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La Bombilla Recipe

La Bombilla Recipe

Featuring Roca Patrón, a handmade artisinal tequila, this killer tequila cocktail, showcases a delicate, fresh, lightly floral flavor, due in part to the yerba mate-infused agave and celery bitters.

Ingredients

  • 2 Ounces Roca Patrón Silver Tequila
  • 1/2 Ounce Suze Saveur d'Autrefois
  • .75 Ounce yerba mate infused agave
  • 3/4 Ounces ounce fresh lemon juice
  • 2 dashes of celery bitters
  • 1 Ounce club soda

Directions

Combine all ingredients except club soda in a cocktail shaker with ice and shake vigorously until very cold. Strain over fresh ice in a Collins glass and add club soda. Stir and garnish with a whole epazote leaf.


Gourmet Dad's Blog

Sorry for the long period of neglecting the GourmetDad blog. I have been working so hard in trying to get La Bombilla off the ground that I just didn’t have time. The GourmetDad blog will more active going forward, and if you have time, I would welcome you to look at my La Bombilla Dinner Club blog.

Now to the tasty world of cooking and this comes from the French Laundry cookbook, and the Puree of Sunchoke soup was amazing to eat. For this recipe, I didn’t make the Argula pudding but I can say that we made it at the last La Bombilla event and it was extremely good. For this version I had extra baby mushrooms that I didn’t want to waste so I put them to work with some radish shoots.

Sunchoke Soup – From French Laundry Cookbook (10 servings)

50 grams thinly sliced onions (Cippolini)

400 grams thinly sliced peeled sunchokes

1 kg chicken stock (vegetable stock for vegetarian )

Melt the butter in the saucepan

Add onion and sweet until soft

Add sunchokes and then add sugar, salt, and stock

Bring to a simmer and cook until sunchokes are soft and stock reduced in half.

Add cream and bring to a simmer.

Puree soup immediately, or refrigerate.

For the mushrooms

Heat saute pan with olive oil and add mushrooms

Cook until done, and add salt and pepper to taste.

To finish add mushrooms and radish shoots to bowl and then add warmed up soup to the bowl. Serve and enjoy!


FLAVORFUL RECIPES FOR YERBA MATE PREPARATION

Yerba mate is a popular drink, but its slightly bitter taste can be unpleasant to some who are new to the beverage. Traditionally the tea is made in a cured gourd, served plain and sipped through a filtered straw known as a bombilla. For those who find it too strong or do not appreciate the taste of it plain, it can be made the same way as many other teas. The addition of items like honey and lemon are fast ways to change the flavor, as in some Yerba Mate recipes listed below. There are many different ways for Yerba mate preparation.

Once people discover how to adjust the tea to their personal taste, it will make learning how to drink Yerba mate much more enjoyable. Individuals who are not happy with the traditional Yerba mate preparation may enjoy one of the many other methods of drinking this beverage. Because it is so full of vitamins and minerals, it is sensible to sample a few alternative recipes to find one that will make drinking it more enticing. Here are a few recipes to test.

Of course, every yerba mate recipe can be tweaked in numerous ways to make it more pleasing to the drinker. And one more thing. We suggest that you try air-dried organic Yerba mate brands. Natural ones taste much better and are healthier.

Click here if you are interested in how to make Yerba mate traditionally.


STEP-BY-STEP GUIDE ON HOW TO MAKE YERBA MATE

In order to brew yerba mate in the traditional method, you will need:
  • La yerba mate
  • Bombilla straw
  • Mate gourd
  • Hot water (140 – 160 degrees Fahrenheit / 60 – 70 degrees Celsius)
  1. Take the gourd and fill it up to about one-half to two-thirds with a loose Yerba mate.
  2. Place your hand on top of the gourd and shake it. This helps to redistribute powdered herb to the top in order to prevent clogging of bombilla straw. Shake the gourd to get the herb leaning against one side of the gourd to create a pit.
  3. Turn the gourd on its side and fill the vacant space with cool water. Wait until the herb becomes moist and insert bombilla at an angle into the deepest part of the gourd. With pouring of a small amount of cold water we achieve integrity of the mate and we awake the herb. Extracting more nutrients will lead us to get the best out of the many benefits of Yerba mate.
  4. Next, pour not boiling hot water into mate gourd. Boiling water makes mate taste bitterer than it should be. Leave it steep for a few minutes

VIOLA! Sip mate beverage from the bombilla straw and try not to stir the herb. Jiggling of the straw will allow to clog bombilla and will let herb into it. Drink mate until bombilla gurgles and optionally refill the gourd with hot water. Keep refilling until bubbles no longer form on top of the beverage. This is an indicator that the tea ran out of many nutrients.

SHARING YERBA MATE IS CARING

There is one other factor that is very important while drinking mate in the traditional way. To make it even more enjoyable, it is best to share it with family or a group of friends. Encourage yourself to take on the role of El Cebador and be the one in your group of friends to pour the water and pass the brew around. It is very important to pass the gourd with the same bombilla straw to one person at a time and allow them to empty the cup. It can be refilled up to 10 times.

A good Cebador has to maintain the freshness of the brew by adding more yerba mate when needed. Before becoming a real El Cebador, it is highly recommended to become familiar with “yerba mate vocabulary.” If you are not in the role of the Cebador, you should indicate that you have had enough of the infused drink by giving thanks to the server, but only after your last sip.

Do not forget to clean the gourd after you are done. Leave it to dry out properly. Since mate cups are made from organic materials, they may rot and affect the taste.

Freshly brewed yerba mate.

FIND A TASTE THAT SUITS YOU

If you dislike the taste of traditionally brewed mate, you can always add some lemon, lime and pineapple juice, or warm milk or coconut milk. Add a bit of honey or sugar to make it sweeter. You can also try adding larger additives, like mint leaves, chamomile, cinnamon sticks, diced fresh ginger roots, tulsi, Roooibos, stevia leaf or licorice root. By experimenting, you’ll definitely find a flavor that will suit you. There are many other ways to make Yerba mate beverage suitable to you.

HOW TO CURE A MATE GOURD

Mate gourds made out of calabash or wood should be cured before being used for the first time. Curing is not necessary, although it is highly recommended. Fill a new cup with yerba mate up to the middle and then pour the hot water. Leave the mate cup standing for at least 24 hours. Curing removes the soft interior skin and “essences” the inside of the mate gourd.


Ingredients

  • STEW
  • 4 medium plum tomatoes
  • chopped 1 large red bell pepper
  • chopped 1 (8-ounce) can tomato sauce
  • 3 garlic cloves crushed
  • ¼ cup chopped fresh cilantro
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 2 bay leaves
  • SHRIMP
  • 1 ½ pounds peeled and deveined jumbo shrimp
  • 1 teaspoon olive oil
  • 2 garlic cloves, crushed
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ⅛ teaspoon crushed red pepper flakes
  • ¼ cup chopped green olives, plus 2 tablespoons brine
  • 2 tablespoons chopped fresh cilantro, for garnish

Receta de Paella de Marisco - Seafood Paella Recipe

Heat broth in a large pot. Stir in saffron. Pat fish and shrimp dry with paper towels. Sprinkle with salt and let sit 10 minutes. Use a mortar and pestle to mash parsley, garlic, thyme and 1/8 tsp salt into a paste stir in paprika. Add water if necessary to form a paste.

Heat 6 tbsp of oil in 15" paella pan over medium high heat and quickly brown the fish 1-2 minutes. Do not fully cook. Remove to warm platter. Add remaining 2 tbsp of oil, onion, scallions and bell pepper to paella pan and cook until the vegetables are slightly softened. Raise heat, add tomato and cook until it becomes sauce-like, 2 to 5 minutes. Pour in the hot broth and bring to a boil. Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring rice and rotating pan occasionally. Add all reserved fish (but not shrimp). Stir in parsley paste. Taste for salt. Do not stir after this point. Lower the heat, continue to simmer until rice is no longer soupy but enough liquid remains to continue cooking the rice (about 10 min.). Add extra liquid if necessary.

Arrange shrimp, clams and mussels over rice, placing edges of mussel and clam shells so they open facing up. Cook, uncovered, for 15-20 minutes until rice is almost done. Remove pan from the heat and cover with foil. Let sit 10 minutes. Garnish with lemon wedges and serve with fresh alioli.

Reviews (19)

June 2020

Having eaten a fabulous paella mariscos at La Cueva restaurant in Seville, Spain and realizing with this coronavirus pandemic it will be a few years before I can go back, I decided to search for a recipe. This recipe is amazingly close in flavor and texture and presentation to that original in Seville. While it takes a few hours with prepping and cooking it is so worth the effort. My kitchen filled with the wonderful cooking aromas of Spain. Make sure you use bomba rice as it can take all the heat and all the liquid where American long grain rice would disintegrate in the process. My family loved it!

October 2018

Thank you so much, La Tienda, for this great recipe! My husband and I visited your restaurant with friends two years ago, and the dinner inspired me to purchase a paella pan and start experimenting with Spanish cooking. (I even consulted your staff via email before purchasing my pan, and you folks were so helpful even though we live halfway across the country in Texas.) My first paella effort was rather boring and unsatisfying, so I knew I needed to find a better recipe. that's when I came across your seafood paella recipe. It was so good and really delicious. I have much more confidence now in working with the pan, knowing when to stir, when to add extra liquid, and how to manage the seafood at the end. I think I'm even ready to cook for friends next time. Thank you La Tienda. I hope we make it back to Williamsburg again!

October 2018

Made this recipe tonight, just amazing! I went all out with the seafood though. I added 2 small Maine lobster tails and claws, jumbo shrimp, Arctic clams, smelt for the fish, calamari rings, and sea scallops. With the extra seafood, I think 6 people can eat it. But luckily, it's just the husband and me. He's gonna love it!

April 2018

This recipe is superb! My whole family enjoyed it! I didn't find the seafood broth so I used chicken broth instead and it was so amazing! I used a giant caldero since I do not own a paella pan yet and it was perfect! Fresh seafood medley and some lobster tails made my paella amazing! I wish I could post my pictures. This will be a normal dish from now on! Thank you so much!


Description

  • ARGENTINIANS FAVORITE DULCE DE LECHE - One of the best choices for daily consumption. A calcium source product.
  • PERFECT FOR TOASTS AND CAKES - Suits perfectly with bread, cakes, and home-made alfajores. Bake your favorite cakes and soft trufas or chocotorta.
  • COLONIAL STYLE - More milky and tastier than the classic dulce de leche.
  • Intense, caramel and creamy taste.
  • GLUTEN FREE. One of the most sold products from Argentina.
  • 1 kg / 2.2 lb

Dulce de Leche La Serenísima, Industria Argentina.

La Serenísima was established in 1929 by Antonino Mastellone, a cheese-maker from Sardinia who arrived in Argentina in 1925. Antonio and his brother Giuseppe Mastellone founded Hermanos Mastellone in General Rodríguez, a pampas city west of Buenos Aires, in 1927. La Serenísima became the first in Argentina to provide nutritional facts on each bottle. The company pioneered the sale of lactose-free milk in Argentina in 1984, became the market leader in the sale of yogurt and introduced cultured milk locally, in 1988. La Serenísima also introduced large-scale organic dairy farming in Argentina, in 1994, and became the first to fortify its products with iron sulfate.


Maté, or tea?

Maté is from a plant in the holly family, yerba mate, or Ilex paraguariensis. This shrub is therefore nothing like a tea bush! However, that doesn&rsquot make its brewed leaves any less delicious.

What makes it so special is that it only grows in South America &ndash particularly in the north-eastern regions of Argentina near the borders with Paraguay and southern Brazil.

Historically, maté was already consumed by the Guarani people, who would chew it or leave it to soak in flasks of fresh water. This brought out the typically vegetal, slightly bitter taste. Yerba mate actually grew in the wild long before it was grown to be sold.


Iced Yerba Mate Cashew Latte

Okay, there’s just something about plants grown in South America. They’re sort of #winning when it comes to producing delicious, healthy foods.

Coffee beans? Cacao trees? Quinoa?

And now, yerba mate . If you haven’t heard of it, yerba mate is a tea made from the leaves of the rainforest mate tree. In Argentina, basically everyone drinks it, socially, by passing around a cup called a “gourd” and sipping through a “bombilla,” which is essentially a fancy straw.

Not only does mate have some pick-me-up effects a la java, it’s chock full of vitamins and minerals. Turn it into a sweet, nutty latte and you may never drink a “typical” one again.

Ingredients

Directions

  1. Steep the yerba mate bag in the warm water. Remove tea bag.
  2. Add steeped Argentinian Yerba Mate beverage to a blender.
  3. To the same blender, add the soaked cashews, cold water, cinnamon, and honey.
  4. Blend until completely smooth.
  5. To a clean glass, add blended latte, ice, and enjoy!

Why we love this recipe:

Argentinian Yerba Mate is super high in powerful antioxidants (it has even more than green tea!) and is linked to reduced inflammation, and when paired with freshly made cashew milk, it makes the perfect chilled, slightly-sweet bev for morning sipping.


Shop Yerba Mate Gourds

Instructions: How To Use A Yerba Mate Gourd
To properly prepare your yerba mate in a gourd, fill the gourd two thirds full with loose leaf yerba mate. Now tilt the gourd to the side so that the yerba mate is mostly on one side, leaving a hollow area on the other side. Add a small amount of cold water to the hollow area you just created (continue to hold the gourd tilted with the yerba mate on the one side). The cold water should not moisten the top portion of the yerba mate. Keep the gourd tilted until all the cold water has been absorbed and then while using your thumb to cover the mouth of your bombilla, insert the filtered end into the hollow area of the gourd until it reaches the bottom.

Now you can add hot water (not boiling water) to the hollow area once again not quite allowing it to reach the top of the mate. You are now ready to sip the first preparation of the mate. Sip all of the tea from the gourd and then add more hot water to make more. This can be continued until the flavor is too weak and then you will have to replace the yerba mate.


Watch the video: C: La bombilla que lleva 110 Años encendida (December 2021).