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Рецепт Torta " A La Puchica"

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0 голосов | 1029 визитов
Порций: 12

Ингредиенты

Cost per serving $1.88 view details

Инструкции

  1. JALAPENO MAYO
  2. Combine all ingredients in small, nonreactive bowl; stir; cover; reserve.
  3. LEMON BUTTER SAUCE
  4. 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).
  5. PORK
  6. Place tenderloin across cutting board. Angling knife blade away from you, cut down length of tenderloin, unrolling it towards you as you slice, in
  7. "jelly roll" style, into thin rectangle; repeat with remaining tenderloins.
  8. Place each tenderloin between 2 sheets of plastic; lb. into scallopini; cut in half; reserve.
  9. ASSEMBLY : For each sandwich
  10. 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.
  11. Stir in 2 TBSP lemon butter sauce and 1 TBSP green onion; reserve (keep hot).
  12. Spread 1 tsp. jalapeno mayonnaise on bottom half of po'boy loaf. Place po'boy on hot plate; spread romaine chiffonade over mayonnaise.
  13. 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.
  14. NOTES : Can be scaled up in direct proportion. Cotija is a dry, sharp, Mexican cheese. Frm. Food Arts/Sep 95
  15. Recipe by: Chef/Owner Michael Cord=FAa, Americas, Houston

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%
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