Questions? Contact us.
Diana Betancourt
Individual Reservations
787.636.3037
Awilda Muñiz Ruiz
Corporate Sponsors
787.354.2560
Included with your reservation:
Pumpkin, Turmeric and Recao Chutney
Farm:
Al Sol de Hoy
Vegan Option:
Yes
Gabriel Hernández is the Executive Chef at Verde Mesa, a restaurant established 11 years ago in Old San Juan, and a pioneer in revitalizing the use of local products. Chef Gabriel was nominated as semifinalist in the Best Chef of the South category by the James Beard Foundation in 2018.
2lb fish preferably grouper, chillo or swordfish, portioned at 6 ounces salt to taste
White pepper to taste
1/2 cup olive oil
3 tbsp vegetable oil
1 lemon cut into slices
Before the event: make sure to marinate the fish
In a glass container, place the fish on the bottom, add olive oil, salt, white pepper and lemon slices.
Gently handling the fish, marinate it all over, leaving the lemon slices.
Marinate for 30 minutes in the fridge, preferably 1-2 hours. Before starting to prepare it, leave it out of the fridge for 30 minutes.
After marinating, in a frying pan at medium high temperature, seal the fish for 2 minutes on each side, this depends on the type of fish and desired thickness.
If necessary and depending on the thickness, finish the fish in an oven at 375F for 5 more minutes.
Let rest before serving
3lb pearsquash peeled, cut into 2 ”thick slices and center removed. salt to taste
White pepper to taste
1/2 cup olive oil
3 tbsp vegetable oil
2 cloves of garlic
1 clove (5g) ginger
1 tsp soy sauce
3 tbsp vegetable oil
1 lemon cut into slices
PEAR SQUASH:
In a pot with boiling water, place the pearsquash and boil for 5 minutes. Using a wooden toothpick to check its cooking, it should go in easy but put a little resistance in the center. The rest of the cooking is finished on the grill.
In a mixer, place all the ingredients and process until having a homogeneous consistency, if necessary add more oil.
In a rectangular glass container, place the pears quash first, and then their marinade, making sure that all parts are covered, leaving the lemon slices on top of the chayotes.
Marinate for 30 minutes or place in the fridge preferably 1-2 hours. Before starting to prepare it, leave it out of the fridge for 30 minutes
After marinating, in a frying pan at medium high temperature, with 2 tbps of oil sear the pearsquah for 3 minutes on each side. It depends a lot on the type of pear squash, use a wooden toothpick to verify cooking.
If necessary and depending on the thickness of the chayote, finish it in an oven at 375F for 5 more minutes.
Let stand before serving.
(Included in box – You do not need to buy these ingredients)
2 cups squash, chopped into small squares 1/2 cup onion, minced in small squares
1/2 cup minced sweet chili
1/4 cup white raisins
1 tsp coriander seeds
1 star anise
1/2 cup white wine
1/2 cup white vinegar
1/4 cup white sugar
1 tablespoon fresh turmeric diced
1 tbsp honey
1 tsp salt
In a large saucepan or medium saucepan over high heat, place all the ingredients except the pumpkin. Bring to a boil for 2 minutes.
Bring the pan to medium-low heat and add the pumpkin.
Cook for 10-15 minutes or until the vinegar evaporates almost completely, all the ingredients have been incorporated and the pumpkin is cooked but still with a bite.
Let it rest for 15 minutes or until it reaches room temperature, and store. It can last for 6 months in a sealed container.
It can be used immediately if desired
4 cups of cooked white beans
1 1/2 cups lilac onion
1 1/2 cups sweet chili or red bell pepper
1 tsp coriander seeds
1 3/4 cup olive oil
1/4 cup white vinegar
1 tbsp of honey
1 star anise
1 bay leaf
2 recao leaves or cilantro
Salt to taste white pepper to taste
Mash the coriander seeds in a mortar, so that they are loose but not powdered. In a saucepan over medium heat, toast until they release their aroma. Reserve. In a pan add the oil and at medium-high temperature fry the onion, peppers, and coriander seeds until they soften, about 4 to 6 minutes. Add honey, vinegar and star anise. Continue sautéing the ingredients for about 2 minutes. Add the beans to cook for two additional minutes. Remove from the heat and add the bay leaf. Leave covered for 15 to 20 minutes until it reaches room temperature. The preserve acquires better flavor after 24-48 hours in the refrigerator. Cut the “recao” or cilantro into strips or thin cuts and it will be added at the end.
Questions? Contact us.
Diana Betancourt
Individual Reservations
787.636.3037
Awilda Muñiz Ruiz
Corporate Sponsors
787.354.2560
Questions? Contact us
Diana Betancourt
Individual Reservations
787.636.3037
Awilda Muñiz Ruiz
Corporate Sponsors
787.354.2560