Experience Puerto Vallarta, Mexico

Recipe from Lucca, one of Grand Velas Rivera Nayarit’s AAA Four Diamond restaurants

Puerto Vallarta, Mexico –   The 26th annual Puerto Vallarta International Gourmet Festival is on this week until November 21st with an incredible lineup of award winning chefs and innovative menus from around the world.  Dining options include a World Fest Gourmet Party with tapas from five continents and a handmade Xocodiva Chocolate Pairing.  Among the chosen festival locations are Grand Velas Rivera Nayarit’s AAA Four Diamond award wining restaurant Lucca and Velas Vallarta’s popular Restaurant Andrea.  Get a taste of t he festival at home with shrimp stuffed mahi mahi, a delicious blend of traditional ingredients provided by Lucca.

Dorado Relleno de Camarones  

Shrimp Stuffed Mahi Mahi over fried risotto with smoked tomato sauce 

Serves 4

Continuamos con esta serie de recetas fáciles de preparar, traídas directamente desde nuestros restaurantes hasta su mesa. En esta ocasión, el Restaurante Emiliano de Casa Velas comparte con Ustedes esta maravillosa ensalada que esperamos disfruten en compañía de sus amigos y familiares. ¡Buen Provecho!

We continue to share special recipes form our restaurants. Emiliano Restaurant at Casa Velas brings this wonderful salad to your table. Hope you enjoy it and share the moment with your friends and family this Labor Day!!

Ensalada de Endivias

Ingredientes:

Endivia, 1 pza | Corazón de alcachofa, 2 pzas | Jitomate cherry, 3 pzas | Lechuga baby mix, 80 gr. | Queso gorgonzola, 25 gr | Ralladura de naranja, 12 gr | Aceite de olivo, 1 cucharadita  

Procedimiento:

 Marinar la lechuga con el aceite de olivo y montar en ‘timbal’ sobre el plato. Colocar las hojas de endibia alrededor del timbal. Cortar los cherrys en 4 y montar sobre las endivias y de igual forma los corazones de alcachofa. Montar el queso sobre el timbal de lechugas y decoramos con la ralladura. (Colocar la ralladura en hielo antes de montarla).

¡Que lo disfrute!

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Endive Salad 

Ingredients:

Endive, 1 Head | Artichoke Hearts, 2 | Cherry Tomatoes, 3 pieces | Baby Lettuce Mix, 80 grams | Gorgonzola Cheese, 25 grams | Grated Orange Rind, 12 grams | Olive Oil, 1 Tablespoon

Procedure:

Dress the lettuce with the olive oil and place it in a mound in the center of the plate. Arrange the endive leaves around the mound of lettuce. Cut the cherry tomatoes in quarters and place them on the endive leaves. Quarter the artichoke hearts and place them on the endive leaves along with the cherry tomatoes. Crumble the gorgonzola onto the lettuce and garnish with the orange rind. (Conserve the orange rind on ice before using).

Enjoy!

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!