Рецепт Torta " A La Puchica"
Порций: 12
Ингредиенты
- 1 c. Fresh mayonnaise
- 4 Tbsp. Jalapeno, stemmed, seeded, chopped, [or possibly not (g)]
- 4 Tbsp. Red onion, finely chopped
- 4 Tbsp. Fresh cilantro leaves, finely minced
- 2 ounce Demi-glace
- 1 Tbsp. Fresh lime juice
- 1 Tbsp. Fresh lemon juice
- 1 lb Unsalted butter, @ room temperature
- Â Â Salt
- Â Â White pepper, freshly grnd
- 6 x Pork tenderloins, silver skin removed
- 1 Tbsp. Extra virgin olive oil
- Â Â Salt
- Â Â Pepper
- Â Â All-purpose flour
- 1 Tbsp. Red bell pepper, diced
- 1 Tbsp. Green onion, minced
- 1 x Po'boy, 8", sliced lengthwise
- 1/3 c. Romaine lettuce, cut en chiffonade
- 1 lrg Slice roasted red bell pepper
- 1 lrg Mushroom, grilled, fan sliced
- 1 Tbsp. Cotija, grated, * see note
Инструкции
- JALAPENO MAYO
- Combine all ingredients in small, nonreactive bowl; stir; cover; reserve.
- LEMON BUTTER SAUCE
- Heat demi-glace in nonreactive saucepan over medium heat. Stir in lemon and lime juice; reduce by 50 percent. Remove from direct heat; whisk in butter; season; reserve (keep hot).
- PORK
- Place tenderloin across cutting board. Angling knife blade away from you, cut down length of tenderloin, unrolling it towards you as you slice, in
- "jelly roll" style, into thin rectangle; repeat with remaining tenderloins.
- Place each tenderloin between 2 sheets of plastic; lb. into scallopini; cut in half; reserve.
- ASSEMBLY : For each sandwich
- Heat extra virgin olive oil in heavy skillet over medium heat. Season 1 tenderloin scallopini; dust with flour. Saute/fry to golden on 1 side; turn; add in 1 TBSP red bell pepper; saute/fry 1 minute; remove from direct heat.
- Stir in 2 TBSP lemon butter sauce and 1 TBSP green onion; reserve (keep hot).
- Spread 1 tsp. jalapeno mayonnaise on bottom half of po'boy loaf. Place po'boy on hot plate; spread romaine chiffonade over mayonnaise.
- Place roasted red bell pepper strip on top. Fan grilled mushroom over bell pepper. Sprinkle 1 TBSP cotija cheese on top. Place 1 TBSP lemon butter sauce on other half of po'boy; top with reserved slice of pork tenderloin; serve immediately.
- NOTES : Can be scaled up in direct proportion. Cotija is a dry, sharp, Mexican cheese. Frm. Food Arts/Sep 95
- Recipe by: Chef/Owner Michael Cord=FAa, Americas, Houston
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 189g | |
Recipe makes 12 servings | |
Calories 550 | |
Calories from Fat 440 | 80% |
Total Fat 49.86g | 62% |
Saturated Fat 22.54g | 90% |
Trans Fat 0.02g | |
Cholesterol 158mg | 53% |
Sodium 164mg | 7% |
Potassium 506mg | 14% |
Total Carbs 0.94g | 0% |
Dietary Fiber 0.2g | 1% |
Sugars 0.52g | 0% |
Protein 25.07g | 40% |