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.

picstitch

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.

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!

Chef Rurik Salazar’s Tamales Nejos

tamales-capella-ixtapa

February 2nd marked a very popular holiday in Mexico, Candlemas day, or Día de la Candelaria.  At Capella Ixtapa we honored Mexican traditions by serving tamales.  But these weren’t just any tamales!  These were Executive Chef Rurik Salazar’s special Tamales Nejos!

They were absolutely delicious and, while I had never made tamales before, I simply had to learn how.  Chef Rurik agreed to teach me, ensuring me the process was simpler than I thought.  Indeed he was right and now I am sharing the recipe with you:

 tamales nejos

Tamales Nejos Recipe

Masa or Tamal dough

  • 8 Tbsp of Corn Flour
  • 1 Tbsp of Vegetable Shortening
  • 1 pinch of Salt
  • N/A Water
  • Ashes of a tortilla

Mix the corn flour with the vegetable shortening, add water slowly and whisk it up until gets spongy, seasoning with the salt and the tortilla ashes.

Duck Tamales Nejos

  • 1 square of a plantain leaf (15 cm x15 cm)
  • 1 Tbsp of shredded duck breast
  • 1 date

Heat up the plantain leaf until it gets soft in a pan on a low flame.  In the middle of the leaf put the tamal dough and stuff it with the shredded duck and the date.  Wrap it like a candy, and steam for 18 minutes.  Garnish with some green mole or any kind of salsa.

 

Buen provecho!

El Chef Rurik Salazar Nos Comparte Su Receta Para Tamales Nejos

tamales-capella-ixtapa

Febrero 2 marca una de las fiestas mexicanas más populares, el Día de la Candelaria. En Capella Ixtapa hicimos honor a esta tradicional fiesta mexicana sirviendo tamales. Pero estos no eran tamales ordinarios! Eran Tamales Nejos, especialidad de nuestro Chef Ejecutivo Rurik Salazar!

Estaban deliciosos, y mientras que nunca he cocinado tamales antes, tenía que aprender como. El Chef Rurik accedió a enseñarme, asegurándome primero, que el proceso era más simple de lo que creía. Y de hecho tuvo razón, por lo cual aquí les comparto la receta a ustedes:

tamales-capella-ixtapa

Receta para preparar Tamales Nejos

Masa para tamales o nixtamal

  • 8 cucharadas soperas de harina de maíz
  • 1 cucharada de manteca vegetal o
  • 1 pizca de sal
  • Agua
  • Cenizas de tortillas

Mezclar el harina con la manteca, añadir agua lentamente y batir hasta que quede una masa esponjosa, sazonar con la sal y las cenizas de tortilla.

Tamales Nejos rellenos de pato

  • 1 cuadrado de hoja de plátano (15 cm x15 cm)
  • 1 cucharada de pechuga de pato deshebrada
  • 1 dátil

Calentar en un sartén a flama baja la hoja de plátano hasta que suavize. Al centro de la hoja poner la masa de tamal y rellenarla con el pato deshebrado y el dátil. Envolverla como si fuera un dulce, y cocinarla al vapor durante 18 minutos. Se puede agregar mole verde o cualquier tipo de salsa como guarnición.

 

Buen provecho!

Celebrate 4th of July With Capella Washington DC

4th of July at Capella Washington DC

As a new resident of Washington, D.C. there is one holiday that I cannot wait to celebrate, and that is the 4th of July.   The history and excitement surrounding this day is unbelievable and unlike any other city in the country.  As the 4th approaches, I cannot wait to see the city’s culture come alive to honor the past and continue to strive for tomorrow.  For those who live in the city, I’m sure you know the contagious aura of excitement leading up to and during the celebration of Independence Day.  This has only increased with the addition of Capella Washington D.C., Georgetown as one of the city’s premiere destinations.

Ever since I first discovered that the hotel would feature an exclusive rooftop bar, lounge and infinity pool, my first thought was “I can’t wait for fireworks on 4th of July”!  The hotel local in the heart of Georgetown is exceptional and it’s no surprise to me that Mr. Horst Schulze, CEO of Capella Hotels & Resorts, chose Washington D.C. as the flagship American home for the next chapter of our brand.  The rooftop perfectly captures the spirit of the city, and will be the place to watch the firework show with the company of great friends, family and loved ones.

The rooftop, unlike The Grill Room and The Rye Bar (which have already become favorite local hangouts) is exclusive to hotel guests.  Consequently it has remained a bit of a mystery.  So I thought I would take this opportunity to paint a picture of what it is like.

4th of July at Capella Washington DCFrom the moment I step off the elevator it is almost as though I am on top of the world!  All around are unobstructed views of some of the city’s most iconic landmarks.  From the Washington Monument to the Kennedy Center to the Potomac, nothing else quite captures the breadth of the city like this view.  The rooftop offers an array of unique accommodations.  For those craving a bit of liveliness, the bar and lounge area are a great place for spending time in a group.  Meanwhile there are more intimate seating options as well if you are looking for a more private moment.  For me, there is nothing like the infinity pool.  I love to relax in the water while taking in the city below.  The rooftop is truly a versatile space!

4th of July Capella Washington DC 2 In order to give locals and visitors alike a chance to experience this unique venue, Capella Washington, D.C., Georgetown is offering a one-night package for the 4th of July that includes dinner, entertainment and of course the perfect setting for celebrating our nation’s Independence.  Hopefully I will see you there!  You can contact the Capella Washington, D.C. reservation team at (202)617-2410 for additional information or you can book online HERE.

Father’s Day At The Grill Room

The Grill Room

Father’s Day is celebrated differently across the world.  In America, a woman named Sonora Louise Smart of Arkansas inspired the national observance of Father’s Day.  The story goes that Sonora lost her mom when she was a teenager and she helped her father, a farmer by the name of William Jackson Smart raise all her younger brothers.  Her family eventually moved to Spokane, Washington and after witnessing all the things that her Dad did for her and her siblings, Sonora decided to approach a local Church organization and ask them to help her recognize the fathers in their community.  June 19, 1910 was the first official Father’s Day celebration. (Read more here).

Yesterday, Capella Washington, D.C. hosted the first ever Father’s Day celebration at The Grill Room.  One guest I had the pleasure of speaking with was John Oliver Smith of Lima, Ohio.  He is the father and stepfather to eight children – seven boys and one girl.  As I sat with John on the outdoor terrace, enjoying a delicious Chesapeake Egg Benedict, I was reminded of how history repeats itself in many surprising ways.  John represents all the father figures, who are patriarchs that give so much of themselves to make others happy.  It was a pleasure to sit down with him and get to know his family and honor and appreciate the love our father’s bring to each and every family across the world.

The Grill Room

During our breakfast, John spoke happily to me about how the outdoor seating on the C&O canal felt very European, much like sitting along an Italian canal, or sipping coffee at a Paris café.  “The whole ambiance had a city vibe but was tucked away in such a quiet and luxurious location, with unbelievable architecture,” says John.  I couldn’t agree more and was so delighted that he was able to relax and enjoy this special day in such a peaceful and gorgeous setting.

If you were not able to be here to celebrate this past weekend, there are plenty of other opportunities.  I highly suggest looking into the Fourth of July special, with rooftop views of the firework show at the National Mall!  To see a description of this package and specials for this year, click here.