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Macadamia Crusted Salmon Filet with Pisco-Based Sauce, Exclusively From Taranta

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Macadamia Crusted Salmon Filet with Pisco-Based Sauce by Taranta Restaurant (Boston, MA)

Macadamia Crusted Salmon Filet with Pisco-Based Sauce by Taranta (Boston, MA)

So today we are kicking off Day 2 of our “Pisco Day” Special Weekend Edition! And it’s great to do it with a wonderful recipe exclusively from Taranta‘s owner Jose Duarte, a Peruvian top chef and one of America’s leaders in “green” restaurants. Taranta is one of the very few restaurants in the U.S. to be a Certified Green Restaurant. In fact, Taranta was recently named among the “50 Best Restaurants in Boston” by Boston Magazine.

And if you are in the Boston, MA area, you might want to stop by Taranta this weekend. Taranta will be offering a Pisco Sour tasting to all its customers in celebration of “Pisco Day”!

So here it is….today, chef Duarte shares with us his recipe for a Macadamia Crusted Salmon Filet with a Pisco-based sauce….YUM! Thanks to chef Duarte for sharing this great recipe with us!

MACADAMIA CRUSTED SALMON FILET

By: Chef Jose Duarte, Taranta (Boston, MA)

 

Ingredients: (Serves 4)

4 pieces of salmon 8 oz each

1/2 cup Crushed macadamia nuts

1/2 cup breadcrumbs

1 spoon lemon zest

1 cup of Sicilian Blood Orange Juice

1/4 cup of Peruvian Pisco

1/2 cup of heavy cream

Bunch of Asparagus, grilled

2 cups of Arborio Rice

Thyme

 

To make the risotto cake:

Make rice following a standard risotto recipe, expand in a sheet pan and let it cool, place in a mixing bowl and add, salt, pepper, 1/4 cup of cream and sprinkle some thyme, make muffin shape pieces and cook until the sides are crispy.

 

To make the crust:

Mix breadcrumbs with macadamia, lemon zest, add salt and pepper to taste.

 

To make the sauce:

In a medium sautee pan bring the juice o a boling point then add pisco and cook for 2 minutes, reduce flame and gradually add 1/2 cup of heavy cream mixing with a wisk. Salt Pepper to taste.

 

Cooking the Salmon:

Season salmon pieces, then sear on high heat on a large pan, Remove and crust with macadamia mix, place in preheated oven at 350 for 10 – 15 minutes until crust is golden color. Do not overcook the fish otherwise it will dry.

 

Serve by placing the risotto cake on the bottom of the dish, then the asparagus, then the crusted salmon and finalize with the sauce.

 

Bon Apetit!

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Written by Catherine Castro

February 8, 2009 at 9:31 am

Peru Aims To Plant 40 Million Trees by February 20 To Mitigate Climate Change

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Reacting to “green” specialists stating little could be done to avoid average global climate to raise by 2 degrees Celsius, the Peruvian Ministry of Agriculture is aiming to plant 40 million trees nationwide in a project that has been planned for months, as El Comercio newspaper reports.

The areas targeted for plantation were carefully selected according to the quality of the soil and water. The government expects capturing around 573,000 metric tons of carbon dioxide per year from this project.

What is relevant about this project, in addition to its “green” benefits, is that it will generate about 128,000 temporary jobs in the first quarter, and even business behind the fact that the cost per ton to develop “clean” mechanisms or carbon bonds around the world is 12 Euros and considering you can capture more than 25 tons of carbon dioxide from 1,000 trees.

Written by Catherine Castro

January 8, 2009 at 9:32 am

Peruvian Government Further Strengthens Position Towards a “Greener” Peru

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greenThe Peruvian Ministry of Environment announced the creation of its new organization “Organismo de Evaluación y Fiscalización Ambiental” (OEFA) which will be responsible for overseeing and sanctioning mining and energy businesses that don’t comply with environmental standards, as Andina via RPP reports.

Starting tomorrow Thursday, January 8, OEFA will be recruiting and hiring in the next three months, and will be ready to open in March 2009.

This new entity is another way in which the Peruvian govenrment continues promoting its commitment in making Peru a “greener” country, including its investments in the next years to protect its tropical rainforests as I mentioned on my earlier post.

Written by Catherine Castro

January 7, 2009 at 11:11 am

Posted in green, News

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Peruvian Jose Duarte’s “Taranta” Ranked Among Top 50 Restaurants by Boston Magazine

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boston_printIt is always great to hear whenever a Peruvian succeeds abroad. Boston Magazine’s latest Dining Features Article names Jose Duarte’s restaurant Taranta among the “50 Best Restaurants” in Boston!

If you have been following my postings, I am sure you might recall the note I did on Jose’s innovative efforts on implementing “green” initiatives in the restaurant business. Click here to read my post if you missed it.

Here is how Boston Magazine’s ranking worked:

What we’ve come up with is an unprecedented ranking of the top 50 restaurants in the city, as collectively judged by the Globe, the Herald, the Phoenix, Zagat, Yelp, the Phantom Gourmet, and select posters from the Boston board on Chowhound. And, of course, ourselves, in the persons of food editor Amy Traverso and features editor Jolyon Helterman (a Cook’s Illustrated alum), with help from our critic, Corby Kummer. We reviewed the reviews, standardized the scores, and, using a little statistical wizardry, calculated a hierarchy of culinary excellence.

Listed under # 34, Taranta is described as:

Peruvian cuisine is a dizzying fusion of Spanish, African, Asian, Italian, and French influences. At this North End spot, Peruvian meets southern Italian for an even headier mix. ORDER THIS: Pork chop with sugar cane–rocoto pepper glaze.

Congratulations to Jose, and keep up with the success!

Written by Catherine Castro

January 6, 2009 at 6:34 pm

Renovations Along Lima Beach Area “Costa Verde” Could Bring More Attractions for Tourists by 2010

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cv2cv1If you have been to Lima, most likely you have seen the Larcomar shopping center right on the beach and the Costa Verde (Green Coast, in English) in search of a good ceviche in the Miraflores district.

According to Peru’s newspaper El Comercio, the Costa Verde area will be renovated, and will include:

  • A greek amphitheatre with ocean view for approx. 3,000 people
  • Two ocean water pools (similar to the ones you might have seen in Portugal) — one for swimming and the other one for families
  • Recreational and sports areas, including bike trails
  • New access areas (bridge between the hill and the beach area)
  • Development of green areas

This project called “La Nueva Costa Verde” (The New Green Coast) will start to be built next year and is expected to be finalized by 2010.

Should be a nice area to hang out if you stay in the hotels nearby the ocean in the districts of Miraflores or San Isidro — two common areas tourists stay at.

Written by Catherine Castro

December 16, 2008 at 12:09 pm

America’s Green Cuisine Gem…and He’s Peruvian!

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joseWhile in Boston, I am getting to know great sites and restaurants, but I didn’t expect to learn about Peruvian-related green cuisine! Ladies and gentlemen…let me introduce you to Jose Duarte, a Peruvian successful chef and restaurant owner of Taranta. Jose’s gastronomic style brings the wonders of two of the best cuisines in the world: Italian and Peruvian. I tried a gnocchi made with a culantro-based sauce that clearly reminded me of the Peruvian “seco de cordero”. It was a taste that brought me back home.

Located at the North End in Boston, the entrance door welcomed me with a pair of opening curtains perhaps as a sign I was entering into something new…and it was. I was greeted by Jose who since the beginning was really nice and patient to walk me through his business, his background, and of course his culinary expertise which was very exciting.

According to the Green Restaurant Association, Boston is the second largest green city (after New York) and it was great to know one of its leaders is actually Jose. According to a recent Boston Globe article, here are some of his green achievements:

  • The wine list is biodynamic, sustainable, and organic
  • The restaurant is eliminating bottled water, putting in its own carbonation and bottling system
  • The straws are green – they’re made from a corn-based polymer
  • The business cards are made from 100 percent post-consumer recycled paper and printed with soy ink
  • He wears an organic chef’s coat
  • Uses LED candles instead of wax

And particularly about bottled water, his Taranta “Going Green” blog on a December 4, 2008 post says:

“Just installed our own bottling and carbonation system for water, a very eco friendly alternative to bottled water with a carbon footprint. We will be filling and reusing our own bottles, this will reduce our storage space, less boxes being driven and less bottles to recycle. The flavor is excellent and we are continuing our funding program by donating $1 for each bottle sold to the City of Boston Green Energy Fund. We will also feature an aluminum portable bottle in our Peruvian Culinary Adventure to in March 2009 courtesy of Natura Water.”

Great, huh? But here’s what was also pretty interesting to me: I tried the Peruvian flagship drink Pisco Sour and Jose made me notice something peculiar about it: the foam. His pisco sours are made from powdered egg whites, which ensures health standards are met and avoid viruses such as the salmonella that most other restaurants don’t keep in mind. The taste and body of the pisco sour is great made out of a great quality pisco from Peru. With that excuse, I made sure I had one for dinner after my chat with Jose.

As a Peruvian, it is great to see how he is leading the way on green restaurants. And even more so if you can enjoy a great Italian delicatessen with a Peruvian kick (yum) and support environmental sustainability! Go Jose!

Taranta is located at 210 Hanover Street, Boston, MA.

Written by Catherine Castro

December 14, 2008 at 9:48 pm

Staying Green: Peru’s Commitment to Global Environmental Sustainability

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forestIn the search for global environmental sustainability, Peru is a key player in protection of tropical forests. In fact, Peru has the fourth largest area of tropical forest in the world after Brazil, Democratic Republic of Congo and Indonesia.

As a BBC Latin America news article states, the Peruvian government has committed to US$ 5 million a year in its fight to preserve climate change via the presevation of its tropical forests. The government has calculated that Peru needs about US$ 25 million a year for the next 10 years to be able to save or conserve initially at least 54 million hectares of forest, which could rise to 60 million.

So on your next trip to Peru, a wonderful diversity of tropical forests awaits you. But please be mindful of the need to preserve them in a clean and safe way to ensure we provide the best this world can offer to our future generations.

Written by Catherine Castro

December 8, 2008 at 12:08 am