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Main Course: Beefsteak Smothered with Onions
By: Chef Mariano Ortiz,
Ajili Mojili
Ingredients
1 beef tenderloin
2 cloves garlic
¼ cup olive oil
Pinch oregano
1 onion, cut in slices
2 tsp. butter
1 tsp. parsley
Chicken stock
½ tsp. salt
Procedure
Advance Preparation – Crush the garlic and mix it with olive oil
and oregano, then brush this mixture all over the tenderloin to
season it well. Allow the meat to marinate in the refrigerator
for two hours.
Preparation – Sauté the onions, butter, parsley and chicken
stock in a pan. When the onions are soft, add the tenderloin and
cook it at low flame to desired doneness. Serve with onions.
Dessert: Coconut Custard
By: Chef Hector Cardwood, The Vineyard, Ritz Carlton Hotel
Ingredients
1 cup fresh milk
1 can Coco Lopez
1 ½ cups water
Pinch salt
¾ cup sugar
1" long lemon peel
1 cinnamon stick
1 tsp. vanilla
½ cup cornstarch
½ cup water
Powdered cinnamon for dusting
Bring all ingredients (except cornstarch and half cup water) to
boil in large pot.
In small bowl, dissolve cornstarch in half-cup water. Once
coconut milk mixture is a rolling boil, add cornstarch. Mix
while whisking to avoid lumps (this will harden within seconds).
Cook about five minutes. Place in a mold. Let cool. Refrigerate
for two to three hours before unmolding and cutting. Dust with
powdered cinnamon before serving.
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