Unexpected pleasures of the tastebuds   Leave a comment

It has happened before and it is happening again.
They come because they are convinced that undivided attention and plenty of time to work on ways to improve their understanding of tango dancing is worth the sacrifice of being in a city where distracting temptations come from every corner. Shoo, go away great food, jazz musicians leave us alone!They’re up bright and early sipping their coffee, savoring the breakfast fare and reading the Gambit in the shadowy warmth of the porch, the New Orleans steam bath with a window to see the world pass by.Then it is time for tango lessons when they work very hard before heading out for a sightseeing walk of the French Quarter, a Swamp tour or even a visit to Laura’s Plantation. The routine will repeat with minor variations for three and sometimes four days all the while getting real good at dancing the tango like those who really know. At the end they do.

But then, an unexpected surprise awaits them around dinner time.

Tangomans Eggplant Napoleon

Tangoman's Eggplant Napoleon

Eggplant slices marinated in balsamic vinegar, olive oil, salt, pepper and oregano. Then oven at 350 for 30 minutes.
After cooling, the napoleon are assemble stacking eggplant, tomato, basil, eggplant, polenta, mozzarella, basil and eggplant.
Fifteen to twenty minutes of oven do the trick.

Tonight the Napoleons are served on top of onion and mushroom risotto with a side of Alberto’s signature blackened catfish but only after the two hours of private lessons are over and if only they do good. Just kidding!

A real New Orleans treat at the Bed and tango

A real New Orleans treat at the Bed and tango

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Posted September 26, 2009 by Alberto & Valorie in Bed and tango

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