Hilton Chef's from the Americas

Jamaica Jerk Chicken

2013-11-13T13:21:00.000-05:00

Today, we have a delicious recipe from Hilton Rose Hall Resort!

Originally, this dish would be prepared over a low burning pimento wood fire on some green pimento wood branches, that give the meat some extra flavour.
But who has the time or the pimento wood handy!?
You can use a whole chicken cut open on the back so it is flat, thighs, breast or legs, the only difference is the cooking time. For the best results you should marinate the chicken overnight.

There are many ingredients in this recipe but if you are able to get them all, it is well worth the time and effort. You can save the marinated jerk in the refrigerator for two weeks in an airtight container.

Jerk marinade

*   1/2 cup chopped scallion
*   1/2 Scotch bonnet pepper, chopped without seeds (if you like it really hot add a whole)
*   1 tablespoon soy sauce
*   1 tablespoon fresh lime juice
*   2 teaspoons ground allspice
*   1 garlic clove, chopped
*   1 teaspoon coarse salt
*   1/2 teaspoon sugar
*   1/2 teaspoon freshly ground black pepper
*   1/2 teaspoon dried thyme
*   1/4 teaspoon cinnamon
*   1/4 teaspoon ground ginger
*   1/8 teaspoon freshly grated nutmeg
Blend all ingredients in a food processor until smooth.

For the best and juciest results grill the chicken first over charcoal to sear in the juices and add some smokey flavour and then finish them in the oven at 350°F until the juice is clear when you insert a knife or fork.

Typical side dish would be Jamaican Rice & Peas or festival

A must try!

Beef Tenderloin with Coffee and Cocoa Sauce

2013-10-17T22:46:00.000-04:00

Check out this incredible and organic dish from our Executive Chef, German Ghelfi, at Hilton Papagayo Costa Rica Resort & Spa!

These are the ingredients for 4 people.

For the Beef Tenderloin

Beef Tenderloin 1 kg

Baby arugula                                                  4 units
Baby watercress                                             4 units
Edible                                                             C/N

For the garnish

Portobello mushrooms 100 grams

Yellow organic carrots                                      1 unit
Baby organic carrots                                        4 units
Organic green beans                                   4 units
Mini zuchini yellow                                       2 units
Vegetable bouillon                                         3 oz
Butter                                                                20 gram
Extra virgin olive oil                                  1 oz

For the Coffee and Cocoa Sauce

Instant coffee 10 gram

Demi glace                                                     2 oz
Costa Rica cacao                                           1 unit
Skim milk                                                      3 oz
Butter                                                           50 grams
Flour                                                              20 grams

Procedure

Cut the cleaned beef tenderloin 250 grams in servings.

Grill the mushrooms with the oil separate.
Blanch the vegetables in bouillon and immerse in ice water for serving sautéed with butter.
Dissolve the instant coffee in demi glace and dissolve the cocoa in milk boil.
Add the flour to the butter to create a roux.
Present the beef in the plate with vegetables and add the baby greens garnish drizzle beef with sauce.

Be sure to try this dish! Let us know how great you did!

2013-09-12T23:09:00.000-04:00

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 recipe from one of our spectacular Los Cabos restaurants.

Shrimp & Verdi Risotto
The vivid colors of this dish are a vision while the complex flavors are sure to dazzle. Fresh, succulent shrimp, creamy pesto and an afterthought of spice are the star players of this decadent dish.

Ingredients for Shrimp & Verdi Risotto
1 diced Onion
1 diced Garlic clove
1 ½ cup Arborio or Carnaroli Rice (10 ounces)
16 pieces of fresh and Jumbo Shrimp
Vegetable or Fish stock
8 tablespoons Butter
1 cup freshly grated Parmesan Cheese
Olive oil
½ cup Dry White Wine
2 Oz Pesto Sauce with spinach
1 piece Serrano Chile or Jalapeño (chopped) (if you like spicy)

Preparation for Shrimp & Verdi RisottoPre heat the pot with olive oil. Stir the onions & garlic until translucent but not brown. Add rice and stir to coat the grains with oil. Add the wine, reduce heat to medium and cook for 2 minutes. Add the pesto sauce. Add 2 full ladles of stock to the rice. Stir and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 1-2 ladles at the time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 20-25 minutes. Before the last 5 minutes, add the shrimp and Jalapeño mix well. Off from the heat, add butter and Parmesan cheese. Mix well and serve.

Be sure to impress your most exquisite guests!

Surimi Wrap

2013-08-30T23:21:00.000-04:00

Hilton Garden Inn Tuxtla Gutiérrez shares the most popular dish in EL JARDIN restaurant. Even though their menu may change, this dish will remain a key player since it is a truly loved one.

INGREDIENTS

Flour Tortilla 1 pz
Surimi 100 gr
Red Pepper 50 gr
Leek 30 gr
Salt
Pepper
Butter 15 gr
Oil

PREPARATION

Cut the peppers into strips and fry them in butter, add the surimi and seasoned it with salt and pepper.
In another pan, fry the leeks previously cut in strips and add the cooked surimi. Then pour the preparation in a flour tortilla and roll halfway. Then, bend the ends to the center and finish wrapping. Place 2 toothpicks and fry. Once fried, cut it in half and add mayonnaise.
... and Voila!

Colombian Bandeja Paisa

2013-08-08T17:56:00.000-04:00

La Ventana, the signature restaurant of Hilton Bogotá, will take you through a jorney of Colombian flavours, discovering new exiting ways to prepare traditional local dishes.

Ingredients

· Meat: Beef sirloin medallion cooked as preferred and served with “hogao”

· Ripe avocado salad with hydroponic tomatoes, cilantro, lime, olive oil, salt and pepper.

· Patna Rice.

· Poached Eggs.

· Pork belly powder.

· Mashed red beans.

· Fried plantains.

· “Arepas”

· Chorizo from Antioquia.

· Beef sausage.

Directions

Seared the sirloin medallions to the desired temperature. Cover the meat with the “hogao” sauce (a traditional sauce made of tomatoes, onions, garlic, bell pepper, sweet chili peppers, olive oil, salt & pepper). All this was previously cooked at low heat until the tomatoes become crystallized.

Salad: Put together the white onion brunoise with avocado, cilantro and the hydroponic tomatoes. Then add olive oil, lime juice, salt and pepper.

Pork Belly Powder: panfry the bacon, on the side put a boiling pot of water with bay leaves, white onions and celery for 30 min. Then, cook at low heat at a 60 degrees Celsius for 8 hours. Let it cool and then ground it.

Mashed red beans: Cook the grains for 2 hours with water, white onions, bay leaves and bacon. Let it cool and separate the juice (but don’t throw it away) from the beans. Process the beans with a masher and mix it slowly with the juice until you get the desired texture.

Enjoy!

Culinary Details from Villahermosa, Tabasco - Mexico

2013-07-11T16:12:00.000-04:00

Here is a wonderful and detailed introduction about what is found in Villahermosa - Some must try when visiting Hilton Villahermosa & Conference Center...

With 145 miles of coast and more than half of its surface covered by rivers, lagoons and marshes, it is no surprise that a significant part of Tabasco's regional cooking makes use of freshwater fish and seafood. Pejelagarto, Tabasco famous alligator-head fish, is seasoned with lime juice and chile amashito (a fresh, green jalapeno-like capsicum) and used in everything fromtamales to tacos and enchiladas. Most commonly cooked on a grill, pejelagarto is frequently sold in the markets, both raw and cooked, with a long rod or stick running through it, making it easy to place on the grill and turn. Other marine species prominent in Tabasco's culinary repertoire are mojarra, cazón (baby shark), róbalo (snook) and a variety of shellfish, including shrimp and oysters.

Duck, turkey, iguana, armadillo, tepezcuintle (agouti) and deer are among the sources of animal protein consumed by the pre-Hispanic people of Tabasco and still prepared today in rural areas, although the chicken, beef and pork introduced by the Spaniards in the 16th century are more common in the cities. In fact, Tabasco is one of Mexico's largest producers of cattle, in addition to raising sugarcane, cacao, coffee, corn, rice, peppers, bananas, coconuts, pineapple, watermelon and a variety of exotic fruit, such as zapote roja (red zapote) and anona (star apple.)

All of this, plus the herbs and spices used in tabasqueña cooking, are found in the famous Pino Suarez market in Tabasco's capital, Villahermosa. Achiote (annatto) the seed of the bixa orellana tree, is the basis of a regional seasoning paste, and the traditional Mayan herbs, chaya, momo and chipilín are always available.

These herbs are used to flavor the regional tamales, usually filled with pork, pejelagarto, chicken or iguana. The unique tamales called poche consist of pork or other meat mixed with rice and wrapped in momo or hierba santa leaves. Tamales de chaya (the herb sometimes called "Mayan spinach"), tamales de camaron - stuffed with diced shrimp and flavored with chipilín - and chanchamitas de cerdo, pork tamales seasoned with achiote, are local specialties. No self-respecting foodie would visit the Pino Suarez market without tasting at least two or three kinds of tamales.

Other antojitos, or snack foods, in this area of Mexico known for its spices, include empanadas de pejelagarto (fish turnovers) torreja de plátano verde (fried green plantain patties) torta de chaya (chaya, ham and tomato omelet) and yuca en naranja (yucca cooked with garlic and orange juice.)
Los Tulipanes restaurant, in Villahermosa, features a wide array of these antojitos, as well as a selection of guisados, or platos fuertes (main dishes.) Chiclino, shredded baby pig ( lechón) cooked in banana leaves, is served with a red pipian sauce that reflects the Mayan tendency to use seeds in cooking, in this case pumpkin seeds. Other tabasqueña main dishes include estofado de gallina (a rich chicken stew), frijoles negros con carne salada (a black bean and pork dish), robalo a la tabasqueña (snook cooked with Tabascan seasonings) and pollo en chirmol (chicken in a pumpkin seed and chile sauce.) Among the more traditional dishes of the Chontal, whose towns and villages are spread out along waterways, are grilled armadillo, crawfish in ancho chile sauce and crab in red pipian.

To top all this off, the local desserts rely heavily on the abundant tropical fruit. Candied limes filled with coconut; yam- and guava-filled sweet tamales; and a pudding made with a small, wild papaya are among Tabasco's best-known treats for anyone with a sweet tooth. Oatmeal cake, coconut bars, banana bread and yucca fritters are also popular.

Beverages range from the thick, hot corn drink atole, especially a Pre-Hispanic version called chorote, a corn-and-cacao drink, to balche, a mildly alcoholic drink served ice cold, made from fermented pineapple rind. Aguas are made from guava, pitahaya, pineapple, guarapo (sugar cane juice) and other local fruit. Chocolate is still the king of beverages, often served in the same kind of filigreed gourds depicted on Classic Mayan vases.

What are your thoughts on this? Does it also sound delicious to you?

Hilton Santo Domingo Seafood Zarzuela

2013-06-12T18:18:00.000-04:00

Let us introduce to you the Mediterranean Seafood Zarzuela from our Hilton Santo Domingo!

Mediterranean Seafood Zarzuela (Spanish stew)

INGREDIENTS

w Grouper fillet                                    1.5 Oz.
w Green mussels                                  3 Oz.
w Clams shells                                      3 Oz.
w Black Tiger Shrimp 16/20               4 Oz
w Azafran                                              0.1 Oz.
w Fresh garlic                                       1.5 Oz.
w Fresh onion                                       2 Oz.
w Fresh dill                                          0.1 Oz.
w Coriander                                          0.1 Oz.
w Lemon grass                                   0.1 Oz.
w Pernod                                               0.3 Oz.
w White wine                                        2 Oz.
w Fish broth                                           4 Oz.
w Crushed red pepper                         0.1 Oz.
w Olive oil                                                0.5 Oz

DIRECTIONS

In a heating pan put the olive oil, onion and garlic,. When they are brown, add all the sea food (fish, mussels, clams and shrimp). Sautée for a few minutes and add the white wine and the spices. Salt and pepper to taste, 2 minutes before serving add the pernod, these will give the plate aroma and liquorish flavor.

In a medium bowl put “La Zarzuela” without any sauce, and in a shot glass add the sauce. Decorate with lemon grass and slice of lemon.

What a wondeful dish! How did your come out?

Papagayo Peninsula Mahi Mahi Cylinder

2013-06-04T16:48:00.000-04:00

The Executive Chef from Hilton Papagayo Costa Rica Resort & Spa, German Ghelfi, shares with us a unique recipe that promises to leave your guests WOWed!

Recipe for 10 guests

Ingredients
2,5 kg of fresh mahi mahi filet
200 g of mixed fresh herbs
2 eggs
100 g chopped onions
80 g green peppercorns
100 cc first cold pressed olive oil
2 large carrots
Fresh chillies and heirloom grape tomatoes

Method

Clean the mahi mahi filet, using only the center of the filet – the part of the filet with the most solid texture. Using plastic wrap, roll the mahi mahi filet tightly to form a cylinder.

Blend the herbs, onions, and green peppercorns in a food processor to create a paste.

Cut the carrots and blanch in boiling water for no more than 15 seconds, and immediately submerge in ice water to prevent further cooking.

Open the plastic and remove the fish cylinder.

Coat the mahi mahi cylinder with the herb paste.

Place the slices of blanched carrot on the plastic, and the herb-coated mahi mahi on top of the carrots. Roll tightly to create the cylinder.

Chill in the refrigerator for minimum one hour.

To cook, steam for 12 minutes. Cut steamed cylinder in 2 cm slices and serve, garnished with fresh chilies and heirloom grape tomatoes.

Superb! Let us know how you did and what your guest´s commented!

Hilton Los Cabos introduces the best Cheese Dip!

2013-05-21T12:48:00.000-04:00

Are you inviting guests over to your place soon? Here is a delicious recipe for a cheese dip by our Executive Chef Mauricio Lopez from Hilton Los Cabos!

Tequila Infused Queso Fundido

With its fiery flambé finish, this zesty Mexican cheese dip is sure to impress!

Ingredients for Queso Fundido
4.5 oz queso manchego (shredded)
4.5 oz queso oaxaca (shreadded)
1 oz sautéed mushroom
1 oz sautéed poblano chile
1 oz sautéed chorizo sausage
1 oz tequila
Tortillas

Preparation and serving instructions
Warm the molcajete over fire or in the oven. If you do not have a molcajete, use stone bowl or a pot. Melt the cheese in the molcajete, then add the mushroom, poblano chile and chorizo. Mix well.

On the side, flambé the tequila and add to the melted cheese. Serve with warm tortillas.

This is the best dip to serve your guests! Surprise them!

Argentine BBQ @ Hilton Doubletree Cariari

2013-05-15T19:11:00.000-04:00

Check this out: Hilton Doubletree Cariari prepares Argentine Barbecue at their restaurante and the Chef shares the perfect recipe for making ´Chimi Churri´.

Argentine Barbecue by Hilton Doubletree Cariari

Last 2012 we started to prepare the Argentine Barbecue every Wednesday in Las Tejas restaurant at the hotel. We called it an Argentine barbecue for practicality because in some cases the possibility of getting some cuts used in Argentina it costs a bit to get in Costa Rica so is not exactly a traditional Argentine barbecue.

Usually an "asado" in Argentina consists of offal and meat, whether it be beef, pork, chicken and fish, and generally beef cuts used are whole pieces that are cooked slowly on the grill.

The most used cuts are:

The strip or rib roast

The "vacio" or flank
The loin as is known in Argentina or Tenderloin as is known in Costa Rica
The flank steak
The tail of rump
The pig matambrito
Whole chicken barbecue

And for the offals, the most used are:

The chorizo (with which is made the famous known choripan)

The beef sweetbreads
Chitterlings
The sausage
The kidneys

Returning to what I said before about practicality, we at the hotel do not have a charcoal or wood grill with a system to raise or lower the grill to cook the whole cuts slowly so they do not burn on the outside and remain raw inside. At the hotel we use a gas grill and if it is true that temperature control is not the same as working with the grills listed above. For this reason we do not cook whole pieces but we make small cuts of tenderloin steaks, prepare chicken thighs instead of whole chicken and cooked fish fillets. Of course we do also the Argentine sausage which is readily available in supermarkets and butchers in the country.

In relation to the inner parts or offals, we have tried to offer them but have not had good reception from the guests as they are not used to eat these type of foods.

Let's talk about the side dishes for the roast:

All good barbecue must be well accompanied by red wine and some "picada" while the meats are on the grill. The "picada" consist of small cuts of cheese, salami, olives, potato chips, assorted cold cuts and is generally the time where friends share stories and have fun at the same time on the grill.

To accompany the meats I recommend some salad and "papas al plomo" or baked potatoes, which consist of potatoes wrapped in aluminum foil previously salted and sprayed with olive oil and then placed directly over the coals. And something you can not miss in any barbecue is the "chimi churri", while there are many recipes for "chimi churri" as people who do it, I'll leave give you my recipe to try it at home.

1 head of garlic finely chopped

2 Rolls of parsley finely chopped
1 teaspoon of chil pepper flakes
1 tablespoon of paprika
Salt and pepper to taste
Neutral oil (may be corn, canola or soy) until cover all the ingredients
1 tablespoon of white vinegar
And finally mix all ingredients

Voila!
What do you think? Ready to try it? Enjoy!

BBQ Pulled Pork Martini

2013-05-09T18:40:00.000-04:00

This week we have a fantastic recipe from our Executive Chef from Michael Dannecker of the Hilton Rose Hall Resort & Spa in Jamaica.

BBQ Pulled Pork Martini

Ingredientes:

Cooked jerk pork                                     1/2 lb
Butter                                                         2 tsp
Green bell peppers, diced                        ¼ lb
Onions, diced                                           ¼ lb
Garlic, chopped                                        1 oz
BBQ sauce                                              1 cup
Jerk sauce                                                 ½ cup

Ripe plantain, boiled and mashed 2 lbs

Coconut milk 1 tin
Salt & pepper to taste
Nutmeg

Plantain Chips 6pc

Fried Callaloo or basil leafs 6pc

Preparation:

1. Shred the meat
2. Sautee vegetables in butter for 5 min
3. Mix the meat, vegetables and the sauces keep warm
4. Add the coconut milk and seasoning to the mashed plantain
5. Place a scoop of plantain mash in the martini glass
6. Top with the pull pork and garnish with the plantain chips and the fried leaf

Enjoy!

Risotto alle Fragole di Bosco - A MUST!

2013-04-09T20:39:00.000-04:00

Introducing this week the exquisite dish ´Strawberry Risotto´ by Master Chef Fabio Boschero from Hilton Curacao! You won´t want to miss this one...

Risotto alle Fragole di Bosco

Strawberry Risotto

Ingredients

Servings 4

6 cups water
1 onion, small
1 stalk celery
1 carrot, small
2 ½ oz butter
12 oz Carnaroli rice
½ cup sparkling white wine
8 oz strawberries
salt to taste
1 ½ oz grated Parmigiano Reggiano cheese

Preparation

40 minutes preparation + 20 minutes cooking

Prepare a vegetable broth:
Wash and peel the carrot, celery and half an onion. Place them in a pot and cover with cold water. Place on the heat and bring to a boil. Cook for 20 to 30 minutes from the boil. Season with salt only at the end of cooking.

Once the broth is ready, prepare the risotto:
Carefully wash the strawberries. Remove the leaves and dice all but 2 or 3 berries, which you should leave whole for the garnish.

Melt 1/3 of the butter in a pot over medium heat. Then add the other half onion finely chopped and stir. Once the onion is golden, but before it browns, add the rice. Stir and toast the rice until it absorbs the butter and is almost transparent.

Add the wine to the pot and stir. Once the wine has almost completely evaporates, begin to add the broth a couple ladlefuls at a time. Wait for the broth to almost completely evaporate before adding more broth.

After 12 or 13 minutes of cooking the risotto, add the chopped strawberries. Stir and continue cooking by adding more broth until done. The rice should need another 4 or 5 minutes.

Taste the rice for flavor and doneness. If necessary, adjust the salt. As soon as the rice is al dente, remove it from the heat. Mount the rice by stirring in the grated Parmigiano Reggiano and the remaining butter.

To plate the risotto, try garnishing it with finely diced or sliced strawberries.

Bon Appetite!

Kung Pao Chicken Refined!

2013-03-31T19:38:00.002-04:00

Our Executive Chef, Ziwei Ouyang, shares with you an amazing Kung Pao Chicken recipe that they have available for their guests at the Hilton Garden Inn Liberia, Costa Rica.

Kung Pao Chicken is marinated pieces of chicken sautee with vegetable on chineses wok served with cashews & white rice.

Ingredients:

Chicken Breast	125	grs
Carrot	20	grs
Mini Vainica	20	grs
Broccoli	20	grs
Sweet Chile	20	grs
Onion	5	grs
Wantan dough	1	un
Cashew	10	grs
Jazmin Rice	1	cup
Garlic	1	piece
Ginger	10	grs
Soy sauce	1	tbsp
Soy oil	2	tbsp
Sesame Oil	1	tsp
Corn Flour	2	tbsp
White Wine		to taste

Preparation:
1.       Cut the chicken breast in long pieces and marinate them in soy sauce, garlic, ginger, sesame oil and 1 tablespoon of corn flour
2.       Cut the carrot, sweet chili in julienne style, the broccoli and the onions in small pieces.
3.       Wash the rice and cook with one and a half cup of water only.
4.       Warm up the wok with oil until it is very hot. Sautee the fajita for approximately 1 minute until it has a bit of color on the outside. Incorporate all the vegetables previously cut and cook for about 3 minutes adding the white wine to prevent from burning. Then, add the tablespoon of corn flour diluted in water for the sauce to get heavy, the cashews and onion.
5.       Serve with a cup of rice and decorate with fried wantan pieces.

Impress your guests!

Salmon in Lemongrass Flavor

2013-03-18T10:24:00.001-04:00

Get ready for this delicious recipe from our Executive Chef, Emiliano Sabino, from Hilton Buenos Aires!

Salmon in lemongrass flavor, roasted tomatoes with vanilla and creamy "pesto sauce" in two ways

Ingredients

4 portions of fresh Atlantic salmon, 200 gr. each
4 lemongrass sticks

4 tomatoes
1 fresh vanilla bean
30 g of brown sugar
C / n olive oil

Dry products

40 g blanched almonds
20 g toasted hazelnuts
50 g of parmesan flakes
20 g of toasted bread crumbs with olive oil

“Pesto sauce”

4 cloves of roasted garlic
Basil oil

Insert the lemon grass stick trough the central part of the salmon and cooked it on a pan during 6 minutes per side, should be juicy inside!

Cut the tomatoes into quarters, arrange them on a baking sheet with sugar, together with the fresh vanilla bean, salt and pepper. Cook at 140 C° for 30 minutes. Keep warm until plated.

Set up of the plate

Arrange the roasted tomatoes in the middle of the plate and around of them place all dry products and the pesto sauce. Place the salmon on top of the tomatoes. Serve on a side bowl the rest of the "pesto sauce".

...and Voila!

Ossobuco from Master Chef Fabio @ Hilton Curacao

2013-02-05T10:18:00.000-05:00

You will not believe how delicious this recipe is! Fabio Boschero, Executive Chef Hilton Curacao, promises to leave you Wowed!

Ossobuco

A few recommendations before the recipe:

Ossobuco can be served with classic risotto alla milanese or with a simple risotto with grana cheese (Grana Padano or Parmigiano Reggiano) can also be a good. Mashed potatoes or polenta are also valid alternatives.

Do not use demi-glace or obsolete beef juice, if you do so it means you really do not understand what ossobuco is about.

Do not serve overcooked spaghetti with it as we have seen in many 5-star hotels and Restaurants around the world, and write its name properly.

Not ossibucco or osobbucco or osso bucco; the the name is ossobuco!

Recipe (serves: 2)

For the Ossobuco

· 4 hind veal shank cut 4 to 5 cm thick and 9 to 10 cm large

   100 g celery brunoise
   100 g carrot brunoise
   100 g onion chopped
   200 g butter
   800 ml veal broth
   300 ml white wine
   120 g Prosciutto di Parma PDO (Parma ham) with fat, cut diced
   200 g tomato, peeled, chopped
    150 ml extra virgin olive oil

For the Gremolata

· 3 g lemon rinds, cut brunoise

6 g sprigs parsley, Italian, chopped
3 g cloves garlic, peeled and chopped
Salt and white pepper

Method

1.       Place half of the oil and butter in a casserole and heat over medium flame, season the veal and place in the hot casserole, brown for 5 minutes per side till they are nicely seared and golden brown.
2.      Remove the veal and set aside.
3.      Pour off the excessive fat, add the rest of the butter and the olive oil in the same casserole and add the carrots, the Parma ham, the celery and the onion.
4.      Sauté at low heat until they are wilted.
5.      Turn up the heat.
6.      Add the wine and reduce till almost evaporated.
7.      Add the tomato and the veal broth and bring to a boil.
8.     Carefully arrange the veal in the casserole and spoon some of the vegetables and broth over it, the liquid should cover the surface of the veal, if not, add some more broth.
9.      The casserole should contain the veal just right, however make sure your casserole is not too big or you will end up with to much sauce in the casserole, cxl- the right size brings the liquid cxl with the veal to a boil.
10. Cover the casserole with foil and place in a pre-heated oven at 180° Celsius, continue cooking for 2 hours.
11.   Remove the foil for the last 30 minute so the surface of the veal will caramelize nicely.
12. In the meantime prepare the gremolata by mixing the lemon skin brunoise with the chopped parsley and garlic.
13. At this point the veal will be tender enough that you can eat it with the fork, and the marrow, well-cooked, will develop its characteristic unctuous texture and incomparable flavor.
14. To serve, remove the veal from the casserole and place it in a hot bowl.
15.   Remove the excessive oil from the sauce, add some veal broth if needed, bring to a boil, adjust the flavor and spoon it over the veal.
16. Sprinkle the gremolata on top and serve immediately.

Delicious! Cannot resist making it right now! Let us know how you did!

Five expert ways to prepare coffee

2013-01-10T11:15:00.000-05:00

Coffee connoisseurs will love this post: Five ways that experts use to prepare coffee.

How do you like your coffee? Espresso? Iced? Maybe it's time to try something new... The kinds of coffees that your local cafe will never be able to offer. They require time, patience, knowledge and specific equipment. Welcome to the world of coffee!

ESPRESSO

It’s a concentrated coffee extract that is obtained through applying hot water and pressured steam during +/- 25 seconds. This beverage is the basis for preparations such as espressos, macchiatos, Americanos, lattes and cappuccinos. This beverage has the smallest caffeine content, compared with coffees obtained by other extraction methods.

POUR OVER DRIPPER

Black coffee extraction system with specialized paper filters. It highlights the acidity and the sweetness of the coffees. This extraction takes +/-2 minutes to complete.

FRENCH PRESS

Black coffee extraction system with stainless steel filters. It highlights the sweetness and the body of the coffees. This extraction takes +/-3 minutes to complete.

SIFON

Black coffee vacuum extraction system with stainless steel filters and specialized fabrics. It highlights the floral flavors of the coffees. This extraction takes +/-2 minutes to complete.

KYOTO SLOW DRIPPER

Extraction system for cold coffee. This slow drip coffee machine extracts the coffee with frozen water drops that are dosed during 24 hours. Due to the cold extraction, none of the flavors are lost during the process (with temperatures above 70° Celsius, the coffee lose some flavors) and the final result is a unique coffee drink.

You can find all these coffees at Devotion Cafe, the typical 19th Century Colombian Coffee Store located at the Hilton Bogota Hotel. Their baristas will take you through the preparation of the finest coffees and their techniques. An experience not to be missed when you visit Bogota, Colombia!

Bajan Seasoning

2012-11-02T16:50:00.003-04:00

Today we have a typical Bajan seasoning recipe brought to us by the Hilton Barbados Hotel.

Ingredients
1½ cups vinegar
2 oz thyme
2 oz parsley
1 lb onions
5 oz green onions
2 oz marjoram
½ tsp MSG (optional)

4 Scotch Bonnet peppers or habanero (add more to make it hotter)
4 oz garlic
½ oz ground clove
2 tbs Worcestershire sauce
¼ tsp black pepper
4½ tbs salt

How to preapare it.

Remove the stems from the thyme and marjoram and place in a blender with vinegar. Liquefy. Place the onions, green onions, parsley, peppers and garlic in a food processor and process for 30 seconds to 1 minute. Blend this together with the seasoned vinegar in a mixing bowl. Stir in the salt, MSG, Worcestershire sauce, ground clove and black pepper. Bottle and refrigerate. Leave it to stand for one week, before using as required.

Chef’s Atelier at the Canvas Restaurant in Sao Paulo

2012-10-01T15:27:00.001-04:00

Food is art for your soul!... Check out this interesting proposal at the Hilton São Paulo Morumbi Hotel.

Canvas presents "Chef’s Atelier" and a new menu for Sunday lunch

The Restaurant will offer menus of the day with starter, main course and dessert, with soft drinks; an artist at the place will invite adults and children for a cultural experience.

Creativity and sophistication are two strengths of Canvas Restaurant, of the Hilton Morumbi Sao Paulo Hotel, which launches a new menu for Sunday lunch, replacing the traditional brunch.

For R$65 you can enjoy the day options suggested by the Dutch chef Erik Fois, including starter, main course and dessert, and beverages.

The main attraction, however, that makes the Sunday program even more complete, is the "Chef's Atelier", a space prepared inside the restaurant, where an artist invites the clients to paint with him. There is also a painting corner dedicated exclusively to children.

"With a new artistic and gastronomic proposal, we guarantee that every Sunday our customers has the opportunity to taste dishes that meet the most varied tastes, and enjoy cultural activities for the whole family," says the chef.

If you are visiting Sao Paulo from abroad, check out their 48 hours flash SALE in October 1st and 2nd... Get a 50% OFF at the award-winning Hilton Sao Paulo Morumbi. Book Now: http://ow.ly/e7Wou

Authentic local food by the pool: Meet the JerkMo

2012-09-20T13:19:00.003-04:00

I found this great article on the Examiner about a new culinary proposal at the Hilton Rose Hall All Inclusive Resort ...

Sometimes leaving the hotel is not necessary to taste some of the local fare. At the Hilton Rose Hall Resort & Spa in Jamaica, a one-of-a-kind local specialties food cart offers the resort's guests a bite of delicious local dishes at the tip of their fingers, or the pool.

Known as The JerkMo, this food cart mingles daily from 12 to 3pm and serves up local favorites such as Jerk Chicken and Festival- a delicious sweet fried dumpling that goes well with the spicy Jamaican dishes- with Jerk sauce. These offerings are just like the ones you can find at the authentic carts around the island.

What is the best part? All guests can enjoy the cart complimentary because it is included in the all-inclusive package! Snacking by the pool or the beach with the JerkMo nearby sounds like the perfect amenity to complete your Jamaican vacation at the Hilton Rose Hall Resort & Spa. Jamaica is waiting for you.

So here's our recipe: Jamaican Jerk Chicken

Originally this dish would be prepared over a low burning pimento wood fire on some green pimento wood branches, that give the meat some extra flavor.
But who has the time or the pimento wood handy!?
You can use a whole chicken cut open on the back so it is flat, thighs, breast or legs, the only difference is the cooking time.For the best results you should marinated the chicken overnight.
I know there are many ingredients in this recipe but if you are able to get them all it is well worth the time and effort. You can save the jerk marinade in the refrigerator for two weeks in an airtight container.
For the best and juiciest results grill the chicken first over charcoal to sear in the juices and add some smokey flavor and then finish them in the oven at 350°F until the juice is clear when you insert a knife or fork.

Jerk marinade

*   1/2 cup chopped scallion
*   1/2 Scotch bonnet pepper, chopped without seeds (if you like it really hot add a whole)
*   1 tablespoon soy sauce
*   1 tablespoon fresh lime juice
*   2 teaspoons ground allspice
*   1 garlic clove, chopped
*   1 teaspoon coarse salt
*   1/2 teaspoon sugar
*   1/2 teaspoon freshly ground black pepper
*   1/2 teaspoon dried thyme
*   1/4 teaspoon cinnamon
*   1/4 teaspoon ground ginger
*   1/8 teaspoon freshly grated nutmeg

Blend all ingredients in a food processor until smooth

Recipes from Mexico: Chiles en Nogada

2012-09-04T13:57:00.000-04:00

The chef from the Hilton Mexico City hotel close to Reforma Avenue, just sent us this amazing typical recipe from the Mexican culinary scene: Chiles en Nogada.

Enjoy!

The Culinary Cup of Central America

2012-07-24T11:50:00.004-04:00

The “Copa Culinaria” (Culinary Cup) is one of the premiere gastronomic competitions in Central America, in which chefs from Costa Rica and other Central American countries compete annually. The aim is to exhibit the chefs’ innovative culinary techniques and impress the select group of judges and the general food-loving public. The event is organized by the National Chef’s Association of Costa Rica, and the 11^th Annual Exposition of Hotels and Restaurants (Exphore).

The chefs demonstrate their modern skills and presentations, showcasing products and ingredients locally cultivated and native to Central America. Teams are judged on quality, balance, creativity, and innovation in the preparation of each dish.

Hilton Papagayo’s team this year included Executive Chef German Ghelfi, as the team leader, Team Captain and Chef de Partie, Felipe Espinosa, Pastry Chef Guillermo Carmona, and Assistant Diego Chavarría.

The team performed superbly, receiving second place and silver medal in the pastry category. They received the highest scoring and Silver Medal in the Senior Individual category, which won the team the prestigious Cup in the Individual category.

Congratulations to our chefs at the Hilton Papagayo, for showing that you can offer our guests the best food quality in an All Inclusive Resort!

Molasses Glazed Black Belly Lamb with Sweet Potato Omelet and Pumpkin Fritter

2012-07-12T13:56:00.001-04:00

This recipe is a combination menu which is served at the Hilton Barbados Hotel for special breakfasts (to receive their VIPs and business partners) and several other events in Barbados.

The ingredients of this recipe touches on the history of Barbados through the use of the indigenous Barbados Black Belly Lamb (a very high quality mutton), molasses (a byproduct of sugar cane, the main export product of Barbados), along with sweet potatoes and pumpkin which are both staples in Barbadian cuisine. You will note the components of the Bajan seasoning which is the normal seasoning used in Barbados to flavor meats and fish.

Molasses Glazed Black Belly Lamb:

½ lb Black Belly Loin
2 oz molasses
2 oz Bajan* seasoning – chives, marjoram, thyme, hot pepper, onions , lime juice, clove, curry

Prepare the loin and remove any excess fat .
Marinate with the Bajan seasoning overnight.
Sear the loin on a flat grill to seal in the juices and then finish in the oven until medium.
Remove from the oven and glaze with the molasses, return to the oven and finish.
Once finished to your required temp allow to cool before slicing.

Sweet potato omelet:

2 eggs
2oz Sweet potatoes – cooked and small diced - sweet potatoes are known as a power food
Salt and pepper
1 oz bell peppers – small dice
1 oz chives – chopped

Whisk eggs and add all other ingredients cook flat to resemble a frittata and then cut out with a ring to your required size.

Pumpkin Fritter:

4oz pumpkin – cooked and pureed
6oz flour
½ oz cinnamon
½ oz nutmeg
3 oz brown sugar
1 oz baking powder
Water to get the consistency required

Mix all ingredients together until you get a semi firm batter, drop batter like balls and fry in the deep fat fryer or you can place them on a flat grill which is the healthier option.

To assemble this dish you use small individual casserole dishes. Put the omelet in first, followed by the sliced Black Belly Loin on top of that. Position the pumpkin fritter nestled on the side of the dish . It resembles a tower when finished and you can garnish with micro greens or fried Plantain Chips (which is the chef’s favorite Garnish for this dish) .

*NB: Bajan is the colloquial term for Barbadian meaning of Barbados origin.

Papagayo Peninsula Mahi Mahi Cylinder

2012-07-06T10:08:00.003-04:00

Are you having friends over for dinner? This recipe serves 10 guests... Get ready to impress!

Ingredients
2,5 kg of fresh mahi mahi filet
200 g of mixed fresh herbs
2 eggs
100 g chopped onions
80g green peppercorns
100 cc first cold pressed olive oil
2 large carrots
Fresh chillies and heirloom grape tomatoes

Method

Clean the mahi mahi filet, using only the center of the filet – the part of the filet with the most solid texture. Using plastic wrap, roll the mahi mahi filet tightly to form a cylinder.

Blend the herbs, onions, and green peppercorns in a food processor to create a paste.

Cut the carrots and blanch in boiling water for no more than 15 seconds, and immediately submerge in ice water to prevent further cooking.

Open the plastic and remove the fish cylinder.

Coat the mahi mahi cylinder with the herb paste.

Place the slices of blanched carrot on the plastic, and the herb-coated mahi mahi on top of the carrots. Roll tightly to create the cylinder.

Chill in the refrigerator for minimum one hour.

To cook, steam for 12 minutes. Cut steamed cylinder in 2 cm slices and serve, garnished with fresh chilies and heirloom grape tomatoes.

Enjoy!!

This recipe was brought to you by Chef German Ghelfi from the Hilton Papagayo Costa Rica Resort & Spa... And guess what? This recipe is included in our All Inclusive in Costa Rica!

In July, we have a limited time offer in our Guanacaste Resort: 4th Night FREE + Kids Stay free. So now you don't have any more excuses: Visit Costa Rica! What are you waiting for?

Start the morning with a typical Costa Rican Breakfast: Gallo Pinto

2012-06-18T17:57:00.004-04:00

Costa Ricans cannot live without it... What is so special about Gallo Pinto? There's only one way to know:Try it yourself!!

Traditionally served with eggs and/or steak, Gallo Pinto is one breakfast item you cannot miss while visiting Costa Rica.This is a nutritious treat for all your family.

Ingredients:

1 lb (450 gr.) Fresh or dried black beans
8-10 cilantro fresh sprigs
1 small or medium onion
½ small red or yellow sweet pepper
3 cups (700 ml) chicken broth or water
2 cups (350 ml) white rice
½ teaspoon (2.5 ml) salt
1 Tablespoon (15 ml) vegetable oil
1-3 Tablespoon frying oil

If beans are dried, cover with water and soak overnight, if they are fresh, just rinse them off. Drain the beans and add fresh water to an inch (2.5-cm) above the top of the beans. Add salt and bring them to a boil. Cover the pan and reduce heat to a very low simmer until beans are soft (approximately 3 hours).

Thinly chop the cilantro, onions, and sweet peppers.

Add 1 tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame, then add half of the chopped items and sauté another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes).

Once the rice and beans are cooked you can refrigerate or freeze them. Keep a significant amount of the “black water” with the beans (½-1 cup 120-240 ml). This is what gives the rice its color and some of its flavor. Sauté the rice, beans, reserved chopped onion, sweet pepper and cilantro together in vegetable oil for a few minutes.

Once the rice and beans are cooked you can also refrigerate or freeze them. Make up small batches of Gallo Pinto when you want it by simply sautéing them together.

You can enhance the flavor of Gallo Pinto with Worcestershire Sauce or Lizano Sauce which is a very popular local condiment.

To be fully in line with your new 'Costa Rican' identity, don't forget to recycle your leftovers and trash, don't use more water than what you really need and after breakfast take some minutes to walk around and enjoy the sunshine. No wonder why Costa Rica was named the happiest country on earth! 25% of Costa Rica is protected in Natural Reserves.

The next step is too book your next stay and live an experience of a lifetime!

Pura Vida!

Submitted by the DoubleTree by Hilton Resort near Puntarenas Costa Rica.

Italian Ossobuco

2012-06-11T10:34:00.000-04:00

A few recommendations before the recipe:
•   Ossobuco can be served with classic risotto alla milanese or with a simple risotto with grana cheese (Grana Padano or Parmigiano Reggiano) can also be a good. Mashed potatoes or polenta are also valid alternatives.
•   Do not use demi-glace or obsolete beef juice, if you do so it means you really do not understand what ossobuco is about.
•   Do not serve overcooked spaghetti with it as we have seen in many 5-star hotels and Restaurants around the world, and write its name properly.
•   Not ossibucco or osobbucco or osso bucco; the the name is ossobuco!

Recipe (serves: 2)

Ingredients for the Ossobuco:
•   4 hind veal shank cut 4 to 5 cm thick and 9 to 10 cm large
•   100 g celery brunoise
•   100 g carrot brunoise
•   100 g onion chopped
•   200 g butter
•   800 ml veal broth
•   300 ml white wine
•   120 g Prosciutto di Parma PDO (Parma ham) with fat, cut diced
•   200 g tomato, peeled, chopped
•   150 ml extra virgin olive oil

Ingredients for the Gremolata:
•   3 g lemon rinds, cut brunoise
•   6 g sprigs parsley, Italian, chopped
•   3 g cloves garlic, peeled and chopped
•   Salt and white pepper

Method:
1.   Place half of the oil and butter in a casserole and heat over medium flame, season the veal and place in the hot casserole, brown for 5 minutes per side till they are nicely seared and golden brown.
2.   Remove the veal and set aside.
3.   Pour off the excessive fat, add the rest of the butter and the olive oil in the same casserole and add the carrots, the Parma ham, the celery and the onion.
4.   Sauté at low heat until they are wilted.
5.   Turn up the heat.
6.   Add the wine and reduce till almost evaporated.
7.   Add the tomato and the veal broth and bring to a boil.
8.   Carefully arrange the veal in the casserole and spoon some of the vegetables and broth over it, the liquid should cover the surface of the veal, if not, add some more broth.
9.   The casserole should contain the veal just right, however make sure your casserole is not too big or you will end up with to much sauce in the casserole, cxl- the right size brings the liquid cxl with the veal to a boil.
10.   Cover the casserole with foil and place in a pre-heated oven at 180° Celsius, continue cooking for 2 hours.
11.   Remove the foil for the last 30 minute so the surface of the veal will caramelize nicely.
12.   In the meantime prepare the gremolata by mixing the lemon skin brunoise with the chopped parsley and garlic.
13.   At this point the veal will be tender enough that you can eat it with the fork, and the marrow, well-cooked, will develop its characteristic unctuous texture and incomparable flavor.
14.   To serve, remove the veal from the casserole and place it in a hot bowl.
15.   Remove the excessive oil from the sauce, add some veal broth if needed, bring to a boil, adjust the flavor and spoon it over the veal.
16.   Sprinkle the gremolata on top and serve immediately.

This is one of the Amazing Recipes from Chef Fabio Boschero, that you can enjoy at the Hilton Curaçao Hotel. Try it at home and let us know how it tasted... Or come to the exotic island of Curaçao and experience the Ossobuco prepared by Chef Fabio!