Experience Puerto Vallarta, Mexico

A delicious recipe courtesy of Frida Restaurant at Grand Velas.

Pork loin filled with dried fruit in roasted hazelnut.

Ingredients:

Pork loin – 500 gr.

Filling:

Ground beef and pork – 100 gr. (50% beef, 50 % pork)
Dried cranberries – 15 grs.
Dried apples – 15 grs.
Dried apricots – 15 grs.
Raisins – 15 grs.
Salt and pepper – to taste
Olive oil – 10 ml.

Sauce:
Veal stock – 150 ml.
Shallots – 15 gr.
Garlic – 5 gr.
Red wine – 40 ml
Butter – 25 gr.
Whole hazelnuts – 35 gr.
Heavy cream – 100 ml.
Salt and pepper – to taste

Accompaniments:
White potatoes – 80 gr. (2 potatoes)
Broccoli – 40 gr.
Toasted peeled hazelnuts – 3 pieces

Directions:
Clean the pork loin, slice it open and season it with salt and pepper. Finely chop the dried fruit and add it to the ground beef and pork mixture. Stuff the pork loin with the mixture and tie with baking twine.

Sear the filled pork loin in the olive oil in a skillet over medium heat. Place on baking sheet and finish in oven at medium heat. Remove from oven and allow to rest as you prepare the sauce.

Finely chop the shallot and garlic and sauté in a skillet with the hazelnuts. Add the red wine and veal stock. Allow to reduce over low heat for 15 minutes. Season with salt, pepper and cumin. Add cream and butter. Slice the pork loin and pour the sauce over as shown in the photo.

Bon apetit!

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Lobster Roll with mandarine and guajillo sauce | Rollo de Langosta en salsa de mandarina al guajillo

Let’s celebrate Anniversary of French Revolution with this delicious and easy to cook recipe, courtesy of Emilianos at Casa Velas! | Celebramos el Aniversario de la Revolución Francesa con esta deliciosa receta, fácil de preparar en casa, cortesía de Emilianos en Casa Velas!

Ingredients

Won Ton dough 1 piece (‘sheet’) | Lobster 50 gr. | Onion (chopped) 10 gr. | Garlic (chopped) 10 gr. | Parsley (chopped) 10 gr. | Picorino cheese 15 gr. | Flour (wheat) 20 gr. | White wine 300 ml | Mandarin slices 100 gr. | Guajillo chili 1 piece  | Sugar  30 gr. | Butter 10 gr. | Salt and pepper To taste

Procedure

Melt the butter on a pan and let the onion get a translucent color together with the garlic. Then add the lobster previously chopped and let it cook for a few seconds. Add the white wine and cook until you get a 50% reduction. Add the parsley, salt and pepper and take the pan off the fire. Add the Picorino cheese. Lay the Won Ton dough into the table and add the stuffing on the middle. Roll, spread some flour on it and fry.

Sauce: Cook the mandarin with the rest of the White wine and sugar until it gets texture, add the guajillo chili that has been previously hydrated (2 hours) and blend. Serve it on the top of your lobster roll. Enjoy!

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Ingredientes

Pasta Won Ton  1 hoja | Langosta  50 gr. | Cebolla Picada 10 gr. | Perejil Picado 10 gr. | Queso Picorino 15 gr. |Harina de Trigo 20 gr. | Vino Blanco 300 ml | Gajos de Mandarina 100 gr. | Chile Guajillo 1 pza. | Azúcar 30 gr. | Mantequilla 10 gr. |

Sal y Pimienta al Gusto

Procedimiento:

En una sartén derretimos la mantequilla a fuego medio y acitronamos la cebolla y el ajo picado, agregamos la langosta picada, salteamos unos segundos y agregamos 200ml de vino blanco hasta que reduzca un 50%. Sazonamos con sal y pimienta y agregamos el perejil y retiramos del fuego. Una vez fuera del fuego agregamos el queso Picorino. Extendemos la hoja de won ton y colocamos en su centro el relleno y envolvemos, en harinamos el rollo y freímos.

Para la salsa: cocinamos la mandarina con el resto del vino blanco y azúcar hasta que tome cuerpo agregamos el chile guajillo  previamente hidratado (2 hr) y sin semilla y licuamos. Sirva sobre el rollo de langosta y: ¡Disfrútelo!

Be the star host of a grand 4th of July gathering. Enjoy this delicious recipe with family and friends!

Easy-to-cook and incredibly tasty, these Tequila Shrimps will shine on your table!

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Bon Appetite!

Photo Courtesy of dear guest: Denise White

Ingredients

200gr Shrimp U-15
10gr Green Bell Pepper
10gr Yellow Bell Pepper
30gr Poached Tomatoes
5gr Chipotle Chili
2 cloves Garlic
15grWhite Onion
Salt and Pepper to taste
1oz Tres Generaciones Tequila
2 teaspoons Corn Oil
Paprika to taste

Preparation

Heat the oil and cook the garlic finely chopped and onion until you notice a translucent color.
Add the chopped tomatoes and chipotle chili.
Season with salt and pepper and set aside.
Heat the oil in another pan, add the shrimp -previously marinated in salt, pepper and paprika.
Cook both sides of shrimp.
Add the tequila and then add the sauce. If you are a pro, then you can practice your ‘flambé’ skills!

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Mmmm! Give us your comments and let us know: Is there a special recipe you would like us to publish?