Wednesday, January 21, 2009
Bite with Belkys: Roasted Piquillo Peppers
It's about that time for dinner and if you're craving some authentic Spanish food, we've got the place for you. We're stopping by a traditional tapas restaurant and learning how to make the chef's specialty. Time to grab a Bite with Belkys.
The Chef: Jorge Fernandez
The Restaurant: La Barraca
The Dish: Roasted Piquillo Peppers
3-4 oz. of corbina or fish
1/2 lb. of shrimp
1/4 cup of water
salt and pepper, to taste
1 cup half-and-half or heavy whipping cream
1/2 tsp. nutmeg
4 Tbs. of unsalted butter
1 lb. of all purpose flour
1/2 lb. of cream cheese
1 lb. of goat cheese
6 piquillo peppers
Method of Preparation:
-Start by making a seafood mix. Cut a piece of corbina or fish into small cubes and place it in a blender. Then, add scallops, shrimp, a little water, salt and pepper and let it blend.
-Next, pour some half-and-half into a pot and add nutmeg, salt and pepper and stir it together. Place the pot over a low flame and add butter. Once the butter melts, add the seafood mix, and let it cook for about one minute.
-Then, add flour and stir it all together. Transfer the paste to an electric mixer and add cream cheese and goat cheese and let it mix.
-Now, chef Jorge likes to place the mix in a pastry bag. Use the pastry bag to stuff the piquillo peppers. Chef Jorge says you can also use other types of peppers.
To Plate the Dish:
At the restaurant, they serve the roasted piquillo peppers over their warm tomato sauce.
Serving Suggestion: Spanish white wine or Sangria
FOR MORE INFORMATION:
115 South 20th Ave.
Hollywood, FL 33020