A week ago I was invited by Dona Elena Olive Oil at 49-B Heirloom Kitchen to try out 6 dishes, which are perfect for the upcoming holiday season! These will be included in the 49-B Heirloom Kitchen’s Festive Flavors Holiday Menu that you can go and order from November 20 until January 17 only.
Diners who’ll avail of this special menu will get the chance to receive special gift pack from Doña Elena and winners will be announced 4th week of January 2017.
These delicious limited edition menu was prepared by the lovely chef of 49-B Heirloom Kitchen using Dona Elena Olive Oil and we were lucky enough to test out.
Thankfully, 49-B Kitchen was gracious enough to share the recipe with us that I am now going to share with you in the coming days… starting today.
The first we tried out was the Grilled Shrimp on Patacones. It’s spiced grilled shrimp with tapenade mayonnaise and pico de gallo on fried green saba chips.
16 Fresh Medium-Sized Shrimps, peeled and deveined
Salt and Pepper, as needed
¼ tsp Sweet Spanish Paprika
1 Tbsp Minced Garlic
2 Tbsp Doña Elena Extra Virgin Olive Oil
½ cup Mayonnaise
¼ cup Doña Elena Sliced Black Olives
½ tsp Minced Garlic
½ tsp Chopped Fresh Dill
1 tsp Chopped Fresh Parsley
1 Tbsp Crumbled Feta Cheese
½ tsp Lemon Zest
1 Tbsp Lemon juice
Salt and Pepper, as needed
Pico de Gallo
3 Tomatoes, deseeded and diced
1 Medium Onion, diced
3 Tbsp Chopped Cilantro
1 Tbsp Lemon Juice
4 Large Green Saging na Saba, peel and cut into 4 rounds
Oil for frying
Salt, as needed
Cilantro Leaves for Garnish
Grilled Shrimps: In a bowl, season shrimps with salt, pepper, paprika, garlic and Doña Elena extra virgin olive oil.
Preheat grill or grill pan over high heat. Brush grill with oil to prevent shrimps from sticking. Grill marinated shrimps for 1-2 minutes on each side or until shrimp is opaque.
Tapenade Mayonnaise: Put the mayonnaise, Doña Elena black olives, garlic, fresh herbs, feta cheese, lemon zest, and lemon juice in a food processor. Blend together until smooth. Season with salt and pepper to taste and set aside.
Pico de Gallo: In a separate bowl, mix together the diced tomatoes, onions, lemon juice, and chopped cilantro. Refrigerate until ready to use.
Patacones: Preheat frying oil in a shallow pan over medium heat. Fry the chunks of saba until lightly browned on both sides. Remove saba from oil and flatten by placing the bottom of a plate or a clean can over the saba and press down gently. Return the flattened saba to the hot oil and fry for about a minute or until golden brown and crispy. Remove chips from oil and drain excess oil with paper towels. Season chips with salt.
To assemble dish: Take a piece of patacones and spread half a teaspoon of tapenade mayonnaise on it. Top it with a piece of grilled shrimp and spoon half a teaspoon of pico de gallo over the shrimp. Garnish with whole cilantro leaves.
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