Posts Tagged With: recipes

The Traveling Foody – Peru

Welcome travelers and Traveling Foody fans.  We are very excited about this feature on Peru.  Our friend Phil just returned from a 3 week adventure to Peru and we had a wonderful conversation with him about his excursion into Peruvian country, culture, and food.

First of all, what’s all the hubbub with Peru?  Okay, so they have llamas and their wool makes for wonderful material.  What makes Peru a destination?  Is it food? Is it the culture? Is it the topography?  We believe it’s all the above and much more.

Get with it and see what Phil had to say about Peru.

TTF: What was it about Peru that attracted you to travel there?

PHIL: I’ve always wanted to visit Machu Picchu since I was a kid, so I jumped at the chance to get on this hike.

TTF: What parts of Peru did you visit?

PHIL: Cuzco and the Sacred Valley.

TTF: Like many countries, various cultures migrate to them.  What other types of nationalities are living in Peru?

PHIL: Many Chinese immigrated there in the 1900’s for good paying labor.  Germans & Israelis came here in the 1950’s.  Canadians, U.S. Americans and to a lesser part, British also are here.

TTF: What was your favorite meal in Peru?

PHIL: So many great places to eat and so many dishes!  My favorite restaurant was El Encuentro.  It was a vegan joint with meat analogs. 

Spaghetti El Diablo

Spaghetti El Diablo

I ate here a lot while I was on my own, and frequently while the carnivores were doing their own things.

Best meal was probably a potato & cheese dish. 

Potatoes and Cheese with Cilantro sauce  and Quinoa

Potatoes and Cheese with Cilantro sauce and Quinoa

Many, many dishes had a sauce of cilantro. This dish had that plus clove.  The cheese was fresh guinea pig cheese.

The Peruvians have over 300 varieties of potatoes; from blue to purple to red. Black & white are common as well.

TTF: What was your fondest memory visiting Peru?

PHIL: Climbing Wayna Picchu (the mountain behind all the ‘postcard’ shots’ of Machu Picchu) and looking down on Machu Picchu.  A very memorable time.  It was hard to be alone up there, but the vibes were pretty intense.

Moray. An ancient Inkan laboratory for plant hybridization

Moray. An ancient Inkan laboratory for plant hybridization


TTF: Was it easy to get around?

PHIL: Yep, even though my Spanish was close to non-existent, mini-buses & taxis were easy to use and get to where you were going.  Cheap too!

TTF: Would you visit again?

PHIL: Visit? Hell I’m thinking of moving there!


Thank you very much Phil for your input and time with us. 

Phil has been a traveler for most of his life and a great friend of the Traveling Foody family for many years.  We can’t wait to see what adventures he will experience next and wish him safe travels and to eat well.

Some of Phil’s adventures were in the Cuzco area, which is the old capital of Peru.  What about the newer capital?  Well, the current capital is Lima and is located on the central coast of Peru.  Compared to other cities in the country, Lima is by far the largest city with more than one quarter of the entire population of Peru living there.  For our fellow beach goers, the Miraflores district presents the traveler with wonderful views of rocks and tides.  One of the highlights for the museum enthusiast will be the Museo Larco.  This Museum is known globally for its Erotic Gallery.  The gallery is dedicated to erotic sculpture art which date over a thousand years old.  And to let you in on how popular Erotic Art in Peru is, you will find reproductions of the art all around Peru. 

Quick tip time: Cash is defiantly the king compared to card.  The currency in Peru is called “Nuevo Sol.”  Even though, shops might have an old credit card sign in the window does not mean they are still accepting them.  So bring your cash.  Preferably carry smaller bills for those bargains.  Another tip is keeping your bills clean and wrinkles free.  Like many South American countries, some places will take your cash.  But if it is ripped or old they might think it’s fake.

Let’s talk food and drink. 

When in Rome you do as the Romans.  When in Peru it’s all about Pico! Pico is a brandy which is made from the grape and is appreciated all over the Peruvian coast.  There are those who believe that the neighboring coastal country of Chile was the true birthplace of the nectar of the gods.  Guess what?  We don’t care where the origins of this particular nectar originated from.  What we care about is that it’s good and good for your spirits.  When we talk about Chile, we will say it’s from their country because that’s what the locals will tell us.  The most popular cocktail on the South American Pacific is Pisco Sours.  If you are not into the spirit of things, you might want to have a local brew.  Cusqueña is where you want to direct your brew thirst.

Does your food run the house or do you run around your food?  That’s right.  We are speaking of the traditional dish of cuy.  In many regions of the world, cuy is referred to as guinea pig.  That’s right.  Guinea pig.  Cuy is usually prepared whole, roasted or grilled, with the head on.



Like many South American coastal regions, ceviche is a big deal and almost on everyone’s plate. 

We heard Phil talking about the many varieties of potato that grow in and around Peru.  But, Peru also has very large avocado and they are not afraid to use them.  These two ingredients make up a traditional casserole dish called Causa and is served cold. 

Phil also talked about the Chinese immigrants.  The Chinese settlers created a dish called Lomo Saltado,which is a stir-fry consisting of beef, tomatoes, peppers, and onions mixed in with potatoes and soy sauce served over rice.  The Chinese culinary influence can also be found in a very popular dish called Pollo a la Brasa which is a Peruvian style roasted chicken using soy sauces marinade that have been infused with peppers, garlic, and cumin for a salty – smoky taste.

For those who love their meats, peruvians dish it up…more like skewer it up.   Anticuchos are marinated skewers of meat grilled to perfection.  You can find them in many locations from restaurants to street carts.

Speaking of meat, how about some alpaca?  That’s right.  Like many other animals, these are not only used for their wool.   We have never tried the alpaca llama but we understand that it’s similar to buffalo or grass fed beef that’s more on a gamier side.

Let’s not forget that Peruvians have a sweet tooth.  One of the favorites in the country is the lúcuma.  Lúcuma is a fruit that resembles the mango.  Its custardy flavor is comparable to maple syrup.  Many recipes call for the fruit for flavoring a dessert. Yum!


We would like to leave you with some Peruvian recipes:

The Potato cheese dish Phil was talking about is called Papa a la Huancaína – Potatoes in Spicy Cheese Sauce.

Huancaína Sauce:


  • 4 Tablespoons vegetable oil
  • 1/2 Cup chopped onion
  • 3-4 Yellow aji amarillo chile peppers
  • 2 Cloves garlic, minced
  • 2 Cups white farmer’s cheese (queso freso)
  • 4 Saltine crackers
  • 3/4 Cup evaporated milk
  • Salt and pepper to taste


Remove seeds from yellow chile peppers and chop into 1 inch pieces.  Sauté onion, garlic, and chile peppers in the oil until onion is softened, about 3-5 minutes.  Remove from heat and let cool. 

Place onion/chile mixture in a food processor or blender.  Add evaporated milk and blend.  Add cheese and crackers and blend until smooth.  Sauce should be fairly thick.  Thicken sauce with more saltines or thin sauce with milk if necessary.  Season with salt and pepper to taste. 

Potato Preparation and Serving the dish:


  • 8 yellow or while potatoes
  • Huancaína sauce
  • Lettuce leaves
  • 2 hard-boiled eggs
  • 8 large black olives, halved


Heat a large pot of salted water to boiling and add the potatoes.  Boil potatoes until tender when pierced with a fork.  Drain water from potatoes and let cool.  Slice potatoes and arrange on top of the lettuce leaves. 

Pour huancaína sauce over potatoes, and garnish with slices of hard-boiled egg and black olive halves.


Another dish we would like to share with you is Anticuchos de Carne – Grilled Beef Anticuchos


  • 12 cloves of garlic
  • 1 tablespoon cumin
  • 1/4 cup mild chile pepper paste (aji panca, if available)
  • 1/2 cup vinegar, divided
  • 1 tablespoon salt
  • 2 teaspoons freshly ground pepper
  • 2-3 pounds steak (sirloin, tenderloin)
  • Wooden skewers


Cut beef into 2 inch chunks and place in a nonreactive bowl or dish.  Mash the garlic with a rock, or with a mortar and pestle. 

Make the marinade: in a bowl, mix the crushed garlic, ¼ cup of the vinegar, ¼ cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.

Pour the marinade over the beef and mix well.  Marinade beef overnight in the refrigerator.

Prepare the grill.  Place the beef onto the skewers (about 4 pieces of beef on each skewer).  Make a basting mixture of ½ cup vegetable oil, ¼ cup vinegar, and a pinch of cumin. 

Grill the skewers for about 5 minutes on each side, or to desired finish. Baste beef several times during cooking.

Thanks again Phil for your time and invigorating conversation.  Thank you to all the readers of the Traveling Foody.  Remember to keep you minds and stomachs open and your.  Keep on exploring and we will see you soon.  We leave you with a few more photos from our good friend Phil.

Pan y marmalade breakfast

Pan y marmalade breakfast

Roasting Chocolate Beans

Roasting Chocolate Beans



Coca leaves

Coca leaves

Eggs with Cilantro Sauce

Eggs with Cilantro Sauce

-The Traveling Foody

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The Traveling Foody – Brussels Sprouts Recipes

Hello fellow travelers and Traveling Foody fans.  With Brussels sprout season coming to an end we would like to do a quick recipe share with all of you.  Trust us when we say, “it will rock your taste buds.”

 First up is our Brussels Sprouts Pizza.


Brussels Sprouts Pizza

Brussels Sprouts Pizza


  • 2 Tbsp. olive oil plus more for brushing and drizzling
  • 1 Large yellow onion, thinly sliced
  • Kosher salt, freshly ground pepper
  • ½ Lbs. Brussels sprouts, trimmed, leaves removed (about 4 cups)
  • 2 Garlic cloves, finely chopped
  • 1 tsp crushed red pepper flakes
  • All-purpose flour (for dusting)
  • 1 Prepared fresh pizza dough or cooked pizza dough formed
  • ½ Cup grated Parmesan
  • ½ Cup alfredo sauce



 Preheat oven to 450°. Heat 2 Tbsp. of oil in a large skillet over medium-high heat. Add onion; season with salt and pepper and cook, stirring occasionally, until softened and golden, 8–10 minutes. Add Brussels sprouts, garlic, and red pepper flakes and cook until Brussels sprouts are wilted, about 5 minutes. Season with salt and pepper; set aside.

Lightly flour a rimmed baking sheet and stretch dough to edges.   If the dough is already cooked that’s okay.  Lightly brush dough with oil; season with salt and pepper. Top with ¼ cup Parmesan, then Brussels sprout mixture, and then drizzle the alfredo sauce and remaining ¼ cup Parmesan.

Bake pizza until dough is crisp and cheese is melted, 8–10 minutes. Let cool 5 minutes before cutting. Serve drizzled with more oil.


On to the next Brussels sprout recipe.  One we like to eat in soups, with red meat or by itself.  It is none other than our Brussels Sprouts Kimchi.


Brussles Sprouts Kimchi

Brussels Sprouts Kimchi


  • 1½ lb. small brussels sprouts, trimmed, halved
  • ½ small onion, coarsely chopped
  • 2 scallions, sliced
  • 4 garlic cloves
  • ¼ cup gochugaru (coarse Korean red pepper powder)
  • 2 Tbsp. fish sauce (such as nam pla or nuoc nam)
  • 2 Tbsp. Sriracha
  • 1 Tbsp. grated peeled ginger
  • 1 Tbsp. soy sauce
  • 2 tsp. coriander seeds, crushed
  • 1 tsp. fennel seeds, crushed


 Combine 3.5 oz. salt and 2 quarts warm water in a large bowl, whisking to dissolve salt. Add Brussels sprouts and top with a plate to keep Brussels sprouts submerged. Let sit at room temperature 4 hours; drain. Rinse, drain, and place in a large bowl.

Pulse onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth. Add to bowl with Brussels sprouts and toss. Transfer mixture to two 32-oz. canning jars, packing down to eliminate air gaps.

Combine 0.7 oz. salt and 1 quart warm water in a large bowl, whisking to dissolve salt. Add pickling liquid to jars to cover Brussels sprouts, leaving at least 1” head space. Cover jars with lids. Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, 3–5 days. Chill.

Let the kimchi ferment for at least 2 months.  The longer the more characters the kimchi will absorb.

We hope you have a wonderful time and please share your recipes with us.

-Damien – The Traveling Foody

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The Traveling Foody – Chanterelles

Welcome travelers and foodie lovers to the next blog installment of The Traveling Foody.  For many countries throughout the globe, late summer and early fall is a time for harvesting many foods.  Mushrooms are one of the main items harvested in the fall around the Northwest.  Mushroom hunting can be a wonderful experience for friends and family to bond and get a little exercise.  The primary mushroom we have been hunting this year is chanterelles.  At $7.99 per lb., harvesting feels great when you bring home several pounds of this golden treat.  The chanterelle family has various species, but the chanterelles we were hunting for are “golden chanterelles.”  The characteristics of the golden chanterelle are orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the cap, it has gill-like ridges that run almost all the way down its stipe.  For all our fans in Europe and Asia you will find that the wild chanterelles grow about the size of your thumb whereas, in areas of the North America and Canada they can grow to the size of your fist.  Chanterelles will reappear in the same place year after year if harvested correctly so as not to disturb the ground in which the mycelium grows.

What we are looking for when picking our chanterelles are:

·         Having a fragrant odor.
·         If in a market, they should not be slimy or have dark parts.
·         The color should be a golden color.
·         The gills on the underside should be granular.

Cleaning these beauties can be time consuming and there are various brushes out there which can be used.  One thing you do not want to do is soak them after harvesting.  Just wash over a little water, drain & dry them on a paper towel.  After cleaning they can be kept on wax paper or in a brown paper bag in the fridge for a few days.

Preserving the chanterelles can be done in a few ways.   Drying the chanterelles can render the mushroom less flavorful.  One thing you can do is soak in water overnight to retain more flavor and texture.  We have found that freezing the mushrooms retains the texture and flavor over a longer time.  Before we freeze we also will sauté with onions and butter.  You will then have a grand base for soups and other dishes after defrosting.

Here are a few recipes that you might like to try:

Wilted Spinach Salad with Chanterelles


  • 1/2 pound chanterelles, sliced
  • 2 tablespoons fresh lemon juice
  • 5 bacon slices, chopped
  • 1 pound spinach
  • 5 green onions, diced
  • 5 radishes, sliced
  • 3 tablespoons dry red wine vinegar
  • Salt and pepper to taste


Parboil the chanterelles for 3 to 5 minutes. Drain. Marinate the chanterelles in the lemon juice for 15 minutes.

In a large sauté pan or skillet, fry the bacon until crisp. Remove the bacon with a slotted spoon and reserve. Discard all but 2 tablespoons of the bacon fat from the pan.

Clean and wash the spinach in several changes of water. Cut away tough stems. Dry the spinach well and mix with the green onions, radishes, and marinated chanterelles.

Heat the bacon fat in the pan. Add the vinegar and bacon and, while still hot, pour it over the spinach mixture and toss. Serve on warm dishes.

Marinated Chanterelles


  • 1 cup peanut oil or light olive oil
  • 1 pound chanterelles, cut into large slices (make sure they are dry)


  • 1/4 cup fine wine vinegar, balsamic or fruit vinegar
  • 1 garlic clove, sliced thin
  • 1 bay leaf
  • 1 teaspoon Dijon mustard
  • Pinch of fresh herbs (tarragon, savory, oregano, or marjoram)
  • 1/4 teaspoon salt


In a sauté pan or skillet, heat the oil until it becomes very hot, then add the chanterelles. Toss them in the pan quickly for 3 to 5 minutes.

Combine all the marinade ingredients. Add the chanterelles and the oil from the pan. Marinate the mushrooms for at least 4 hours in the refrigerator. This will keep for 2 weeks in the refrigerator.

Chicken Baked with Cream and Chanterelles


  • 2 tablespoons butter
  • 1 pound chanterelles, sliced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped shallots or green onions
  • 1 tablespoon marjorum
  • 1/4 cup dry white vermouth or dry sherry
  • 1/2 cup heavy cream
  • One 2 1/2-pound chicken, cut into serving pieces and skinned
  • Salt and pepper to taste
  • Chopped fresh parsley


Melt the butter in a sauté pan or skillet and add the chanterelles, lemon juice, shallots, and vermouth. Cook over low heat for 20 minutes. Add the cream and cook 5 minutes more.

Season the chicken lightly with salt and pepper. Place the chicken in a shallow ovenproof dish. Pour the sauce over the chicken and cook for 30 to 45 minutes in a preheated 350º oven. Baste occasionally with the pan juices. Adjust the seasoning. Add parsley and serve.

Artichokes and Chanterelles


  • 1 pound fresh or thawed frozen artichoke hearts
  • 1/2 pound chanterelles, sliced thin
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 cup half and half
  • Salt
  • 1/4 cup freshly grated Monterey jack cheese
  • Few drops of lemon juice


Cook the artichokes in boiling salted water to cover until tender.

Arrange the artichoke hearts in a buttered baking dish. Place the chanterelles on top. Melt the butter in a saucepan, stir in the flour, and add the milk and half and half. Whisk until the mixture starts to thicken. Reduce the heat and add the salt to taste.

Spoon the sauce over the artichokes and chanterelles, sprinkle with the cheese, and bake in a preheated 350º oven for 15 minutes. Quickly squeeze a few drops of lemon juice on top and serve.

-Damien – The Traveling Foody

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The Traveling Foody – Enter Fall

Welcome all you Traveling Foody fans.  You may have noticed that we didn’t write very many articles over the summer.   Don’t worry!  No one was hurt.  We were thoroughly – maybe too thoroughly – enjoying summer in the Northwest U.S.  For most of the year in and around the greater Seattle area, the weather is not always the best for strolling the water front or having a picnic.  Like many places within the 45 and 65 degrees latitude, when the summer comes you get outdoors and play hard and as much as possible.  So, that’s exactly what the entire Traveling Foody family did.  We ventured out into the great Northwest playing music, attending numerous music festivals and events, growing foods, cooking, working on various art projects and hanging out with people from all over the globe.  This summer was very special as the warm dry weather carried through August and most of September giving us the elusive “Indian Summer”.  This is great for all of our gardens as we just started to can and freeze some of our goods in preparation for the winter months.  Some of our garden has even been used to share and trade with other gardeners.  By doing this we see that it brings people together and that it keeps your pantry and kitchen diverse with others’ touch of pride and passion.

Well, with fall slowly rolling in and the leaves turning all their glorious reds and yellows and browns, good comfort food is on the list.  All those frozen foods will be thawed and used in stews and soups.   All our pickled foods will be a part of our hors d’oeuvre we serve at the dinner parties with cheese, crackers, beer and wine.  They also make wonderful gifts for our family friends and ice breakers to make new Traveling Foody friends.  We are excited that we have more time to bring to you our love, passions, art and friendship over this wonderful world of blogging.

We have a few recipes we would like to share with you to get everything jumpstarted.  We like to bring out the big gun that is a popular one in America.  The Traveling Foody family and the magic of our test kitchens present you with our version of Mac –N- Cheese.

Macaroni and Cottage Cheese Casserole


  • 8 oz dry elbow macaroni
  • 1 1/2 cup small curd cottage cheese
  • 8 oz shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt, or to taste
  • black pepper to taste
  • 2/3 cup plain bread crumbs
  • 3 tbsp melted butter


Preheat oven to 375 degrees F. Bring a pot of well-salted water to a boil and cook the pasta one minute less that the directions call for. Drain very well and add to a 9 x 12 inch baking dish.  Stir in the cottage cheese, cheddar cheese, sour cream, milk, Parmesan cheese, salt and pepper. In a small bowl, stir the bread crumbs and melted butter together. Sprinkle evenly over the top, and bake for 35 minutes, or until top is golden brown and bubbling.

Next we are going out to the garden to make a delicious Kale and Potato Soup.

Kale & Potato Soup


  • 2 Whole potatoes, golden, diced
  • ½ Cup onion, diced
  • 1 tsp garlic powder
  • ½ tsp thyme
  • 1 tsp oregano
  • 5 Cups chicken broth
  • 14 oz tomatoes, diced
  • 15 oz kidney beans
  • 5 Cups kale, chopped


Add all items except kale to large soup pot. Bring to a boil and reduce to a simmer.  Cook until potatoes are almost done (about 20 minutes) and add kale.  Continue cooking for 10 minutes.

One of our favorite types of sandwiches and a favorite of Sweden is Smörgås med ost och päron (Cheese and Pear Sandwich).  This sandwich is lite and perfect for a lunch party.

Smörgås med ost och päron (Cheese and Pear Sandwich)

Makes 10


  • 1 Tablespoon butter or margarine
  • 5 slices white bread
  • 5 small lettuce leaves
  • ¼ lb bleu cheese
  • 2 ripe pears
  • ½ lemon
  • 1 red pepper, sliced


Butter the bread and trim off the crusts.  Slice the bread diagonally, making triangles.  Top each slice with a lettuce leaf.

Mash the bleu cheese with a fork.  Slice the unpeeled pears lengthwise into slices about ¼-inch thick.  Rub them with the lemon half and put a slice of pear on each bread triangle.  Top the pears with a spoonful of mashed blue cheese.  Garnish with a thin slice of red pepper.

On those chilly days it’s all about warming the body and the soul with a big bowl of Phở.  You do not need to go all the way to Vietnam for this treat.

Phở (Beef Noodle Soup)

Broth ingredients:

  • 3 cans beef broth (low-salt suggested)
  • 2 carrots, julienne
  • 1 Tablespoon ginger, chopped
  • 1 cinnamon stick
  • 1 star anise
  • 2 whole cloves
  • 2 cloves garlic
  • 2 teaspoons black peppercorns
  • 3 Tablespoons fish sauce


  • ½ lb roast beef, sliced into very thin bite-sized strips
  • 1 onion, thinly sliced
  • 2 cups fresh bean sprouts
  • ¼ cup chopped cilantro
  • 1 bunch fresh basil, coarsely chopped
  • 2 chilies, sliced at a diagonal
  • 2 limes, cut into wedges
  • 1 package rice noodles, cooked


Make broth by pouring contents from three cans of broth into a large saucepan.  Add carrots, ginger, cinnamon, star anise, cloves, garlic and peppercorns.  Simmer covered for 20 minutes.  Add fish sauce and simmer about 5 more minutes.  Strain by pouring through a colander.

To serve, arrange the following on a platter: beef, onion, bean sprouts, cilantro, basil, chilies, lime wedges and noodles.  Ladle the broth into bowls, and serve.  Each person chooses items from the platter to add to his or her bowl of broth.

A couple of these recipes and more can be found in our book Around the World in 80 Recipes, which can be purchased at

-Damien – The Traveling Foody

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The Traveling Foody – Honey- Glazed Barbecued Spareribs.

Welcome Traveling Foody fans and travelers.  Lately we have been busy in the test kitchen infusing flavors, textures and colors from all over the world.  It has been a fun adventure so far and we can’t wait to continue the adventure.  One of our Traveling Foody projects this summer is presenting the world our barbecue book.  We have a love and passion for Barbecue in America and will be posting many blogs this summer with some recipes and photo’s of our ventures.  One of the recipes we have been testing is Glazed Barbecued Spareribs.  Sometimes we boil them for a couple minutes or sometimes we go straight for the dry rub, bake them for one and a half hours and then brush them with a sauce as we grill them for another 20 minutes on the non coal side of the grill.  This is a recipe we decided to test out this weekend.




Honey- Glazed Barbecued Spareribs w/ side of Grilled Asparagus

Honey- Glazed Barbecued Spareribs w/ side of Grilled Asparagus

 Honey – Glazed Barbecued Spareribs

4 – 6 servings


  • 4 lbs. lean pork spareribs
  • Water
  • Salt and pepper
  • ½ Cup honey
  • ¼ Cup lemon juice
  • 2 tsp grated lemon peel
  • 2 tsp ginger root, grated
  • 1 Clove garlic, minced
  • 1 tsp rosemary, crushed
  • ½ tsp red chilies, crushed
  • ½ tsp ground sage



Completely cover spareribs with water in a large pot.  Bring to a boil, uncovered, over medium heat.  Simmer 4 minutes.  Drain liquid.  Season both sides of spareribs with salt and pepper.   Place spareribs on rack in roasting pan.  Cover loosely with aluminum foil.  Bake at 450°F for 15 minutes.  Combined the remaining ingredients; mix well.  Reduce oven temperature to 350°F.  Brush spareribs with honey mixture.  Bake 1 hour longer or until fully cooked, brushing with honey mixture every 15 minutes.  You can also finish ribs on the grill over medium high heat for the last 20 minutes brushing the honey mixture every 10 minutes.


The asparagus recipe was done on the grill.

Grilled Asparagus


  • Asparagus, bunched
  • Olive oil
  • Salt and pepper



Coat the asparagus with olive oil.  Sprinkle salt and pepper.  Grill over high heat for 3 minutes each side.


We all hope that you will enjoy our grilling adventures this summer and would like to invite you to share some of your adventures.

-Damien – The Traveling Foody

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The Traveling Foody – Publication Announcement

Good day all you Traveling Foody fans!  As many of you know we wrote a fun and entertaining cook book last year called Around the World in 80 Recipes and it’s been quite the journey getting the word out to the world. This book has been revised and re-issued to ensure our recipes reflected most accurately the native tongue to each respective region.  Today we are excited to announce the release of our second book, Foodie Pets!  

Continuing the trend of providing extensive research and pertinent information, we strove to include as many common pets as we could think of including dogs, cats, birds, fish, goats and many more that may surprise you. One of our goals in this book was to bring awareness of your pet’s diet to the community through education and fun fare. We hope you will you enjoy time spent with your foodie pet making these meals and feeding them what they deserve.  Most of the recipes are very quick and simple to make and will put the smile on your pets face that you love so very much.

Foodie Pets: Amazon and Createspace

Around the World in 80 Recipes: Amazon and Createspace

We know you will enjoy both books tremendously.  The Traveling Foody family thanks you for all your support over the years and we have many exciting projects we will be bringing to you and your family in the near future.

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The Traveling Foody – Super Bowl Party Fun Time Extravaganza

Welcome travelers and food lovers to this week’s blog.  It’s not just another day in America.  It’s Super Bowl time.  For those of you that are not up to speed on what the Super Bowl is, it’s the final winner take all game for the National Football League.  The Super Bowl parties have grown to a scale of hundreds of millions of viewers.  Why?  For the game?  For the funny commercials?  Or is it the entertainment?  The Super Bowl party is one of the major entertaining parties of the year.  The fans, commercials, food.  Oh yeah… There is the game to.  The great thing about this type of party is that it’s relatively easy going for the host(s) and the guests.  So don’t hold back on the TVs in every room and the copious and various types of food and drinks. The high strung competition level during the Super Bowl brings out the best in everyone.

Food Tips:

  • Do as much as you can ahead of time as you can.  This will give you more time to entertain.
  • Raw vegetables are a healthy choice and easy to prepare.
  • Finger foods are a hit and can be prepared the day before.
  • Crock-Pots are a great way to keep food warm.
  • Chicken wings are always a fan favorite for the party.
  • A nacho bar is a tasty and an inexpensive treat to feed the crowd.

As requested by the Traveling Foody family and friends we will be providing the party goers with elk meatballs.  One will be with a cranberry chili sauce and the other with a root beer bbq sauce.  Both are very special and very yummy.  Below is the recipe for the elk meatballs in cranberry chili sauce.  You can make the root beer bbq sauce the same way by combining 1 part of your favorite root beer and 1 part bbq sauce. This recipe and others can be found in our book Around the World in 80 Recipes, which can be purchased at in both hard copy and Kindle formats.

Elk Meatballs with Cranberry Chili Sauce


  • 2 lbs Elk meat or combine 1 lb ground elk and 1 lb ground pork
  • 2 eggs, lightly beaten
  • ½ cup dry Italian bread crumbs
  • ¼ cup onion, finely chopped
  • 1 Tablespoon catsup
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon dried basil
  • 1 Tablespoon salt
  • ¼ Tablespoon pepper 

Sauce Ingredients

  • 1 (10 oz) Heinz Chili Sauce
  • 1 (10 oz) Ocean Spray Jellied Cranberry sauce


In a bowl, combine meatball ingredients; mix well.  Shape into 1-inch balls.  Place on rack in shallow roasting pan.  Bake at 350°F 10 to 15 minutes.  Remove meatballs.  

Combine jelly and chili sauce in 3-quart saucepan.  Cook over medium heat until jelly is melted, stirring to mix well. Add meatballs. Simmer for ½ hour on stovetop or place in crockpot on high for 1 hour or low for 2 hours.

-Damien – The Traveling Foody

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The Traveling Foody – North Oregon Coast Unveiled

Welcome wonderful travelers and food enthusiasts to this week’s blog.   This week we visited some amazing towns on the North Oregon coast.  Between the diversity of the culture and of the coastal line, the coast does not disappoint.  The winter time is a wonderful time to visit the Oregon coast.  Not only is it off season but, the beach offers an array of visual stimulation.  The ocean has drastic features that will insist that you are watching.  The weather was mild during our visit.

We first arrived at our wonderful cottage at the Hillcrest.  The main reason we stayed at the cottage was it’s location to Broadway and the beach.  I didn’t want anything right smack in the middle of everything and we were not disappointed.  Even though the cottage was not directly on the beach it was a small block away.  The staffs at the Hillcrest are amazingly accommodating.  They offered us a few tips at some foodie places and were spot on.  Although, there are many places to stay on the prom in Seaside, there are few that give you that old style 1970’s beach apartment feel.  You know, the type of “Three’s Company” vibe and structure where in one of the two bedrooms the closet has a doorway to the closet in the living room.

Our trip takes us through Seaside, Ecola State Park, CannonBeach, Oswald State Park, through Wheeler, Tillamook Bay and into Tillamook.  Seaside is a popular destination with travelers and food and family attractions throughout the year.  One of the many highlights was waking up about 7am, drinking a cup of coffee, and walking on the beaches while watching the sunrise.

Bumper what? Bumper cars! That’s right.  Bumper cars.  Funland facilitates indoor electric bumper cars which twist this way and that.  Funland hosts hundreds of games to choose from and some really good pizza. Over 21?  Have a beer!  The 12 year old in you will come out when visiting Funland…. Either that or the good beer kicked in.

Ranked at seven on the Travel Channels “World’s Best Beaches,” CannonBeach is unlike most beaches in the world.  The beach is flat and goes on forever where the Northwest Territory stops right at the edge of the sand.  The rivers and streams from the mountains feed the Pacific Ocean with fresh cold water.  The monoliths are some of the largest in the world.  Haystack is the most famous of the monoliths and we captured some amazing footage for the Traveling Foody.   Some of our best footage was in and around Ecola State park where one location had a sizable film crew.   I then found myself describing the scenery using the best David Attenborough impersonations I could possibly do and many laughs were had.  That being said, Haystack and Astoria (a town north of Cannon beach), was the set location for “Point Break” and “Goonies.”

One morning we decided to head south and visit the town of Tillamook.  Tillamook is a well known place for their dairy and cheese making so we couldn’t wait to visit the factory.  Squeaky cheese and a homemade Tillamook grilled cheese sandwich were amazing.  The factory offers the visitors views of the cheese making processes and packaging.  While some were destined to try out their large selection of ice creams others were there for the jerky… That’s right.  They are also known for their jerky.  Down the street from the Tillamook factory was the Blue Heron French cheese company.  The farm is known for their brie.  The country story in front offers wine tasting, sandwiches and various products to experience.

You can’t travel without tasting the food and drink.  Here are a few places that are a must when visiting the areas.

Foodie places:

  • Norma’s Ocean Diner was amazing with their chowder.  The right balance between their clams and diced potatoes.
  • The Stand in Seaside provided an exciting Hispanic grilled infusion of flavors for the palate.  This was one of my highlights.
  • Tora Sushi Lounge satisfies your mind, body and taste buds.
  • Bill’s Tavern and Brewery in Cannon beach was amazing.  Normally I don’t find myself drinking stout but I was adventurous and it paid off.

“Wake up.”


“Go to Beach!”

“Already there.”

The Oregon coast is captivating fun and wild.  It will pull you into its canvas and before you know it you are a part of the scenery.  Pictures speak louder than words I hear.  Here are a few that we snapped in and around the areas.


-Damien – The Traveling Foody

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The Traveling Foody – Happy Harvest/Equinox

Welcome travelers and foodie lovers to this week’s blog topic on the fall harvest and equinox.  All through the summer, vegetation in fields and forest collect the sun’s energy and store the power in their roots and seeds.  The plants preserve through drought and flood, and by autumn have earned their rest.  As the last hint of chlorophyll slips from pod, leaf and blade, it leaves a parting blast of color – a celebration of a job well done that we are honored to share.

So far this year’s fall equinox has been great.  Our pumpkins and winter squash have been getting bigger and looking fantastic this year.  Right now my garden is providing us with fruits, herbs and I have a few leeks I’m getting ready to pull out of the ground.   Although, we have had an extended summer during the day in the Northwest this year, the cooler fall weather does show itself during the night and in the mornings letting us know its harvest time.

This week I like to leave you with a special drink we like to make during the fall and a soup.

Autumn Haze

 Blend together 1 ½ ounce apple schnapps and 1 ½ bourbon. Pour over cracked ice.

Curried Pumpkin & Apple Soup

Serves 4 – 6


  • ·        2 Pounds pumpkin, peeled and seeded, cubed
  • ·        1 pound Granny Smith apples, peeled and cored, diced
  • ·        1 Large onion, diced
  • ·        3 Tablespoons butter
  • ·        1 teaspoon curry powder
  • ·        4 Cups chicken broth, warm
  • ·        ½ Cup dry wine
  • ·        1 Cup heavy cream
  • ·        Chopped chives
  • ·        Salt and pepper


Melt the butter in a deep soup pot over medium heat.  Add the pumpkin, apples, onion, and curry powder.  Add the salt and pepper to taste.  Stir the ingredients until the onion is translucent.  Add Broth and wine.  Bring to boil then reduce heat and partially cover.  Cook until pumpkin is fork tender, about 25 – 35 minutes.  Remove from heat and let cool slightly.  Working in batches, puree in a blender.  Serve by returning to pot over medium low heat, stir in cream and cool until heated through.  Garnish with the chives.

-Damien – The Traveling Foody

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The Traveling Foody – Tailgating

Hey there travelers and foodie fans.   Welcome to this week’s adventure.  It’s that time of year when Americans gather for two things; Tailgating and the various sporting events that follow.   Not everyone can get into the stadium to experience the game and oddly enough, many don’t even want to.  Those are the hardcore tailgaters.  They are the ones who arrive early to the party and thrive off the divine showing of their flare.  That’s right, Tailgaters.  It’s all about the crazy social event packed with amazing vehicles which strap on and let loose the power of the party.  Between the grilling madness, TV’s and sound systems battered off the generator, and the various alcohol infused fun, a tailgating party is like no other party.

If there is one person you need to answer any questions about tailgating, it’s this man; Joe Cahn, the self-declared Commissioner of Tailgating.  This guy is the epitome of hardcore and the Traveling Foody team has so much respect and love for the man.  He has traveled all over the United States tailgating and sharing his love and passion for the event by sharing food and stories with various fans.  We here at the Traveling Foody salute you, Joe Cahn.

When your vehicle is parked and tents and grilling apparatuses are ready, it’s time for a few games to work up that appetite.  Some of our favorite games to play at a tailgating party are beer pong, flip cup, corn hole and ladder toss.  We will leave you to investigate the explanation of the game titles.  Now that you have played the game and have created that appetite, it’s time to eat.  The old style tailgating brought you some great foods such as hamburgers, hot dogs, coleslaw and potato salad.  With modern technology, bringing the house to the tailgate is easier than ever. Plus it’s a convenient way to show you’re off your rig and cooking skills to the masses.  If you are lucky you could find yourself participating, watching or tasting the wonders of a tailgating cook off.

I like to leave you with a couple recipes this week that will surely impress the hardest of the hardcore tailgating foodie.  First, a Black Bean and Granny Smith Salad that will rock the tailgaters taste buds.  The recipe can be doubled, tripled, etc… And finally we have the Grilled Mussels with Red Pepper Relish.

Thank you all for stopping buy and I look forward to your wonderful likes, reposts, responses and emails each and every week.  Keep on traveling and exploring food and cultures!


Black Bean and Granny Smith Apple Salad

4 servings


  • 1 tablespoon canola oil
  • 1 onion, diced
  • 1 red bell pepper, chopped
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • 1 pinch cayenne pepper
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 Granny Smith apples, unpeeled, cored, and chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh cilantro


Heat the oil in a skillet over medium heat.  Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes; season with cumin, salt, and cayenne pepper.  Scrape into a mixing bowl; stir in the black beans, apples, lemon juice, and cilantro.  Refrigerate until cold before serving.


Grilled Mussels with Red Pepper Relish

Serves 4 – 6


  • 3 red bell peppers
  • 3 slices of bacon
  • 2 tablespoons red wine vinegar
  • 24 mussels, cleaned
  • ½ head red leaf lettuce


Roast the bell peppers on the grill over high heat for 4 – 7 minutes, rotating so that all sides get toasted.  Put the pepper into a plastic or paper bag for 8 minutes.  Peel away the skin, discard the seeds and stems, and chop the peppers finely.  Cook the bacon in a pan on the stove until crisp, crumble, and combine with peppers.  Toss the mixture with the vinegar. 

Grill the mussels over heat until they pop open, 3 – 5 minutes. Put a spoonful of the relish in each mussel and serve over the lettuce leaves.  Do not eat any unopened mussels.


-Damien – The Traveling Foody

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