Pesto, 3000 FT Sundried Tomatoes, Roasted Garlic Pure by Shiogourmet



Pesto MQA "Genovese Style Pesto"
Ingredients: Fresh Basil From "El Valle" + Nuts + Olive Oil + Fresh Garlic

                               



Arugula Pesto  MQA "Arugula Pesto"
Ingredients: Fresh Arugula From "El Valle, Mendoza" + Fresh Basil + Fresh Garlic + Olive Oil.



                                 

Garlic  MQA "Roasted Garlic Pure"
Ingredients: Roasted Garlic pure.

Tomatoes in Oil  MQA " Sundried Tomatoes in Oil Garlic"
                Ingredients: Sundried Tomatoes + Olive Oil + Spices.





Tapenades by Shiogourmet

Tapenades 

 

Take away by Shiogormet

"Takeaway by Shio Gourmet Inc. is the most revolutionary way to shop!

Select your favorite product and choose between shipping options or pick it up at the one of the selected stores by Shio Gourmet Inc. around you, what a better excuse to visit one of the most select gourmet stores in town.
With "Takeaway" program you will have the option to choose from our exclusive list of stores in town, you just have to take your invoice and they will give you your product, simple as it sound! You will receive by email your invoice, the list of selected stores and the exclusive promotion only for takeaway members.

1. Select your favorite product; add it to your cart
2. Select shipping or takeaway
3. If you select "takeaway" after the payment you will receive a list of stores and special promotions for takeaway members,
4. Pick up your products when you want,
5. Enjoy.

Dulce de leche cheesecake

Dulce de leche cheesecake

SERVINGS: 10 

. Vegetable oil, for brushing

. 25 chocolate Oreo cookies crushed

. 1/4 cup light brown sugar

. 1/4 teaspoon cinnamon

. 4 tablespoons unsalted butter, melted

. 7 ounces fresh cream cheese (Philadelfia), softened

. 4 ounces of dulce de leche

. 1 1/2 cups heavy cream

. 1/3 cup plus 1/4 cup granulated sugar



1.Lightly brush a 10 individual pan with vegetable oil. In a food processor, pulse the Oreos cookies, brown sugar and cinnamon to fine crumbs. Add the butter and process until the crumbs are moistened. Press the crumbs over the bottom of the pans and refrigerate until firm, 30 minutes.

2. In a bowl, beat the cheese with the dulce de leche until creamed . Add the cream and beat until the mixture is very firm, about 3 minutes. Add 1/3 cup of the granulated sugar; beat until the mixture is smooth and slightly softened, about 2 minutes. Pour the batter over the crust. Refrigerate until well chilled, at least 5 hours or preferably overnight.

Run a small, thin knife around the edge of the springform pan and remove the ring.

Roasted pineapple with spicies, coconut ice cream and grapefruit

Roasted pineapple with spicies, coconut ice cream and grapefruit

Ingredients 

• 1/2 cup (packed) dark brown sugar

• 1/2 cup orange juice

• 3 tablespoons honey

• 1 sprig of rosemary

• 1 anise star

• 5 black peppercorns • tip of a jalapeno 

• 1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges

• 1/4 cup coconut ice cream

• 1/3 cup natural unsalted pistachios, coarsely chopped

• 4 ounces of grapefruit jam

Preparation 

• Preheat oven to 450°. Line a large rimmed baking sheet with parchment paper. Stir first 7 ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat. Let marinate, tossing occasionally, for 10 minutes. Place pineapple, one flat side down, on prepared sheet with the spices; reserve marinade. 

• Roast pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10–15 minutes. Drizzle remaining marinade over; let cool slightly. 

• Divide pineapple among plates. Spoon the coconut ice cream alongside, a spoon of jam and granish with the pistachios. 

Dulce de leche brownie

Dulce de leche brownie

SERVINGS:8



. 3 tablespoons unsalted butter, softened

. 3/4 cup sifted all-purpose flour

. 1/3 cup unsweetened cocoa,

. 3 ounces of dulce de leche

. 1/2 teaspoon baking powder

. 1/2 teaspoon salt

. 1 cup dark brown sugar

. 1 large egg

. 1 teaspoon pure vanilla extract

. 1 ounce semisweet chocolate, melted

. 1/4 cup unsweetened applesauce 

1.Preheat the oven to 350°. Butter a 9-inch square baking pan with 1/2 teaspoon of the butter. Sift together the flour, cocoa, baking powder and salt.

Using an electric mixer, beat the sugar and the remaining butter. Add the egg, the dulce de leche and vanilla and beat until fluffy. Beat in the chocolate, then the applesauce. Beat in the dry ingredients on low speed until combined. Spread the batter in the prepared pan. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool, then cut into squares.

Yogurt berries panna cotta

Yogurt berries panna cotta

SERVING 6
                        2 1/4 teaspoons unflavoured gelatin 
3 tablespoons water
1 cup heavy cream
1/3 cup sugar
1 vanilla bean (split and seeds scraped)
1 (16 ounce) container Greek yogurt
                5 oz of andiean jam


1. Sprinkle the gelatin into the water in a bowl and let sit until softened, about    5 minutes.
2. Bring the cream, sugar and vanilla seeds to a simmer in a small sauce pan until the sugar has dissolved.
3. Remove from heat and mix in the gelatin.
4. Whisk the yogurt in a bowl until smooth.
5. Whisk the cream into the yogurt.
6. Pour the mixture into 6 1/2 cup ramekins (or the equivalent) and chill in the fridge for at least 3 hours.
7. When ready to serve add some jam on top

Roasted beet with smoked chimichurri

Roasted beet with smoked chimichurri

SERVING: 4

6 medium-sized beets, stems, leaves and roots removed


Olive Oil


Kosher Salt
Pepper

Black pepper

4 oz of smoked chimichurri

•   Preheat oven to 400 degrees.

•   Line a baking sheet with foil.

•   Using a vegetable peeler or paring knife peel the beets.

•   Place on baking sheet. Drizzle liberally with olive oil. Season with salt and pepper. Toss gently to coat.

•   Cook for 40 minutes until tender, flipping half way through.

Remove, cut the beets in quarters add a little more kosher salt, olive oil,

Serve on a plate with the smoked chimichurri and chopped parsley

Grilled Ribeye Marinated in Chimichurri with Lime Butter

Grilled Ribeye Marinated in Chimichurri with Lime Butter

SERVING: 6

Ten 1-inch rosemary sprigs

1/3 cup extra-virgin olive oil

kosher salt

Freshly ground black pepper

3 1-pound boneless rib-eye steaks

6 ounces of traditional chimichurri

5 ounces of salted butter

zest of 5 fresh limes

Whip the butter with the lime zest and reserve in the cooler.

Brush the ribeyes with the chimichurri, the rosemary, salt and pepper, let them rest 

for 1h in the cooler and 20 minutes at room temperature.

light a grill or preheat a grill pan. Season the steaks with salt and black pepper and 

grill over high heat, turning once, until well-browned and medium-rare, 8 minutes. 

Transfer the steaks to a cutting board and let rest for 5 minute. Serve with a small 

scoop of cold lime butter

                                       

Dulce de leche flan

“Dulce de leche flan”

SERVINGS: 6

.    2 1/2 cups whole milk

.    4 ounces of dulce de leche

.    1 medium cinnamon stick, broken

.    1 cup sugar

.    1/4 cup water

.    5 large eggs

         1. Preheat the oven to 300°. Set six 5- to 6-ounce ramekins or custard cups in a medium baking pan.

         2. In a medium saucepan, combine the milk, lemon peel and cinnamon stick and bring to a boil. Remove from the heat and let stand for 15 minutes; discard the lemon peel and cinnamon stick pieces.

         3. Meanwhile, in a small saucepan, cook 1/2 cup of the sugar with the water over moderately high heat, stirring just until the sugar dissolves. Lower the heat to moderate and let the sugar syrup simmer, without stirring, until a deep amber caramel forms, about 15 minutes. Immediately pour the caramel into the ramekins, tilting them as necessary to evenly coat the bottoms.

         4. In a large bowl, whisk the eggs with the remaining 1/2 cup of sugar. Slowly whisk in the warm milk, then strain through a fine sieve into a large measuring cup or a bowl. Pour the custard into the ramekins. Pour enough hot water into the baking pan to reach halfway up the sides of the ramekins. Bake for about 40 minutes, until a knife inserted into a flan comes out clean. Transfer the ramekins to a rack and let the flans cool to room temperature. Refrigerate the flans for at least 4 hours or overnight.

         5. To serve, run a thin knife around each flan. Top each flan with an inverted dessert plate and unmold, letting the caramel run over the flans. Serve at once.

MAKE AHEAD The flans can be refrigerated for up to 2 days in the ramekins.

Dulce de leche and strawberries doughnuts

Dulce de leche and strawberries doughnuts

SERVINGS: 6

STARTER

.    3/4 teaspoon active dry yeast

.    1/4 cup plus 1 tablespoon warm water

.    1/2 cup all-purpose flour

DOUGH

 3/4 teaspoon active dry yeast

 2 tablespoons milk, warmed

 1 cup plus 2 tablespoons flour

 1 teaspoon salt

 3 large egg yolks

 2 tablespoons unsalted butter, melted

3 tablespoons sugar

 JAM
 2  ounces of red raspberries jam
 8 ounces of dulce de leche

          Vegetable oil, for frying

          1.In a medium bowl, dissolve the yeast in the water. Mix in the flour. Cove with plastic and let rise in a warm place until doubled in bulk, 1 hour.

          2. In a standing mixer fitted with the dough hook, dissolve the yeast in the milk. Add the flour, salt, egg yolks, butter, sugar and the starter and mix until the dough forms a ball. Scrape the dough into a bowl, cover and let rise in a warm place until doubled in bulk, 1 hour.

          3.  Line a baking sheet with parchment paper. On a floured work surface, roll out the dough 1/2 inch thick. Stamp out 1-inch round doughnuts as close together as possible. Reroll the scraps and stamp out more doughnuts. Transfer the rounds to the baking sheet and cover with a damp cloth. Let stand for 15 minutes.

           In a saucepan, heat 1 inch of oil to 325°. Fry the doughnuts until golden, 2 minutes. Drain, then roll the doughnuts in sugar. Serve hot, with the raspberry jam and dulce de leche.

    As perfect snack serve it with a cup of delicious warm chocolate!

“Pan de queso” with spicy chimichurri

“Pan de queso” with spicy chimichurri 

2 ½ cups yuca starch (sometimes also called yuca flour) or tapioca starch

4 cups grated mozzarella cheese

1 tsp baking powder

Pinch of salt

1 stick of butter, room temperature, cut into 8 pieces

2 large eggs

Optional 1-2 tbs water, if needed

4oz of spicy chimichurri

Preparation:

          1.  Combine the yuca starch or flour, cheese, baking powder and salt in a 
food processor, blend to mix well.
2.   Add the butter and eggs
3.   Mix until small dough balls begin to form, if it’s too dry add 1-2 tbs of water.
4.   Remove the dough from the food processor and roll into a ball, you can make the dough ahead and store in the refrigerator for up to a day.
5.  Pre-heat the oven to 500 F .
6.   Make small round shaped breads with the dough and place on a cookie sheet with parchment paper.
7. Bake immediately or store in the fridge until ready to bake.
8. Bake for about 7 minutes and turn on broiler until the breads are golden, 
about 3-5 minutes.
Serve immediately with a spoon of spicy chimichurri

Fried chicken with Jalapeño mustard

Fried chicken with Jalapeño mustard

.    One 4-pound chicken, cut into 8 pieces

.    2 large eggs

.    1/2 cup whole milk

.    1 1/2 cups all-purpose flour

.    1 tablespoon seasoned salt,

.    1 table spoon of smoked paprika

.    4 ounces of jalapeno mustard

.    1 teaspoon pepper

.    24 ounces of oil to fry or shortening

     

1.      Pat the chicken pieces dry and line a baking sheet with wax paper. 

         In a large bowl, whisk the eggs with the milk and jalapeno mustard and the paprika.

2.                Add the chicken. In another bowl, whisk the flour with the seasoned salt and pepper. Dredge the chicken in the seasoned flour and transfer to the baking sheet.

          In a 12-inch, cast-iron skillet, heat the vegetable shortening to 365°. Add all of the chicken and fry over moderate heat, turning occasionally, until deeply golden brown and an instant-read thermometer inserted nearest the bone registers 170°, 20 to 24 minutes. Drain the chicken on paper towels and serve right away.

Chocolate dulce de leche muffin

Chocolate dulce de leche muffin

Ingredients

•   1 3/4 cups all-purpose flour

•   2 teaspoons baking powder

•   1/2 teaspoon baking soda

•   2 tablespoons best quality cocoa powder

•   3/4 cup superfine sugar

•   3 oz of dulce de leche

•   3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling

•   1 cup milk

•   1/3 cup plus 2 teaspoons vegetable oil

•   1 egg

•   1 teaspoon pure vanilla extract

Special equipment: Muffin tin with paper muffin cases

Preheat the oven to 400 degrees F.

Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

Smoked cheddar cheese scone with smoked chimichurri

Smoked cheddar cheese scone with smoked chimichurri

Servings : 8

             200g/7 oz self raising flour

             1/4 tsp salt

             1/2 tsp mustard powder

             1/2 tsp cayenne pepper

             40g/1 1/2 oz butter

             60g/2 oz grated strong smoked cheddar cheese

             4 oz of smoked chimichurri

             100ml (3 1/2 fl oz) milk

1. Heat oven to 220 degrees C / gas mark 7 and lightly grease a baking tray.

2. Sift flour, mustard powder, cayenne pepper and salt into a mixing bowl.

3. Cut the butter into small pieces and add to flour

4. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs. Stir in grated cheese.

5. Add the milk gradually, stirring well with a knife until the mixture begins to stick together.

6. With your hands, knead the mixture gently to form a soft smooth dough.

7. On a floured surface flatten or roll the dough to about 3cm thick round.

8. Use a 5cm round cutter to cut out individual scones.

9. Place scones on the greased baking tray. Brush with milk and sprinkle some extra cheese on top.

10. Cook for about 10-15 mins until golden. Cool slightly before serving.

11. Serve with a spoon smoked chimichurri on top.

Churros with dulce de leche sauce

                                               

                                     Churros with dulce de leche sauce

For the churros:

90g caster sugar

 

1 tablespoon ground cinnamon
125g plain flour
125g self-raising flour
a good pinch of sea salt
2 tablespoons olive oil

1 litre sunflower oil for frying

For the sauce:

200g of dulce de leche

300ml double cream 

METHOD

Serves: makes 16 long sticks

• Mix the sugar and cinnamon together and set aside.

• Make the dulce de leche sauce. Put the dulce de leche in a heavy bottomed saucepan with the cream and heat over a low heat, stirring continuously, to blend both ingredients into a rich silky and smooth sauce being careful not to let it burn. 

• Sift the flours with a good pinch of salt into a metal or heatproof bowl and make a well in the centre.

• In a separate bowl, mix the olive oil and 450ml boiling water together, and pour into the well, beating it well with a fork to get rid of any lumps. The dough should be slightly soft and sticky to touch. Let it rest for 10 minutes.

• Fill a large, heavy bottomed saucepan with the sunflower oil - it should be about one-third full. Heat the oil to 170C or until a small piece of bread browns in less than 30 seconds.

Add the dough to a piping bag with a star-shaped nozzle and squeeze out churros directly into the hot oil, cutting them with a pair of scissors into the length you want. Be careful not to cook more than three at any one time, or they will all stick together. Fry for about 3 to 4 minutes until crispy and golden. Remove from the oil with a slotted spoon and drain on kitchen paper. Sprinkle with the cinnamon sugar. Reheat the dulce de lechesauce and pour into little cups for dipping with the churros.

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