
Exploring the World of Food, One Bite at a Time
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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.
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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.
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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.
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