Capella Pedregal’s Red Snapper Veracruz Style

Huachinango a la Veracruzana_

Easter season is around the corner!  In Mexico, as in many other countries around the world, Good Friday is a day where no meat is eaten.  In honor of the holiday, I have asked Capella Pedregal’s Executive Chef Yvan Mucharraz to share a traditional Mexican recipe perfect for the holiday– or any other day for that matter!  If you are a fish lover you should absolutely try it!

Red Snapper “Veracruz” Style

 Huachinango a la Veracruzana_

Ingredients:

  • 500g Red Snapper cut into 125g Fillets (already in Loin)
  • 100g Cous Cous Israeli with Saffron (see preparation below)
  • 2Tbsp Chopped Fresh Parsley
  • 1/3C Toasted Almonds
  • 1 Red Bell Pepper Brunoise
  • 250g Red Bell Pepper Juice (reduced to 100gr)
  • 1 Zucchini Brunoise
  • 1/3C White Wine
  • 2Tbsp Green Olives Chopped
  • 15 Green Beans Blanched
  • 3Tbsp Sun-dried Tomato (Chopped)
  • 2Tbsp Capers (Chopped)
  • 5Tbsp Olive Oil
  • 50g Chicken Stock

 

To prepare the Cous Cous:

In a medium size sauce pan, pour the chicken stock and add the cous cous.  Slowly heat the chicken stock until all the stock has been absorbed by the cous cous.  Remove the pan from the heat, and stir in the toasted almonds, sun-dried tomato, 2Tbsp olive oil and stir.  Add salt to taste and set aside.

To prepare the sauce:

In a separate saucepan, add the reduced Red Bell Pepper juice, white wine and bring the mixture to a boil.  Remove the simmering pan from the heat and add the green olives, capers and zucchini.  Stir the mixture, and add 2Tbsp olive oil and parsley.  Stir to emulsify the sauce and set aside.

To prepare the Red Snapper:

In a non-stick pan, add a drop of olive oil and heat the pan.  Once the pan is hot, carefully place the red snapper fillet in the pan with the skin side down.  After approximately 5 minutes, turn the fish and continue to cook for approximately 2 minutes.

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To serve, place a large spoonful of the cous cous and Green Beans in the center of the plate, top with the fish. Drizzle the sauce around the edge of the cous cous and on the fish.                .

Note: Brunoise is a method of cutting vegetables, usually 3mm or less in size.

This delicious Red Snapper Veracruz Style is one of the most requested dishes at Don Manuel’s Restaurant , so even if you aren’t brave enough to attempt the recipe at home, please be sure to try it here at Capella Pedregal!

Huachinango a la Veracruzana

Huachinango a la Veracruzana_

Pascua está a la vuelta de la esquina! Inspirada en la fecha , en México, como en muchos otros países alrededor el mundo, Viernes Santo es un día donde se come no se encuentran. Inspirada en la fecha  , le he pedido al Chef Ejecutivo de Capella Pedregal, Yvan Mucharraz, que nos comparta una receta tradicional mexicana perfecta para – o cualquier otro día ! Si eres  amante de los pescados sin duda deberías probarlo!

Huachinango a la Veracruzana 

Huachinango a la Veracruzana_

  • 500 gr Huachinango cortado en Filetes de 125gr (ya en Lomo)
  • 100gr Cous Cous israelí con azafrán (cocido)
  • 2TBS Perejil fresco picado
  • 1/3 taza de almendras tostadas
  • 1ea Pimiento rojo brunoise
  • 250gr Jugo de Pimiento rojo (reducido a 100gr)
  • 1ea Calabacín brunoise
  • 1/3 taza de vino blanco
  • 2TBS aceitunas verdes Picada
  • 15ea Habas verdes blanqueadas
  • 3 cucharadas de tomate secado al sol (Cortado)
  • 2TBS Alcaparras (Cortadas)
  • 5TBS Aceite de Oliva
  • 50gr Caldo de Pollo

 

Para preparar el Cous Cous:

En una cacerola mediana, vierte el caldo de pollo y añade el cous cous. Lentamente calienta  el caldo de pollo hasta que todo el caldo se haya absorbido por el cous cous. Retira el sartén del fuego y revuelve con las almendras tostadas, tomates secos, 2 cucharadas de aceite de oliva y revuelve. Añadir sal al gusto y déjalo reposar.

Para preparar la salsa:

En una cacerola por separado, agrega el Jugo de Pimiento rojo reducido, vino blanco y lleva la mezcla a hervir. Retire la cacerola del fuego y añade las  aceitunas verdes, alcaparras y el calabacín. Revuelve la mezcla y agrega 2 cucharadas de aceite de oliva y perejil. Revuelve para emulsionar la salsa y déjalo reposar.

Para preparar el huachinango:

En una sartén antiadherente, añade un chorrito de aceite de oliva y calienta el sartén. Una vez que el sartén esté caliente, coloca cuidadosamente el filete de huachinango  en el sartén con la piel hacia abajo. Después de unos 5 minutos, voltea el pescado y continúa la cocción durante unos 2 minutos.

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Para servir, coloca una cucharada grande del cous cous en el centro del plato  y las habas verdes, cubre con el huachinango cocido. Rocía la salsa alrededor del borde del cous cous y encima del pescado.

Nota: Brunoise es un método de corte de verduras, por lo general X 3 mm o menos de tamaño.

Este delicioso Huachinango Veracruzano  es uno de los platos más solicitados en el Restaurante  Don Manuel’s , que incluso si la cocina no es lo tuyo, por favor, no dejes de probarlo aquí en Capella Pedregal.

Easter Bonfires in Dusseldorf

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Easter is just around the corner and with it the great traditions I love.  When I was younger, Easter was one of the most exciting holidays to me.  I couldn’t wait for my dad saying “the Easter bunny was here, let’s see if he left some chocolate eggs!”  I would run out into the garden to gather as many eggs as I possibly could.  And while I no longer look for chocolate eggs, I still look forward to Easter celebrations!

rsz_easterToday, my favorite Easter activity are the bonfires.  Maybe you have already heard about the Easter bonfires  in Germany, a tradition where huge piles of wood are burned in the countryside?  There are different stories about this tradition but I’ll tell you the story I like most.  Usually, in Dusseldorf we celebrate the Easter bonfire the Saturday before Easter Sunday.  Large bonfires are erected and music is can be heard throughout the countryside.  I’ve heard that this tradition stems from the 16th century and is meant to dispel the winter.  In the past, the resulting ash was then used as fertilizer for the crops.  It feels very cozy and peaceful to watch the fire glomming with people you love, your family or friends.  Grabbing a cool drink, sitting next to the fire laughing, talking and listening to the music – this is the perfect way to usher in Easter.

It is hard to describe the amazing atmosphere while you are sitting next to an Easter bonfire, so I think you should come to Dusseldorf for Easter one day to experience it yourself.  Just ask the Breidenbacher Hof Personal Assistants to show you the best bonfire places during Easter to make sure that you will never forget these Easter holidays for the rest of your life!

Osterfeuer In Düsseldorf

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Ostern steht vor der Tür und mit dem Fest kommen auch die wunderbaren Traditionen, die ich so mag.  Als ich jünger war, war Ostern einer meiner Lieblings-Feiertage.  Ich konnte es nie abwarten, bis mein Vater sagte: „Der Osterhase war da, lasst uns mal nachsehen, ob er ein paar Schokoladeneier versteckt hat!“.  In dem Moment bin ich immer so schnell ich konnte in den Garten gerannt, um so viele Eier wie möglich zu sammeln.  Obwohl ich heute nicht mehr nach Schokoladeneiern suche, freue ich mich trotzdem jedes Jahr auf das Fest!

rsz_easterMeine liebsten Osteraktivitäten sind heute die Osterfeuer.  Kennt ihr die Geschichte, die hinter den Osterfeuern steckt, wenn auf dem Land Berge von Holz verbrannt werden?  Es gibt verschiedene Geschichten zu der Herkunft dieser Tradition, aber ich werde Euch die erzählen, die mir am besten gefällt.  In Düsseldorf werden die Osterfeuer meist am Samstag vor Ostersonntag angezündet.  Überall auf dem Lande sieht man riesige Feuer und hört die Musik bis in die Ferne.  Ich habe gehört, dass diese Tradition aus dem 16. Jahrhundert stammt. Damals glaubte man, dass man durch die Feuer den Winter vertreiben könne. Die dabei entstandene Asche wurde dann zum Düngen der Felder genutzt.  Es ist so gemütlich und friedlich, wenn man das Feuer mit seinen Liebsten, mit Familie oder Freunden zusammen betrachtet.  Ein kühles Getränk genießen und am Feuer zusammen lachen, sich unterhalten oder einfach nur der Musik lauschen – so komme ich am besten in Osterstimmung.

Es ist schwer, die Atmosphäre am Rande eines Osterfeuers zu beschreiben.  Ich denke, ihr solltet einfach nach Düsseldorf kommen, um es selbst einmal zu erleben.  Fragt einfach die Persönlichen Assistenten bei uns im Breidenbacher Hof nach den besten Osterfeuern in der Gegend, damit ihr sicher sein könnt, unvergessliche Osterferien in Düsseldorf zu erleben!

Capella DC Easter Egg Hunt

Capella DC Easter Egg Hunt

Easter is a month away, and I am already looking forward to the festivities!  What is your favorite Easter tradition?  As a child and even now, I have always loved the Easter Egg Hunt and of course, the Easter Bunny.

The Easter Bunny legend began long ago in Germany with an egg-laying hare named Osterhase.  German children made nests and left them outside for the hare to lay her eggs in, which the children would collect as a prize.  Actual Easter Egg Hunting began in America when German immigrants brought their Osterhase tradition to Pennsylvania in the 1700s.  The festivity soon spread across the nation, and baskets replaced nests.  Eventually, the game evolved into a treasure hunt, and the prizes expanded from just hard-boiled eggs to include chocolate, candy, toys and coins.

After discovering the history behind this Easter tradition, my team at Capella Washington, D.C. felt it was only appropriate to establish our very own Easter Egg Hunt.  And not your average children’s hunt, but one especially for the adults.  Picture a city wide hunt with golden eggs, sensational prizes, Washington, D.C.’s most well-known landmarks, and of course, the unique Capella experience.

I am so thrilled to announce the launch our first annual Capella DC  Easter Egg Hunt!

Capella DC Easter Egg Hunt

The Capella DC Easter Egg Hunt Details:

  • One golden egg will be placed in a unique location in Washington, D.C. every weekend, the three weeks leading to Easter Sunday on April 20th, 2014.  Your mission is to keep a look out for the photo clue on Facebook, Twitter, or Instagram the morning of, which will give you a hint to where the Easter egg will be.
  • Next, locate the golden Easter egg and take a photo at the location of you and the prize.  Share your photo with us on Facebook, Twitter or Instagram and be sure to use the hashtag #CapellaEasterEggHunt and tag us @CapellaDC.
  • When you open the Golden Egg, you will find a contact phone number.  Once you call this number, one of our Capella service professionals will reveal your winning prize!  We are offering a wide variety of prizes – from Sunday Brunch at The Grill Room, to a luxury overnight stay at Capella Washington, D.C.

Capella DC Easter Egg Hunt Schedule:

Saturday, April 5th
Sunday, April 7th
Saturday, April 12th
Sunday, April 13th
Thursday, April 17th
Friday, April 18th
Saturday, April 19th
Sunday, April 20th

For more information on the Capella DC Easter Egg Hunt, be sure to contact our Easter events squad at 202-617-2429!  Keep a look out for the first photo hint on Saturday, April 5th at 9:00am!

Easter Traditions At Capella Pedregal

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Easter is one of the most anticipated holidays at Capella Pedregal.  With spring’s arrival, the weather is beautiful and the dessert is bursting with flowers.  There are several events schedule from Easter Egg hunts to a giant feast at Don Manuel’s.  But my favorite is the decorating of the elephant tree.

At the resort, as with other holidays, the employees decorate our elephant tree with ornaments.  This Easter my colleagues and I each created our own Easter bunny to adorn the trees branches.  I love how unique each bunny was and how the tree came together as a whole.

How did you celebrate Easter?  You can leave a comment below or share a photo with us on our Facebook page.