gulfporter

The microwave...ugh, soggy mess. The oven....dries it out. The solution is your gas grill. Reheating on the grill actually improves the taste by imparting some smoky flavor. Preheat to around 500 degrees, then turn burners to low, throw on the slices, cover down. All grills are different as far as distance from racks to gas, but my usual reheat time is 4 to 5 minutes. Watch it closely the first time until you get a feel for your grill.

The absolute best (and rather cheap) chocolate we've ever had was in Guatemala. Specifically Antigua Guatemala where there are a number of high-end chocolatiers (again, not expensive); also, the local dark chocolate bars are excellent (and dirt cheap). I've never tried to order them, but plan a return visit and will bring a LOT more home.

In Merida look for menus serving native deer. Only Mayans are allowed to hunt deer in the Yucatan. We had some excellent deer entrees in Merida, but I cannot remember the restaurant names. Thankfully, most restaurants in Mexico will post their menu outside their restaurant.

Use your fave apple pie recipe...but throw in a healthy handful of Red Hots candies. They will sorta-kinda melt and when you hit those 'hot spots' in a bite....mmmmmmmm.

Cold apple pie....with a hot cup of coffee.

Grilled fish recipe from Mexico. Pescado Zarendeado 4 large dried ancho chiles2 dried chiles de arból (omit if you prefer a milder sauce)½ small onion, chopped8 ounces canned tomato sauce4 garlic cloves, peeled and sliced3 tablespoons Ponzu sauce (or substitute ½ soy sauce, ½ lime juice)3 tablespoons Worcestershire sauce½ teaspoon salt½ cup mayonnaise2 kilos Pargo blanco or red snapper (huachinango) one 2-kilo fish or two 1-kilo fish. Butterflied from the belly out. Remove and discard the stems and seeds from chiles. Place the chiles in a bowl and cover completely with boiling water and then soak for 40 minutes. Remove the chiles and place in a food processor with ½ cup of the soaking liquid, the onion, tomato sauce, garlic, Ponzu, Worcestershire and the salt. Process until very smooth. Sieve the mixture into a bowl, then add the mayonnaise and blend. Set aside 2/3 cup of the blended sauce to serve with the cooked fish. The rest will be used to prepare the fish for the grill. Slather the flesh-side of the fish with the sauce and then place, skin-side down on a hot charcoal or gas grill. Cooking time will vary depending on the size of the fish. (About 15 minutes for a one-kilo snapper on my gas grill at medium-high, lid closed). Place cooked fish on a large platter; use a spoon to remove the flesh. Serve with fresh tortillas and pickled onions. Pass the reserved sauce. Pickled Red Onions Thinly slice a medium red onion into a glass bowl, toss with the juice of a large lime, one or two finely minced serrano chiles and ¼ teaspoon salt. Best if marinated overnight in the fridge.