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Infuse cafe11/29/2022 ![]() Wash them well before soaking in alcohol.ĪLCOHOL: You don’t need an expensive bottle of alcohol for this recipe. STRAWBERRIES: Use firm, vibrant-coloured ripe strawberries for this recipe. Dinner: 5 p.m.-10 p.m.Jump to Recipe Print Recipe Drunken Chocolate Covered Strawberries takes fresh berries to a whole other level!ĭrunken Chocolate Covered Strawberries infused with alcohol is the next best thing, similar to its plain equivalent, but BETTER! A simple yet elegant dessert to spoil yourself or those special people in your life, this is a different take to drunken strawberries normally coated in granulated sugar.Ī versatile how-to if you will, Drunken Chocolate Covered Strawberries can be made with whatever alcohol you like! Serve them at parties, gatherings, brunch, on Mother’s Day, birthdays OR for your special someone on Valentine’s Day. With a foot in tradition and one in invention, one thing is interesting to note – Keegan, after 30 years of cooking, is still in the kitchen with his mother, smiling and wouldn't have it any other way.ģ314 Wrightsville Ave. A dose of mom's comfort cooking, a dash of French flair, a sprinkling of seasonings from around the Caribbean and a laid-back attitude all come out in dishes like his inventive take on Chile Rellenos or the traditional Puerto Rican Stuffed Mofungo – a dish made by stuffing mashed green plantains with steak or shrimp and frying it. Keegan's familial and foundational roots are grounded in the island of Puerto Rico, but just as with the island, there are many influences that make up them both. It's just basic – it's fresh, healthier and just tastes better,” he said. “We make everything from scratch, even our veal stock. Foreign and fresh foods like annatto seed, culantro (has a much stronger flavor than cilantro), taro root and green plantains are all stars of his delicately designed plate presentations. Keegan regularly ventures to local Latino markets, La Huerta and Los Portales, for new ingredients and ones from his youth. We're a gourmet, authentic Latin-American restaurant,” said the easy-going Keegan, surrounded by the sounds of the islands in his pastel blue and pink dining room. “I draw inspiration from the cuisines of Puerto Rico, Columbia, Venezuela, Mexico, Cuba and France. A traditional Columbian masa-based cheesecake is served with the classically French, duck confit and then topped with cashews and caramelized onions. The version of Arepas that Keegan serves is a testament to his roots and style. The cuisine and vibe at San Juan Café are mirror images of both Puerto Rican cooking and the chef in front of the stove. “I have three kids, and the first thing I taught them to make was peanut butter and jelly sandwiches,” Keegan said with a smile. His fondness for family and food doesn't just extend to the kitchen at San Juan Café. She doesn't have to come in, she just wants to – she loves it,” he continued. “She's 80 and cooks here at the restaurant. “I learned a lot of this stuff from my mother Agnes,” he said, pointing to the menu. Just as with any cuisine, recipes and a love for these foods are passed down through the family. ![]()
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