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Chef Fernando Pulido Recipes - Blanca Blue Restaurant and Lounge, Puerto Vallarta, Mexico PDF Print E-mail
Written by Debra C. Argen   
Chef Fernando Pulido - Blanca Blue Rrestaurant, Puerto Vallarta, MexicoChef Fernando Pulido of Blanca Blue Restaurant & Lounge at Garza Blanca Preserve Resort & Spa in Puerto Vallarta, Jalisco, Mexico graciously shares a delicious taste of the restaurant with his recipe for Braised Short Ribs (Costilla De Res Cargada).

 


We met Chef Fernando Pulido during a trip to Puerto Vallarta at the end of April 2014, while having dinner at the restaurant, Blanca Blue Restaurant & Lounge. We had the Braised Short Ribs "Costilla De Res Cargada," which were so delicious that we asked the chef for the recipe. Chef Fernando Pulido graciously shares a delicious taste of the restaurant until you can visit Puerto Vallarta.

Chef Fernando Pulido - Garza Blanca Preserve Resort & Spa - Puerto Vallarta, Mexico
Chef Fernando Pulido

Menu

Chef Fernado Pulido
Blanca Blue Restaurant & Lounge at Garza Blanca Resort & Spa
Braised Short Ribs "Costilla De Res Cargada"

Braised Short RIbs - Garza Blanca Preserve Resort & Spa - Puerto Vallarta, Mexico

Braised Short Ribs "Costilla De Res Cargada"

Ingredients:

2.40
Grams
Short Ribs
0.40
Grams
Sweet Potato
0.40
Grams
Asparagus          
0.60
Grams
Bermuda (Red) Onion     
0.60
Grams
Heavy Cream
0.20
Grams
Butter
0.03
Grams
Ginger
0.03
Grams
Maple Syrup
0.06
Grams
Carrots
0.15
Grams
White Onion
0.18
Grams
Celery
0.18
Grams
Veal Stock
0.20
Grams
Grape Juice
0.25
Grams
Red Wine
0.02
Grams
Bay Leaf
0.02
Grams
Black Pepper
0.50
Grams
Tamarind Paste
0.02
Grams
Thyme
0.02
Grams
Parsley
0.10
Grams
Tomato
0.20
Grams
Cocoa Powder
0.10
Grams
5 Spice Powder

Method for the Meat: Season the meat with salt, pepper, 5 Spice Powder, and cocoa power, sear meat on all sides and reserve.

In a separate pot, add the onion, celery, caramelize with the tamarind paste, and deglaze with the red wine and grape juice to lower the amount of alcohol in the red wine. Add the veal stock and the meat, season with salt and cook over a low heat for 8 hours.

Method for the Pureé: Wash, peel, and cut the sweet potato, and cook with the ginger and the milk, just under the boiling point until potatoes are tender. Pureé the potatoes and season with salt and maple syrup.

Method for the Sauce: Remove the meat from the pan, remove the fat from the top, and cook the liquids until reduced by half. Check seasonings and keep warm.

Method for the Garnishes: Cut the onion into round slices (1 cm thick), season with salt and pepper and grill, and do the same with the asparagus tips.

Plating Presentation: Arrange a generous dollop of puree on a plate, place the meat on the puree, and garnish with the onion and asparagus tips.

Chef Fernando Pulido - Garza Blanca Preserve Resort & Spa - Puerto Vallarta, Mexico
Chef Fernando Pulido

Buen provecho (Bon Appetit!) from Chef Fernando Pulido!

Blanca Blue Restaurant & Lounge is open daily and serves Breakfast, Lunch, and Dinner.

Blanca Blue Restaurant & Lounge - Garza Blanca Preserve Resort & Spa - Puerto Vallarta, Mexico
Blanca Blue Restaurant & Lounge 

Read about our dining experience at Blanca Blue Restaurant & Lounge in the Restaurants section.

Blanca Blue Restaurant & Lounge - Garza Blanca Preserve Resort & Spa - Puerto Vallarta, Mexico

Blanca Blue Restaurant & Lounge at Garza Blanca Preserve Resort & Spa
Carretera a Barra de Navidad Km. 7.5
48390 Puerto Vallarta, Jalisco
Mexico
Resort:            + 52-322-176-0700
Toll-Free:         1-855-348-9033 US and Canada
Website:          
www.GarzaBlancaResort.com
Facebook:       
www.Facebook.com/BlancaBlueRestaurant

Please read other articles on Puerto Vallarta, Mexico in the Destinations, Hotels and Resorts, Restaurants, Spas, Chefs' Recipes, Adventures, and Gastronomy sections.

For information on visiting PuertoVallarta, please visit the website: www.VisitPuertoVallarta.com

Follow Puerto Vallarta, Mexico on Facebook: www.Facebook.com/PuertoVallarta 

Follow Luxury Experience on Facebook: www.Facebook.com/LuxuryExperience

© June 2014. Luxury Experience. www.LuxuryExperience.com All rights reserved.

 
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