Isn’t April one of the craziest months of the year? It started in the middle of an Easter vacation that made us believe that it was summer so that, in the end, reality ended up returning us to work on a Monday or Tuesday. And the weather? You leave the house in the morning in a jacket, at noon you would kill to be drinking a mojito in a bathing suit and at night you get a downpour. That is why at El Comidista we bring you a new installment of our weekly menu to put a bit of sanity, even if only in the gastronomic field. As always, a lot of cool recipes with seasonal products. And remember: if you want to find out before anyone else about everything that is cooking you can subscribe to our newsletter and you will receive the weekly menu of El Comidista in your email every Friday. Here you have all the information.
Monday April 19
Has fried chicken been your favorite childhood dish? Normal: when it is rich it is addictive, and the Korean version has everything so that you cannot stop eating it.
Tuesday April 20
They are not too much of a mystery: they are blanched chard leaves that serve as a wrapper for some pellets of classic steak tartare enriched with a few nuts – a crisp point – and a little of the aforementioned creamy Italian cheese.
Spaghetti with marine carbonara
The ‘carbomare’ is a version of this Italian classic that substitutes guanciale for ingredients such as razor clams and prawns. They top a flavored oil with their heads and the creaminess of the egg yolk.
Seasonal fruit: grapefruit
Poor grapefruit, relegated since the eighties to the category of diet breakfast for its bitter point and its lightness. Have you tried it roasted?
Wednesday April 21
A classic dish that highlights the potatoes thanks to a batter and later braised in a plump and tasty sauce, thanks to garlic, onion and saffron. In addition, we propose a menu for the whole day.
Filled with a tasty mixture of vegetables and beans with cheese, topped with a fresh and spicy sauce and topped with more melted cheese, these enchiladas will convince all audiences.
Spicy chocolate curd
Although it may seem very modern and rare, the combination of chocolate and spicy dates back to the beginning of the consumption of cocoa. In this curd we use Espelette pepper as spicy, but cayenne or even fresh chili can work the same.
Thursday April 22
A dish named after a Portuguese aristocrat that combines clams with two of its indispensable allies: garlic and lemon juice, lightly cooked to thicken and lose some acidity.
Mackerel with potatoes, onion and almond gremolata
We cook the mackerel on a bed of potato and onion, using a low pot instead of the oven. We will get a comforting dish without being overheated, and we will refresh it with a bite of parsley and almonds.
Friday April 23
We can’t call them “nuggets” by legal imperative, but these pea and mint bites are crunchy, flavorful, and infinitely healthier than the industrial version of chicken.
Cuttlefish stew with chickpeas
If you find it difficult to cook cuttlefish, here is a dish as simple as it is infallible that will end all your prejudices. And that will transform any daily meal into a feast.
Mini cheese and caramelized banana tarts
The sweetness of the banana makes it one of the favorite fruits in confectionery. In this recipe it is caramelized with a little brown sugar and added to a classic ‘jetapostre’: the cheesecake.
Saturday April 24
A southern recipe to emulate Frank Underwood, control the free world and wiggle your fingers. Up to the elbows. While you think about things like planetary domination and high treason strategies.
Sunday April 25
Sirloin Wellington was made a few decades ago and was found on many tables for Christmas. In this recipe we give it a spin and, instead of meat, we use salmon and cream spinach.
The cake of the enraged Virgin
An old bakery in Guitiriz (Lugo) lives only from the preparation of this dessert. According to legend, it was born thanks to the Virgin turning ash into cornmeal. And then, somewhat pissed off, she devastated the village.
There is life beyond cava and champagne to toast on these dates. Coquito is a typical Puerto Rican cocktail made with coconut cream and rum that can give a different touch to your after-dinner.
If you want to read our previous weekly menus, click here
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