Cocolón: 2021, we get up

The end of the year 2021 is approaching, it will be remembered as the year in which we were able to get up, after a 2020 mired in the pandemic and an economic and health crisis like we have never experienced.

Although many companies have not yet fully overcome it, they have managed to stabilize. In general, I think that this year the gastronomic sector had good dynamics, we saw new business openings, some with interesting local concepts, others more traditional, some even opened new points of sale, we already have a high-level beverage house in the center Like Nicanor, the emblematic hotels of the city were updated and reordered their ranks, we have some new chefs at the helm who will refresh the offer.

Regarding our positioning we had good news, our dear Caro and Iñaki maintain their Michelin star which revalidates their quality, Nuema is consolidated as one of the best restaurants in Latin America and we have several colleagues who do an excellent job so they will surely join next year, our friend Rodrigo Pacheco was declared an ambassador to FAO to promote food plant health and was selected for the documentary Sown Future, an important project led by the Roca brothers in Girona.

Bomb Alaska.

We also obtained excellent results in the world cheese and tapas championship, together with Jaime Erazo de Mondel and Juan Pablo Holguín; For the first time we participated in the final of the Bocuse de Or by the hand of Nestor Toapanta, recently an Ecuadorian compatriot won the contest as the best young chocolate chef in Spain, and so to name some events and news that are always encouraging.

This year too the research work that captured the Banana Culinary Guide, a work of the School of Chefs together with AEBE, which will strengthen the promotion and leadership of our country in the world market.

There are many pending issues of course, but the important thing is that we start the year with a sector motivated to get ahead, vaccination helped us a lot, it generated confidence and stability, we must maintain it in 2022, which is projected to be encouraging in terms of economic dynamism, the tourism and gastronomy, we have some important events in the city and we must still improve our quality of service, customer service and diversity of offer.

And already getting into cooking topics, for this week’s Cocolón we have a different menu that refreshes the traditional dishes a bit. It is inspired by North American culture, we hope you like it.

Happy Holidays!

Clam Chowder

This is a traditional North American soup, it is made with a classic veloute base, it is mixed with some potatoes and its flavor is concentrated in mollusks such as clams and mussels that are of very good quality and variety in North America, very easy to make and it is ideal for an entrance.

Ingredients

• 100 grams of bacon
• 1 pearl onion
• 4 cloves of garlic
• 1 stalk of celery
• 1 carrot
• 2 tablespoons of flour
• 2 butter spoons
• Black peppercorns
• Thyme
• Laurel
• 1 pound of clams
• 1 pound mussels
• ½ liter of white wine
• ½ liter of poultry stock
• 1 pound potatoes
• ½ liter of heavy cream
• Coriander
• Shall

How will we do it:

1. Chop the bacon into cubes and sauté it in a pan until it releases part of its fat
2. Chop the onion, garlic, carrot and celery into fine cubes as well and sauté them over the bacon, adding the butter
3. When everything takes some color, add the flour and stir.
4. Separately wash the clams and mussels, place them in a pot with the white wine, bay leaf, black pepper and thyme, bring to a boil and remove them, open them and reserve the cooking broth.
5. Add this cooking broth to the previous sauce, bring to a boil and then add the poultry stock
6. Cook over low heat and add the heavy cream, potatoes cut into small cubes and cook until thickened.
7. Add the clams and mussels at the end, season with salt and coriander.

Jambalaya

Jambalaya.

A typical rice from the south of the United States, part of the cuisine known as “cajun” usually includes sausages, meat and shrimp, its flavor is somewhat spicy and with a lot of aroma, its traditional refried is known as holy trinity (celery, onion , green pepper), something similar to our Creole refried. An easy to prepare dish to which you can add more ingredients according to your taste.

Ingredients:

• ½ cup corn oil
• 1 stalk of celery
• 2 pearl onion
• 2 green peppers
• 6 cloves of garlic
• 1 pound raw chorizo
• 1 pound of pork
• 1 pound of uncooked rice
• 2 liters of beef stock
• Tabasco sauce
• Cayenne pepper
• Parsley
• Chives
• Shall
• Pepper

How will we do it:

1. Chop the celery, onion, pepper and garlic very finely and lightly brown them in the oil

2. Add the diced pork and chorizo, brown over the fry and add the raw rice.

3. Cover with the beef broth, season with salt, tabasco and cayenne, cook for 20 minutes, stirring.

4. Let the rice dry and add parsley, chives and correct the salt.

alaska bomb

Bomb Alaska.

Known as one of the most famous desserts in the world, it became famous in New York, it consists of a dessert based on biscuit, ice cream and meringue, which is peculiarly baked, it is usually served whole since part of the show is its presentation when flambé with alcohol and brown the meringue in front of the customer.

Ingredients:

• 6 eggs
• 200 grams of sugar
• 150 grams of flour
• 3 grams of salt
• 30 grams of butter
• 5 grams vanilla essence

For the meringue:

• 3 egg whites
• 150 grams of sugar
• 50 grams of water

Filling:

• Creamy ice cream to your liking

How will we do it:

1. Beat eggs with sugar until it triples in volume.
2. Add flour and salt in an enveloping way, slowly so that the mixture does not fall, it should be done with a spatula.
3. At the end add the melted butter and the vanilla essence.
4. Place on a tray with waxed paper and bake at 160 degrees for 10 minutes.
5. Remove the cake and let it cool.
6. For the meringue, cook the sugar and water until it reaches 120 degrees, it should be dissolved and with a syrupy texture.
7. Beat the egg whites until stiff and add to the syrup in the form of a thread until everything is integrated, then let it rest.
8. In a mold place a layer of biscuit on the base, the walls, fill with ice cream and cover with another layer of biscuit and freeze.
9. Then add the meringue and bake at 230 degrees for 2 minutes until golden brown, you can also brown with a flamer.
10. If we want to add some alcohol to flambé it can be a rum, gin, brandy, sprinkle it on the meringue and light it with a lighter, be careful in this application.