#SALSA ROMESCO

[apropositodime]

Sto preparando una salsa originaria della Catalogna, a base di peperoni arrostiti, pomodori sempre arrostiti,aglio idem, mandorle e nocciole tostate, pane leggermente tostato, paprika affumicata,peperoncino e un cucchiaino di aceto. Secondo me spacca davvero. 💥

Salsa Romesco.

[amateurchefstuff]

Xató

Ingredients per a 4 persones: Una escarola, ben blanca i ben tendre. 8 Filets d’anxova Olives arbequines 250 gr. de bacallà dessalat 200 gr. de tonyina en escabetx Per la salsa: (Romesco) Un tomàquet escalivat Un gra d’all escalivat Una nyora prèviament posada en remull 2 o 3 hores abans Un gra d’all cru 50 gr. d’avellanes i atmelles torrades Oli i vinagre Una llesca de pa…

[sparreaux]

CHOOSE WISELY

Anchovy essence – Thick, oily sauce of pounded anchovies and spices

Avgolemono – Egg-lemon sauce or soup

Avocado sauce – Sauce prepared using avocado as a primary ingredient

Barbecue sauce – Sauce used as a marinade, basting, topping or condiment[1]

Bread sauce – Sauce made with milk and bread crumbs

Cheese sauce – Sauce made with cheese

Cocktail sauce – Condiment

Coffee sauce

Corn sauce

Coulis – Thin sauce made from puréed and strained vegetables or fruits

Duck sauce – American Chinese condiment with a translucent orange appearance

Egusi sauce

Fry sauce – Sauce used as a condiment often served with fries

Mahyawa

Mignonette sauce – Condiment served with oysters

Mint sauce – Sauce made of chopped mint

Mushroom ketchup – Style of ketchup

Normande sauce

Pan sauce

Peppercorn sauce

Rainbow sauce – Type of culinary sauce

Chalet sauce

Ravigote sauce

Romesco

Salad dressing – Food mixture, served chilled or at room temperature

Salsa (salsa roja)

Satsebeli

Sauce andalouse

Sauce aurore – a velouté sauce flavored with tomato[2]

Sauce bercy

Sauce poulette – prepared using mushrooms and lemon[3]

Sauce vin blanc

Sofrito – Cooked vegetable foundation for cooking

Sour cream sauce

Steak sauce – Brown sauce for seasoning of steaks

Sweet chili sauce – Condiment primarily used as a dip

Tomato sauce – Sauce made primarily from tomatoes

Vinaigrette – Sauce made from oil and vinegar and commonly used as a salad dressing

Wine sauce

Worcestershire sauce – English fermented condiment

Mm duck sauce

[alikapop]

El Meson- How to be Spanish

The soul of Spain in the heart of Santa Fe, El Mesón has been serving locals and visitors for almost twenty years. Born in Spain to a Spanish father and American mother, Chef Huertas, opened El Mesón in 1997 to bring the old-world Iberian cuisine and Andalusian family traditions to the City Different. El Mesón offers two dining options. The full menu is offered in El Comedor, or Dining Room. Large oak tables with soft lighting set the stage for your meal, surrounded by reproductions of classic painters, with the strains of Spanish guitar accenting your palate’s Iberian journey.

On the other hand, if you are in the mood for something lighter and livelier, you will find it in the ¡Chispa! Tapas Bar. Reminiscent of an Andalusian patio, this room features Tapas and Live Entertainment. From Tango, to Jazz, to Flamenco there is a beautiful stage showcasing some amazing talent! We offer a full bar, and Santa Fe's best selection of Spanish Wines and Sherries. ¡Hasta pronto!

David Huertas, Andrea Bozman: (505) 983-

Soup & Salad Tapas

Sopa del Día

Market Price

Ensalada con Quesos de Cabra - Murcia

$14.50

Four Goat Cheese Salad with sliced Pears, toasted Pine Nuts, Baby Greens, and an Aged Balsamic Vinegar Reduction

Ensalada de Aguacate y Gambas - Andalucia

$16.00

Shrimp and Avocado Salad with a julienne of Bibb Lettuce, Grape Tomatoes, Mullet Roe, and Pink Brandy Dressing

Ensalda de Remolacha - Murcia

$12.00

Beet and Kale Salad with Fresh Basil and Goat Yogurt Dressing topped with roasted Pistachios

Cogollos a la Crema de Cabrales - Asturias

$13.50

Heart of Living Butter Lettuce, Cabrales Blue Cheese Cream Dressing, toasted Pine Nuts & crispy Serrano Ham

Vegetables & Cheese Tapas

Queso con Membrillo - Castilla-La-Mancha

$10.50

Aged Manchego Cheese with Quince Preserves and Olives

Berenjena - Andalucia

$10.00

Lightly battered Eggplant Fries drizzled with Cane Syrup and a sprinkle of fresh Saffron

Tortilla Española - Madrid

$9.00

Wedge of Spanish Egg, Potato, and Onion Tortilla with Roasted Garlic Aioli

Setas a la Parilla - Andalucia

$10.50

Grilled Oyster Mushrooms marinated in Garlic and Parsley infused Extra Virgin Olive Oil

Alcachofas Rellenas - Catalonia

$9.50

Flash fried Artichoke Hearts filled with Herbed Spanish Goat Cheese served over Romesco Sauce with Caperberries

Patatas dos Salsas - Aragon

$8.00

Twice-fried Baby Red Potatoes, with a spicy Red Chile Dipping Sauce and roasted Garlic Aioli

Coca Balear - Baleares

$13.50

Savory open-faced Balearic Tart with Roasted Peppers, Goat Cheese, Pine Nuts, and Fresh Herbs

Croquetas de Cabrales - Asturias

$10.50

Fried Potato and Cabrales Blue Cheese Croquettes with Kale and Walnut Pesto

Fish & Seafood Tapas

Calamares dos Salsas - Andalucia

$11.00

Flash fried Baby Calamari with a house-made Tomato Sauce and Roasted Garlic Aioli

Gambas al Ajillo - Pais-Vasco

$9.50

Shrimp sautéed with sliced Garlic and Pequin Chile Flakes served in a sizzling hot cazuela

Croquetas de Cangrejo - Cantabria

$11.50

Blue Crab Croquettes with Roasted Garlic Aioli

Pimientos de Piquillo Rellenos - Navarre

$13.00

Roasted Piquillo Peppers stuffed with Crawfish over a Leek and Sherry Cream Sauce

Ostras Fritas - Catalonia

$11.50

Fresh flash-fried Pacific Oysters over spicy Romesco Sauce

Empanadillas de Atún - Galicia

$12.00

Yellowfin Tuna Turnovers with Date, Tomato and Basil Compote

Meat & Poultry

Jamón Iberico - Extremadura

The famous cured Mountain Ham from free range Acorn-fed Iberian Pigs, aged over two years, from renown producer Cinco Jotas—widely considered the best in the world

Market Price

Champiñones Rellenos - Andalucia

$10.50

Broiled Mushroom Caps stuffed with Chorizo topped with Manchego Cheese and Chopped Oregano

Pinchos Morunos - Andalucia

$14.00

Grilled local Lamb Brochettes marinated in Moorish Spices

Pollo al Ajillo - Madrid

$9.50

Select cuts of roasted Chicken with Garlic, Pequin Chile Flakes and Parsley

Chorizo Txistorra - Basque

$9.50

Grilled Txistorra Chorizo Sausage with Parsley and Pine Nut Pesto

Solomillo de Res - Asturias

$16.50

Grilled 3 oz. Beef Tenderloin Filet topped with Cabrales Blue Cheese over Leek and Sherry Cream Sauce

Morcilla con Cebolla - Extremadura

$13.00

Pan seared Morcilla Sausage with Cider Caramelized Sweet Onions and sautéed Red Pears

Chuletitas de Cordero - Castilla-Leon

$19.50

Grilled locally-raised Lamb Chops with Chimichurri Sauce

Paella

Paella de Mariscos - Valencia

Mediterranean Mussels, Clams, Shrimp, Scallops, Clamari, fresh Fish, Saffron Sofrito and Bomba Rice simmered in a house-made White Fish Broth

For Two People

$70.00

Paella a la Valenciana - Valencia

Chorizo Sausage, Chicken Breast, Pork Tenderloin, Mussels, Clams, Shrimp, and Scallops, Saffron Sofrito, and Bomba Rice simmered in a house-made Roast Chicken Broth

For Two People

$66.00

Paella de la Huerta - Valencia

Medley of Seasonal Vegetables, Garbanzo Beans, rich Tomato and Saffron Sofrito with Bomba Rice simmered in a house-made Vegetable Broth

For Two People

$60.00

Arròs Negre - Valencia

Catalan style "Black" Rice with Clams, Scallops, Shrimp, fresh Fish, Calamari, Squid Ink Sofrito and Bomba Rice simmered in a White Fish Broth, served with Roasted Garlic Aioli on the side

For Two People

$68.00

Entrées

Pescado del Dia - Galicia

Fresh Fish of the Day, sourced from sustainable stocks in an environmentally friendly manner—please inquire

Market Price

Chuletón el Mesón - Castilla-Leon

$39.00

16oz. Bone-in Ribeye Steak grilled to order with Chimichurri Sauce

Parillada Mixta - Rioja

$44.00

Mixed grill platter with two Lamb Chops, 3 oz. Beef Tenderloin, 3 oz. Pork Tenderloin, Chicken Breast, Chorizo and Morcilla Sausages served with Chimichurri and Salbitxada Sauces

Desserts

Flan de Naranja

$8.00

Orange scented flan

Churros con Chocolate

$9.00

Spanish Churros with special thick Spanish Hot Chocolate

Sorbete con Galletas

$8.00

sorbete con galletas

Tarta de Chocolate

$12.00

Flourless Chocolate Cake with Sweet Espresso Syrup

Natillas de Almendras Marcona

$9.00

Silky Marcona Almond Custard

Frutas de Temporada

$9.00

Elegantly carved selection of fresh seasonal fruits

Taza de Chocolate

$3.50

A cup of special thick Spanish Hot Chocolate

Coffee Drinks

Spanish, Irish, Mexican, Keoke

$7.50

Carajillo

$8.50

with Brandy or Dry Anis

Sweet Sherries

Bodegas Osbornee, Sweet Cream Oloroso Sherry, Jerez, NV

$9.00

Bodegas Barbadillo, Pedro Ximénez Sherry, Sanlucar de Barrameda, NV

$10.00

Bodegas Alvear, Carlos VII, Amontillado Sherry, Montilla-Moriles, NV

$9.00

Bodegas Alvear, Asuncion, Oloroso Sherry, Montilla-Moriles, NV

$10.00

Bodegas Alvear, Solera 1927, Pedro Ximénez Sherry, NV

$14.00

Ports

Dow, Late Bottle Vintage Ruby, Oporto Portugal, CV

$9.00

Dow, Boardroom Premium Reserve Tawny, Oporto, Portugal, NV

$9.00

Porto Kopke, 10 year Tawny, Oporto, Portugal, NV

$14.00

Porto Rocha, 20 year Tawny, Oporto, Portugal, NV

$17.00

Porto Kopke, Over 40 year Tawny, Oporto, Portugal, NV

$24.00

Brandies

Fundador, Solera Reserva, Pedro Domecq, Jerez de la Frontera

$9.50

Señor Lustau, Solera Reserva, Emilio Lustau, Jerez de la Frontera

$9.50

Cardenal Mendoza, Solera Gran Reserva, Jerez de al Frontera

$12.00

Torres 10, Imperial Brandy, Gran Reserva, Vilafranca del Penedes

Sherries

Jerez

Papirusa, Bodegas Lustau, Very Dry Manzanilla, NV

Los Arcos, Bodegas Lustau, Medium Dry Amontillado, NV

Pedro Ximenez, Oxford 1970, Bodega Dios Baco S.L., Very Sweet, NV

Sanlucar de Barrameda

Manzanilla, Bodega Delgado Zuleta, Very Dry, NV

Fino, Bodega Delgado Zuleta, Dry, NV

Amontillado, Bodega Delgado Zuleta, Medium Dry, NV

Oloroso, Bodega Delgado Zuleta, Sweet Cream, NV

Montilla-Moriles

Fino Electrico, Bodegas Toro Albalá, Dry, NV

Glass

$8.00

Amontillado Carlos VII, Bodegas Alvear, Medium Dry, NV

Glass

$9.00

Oloroso Viejo, Bodegas Toro Albalá, Aged Sweet Cream, NV

Glass

$9.00

Oloroso, Bodegas Alvear, Sweet Cream, NV

Glass

$10.00

1927 Solera Pedro Ximenez, Bodegas Alvear, Very Sweet, NV

Glass

$14.00

Don PX, Bodegas Toro Albalá, Very Sweet, 1983

Glass

$18.00

White Wines

Godello, Gaba do Gil, Vinos Telmo Rodriguez, Valdeorras, 2014

$46.00

Albariño, Verde, Granbazán, Rias Baixas, 2015

$47.00

Blanc Selccio, Can Feixes, Bodegas Huguet, Penedes, (Organic), 2015

$35.00

Verdejo, Old Vines, Nisia, Bodegas Ordoñez, Rueda, 2015

$44.00

Txakoli, Ulicia, Bizkaiko Txacolina, 2015

$50.00

Blanco de Barrica, Bodegas Muga, Rioja, 2015

$46.00

Monopole, Bodegas C.V.N.E., Rioja, 2015

$42.00

Chardonnay-Viura, Immacula, Bodega Tandem, Navarra 2014

$49.00

Albariño, Bodegas Morgadio, Rias Baixas, 2015

$50.00

Txacoli, Zudugarai, Getariako Txacolina, 2015

$47.00

Godello, Avanciajo, Bodegas Avancia, Valdeorras, 2012

$74.00

Chardonnay, Kyndall's Reserve, Dutton Estate, Red River, 2013

$93.00

Chardonnay, Hyde Vineyards, Carneros, 2012

$157.00

Rosé Wines

Rosado, Garnacha, Bodegas Borsao, Campo de Borja, 2014

$26.00

Rosado, Cortijo, Compania de Vinos del Atlántico, Rioja, 2014

$36.00

Rosado, Temp./Garnacha/Viura, Sierra Cantabria, Rioja, 2014

$37.00

Sparkling Wines

Cava, Brut, Codorniu, Penedes, NV

Split Bottle

$10.00

Cava, Brut, Basca, Amor sobre Dinero, Penedes, NV

$42.00

Cava, Brut Reserva 'La Familia", Juve y Camps, Penedes, 2010

$58.00

Cava, Brut, Rose Pinot Noir, Codorniu, Penedes, NV

$49.00

Cava, Brut, Reserva, Rose Pinot Noir Juve y Camps, Penedes, NV

$60.00

Sangria

Sangria

By the Glass

$8.00

One Half Liter Pitcher (Approx. 3 Glasses)

$20.00

One Liter Pitcher (Approx. 6 Glasses)

$40.00

Red Wines

Rioja

Cosecha, Sierra Cantabria, Bodegas Sierra Cantabria, 2012

$35.00

Cosecha, Obalo, Bodegas Obalo, 2013

$37.00

Cosecha, Faustino VII, Bodegas Faustino, 2011

$35.00

Cosecha, Graciano, Vinos Sin Ley, 2011

$42.00

Crianza, Bordón, Bodegas Franco Españolas, 2011

$38.00

Crianza, Bodegas Ramírez de la Piscina, 2011

$42.00

Crianza, La Montesa, Bodegas Palacios Remondo S.A., 2011

$45.00

Crianza, Sierra Cantabria, Bodegas Sierra Cantabria, 2011

$47.00

Reserva, Ontañón, Bodegas Ontañón, 2005

$60.00

Reserva, Marques de Riscal, Bodegas Mqs. de Riscal, 2009

$62.00

Reserva, Bodegas Ramírez de la Piscina, 2007

$56.00

Reserva, Bordón, Bodegas Franco Españolas, 2008

$63.00

Reserva, Unfiltered, Muga, Bodegas Muga, 2011

$74.00

Reserva, Cune, C.N.V.E., 2010

$78.00

"Allende", Finca Allende S.L., 2008

$77.00

"Predicador", Vinos de Benjamín Romeo S.L., 2009

$86.00

"Lanzaga", Viñedos Telmo Rodriguez S.L., 2008

$90.00

Reserva, Imperial, Cune, C.V.N.E., 2004

$120.00

Reserva, Remirez de Ganuza, 2006

$186.00

Gran Reserva, Ontañón, Bodegas Ontañón, 2005

$95.00

Gran Reserva, Ramírez de la Piscina, 2001

$102.00

Gran Reserva, "Prado Enea", Bodegas Muga, 2005

$158.00

Gran Reserva, Imperial, Cune, C.V.N.E., 2005

$180.00

"Torre Muga", Bodegas Muga, 2006

$182.00

Gran Reserva, Imperial, Cune, C.V.N.E., 2004

$210.00

Ribera del Duero

Cosecha, Viña Mayor, Bodegas y Viñedos Viña Mayor, 2011

$37.00

Cosecha, Canta Perdices, Bod. San Pedro Regalado, 2011

$35.00

Crianza, Viña Mayor, Bodegas y Viñedos Viña Mayor, 2010

$46.00

Tinto Fino, Protos, Bodegas Protos, 2012

$50.00

Casajus, Bodegas J.A. Calvo Casajus S.L., 2012

$62.00

Reserva, Viña Mayor, Hijos de Antonio Barcelo S.A., 2008

$84.00

Crianza, Condado de Haza, Bod. Alejandro Fernández, 2011

$80.00

Crianza, Pesquera, Bodegas Alejandro Fernández, 2011

$95.00

Atauta, Dominio de Atauta, 2009

$97.00

Reserva, Protos, Bodegas Protos, 2010

$125.00

Gran Reserva, Protos, Bodegas Protos, 2006

$230.00

Finca El Graco Viejo, Protos, Bodegas, Protos, 2011

$250.00

Gran Reserva, Alenza, Bodegas Alejandro Fernández, 1999

$354.00

Navarra

Cabernet Sauvignon, Vega Sindoa, Bodegas Nekeas, 2012

$36.00

Tempranillo/Cabernet/Merlot, Ars Nova, Bodega Tandem, 2008

$49.00

Toro

Tinta de Toro, Termes, Bodegas Numanthia, 2013

$80.00

Tinta de Toro, Numanthia, Bodegas Numanthia, 2011

$158.00

Tinta de Toro, Termanthia, Bodegas Numanthia, 2007

$525.00

Priorat & Montsant

Sola Fred, Celler de Masroig, Montsant, 2012

$30.00

Can Blau, Cellerss Can Blau, Montsant, 2014

$40.00

Ceps Nous, Pasanau Germans, Priorat, 2014

$49.00

La Cartuja, Compania de Vinos del Atlantico, Priorat, 2013

$53.00

Black Slate, Celler Cecilio S.L., Priorat, 2012

$54.00

Finca La Planeta, Pasanau Germans, Priorat, 2008

$101.00

Porrerra, Celler Vall Llach, Priorat, 2010

$166.00

Other Spanish

Monastrell/Syrah, Luzón, Bodegas Luzón, Jumilla, 2014

$27.00

Monastrell, Hécula, Old Vines, Bodegas Castaño, Yecla, 2012

$32.00

Monastrell, Juan Gil, Bodegas Hijos de Juan Gil , Jumilla, 2014

$39.00

Garnacha, Atteca, Old Vines, Bod. Atteca, Calatayud, 2014

$44.00

Tempranillo, Venta Mazzaron, Viñas del Cénit, Zamora, 2013

$40.00

Mencía, Losada, Losada Vinos de Finca S.A., Bierzo, 2012

$56.00

Tempranillo, Dehesa La Granja, Bod. Fernández, Zamora, 2008

$70.00

Tempranillo, Vínculo, Bodegas Fernández, La Mancha, 2011

$55.00

Argentina

Bonarda, Durigutti, Mendoza, 2014

$42.00

Malbec, Durigutti, Mendoza, 2014

$40.00

Malbec, Vista Flores, Catena, Mendoza, 2014

$42.00

Pinot Noir, Catalpa, Bodegas Atamisque, Mendoza, 2012

$44.00

Malbec, Terrazas, Chandon Group, Mendoza, 2013

$56.00

Malbec, Reserva, Pascual Toso, Mendoza, 2014

$46.00

Chile

Cabernet Sauvignoin-Carmenere, Montes, Colchuaga 2014

$39.00

Cabernet Sauvignon, Antigua Reserva, Cousiño Macul, 2012

[timriva-blog]

El romesco explicat als nordistes

En la segona entrega de la sèrie ‘El que no hem menjat – Un rèquiem pop per la cuina catalana’, Miquel Bonet us explica que la salsa de romesco és la sang de la nació catalana. Escrit per Miquel Bonet Amb una mica de sort, ja haureu passat pel tràngol anual de la calçotada. En aquest punt de prolegomen cal establir amb contundència que més d’una calçotada per temporada és una violació flagrant…

[escuelaterradescudella]

Receta de Secreto con salsa romesco y emulsión de tomate confitado

Receta de Secreto con salsa romesco y emulsion de tomate confitado Publicado por Escuela de Cocina y Pasteleria Terra de Escudella el 13 de febrero de 2024 Requiere 30 min, para cuatro personas. Ingredientes · 1 pieza de 600 gr de secreto Para la Emulsión de tomate · 4 tomates · Hierbas aromáticas · 4 dientes de ajo · Aceite de oliva para confitar Para la salsa romesco · 50 g almendra · 500…

[mariacallous]

Back in the day, by which I mean the 1950s, before all of us started counting cholesterol and Ashkenazi Jews still feasted regularly on hot dogs and pastrami, my family was devoted to Isaac Gellis deli, founded by the “kosher sausage king of America” in the 19th century. The main reason was because my father’s friend Joe worked for Isaac Gellis and, occasionally, on Tuesday nights when my dad and his cronies had their weekly pinochle game, Joe would show up with a free salami for each of them.

The men acknowledged their gratitude with a tap or two on their cigars, the women, busy at the next table, yelled “thank you” over the click of noisy mah jongg tiles, and we kids — if we were still up at 8 at night – were thrilled. We loved how Joe would swing the salamis around on a rope before handing them out.

Mostly though, everyone was happy because we knew that the next night we’d be eating salami and eggs for supper. Back then, this dish wasn’t considered breakfast-for-dinner. It was actual dinner, hopefully served with a potato knish. It was filling, comforting, smelled good, and tasted even better. My mother enjoyed making it not merely because everyone loved it, but also because it was easy to cook and took only one pan, so cleaning up was quick (the knish was store-bought).

Who decided that salami and eggs was passé? How could this dish, once so beloved that Mimi Sheraton and Alan King wrote a book called Is Salami and Eggs Better than Sex? Memoirs of a Happy Eater fall out of favor? 

It’s time to bring it back! 

I wonder if people would still fight about the exact right way to make it. Probably. We are a quarrelsome tribe. We will always argue about important matters such as what kind of salami and how to cut it, for example. So I’ll put my two cents in first:

The Salami

You can’t make proper salami and eggs with anything but a kosher, fresh salami, which has the right amount of garlic and a proper chew. Don’t even think about an Italian pork product or Tevye’s ghost will come and haunt you in the night. Isaac Gellis is gone, but there are plenty of good kosher salamis available these days, including from Hebrew National, Abeles & Heymann, Grow and Behold, and Aaron’s Best. 

As for how to cut it: My mother sliced it thin and fried the pieces to a crisp before adding the eggs (the pieces puckered up when the bottoms got crisp and she had to hold them down with a flat spatula when she turned them), but other people’s mothers cut it into cubes or only fried it briefly. The benefit of a crisp fry is that all the salami grease leaches out into the pan so you don’t need extra fat. My mother knew.

The Eggs

Scramble or omelet? In our family it was always pancake style because my mother (who called it “flat fried egg”) didn’t want any arguments. An omelet-ish dish is always supposed to be well-done, whereas people have strongly held opinions about a scramble. Some like it loose, others firm. Flat fried settles the question.

The Extras 

My dad couldn’t digest onions so there were never any in our salami and eggs, but others included browned, chopped onions. Except for the accompanying potato knish, the only other really important question is whether to serve the dish with mustard or ketchup. 

My mother cringed at ketchup (on anything) so our salami and eggs was always served with mustard. There were inter-family fights about whether to use yellow or brown, deli-style. At our house, it was yellow. At my aunt’s, it was Gulden’s, which I thought was too harsh, though I’d choose it these days.

I can already hear people thinking about how to modernize salami and eggs for Generation Z or whatever they are now called, but please, do not let me know if you are going to serve salami and eggs with salsa verde, Romesco sauce, or tahini. Ketchup’s OK, if you must.

Such a simple dish and so many decisions to make! For folks who haven’t ever eaten salami and eggs, this dish is worth a try, whether you slice or cube the meat, scramble the eggs or not, or slather it with ketchup or mustard. Try not to worry about the calories or fat content, just enjoy yourself! And if you can find a good knish, so much the better.

[heydaytravelcompany]

Foodie Guide to Hispanic and Latin American Heritage Month 2023

From Sept. 15 to Oct. 15, Walt Disney World Resort and Disneyland Resort will be celebrating Hispanic and Latin American Heritage Month! The culinary teams have been hard at work drawing inspiration from classic dishes and flavors of Hispanic and Latin American cultures, as well as personal additions from some of our talented culinary Cast Members. Over the course of the festivities, and all year long, there will be a variety of mouthwatering delights that will transport Guests with each bite and sip, like the delicious Pollo Guisado at various Disney Resort hotels at Walt Disney World Resort or the (almost) too pretty to eat Cinnamon-Chocolate Mexican Sweet Bread Funnel Cake from Stage Door Café. Guests can even bring home the excitement with the Coco Skull Sipper available at Disneyland Resort. Guests should check out Plaza de la Familia at Disney California Adventure Park and all the yummy ways they can join in on celebrations honoring the traditions of Día de los Muertos, including menu items inspired by the Disney and Pixar award-winning film, “Coco.” But, with only a few more days until Hispanic and Latin American Heritage Month, let’s get to the Foodie Guide! Walt Disney World Resort Disney’s BoardWalk BoardWalk Deli (Available Sept. 15 through Oct. 15; mobile order available) - Guava and Cheese Quesito: Puff pastry filled with guava paste, cream cheese, and glazed with a honey syrup Disney’s Caribbean Beach Resort Centertown Market (Currently available; mobile order available) - Arroz Mamposteao: Crispy pork carnitas with Spanish-style rice and beans; Available at the following locations: - Chef Ludy from Disney’s Caribbean Beach Resort is proud to share her Puerto Rican heritage with the Arroz Mamposteao. Disney’s Contemporary Resort Contempo Café (Available Sept. 15 through Oct. 15; mobile order available) - Coco Sweet Bread: Sweet dough filled with cinnamon-spiced custard topped with “Coco” décor (New) Disney’s Coronado Springs Resort   Three Bridges Bar and Grill at Villa del Lago (Available Sept. 15 through Oct. 15) - Basque Cheesecake: Basque cheesecake with graham cracker crumbs and chocolate garnishes on top of an orange caramel sauce with strawberry-lime macerated berries (New) Toledo - Tapas, Steak & Seafood - Parrillada de Cerdo Mixta: Chuleta Kan Kan, Ibérico Secreto de Bellota, Butifarra Sausage, Romesco sauce, calçots, manchego-dusted potatoes, and salsa verde (New) (Available starting Sept. 15) - When working on this dish, Chef Chris, a native of Bayamón, Puerto Rico, was inspired by Parrillada, an event where his family gets together to grill different types of meat cuts, sausage, and vegetables. - Basque Cheesecake: Basque cheesecake with graham cracker crumbs and chocolate garnishes on top of an orange caramel sauce with strawberry-lime macerated berries (New) (Available Sept. 15 through Oct. 15) - This simple and creamy cheesecake variation is known as “Tarta de Queso” in Spain or “Gazta Tarta” in its native Basque. A local specialty at the La Viña Bar in San Sebastián, the crustless Basque Cheesecake is baked at a high temperature, which leaves the outside firm and dark, while the center remains gooey. Disney’s Grand Floridian Resort & Spa Cítricos (Available Sept. 15 through Oct. 15) - Braised Pork Panceta al Pibil: Ají amarillo-sweet plantain purée, pickled peaches, and pipián verde (New) - Chef Andres moved to the United States from Mexico City, Mexico, in 2006. At the time, he did not speak English and secured a role as a dishwasher, where he found a passion for being in the kitchen that inspired him to attend culinary school. After graduating, he was hired by Disney and has since worked on the culinary teams at Victoria & Albert's, Enchanted Rose, and Cítricos. The Braised Pork Panceta al Pibil features Berkshire pork belly with Chef Andres' play on a cochinita pibil — a traditional Yucatec Mayan slow-roasted pork dish from the Yucatán Peninsula. This version features sour orange, annatto, pipián verde, plantains, and the ají amarillo pepper from Peru. It also incorporates corn, a traditional ingredient of the dish, through the corn ash garnish, and includes a nod to Florida with pickled Florida peaches. This dish was designed to perfectly pair with the La Rosa, La Piña, y El Mezcal beverage crafted by Cítricos Proprietor Rafael.  Gasparilla Island Grill (Available Sept. 15 through Oct. 15; mobile order available) - Coco Skeleton Bone Pastry: Bone-shaped pastry filled with dulce de leche Bavarian cream coated with white and dark chocolate and a “Coco” image (New) Disney’s Old Key West Resort   Good’s Food to Go (Available Sept. 15 through Oct. 15) - Bruno's Vision Cake: Tres leches vanilla cake, dulce de leche, whipped cream, and sugar ‘vision shards’ Disney’s Saratoga Springs Resort & Spa The Artist’s Palette (Available Sept. 15 through Oct. 15; mobile order available) - Lechón Asado: Roasted Cuban pork with white rice and black beans topped with pickled onions and cilantro (New) - Chef Enrique is of both Puerto Rican and Cuban descent, and roasted pork is a huge staple on both sides of his family as food is a big part of family gatherings in Hispanic cultures. One Sunday a month when Chef would have a family dinner, his uncle would allow him to taste everything that he made while he was preparing each item. Lechón Asado was always Chef Enrique’s favorite dish. While his uncle prepared the rest of the meal, Chef would prep and cook the Lechón Asado. His uncle is who inspired him to become a chef, and he learned so much about his culture through him. In honor of Hispanic and Latin American Heritage Month, Chef wanted to prepare the dish that really started it all for him. Although there are many more amazing Cuban dishes, the Lechón will always bring him back home. - Bruno's Vision Cake: Tres leches vanilla cake, dulce de leche, whipped cream, and sugar ‘vision shards’ On the Rocks Pool Bar and The Paddock Grill (Available Sept. 15 through Oct. 15) - Non-alcoholic Frozen Chocolate Coquito (Non-alcoholic): Classic non-alcoholic coquito with a chocolate addition (New) - Frozen Chocolate Coquito: Classic SelvaRey Chocolate Rum Coquito with a chocolate addition (New) - Coordinator Stephanie at Disney’s Saratoga Springs Resort & Spa was inspired by her family recipes from Puerto Rico. Various Disney Resort Hotel Pool Bars (Available Sept. 15 through Oct. 15) - Spicy Paloma: Teremana Blanco Tequila, Hella Cocktail Co. Smoked Chili Bitters, grapefruit soda, and lime with a chili-lime rim - This spicy version of a paloma features Teremana Blanco Tequila and celebrates the impact Latin Americans make in the beverage industry. - Pollo Guisado: Braised chicken, carrots, olives, jasmine rice, sweet plantains, and fried garlic cilantro (New); Available at the following locations: - World Premiere Food Court at Disney’s All-Star Movies Resort - Intermission Food Court at Disney’s All-Star Music Resort - End Zone Food Court at Disney’s All-Star Sports Resort - Landscape of Flavors at Disney’s Art of Animation Resort - Everything POP Shopping & Dining at Disney’s Pop Century Resort - Sous Chef Yanira of Disney’s All-Star Movies Resort and Sous Chef Berto of Disney’s Pop Century Resort collaborated to share this traditional dish. Inspired by their family traditions and cultures, these two chefs worked together on a flavorful dish that highlights the spirit of Hispanic cuisine. - Passion Fruit Tres Leches with a guava Mickey (New); Available at the following: - World Premiere Food Court at Disney’s All-Star Movies Resort - Intermission Food Court at Disney’s All-Star Music Resort - End Zone Food Court at Disney’s All-Star Sports Resort - Centertown Market at Disney’s Caribbean Beach Resort - Sassagoula Floatworks and Food Factory at Disney’s Port Orleans Resort – French Quarter - Riverside Mill Food Court at Disney’s Port Orleans Resort – Riverside Various Disney Resort Hotel Table-Service Restaurants (Available Sept. 15 through Oct. 15) - La Rosa, La Piña, y El Mezcal: Siete Misterios Mezcal, Aperol Liqueur, Seedlip Garden 108, pineapple, lime, and guajillo syrup garnished with a 'rose' sugar rim(New) - Los Siete Misterios Mezcal was developed by two native Mexican brothers looking to preserve the traditional Mezcal production methods that were passed down through generations. Cítricos Proprietor Rafael celebrates this story and his own Venezuelan roots with this elevated, signature cocktail. - Available at the following: - Jiko – The Cooking Place at Disney’s Animal Kingdom Lodge - Sanaa at Disney’s Animal Kingdom Lodge - Sanaa Lounge at Disney’s Animal Kingdom Lodge - Cítricos at Disney’s Grand Floridian Resort & Spa - Enchanted Rose at Disney’s Grand Floridian Resort & Spa - Grand Floridian Cafe at Disney’s Grand Floridian Resort & Spa - Narcoossee's at Disney’s Grand Floridian Resort & Spa - Topolino's Terrace – Flavors of the Riviera at Disney’s Riviera Resort - The Turf Club Bar & Grill at Disney’s Saratoga Springs Resort & Spa Disney’s Vero Beach Resort Wind & Waves Grill (Available Sept. 15 through Oct. 15) - Lechón Asado: Roasted Cuban pork with white rice and black beans topped with pickled onions and cilantro (New) EPCOT   Choza de Margarita (Available Sept. 15 through Oct. 15) - Elote: Sweet corn on the cob with chipotle aïoli, queso cotija, and chile-lime powder La Hacienda de San Angel (Available Sept. 15 through Oct. 15) - Tlayuda: Oaxacan Tostada, barbacoa beef, chipotle black beans, chorizo, Mexican sour cream, and pickled onions - Paloma: Curado Blanco Tequila, Fever-Tree Grapefruit Soda, fresh lime juice, and chile-lime powder rim  Regal Eagle Smokehouse: Craft Drafts & Barbecue (Currently available at the outdoor bar only) - Frozen Classic Strawberry Daiquiri: Thomas Tew Rum, strawberry, and lime  San Angel Inn (Available Sept. 15 through Oct. 15) - Paloma: Curado Blanco Tequila, Fever-Tree Grapefruit Soda, fresh lime juice, and chile-lime powder rim Sunshine Seasons - Birria Tacos with beef, Monterey Jack, onions, cilantro, and lime served with consommé (Gluten/ Wheat Friendly) - Birria is a traditional Mexican dish from Jalisco, which is where Sous Chef Veronica’s family is from. This dish is typically made with goat or beef and dried chili peppers and served as a stew with the meat, broth, onions, cilantro, lime, and fresh corn tortillas. Birria is a dish that is usually served on special occasions, like a birthday or during the holidays. Over the last couple of years birria has become very popular, especially the quesabirria which consists of a corn tortilla, cheese and birria and served with consommé, onions, cilantro, and lime. Brazil at the EPCOT International Food & Wine Festival Presented by CORKCICLE (Available through Nov. 18) - Feijoada: Black beans with pork belly, Brazil nut pesto, and BEN’S ORIGINAL Long Grain White Rice (Gluten/ Wheat Friendly) - Pão de Queijo: Brazilian cheese bread (Gluten/ Wheat Friendly) - Xingu Brazilian Black Lager - Frozen Caipirinha with cachaça Connections Eatery for the EPCOT International Food & Wine Festival Presented by CORKCICLE (Available through Nov. 18; mobile order available) - Yucatan Sunset Margarita: Teremana Blanco Tequila, passion fruit syrup, and Bols Triple Sec 30 Proof Liqueur with lime and orange juices (New) - When playing hide-and-seek with his cousins in Puerto Rico, Restaurant Guest Experience Manager Pablo would hide under passion fruit vines and eat the fruit. His love for passion fruit comes from the fruit’s sweetness and tartness, which inspired this beverage. Flavors from Fire at the EPCOT International Food & Wine Festival Presented by CORKCICLE (Available through Nov. 18) - Chimichurri Marinated Skirt Steak Taco with crushed avocado, grilled corn salsa, pickled red onions, queso fresco, and cilantro-lime cream (New) (Gluten/ Wheat Friendly) Flavors of America at the EPCOT International Food & Wine Festival Presented by CORKCICLE (Available through Nov. 18)  - Chilaquiles: Corn tortilla chips tossed in salsa verde with ranchero chicken, queso fresco, cilantro-lime crema, and a soft-poached egg (New) (Gluten/ Wheat Friendly)  The Fry Basket at the EPCOT International Food & Wine Festival Presented by CORKCICLE (Available through Nov. 18) - Adobo Yuca Fries with garlic-cilantro aïoli (Plant-based)  (Gluten/ Wheat Friendly) Mexico at the EPCOT International Food & Wine Festival Presented by CORKCICLE (Available through Nov. 18) - Tostada de Carnitas: Braised pork on a fried corn tortilla with black beans, avocado mousse, queso fresco, and chives (New) (Gluten/ Wheat Friendly) - Taco de Costilla: Slow-braised beef short rib on a corn tortilla with salsa de chile morita, avocado mousse, and spring onions (New) (Gluten/ Wheat Friendly) - Pastel Imposible: Layers of traditional Mexican flan and tres leches with guava and cajeta (New) - Trouble in Paradise Margarita: Ilegal Mezcal, Combier Watermelon Liqueur, Rosé Wine, Lime Juice, and Agave with a Chili-Lime Powder Rim (New) - Fly Away Margarita: Nocheluna Sotol, Pineapple-Ginger Juice, Chile Ancho Verde Liqueur, and Ambhar Blanco Tequila with a Sweet Dried Chili Salt Rim (NEW) Shimmering Sips at the EPCOT International Food & Wine Festival Presented by CORKCICLE (Available through Nov. 18) - Guava Cake with whipped cream and coconut(Plant-based)  Disney’s Hollywood Studios ABC Commissary (Currently available; mobile order available) - Pork Tacos: Pork carnitas on flour tortillas topped with avocado salsa verde and pickled onions served with Mexican rice and black beans topped with pork and queso fresco - Shrimp Tacos: Sautéed shrimp on flour tortillas topped with cabbage slaw, chipotle mayonnaise, and mango salsa served with Mexican rice and black beans topped with pork and queso fresco - Watermelon Margarita: Patrón Silver Tequila, watermelon, sweet-and-sour, and lime juice Backlot Express (Currently available; mobile order available) - Cuban Sandwich: Classically pressed roasted pulled pork, sliced ham, Swiss cheese, pickles, and mustard served with plantain chips - Hailing from the Cuban American communities of Tampa and Miami circa 1900, the Cuban Sandwich has become a staple of Cuban American cuisine. It typically features pressed Cuban bread, ham, pork, Swiss cheese, yellow mustard, and pickles.  BaseLine Tap House (Available Sept. 15 through Oct. 15) - Michelada: Golden Road State Cerveza, tomato-clam juice, Worcestershire sauce, hot sauce, and chili-lime seasoning Epic Eats (Available Sept. 15 through Oct. 15) - Mango-Chamoy Funnel Cake: DOLE Whip mango with chamoy-mango purée and chili-lime seasoning served on a funnel cake (New)  Rosie's All-American Café (Available Sept. 15 through Oct. 15; mobile order available) - Tres Leches: Whipped cream topping, strawberry candy rocks, and an “Encanto” white chocolate coin  Disney’s Animal Kingdom Theme Park Creature Comforts (Available Sept. 15 through Oct. 15) - Pink Tres Leches Cake: Vanilla cake soaked with three-milks (sweetened condensed milk, evaporated milk, and whole milk) and topped with cinnamon whipped cream and sugar flowers (New) Dawa Bar (Available Starting Sept. 15) - Prickly Pear Margarita: Corazon Tequila, Bol's Triple Sec 30 Proof Liqueur, sour, and desert pear (New) Nomad Lounge and Tiffins Restaurant (Available Sept. 15 through Oct. 15) - Birria Tacos: Braised beef, ancho and guajillo chiles, Oaxaca cheese, lime, and cilantro - Traced back to Jalisco, Mexico, birria is a type of spicy meat stew. The meat from this stew is placed in the tortillas of the birria tacos, which are served with the consommé (broth) from the stew. - Budín de Pan: Argentinian bread pudding, cognac raisins, dulce de leche, and rum raisin ice cream (New) - Agua de Valencia: Ketel One Vodka, Bombay Sapphire Gin, Toso Brut Sparkling Wine, Van der Hum Tangerine Liquor, blood orange juice, and guava (New) Pizzafari (Available Sept. 15 through Oct. 15; mobile order available) - Encanto Cupcake: Vanilla cake, guava and dulce de leche filling, vanilla frosting, white chocolate “Encanto” decoration, milk chocolate leaves, and crispy pearls (New) Restaurantosaurus (Available Sept. 15 through Oct. 15; mobile order available)  - Cuban Sandwich: Roasted lechón, sliced ham, Swiss cheese, yellow mustard, and pickles on a buttery Cuban-style bread served with french fries - Encanto Cupcake: Vanilla cake, guava, and dulce de leche filling, vanilla frosting, white chocolate “Encanto” decoration, milk chocolate leaves, and crispy pearls (New) Magic Kingdom Park Cinderella’s Royal Table (Available Sept. 15 through Oct. 15)  - Creamy Plantain Soup: Savory plant-based plantain soup topped with deep-fried plantains and cilantro (New) (Plant-based) - This dish was inspired by a family recipe shared by a cast member from the Puerto Rican community.  Jungle Navigation Co. LTD Skipper Canteen (Currently available) - Orinoco Ida's Cachapas: House-made corn pancakes, beer-braised pork, roasted corn, Fresno pepper salsa, and avocado cream Disney’s Typhoon Lagoon Water Park Leaning Palms (Available Sept. 15 through Oct. 15; mobile order available) - Tinga de Pollo: Roasted chipotle chicken served over two corn tostadas with cilantro-lime slaw, spicy avocado crema, and finished with cotija cheese (New) (Gluten/ Wheat Friendly) - As a Mexican American, culinarian Jessica was reminded of traditional birthday celebrations in Mexico when preparing the recipe. This popular dish showcases a variety of flavors and is often enjoyed by her family for holidays and celebrations. Disney Springs Amorette's Patisserie (Available Sept. 15 through Oct. 15; mobile order available) - Sweet Mojito Taco: Sweet taco filled with lime mousse, mint pâte de fruit, and meringue on a graham cracker sable (New) - Cast members Erick and Ashley were inspired by two of their favorite food and drink items, resulting in something fresh and new that honors their Venezuelan and Mexican heritages.  Cilantro Food Truck (Available Sept. 15 through Oct. 15) - Tequeños: Venezuelan white cheese wrapped with bread dough and side of avocado-cilantro dipping sauce The Daily Poutine (Available Sept. 15 through Oct. 15) - Pastelón Poutine: Sofrito ground beef, fried sweet plantains, shredded cheddar, garlic aïoli, french fries, and chives - Pastelón is a popular baked dish made in Puerto Rico and the Dominican Republic, featuring layers of sweet plantains and beef. While there are many ways one can make Pastelón, it often features plantains, a staple food in Puerto Rican and Dominican cultures that is used in many kinds of dishes. Our “Poutine” inspired by Pastelón reminds Front of House Leader Elba of all those delicious Pastelón flavors and textures, served with a unique twist. D-Luxe Burger (Available Sept. 15 through Oct. 15; mobile order available) - Tripleta Burger: Signature-blend patty, ham, pork belly, potato sticks, lettuce, tomato, and mayonnaise-ketchup - Assistant Sous Chef Jose took inspiration from the popular Puerto Rican tripleta sandwich. Everglazed Donuts & Cold Brew - Dulce de Leche Donut: Cinnamon sugar confection with a dulce de leche buttercream filling and chocolate icing  Frontera Cocina Mexicana (Available Sept. 15 through Oct. 15) - Guava Margarita: Centinela Reposado Tequila, Ten to One Rum, guava purée, and agave infused with Mexican chiles - Margaritas are an expression of the history of Mexico with its elements correspond to some of the cultures that have been present in the country. This beverage combines this history along with a refreshing guava flavor, as this is also part of traditions. Its flavor, color, and characteristic aroma are an element on the offerings for the Day of the Dead. The Ganachery (Available Sept. 15 through Oct. Read the full article

[salsine]

ROMESCO

Catalogna

Ingredienti:

PEPERONE ROSSO GRANDE (O 2 PICCOLI) 1

POMODORI ROSSI 2

SPICCHI D’AGLIO 2

MANDORLE PELATE 20 gr

NOCCIOLE PELATE 20 gr

PAPRICA IN POLVERE 1 cucchiaino

PANE 1 fetta

ACETO DI MELE q.b.

PEPERONCINO (OPZIONALE) q.b.

SALE q.b.

ERBE AROMATICHE (A PIACERE) q.b.

OLIO EXTRAVERGINE D’OLIVA q.b 

Preparazione:

Inizia pelando i pomodori e tagliandoli a metà. Rimuovi i semi e il liquido in eccesso.

Scalda una padella antiaderente a fuoco medio-alto. Aggiungi i pomodori tagliati a metà e il peperone rosso arrostito. Cuoci per circa 5-7 minuti, girando di tanto in tanto, finché i pomodori si ammorbidiscono leggermente e il peperone si scurisce.

Trasferisci i pomodori e il peperone rosso in un mixer o in un robot da cucina.

Aggiungi lo spicchio d'aglio sbucciato, le mandorle tostate, il pangrattato, l'aceto di vino rosso, l'olio d'oliva extra vergine, la paprika dolce, il peperoncino in polvere (se desiderato) e sale.

Frulla tutti gli ingredienti fino a ottenere una consistenza liscia e omogenea. Se la salsa risulta troppo densa, puoi aggiungere un po' d'acqua per renderla più fluida.

Assaggia la salsa Romesco e, se necessario, aggiusta il sapore con sale o peperoncino in polvere, secondo le tue preferenze.

La salsa Romesco è tradizionalmente servita con piatti di pesce, come pesce alla griglia o arrosto, ma col cazzo perché siamo vegani quindi diciamo che può essere utilizzata anche come condimento per verdure grigliate, patate o come salsa per panini e hamburger VEGANI. Ecco qua.

[allwaysfull]

Harvest to Heat | Darryl Estrine and Kelly Kochendorfer

Starters

Blue Cheese Tartine

Herb Gougères

Crab-Stuffed Zucchini Flowers w/Black Truffles

Flint Corn Polenta Cakes w/Heirloom Tomato Salad

Carrot Cannelloni w/Soft Cheese and Pine Nuts

Sautéed Chicken Livers with Smoked Bacon and Roasted Grapes

Dandelion Tart w/Sheep’s Milk Ricotta, Grappa-Soaked Golden Raisins

Maine Sea Scallop Ceviche

Crawfish-Stuffed Deviled Eggs

Salads

Stuffed Cherry Tomatoes w/Zucchini Pistou, Yellow Tomato Vinaigrette

Baby Romaine Salad w/Edamame, Jalapeño Dressing, Yellow Bell Pepper Pipérade

Warm Vegetable Salad

Burrata w/Speck, Peas, and Mint

Chopped Salad w/Corn Vinaigrette and Frico Cheese Crisps

Mesclun w/Shrimp, Avocado, and Creamy Champagne Dressing

Salted Cod Salad w.Preserved Lemons and Arugula Pesto

Crispy Smelts w/Sun Gold Tomatoes and Arugula | Garlic Aioli

Asparagus-Country Ham Bundles w/Toasted Pecans, Citrus Vinaigrette

Soups

Chilled Tomato Soup w/Aged Feta and Olives

Chilled Cucumber-Yogurt Soup w/Candied Fennel, Lemon Gelée

Pumpkin Soup w/Crème Fraiche and Hazelnut Gremolata

Oyster Chowder

Heirloom Bean Soup w/Lobster and Minestrone Vegetables

Crawfish and Corn Stew

Smoky Pork and Apple Soup w/Mustard

Clam and Steuben Bean Soup w/Fennel and Lemon

Main Courses: Meat

Pan-Roasted Beef Rib-Eye w/Fresh Red Currant Pan Sauce

Grilled Skirt Steak and Beef Marrow Bones w/Radish-Herb Salad and Pepper Purée

Braised Short Ribs w/Red Wine

Creole Beef Grillades and Cheese Grits

Roasted Pork Loin w/Roasted Vegetables and Spicy Tomato Sauce

Pork Osso Buco w/Wild Mushrooms and Almond Piccata

Slow-Cooked Pork w/Spanish Paprika and Sweet Spices

Maple-Glazed Pork Belly, Sunny-Side Up Egg, Pickled Chanterelles

Lamb Saddle w/Caramelized Fennel and Wild Mushrooms

Paella w/Lamb Ribs

Roasted Lamb Loin w/Yogurt Eggplant Purée and Merguez Sausage

Herb-Roasted Lamb Rib-Eye w/Wild Preserved Mushrooms, Aromatic Oil

Bison Pastrami “Hash” w/Fingerling Potatoes, Fried Eggs, Grilled Bread

Chicken, Duck and Other Fowl

Roasted Duck Breast w/Farro “Risotto” and Caramelized Figs

Roasted Chicken w/Lemon Thyme and Summer Truffles

Chicken Pot Pie

Poached Chicken w/Morels and Asparagus

Duck Meatballs w/Pomegranate-Orange Glaze, Puréed Parsnips

Apricot-Orange-Glazed Quail

Chicken-Fried Squash with Stuffed Peppers | Cornbread

Fish and Shellfish

Halibut Poached in Pepper Butter w/Roasted Corn Salad

Roasted Trout w/Herb-Champagne Vinaigrette

Fish In Mango Curry Sauce

Lobster Shortcakes w/Vanilla Rum Sauce and Spicy Shallots

Sautéed Shrimp and Hazelnut Romesco

Shrimp w/Tomatoes, Strawberries and Lemon Vinegar

Stir-Fried Fava Shoots w/Shrimp and Caramelized Shallots

Soy Butter-Poached Oysters w/Radishes and Kimchi Juice

Tarts

Crème Fraiche Galette w/Heirloom Tomatoes

Cremini-Filled Grilled Cheese Sandwiches

Lobster Mac and Cheese

Gratin of Bay Scallops w/Jerusalem Artichoke Purée, Crisp Country Ham

Pasta, Grains and Rice

Sweet Potato Gnocchi w/Braised Plums and Crumbly Blue Cheese

Angel Hair Pasta w.Oyster Butter Cream Sauce and Caviar

Ramp Ravioli w/Lemon Zest

Risotto w/Fresh Peas and Pancetta

Tacos w/Greens and Seared Onions | Chipotle Tomatillo Verde Salsa

Sides

Vegetable Succotash w/Spicy Yellow Tomato Coulis

Pearl Onions and Fiddlehead Ferns w/Vanilla Jelly and Onion Sorbet

Roasted Fairytale Eggplant in Chèvre Cream

Curried English Peas and Pickled Swiss Chard

Roasted Beets with Mint

Grilled Broccoli Rabe/Radicchio w/Pancetta Dressing, Soft-Cooked Egg

Sweet Corn Sformato

Butter Bean and Corn Succotash w/Candied Bacon

Brussels Sprouts w/Brown Butter, Bacon, and Sage

Roasted Stuffed Tomatoes w/Farro

Savory Bread Pudding w/Bacon and Farmstead Cheese w/Tomato Jam

Crostini w/Burrata, Marinated Escarole, and Caramelized Shallots

Sweet Potatoes w/Corn, Swiss Chard, and Caramelized Onions

Braised New Potatoes w/Mustard and Leeks

Goat Cheese and Chive Hash Browns

Savory Oats w/Fig Chutney

Forest Mushroom and Naked Barley Pilaf

Carolina Gold Rice with Ramps, Asparagus, and Morels

Desserts

Strawberry Cheesecake w/Balsamic-Roasted Strawberries

Milk Chocolate Semifreddo w/Star Anise Carrot Cake

Honey Mango Upside-Down Cake

Poppy Seed Cake w/Apple Vodka

Individual Chocolate Ganache Cakes

Fromage Blanc Bavarian Cream Cake w/Poached Plums

Goat Cheese Panna Cotta w/Caramelized Figs

Caciotta Cheese Fritters w/Honey

Chocolate Pots de Crème

Snow Eggs w/Green Tea Crème Anglaise

Strawberry-Tomato Gazpacho

Nectarines, Peaches, and Blueberries w/Sabayon

Hudson Manhattan Rye Whiskey Chocolate Truffles

[amateurchefstuff]

SALSA DE CALÇOTS O DE ROMESCO (THERMOMIX)

INGREDIENTS: 3 nyores 200 g Ametlles torrades o avellanes 2 Tomacons madurs escalivats 1 cebeta escalivada 2 Cabeça d’alls escalivada 2 Alls crus, sense la llavor de dins 50 grs. de vinagre 500 gr. d’oli d’oliva Sal Una cullerada de pebre vermell PREPARACIÓ: En primer lloc farem arrencar el bull a les nyores i després d’uns minuts les obrirem i els treurem la carn. Es pot fer amb una…

[dan6085]

20 popular sauces that are commonly paired with popular foods:

1. Ketchup: This tomato-based sauce is a classic condiment for burgers, hot dogs, and fries.

2. Mustard: A tangy and slightly spicy sauce that is often paired with hot dogs, sausages, and sandwiches.

3. Barbecue sauce: A sweet and tangy sauce that is often used as a marinade or glaze for ribs, chicken, and other grilled meats.

4. Soy sauce: A salty and savory sauce that is commonly used in Asian cooking, particularly in stir-fries and sushi.

5. Salsa: A spicy tomato-based sauce that is often served with Mexican dishes such as tacos, burritos, and nachos.

6. Ranch dressing: A creamy and tangy dressing that is commonly used as a dip for vegetables, chicken wings, and pizza.

7. Alfredo sauce: A rich and creamy sauce made with butter, cream, and Parmesan cheese, often served with pasta dishes.

8. Marinara sauce: A tomato-based sauce that is commonly used as a base for pasta dishes and pizza.

9. Hollandaise sauce: A rich and buttery sauce made with egg yolks and lemon juice, commonly served with eggs Benedict and other breakfast dishes.

10. Tartar sauce: A creamy and tangy sauce made with mayonnaise, pickles, and other ingredients, often served with fish and chips.

11. Pesto sauce: A sauce made with basil, garlic, olive oil, and pine nuts, often served with pasta dishes.

12. Teriyaki sauce: A sweet and savory sauce made with soy sauce, sugar, ginger, and other ingredients, often used as a marinade for grilled meats and seafood.

13. Sriracha: A spicy sauce made with chili peppers, vinegar, and garlic, often used as a condiment for Asian dishes and sandwiches.

14. Buffalo sauce: A spicy and tangy sauce made with hot sauce and butter, often used as a dip for chicken wings.

15. Hoisin sauce: A sweet and savory sauce made with soybeans, garlic, and spices, often used in Chinese cooking.

16. Thousand Island dressing: A creamy dressing made with mayonnaise, ketchup, and pickles, often used as a topping for burgers and sandwiches.

17. Chipotle sauce: A smoky and spicy sauce made with chipotle peppers, often used as a condiment for Mexican dishes and burgers.

18. Béarnaise sauce: A rich and buttery sauce made with egg yolks, vinegar, and tarragon, often served with steak and other grilled meats.

19. Chimichurri sauce: A tangy and herby sauce made with parsley, garlic, and olive oil, often served with grilled meats.

20. Romesco sauce: A nutty and slightly spicy sauce made with red peppers, almonds, and bread crumbs, often served with seafood and vegetables.

[grisatin]

"Tiempo de calçotada" La calçotada es una comida típica de Cataluña, cuyo origen proviene de la ciudad vecina de Valls, gracias a su carácter de comida comunitaria se ha ido extendiendo, y actualmente se degusta en toda la comunidad. El calçot es una cebolleta alargada que se prepara asada sobre una base de sarmientos y se come untándola en una salsa romesco. N.a Prepárate a mancharte las manos para disfrutar de los caçols y la salsa, ponte un babero para no mancharte, 🤣🤣🤣🤣 #focus_allpics #calçotada #detras_delobjetivo #elbauldelfotografo #elclubdelosfotografos #enfoque_fotografico #estaes_de_todo #galeria_luscofusco #gentefoteando #instantes_fotograficos #soyfotoadicto #fever_spain #aurisaworld #total_cataluña #total_españa #total_tarragona #ok_tarragona #lamevatgn #love_tarragona #catalunya_imatges #CatalunyaExperience #descobreix_tarragona #descobreixcatalunya #elmeupetit_pais #ig_catalonia #ig_catalonia #igerscatalonia (en Maspujols, Cataluna, Spain) https://www.instagram.com/p/CpK59ANMJH9/?igshid=NGJjMDIxMWI=

[2023eportfolio]

Spain

INTRODUCTION

This week, I will be learning…

Method: deep frying, stuffed meat, paella, empanada

Menu: Fiery Fried Potatoes pg. 468 Sizzling Shrimp Cazuela pg. 470 Fruit & Nut Stuffed Pork Tenderloin pg. 488 Classic Paella pg. 482 sub recipe Romesco Sauce pg. 466 OR Allioi pg. 465 Tuna & Bell Pepper Empanada pg. 490 Empanada dough pg 489

Prior Knowledge

I have not had much spanish food. I have learned about it through a friend who lived there. I know that there is a lot of fish with meals, and that the eating schedule is a bit different.

Learning Objectives

This week, we will

RESEARCH

Method of Cooking

“Spanish cooks, like cooks in Italy and France, prepare a base of aromatic vegetables like onion, garlic, and tomato, and cook it down into a thick sauce. This sofrito or sofregit is just one of the fundamental sauces of Spanish cuisine. Others are béchamel, samfaina, picada, romesco, salsa Española, vinaigreta, salsa verde (green sauce), mojos, pisto, marinera, tomato sauce (like southern Italian sugo pummarola), and allioli (mayonnaise). Many types of stew begin with a version of sofrito/sofregit, which provides a savory base for fish, meat, poultry, and vegetable dishes. Spanish cooks say mayonnaise originated with an eighteenth-century Minorcan cook.”

Drying meats: this uses the natural climate to preserve meat for long periods of time.

Origin and History

“Traditional Spanish food has long been considered plain and earthy. Its fresh, natural fla- vor relies on excellent ingredients with a minimum of seasoning. Cooks enhance the in- trinsic flavors of fresh food without disguising them.”

Map of Cuisines

Class Discussion Questions

Dish Method Variations

Thicker Sauce: Remove crusts from one slice white bread and tear bread into small pieces. After adding olive oil, alternately add small pieces of the bread and small amounts of water or broth until sauce is thick, but not as thick as a paste.

Sources

1) Discovering Global Cuisines

RECIPES

Plan of Work

REFLECTION

Technique/cooking method:

Fiery Fried Potatoes: The potatoes were fried potatoes, pretty yummy. We fried them in the deep fryer so it was golden browned perfectly. The oil was hot enough that it did not soak with oil. The spices were very good.

Sizzling Shrimp Cazuela: The shrimp got cold, it became rubbery. I could not finish it because the texture threw me off. It would have been better with more ingredients.

Fruit & Nut Stuffed Pork Tenderloin: The tenderloin turned out a bit dry.

Classic Paella: sub recipe Romesco Sauce

The paella with the rabbit was very interesting. The flavor was umami, sour, sweet somewhat. It needed more salt. It also needed more water in the cooking process; some of the rice got dry where it stuck to ingredients that were out of the water.

Tuna & Bell Pepper Empanada: We made the empanada into a tart because the dough did not work out.

Empanada dough: The empanada dough did not work at all! We had to use puff pastry.

Evaluation of results:

Discuss the techniques that did work well.

Discuss the techniques that did not work well. The empanada dough did not work at all! We had to use puff pastry. The tenderloin got dry from all of the cooking.

Conclusions

The learning objectives were met. 

Thank you for reading!