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Evening Star

This variety of the most famous cocktail popularized by television (thanks to series like Sex and the City), fits the glamor of the big screen wearing the sophisticated sheen that give edible gold shavings of 24 carats.

Mix in a shaker with ice cubes:

- 5 cl Cointreau.

- 3 cranberry juice CL

- lemon juice 2 CL

- 1 orange peel.

- edible gold shavings

Serve in a martini glass ice cream.

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Cointreaupolitan liquid gold ingot with breadcrumbs and olive caviar Painted

frozen meal for the gold.
· ¼ liter of Arbequina olive oil 100% fine
· QS Sal
• 10 gr. Gold dust

Mix olive oil and gold powder, place in a trap close it and put two loads of gas, under pressure to pull liquid nitrogen and leave a pair of fine Chinese minutos.Pasar with a cold spoon (last previously with nitrogen), add a little salt and stir.

Olive Oil Mousse
Once frozen meal we introduce it in a bottle of Paco jet. We will give a turbine to achieve a creamy texture and the same volume as in a mousse, but this time the olive oil without any additives.

Ingot Molds:
• 1 rectangular mold rubber spatula
• 1 pastry mousse
Add olive oil to the rubber mold, spread with a spatula until completely full. Place in the blast chiller to take oil again reaches temperatura.Cuando - 30 º removing the molds one by one and re-let within the chiller. Gelatin

gold
· ½ lt. aromatic water
• 5 gr. vegetable gelatin
Place a saucepan over low heat when it starts to boil add the gelatine and stir with a whisk.
Gold Bar liquid

Place nitrogen and gelatin next to each other, with two pins puncture the pig oil and insert 3 seconds in nitrogen, remove them and leave two seconds, when the gel reaches 69 º entering the ingot within the gelatin and remove (do as a small bathroom) get a small gold bar of olive oil. We will keep in a refrigerator at about 6 º.

Lining:
• 10 gr. Caviar cold river
• 5 gr. Macadamia nut.
olive bread crumbs
· ½ Kg of white bread crumb
· 150 gr. Dried and crushed olive
• 10 gr.
olive oil • 1 clove garlic, thyme

·

Put a frying pan with oil and garlic. Fry garlic and thyme. Add the crumbled bread and put on the plate, with the heat will go little by little, when they are almost dust add olives and a little salt.

Presentation
We take a board will place two tablespoons of bread crumbs. With great care we take gold bullion and place migas.Colocamos above a bit of caviar and grated macadamia nut.

Recipe Dani Garcia (Calima Restaurant - Marbella)

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INGREDIENTS: (for four people)

1 kg. guinea fowl, 2 vanilla beans, 1 cup rum or brandy, 2 onions, 2 carrots, 1 tomato, 1 clove garlic, sherry vinegar, 6 berries of black pepper, flour, salt, brown sugar.

PREPARATION:

Inserted in a long fork or similar for a few seconds turn the painting over the flame of fire, until a perfect shaved. Then, with sharp skills, separate the two halves of two separate breast and thighs. Cold water covering the shell with your neck, wings and legs, along with the gizzard, heart and liver, along with tomato, garlic and carrot and onion skins. Espúmelo while boiling slowly for half an hour, drained, reserve the resulting broth.

and some oil on high heat, brown painted on both sides, lightly floured and seasoned beforehand. Remove it and, oil, sauté carrots and onions, cut into julienne strips. Still semi-soft vegetables, again incorporating breast and thighs, all flaming with rum and cover with chicken stock. Season it, add a dash of vinegar, vanilla, black pepper and sugar, letting it cook slowly until the paint is soft.

Reposada and cold, serve at least three days later and can taste it (kept in the coldest part of refrigerator) even two weeks later, although such long maceration is not uncommon to lose its essential marinade harmony, to accentuate the taste of vinegar. So do not wait to sing.

Assuming graffiti are not what they were, (painted, of the 68 ...), I am pleased to point out that the extended family who stirs up the chicken, the meat painted pink, juicy and compact, my favorite. Ave, with the sonorous name of Pharaoh, Italian cuisine has an extensive cookbook, which suggest that breast is impressive, "Practice a deep horizontal cut along the boned breast and insert into the recess a handful of prunes Black, Naomi, not plums, soaked in marsala wine. (The fine Sicilian wine stop smoking is because smoking Vesuvius).

Then, after briefly roast, serve sliced \u200b\u200band covered of muslin (clay and casting) obtained a reduction of shallots sauteed in butter with a glass of marsala, equal amounts of cream, cubes of duck and foie tablespoons of juice. And escóltela at the table with potato gnocchi or classic polenta gratin. Returning

pickled, remember that the graffiti may well be replaced by cock (and this by a clock), turkey legs or chicken rescued. And a good way to enjoy this recipe is cutting the sticks and painted in irregular, mixed with gelatin and vegetables, fresh tomato dice and a peck of chile, take it wrapped in tortillas warm.

Or if you prefer a garrison in tune with the fragrant vanilla, serve on an exotic (see photo) smooth mango carpaccio or unripe papaya, tropical fruit-Cut into thin slices, add some salt, squeeze of lime, a pinch of white pepper and the best oil. My favorite? Ah ... Choose from the taste of green papaya or mango kings.

Recipe and text of Abraham Garcia (Restaurante Viridiana)

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marinated with vanilla roast partridge Supreme

INGREDIENTS: 4 chicken breasts


partridge partridge bones

3 shallots 1 / 2 l. hunting stock
50 g. Foie
1 sprig fresh thyme Laurel

To caramelize onions
:
1 / 2 kg.
onions 4 tbsp.
20 g brown sugar

butter PREPARATION:

1. Sauté in a pan bones partridge with foie, peeled shallots, thyme and bay leaf. Drizzle with broth and simmer over low heat 30 minutes. Strain and reserve with the Chinese.

2. Brown the chicken breasts in oil and bake 9 minutes. Let stand 5 minutes. Remove the bone and carving.

3. Cook the onions and before they are tender, add the sugar and butter. Reduce to simmer until the onions are caramelized.

4. Serve the chicken breasts sauce with the onions.

Gallego Recipe Salvador (El Salvador Arbor)

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plump chicken ham and mushroom pineapple juice

INGREDIENTS: (Serves 4)

Thighs of plump, 4 units
Meat chicken, 200 grams pork
Gill, 200 grams diced Pineapple
, 80 grams
mushrooms, 80 grams bird
Fund, 500 grams salt

elastic mesh, 1 unit

PREPARATION:

For the filling, finely picad chicken meat, pork jowls, mushrooms and pineapple. Skip all and season lightly. Fill in the marcadlo boneless thighs in a hot skillet. Then, metedlo in the oven for 18 minutes at 170 degrees.
ligand making a sauce grilled own juices in a saucepan over low heat.

PRESENTATION:

Place ham cut into three pieces as a podium, garnished with caramelized pineapple into cubes.

Recipe Mario Sandoval (Restaurant Coke)

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Monkfish with roasted tomato and pepper eggs

Ingredients:
Serves 4. Monkfish
2 400 g approx.

For tomato juice:
· ½ kg tomato pear
• 1 clove garlic
• 1 sprig of thyme • 2 cl
virgin olive oil 2 cl

water pepper For the eggs:
· 2 bell peppers (750 g)
• 25 g of vinegar
• 25 g sugar
• 1 g of agar (a type of red seaweed) powder ½ l of sunflower oil (preserved in the chamber in a deep tray)

For the garnish:
• 4 leek plants
• 12 1 leek leek flowers

Preparation:
To
Tomato juice:
Open: tomatoes in half and roasted at 150 degrees for 2 hours in a pan with garlic, thyme and oil.

Put in a bowl and grilled tomato, water is added (for 1 kg of roasted tomato is added over half a liter of water), is broken with a rod and let it infuse for a few hours, even a whole night. Strain first by the Chinese, then through a fine sieve and finally through a cloth. Reserves.

Pepper For Roe:
pepper was blanched and liquefies. Separate 200 g of juice obtained, and adding the agar, sugar and vinegar. Boil for 2 minutes stirring constantly.

Separates fire and with a pipette or dropper will be taking the juice is poured in the form of drops of oil.

be allowed to set and drain the eggs obtained from a sieve. Reserves. For the garnish: Wash and cut the leek plants into 3 to 4 cm. each. Reserve. Blanched in water and leeks rolled out to ice water. Allowed to dry for 2 days on a sil-plat. When the pass is going through not too hot oil giving way later.

For the monkfish:
Cut the monkfish into chunks of 5 cm. long. You put the piece of monkfish in a sauté seasoned with a little olive oil without browning, add a little white wine or broth of the rape, and let it do gently without letting it take color. It ends in the oven (3 minutes) or under the salamander.
Put tomato juice in a jug that is served separately.

Presentation:
plants are leeks sautéed and placed on one side of dish and flowers and ribbons of leek.
In the middle is placed back on the monkfish and pepper the eggs. Recipe

Pedro Subijana (Restaurant Akelarre)

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Spring Onion Sauce

INGREDIENTS:

1 head of roasted garlic and 1 raw garlic, 100 grams. roasted and peeled almonds, 30 grams. toasted hazelnuts, peeled, 4 or 5 ripe tomatoes roast, about 80 cc. olive oil, 1 slice of dry bread and toast dipped in vinegar, 1 pulp ñora or 2 tablespoons red pepper, salt

DEVELOPMENT:

In a mortar (or blender) will first salt to taste. After the garlic
itch.
and itch will add the almonds and hazelnuts. Itch
ripe tomatoes. Add the oil slowly while cutting (or whisk), until we see that the sauce is good to wet Calçot (depending on the oil we can do more heavy or lighter). Finally
will slice bread, ñora pulp or red pepper.

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calçots Vichyssoise of scallop and leek with crispy roasted

INGREDIENTS:

6 scallops, 2 tablespoons oil, 2 tablespoons of butter, 300 g potato, 12 spring onions, milk 600 cc, 200 cc of cream, 300 ml chicken stock, 2 leeks, truffle, chives, white pepper and Maldon salt DEVELOPMENT

:

Clean and cut the spring onions finely, add them to a pan with two tablespoons of oil and two of butter, simmer a few minutes confit.

Add potatoes cut into small cubes, milk, cream, chicken stock and white pepper. Simmer for 15 minutes. Shreds

all, if it becomes too thick add a little milk or broth, add salt and pass through a strainer to remove any impurities.

Cut into julienne leeks, serving up deep-fried in a colander and stirring constantly until a crispy texture and golden brown. Reserve
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scallops in a pan when Emplate.

Emplate :

In bowl put the Vichyssoise, make a nest with crispy leek and put it on the stock, add the scallops over and Maldon salt crystals
Grate a bit of truffle over the broth and garnish with finely chopped chives