Posts tagged ‘Cous Cous’

Cous Cous di Pesce a San Vito Lo Capo #0


Cous Cous di Pesce a San Vito Lo Capo #0

Originally uploaded by yab994

Cous Cous Fest is the International Festival of cultural integration is an important event which is being renewed for eleven years, his involvement in a party atmosphere all the countries of the Euro-Mediterranean and beyond. The event, scheduled in San Vito Lo Capo 22 to 27 September 2009, now into its twelfth edition, with a hectic program.
Undisputed star of the event is cous cous dish rich in history and an element of synthesis between cultures, a symbol of openness, intermarriage and contamination.
All in the beautiful surroundings of this seaside village which with its warm climate, its clear water and the beauty of its beaches is the ideal location to extend a little ‘relaxation of the pleasant summer vacation. The event is a festive occasion, with the flavors, culinary challenge between chefs, moments of depth and shows that will alternate on the stage of Cous Cous Fest numerous artists of international renown.

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January 7, 2010 at 5:05 pm Leave a comment

Cous Cous Fest


Cous Cous Fest, San Vito Lo Capo by Dom Dada.

The Cous Cous Fest, the «international mediterranean culture, food and wine festival», is a great opportunity to taste all kinds of food – but of course, first and foremost cous cous, in over a dozen different variations.

A journey marked by conviviality and taste. This is the essence of Cous Cous Fest, the exhibition dedicated to the “pot of peace” that unites around him the diversity and charm of the peoples of the Mediterranean, in the splendid setting of San Vito Lo Capo. This year, from Sept. 23-28, will stage the eleventh edition. Delegations of chefs from around the world will challenge nell’amichevole Cous Cous XI International Competition. At a panel of experts, accompanied for the first time by a public jury, the arduous task of designating the Best Cous Cous 2008. But the Cous Cous Fest is also stage cultural tout court. Scheduled unforgettable performances of world music, theme meetings, talk food, gourmet laboratories …

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October 5, 2008 at 10:11 pm Leave a comment

Roasted Pork Tenderloin Poached plums and cauliflower cous cous


Pork Tenderloin by ulterior epicure.

by ulterior epicure

Roasted Pork Tenderloin
Poached plums and cauliflower cous cous.

Notes: The recipe is from Chef Mike Davis of 26 Brix in Walla Walla, Washington. It is featured in the September, 2007 issue of Bon Appetit Magazine. I added the cauliflower cous cous as an accompaniment.

We paired this dish with a bottle of Eroica Riesling, Chateau St. Michelle-Dr. Loosen, 2005.

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mariannaF Pro User says:

so that is poached plums encircling the pork? they are a bit red for plums..?? or maybe it’s just me..im not seeing colours properly…?
anyhow, this looks delicious!
Posted 13 months ago. ( permalink )

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ulterior epicure Pro User says:

@ mariannaF: The plums were stewed, skin on, in a mix of red wine, white wine and chicken stock – you’re absolutely right, it is a brilliant garnet red sauce.
Posted 12 months ago. ( permalink )

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September 3, 2008 at 12:44 pm Leave a comment


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