This week we´ve been experimenting with different flavors of the Banderas Bay area , I think what I´m going to share with you this week is something special and hope you will like it.
Here is the Recipe of the Week
Executive Chef Gerardo Sandoval, with 23 years of experience he is an artistic genius of exquisite culinary creations. Gerardo also is kind of shy, he barely talked with customers. However, he did it every day until present; Now, you can see the “grumpy” chef, smiling and talking with diners everyday at Café des Artistes del Mar. The recipe of the week:
“Tropical Chocolate Delightful”
Serves 4
Chocolate Delightful
INGREDIENTS:
150 g Bitter chocolate coberture
150 g Butter
5 pz Eggs
170 Sugar
75 g Sifted flour PROCEDURE:
Melt the butter and chocolate a bain marie “water bath”. Put eggs and sugar in a mixer until it turns to triple its volume, add the mix of chocolate and butter taking care that it’s not hot. Add the flour at the end, mixing slow until it forms a homogeneous blend, put in a special mold and bake at 200 degrees for 9 minutes.
Passion fruit ice cream
INGREDIENTS:
150 g Sugar
150 g Concentrated passion fruit
70 g Glucose powder
250 ml Lyncott cream
5 g Stabilizer
250 ml Milk
PROCEDURE:
Putting heat milk, sugar and glucose until it reaches 60 degrees, add the stabilizer, heat until it reaches 80 degrees, remove from heat, add the cream and the concentrated passion fruit, add. Pass to the ice cream machine.
Passion fruit Sauce
INGREDIENTS:
50 g Concentraded passion fruit
30 g Powdered sugar
30 g Glucose powder
20 g Honey corn
PROCEDURE:
Put all the ingredients together in a pan and cook at low heat until syrupy, keep and store cool.
Tulip Pasta
INGREDIENTS:
70 g Butter
70 g Sifted powdered sugar
70 g Glucose
150 g Sifted flour
PROCEDURE:
Put in a pan to melt the butter, powdered sugar and glucose at 60 degrees, remove from heat, whisk until ingredients are blended.
Put in a bowl and add the flour, mix with balloon whisk until well blended. Give the desired shape and bake at 180 degrees or until it turns golden.
Decoration:
30 g Fresh raspberries cut in half
4 pz Thought flower
40 ml Passion fruit sauce
4 pz Tulip paste decoration Assembly:
Serve the chocolate in the center of the plate, with raspberries on it. Make a scoop of passion fruit ice cream and serve it in the center of the cake, decorated with tulip til pasta and flower thoughts, finally make lines with the passion fruit sauce
Tip of the week:
What kind of Cookware to look for?
I only recommend Stainless Steel for cooking since Aluminum doesn’t preserve the flavors in the same way.
Preferably a heavy base for proper preparation and heat distribution to quickly get the meat to seal. Good tight fitting covers are also important. My choice is cookware by “Le Creuset”. The best of the best are made of copper with stainless steel interior and cooking surface.
A Teflon pan is quite useful for Omelets or Crepes but usually have a limited lifespan.
Clay is also a very good choice, especially for Fish as it retains all the moisture.
Don´t miss next week´s tip on “How to properly clean your Cookware”?
Flavors de la Bahía:
Here, my favorite part, experiencing the flavor of the Bay. I´ve had the opportunity to go out and dine around town a few times to be able to pass on a few recommendations.
Maybe some of you are already familiar with Coco Tropical, right in front of Playas de lo Muertos in the Zona Romantica of Puerto Vallarta. Proprietor Heinz Reize, a good friend whom I admire tremendously, has one of the finest Chefs of Puerto Vallarta in his employ, José Guadalupe Altamirano, good “Jimmy” who has been with Heinz for more than 12 years, almost like a disciple. Here is my recommendation of the week.
“EL OSOBUKO… the house specialty; prepared with Chamberete de Ternera slow cooked for several hours with vegetables in its own juice and a touch of wine until tender
Accompanied by a delicious Risotto using a secret recipe to prepare the rice, very Italian; cooked in a chicken or vegetable broth, White wine, red onion y mushrooms; Coco Tropical´s recipe also includes a pinch of Saffron. The rice is “al dente” with a touch of whipped cream butter.
I suggest you check out Coco Tropical to try this delicioso “Osobuko” served with Risotto. This is a regular entrée from the extensive menu, don´t miss this special treat; Bon appétit…!!!
E-mail us at marketing@grupocafedesartistes.com to share your experience with me. If you enjoy it as much as I do, I look forward to suggesting more recipes and special flavors of Banderas Bay even if you are a vegetarian.
Speaking with el Chef Thierry:
Since last month was the month of love, here are a few tips if you are interested in a few aphrodisiacal presentations.
Legend has it that Alejandro Dumás had a bowl of almond soup every night before meeting with his lover. Also Samson allegedly seduced Delilah with the scent of these dried fruits; the Greeks extensively used Basil to heighten the pleasures.
These aphrodisiacs have been used throughout the centuries and are known to stimulate the senses, sensuality and are considered highly erotic.
Here are the TOP 10
1. Asparagus
2. Almonds
3. Avocado
4. Bananas
5. Basil
6. Chocolate
7. Eggs
8. Figs
9. Liver
10. Oysters
Until next week,
Thierry Blouet
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