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Manhattan Roquefort Canapés |
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Margi Cintrano 
Master Chef 
Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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 Topic: Manhattan Roquefort CanapésPosted: 05 September 2013 at 08:09 |
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My younger un-identical twin daughter and I, had an epicurean escape from the 9th through Sunday morning 17th in Manhattan .. It was a business trip to handle my parents condo and a pleasure trip. At MANZANILLA GASTRO BAR, Owned by 3 Michelin Star Spanish Chef Dani Garcia of Marbella, Málaga; one of the picoteo ( tapas ) that we had were Roquefort Canapés. This simple delight can be prepared with Gorgonzola from Italia or Asturian Cabrales, o Picón or any other blue cheese that you like. 1 French style Baguette Butter ( room temperatura ) 4 hard boiled eggs sliced 2 ounces of 60 grams of Roe ( salmon ) *** Great substitute: Anchovies which pair wonderfully with the blue cheese & the olives ... 3 ounces of blue cheese( 90 grams ) halved stuffed Green olives with red bell roasted peppers 3 slices of lemon slices into wedges parsely sprigs or minced ( your choice ) EVOO Thinly slice baguette and spread firstly with the butter ... Then, the room temperatura blue cheese ... Then, place egg slices on top with halved olives ... Then a drizzle of lemon ... The final, the salmon roe ... Drizzle very lightly with a bit of Evoo ... SERVE WITH SHERRY ( FINO ) ... Enjoy; Margi. And a sprinkle of fresh parsely ... |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
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Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945 |
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Posted: 05 September 2013 at 13:54 |
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That sounds really good, Margi, except for the salmon roe.
I spent ten years prepping roe for bait, and not being able to get the smell off my hands. The very thought of eating it, unfortunately, makes me gag. You reckon an anchovy filet would sub? |
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Margi Cintrano
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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Posted: 05 September 2013 at 14:14 |
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Brook, I actually thought of subbing the salmon roe too; for Anchovies, which I love. Definitely; anchovies pair really nicely with blue vein cheeses ... So, without a doubt; anchovies ... Thanks. Marge. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin
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Joined: 20 September 2012 Status: Offline Points: 1778 |
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Posted: 05 September 2013 at 17:08 |
Brook, I feel the same way about catfish cheese bait we used to use as kids.  I think back and wonder what the other kids thought when we came into the room (once fishin' started). That stuff really never washed off the skin.Margi, the recipe looks wonderful. Dan |
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Enjoy The Food!
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Margi Cintrano
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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Posted: 06 September 2013 at 13:59 |
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Dan, Thank you. Canapés are very versatile ... So, there are so many options. Have great wkend. Margi. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie wrote: