Culinary Secrets...

Alo, alo, my friends, I hope you all had
an excellent week. As I had previously
mentioned, a good attitude towards
everything is the key to happiness. I’m
happy and excited now because one of
my students was named Chef of the
Year 2010 and is the best chef in the
country this year.
It´s been quite hectic the last few
weeks, I had to travel to Mexico City
for the awards and tried to make a
little getaway out of it but ended up
working. This week I will make some
recommendation regarding the flavors
of the Bay.
Let´s get started!!!!!
The Recipe of this week´s
featured guest
Executive Chef Hugo Ahumada is
more than passionate about cooking;
he already is a fine representative
of culinary art in Puerto Vallarta.
His participation was outstanding
in the US Meat Contest and El Gran
Concurso Latinoamericano Azteca
“Final Nacional 2010”; he proudly
won the first place as México´s BEST
chef. He also just received a more
recent recognition but I’ll share that at
the end of today´s article
The recipe of the week… Enjoy it at
Thierry Blouet Cocina de Autor inside
Café des Artistes:
Sea Bass With Confited Bell
Peppers And Black Olive,
Arugula Foam 4 Serves
Sea bass
INGREDIENTS:
1 pz Fresh sea bass around 1,200 kg
½ pz Sliced onion
2 cloves Garlic cut in half
1 cup Chopped celery
½ spoon Pepper
2 leaves Bay leaves
1 small branch Thyme
1 ½ cup White wine
800 ml Cold water
PROCEDURE:
Clean the fish removing the scales,
and filet it with the skin (get two
portions of each filet) and set aside
for cooking. With the remainder of
the fish (tail, head, and spine) and the
other ingredients make a broth. Place
all in a pot, boil for 5 minutes and cook
slowly for 30 minutes, season, strain
and reserve.
In a pan place the filets (with the
skin down) and boil the broth slowly
covering only half of the fish; when the
fish is cooked remove the skin and fry.
Confited bell peppers
INGREDIENTS:
2 Whole Red Bell Peppers
2 Whole Yellow bell pepper
2 cloves Garlic
2 cups Olive oil
1 small branch Thyme
PROCEDURE:
Clean the bell peppers; with the help of
a circular cutter to cut 5 cm diameter
circles of both colors and place in a
pan, add the rest of the ingredients,
cook slowly for 1 hour and reserve.
Dehydrated tomato
INGREDIENTS:
2 whole Tomatoes
1 small branch Thyme
2 cloves of Sliced garlic
1 spoon Sugar
½ cup Olive Oil
1 pinch Salt
1 pinch Ground pepper
PROCEDURE:
Cut the tomatoes in four parts and
remove the seeds, mix with the rest of
the ingredients and dehydrate in the
oven at 90° degrees for 1 ½ hours,
reserve.
Arugula foam
INGREDIENTS:
1 cup Poached arugula without the
stalk
½ coffee spoon Soy lecitine
2 spoons Fresh butter without salt
1 ½ lts Warm water
1 pinch Salt
PROCEDURE:
Liquify all the ingredients and keep
warm.
Black olive condiment
INGREDIENTS:
1 cup Seedless black olives
2 coffee spoon Chopped anchovies
1 soup spoon Grain mustard
½ coffee spoon Squid ink
½ cup Olive oil
PROCEDURE:
Confit olives with olive oil until
softened add anchovies and mustard
and cook for 10 minutes, finally
blending while adding squid ink.
If you have any questions regarding
the récipe feel free to contact me at
info@cafedesartistes.com
¡Suerte!

The flavors of the Bay:

Back here in my favorite section, thank
you very much for your comments and
experiences; indeed everyone has a
different outlook. How’d you like the
Trio with Ulf and Bernhard?
This week, the focus is on healthy,
I will recommend a very tasty and
totally different experience, nothing to
do with formal dining.
Take notes or take the newspaper, it’s
up to you ...
Head toward El Tuito, the beaches
further south, especially Mayto Beach.
Staying at the Hotelito Mayto is
simply a must, www.mayto.com.mx,
18 Km of unspoiled beach, reaching
the lighthouse of Cabo Corrientes
(well worth taking walk) and on the
other side, 37 km of beach in the same
style ... simply awesome! 3 km from
there, we went to Tehuamixtle, better
The flavors of the Bay:
known as Tehua, a picturesque town
of fishermen, the Restaurant Don
Galleto has the best seafood you can
eat throughout the region!
Salad Lapa / giant Clam prepared “al
aguachile”, fresh lobster on the grill,
charcoal and the famous fresh oysters
Tehua Style!
Don Galleto sells all fish and seafood
to go if you wish. We took a huge fish
to the cook at the Hotelito Mayto,
I had it prepared it in the oven with
vegetables for dinner. We had a great
meal! Freshly cooked, very juicy and
delicious.
Blanca, the cook, filled and covered
the entire flaked fish with celery,
onion, tomato, potato, herbs, salt,
pepper, almost no oil and after 45
minutes foiled in the oven, celery gave
an exquisite flavor.
The fish was accompanied by a
spectacular salad, avocado, cucumber,
red onion, tomato and a cilantro
dressing ... really, better than any
restaurant; rarely have I eaten a fish
this tasty, cooked to perfection.
What an experience ...
It´s extraordinary!
Bon appetit!