-
jajife-81-a66ec1 posted an update 5 months ago
MENU ELEMENTS- AIR
Lemon mousse, violet meringue, cotton candy
MENÚ ELEMENTOS- AIRE
Mousse de limon, merengue de violetas, algodon de azucar
Translated from Spanish
jaddygonzalez, pierina minutillo and 5 others4 Comments- View more comments
-
jajife-81-a66ec1 posted an update 5 months ago
5 months ago (edited)
MENU ELEMENTS – FIRE
Grilled T-bone steak, leek ash butter, tatemado chili sauce, grilled and caramelized onions in hibiscus water
MENÚ ELEMENTOS- FUEGO
Chuletón a la brasa, mantequilla de ceniza de puerro, salsa de chiles tatemados, cebollitas a la brasa y caramelizadas en agua de jamaica
Translated from Spanish- View more comments
-
jajife-81-a66ec1 posted an update 5 months ago
MENU ELEMENTS-WATER
Monkfish liver with seaweed foam, sea urchin royal, shrimp tartar, plankton hollandaise and salmon roe
MENU ELEMENTOS-AGUA
Higado de rape con espuma de algas, royal de erizo de mar, tartar de gambas y holandesas de plancton y huevas de salmon
Translated from Spanish- View more comments
-
jajife-81-a66ec1 posted an update 5 months ago
MENÚ ELEMENTOS- TIERRA
Puré de berenjena a la brasa, tierra de remolacha y cafe, brotes verdes, pino encurtido, piñones, emulsion de ajo negro y vinagreta de pino
-
Diego Lopez Oliver posted an update 5 months ago
Recreation of Zucchini and portobellos Carpaccio with peanut pesto from Lorena Hidalgo’s course.
#patagonia #trelew
Recreación del Carpaccio de Calabacines y portobellos con el pesto de cacahuates del curso de Lorena Hidalgo.
#patagonia #trelew
Translated from Spanish- View more comments
-
Mercedes Minaya Palacios ha alcanzado el level Executive Chef 5 months ago
Level:
Executive Chef
- View more comments
-
Mercedes Minaya Palacios posted an update 5 months ago
Level:
Executive Chef
Ribs marinated with smoked salt and Jack Daniels with barbecue sauce.
These ribs are made for an hour wrapped in aluminum foil with smoked salt and Jack Daniels, then removed and smeared with a barbecue sauce also smoked and put back on the fire until they are as shown in the photo.
They are super tender and very juicy
Level:
Executive Chef
Costillas maceradas con sal ahumada y Jack Daniels con salsa barbacoa.
Estas hechas durante una hora envueltas en papel de aluminio con la sal ahumada y Jack Daniels, después se sacan y se embadurnan con con una salsa barbacoa también ahumada y se vuelven a poner al fuego hasta que están como se ve en la foto.
Quedan súper tiernas y muy jugosas
Translated from Spanish- View more comments
-
neus garriga posted an update 5 months ago
Lo aprendido del curso de Luigi di Domenico, pizzas caseras.
Hicimos una con tomate, mozzarella, cebolla caramelizada y queso azul, una con tomate, mozarella, champiñones y guanciale y después una con base de calabaza, mozzarella fresca i cebolla caramelizada.
-
Paula Hanna posted an update 5 months ago
Tried out the vegan donuts by Elena Adell. What a fantastic and easy recipe. Left out the sugar to make a savory version and stuffed them with a curried aubergine (eggplant) dip. Delicious! Can’t wait to try a sweet version.
- View more comments
-
Pablo Pena Carabel posted an update 5 months ago
Usuzukuri of sea bass cured in kombu over aji amarillo cream
Usuzukuri de corvina curada en kombu sobre crema de aji amarillo
Translated from Spanish- View more comments
-
JOSE MARIA CERISOLA INFIESTA posted an update 5 months ago
PAELLITA
Today the family came home for lunch and there is nothing better to share than a good paella that everyone likes.
PAELLITA
Hoy ha venido a comer a casa la familia y no hay nada mejor que compartir que una buena paella que le gusta a todo el mundo.
Translated from Spanish- View more comments
-
Mercedes Minaya Palacios posted an update 5 months ago
Level:
Executive Chef
Carpaccio of white shrimp and citrus fruits
I have added a few drops of lemon, orange and oil and Himalayan pink salt
To decorate, I cut the chiná onion into strips and put it in ice water to curl and wasaby caviar to give it a spicy touch
Level:
Executive Chef
Carpaccio de gambas blanca y cítricos
Le he puesto unas gotas de limón, naranja y aove y sal rosa del Himalaya
Para decorar cebolla chiná que he cortado en tiras y puesto en agua helada para que se rice y caviar de wasaby para darle un toque picante
Translated from Spanish- View more comments
-
Antonio Salvador Moreno Carretero posted an update 5 months ago
Level:
Executive Chef
Vacation.
The days off that I told you I was going to take have turned into a 10-day vacation. So, apart from the trip to Madrid and rest, I plan to cook a lot and upload the dishes I have in mind. For example; the herb butter to put on top of meat, or the dishes I try in Madrid, or a coffee curd; even if I am on vacation, you will hear from me.
Level:
Executive Chef
Vacaciones.
Los días libres que os dije que me iba a tomar se han convertido en unas vacaciones de 10 días. Así que, aparte del viaje a Madrid y descansar, pienso cocinar mucho y subir los platos que tengo en mente. Por ejemplo; la mantequilla de hierbas para poner encima de la carne, o los platos que pruebe en Madrid, o una cuajada de café;…
Translated from Spanish- View more comments
-
Belkis Monsalve posted an update 5 months ago
Learning from the course of Master Antonio Bachour. 😍, Little by little.
Aprendizaje del curso del Maestro Antonio Bachour. 😍, Poco a poco.
Translated from Spanish- View more comments
-
Chris Goddard posted an update 5 months ago
Sun-Dried Tomato, Rosemary, Roasted Garlic and Calabrian Chili Hummus with a drizzle of Sun-Dried Tomato oil.
#LebaneseMezza
#Hummus
- View more comments
- Load More
