….got this recipe from a friend of mine, it was quite hard to find that ‘Goya Recaito’ over here, but thanks to a couple of friends I got it in the end, and it makes the difference….

ARROZ SIN POLLO (I think it means ‘chicken with rice’ )
4 servings

Try it some night when it’s too late to cook but you’re hungry anyway.

1/4 cup olive oil
3 tablespoons chopped onion
1 clove garlic, minced
1 small cube of salt pork (1â€

Pizzagra….

:aliensmile:

UGH!!!! I hate when the happens.. It is a total bummer… I then go CRAZY scouring our cookbooks, magazines, and Internet for anything that sounds good (You wouldn’t believe the lack of repetition here).

Then, if that goes horribly, then it is time to hit the bookstore and see if there is a magazine (preferably) or cookbook which may tickle our fancy.. of course, this can get expensive.

Woman buys 10,000 chocolate bars

[img]http://newsimg.bbc.co.uk/media/images/40116000/jpg/_40116913_marsbar203.jpg[/img]

10,656 of them, actually

From the New York Daily News: A 1000$ omelet!
(If you want to make it yourself see the recipe at the bottom of the article) :aliensmile:

Le Grand Omelet
1G entrée no yolk on Parker Meridien menu

By JOE DZIEMIANOWICZ
DAILY NEWS STAFF WRITER

Le Parker Meridien hotel features the thousand-dollar omelet.

Culinary craziness has reached new heights in New York with the debut of the $1,000 omelet!

Le Parker Meridien hotel on W. 57th St. recently added the bank-breaking breakfast dish to its menu, charging patrons what it costs to buy about 200 omelets at your local greasy spoon.

But the so-called Zillion Dollar Frittata is apparently no ordinary omelet, consisting, as it does, of a mix of eggs, lobster and lots of caviar. It’s so exclusive, so spectacular and so expensive that … nobody’s ordered one yet.

"Every six months we come up with new dishes for the menu," said Steven Pipes, the hotel’s general manager. "We don’t like things to get stale."

For penny pinchers, Norma’s, the restaurant in Le Parker Meridien, offers an economy version of the frittata, a crustless quiche that contains 1 ounce of sevruga caviar.

It costs $100.

The supersize version of the frittata boasts 10 ounces of the pricey caviar. Along with its $1,000 price tag comes a written challenge on the menu: "Norma dares you to expense this."

As with several other menu items, the frittata is highlighted in red ink as one of "Norma’s recommendations."

When Pipes and Norma’s executive chef, Emile Castillo, decided to incorporate caviar into a frittata, they knew it would be a costly proposition. They pay $65 an ounce for sevruga.

"We priced it out and realized we’d have to charge $100 for the regular frittata," Pipes said.

"Since we knew it was going to be a very expensive dish, we decided to have some fun with it," he added. "If someone really wants to splurge, we gave them a $1,000 option. It’s not just a gimmick, though. It tastes good."

Since the deluxe lobster-and-fish-egg frittata appeared on the menu on May 5, not one customer has taken the bait for either the $100 or $1,000 version.

"I couldn’t believe it was the price when I first saw ‘1,000’ on the menu," said Virginia Marnell, 59, of Greenwich Village. "I thought it was the calorie count. It’s outrageous!"

Patty Zimmerman of San Diego said she and her three friends were amused by the eggs-treme price tag. "It made us chuckle," she said. "It’s definitely a conversation starter."

Second-year Fordham Law School student Allison Adler was breakfasting with her mother, Jackie, from San Diego.

"It’s for people with much deeper pockets and much larger bank accounts than us," said Adler, whose mom recommends the lobster and asparagus omelet instead.

At $25, she said, "It’s a relative bargain."

Easy … & rich

Here’s the recipe for the Zillion Dollar Frittata now offered at Norma’s at Le Parker Meridien hotel.

Ingredients:

6 eggs
1 tbsp. chopped chives
1½ tbsps. butter
1 lobster
5 tbsps. heavy cream
10 ounces sevruga caviar

Directions:

Preheat oven to 375 degrees.

Place whole lobster in a pot of boiling water. Boil for one minute, then put lobster in a bath of cold water. Remove tail from lobster and pry meat from shell, keeping it whole. Remove meat from claws and chop the meat. Cut the lobster in half and remove the tomalley, or liver (that soft, blackish-green stuff in the stomach).

Heat ½ tablespoon of butter in a small saucepan. Add heavy cream and bring to a boil. Cook three minutes while stirring. Strain sauce into a bowl and set aside.

Break eggs into a bowl. Add chives and half of the sauce and beat with a fork.

In an omelet pan, heat ½ tablespoon butter. Add chopped claw meat and sauté two minutes.

Add the egg-chives mixture and cook slowly over medium heat until firm, about five minutes.

While the omelet is cooking, in another saucepan heat ½ ­tablespoon butter and cook the lobster tail for three minutes. Slice and arrange on top of the omelet and finish cooking in the oven two more minutes.

Place the cooked omelet on a serving plate and spoon remaining sauce over it. Spoon caviar on top and serve.

Bon appétit!

Originally published on May 17, 2004

AMEN!

Tons of fun (and bad recipe ideas) can be found in the Gallery of Regrettable Food :aliensmile:

[img]http://lileks.com/institute/gallery/misc/gel1.jpg[/img]

Bon appetit!