If you've been to Spain, you know that Tortilla Española is something of a national dish. You know, too, that in this case tortilla does not mean a flat bread. It's a classic eggs and potatoes dish, and Tapa Toro's newly appointed executive chef, Frank Galeano, shows you how to make it in this edition of Compliments of the Chef.
Watch the video, then start cracking some eggs and give it a try.
Pastitsio is one of the more popular dishes that you'll find on Greek menus. And the one served at Orlando's Taverna Opa is one of the best you can find.
In this edition of Compliments of the Chef, owner Vassilis Coumbaros demonstrates how to make it the traditional Greek way.
After watching Coumbaros, I went home and gave the recipe a try. I used penne pasta instead of the Greek macaroni that Coumbaros uses in the video, but it turned out just fine.
Watch the video and then give it a try. If you need a little more inspiration, visit Taverna Opa and try the real thing.
John Rivers, CEO of 4 Rivers Smokehouse, invited media to a ribbon cutting ceremony at Disney Springs Monday for the company's newest concept, 4 Rivers Cantina Barbacoa Food Truck. In the video below, Rivers explains how the concept came to be. And you'll get a look at one of the massive Taco Cones that are bigger than a smoked turket leg.
Cioppino is a popular fish stew that originated in San Francisco. Legend has it that the fishermen would all contribute -- or chip in -- to a large stew with whatever they'd caught that day.
James Slattery, executive chef at Big Fin Seafood Kitchen, says that "because the region is plentiful with Dungeness crab, you will generally find restaurants including Dungeness as the main seafood in their Cioppino." So he includes it in his.
Watch Slattery show you how to prepare the dish in the video below. Then head out to your favorite fishmongers and ask them to chip in to your own stew.
A video roundup of the week's restaurant reviews and news from Scott Joseph's Orlando Restaurant Guide.
I like Agave Azul in Winter Park. And if I sound slightly surprised when I say that, it's only because I never cared very much for the original in Orlando.
Then again it's been over seven years since I visited the Kirkman Road location. And I rather liked its sister restaurant, Saint Anejo Mexican Kitchen + Tequileria when it opened a year and a half ago in Winter Springs.
Like Saint Anejo, the newer Agave leans a tad more to the Mexico side of the border in the Tex or Mex question, though a full section of Fajitas, an American invention, has it straddling the wall.
But everything I tasted was good. Though in the case of the Taco Shooters it was good taste in an odd presentation. But how could I pass up something called Taco Shooters?
NEW: Watch a video version of this review. Click the image below.
Avideo roundup of the week's restaurant reviews and news from Scott Joseph's Orlando Restaurant Guide.