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July 20, 2021


At 8:30 this morning we link up with Gerardo Pesantez, “Aleko” Cadavid and Eric Gonzales from the band “FIltro Medusa”. We chat about their experience both personally and with regards  to the band due to Covid. One great thing to come out of it is some great new tracks and they have just released their new single “Tiembla la Cuidad”.


Being Tuesday it is cooking in the last hour with Feisty Foodie Sara:

Since we’re still in the month of July…. we’re still focusing on Canada so I thought we could discuss different recipes using Maple Syrup!  I think the best maple syrup in the world comes from Canada and every kid (that I know) from Ontario always went to see how it was made on a school trip.  We see it everywhere here (I actually have a Maple Farm up the street), but in Panama it’s a little harder to come by.  Price Mart always had the best deal on real Canadian Maple Syrup, so hopefully you already have some in your pantry!  I think I gave Yaz some in a beautiful maple leaf shaped bottle for Christmas before the pandemic!  Maple syrup is more than just for pancakes!

Last week we discussed Salmon with Maple Mustard Glaze, so tomorrow we’re going to talk about my Dijon-Maple Vinaigrette!  I love this dressing with a light spinach salad, but it can also make a great quick marinade!  While we’re on the maple train, we’re going to do a quick an easy entrée and prepare my Maple-Dijon Chicken.  This recipe goes great with roasted potatoes or rice and some sautéed veggies!

For dessert or just a great snack, try this Homemade Maple Popcorn recipe. …but don’t forget the cocktails…maple is fantastic in a Maple Manhattan.

Dijon-Maple Vinaigrette


2 tablespoons maple syrup

1 tablespoon Dijon mustard

1 clove garlic, crushed (optional)

2 tablespoons apple cider vinegar

1/3 cup extra-virgin olive oil

Salt and freshly cracked black pepper

Whisk together the maple syrup, mustard, garlic and cider vinegar in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.

I love this dressing with a Spinach salad with goat cheese, julienne apple, julienne shallots and sugared pecans or toasted almonds.

Maple Dijon Chicken


1 pound boneless skinless chicken breasts, cut into 1” thick strips

½ teaspoon dried rosemary, crushed

½ teaspoon dried thyme

3 tablespoon olive oil (1 ½ for pan)

½  cup onion, chopped

1 garlic clove, crushed

3 tablespoons Dijon mustard

2 tablespoons maple syrup

Kosher salt

Black pepper


Pat the chicken dry with paper towel and season lightly with salt and pepper, set aside.

Mix the rosemary, thyme, 1 ½ tbsp oil, garlic, Dijon and maple syrup in a bowl and stir well, coat the chicken with the sauce and leave for about 15 minutes, reserving 1-2 tablespoons of sauce for later.

In a large skillet, heat oil over medium heat; add onion and sauté until translucent, about 5-7 minutes. Then add the chicken to the pan and sauté about 7-8 minutes. Turn over, spoon a little more sauce and cook about 8 minutes more, until chicken is fully cooked and golden brown.

Serve with roasted potatoes, rice or sautéed vegetables.

Homemade Maple Popcorn


4 cups plain popcorn, popped

1/2 cup maple syrup

1 teaspoon vanilla extract


  1. Place the popped popcorn in a large bowl and set aside
  2. Prepare a baking tray with parchment paper and set aside
  3. In a small saucepan add the maple syrup and on a low heat bring it to a simmer and simmer for 3 minutes
  4. Remove from the heat and add the vanilla essence and stir to combine
  5. Pour this over the popcorn and stir carefully with a large wooden or rubber spoon until the popcorn is coated (the syrup is hot!), gently toss to coat
  6. Pour this onto the prepared baking paper and spread out to a single layer and allow to cool completely
  7. Serve and enjoy or store in an airtight container.

Maple Manhattan

2 ounces rye (Knob Creek Rye or Woodford Reserve are good)

1/2 ounce dry vermouth

1 tablespoon pure maple syrup

2 dashes bitters

Marinated (or pickled) cherries

Ice (ideally one large globe or cube)

Rocks glass

Add the rye, vermouth, maple syrup and bitters into cocktail shaker. Shake it up, pour into a rocks glass with ice globe (or large cube). Add skewered cherries and enjoy!


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