Innovative, fresh, healthy and delicious: check out this unique recipe by Grand Velas Riviera Maya Chef Daniel Garcia. Featured at our gourmet Mexican restaurant, Frida, this dish was the star of one of the culinary demonstrations held during Food Blogger’s Camp 2011.
Fresh Tuna Tiradito in a Black Aguachile and Pickled Onion Sauce, Green Aguachile
Caviar and Crispy Pork Rinds
Recipe for 1 person
Aguachile:
Ingredients:
200 g Fresh tuna
20 g Finely chopped garlic
50 mls Olive oil
50 g Green tomatillo tomatoes
20 g Fresh coriander
10 g Fresh Serrano chili
20 g Avocado
20 g Squid ink
50 g Freshly grated cucumber
50 g Pickled onion
100 mls Lime juice
10 g Whole garlic
30 g Salt
Blend the tomato with the skinned and seeded cucumber, onion, garlic and avocado. Blend in water, add the lime juice and season with salt and black pepper. Strain and add the squid ink.
Marinate the fresh tuna in olive oil with salt, pepper and garlic for at least 2 hours, then thinly slice.
“We first eat with our eyes”, as the saying goes, and it really seems to be true. Restaurants, television advertisements, billboards and more use the images of food to awaken our taste buds. Even the quintessential dessert cart plays on our desire to choose the most visually-appealing option to eat.
Ever wondered how food looks so appetizing in restaurant and magazine photos? What if we could manage to make our home-cooked meals look so delectable?
Adam Pearson is a professional food stylist who uses his artistic flair to create delicious layouts for big names in the food business. Artfully arranging dishes and ingredients, photos of the dishes he styles showcase the very essence of the platter, season and preparation of the specialty.
Food Blogger’s Camp 2011 attendees are looking forward to Adam’s presentation on Food Styling of Appetizers and Greatest Hits, in which he will be leading students as they deconstruct and put dishes back together for the camera.
Check out Adam’s portfolio on his website http://www.adamcpearson.com/ for ideas of how to wow your dinner guests and plate food to look its best. For more information about Food Blogger’s Camp visit http://velasresorts.com/files/foodbloggercamp/index.html.
For many years, Elise Bauer was a busy executive working in the Silicon Valley for an internet software company and as a strategy and marketing consultant. A member of a large family with two excellent cooks for parents, she eventually began posting family recipes to her website.
With a staff of just “one and a half” (consisting of Elise and acclaimed food blogger Hank Shaw working part time), www.simplyrecipes.com now receives a whopping one hundred thousand visitors per day and was voted best food blog overall at the 2006 Food Blog Awards.
We love how the blog is faithful to its family roots. Many of the recipes are original recipes, old family recipes or those collected by the family over the last 30 years. They are tried and tested in the family home, and reviewers on the site are asked to maintain the same level of etiquette that they might use as an invited guest in the family home.
Though many of the recipes on the site feature sophisticated flavors and cooking techniques, the descriptions and instructions are written in a way that is easy to understand and follow. Here is a seasonal recipe for homemade eggnog which exemplifies the blog’s overall tone, with a familial context and a tried and true original recipe: http://simplyrecipes.com/recipes/eggnog/.
Elise Bauer will be presenting on how to Build Traffic while Building the Food Blog of your Dreams at Food Blogger’s Camp 2011 at Grand Velas Riviera Maya. Visit http://www.simplyrecipes.com/ for more excellent recipes and learn more about Food Blogger’s Camp here: http://velasresorts.com/files/foodbloggercamp/index.html.
Meet Todd Porter and Diane Cu, a couple who share their love of food, travel, gardening and photography on their blog, www.whiteonricecouple.com
Full-time photographers, cooking instructors, freelance journalists and film-makers, Todd and Diane are inspired by love, family, friends, sharing, exploring and great food. In their own words, their appreciation for cooking comes, “from our families and seeing how food has always brought people together. Cooking for and with others is always a point of connection and bonding for us. Plus, we’re also very curious individuals who are always looking to learn from other cultures and discovering another culture’s cuisine”.
Based in Los Angeles, the couple’s work has been featured in many publications, including the Los Angeles Times, Edible Los Angeles Magazine, Ngoui Viet 2 Daily News, LA Weekly – Squid Ink, and Good Bite. Their blog features sections on food, gardening, travel and photography.
Among their many speaking engagements set for the coming year, Todd and Diane will be presenting at Food Blogger’s Camp 2011 at Grand Velas Riviera Maya, showing participants how to tell a story with food from a lifestyle and photojournalistic perspective.
For a sneak peek, check out the couple’s incredible photo portfolio: http://tdphotographers.com/ and learn more about Food Blogger’s Camp here: http://velasresorts.com/files/foodbloggercamp/index.html
Muy fácil de prepara y delicioso!
Rollo Taiwanés
Ingredientes:
400 gr Pechuga de pollo
80 ml Aceite de ajonjolí
100 ml Salsa de chile dulce
10 gr Polvo de oro
80 ml Vino Blanco
4 pzas Tortillas de arroz deshidratadas
120 gr Tomate
80 gr Cilantro
120 gr Zanahoria
50 grs Albahaca morada
Procedimiento: Cocer pollo, desmenuzar, cortar todos los vegetales en bastones. Licuar jengibre, cebolla, cilantro, vino blanco, aceite de ajonjolí, una vez licuado marinar el pollo cocido en la salsa, rellenar las tortillas con vegetales y pollo de chile dulce, polvo de oro, albahaca.
Cortesía de Sen Lin, Grand Velas Riviera Maya
Very easy to cook and delicious! Enjoy it.
Taiwanese Roll
Ingredients:
400 g Chicken Breast
80 ml Sesame Oil
100 ml Sweet Chili Sauce
80 ml White Wine
4 Rice Wrappers
120 g Tomato
80 g Cilantro
120 g Carrot
Directions: Boil and shred the chicken. Cut vegetables into small sticks. Blend the ginger, onion, cilantro, white wine and sesame oil. Add the sauce to the shredded chicken and mix well to coat. Fill each rice wrapper with a mixture of the vegetables and the chicken, fold in the edges and roll to form each piece. Slice in half and garnish with basil.
Aguas Frescas: A Mexican favorite with a new twist from Food Blogger Matt Armendariz
Food Blogger, photographer, cookbook author and food stylist Matt Armendariz shares his unique recipes for Aguas Frescas, a traditional refreshing drink found on nearly every street corner and in every restaurant in Mexico. Matt will soon be at Grand Velas Riviera Maya for Food Blogger’s Camp 2011. The camp will feature expert seminars lead by professional food bloggers and food photographers, culinary demonstrations, wine and tequila tastings, amazing food and more.
We have to agree with Matt, the Pineapple Ginger Agua Fresca is our favorite too!
Here’s Matt’s Recipe:
Ginger Simple Syrup3/4 cup sugar
3/4 cup water
3 pieces of fresh ginger cut into coins
Bring water and sugar to a boil and then add the pieces of ginger. Remove from heat and let cool completely. Strain and discard the ginger.
For the Drink:
4 cups fresh pineapple with 2-4 cups of water to blend
8-10 cups of water
Puree the fruit and water in batches and then strain to remove any seeds or pulp. You can use a fine sieve or cheesecloth and you’ll want to get as much solids out of the liquid. Add the simple syrup to the strained liquid and then dilute with 8 to 10 cups of water. At this point you can adjust the sugar and water levels to your liking. Serve over plenty of ice and enjoy immediately.
For more Aguas Frescas recipes visit http://mattbites.com/2009/02/23/aguas-frescas/ and learn more about Food Blogger’s Camp 2011 here: Grand Velas Riviera Maya for Food Blogger’s Camp 2011.
Hands-on Instruction, Food Demonstrations & Tastings with Internationally Renowned Food Bloggers
Playa del Carmen, Mexico (December 13, 2010) – Who hasn’t experienced the angst of trying to find the perfect gift for a loved one? Fortunately, this holiday season, Grand Velas Riviera Maya provides the perfect present for foodies with its Food Blogger Camp. From January 5-9th, the AAA Five Diamond resort will host seven notable food bloggers and photographers, such as David Lebovitz, Jaden Hair of Steamy Kitchen; Matt Armendariz of Mattbites; food stylist Adam Pearson, and photographers Diane Cu and Todd Porter of WhiteOnRiceCouple. In addition to meeting some of the world’s top food bloggers, participants will enjoy culinary demonstrations from the talented Grand Velas chefs, gourmet gastronomy, a Mexican wine tasting, food styling workshop, introduction to food blogging, and additional culinary seminars at the Food Blogger Camp.
The five-day, four nights Food Blogger Camp 2011 starts at $1340 per person, based on double occupancy. The all-inclusive rate includes all Food Blogger Camp activities, luxury suite accommodations, a la carte gourmet meals at a choice of specialty restaurants, premium branded beverages, 24 hr in-suite service, fitness center, kids’ club, evening entertainment, activities for adults and children, taxes and gratuities, and more. Minimum night and other restrictions apply depending on the resort. For more information and reservations, please call Velas Resorts at 1-866-230-7221 or visit www.velasresorts.com
by Julieta Del Toro
Daniel Garcia Gamez, chef of restaurant Frida at Grand Velas Riviera Maya, has been selected as a finalist (6th of 36 finalists from a list of 609 participating chefs) for the grand final round of the Golden Chef Mexico Challenge, set to take place from the 9th to 12th of December in the beautiful city of Zacatecas.
As part of the prizes to be awarded, Daniel Garcia’s recipe will be included in a commemorative book about the event titled The 100 best chefs in Mexico on the Bicentennial, which will be composed of the most exquisite recipes by the biggest names in Mexican cuisine.
The Golden Chef hopes to promote knowledge of the complexity and richness of food inspired by the smells, flavors and textures of the diverse ingredients that form part of Mexico’s identity.
Congratulations Chef Garcia and good luck in the finals!
Jury @ Golden Chef
Over 100 competitors came from all over Mexico to compete for Chef of the Year 2009.
The top chefs from the states of Yucatán, Tabasco, Chiapas, Campeche, and Quintana Roo all gathered to compete in this amazing event.
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Sat, 5 Feb 2011
