Saturday, July 31, 2010

Recipe of Restaurant "Terraza Carmona"


The moment has arrived.  Antonio Carmona of Vera is one of the best Andalusian chefs today.  He has worked hard to understand the cuisine and market of Andalusia.  The high cuisine of the products.  This recipe is simple, but in your hands it will become an explosion of natural flavors. It was one of the collaborations of the book, Puro Sabor of 2007, edited by CAAE.  Do not forget to do it with the best ingredients.

REMOJÓN ALMERIENSE CON NARANJAS Y BACALAO
Cod and Orange Salad
Antonio Carmona, Terraza Carmona (Vera, Almeria)

Ingredients
1 kg potatoes
3 dry peppers
2 tomatoes
1 small onion
1 shallot
200 grs. salted cod
1 dl of Olive Oil
2 oranges
125 grs. of black olives
4 tablespoons of sherry vinegar
salt

We cook chunks of potatoes in batches together with sliced onion, the whole piece of cod, the tomatoes, and the dried peppers.  Once the potatoes are cooked, we removed them from the heat and let them sit.  Extract the stock.  Take out the dried peppers and crush them with a mortar.  Continuing, we add the tomatoes and crush them too.  Add the puree to the potatoes.  Crumble the cod, and mix the pieces into the potatoes.  Add slices of onion and the olives.  Finally, drizzle with olive oil and vinegar.  We present it here in a fountain shape where we add pieces of orange, onion, oregano, and black olives for decoration. 

Thursday, July 29, 2010

Restaurant "Puratasca:" Pure, Pure


At last I went to Puratasca, this little shabby gastrobar with little decoration.  The friendliness of the staff is exquisite, which the cuisine matches.  Now I can explain to myself that it is possible to have good food in this environment.  It is a bar with personality, which is lacking in Sevilla.  Raúl Cayetano and the staff are united in providing quality, something appealing and fun.  Illustrated here is a creamy white garlic soup with a touch of iced sangria, refreshing.  The other dish consisted of vegetables and beef fillet.  I have to come by here more often.  See the English restaurant review of Puratasca from the "Sevilla Tapas" blog by Azahar here.

Wednesday, July 28, 2010

Willy Moya Returns the Emotion


Today was a special day.  For a promotion, Willy Moya and I did a photo shoot in Cartuja.  This guy has returned with something brilliant; he has prepared a splendid version of fried hake ("Pavía de merluza rebozada. Serie Oro") – like a golden nugget.  I like it a lot.  This is definitely an Andalusian dish, with a modern touch.  Great to admire and afterward, delicious to consume.  What great work. How delicious.  As Sergio Fernández say on the food channel: “ponle peguitas.” 

One Shrimp: "Veta de Palma"


One of the most difficult recipes, and for a time the most popular in western Andalusia throughout the summer, is the “Tortillita de Camarones” (Fried Shrimp Chips).  I took photos for a Sevilla-native business and had to cook the various recipes.  The “tortillitas” should remain light and crunchy, as a result of the texture of the dough, the temperature of the oil, and the frying equipment.  In this case, I used the wired slotted spoon to get rid of the excess dough.  They came out wonderfully.  The shrimp should be of the best quality (Veta de Palma), which is raw, and if you have some luck and a little salt you will have the best result.  This called for garbanzo flour and optional sugar, mixed together with a lot of onion, some chopped fresh parsley, and olive oil.  Also best when served with a glass of cold sherry.

Sunday, July 25, 2010

Cookbook of the Denomination of Origin “Estepa"


Recently I have concluded another collaboration with the Denomination of Origin of Spain in producing a cookbook.  The recipes, sent from the region, involved an interesting problem:  presenting simple recipes was quite a challenge.  We worked with an artisan breadsmith named Fidel Pernía de MasaBambini.  The country bread was quite the discovery.

River Lobster


This project on river lobster was a huge challenge.  The creature is perfectly designed with claws and its threatening aura.  What is certain is that it is not native to the marshes, making it smaller.  Like in its place of origin, it is mouth-watering, especially when eaten with a sauce or touch of spice.  Víctor Gamero joked around with the creepy-crawler before cooking it.  In the pot too, you have to admire its beauty.

Tuesday, June 8, 2010

Willy Moya and the Pickles


Tapas of a group of original chefs were presented in containers, most of which were pickles of Sevilla and which combine well with other bar offerings.  Willy demonstrated his brilliance with this little works of art, all colorful and fun with contrast and composition.