Category: In the kitchen with Héctor
Infallible eggs Benedict – Sous Vide
667 Views0 Comments0 Likes
Sous Vide is French for “under vacuum”. Chef Héctor highly recommends Chef’s Steps for all things sous vide and it also answers possible concerns about cooking with Ziplock-like plastic bags. Héctor’s Hollandaise sauce:...
Mazter Chefs Héctor And Diego Changing The Culinary Landscape Of Mazatlan
2.59K Views2 Comments0 Likes
éé...
Chef On The Road To Tacotorro
44.40K Views321 Comments0 Likes
Pepe has owned Cotorro (parrot) but everyone refers to his restaurant as Tacotorro for 14 years. All the vegetables are washed in an anti-bacteria solution, and the entire kitchen is disinfected. There are two sparkling ...
Mushroom Risotto
1.35K Views0 Comments0 Likes
Mushroom risotto Arborio rice, (1 cup) mushrooms (mixed if you can), vegetable stock, onion, butter, vinegar, white wine, ice, olive oil, rosemary (and other herbs of your choice). Hector recommends you can freeze the “...
Summer Soups
1.45K Views0 Comments0 Likes
Summer soups Basic vegetable stock: take the trimmings of all your fresh vegetables such as carrots, celery, onions, asparagus, tomatoes, zucchini, broccoli, cauliflower and put on a slow boil for about 20 minutes. Make...
Fish in paper
1.21K Views0 Comments0 Likes
Fish en Papillote, “your tv dinner” Take any fresh fish and: 1/2 red onion, juliennes, 1 zucchini, juliennes, 1 large carrot, juliennes 1 clove of garlic, smashed, any other veggies that are in season 1 tablespoon ex...