Saborea 2013 Demo Kitchen Presentation

Posted by yasmin on April 8, 2013

Saborea 2013 Demo Kitchen

Saborea 2013 Demo Kitchen

Wonderful afternoon at Saborea 2013's Demo Kitchen

This last Sunday, April 7th, I had the opportunity to present a dish at the Saborea Food Fest Demo Kitchen. I knew I was to share the stage with the great Chef Juan José Cuevas, from the Vanderbilt Hotel. I brought the up and coming star Chef Yadira Perez to assist me.

To my surprise, I also shared the stage with some great old friends! Chef Giovanna Huyke from MIO restaurant in Washington, Chef Tino Feliciano from The Cooking Channel, and my mentor and one of the founding fathers of the culinary world in the Island, Chef Augusto Shreiner. We had a great time, shared some old battle stories, teased each other a lot, drank beer, and cooked up a storm!

I made my Fish Piononos sutffed with Crabmeat Stew for the judges.  Look under the photo and you will find the recipe!


Fish Pionono Stuffed with Crabmeat Stew,

served with Purple Malanga Mash and Saffron-Cilantro Cream

Serves 4


2ea. fillet of fresh red snapper (split)

For crabmeat stew
4oz. lump crabmeat
1tbsp Sofrito
½ tbsp. Minced fresh garlic
1teas. Tomato paste
Salt & ground white pepper
Saffron to taste

2tbsp. all purpose flour
Canola oil
4ea. Toothpicks

Cilantro Cream
1ea. Shallots, chopped
4oz. White wine
2oz. Heavy cream
1tbsp. Unsalted butter
Fresh cilantro
Saffron to taste
Salt & ground white pepper

Purple Malanga Mash
1lb Purple Malanga
2tbsp. Unsalted butter
1oz. Milk
Salt & ground white pepper

Procedure                                                                                                                                                                                                                            Pionono
Flatten the filet of red snapper, cut it straight, roll it into an empty circle, and use a toothpick to hold its empty-round shape. Stuff it with the cold crabmeat stew, pass it through the flour, and pad excess off. In a pre-heated frying pan, add the canola oil, then add the pionono. Lower heat to medium and cook both sides until the pionono has a golden color.
Cilantro Cream
In a small sauce pan add shallots and wine and cook in medium heat until the wine evaporates. Add cream and saffron and let it reduce. Remove from stove top, and incorporate the butter and chopped cilantro, then adjust flavors with salt & ground white pepper.
Purple Malanga Mash
Use same procedure as Potato Mash. Garnish with Purple Malanga Chips - Cut thin strips of malanga and deep-fry them.


¡Buen Provecho!                                                                                                                                                                                                                        Chef Marisoll ©2009

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