Grilled Seafood Salad with Roasted Wild Mushrooms and Cannellini Beans

August marks the height of Summer, which we all know can be devastatingly hot. No worries, Andrew Gutierrez, Executive Sous Chef for Las Ramblas, has taken to the drawing board and created a fun summer dish, a Grilled Seafood Salad with Roasted Wild Mushrooms and Cannellinni Beans. Drew’s Dish would be nicely paired with a Spanish/Mediterranean white wine such as an Albariño; we’d recommend a 2008 Martin Codax. Get the recipe now, impress the significant with your culinary skills – this is a relatively easy dish and is absolutely amazing!

We hope to see you unwind this summer at the Cork Bar, especially during “Sangria Alegre”, our happy hour inspired with Spanish cocktails and spirits. Or stop by for a quick sangria as your shopping the Riverwalk.

Have a great summer! If you make Drew’s Dish make sure to give him feedback on our Facebook page, we’re always curious on our foodies thoughts!

Here’s the recipe!

Prepares: 2 Salads
Ingredients:

1 ea, Tomato, Red beef steak, thinly sliced
1 ea, Tomato, Yellow beef steak, thinly sliced
2 oz, Spring Mix
1 oz, Croutons
2 oz, Lemon Thyme Vinaigrette
2 oz, Button Mushrooms, Roasted
2 oz, Shitake Mushrooms, Roasted
2 oz, Oyster Mushrooms, Roasted
2 ea, Piquillio Peppers, Sliced
2 oz, Cannellini Beans, Cooked
1 oz, Corn Kenels
To Taste, Pimenton
4 oz, Calamari, Bodies and Tentacles
2 ea, Diver Scallops
2 ea, White Anchovies, Boqueron’s
1 ea, Hard Boiled Egg, Sliced
To Taste, Salt and Pepper
Garnish, Pilment Espelete

Method:

1. Prepare tomato rings using ring molds
2. Toss spring mix with croutons and hardboiled egg and vinaigrette.
3. Place salad into tomato mold
4. Toss mushrooms corn and white beans together season with salt and pepper and vinaigrette
5. Season calamari with salt and pepper and pimenton, sear in hot saute pan
6. Season scallop with salt and pepper and pimenton, sear in hot saute pan and cook to medium rare
7. Slice calamari and scallop and place into plate
8. Garnish plate with mushroom salad

Seared Foie Gras with Almond French Toast and Berry Salsa

This month’s decadent dish comes from Andrew Gutierrez, Executive Sous Chef of Las Ramblas, a member our Award-Winning Culinary team. Andrew “Drew” Gutierrez has aided Brian West (Executive Chef) and Shane Bruns (Director of Food & Beverage) at numerous outings including New World Food and Wine Festival events and showcases, March of Dimes: Chef Auction, and Pearl Brewery tastings.

Andrew’s approach to cuisine is passionate, refined, and encompasses a variety of flavors that could excite anyone’s palate. His Seared Foie Gras with Almond French Toast and Berry Salsa is no exception. While the actual recipe may be daunting at first it’s easier than you think! A truly ideal dish to impress that special someone this Valentine’s Day or a dinner party. Here’s the Video Recipe walking through most all the parts, but please read the recipe in full before cooking as there is a decent amount of prep work that should be done before cooking the foie gras.

Please provide us with comments, questions, any feedback would be appreciative as this is our first video recipe we’ve done. Look for more to come soon!

Seared Foie Gras with Almond French Toast and Berry Salsa

Ingredients

Foie Gras

1. 2oz                  Foie Gras, cleaned and sliced
2. tt                      Fleur de Sel, large flake
3. tt                      Cracked Black Peppercorn

Berry Salsa

1. 1 oz                 Mango, small dice
2. 1 oz                 Strawberries, small dice
3. 1 oz                 Blackberries, sliced in half
4. 1 oz                 Blueberries, sliced in half
5. 1 tsp                Mint, chiffonade
6. 1 tbsp              Sugar, powered
7. 2 tbsp              Meyers dark rum

French Toast Batter

1. 2 oz                 Milk
2. 2 oz                 Heavy Cream
3. 1 oz                 Sugar
4. 1 ea                  Whole egg
5. 1 tbsp              Almond extracts

French Toast and Caramelized Banana

1. 1 ea                  Texas Toast, slice
2. 2 tbsp              Almond, slices
3. 1 tbsp              Sugar, granulated
4. 1 tbsp              Butter, whole cubed
5. ¼ ea                 Banana, sliced
6. 2 tbsp              Sugar, granulated
7. 1 tsp                Cinnamon, powdered

Saffron Honey

1. 2 oz                 Honey
2. 1 pinch          Saffron threads

Candied Almonds

1. 2 oz                 Sliced Almonds
2. 1 tbsp              Powdered Sugar
3. 1 tsp                Water

Preparation Order

Berry Salsa, Saffron Honey, French Toast Batter, Candied Almonds, Foie Gras, Caramelized French Toast and Banana

Preparation

Berry Salsa

1. Combine mango and berries in stainless steel bowl.
2. Add powdered sugar, mint, and rum
3. Toss all ingredients together and let sit for flavors to merry

Saffron Honey

1. Pour honey into small sauce pan over medium heat
2. Place saffron threads into honey
3. Warm together until saffron is steeped and color is rendered
4. Set aside at keep at room temp

French Toast Batter

1. Combine all ingredients together until well incorporated

Candied Almonds

1. Place almonds and powdered sugar in bowl and combine
2. Drizzle water over almond sugar mixture and stir to combine almonds should have tacky feel
3. Place almonds onto sheet tray and place into 350 degree oven and toast.
4. Toast for approximately 10-15 min until golden brown and crispy

Foie Gras

1. Preheat oven to 350 degrees.
2. Heat non stick sauté pan over med high heat
3. Season foie gras with sea salt and pepper
4. Lay foie gras into hot pan and sear approximately 30-45 secs until golden brown
5. Flip over foie gras slices and place in 350 degree oven 2 to 3 min until cooked medium rare. Keep in a warm place.

French Toast and Caramelized Banana

1. Heat non-stick sauté pan over medium heat

1. Cut Texas toast into round using 3 inch round cutter
2. Combine almonds and sugar onto plate
3. Combine sugar and cinnamon onto plate
4. Place butter into pan and let melt
5. Dip Texas toast into French toast batter and dredge into almond sugar mixture and place into pan.
6. Dredge banana slice into cinnamon sugar.
7. Place banana into same non stick sauté pan as toast
8. Cook toast and banana on one side until golden brown approximately 2 minutes and flip both over and cook until golden brown on the other side. Remove both from pan and reserve

Plate Presentation

1. Place Texas toast round on plate
2. Place banana on top of toast round
3. Stack foie gras slices over toast and banana
4. Spoon berries over foie gras and around plate
5. Drizzle foie gras fat over berries and around plate
6. Drizzle  saffron honey over berries and around plate
7. Garnish with candied almonds

Andrew Gutierrez - Executive Sous Chef for Las Ramblas