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VIDEO: Amada's salmorejo recipe (now with elaborate garnishes)
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
VIDEO: Amada's salmorejo recipe (now with elaborate garnishes)
Freshly returned from the wilds of Chicago and Mercat a la Planxa, new Amada chef de cuisine MacGregor Mann offered to show Team Meal Ticket a few of the restaurant's 11 new menu items. (Check him out in action above.) The plates are the restaurant's biggest menu change to date; you can get them a la carte or try a featured eight on La Mesa de Jose tasting menu ($55) that runs through August.
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| Photo | Neal Santos |
One of the simplest recipes, a Cordoban gazpacho called salmorejo (above), is featured in our food sidebar this week. But we didn't have enough room in print to include info on the gorgeous garnishes that elevate this soup from fresh and healthy to totally decadent � we're talking diced hiramasa (buttery kingfish), serrano crisps, hard-boiled egg pressed through a chinois, strawberry paint, infant sorrel and black olive dust.
After the jump, try your hand (and blender) at Amada's official recipe just as we received it, including the methods for the salty serrano crisps and fluffy egg garnish.
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