage (for the sauerkraut purist).  We also have a fresh batch of kvass that just became ready today.... On a different note this week I had an opportunity to do some cool baking.  I've been playing with sourdough breads and experimenting with different styles of preparation to achieve a nice crumb, crusty exterior and mildly tangy bite.  The results have been very interesting and quite promising.   It looks as if we might (on a small scale) start to offer some sourdough bread.  Let me know if there is a demand for this. We are also super excited as Keira will be taking on some new roles in our kitchen.   Keira has expressed incredible interest and creativity in the kitchen at a really young age.  I am going to be mentoring her in the kitchen as I pass down my knowledge and love for food to her.  I think that our first project might be fresh pasta.  If anyone is interested in fresh pasta let me know but there's a decent chance that we will possibly be making a variety of flavored pasta as well as your traditional.  I got my hands on some semola flour and "00" flour and those 2 together produce the best fresh pasta you will ever eat!! We were thinking that we might have some basil pasta, cremini and porcini pasta,  Sriracha Pasta, Black Garlic Pasta, fresh stuffed ravioli, lasagna noodles, tagliolini, fettuccini, linguini, egg noodles.  Just to name a few.  I might consider doing angel hair, vermicelli, and parpadelle but I'm on the fence about those...  I heard some very encouraging news the other day.  The roads in Boquete will be completed by December!!!    That would be just lovely...  Although I wasn't told what year>? If you are new in town and would like to be included in our weekly mailer be sure to click this link to subscribe.  Click here to get on my mailing list!!   Check out our menu by clicking this link below and if you have any questions don't hesitate to send me a phone call or email.  http://doshombrespanama.com/our-menu/ To place an order simply complete the online ordering process and make sure you submit the order when complete. (this is the step most commonly missed)  You will get an order number immediately after completing your order.  I make all deliveries on Monday between 2 and 5 and if you are picking up at our location please come by Monday between 2 and 5 as well.  Tuesday we are at the BCP between 9 and noon and if you chose to pick up there we are located in the end of the theater hallway by the rear exit. Thank you and we look forward to seeing you soon Eric, Cecelia, Chandler, Keira, Aidan

 

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