lunes, 14 de abril de 2008

Mexican dinner menu

A little dinner over the weekend.

Jicama and Cucumber Salad (Inspired by Tetsuya)
Aguachile Shrimp
Aguachile vinaigrette

Cuitlacoche Cream
Añejo cheese sauce

Baked Salmon in Ancho adobo.
Maple-Chipotle Carrot puree
Semi-cured, grilled nopal.

Flan-Chocolate beignets
Caramel/Cajeta parfait
Pecan praline sauce.

2 comentarios:

Jane dijo...

Hola Roberto !

Gracias por el link del caldo.

What is your recipe for camarones aguachile.


Roberto N. dijo...

Normally I put the juice of an orange, grapefruit and a couple limes in the blender along with a clove of garlic, a handful of cilantro and serranos to taste.

If pressed for ingredients just blend the lime, cilantro and serranos.

Marinate the clean shrimp in the juice for a couple hours.