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Our menu is a meld of
South American and
Caribbean cuisine...
prepared with the freshest
ingredients in time honored traditions with no short
cuts.
You will taste the care and quality in each dish.
Ceviche [seh-VEE-chee;
seh-VEE-cheh; seh-VEESH]
An appetizer popular in Latin America consisting of raw fish
marinated in citrus (usually lime) juice. The action of the acid in
the lime juice "cooks" the fish, thereby firming the flesh and
turning it opaque. Onions, tomatoes and green peppers are often
added to the marinade. Only very fresh fish should be used for this
dish. pompano, red snapper and sole are the fish most often selected
for seviche (which is also spelled ceviche and cebiche).
Chimichurri
is a traditional condiment
that's similar to a pesto sauce but made with parsley rather than
basil. It's the typical accompaniment for the classic Argentinean
dish, churrasco, which is usually made with skirt steak.
Empanada [em-pah-NAH-dah;
em-pah-NAH-thah]
Empanar is Spanish for "to bake in pastry," and these Mexican and
Spanish specialties are usually single-serving turnovers with a
pastry crust and savory meat-and-vegetable filling. They can also be
filled with fruit and served as dessert. Empanadas range in size
from the huge empanada gallega, large enough to feed an entire
family, to empanaditas--tiny, ravioli-size pastries.
Paella [pi-AY-yuh;
pi-AYL-yuh]
A Spanish dish of saffron-flavored rice combined with a variety of
meats and shellfish (such as shrimp, lobster, clams, chicken, pork,
ham and chorizo), garlic, onions, peas, artichoke hearts and
tomatoes. It's named after the special two-handled pan--also called
paella--in which it's prepared and served. The pan is wide, shallow
and 13 to 14 inches in diameter.
Sofrito (Sp.) [soh-FREE-toh]
1. The Spanish sofrito is a sauce made by sautéing annatto seeds in
rendered pork fat. The seeds are removed before chopped onions,
green peppers, garlic, pork and various herbs are cooked in the
flavored, now-red oil until the ingredients are tender and the
mixture is thick. The sauce is used in recipes as needed. 2. The
Italian soffrito is a similar mixture (usually chopped celery, green
peppers, onions, garlic and herbs) sautéed in olive oil and used to
flavor soups, sauces and meat dishes.
More
to come.... |
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