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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The weekend is around the corner. Bring a little bit of Grand Velas Riviera Nayarit to your table and delight the people you love with this exquisite recipe:

Duo of Filet Mignon and Mahi-Mahi over Roasted Vegetable Ragout with Mushrooms Glazed in Cabernet Sauce.

[The recipe is for one portion].

Ingredients:

6 oz. piece of Filet mignon | 3 oz. piece of Mahi-Mahi or other firm, white-flesh fish | ½ cup zucchini chopped into ½ inch cubes | ½ cup chopped, assorted color bell peppers, cut into ½ inch cubes | 1/3 cup sliced mushrooms | 3 medium asparagus stalks | salt and pepper to taste | olive oil for sautéing | 2 tbs. butter at room temperature | ¼ cup plus one tablespoon veal stock | ¼ cup plus one tablespoon good quality Cabernet Sauvignon

Preparation:
If you have not already done so, wash and slice vegetables (minus mushrooms and asparagus) into ½ inch cubes. In a heavy skillet, sauté the zucchini and bell peppers in olive oil over medium heat to desired doneness. Season with salt and pepper and set aside (keep warm).

Season steak and mahi-mahi with salt and pepper and sear on the grill or grill pan on each side and transfer to oven-safe pan. Place pan in oven preheated to 350 degrees for 8 minutes to finish cooking.

In the same skillet that the vegetables were cooked in, reduce veal stock for 2-3 minutes over medium heat. Add wine and room-temperature butter. Season with salt and pepper and reduce to desired consistency.

While sauce is reducing, season asparagus and mushrooms with salt and pepper and grill to desired doneness. Glaze mushrooms with wine sauce.

Plate your dish by making a small mound of the roasted vegetables and grilled asparagus in the center, topped by the Mahi-Mahi. To the side place the filet mignon surrounded by the glazed mushrooms.

Bon apetit!

We open this wonderful section to share the most famous recipes among our guests at Casa Velas, Velas Vallarta and Grand Velas Riviera Nayarit.

• Is there any recipe you would like Velas Resorts to publish?  Let us hear from you!

To start up this series of gourmet cuisine, we give you:

Tuna Sashimi in sesame crust over wild rice and tamarind-mango sweet & sour sauce
served at Emiliano’s Restaurant | Hotel Casa Velas

Ingredients:

Sashimi: 200 gr. Red Fin tuna  | 20 gr. white and black sesame seeds | 1 ounce of Agave honey (or bee’s honey if not avilable) | 5 gr. chopped parsley | 10 gr. chopped shallots

Wild rice: 100 gr. wild rice | 500 ml. water | 30 gr. pink pine nuts | 2 cloves of garlic | 100 ml. coconut milk | 20 gr. almonds | 20 gr. chopped onion

Tamarind and mango sauce: 50 gr. tamarind pulp | 250 ml. white wine | 100 gr. sugar | 50 gr. mango pulp | 15 gr. butter | salt and pepper to taste | 40 gr. carrots | 40 gr. chayote (mirliton)

Procedure:

In a bowl, mix the soy sauce, agave honey, chopped parsley, and shallots; spread  it over the tuna to marinate. Once marinated, apply the crust with the sesame seeds and let it sit inside the refrigerator.

For the wild rice: rinse the rice with cold water using a strainer, rinse well. Boil the rice in a pot and lower the flame, cook for 45 minutes stirring occasionally draining the excess water. Sautee the pine nuts and the almonds in butter, add rice and the coconut milk until it boils, season with salt and pepper.

For the sauce: in two separate pots, add butter and shallots in equal portions until it is golden Brown, in one pot add the mango pulp, and in the other the tamarind, add the white wine until it reduces 50%, then add the sugar.

Hope you find this recipe as enjoyable as we do!

Bon Appétite!

From June 15-25th, the exclusive Gastronomic Festival, the Cuisine of Cordon Bleu’s Great Classics from Paris will be held at the Grand Velas Riviera Nayarit hotel, contributing to the expansion of the area’s culinary horizon.