Executive Chef Vidal Mezela Noh Recipes – Sky Restaurante – Grand Miramar Puerto Vallarta, Mexico

Executive Chef Vidal Mezela Noh of Sky Restaurante at the Grand Miramar Puerto Vallarta, Jalisco, Mexico graciously shares his recipes for Tuna with Sweet Soy Sauce, and Surf & Turf accompanied with Au Gratin Potatoes and Asparagus with Two Sauces: Four Pepper Sauce and Roasted Garlic and Fennel Sauce. Buen Provecho!

We had the opportunity to meet Executive Chef Vidal Mezela Noh during a trip to Puerto Vallarta, Mexico in late April 2014, while we were staying the Grand Miramar Puerto Vallarta and had excellent dinners at the Sky Restaurante where the views complement his inspired cuisine.

The first thing that you notice about Chef Vidal when you meet him is his smile, his face lights up when he talks about his passion for life, and the pure joy he experiences in his chosen profession. Born in the state of Quintana Roo, México, Chef Vidal Mezela Noh has always liked to cook. It is his life, his passion, making new culinary discoveries.

Chef Vidal Mezela Noh

His career has taken him from Cancun where he worked for 10 years, to Acapulco where he worked for 2 years, to Ixtapa-Zuatanejo where he worked for 7 years before coming to Puerto Vallarta, where he has worked for the past 18 months. In his free time, he likes to go to the beach, and to enjoy the natural beauty of the mountains of Puerto Vallarta.

Executive Chef Vidal Mezela Noh graciously shares a delicious taste of Sky Restaurante with his recipes for Tuna with Sweet Soy Sauce, and Surf & Turf accompanied with Au Gratin Potatoes and Asparagus with Two Sauces: Four Pepper Sauce and Roasted Garlic and Fennel Sauce.

Amazing Views and Amazing Cusine

Executive Chef Vidal Mezela Noh
Sky Restaurante – Grand Miramar Puerto Vallarta, Jalisco, Mexico

The Menu

Tuna with Sweet Soy Sauce
Surf & Turf accompanied with Au Gratin Potatoes and
Asparagus with Two Sauces:
Four Pepper Sauce and Roasted Garlic and Fennel Sauce

The Recipes

Tuna with Sweet Soy Sauce

Ingredients:

Method: Season the tuna with garlic oil, herb oil, mixed sesame seeds (black and white), grilling both sides to sear the meat, cook the wild rice, and add the sweet soy sauce.

Clean the green beans, asparagus and carrot and cook, cut the red onion into strips, add to the vegetables, and sauté.  Cook the wild rice and the Arborio rice, and place it in a 10-cm. (4-inch) mold in the middle of the plate.

Cut the tuna into 3 pieces and place them on top of the vegetables. Finish the presentation with a reduction of Jamaica (hibiscus).

Surf & Turf accompanied with Au Gratin Potatoes and Asparagus with Two Sauces: Four Pepper Sauce and Roasted Garlic and Fennel Sauce

Ingredients:

Method: Marinate the beef medallion with half of the mixture of oil, garlic, rosemary, thyme, salt, and pepper. Clean the shrimp, marinate them with the rest of the mixture, and then intertwine them to create a crown.

Au Gratin Potatoes
(10 portions)

Ingredients:

Method: Grate the potatoes into thin slices, chop the bacon, onion, and garlic, mix with salt, pepper, cream, whole egg and butter, and then bake in a preheated oven 180◦ C (350° F) for 45 minutes.

Asparagus     

Ingredients:

Method: Clean the asparagus. Cut and discard the tough ends, then cut the tender parts and blanch them in boiling salted water, and then place them in an ice bath to cool. Just before serving, sauté the cut asparagus in butter, and season to taste with salt and pepper.

Roasted Garlic Sauce
(10 portions)

Ingredients:

Method: Bake the garlic wrapped in aluminum foil for about 35 minutes in a 180° C (350° F) oven until completely soft. Sauté the fennel in butter, and then use a beater to blend in the rest of the ingredients. Season to taste.

Four Pepper Sauce
(10 portions)

Ingredients:

Method: Sauté the garlic, onion, and shallot in the butter, reduce with reduce with red wine, add the pepper

Presentation: Grill meat as desired, and grill the shrimp. Form a timbale in the center of the plate with the potatoes, top with the medallion of beef, and then add the crown of shrimp, and the asparagus. Pour the Roasted Garlic Sauce on one side of the plate, and the Four Pepper Sauce on the other side of the plate. Finish the presentation with a grilled cherry tomato and a sprig of rosemary.

Read the Chefs’ Recipes section for an interview with Chef Vidal Mezela Noh (in Spanish).

Read about our dining experience at Sky Restaurante in the Restaurants section, about our experience at the hotel in the Hotels and Resorts sections, and about our Spa experience in the Spas sections.

Sky Restaurant at the Grand Miramar Puerto Vallarta
Paseo de los Corales #139
Conchas Chinas
Puerto Vallarta, Jalisco
Mexico
Telephone:                  +52-322-221-5120
Toll-Free US/Canada: +1-877-797-0518
Fax US/Canada:         +1-800-491-2906
Mexico Reservations: 01-800-681-9536
Mexico Fax:                 01-800-681-9536
Email:                 info@grandmiramar.com
Website:            www.GrandMiramar.com
Facebook:         www.Facebook.com/GrandMiramarPuertoVallarta

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

For information on Puerto Vallarta, please visit the website: www.VisitPuertoVallarta.com

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Follow Grand Miramar Puerto Vallarta on Facebook: www.Facebook.com/GrandMiramarPuertoVallarta

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