Portobello Sandwich Recipe

We are learning the secret to Orinoco’s recipe for a Venezuelan staple thats easy, delicious.

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Pargo (Snapper) cebiche with Leche de Tigre-
8 to 12 oz Fresh Snapper (one 1 to 2# fish)
2 cups of Key Lime Juice
1/4 cup brunoise red onion1/4 cup brunoise red pepper
1/4 bunch of cilantro (Leaf only)
1/4 cup evaporated milk
1/4 cup fish stock (use bones, head, and trims of snapper or buy already made)
Aji Amarillo (available at most supermarkets)
popped corn to garnish
Pisco liquor.

Arepa de Portobello
For the Arepa:
2 giant portabella S+P (Roast or bake)
1 cup of cornmeal flour (PAN)
1 and 1/4 cup of warm water
2 tbsp butter
1/2 cup of fresh corn
1 tbsp sugar
1 tsp of anise seeds

For de huitlacoche sauce-
1/2 cup of Huitlacoche cup of heavy cream
1/2 cup of thyme
1/2 cup of garlic
(simmer all on a saucepan until reduced to 3/4 cup, blend, strain, adjust salt and set aside)

Plate Assembly-
1 cup sliced shitake
1 cup sliced crimini
2 cups of baby spinach
2 tbsp minced garlic
1/2 cup of fresh corn
roasted portabella arepa cut in 4
huitlacoche cream

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