Absolutamente Bello este Pinot Noir Hop Kiln Estate de @landmarkwine Ricas notas a cerezas negras, fresas maduras y un poco de cocoa que lo percibes al principio del aroma. Tan excelentemente balanceado que pareo perfecto con el Filete de Bacalao y la Trucha asada en @entrevinospr fue toda una delicia de experiencia! Se los recomiendo! #wine #winelover #vino #pinotnoir #california #islaverde #bacalao #trout #cod #foodporn #foodphotography #foodblogger #foodgasm (at Entre Vinos, Isla Verde P.R.) https://www.instagram.com/p/CkRb3_HPAs5/?igshid=NGJjMDIxMWI=
“Fair Fishing”: asegurando océanos saludables y delicioso bacalao para las mesas mexicanas
Frente a la creciente preocupación por la pesca ilegal y la captura de especies en peligro, las decisiones de consumo impactan directamente el futuro de los ecosistemas marinos.
Receta de Tataki de bacalao crema de judías y trampó
Receta de Tataki de bacalao, crema de judías y trampó
Publicado por Escuela de Cocina y Pasteleria Terra de Escudella
el 3 de julio de 2024
Requiere 30 min,
para cuatro personas.
Ingredientes
· 3 supremas de bacalao a punto de sal congeladas
· 400 gr de judías blancas cocidas
· 4c.s. de aceite de oliva
· 1 ajo
· ½ c.c.de comino molido
· Zumo de 1 limón
· Aceite de oliva
· 1 cebolla tierna
· 1…
I’ve never devoted a blog about food at any of my destinations traveled before, but was so impressed with the Algarve food that couldn’t skip this one. You will regret it if you don’t pay special attention to the Algarve must-eat meals. I even overcame my prejudices and allergy threats by dipping into South Portuguese cuisine with exotic sauces, gourmet bites, traditional culinary, and…
This recipe always takes me back to the North Atlantic Ocean and all surrounding regions that have perfected the production of salted cod for hundreds of years . It also transports me to a Spanish tavern in a narrow street late in a night full of good wine too.
After soaking the salted cod fish in water over night, then changing the water at least two more times every three hours during the day after, I boiled it for 20 minutes, carefully cut it into large chunks, then placed it in a deep pan lined with fried thin sliced red potatoes and a tomato based sofrito to include diced onions, green peppers and plenty of fresh garlic
The spices are ground black pepper, Old Bay Seasoning, two bay leaves, one teaspoon of cumin powder, and a cup of golden Spanish cooking wine; the fish supplies its own salt. Drizzle some of the olive oil used to fry the potatoes over the fish and then add some sweet peas and diced Spanish pimentos, cover and simmer for 45 minutes. Long grain white rice is the best side.
I fried Cuban style tostones too, and of course, the Scotch while cooking and the wine while eating.