Well, folks, it hasn’t been as easy to make these wonderful meals down here in Cabo San Lucas, Mexico. I am certainly not complaining about being down here, but it is easy to forget how spoiled we become with easy access to all types of ingredients, your “own” cooking surface, utensils, pots and pans, etc. The unit we are in now for the second two weeks of our four-week stay has a better selection of pots and pans and utensils, but the cooking is on a small two-burner glass-top stove with “Smart Control” for burner activity. I have finally gotten it down to about a minute to get a burner active; the instruction booklet is no help (as it applies to a different layout), and I have found no repeatable pattern of button pushing to get it going.
I was planning to prepare the Pork Chops with Peppers recipe that I had made at home using U.K. measurements. While at a major grocery store here in Cabo I saw a large display of bags of three colors of peppers. I wasn’t ready to make that recipe, so I decided to not get the pork chops and also wait on the peppers. Upon my return to the same store four or five days later, there were no bags of peppers, not even any loose ones. That was a disappointment. It’s a good thing I hadn’t already purchased the pork chops.
I did make one more recipe while here, my third one out of one hundred plus to go. Finding the proper ingredients was once again difficult, meaning that “my version” is not the same as Gordon’s. I will probably re-make it later at home. The latest recipe is Spicy Black Beans with Feta and Avocado.
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