Bone-in Ribeye with Potatoes au gratin and Creamed Spinach from Carnal in Santiago, Chile #food #foodphotography #foodpics #foodporn #steak #steaklover #steakdinner #ribeye #boneinribeye #creamedspinach #puregratinado #potatoesaugratin #santiago #chile #chilefood #santiagorestaurants #americanfood — view on Instagram https://ift.tt/3oXUQ8W

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Istrian Makaruni in Black Truffle Cream Sauce I’ll be posting this again in the future with the recipe. But this is about as close to a perfect dish that I’ve ever cooked. The pasta is so easy to make and pairs perfectly with the tasty black truffle cream sauce. There’s some great food from the #istria region of #croatia so I look forward to getting these recipes posted soon! #croatiafood #croatianfood #istrianfood #rovinj #istria #makaruni #homemadepasta #pasta #gnocchi #istriangnocchi #truffles #blacktruffles #blacktrufflesauce #trufflecreamsauce #grilledlobster #seafood #lobster #croatianseafood — view on Instagram https://ift.tt/3oTIj6s

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Bacon & Chive Omelette Sandwich #bacon #baconeggsandwich #eggsandwich #breakfast #food #foodphotography #foodporn — view on Instagram https://ift.tt/33MKAGQ

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Recipe: Tapa al Antonio from Mediterraneao

I used to live in Hermosa Beach, CA, back from 2004-2008. With all the pleasures of beach life in this beautiful coastal town, the excellent cuisine was one of the largest sources of joy for me. And at the center of that culinary experience for me, was the restaurant Mediterraneo.

FoodSherpas.com recreation of Tapa al Antonio from Mediterraneao in Hermosa Beach, CA

Mediterraneo was a tapas restaurant that specialized in exactly what the name would say: Mediterranean cuisine. They had a well managed menu with select items covering the entire Mediterranean region including typical Spanish tapas, as well as small plates from around the region such as Greek and Middle Eastern fare.

But it was a single Italian dish that was at the top of my list for each weekly visit: Tapa al Antonio. This dish was a simple one of  3 seated scallops, each topped with a shrimp, and served in a shallow pool of one of the best pink sauces ever created. 

The seafood was fantastic. But it was the sauce that was the star of the show. The hardest part of waiting for the dish to arrive was having to set aside the focaccia bread, knowing it was a necessary vehicle to make the Tapa al Antonio the perfect meal.

This sauce from Mediterraneao was so exquisite, that an extra order of bread was a requirement.

Some of my best memories of my time in Hermosa Beach, CA were my visits to Mediterraneao. And I will never forget this dish…especially when I’ve witnessed friends of mine literally pick up the plate and lap the sauce up like kittens.

Below you will find my tribute to the Tapa al Antonio from Mediterraneao. I’ve tested this recipe countless times and it’s always perfect. It’s quick, simple, and wonderful. 

TAPA AL ANTONIO DI MEDITERRANEAO:

• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins

INGREDIENTS:

Scallops and Shrimp:

• 3-4 medium scallops per person
• 3-4 large shrimp per person
• Salt
• Pepper
• 1 tbsp olive oil

Pink Sauce:

• 3 Tbsp. extra-virgin olive oil
• 1 medium sweet onion, chopped
• 3 garlic cloves (minced)
• 1/4 tsp. red pepper flakes
• 5 cups whole peeled tomatoes
• 1/2 cup vodka
• 1.5 tsp salt
• 1/3 cup fresh basil
• 1.5 cups cream
• Fresh black pepper

INSTRUCTIONS:

Pink Sauce:

• Heat olive oil over medium heat in a large sauce pan
• Add garlic and onions and cook until soft for 5 minutes
• Add red pepper flakes
• Stir in tomatoes and vodka, cook for 7 minutes
• Add salt and black pepper
• Reduce heat to low and simmer partially covered for 20 minutes
• Once sauce has been reduced, let sit for a few minutes
• Transfer sauce to a food processor or blender
• Add fresh basil
• Purée until smooth
• Return sauce to the pan
• Add cream and stir
• Cook until warmed through
• For use with a pasta side dish, top pasta with freshly grated parmesan cheese

Scallops and Shrimp:

Grilled:

• Salt the seafood and grill just long enough to sear 
• Add black pepper

Seared:

• Salt and pepper the seafood
• Add olive oil to pan at medium to high heat 
• Add seafood and sear for 1-2 minutes on each side 

Serving:

• Add a 1/2 inch layer of sauce to each plate 
• Add the scallops
• Top each scallop with a shrimp
• Ideal plating would be a smaller plate to serve as a tapa
• I garnish with fresh basil flowers

Recommend Side Dishes/Additional Tapas:

• Always serve fresh, warm bread (focaccia or ciabatta) sliced into 1 inch wide strips from dipping into the sauce!
• Penne with the sauce, topped with freshly grated Parmesan 
• Gnocchi with sauce, topped with freshly grated Parmesan
• Grilled zucchini 
• Sautéed spinach with pine nuts and golden raisins 

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Bife de Chorizo from La Cabrera in Santiago, Chile #steak #steakhouse #steakhouses #parilla #argentinianfood #bifedechorizo #lacabrera #santiago #chile #food #foodporn #foodphotography #foodlover #steaklover #steakporn — view on Instagram https://ift.tt/3bu3C8Z

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Beyond Meat Hot Italian Sausage & Peppers on Butter Grilled Ciabatta #sausages #sausageandpeppers #sausagesandwich #italiansausage #beyondmeat #vegetarian #vegetarianrecipes #sandwich — view on Instagram https://ift.tt/3o78k1B

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Pernil Dorado with Spätzle and Red Cabbage from @starnbergrestaurant in Santiago, Chile #pernil #porkhock #spätzle #spatzle #redcabbage #germanfood #santiago #chile #food #foodphotography #foodporn — view on Instagram https://ift.tt/3nWGUeB

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Brisket Sandwich with Mac n’ Cheese #food #foodporn #foodphotography #bbq #brisket #smokedbrisket #brisketsandwich #macncheese #macandcheese — view on Instagram https://ift.tt/33eqHbb

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Crock Pot Duck Breast Recipe

“Duck Peloquin” is a recipe I created to get the perfect sweet and savory combination for one of my favorite foods, duck. So many other recipes of mine require much more time to make. But this crock pot duck recipe takes about 15 minutes to prepare and cooks for 2.5 hours in the crock pot.

The end result is a versatile meal that can be plated or served as a stew.

The duck breasts can be replaced with other cuts of duck.

What makes the flavor of this recipe unique is the inclusion of molasses, dark beer such as Köstrizer, and liquid smoke. The use of green onion gives the dish a similar delicate flavor and texture as an Argentinian matambre de cerdo al verdeo, but using duck instead of pork.

“DUCK PELOQUIN”

• SERVING SIZE: 2 servings
• PREPARATION TIME: 15 minutes
• COOKING TIME: 2-2.5 hours in Slow Cooker

INGREDIENTS:

• 2 large duck breasts
• 4 medium carrots (julienned)
• 4 green onions (cup into 1/2 inch pieces)
• 2 medium Fuji apples (cut into 1/2 inch slices)
• 3 cloves cut garlic 
• 2/3 cup dark beer (Köstritzer)
• 1 tsp seasoned salt (for searing duck breasts)
• 1 tbsp molasses 
• 2 tsp orange zest
• 1 tsp salt
• 1 tsp fresh black pepper
• 1 tsp thyme
• 1 tsp liquid smoke
• 2 tablespoons butter

DIRECTIONS:

1. Peel and julienne the carrots, cut green onions and peel and slice the apples.
2. Place all ingredients except the duck breasts and seasoned salt in the bottom of the crock pot and set to high.
3. Cover crock pot and cook vegetables for 1 hour
4. Add seasoned salt to both sides of the duck breasts.
5. In a hot buttered cast iron skillet, quickly brown both sides of the duck breasts on high in butter or oil.
6. Place the ducks on top in the crock pot.
7. Cover the crock pot.
8. Cook for 30 minutes and then baste the duck breasts with the crock pot liquid.
9. Cook on high for a total of 2-2.5 hours (with the duck for 0.75-1 hour of the total) until the fruit and vegetables are cooked through but no so tender that they disintegrate.
10. For non-breast meat, include the boned duck meat in step 2.

SERVING:

Plate:

• Remove duck breasts and slice into 1/2 inch strips.
• Plate is the duck on top of green onions and apples.
• Separate the carrots and serve on the side.
• Serve with additional side of mashed potatoes or wild rice.
• Top with chives.

Duck Breast Stew:

• Remove the duck breasts and slice into 1/2 inch strips
• Put half of the duck back into the crock pot and stir
• Transfer the crock pot contents to a large serving bowl
• Top with the remaining duck breast
• Serve with potato dumplings, potatoes, or a crunchy baguette for dipping 

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