Mexican Cuisine Moving Upscale - mexican restaurant shrimp dishes

Richard Sandoval is single.
Changed the image of Mexican food.
People used to think Mexico was a low.
End type of cuisine.
The food here is always reserved for Japanese, French and Italian.
But with the leadership of Sandoval, this is starting to change.
He graduated from the American Culinary Institute and began to try his local cuisine in 1997, but never looked back.
Trend News google Cloud outagemailing gunfight protesters in momigiña beach, Connecticut interrupted Harris with his premium presentation and local ingredients, and Sandoval opened from Dubai to San Francisco
The most recent time he was at Four Seasons Resort Ketsi in Punta Mita, Mexico, where he will open two more restaurants in Santa Monica, California. , this spring.
Sandoval founded the modern Mexican restaurant group, which many consider to be the father of modern Mexican cuisine.
Through his innovation and presentation, he has promoted Mexican cuisine to a culinary experience.
On Thursday's morning show, Sandoval made some great modern and upscale Mexican dishes, and the ingredients won't ruin you.
Crispy Cake of corn Massa; Cotija Cheese;
Black bean paste;
1/2 cup white Spanish onion, 2 cloves garlic, 1-
2 cans of pepper in a barbecue pan 1/2 cup orange juice 1/2 cup sherry vinegar 1/2 cup tomato Buster 1/2 cup ketchup2-
3 tablespoons honey1/2 teaspoons salt1/4 teaspoons freshly ground pepper in a large frying pan to heat the oil.
Reduce the heat to medium, add onions and garlic, cover it and sweat until tender for about 5 minutes.
Add the remaining ingredients to stir for 20 minutes and cover the lid sim.
Pour in the blender and puree.
Filter through the sieve and set aside.
Chicken breast (boneless chicken breast)about 4oz)
1/2 small white Spanish onion, Place 1 cup of sweet chili sauce 1/4 teaspoon salt1/8 teaspoon black pepper chicken in a large pot with enough water to cover the chicken breast.
Cook until cooked for about 10 minutes.
Remove the chicken and chop it with a fork after cooling.
In a large frying pan, heat the oil with medium heat.
Stir-fry the onion to golden brown.
Add sweet chili sauce, salt and pepper.
Black beans, black beans 1/2 ea Serrano or green jalepeno 1 ea clove garlic salt chopped beans for hours in a small pot with low heat until soft.
Mix the beans into the blender until smooth.
Add cooking liquid as needed.
The original pulp should have a slight runny nose. Reserve warm.
Salsa Verde1 pound tomato, cheded1/4 cups yellow onion, choppe2t chile antro1 Chilean garlic clove, smashedSaute onion, Serrano and garlic
Add tomatillo and continue cooking.
Cover and cook under 20-very low heat30 minutes.
Add coriander to the mixer.
Season with salt.
Saupe cake moon cup instant cornmeal paste mix1 water Cup waterVegetable bean puresalsa VerdeShredded Napa corn kernelsFresh or juicegreated: Bags on instruction sheet for deluxe edition cheeseCrema Mai masa, or generally, work the flour and water together until it is like a soft cookie dough.
Before making a thin pie, allow a few minutes of rest, about 3 "in diameter and 1/3" in thickness ".
Simply bake the black water over a dry cast iron frying pan until they hardly turn brown.
Flip and repeat.
Turn over to a plate and pinch it on the side to make an edge that can hold the filler.
Heat the right amount of oil in the sauce pan, then simply fry the oil until it turns brown, slightly crispy.
Turn out on the paper towel and absorb the excess oil.
At the same time, heat the chicken and black bean paste.
In a small mixing bowl, mix the cabbage, corn and lime juice with the salt for seasoning.
Put the soda on the platter.
Fill the sope with a spoon, with hot bean paste, and then chicken.
Top food in Verde and cabbagecorn salad.
Finally, decorate the soda with fresh lime juice, cream and some cotija cheese.
Serve immediately.
Cocktail: Don Julio Blanco (about 1. 5 oz. )1. 5 oz. Sour Mix1 oz.
Hibiscus syrup (recipe below)
Add tequila, a mixture of acid, muhibiscus syrup and ice to the rocking bed.
Shake and pour into rock glass.
Decorated with dried petals of wooden hibiscus. Furong Syrup0.
5 liters of dried wood hibiscus flowers s1 liters of water 0.
Boil Furong with 25 liters of sugar for 25 to 30 minutes.
Filter the remaining flowers with a sieve and make them slurry.
Add the mud and sugar to the liquid and filter it with a fine sieve.
The approximate yield is more than 1 liter of syrup.
Chocolate and chocolate (4 servings)
: 4 ounces of water 1-
3/4 oz butter 1/2 tbsp sugar 1/4 to 1/2 tbsp Salt 1/2 tbsp vanilla extract 2-
Flour2 tart for all uses (3/4 ounces (6 servings)
: 7 oz chocolate, 4 oz whole milk, 12 oz heavy cream, 8 egg yolks
1/4 cup sugar 1/2 cup egg liquid: boil water, butter, sugar, salt and vanilla extract.
Add flour immediately.
Cook to the past and pull it out of the pan.
Place the dough in a mixing bowl, use the paddle attachment, and slowly mix the eggs one at a time.
Tips for using pastries (#867 star)
Put four Chuluo dogs on parchment paper.
Cook in hot oil until golden brown.
Roll in cinnamon and sugar.
Chocolate: Boil the milk and chai powder, pour it into the chocolate mixture, stir or mix.
Put the sugar in the pan with a little water until it is soft.
Put the egg yolk into the mixing bowl and stir until the volume is doubled
Keep stirring, but a little slower(
Egg Beater accessories)
Pour the syrup slowly into the egg yolk-
Continue this way until the mixture is thick, light and cool.
Stir white until stiff peaks.
Add egg yolk/sugar mixture to the chocolate mixture and then add fresh cream and protein.
For more recipes, go to page 2.
Camarones is a la VeracruzanaShrimp in spicy tomato and bell pepper broth filled with goat cheese tomato and bell pepper broth 2 cups of chicken 1/2 White, Chilean fresh Serrano, stem, seeds and chopped 1 cloves of garlic, 1/4 teaspoon of salt1/8 teaspoon of freshly ground black pepper stuffed peppers 4 fresh Anaheim peppers 8 oz soft goat cheese, crushed (about 1 ½ cups)
2 ounces of grated cotija cheese or grated Parmesan cheese (
About 6 tablespoons)
Salt and freshly ground black pepper in 2 tablespoons chopped fresh sirante 1/4 broth, 2 tablespoons unsalted butter, 1 red bell pepper, stem, seed, cut vertically into thin Zhu Lilian striped green pepper, stem, seed, cut vertically into thin Zhu Lilian striped/2 white Spanish onions, 1 cup of spicy tomato and sweet pepper broth (see above)
2 to 3 tablespoons sherry 1 cup of chicken-
Wine vinegar 1 to 2 tablespoons honey 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 tablespoons chopped fresh coriander shrimp 20 prawns (
11 to 15 pounds per pound)
Remove the shell and Shell, leave the tail 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper spicy tomato and sweet pepper on 2 tablespoons of rapeseed oil to bake a small pan, it will stock Chile Serrano, garlic, lime juice, salt and pepper.
Minutes a month.
Pour in the blender and puree.
Reserve 1 cup for this recipe and store the rest;
The fridge is tightly covered and can be used for up to a week in soups and sauces.
The stuffed chili can warm up the broiler.
Place Anaheim peppers on a baking tray, bake about 4 inch from the heat, and occasionally turn the peppers over until they turn black evenly in about 15 to 20 minutes.
Place the pepper in a paper bag or plastic bag and seal it.
Let's stand up until it cools enough to deal with the skin and relax for about 15 minutes.
Peel off the skin
Cut a crack down from the top of each side.
Remove the stems, seeds and veins to make the pepper complete. Set them aside.
Reduce the oven temperature to 350 degrees F.
In a small bowl, mash goat cheese, cortia cheese, coriander, salt and pepper with a fork.
Four peppers are divided into spoons on average.
Put it on the baking tray for standby.
Sweet pepper in a large frying pan, heat the butter with medium heat.
Add the sweet pepper strip and fry it until it is slightly softer for about 4 minutes.
Add chopped onions, 1 cup of spicy tomato broth and soup to keep.
Continue cooking with medium fire until the pepper is soft and the liquid is reduced a little by 5 to 10 minutes.
Season with vinegar, honey, salt and pepper, adjust vinegar and honey to taste, add more if necessary.
Add chopped coriander to keep it warm.
Bake the stuffed peppers until they are heated and the cheese melts for 6 to 8 minutes.
Remove from the oven and cover with foil to keep warm.
Raise the over-temperature to bake.
Rub the shrimp with oil and season with salt and pepper.
Arranged on a broiler 4 to 6 inch from hot until the shrimp turns pink, curled and cooked, turning occasionally, for about 4 minutes-
Be careful not to overcook.
Serving: in the center of each of the four large and shallow soup bowls, put a sweet pepper with pliers.
Scoop the broth into a bowl around the pepper.
Arrange 5 shrimps in each bowl around the pepper and put a stuffed chile on the pepper.
Decorate the edges of the bowl with roasted red pepper sauce and scallion oil if needed.