Hilton Chef's from the Americas

Hilton Curaçao Executive Chef Fabio Boschero named Master Chef of Italian Cuisine by the Academia Barilla

2012-01-19T08:34:00.000-05:00

Hilton Curacao resort Executive Chef, Fabio Boschero was recently named Master Chef of Italian Cuisine by the Academia Barilla - an international center located in Parma, Italy and dedicated to the development and promotion of Italian gastronomic culture. To celebrate this distinction, the beachfront Hilton Curacao resort is offering a special limited time menu featuring the official dish of the upcoming International Day of Italian Cuisines - Ossobuco in Gremolata Alla Milanese.

From Jan. 17, 2012 (the International Day of Italian Cuisines) through Jan. 22, 2012, Chef Boschero and Hilton Curacao resort will tempt guests with this famed Italian recipe. The official dish of the International Day of Italian Cuisines, a worldwide celebration of authentic and quality Italian cuisine, will form part of a three course menu at Cielo Restaurant. For $49 per person, guests can enjoy this limited time celebratory culinary delight.

The Master Chef of Italian Cuisine designation is reserved exclusively for chefs who have distinguished themselves with professionalism and by preserving and developing authentic Italian cuisine. The recognition is awarded to chefs working outside of Italy who master Italian cuisine and are bound and inspired by its traditions, as well as those who comply with strict criteria, including: extensive experience; employment in an Italian food service operation; constant contact with Italy by participating in training courses and documentable exposure to authentic, quality Italian cuisine and trends; and a demonstrated and proven commitment to respect the fundamentals of Italian cuisine and the Mediterranean diet.

For more information or reservations, contact the hotel directly at +599 9 462 5000 ext. 6063.

A Blog about wines...

2010-10-11T10:18:00.000-04:00

We want to share with you this great blog, written by the Sommelier of the Hilton São Paulo Morumbi.

His blog shares information and news about the wine world, tips and restaurant critics, as well as analysis of the wine menus. The language is simple enough for all the wine lovers and those who are starting in this exciting world.

The blog is in Portuguese but it's worth checking it out: http://www.blogdoperazza.blogspot.com/

BRAVO’s Top Chef D.C. Heads To The Kitchen With Hilton Hotels

2010-06-24T13:30:00.000-04:00

Hilton Partners With The No. 1 Food Show On Cable

MCLEAN, Va. - The No. 1 food show on cable checks into the Hilton kitchen this summer as Hilton Hotels partners with BRAVO's Emmy and James Beard Award-winning series, Top Chef D.C.

The hit show's millions of viewers will see a Hilton-specific challenge, Hilton global culinary travel packages gifted to winning chef'testants throughout the season, an international Hilton location featured in the finale episodes and a guest judge appearance by Beth Scott, Vice President of Restaurant Concepts for Full-Service Brands, Hilton Worldwide. In addition to the Hilton brand's larger presence throughout the seventh season, premiering Wednesday, June 16 at 9/8c on BRAVO, Washington Hilton opens its doors to the 17 chef'testants as home of the new Top Chef Kitchen.

"This is an exciting partnership that pairs Hilton, the culinary leader in hospitality, with the number one U.S. food show on cable," said Dave Horton, Global Head, Hilton Hotels brand. "With this synergy, we are perfectly primed to share our rich culinary heritage and the contemporary leadership of our brand in the food and beverage space in the countries we serve around the globe. Hilton has long served as the launching ground for many great chefs and we're excited to serve as the stage for up-and-coming talent."

With more than 530 hotels and resorts in 76 countries across six continents, Hilton caters to discerning palettes from around the world. As an iconic hospitality brand, the Hilton brand's international footprint is responsible for many culinary "firsts," from the invention of the Pina Colada at Caribe Hilton in Puerto Rico to the American brownie at The Palmer House Hilton in Chicago. Today, Hilton chefs represent countless accolades and the Hilton portfolio includes award-winning restaurants worldwide such as Michelin star rated Galvin At Windows (London Hilton on Park Lane), Wine Spectator's Award of Excellence recipient, Spencer's for Steaks and Chops (Hilton Seattle Airport) and, AAA four-diamond recognized Bali Steak & Seafood Restaurant (Hilton Hawaiian Village Beach Resort & Spa) and Orchids at Palm Court (Hilton Cincinnati Netherland Plaza).

Following its recent $150 million renovation, Washington Hilton sets the stage for culinary battle as the location of season seven's Top Chef Kitchen. The comprehensive restoration of the property included a makeover of all 1,070 guestrooms, meeting rooms and function spaces, the lobby, restaurants and all public areas. Washington Hilton has long been the site of such prestigious events as the White House Correspondents' Dinner, the First Lady's Luncheon, the National Prayer Breakfast and is the only D.C. area hotel to consistently host an official Inaugural Ball.

To further engage Top Chef D.C. viewers and Hilton guests, Hilton Hotels launched www.hiltontopchef.com. Visitors to the website will be invited to enter "The Hilton Culinary Getaway" sweepstakes for a chance to win a culinary getaway to Hilton Diagonal Mar Barcelona in Spain. Along with dedicated sections for viewers to check out the goings on in Top Chef D.C., the site enables visitors to explore the Hilton brand's culinary legacy. From "Hilton Firsts" recipe cards and information on "Hilton Signature Chefs" to a Hilton Culinary Map, culinary enthusiasts will delight in an array of user-friendly information and resources. "Hilton Signature Chefs" sharing recipes, personal stories and culinary tips include:

•Chef Jeffrey Vigilla, Hilton Hawaiian Village Beach Resort & Spa (Honolulu, Hawaii)

•Chef Stephen Henry, The Palmer House Hilton (Chicago, Ill.)

•Chef Todd Kelly, Hilton Cincinnati Netherland Plaza (Cincinnati, Ohio)

•Chef Patrick Dahms, Hilton San Diego Bayfront (San Diego, Calif.)

•Chef Carissa Ciacalone, Hilton San Diego Bayfront (San Diego, Calif.)

•Chef Andre Cote, Hilton Washington (Washington, D.C.)

Additionally, these Hilton Signature Chefs will be featured alongside free Top Chef D.C. episodes on Hilton in-room television channels. Hilton will also distribute one million limited edition Hilton/ Top Chef D.C. key cards at its properties in the U.S. and engage viewers and guests through its official social media channels on Facebook (www.facebook.com/Hilton), Twitter (www.twitter.com/HiltonOnline) and YouTube (www.youtube.com/Hilton)

For more information about this partnership, visit http://www.hiltonglobalmediacenter.com/.

Terms and Conditions

Begins 12:01am Eastern Standard Time ("EST") on June 16, 2010 and 11:59pm EST on September 15, 2010. No Purchase Necessary. The Hilton Culinary Getaway Sweepstakes (the "Sweepstakes") is open to legal residents of the fifty (50) United States and the District of Columbia who have reached the age of majority in their State or District of residence and who are Hilton HHonors members at time of entry. Full terms and conditions available at www.hilton.com.

Hilton Los Cabos' amazing recipe collection

2010-06-16T10:19:00.002-04:00

There's been a month since our last post... I bet you are hungry! That's why we want to share with you this megapost with recipes from the Hilton Los Cabos Beach & Golf Resort, one of our top and most awarded hotels in Mexico.

The Executive Chef, Mauricio Lopez, has prepared custom recipes to help your inner chefs impress your friends and family.

Yellow Fish Ceviche

Ingredients:

2 Sea Bass Filets (diced)
4 Red Cherry Tomatoes (cut in quarters)
½ Red Onion (julianne)
½ Cucumber (diced)
4 Serrano Chiles (diced)
4 oz Lemon Juice
½ Yellow Bell Pepper (finely sliced)
1 oz Cilantro (finely chopped)
Salt

Preparation (serves 6):

Cut the sea bass in small ¼ inch cubes and marinate with the lemon juice and add the yellow bell pepper. Leave in refrigerator for 1 hour. Mix in all the remaining ingredients and add salt to taste. Serve with tortilla chips or salty crackers. Enjoy!

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Baja Fish and Shrimp Tacos

Ingredients:

6.5 ounce Sea Bass Filet
6 Shrimp
Salt & Pepper
Worcestershire Sauce
Maggi Seasoning Sauce
One (1) Lemon
Eight (8) Corn Tortillas
1 ounce Cabbage
1 ounce Romaine Lettuce
1 tablespoon Mayonnaise
1 teaspoon Chipotle Sauce
Roasted Tomato Salsa

Preparation (serves 2):

Season the sea bass and shrimp with salt & pepper on both sides and seal on charcoal grill. Then, transfer the fish and shrimp on a pan and add a few drops of Worcestershire sauce, Maggie sauce and lemon juice.

Serve on a warm corn tortilla. Top the fish tacos with sliced cabbage and a mix of mayonnaise with the chipotle. Top the shrimp tacos with chopped romaine lettuce and roasted tomato salsa.

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Churros

Ingredients for the Pastry:

Olive oil, for frying
1 cup milk
4 ounces butter
1/4 teaspoon salt
1 cup all purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon

Ingredients for Chocolate Sauce:

4 ounces dark chocolate, chopped
2 cups milk, halved
1 tablespoon cornstarch
4 tablespoons sugar

Preparation (serves 6):

To make Churro dough, heat milk, butter and salt to rolling boil in a 3-quart saucepan. Mix in flour and stir vigorously over low heat for 2 minutes until mixture forms a ball and then remove from heat. Beat eggs until smooth and then add to saucepan while stirring mixture.

Heat enough oil to cover 1 to 1 1/2 inches of a deep pan to 360 degrees F.

Spoon the dough into a piping tube with large star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Roll Churros in the cinnamon sugar mix.

Chocolate Dipping Sauce:

Place the chocolate and half of the milk in a pan and heat on low. When the chocolate has melted, dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes. Add extra cornstarch if it does not start to thicken after 5 minutes. Remove and whisk smooth.

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Mango & Pineapple Mojito

Ingredients:

1.5 oz Bacardi Rum
1 oz Pineapple juice
Slice of fresh mango
Splash of lime juice
Splash of simple syrup
Fresh Spearmint leaves
Club Soda

Preparation:

Place all ingredients in glass except the club soda. Crush all together at the bottom with a fork or spoon. Then add ice and Club Soda to fill glass. Garnish with a lime wedge. Enjoy.

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Korean Arachera

Ingredients:

2 tablespoons Soy Sauce

2 tablespoons Sesame Oil

4 tablespoons Brown Sugar

1 tablespoon Shiraza (Chinese Spicy Sauce)

1 grated clove Garlic

1 pound Flank Steak or Flat Iron (Arrachera)

Preparation:

Thoroughly mix all seasoning ingredients in a bowl.

Marinate the meat for 20 minutes maximum. Avoid marinating longer; otherwise the meat will turn bitter.

Grill on charcoal or mesquite to desired temperature.

Reduce the leftover marinade in a pan on slow heat for about 5-10 minutes. Pour on the meat right after grilling.

Serve immediately.

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Sizzling Fajitas

Ingredients:

17 ounces of Chicken Breast or Beef strips (can also use Shrimp)
1 whole white onion (cut into thin strips)
2 bell peppers (cut into thin strips)
2 tomatoes (diced)
½ zucchini (cut into thin strips)
1 ounce of Vegetable Oil
4 ounces grated Mozzarella or Monterrey Jack

Seasoning:

2 ounces dark beer
1 piece of garlic clove
½ teaspoon of cumin
½ teaspoon of black pepper
¼ cup white onion (minced)
½ oz. vegetable oil

Preparation (serves 4):

Start by preparing Seasoning for chicken, beef or shrimp by blending all the ingredients together in a container. Then sauté the chicken, beef or shrimp. After about 3 minutes, add the vegetables and stir fry until vegetables are crispy. Pour seasoning on top of the dish and let stand for one minute. Then add the shredded cheese on top of the fajitas and serve.

Serve with corn or/and flour tortillas and a spicy tomato salsa of your choice.

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Aztec Tortilla Soup

Traditional Mexican ingredients make this a great dish for practicing authentic regional cuisine.

Ingredients:

10 Fried Corn Tortillas Chips
10 Pieces of Guajillo Chile (without Seeds)
2 Small Onion, Chopped
8 Fresh Tomato Saladette, Chopped
4 Garlic Cloves
1 Quarter Chicken Stock
3 Leafs of Epazote (aromatic Mexican herb)
1/2 Ounce Vegetable Oil
1 Avocado / Cut in 1” cubes for Garnish
2 Ounces Sour Cream for Garnish
1 Cup Panela Cheese / Cut in 1” cubes for Garnish
2 Fried Tortilla strips for Garnish
1 Fried Chile Guajillo strips for Garnish

Preparation (serves 6):

Heat the ½ ounce of vegetable oil in a large heavy saucepan, add garlic and brown.

Add the chopped onion and cook over medium heat for 3 to 5 minutes, stirring constantly with a spoon or spatula until onion is soft and translucent.

Incorporate the Guajillo chile and stir for around 2 to 3 minutes (don’t let the chili turn brown).

Add the chopped tomato and stir until the tomato is soft, once tomato is ready add the corn tortilla chips and stir constantly.

When the tortilla chips are completely soft add the chicken stock and bring to a boil then lower the heat and let simmer for about 10 to 12 minutes.

Add the epazote leafs and season with salt to taste.

Place in the soup bowl a few crispy tortilla strips, avocado cubes, Panela cheese in cubs, strips of fried Guajillo chile and a teaspoon of sour cream.Garnish with fresh Epazote leafs.

Ladle the Soup and enjoy the Aztec Tortilla Soup!!!!!

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Blackened Mahi Mahi

This spicy Cajun preparation brings the mild flavors of Mahi Mahi to life.

Ingredients:

2 pounds of fresh Mahi Mahi
1 ounce of fresh unsalted butter, melted
1 ounce of lime juice 2 tablespoons of extra virgin olive oil
1 ½ ounces of blackened seasoning
Sea salt and black pepper to taste

Preparation (serves 2):
Cover the Mahi Mahi fillets with the melted butter
Follow this with the lemon juice, sea salt and black pepper
Coat the fillets with blackened seasoning powder, covering very well
Place a skillet over medium heat
Once the skillet is hot, place the fillets gently into the pan one-by-one and cook for 2 minutes on each side or until done
Serve immediately with vegetables of your choice

Source: http://www.hiltonloscabos.com/index.php?option=com_content&view=article&id=137&Itemid=403

Orange Salad with Chèvre (Goat Cheese)

2010-03-30T09:28:00.000-04:00

Spring Menu:

At the Hilton São Paulo Morumbi, the Canvas Restaurant’s chef, Jan Erik Fois, introduces novelties for the season.

Cashew Risotto with Grilled Coquille de Saint-Jacques in Marjoram Sauce, Shrimps “a Brasileira” with Green Bean Ragu, Vatapá Mousseline, Lamb Carré with Jaboticaba Gravy are some options from Hotel Hilton São Paulo Morumbi’s Canvas Restaurant’s new menu, launched at the beginning of spring.

Leaving the coldest period of the year, the Italian-Dutch chef, Erik Fois, swapped the stronger recipes like stews and roasts for lighter options that match with the change in climate. To create
the dishes, Fois used those ingredients, which are freshest in the season, such as new potatoes, vegetables, green bitter leaves, fish and seafood. “What’s most important for me is to modify the menu according to the season, as it allows me to work with the products in their best harvest periods”, comments Jan Erik.

For dessert, Macaroon filled with Assai, Banana and Granola Cream with Coconut Foam, and Creamy Coffee Parfait, with phyllo pastry and dark chocolate sauce are some of the tastiest and most different alternatives. Recipes with fruits, yogurts and dark chocolate also contribute to enhance the menu.

Orange Salad with Chèvre Recipe

Ingredients (1 portion)

- 1 orange
- 5 grams of cloves
- 1 bay leaf
- 50 grams of sugar
- 300 ml of red wine (Merlot)
- 3 liters of water
- 80 grams of chevre goat’s cheese
- 500 ml of olive oil
- 20 grams of high-quality sea salt (fleur de Sal)
- 10 grams of thyme
- 10 grams of radicchio
- 10 grams of endive
- 10 grams of dill or coriander

Preparation

Blanch the pealed orange in water with the bay leaf, cloves, sugar and red wine. Let them boil. Take them off the fire and let them aside in the water overnight. Roll the cream cheese into small balls and let them rest in olive oil, thyme and salt overnight. Choose the bitter leaves (to contrast with the cheese) and arrange them on the plate. End up with a pinch of dill or coriander.

Source: Hilton Moments Magazine, Latin American Edition.

Lobster with Mandioquinha Puree, Almonds and Bananas

2010-03-08T12:29:00.004-05:00

This article appeared on the South American version of Hilton Moments Magazine.

If you can't travel to São Paulo to enjoy it at the beautiful Canvas Restaurant, you can try it at home!

You can leave any questions for our chef on the comments section.

If you are not able to view the article above, you can download the pdf here: http://issuu.com/hiltongosocial/docs/recipe_lobster?mode=embed&viewMode=presentation&layout=http%3A%2F%2Fskin.issuu.com%2Fv%2Flight%2Flayout.xml&showFlipBtn=true

Korean Arachera

2010-03-02T10:29:00.001-05:00

From Our Kitchen to Yours

Article from: http://www.hiltonloscabos.com/

Enjoy a taste of the Hilton Los Cabos dining experience in your very own kitchen. Our executive chef, Mauricio Lopez, has prepared custom recipes to help home chefs impress their friends and family with ease. Please enjoy this month's recipe from one of our spectacular Los Cabos restaurants.

Korean Arachera

Ingredients:

2 tablespoons Soy Sauce

2 tablespoons Sesame Oil

4 tablespoons Brown Sugar

1 tablespoonShiraza (Chinese Spicy Sauce)

1 grated clove Garlic

1 poundFlank Steak or Flat Iron (Arrachera)

Preparation:

Thoroughly mix all seasoning ingredients in a bowl.
Marinate the meat for 20 minutes maximum. Avoid marinating longer; otherwise the meat will turn bitter.
Grill on charcoal or mesquite to desired temperature.
Reduce the leftover marinade in a pan on slow heat for about 5-10 minutes. Pour on the meat right after grilling.

Serve immediately.

Serves: 4

Causa Limena

2010-02-25T11:40:00.005-05:00

The new Hilton Mexico City Reforma is lucky to have Executive Chef Federico Hanza among their staff. Federico is from Peru, a country with a very rich variety of food, product from their mix of cultures from all around the world. As you may imagine, if you mix Mexican and Peruvian the result can only be superbe!

Today we have Causa Limena recipe, a very traditional plate... from Peru.

Ingredients:

2kg potatoes (yellow, Atlantis, fingerling if available)

8 tbsp ají amarillo paste

½ cup vegetable oil (olive oil not recommended)

Juice 2 key lime

2 can of tuna-fish packed in oil or 400g shrimp

½ onion, finely chopped

½ cup mayonnaise

1 avocado

4 boiled eggs in halfs

Botija Olives (kalamata olives substitute)

Salt

Preparation:

Boil the potatoes in salted water. Peel and mash while still hot (enough to handle). Let cool and mix thoroughly with the ají amarillo paste, vegetable oil, and lime juice. Salt to taste.

Mix the tuna with the chopped onions and mayonnaise.

Place a layer of the potato mash on a serving dish, and spread with a thin film of mayonnaise. Cut the avocado in slices and lay on the first layer of potato mash. Spread a second layer of potato mash, and cover with the tuna mayonnaise. Cover with a last layer of potatoes, and decorated with slices of hard boiled eggs and black olives.

Tip: Try variations of the filling using (instead of tuna) crab-meat, shrimps, octopus in olive, or (for vegetarians) plain tomato slices.

Pasta Cesar Salad

2010-02-08T11:19:00.001-05:00

Executive Chef Gomez’s Recipe for the Budget conscious!

There is no need to cut back on the great flavors of dishes to economize, Executive Chef Gomez (from the Hilton Trinidad & Conference Center) proposes his “Pasta Cesar Salad” which will bring you the freshness of a salad in a filling and tasty dish, and take you to the sites of Italy, without having to take an airplane.

Ingredients:
- 4 oz of cooked penne pasta
- 3 oz of grilled chicken breast
- 2 oz of Cesar dressing
- 1 oz of grated parmesan cheese
- 1 quarter head of chopped Romaine lettuce
- Lemon juice/ salt and pepper

Preparation:
1. Take 4 oz of cooked penne pasta and place it in a bowl
2. Add 3 oz of sliced grilled chicken breast
3. Add one quarter head of chopped Romaine lettuce and 2 oz of Cesar dressing
4. Drizzle some lemon juice, salt and pepper (to taste)
5. Add 1 oz of grated parmesan cheese
6. Mix and serve

Do you have any recipe that you've always wanted to learn? Need an expert to help you with your cooking? Chef Gomez has a blog of his own, you can leave your comments there asking for any recipe you want!

Bon Appetit!

Risotto Cadju (or Cashew)

2010-02-04T09:14:00.006-05:00

This recipe has been the signature dish in Canvas (the famous restaurant + Art Gallery from the Hilton Sao Paulo Morumbi) for some years. it has been taken off the menu once, only to reappear shortly after many of our guest "demanded" it back.

This Brazilian inspired risotto has a perfect balance of flavors and introduces the use of the whole cashew fruit in its content. Locally known as ‘Cadju’, this fruit has very aromatic characteristics and can usually be smelled on the local markets. On top of the fruit you’ll find the cashew nut in its husk.

Tip: To ensure the cashew is completely edible, we poach it first in simple pickle syrup.

Pickle Brine:
1 Lt water
20 Ml vinegar
100 Gram sugar
3 Cloves
1 Cinnamon stick
10 Cardamom pods
2 Star anise

Method:
Bring all ingredients to the boil and simmer for 3 minutes.
Take the pan of the stove and drop the cadju fruit in the stock.
When the liquid is tepid, cool over night in the refrigerator.

Risotto:
100 Gram Carneroli Superfino Arborio rice (or normal arborio rice)
20 Gram diced onion
½ Chopped Cashew fruit
1 Bay leaf
½ Chopped Garlic Clove
3 Tbls Olive Oil
2 Tbls dry white wine
1 Tbls hard goat’s cheese (optional)
1 Tbls salted butter
1 Large prawn (cleaned, with head on)
½ Cadju (top part with the nut)
1 Tbls salted butter
½ Tbls mild curry powder
1 Tbls cachaca (Brazilian sugar cane)

Method:
Fry the onions and garlic of in the olive oil, add the rice and continue to heat until the mixture is translucent, quickly add the white wine to deglaze the rice.
Once the wine is nearly evaporated, start adding the stock little at the time until it is absorbed. Continue this process until the rice is ‘al dente’.
In a separate pan fry the prawn in butter and curry powder and flambé once cooked, with the cachaca. Add the ½ cadju and continue cooking until heated through.
With a wooden spoon add the diced cadju, butter (and optional goat’s cheese) to the rice
Fold the mixture in until the butter is fully absorbed and no lumps are visible, season to taste.

Bonus Track:

Did you know that....

... The Cashew is native to the notheastern region of Brazil?
... From the Cashew you can obtain 2 products: The cashew nut (seed) and cashew apple?
... The seed are ground up into powders that are used for antivenom for snakes bites?
What has a cashew in common with a strawberry? They both are fruits that have external seeds.

Chipilin Leaf Tamales

2010-01-20T15:43:00.004-05:00

Norberto Hernandez, Executive Chef from Hilton Villahermosa in Mexico, is sharing with us this interesting recipe: Chipilin Leaf Tamales.

You'll need:

- Fresh Corn dough 2 Kg.
- Chipilin leaves 10 gr.
- White Onion 100 gr.
- Bell Pepper 50 gr.
- Pork Lard 400 gr.
- Shredded Chicken
- Water 4 lt.
- Salt 25 gr.
- Banana Leaves 4

Preparation:
1) In a blender, mix the corn dough with the water and strain to remove lumps.
2) In a frying pan, sauté the onion, the bell pepper and the chicken, add the dough and the chipilin leaves, season and let cook for 25min at low heat.
3) Cut the banana leaves in 25cm squares to make the tamales, stuffing each square with approximately 150 gr of dough.
4) Once all the tamales are made, put them in a steamer for 1hr and 30 min.
5) The tamales can be served with hot tomato sauce.

I'm sure that you can tell that this recipe is purely mexican only by reading its name ("Chipilin")... but for those of you who want to know more, Chipilin is a perennial legume that is native to Mexico and South America. Chipilin leaves are a common leafy vegetable in the local cuisines of southern Mexico and Central America since they are high in iron, calcium, and beta carotene.

Here you go, a healthy, easy and cheap snack for everybody!

Everyone's favorite: Another Ceviche Recipe!

2009-12-03T17:54:00.003-05:00

Yesterday, Hilton Hotels proudly opened the first hotel in the heart of Mexico City, the Hilton Mexico City Reforma. You can find out more about this great hotel on the official site, but what matters to us, is the amazing variety of flavors that is characteristic of the Mexican Cuisine…. That’s why we put Federico Hanza, the Executive Chef to work on a recipe for us.
One of Mexico’s big favorites is the Ceviche, but as discussed in some previous post s, each country has its own ways of preparing it… And since Federico is Peruvian, we can be sure that he is an expert in the subject!

You'll need:

200g White Fish (sole, sea bass, maigre, or others depending on your location)
100ml green lemon fresh juice
Finely chopped celery
Finely chopped garlic
Finely chopped ginger
Finely chopped parsley
Red Onion
2 “Limo” red chile
Salt, Pepper
One sweet potato
Corn

Procedure:

1. Cut the fish in cubes and add the salt and pepper.
2. In a bowl add the celery, garlic, ginger and parsley. Add as much as you like, but keep the portions of each ingredient equal.
3. Let it marinate for 10 minutes.
4. Serve in a deep plate with the red onion filleted ad a feather, and the chile on top. The corn and the sweet potato on a side.
5. Don’t throw away the juice! In some countries, the “Tiger Milk” (the juice from the ceviche) is a popular appetizer that you can have in a shot glass.

Image source: www.livinginperu.com

Avocado green sauce

2009-11-26T16:48:00.001-05:00

Scenario: You are in a hurry, you are not an expert cook, you have friends coming over for dinner (or even worse…. Your boss!). For all those situations when you need to cause a good impression but you don’t have the resources, Chef Mauricio Lopez, from the Hilton Los Cabos Beach & Golf Resort, has a life-saving sauce, that will go great with any snacks for a healthy, exotic appetizer.

Image Source: http://healthy-delicious.com/

You’ll need:

- Avocado

- Serrano Chile

- White Onion

- Garlic

- Green Lemon

- Fresh Cilantro

- Green Tomato without skin

- Water

- Salt

Follow these 3 simple steps:

1. Peel the avocado and put it in the blender.

2. Add all the ingredients and juice from the lemons. (the amount of water and salt is according to your preference).

3. Enjoy it! (with Tortilla, Tostones, Tacos, Bruschettas, stuffed in eggs or sweet chiles… or try any combination you may like, use your creativity!).

Next week we’ll have more Mexican sauces for you… they are the experts!

Curried Conch

2009-11-18T12:56:00.002-05:00

First of all... What is Conch and why is it so important in the Bahamas?

Seafood is the staple of the Bahamian diet. Conch (pronounced "konk") is a large type of ocean mollusk that has firm, white, peach-fringed meat. Fresh, uncooked conch is delicious; the conch meat is scored with a knife, and lime juice and spices are sprinkled over the meat. It can also be deep-fried (called "cracked conch"), steamed, added to soups, salads and stews or made into conch chowder and conch fritters. It is known for its alleged aphrodisiac properties.
(Source: http://www.bahamasgateway.com/bahamas_recipes.htm)

British Colonial Hilton Nassau is not the exception, in Portofino Restaurant as a main dish or even in Bullion bar as an appetizer, you can always enjoy a good plate of conch in many varieties.

If you have to wait too long before your next holidays, then you can try preparing conch at home, thanks to Chef Kabuti’s recipe.

Servings: 1

5 oz Tenderized Conch
1 oz Red Bell Pepper, medium dice
1 oz Green Bell Pepper, medium dice
½ oz White onion, medium dice
4 oz Linguine Pasta
2 oz Curry Sauce
Salt & Pepper to taste

Method
Saute in oil conch and half of onions until tender. Blanc Peppers and onions, cool and set aside. Add sauce to conch and onions; bring to a boil. Add peppers and onion to mixture and season with salt and pepper to taste.

Source: www.freshfromtheboat.com

About Hilton Chefs of the Americas

2009-11-17T16:44:00.000-05:00

About Hilton Chefs of Latin America & The Caribbean
Improve your cooking with the experts!

The chefs of the Hilton Family Hotels in Latin America and the Caribbean, are gathering together in this blog, to share with you the secrets and recipes of Latin American Cuisine.

Our Hotels:

For more information on our Hotels, visit: http://www.hiltoncaribbean.com

Fried goat cheese over roasted beet Carpaccio

2009-11-10T11:18:00.001-05:00

Every Chef has his "signature recipe", that unique dish of his creation that identifies him... Its unique flavor should shout the Chef's name on a blind tasting test.

Today, we are sharing with you Executive Chef Carlos Gomez’s from Hilton Trinidad & Conference Centre signature recipe: “Fried goat cheese over roasted beet Carpaccio”.

This mouth-watering Mediterranean dish is a perfect mixture of the sweet and sometimes salty undertones of the goat cheese with a fresh and sweet taste of a thinly sliced beet Carpaccio, nicely complemented by the acidity brought by the Balsamic vinegar dressing.

Ingredients:

- 2 oz of goat cheese
- Panko bread crumbs
- 1 nice and round beet root
- Baby arugula
- Olive oil and vinegar

Preparation:

Take 2 oz of goat cheese and bread it with panko bread crumbs
Place the breaded goat cheese in the refrigerator for 30 minutes
Take one beet and cover it in aluminum foil
Place the foiled beet in the oven at 350 degrees (F) and roasted for 45 minutes.
Once the beet is roasted chill it
Take the beet, peel it, and slice it into round thin paper slices
Place the beet slices in a plate next to each other forming a circle
In the centre place some baby arugula tossed with balsamic vinegar and olive oil.
Take the goat cheese and fry it in a pan, until it acquires a golden brown color.
Place the fried goat cheese in the center of the plate on top of the arugula.

Now you can feel like a renowned Chef too!

Cocktail Recipes Interactive Video

2009-11-05T13:31:00.000-05:00

What would be of food if we didn't have a good drink to enjoy it with?

That's why the bartenders at the Bullion Bar in the British Colonial Hilton Nassau (Bahamas) prepared this interactive video for you, teaching the recipes of the signature drinks at this trendy brand new bahamian bar.

(at the end of the video, you'll find the clickable menu)

Lobster Wellington... There's something about Lobster!

2009-10-29T15:30:00.000-04:00

Let me introduce you to Kabuti Lockhart, featured chef of the month, who is the Executive Chef at British Colonial Hilton Nassau.

As part of a $15 million renovation, the hotel has opened Bullion, a sophisticated bar that heritage brings to life the world of classic cocktails, great Champagne and fabulous drinking food.

Bullion has the largest Rum selection in the Bahamas, and an innovative cocktail list created exclusively for this bar by renowned mixologists.

We will have many interesting news about Bullion in the upcoming weeks (especially if you are a Social Media "junkie")... but in the meantime, enjoy this recipe created by Chef Kabuti to make your Bahamas evenings more delicious.

Ingredients:

- Spiny Lobster

- Rainbow Swiss Chard Or Spinach

- Puff Pastry

- Egg Yolk

- Water

- Salt & Pepper

Method of preparation:

Step 1
Season lobster with salt and pepper.

Step 2
Boil lobster for 9 mins. Completely remove all the meat from shell and cool. Leave in the tail.

Step 3
Separate chard stems or spinach leaves.

Step 4
Blanch chard or spinach by dropping it into boiling water for 1 min. After, shock the leaves in ice water and towel dry.

Step 5
Lay out leaves to form a flat sheet shaped like a square. Place lobster tail down. Wrap lobster in leaves and tuck the edges.

Step 6
Place the wrap atop puff pastry. Measure enough to wrap the lobster. Cut and remove any excess pastry. Seal with egg wash.

Step 7
Bake at 375° for 30 mins. or until golden brown.

Step 8
Slice and serve.

British Colonial Hilton Nassau, is located just next to the cruise ship port, so even if you are in the Bahamas for the day, you can stop by and enjoy your favorite drinks in a great atmosphere.

Cheers!

Chocolate Risotto 45% cocoa

2009-10-26T10:10:00.001-04:00

A couple of weeks ago, Chef German Ghelfi, from Hilton Margarita & Suites, send me this delicious recipe, with great results, both for your palate... and your pocket!

Ingredients (For 10 ppl)

Arboreal rice 250g
Cream 150 cc
Butter 50g
Almonds 100g
Walnuts 50g
Sugar 80g
White wine 50cc
Thyme 20g
Black Pepper 10g
Semi bitter chocolate with 45% 100 deer

Procedure:
Combine the rice with the butter and wine and cook for 5 minutes. Then add the thyme with little bit of water and reserve aside. In another saucepan melt the chocolate and add the cream and sugar (ganache). At the end, add the rice into the melt chocolate with the walnuts and turn of the heat.

Bonus track: Cooking tip "How to Peel fresh coconut"
To peel easily the coconut, you may cut it in half and then put it directly over the hot flame of the stove. Once it is hot will peal easily with a knife before it gets to cold. After let the coconut cool down in order to use it in a recipe.

Sweet afternoon: Brigadeiro

2009-10-21T17:26:00.000-04:00

If you like sweet, drop your diet for one day (or "start on monday") and try this amazing brazilian sweet that Chef Erik is sending us from Hilton Morumbi:

Brigadeiro is a simple Brazilian chocolate candy created in the 1930s. It is named after Brigadier Eduardo Gomes, a Brazilian Air Force brigadier who first gained notoriety for playing a part in quashing a communist rebellion in Rio de Janeiro, in 1935. Later he ran unsuccessfully for the presidency in 1946 and 1950. The story tells that the women engaged on the presidential campaign made the sweet and sold them on the street to raise funds.

The candy is usually served at children parties but is becoming very popular among adults in traditional restaurants (when you try it yourselves you’ll understand why). There are two ways to serve brigadeiro. The traditional method is to roll the candy into balls which are then covered in chocolate sprinkles. That is the way brigadeiros are served at birthday parties. The second method is to leave the candy slightly more fluid and to eat it with a spoon, which is how people usually eat at home.

Ingredients

1 can of condensed milk

3 tablespoon of chocolate powder
1 tablespoon of butter

1 cup of tea chocolate granules.

Butter to grease

Method of Preparation

In a sauce pan, place the condensed milk, the chocolate powder and the butter. Mix well and bring to low heat, stirring until it looses from the bottom of the pot (about 10 minutes). Remove from the stove, place the mixture in a plate coated with butter and let in cool. Roll up small balls and pass them into the granulated chocolate.

2 Minutes of preparation, many hours of chocolate pleasure!

Coq au vin modern way

2009-10-16T16:54:00.000-04:00

The wine is part of Argentina´s culture and gastronomic habits. This South America country is the biggest wine producer due to the following reasons:

1. Local production areas well known abroad, such as Mendoza, San Juan, La Rioja, Salta, Neuquén, Catamarca
2. Argentine stumps acquire personality due to the excellent climate and soil, among other factors
3. Wineries operating in Argentina gained an international reputation and many of them are presented in international competitions and fairs, receiving laurels and outstanding awards.
4. Argentine wines are considered one of the healthiest in the world

In addition, Argentineans consume more wine than any other population in Latin America, due to their Mediterranean heritage.
Let´s mix this heritage with some new world wine and a bit of creativity and enjoy this ¨modern classic¨! And considering Chef´s Guillaume from Hilton Buenos Aires French routes and his last 10 years in Argentina, we couldn´t imagine a more characteristic dish to be presented on our Chef´s Blog!

Coq au vin modern way

(suggestion: with Merlot from Valle de Tulúm, San Juan, Argentina)

· 1 big, farm chicken
· 250gr White asparagus
· 180gr onion
· 200gr mixed aromatic vegetables and herbs: onion, carrot, sage, celery, thyme, leek
· 300gr mixed vegetables (juliane style cut): onion, carrots, leek, zucchini
· 180gr artichoke
· 150dl Merlot Wine
· Salt
· 3 colors peppers in grain

Debone the chicken and cut it in very thin scallops.

Marinate it in the Merlot wine with the aromatic vegetables and pepper grains for 48 hours. Keep the marinade aside to cook the chicken.Wrap the scallops with julienne vegetables previously sautéed with garlic and parsley (saltimboca style).

Reduce the marinade with butter to make a sauce, add the chicken cut on stripes.

Sauté the asparagus and artichokes in butter, serve the chicken on a bed of the sautéed vegetables, and glaze the dish with the marinade sauce.

*If you can´t find the Merlot we recommend, you can substitute with another gently flavored Merlot

Read Chef Guillaume Bianchi's Bio here.

Recipe sent by Hilton Buenos Aires.

American Culinary Heritage at Hilton Trinidad

2009-10-11T21:43:00.000-04:00

Original Source: http://hiltontrinichef.blogspot.com

Hello Everyone ! I must say its been a busy but very exciting week with the launch of the American Culinary Heritage at the Hilton. It has truly been an honour to have my good friend Chef Walter Scheib, former White House Chef and winner of Iron Chef America 2006 here in Trinidad for the food promotion opening this Friday October 9th, 2009. This weekend the Hilton Trinidad gave the opportunity to the TTHTI students and Top Trinidad and Tobago Chefs to participate in a culinary seminar and to interact with Chef Scheib. Like they say 'a picture is worth a thousand words"... it is a pleasure to share with you some shots of this wonderful and unique experience!

The Circle of Culinary Knowledge (Sunday October 11th, 2009)

Cooking demonstration (Saturday October 10th, 2009)

Chef Walter Scheib capturing the attention of the audience (Saturday October 10th, 2009)

My Hilton Team of Chefs enjoying Chef Walter Scheib's presentation (Saturday October 10th, 2009)

Group shot of some of the participants (Sunday October 11th, 2009)

Los Roques Lobster Ceviche with pineapple Carpaccio

2009-10-07T10:35:00.000-04:00

Craving for more Ceviche??? Here’s a great article brought to us by German Ghelfi, Executive Chef of Hilton Margarita & Suites.

In the Archipelago Los Roques, Venezuela. The Lobster Festival will is held between November 1st and 15th. In this beautiful Island The fishing of the lobster represent 95% of the national production of this crustacean.
Over 168 miles of coastline make up the island of Margarita (Nueva Esparta State in Venezuela), where you can find not only endless beaches and landscapes with different characteristics for all tastes, but with a variety of dishes linked to products from the sea.

Los Roques Lobster Ceviche with pineapple Carpaccio

4 kg of Los Roques Lobster (poached in water with salt and Bouquet Garni then cooled bath Maria inverted)

100cc orange juice

1 tsp soy sauce1 tsp Worcestershire sauce

200 g of red onions

150 g Margarita Island tomato

50 g coriander

50 cc vinegar

1 Avocado

50 grams sweet Venezuelan Aji (Chili).

For the pineapple Carpaccio

1 Pineapple

80 g Ginger

100 cc Syrup

Preparation:
In a large bowl, pour the orange juice, vinegar, soy sauce and Worcestershire sauce. Stir until you have a sauce with good consistency.

Add to the sauce: onions, avocado, tomato, cilantro and diced lobster.

Let stand before service.

For the pineapple Carpaccio, the pineapple should be marinated in ginger syrup for 2 hours.

Then cut the pineapple in very thin slices.

You've just travelled to the South Caribbean, without leaving your kitchen!

Oriental Ceviche

2009-10-02T10:12:00.000-04:00

A couple of weeks ago, we published the Caribbean Lobster Ceviche Don Q Limon and it was a major success. We’ve received many page visits and emails, and the reason behind is simple: Everybody loves ceviche!
It’s one of the healthiest foods you can have, it’s refreshing, it’s easy to prepare….

That’s why I decided to explore more about ceviche, since the preparation is different in every country, and the seasoning and ingredients also vary a lot.

Mauricio Lopez, Chef from Hilton Los Cabos sent me this interesting recipe with Asian reminiscences.

You’ll need:
Edamame
Cherry Tomato
Cucumber
Red Onion
Mango
Fresh Ginger
Lemon Juice
Coconut Milk
Salt
Black Pepper
Soy Sauce
Sake
Fresh Coconut (diced)
Fresh Coriander
Shishimi Togarashi
Roasted Octopus
Scallops
Salmon
Lemon Zests

Preparation:
1- Marinate the salmon for 20 minutes with sake and salt.
2- Boil the octopus in water and salt for 15 minutes, then roast and dice.
3- Marinate the octopus with coconut milk, lemon zests, salt and pepper.
4- Dice and marinate the scallops with soy and lemon juice for 12 minutes.
5- Dice the edamame, cherry tomato, cucumber, red onion, mango, and ginger, and mix them with the octopus scallops and salmon.
6- Serve with Won Ton and/or Corn Tortilla Chips

Do you have your own recipe for ceviche? Share it with us in the comments section!

Would you like to be pampered in one of the most beautiful beach resorts?

Meet the Chef

2009-09-28T16:03:00.001-04:00

Good morning everyone!

This week, I prepared this nice interactive map where you'll see all of our chefs, with their favorite food and best cooking tips!.

Is anything else you would like to know about our chefs? Add your questions in the comments and we'll update the map with the information you want to know!

Note: If you are not able to see the map with it's marks and info, you can also see it on http://www.scribblemaps.com/#id=HiltonChefs