Well, yes, any one can cook -- but why have anyone cook, when you can have Prof. Mario A. Cozzuol cook? I'd like to introduce a special dispatch from our South American journey: Cooking with Cozzuol.
Feast your eyes. I defy readers to find a better field cook. Some meals we won't soon forget, all fresh from just offshore Caldera. Condé Nast, you shut down Gourmet too soon!
Professor M. A. Cozzuol, original pose. Transverse cut on that steak is just south of 10 cm in anteroposterior thickness. (Photo: J. Velez-Juarbe).
Different fish, same fate -- our bellies. Note the cilantro and garlic garnishes. (Photo: J. Velez-Juarbe)
Not quite into all that fish? Why not try some shrimp? Fresh camarones. (Photo: J. Velez-Juarbe)
Chlamys cooked on the grill. After 10 minutes, they popped open, got a sprinkle of parmesan and cilantro. Done. (Photo: J. Velez-Juarbe)
Fiesta de limon. Key ingredients. Reminds me that we also had some killer lemon pie at Casa Tornini with Tuareg (Photo: J. Velez-Juarbe)
Coffee. Coffee. Coffee. Big up to my kid for letting me take his IKEA Italian espresso maker. That's now its second trip to Caldera. Eat your heart out, laser cowboys (Photo: J. Velez-Juarbe).
