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Рецепт Torta " A La Puchica"
by Global Cookbook

Torta " A La Puchica"
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  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
  •     Salt
  •     White pepper, freshly grnd
  • 6 x Pork tenderloins, silver skin removed
  • 1 Tbsp. Extra virgin olive oil
  •     Salt
  •     Pepper
  •     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

  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