Let’s Eat Outside Tonight!
Below are several additional recipes offered by the talented food chefs featured on this site’s Home Page, in the article about ‘Some Tasty Options for End of Summer Barbecues.’ Enjoy! Another Lauren Wilkinson Recipe Grilled Watermelon Salad with Feta & Spicy Chile Dressing...
Restaurant Review -- Tango Restaurant
Tango Restaurant and Wine Bar 417 W. Grand Ave. Escondido, CA 92025 760-747-5000 Contact@TangoOnGrand.com www.TangoOnGrand.com By Pam Greer, Staff Writer Been stressed lately? Hectic day at the office? Slow down, relax and unwind at Tango Restaurant and Wine Bar in Escondido....
RECIPE DELIGHTS
By Francois Patanchon, Owner Le Papagayo Leucadia The sangria: We serve a sangria at the restaurant that we pour directly from the barrel. Guests really love it, and it is our best-seller drink. Red wine from Spain, Triple Sec, fresh squeezed orange juice...
Restaurant Review -- Le Papagayo
By Pam Greer, Staff Writer Le Papagayo 1002 N. Coast Hwy. 101 Leucadia, CA 92024 Phone: 760-944-8252 If you really want to treat your out-of-town guests to a gourmet beach dining experience this summer, take them to Le Papagayo’s in Leucadia....
| RECIPE DELIGHTS |
| Saturday, 04 July 2009 03:02 |
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By Francois Patanchon, Owner
The sangria: We serve a sangria at the restaurant that we pour directly from the barrel. Guests really love it, and it is our best-seller drink. Red wine from Spain, Triple Sec, fresh squeezed orange juice and orange zests, green tea, cinnamon, Chinese spices. We serve the sangria with frozen red berries. We will also have on the tables in the next few weeks a "wine salt." This one is interesting. We macerate coarse salt from Camargues, France, with red wine from Napa Valley, black truffles and spices. The wine after maceration takes the tannin and color from the wine, and the taste is wonderful. This wine salt is patented by the restaurant. Lastly, we serve Pesto with the bread, and guests ask us often for the recipe for our pesto. RECIPE: We combine the basil in with the pine nuts, pulse a few times in a food processor. We add the garlic, pulse a few times more. Then we slowly add the extra virgin olive oil in a constant stream while the food processor is on. Then we add the aged Parmesan cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Voila! Enjoy the photo of Diver Scallops with Coconut Curry sauce. It is one of our signature dishes. www.lepapagayoleucadia.com |
