Comments on: Roquefort with Grilled Nopales

By: katiek @kitchensidecar

katiek @kitchensidecar — Fri, 22 May 2009 16:07:41 +0000

Wow. You make cleaning nopales sound so easy. My friend is always telling me how hard they are to clean. In SF the mexican markets even clean them for you and cut them up.

I like this take on traditional fare. I was debating o serve them with mole negro at my “Sweating Mexico” dinner party. Sadly, I never did.

Thanks for reminding me of them. Maybe I’ll finally do something with them.

By: katiek @kitchensidecar

katiek @kitchensidecar — Fri, 22 May 2009 16:07:00 +0000

Wow. You make cleaning nopales sound so easy. My friend is always telling me how hard they are to clean. In SF the mexican markets even clean them for you and cut them up.

I like this take on traditional fare. I was debating o serve them with mole negro at my “Sweating Mexico” dinner party. Sadly, I never did.

Thanks for reminding me of them. Maybe I’ll finally do something with them.

By: Jen

Jen — Mon, 18 May 2009 16:29:28 +0000

I admire the simplicity of this recipe and how the best of each ingredient shines through the presentation and taste. I don’t think I’ll find nopales around here, but I’ll daydream!

By: Jen

Jen — Mon, 18 May 2009 16:29:00 +0000

I admire the simplicity of this recipe and how the best of each ingredient shines through the presentation and taste. I don’t think I’ll find nopales around here, but I’ll daydream!

By: Jeff

Jeff — Mon, 18 May 2009 15:37:40 +0000

Jealous of your access to amazing food. I have been on a mission for cactus after having a cactus chili at the local salad shop Saturday.

Everything is better with Roquefort cheese and now if I can find my cactus bet to heck I am making this.

By: Jeff

Jeff — Mon, 18 May 2009 15:37:00 +0000

Jealous of your access to amazing food. I have been on a mission for cactus after having a cactus chili at the local salad shop Saturday.

Everything is better with Roquefort cheese and now if I can find my cactus bet to heck I am making this.

By: Jan

Jan — Sun, 17 May 2009 18:15:00 +0000

Can’t say I’ve never heard of or seen Nopales before! Very interesting.

By: Jan

Jan — Sun, 17 May 2009 18:15:00 +0000

Can’t say I’ve never heard of or seen Nopales before! Very interesting.

By: Kim

Kim — Sun, 17 May 2009 07:00:39 +0000

I’ve been looking for appetizers using Roquefort cheese and this is one of the most exotic ones I’ve seen. Very creative and I guess I better find out what agave nectar is (I live in such a bubble). You photos are so very inspiring.

By: Kim

Kim — Sun, 17 May 2009 07:00:00 +0000

By: Leela@shesimmers

Leela@shesimmers — Sun, 17 May 2009 00:12:06 +0000

Since I have never had nopales, I’m having a hard time imagining the flavor and texture. But I know that Roguefort and agave nectar go very well together. You’ve piqued my curiosity. I happen to be surrounded by nopales (and rattlesnakes too, for that matter) in my current location; finding the ingredients won’t be a problem.

This is so not fair. I’ve found myself on a gum-strewn sidewalk lots of times and never once been hit by any good ideas.

By: Leela@shesimmers

Leela@shesimmers — Sun, 17 May 2009 00:12:00 +0000

This is so not fair. I’ve found myself on a gum-strewn sidewalk lots of times and never once been hit by any good ideas.

By: the wicked noodle

the wicked noodle — Sat, 16 May 2009 23:38:05 +0000

How inspiring! I’d love to take more risks in my cooking; your blog is definitely helping to move me in that direction. These look divine!

By: the wicked noodle

the wicked noodle — Sat, 16 May 2009 23:38:00 +0000

How inspiring! I’d love to take more risks in my cooking; your blog is definitely helping to move me in that direction. These look divine!

By: Jenni

Jenni — Sat, 16 May 2009 17:49:18 +0000

Love the thought process, Marc! Simple and lovely, and the addition of a bit of agave nectar, while seemingly obvious, really is genius.

And now you know where to go when your TV wigs out, too!