| | |  Entertainment | Restaurants & Dining | November 2009 
Vallarta's Culinary Corner: Take Your PV Holiday Menu Up a Notch
 SF Productions
November 05, 2009
| | If you would like to learn how you can advertise your Banderas Bay area restaurant on Vallarta's Culinary Corner, contact David Tarr in Puerto Vallarta at 044-322-133-0138, or call 1-877-824-1277 US toll free. | |
For SF Productions' latest episode of Vallarta's Culinary Corner, Chef Seth Cloutman and Jan Marie Benton of Mark's Bar & Grill in Bucerías prepare three scrumptious mainstays from Mark's menu: a delectable Roasted Beet & Apple Salad, a refreshing Watermelon Gazpacho, and from the bar, one of Mark's signature Watermelon Margaritas.
Watch the video, then follow the recipes below to replicate these amazing dishes in your own kitchen.
Roasted Beet & Apple Salad
Ingredients:
3 Granny Smith apples, peeled and sliced thinly
15 grams of raspberry vinegar
15 grams of brown sugar
3 Beets
Lay sliced apples on oven tray and sprinkle with the vinegar and sugar and roast in 350° oven for 15 min.
Place beets on individual tin foil and rub with salt, pepper and olive oil. Roast in oven for 2.5 hours (Can be done the day before).
Berry-Beet Vinaigrette
3/4 C freshly juiced beets
1 C fresh raspberries
1 tsp Dijon mustard
1/4 C raspberry vinegar
3/4 C of olive oil
1/2 tsp ground green peppercorns
Sea salt to taste
Place in a blender and slowly puree in olive oil
Pistachio-encrusted Goat Cheese
Form room-temperature goat cheese into a small wheel. Coat in finely chopped roasted pistachios, then cut into triangles. Heat for a few seconds before serving.
To assemble salad, stack sliced beets and apples alternately, ending with beet. Place in sauté pan, pour over vinaigrette and heat gently. Place in the center of a plate, with the triangle of cheese to one side, and arugula for garnish. Serves 6.
Watermelon Gazpacho
Ingredients:
7 C of watermelon cut into large pieces
1 1/2 cups of ice cubes
3/4 C of almonds with skins
3 cloves of garlic, chopped
1/4C of white bread cut into cubes, softened in water
1 stick of celery cooked in water till soft
2 tomatoes, skin removed
2 tbsp red wine vinegar
2 tsp sea salt
1/4 C of olive oil
Seed and chop 1 C of watermelon for garnish
Place the remaining in a blender, in batches if necessary.
Add almonds, bread, cooked chopped celery, tomatoes, pepper, salt, and vinegar.
With blender running, add oil in a slow stream, blending until smooth.
Serve with diced watermelon
Watermelon Margaritas
In blender, combine:
1 C Fresh Watermelon
1 C Ice
1 oz Pineapple Juice
1/2 oz Grenadine
1/2 oz Simple Syrup
1 oz Herradura Reposado
Blend ingredients until smooth. Serve in Margarita glass, rimmed with salt. Garnish with mint leaf.
If you would like to learn how you can advertise your Banderas Bay area restaurant on Vallarta's Culinary Corner, contact David Tarr in Puerto Vallarta at 044-322-133-0138, or call 1-877-824-1277 toll free from the US.
To learn more about SF Productions, click HERE or visit SFProductionsTV.com.
 Known for its delightful decor and excellent cuisine, Mark's Bar & Grill is located at Lazaro Cardenas #56 in Bucerias, Nayarit. Whether dining at the bar with great conversation or on the outdoor patio under the stars, the Mediterranean and Asian inspired food will exceed your expectations. For reservations, call (329) 298-0303. For more information visit MarksBucerias.com
Click HERE to read more about Mark's Bar & Grill. |
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