何塞·安德烈斯(JoséAndrés)
鸭子玉米饼
“如果墨西哥没有与中国分享辣椒,我们会吃辣的中国菜吗?”亚搏电竞厨师何塞·安德烈斯(JoséAndrés)问。他的拉斯维加斯景点中国波布拉诺(Poblano)搭配这样的亚洲鸭炸玉米饼,展示了厨师如何将看似无关的美食结合在一起。商店购买的浓鸭腿使这些炸玉米饼真的很容易。另一个快捷方式:在微波炉中酥脆皮肤。
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烟熏虾和鱿鱼
At Jaleo, the delightful Spanish restaurant in Washington, DC, José Andrés prepares this satisfying rice dish with lots of seafood, including hard-to-find cuttlefish, and a house-made fish stock. Use squid in place of the cuttlefish, and skip the fish stock in favor of bottled clam broth from the supermarket.
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土豆泥与Manchego和橄榄油
Instead of using butter, chef José Andrés prefers to add richness with olive oil and Manchego cheese. His tip: "Add the olive oil slowly to the potatoes because if you dump it in all at once, you’ll get streaks of oil."
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开放的螃蟹肉馅卷饼
何塞·安德烈斯(JoséAndrés)说:“我爱美国!毫无疑问,我最喜欢的美国食材之一是蓝蟹,真正的美味佳肴!我认为这是一个巨大的价值。”这个食谱是他在传统的巴斯克txangurro(番茄煮熟的螃蟹)上的扭曲,并与加利西亚的empanada(咸馅饼)交叉。
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柑橘沙拉与藏红花调味料
对于何塞·安德烈斯(JoséAndrés)而言,圣诞节总是意味着克莱门汀,这是一种易于搭配的柑橘,具有甜美的杏味。他将它们与酸葡萄柚搭配在多汁,令人耳目一新的冬季沙拉中,并带有些藏红花(一种普通的西班牙成分)。
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盐空气玛格丽塔酒
厨师JoséAndrés使用了前卫厨师所钟爱的粉末状乳化剂Sucro,在华盛顿特区的Minibar中制作了咸泡沫浇头。它可以在tienda.com上找到。
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Pork Roast with Sausage, Fruit and Nut Stuffing
猪肉和水果是世界各地的经典配对,但是这道菜从干果和干果和Butifarra(加泰罗尼亚腌猪肉香肠)填料。The stuffing cooks inside the roast, which gives it a deep, marvelously porky flavor.
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花椰菜油条
为了创造这些美妙的小吃,何塞·安德烈斯(JoséAndrés)用切碎的花椰菜小花,煎锅中的薯条制成面糊,然后用煎锅,然后用酸奶酱和一小鱼子酱在油条上面放上油条。
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带有fideos的龙虾
Rossejat de fideos,a traditional seafood dish of Spain's Catalonia region, resembles paella but instead of rice, it calls for fideos, fine vermicelli-like pasta. Here, the pasta browns in hot oil until toasty, then cooks slowly in a deliciously rich stock, made with the lobster shells, soaking up all the flavor.
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卡瓦和石榴鸡尾酒
Removing seeds from a pomegranate can seem tricky. "Don’t worry, it is easy!" José Andrés says. His method: Cut the pomegranate in half across the middle, not through the stem; then wrap each half in cheesecloth and, holding it over a large bowl, hit it hard with a spoon or rolling pin. "Just hit it! Really hit it!" Andrés urges. Then open up the bundle and pick out the seeds, which should practically pop out.
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用野生蘑菇韭菜两种方式
韭菜就像其亲戚洋葱和大蒜一样,通常用于调味其他食物。亚搏电竞何塞·安德烈斯(JoséAndrés)认为这是一个错误。他说:“听我说:韭菜是蔬菜。”“它可以是菜的中心。”在这里,他将韭菜煮至嫩,然后将它们与小号蘑菇配对,以备轰动一时的配菜。
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Olives Stuffed with Almonds, Anchovies and Peppers
"For me there is no better tapa than a really good stuffed olive," José Andrés says. He strongly recommends homemade stuffed olives over the store-bought kind, which he proclaims are "usually terrible." Plus, if you stuff them yourself, you’ve got a million options: "If you love almonds, use good marcona almonds. If you love anchovy, use good Spanish anchovies. If you love peppers, use peppers; I like the wood-roasted piquillo peppers from Navarra. Or if you are like me, you use all three."
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Maple Custards with Sugared Pecans
何塞·安德烈斯(JoséAndrés)最喜欢的美国糖果之一是山核桃派。“我们也喜欢西班牙的坚果,但我承认我发现山核桃派有点沉重。这个版本是我尝试使它减轻一点的尝试。”这种转折的灵感来自Tocino de Cielo,弗兰的富有,富有的表弟。