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Tuesday, September 2, 2014

RICOTTA CHEESE AND CHERRY TART 


Chef Matías by Romeo & Julieta

Ingredients:

Serves Four
10 tablespoons all-purpose flour.
7 tablespoons ricotta cheese.
5 tablespoons butter.
4 ounces whipping cream. 

5 tablespoons white sugar. 

5 ½ tablespoons powdered sugar.
1 ½  tablespoons almond flour.

24 ripe cherries. 

1 egg yolk. 

Zest of one orange.
Pinch of salt.







  1. Sift the flour into a bowl and mix with the melted butter, 3 ½ tablespoons powdered sugar, salt, egg yolk and almond flour.
  2. Mix until smooth, cover with plastic wrap and let stand in the refrigerator for at least 30 minutes. 

  3. Meanwhile wash, dry and remove the seeds from the cherries. Place in a pot with two tablespoons of sugar, orange zest and half a tablespoon of water. Cook at a high heat for five minutes.
  4. Turn off the heat and remove the cherries from the rest of the mixture. Allow to cool. 

  5. On a floured flat surface, roll the dough to a thin sheet a ¼ inch or less thick. Form into a circle that will fit into a round tart mold or baking dish. Use the remaining butter to grease the bottom and sides of the mold and sprinkle lightly with flour. Press the dough into the bottom and push into the corners and up the sides.
  6. Use a fork to lightly pierce the bottom of the dough. Add the cherry mixture and spread evenly. 

  7. In a separate bowl, mix the ricotta with the heavy cream and remaining sugar. Distribute evenly into the mold covering the cherries and leaving a smooth surface. 

  8. Cook in a hot oven (400°F) for about 20 minutes.
  9. Let the tart cool before removing from the mold. 

  10. Sprinkle each serving with remaining powdered sugar. Garnish with a few fresh cherries and a scoop of vanilla ice cream, if desired.
  11. Time to enjoy the delicious RICOTTA CHEESE AND CHERRY TART. 
Please visit: http://restaurantromeoyjulieta.com/

Saturday, August 30, 2014

3 Exquisite Bacon Recipes In Honor Of International Bacon Day 2014



Shrimp Wrapped with Bacon

Served with rice huitlacoche, pickled onions, corn kernels with serrano chile sauce and Seafood sauce.



Ingredients: 
  •   2 Pieces U10 Shrimp 
  • 50 Grs. Bacon 
  • 50 Grs Rice 
  • 25 Grs. Corn Kernels   
  • 1 Pc. Serrano Chile 
  • 10 Grs. Pickled Onion 
  • 25 ml. Seafood Sauce 
  • 25 ml Raw green sauce




How to: Peel the shrimp leaving the tail and cut through the top of the shrimp to remove the dirt, then completely wrapped in bacon and cooked on the grill or barbecue until cooked through, served on a mirror of seafood sauce and rice, served with corn sauteed with olive oil, pickled onions and avocado sauce




Roasted Fillet of Sea Bass

Served with chips plantains, crispy bacon, lentils stew and bacon sauce

Ingredients:
  • 200 Grs. Fresh Sea Bass Fillet
  •    50 Grs. Lentil stew
  •    20 Grs. Tostones of plantain
  •    20 Grs. Bacon Chips
  •    25 ml. Bacon Sauce

How to: Sea Bass fillet seasoned with salt and pepper and cook in skillet with olive oil until half cook and finish cooking in the oven to keep their natural juices, served with golden bacon, croutons of plantains, lentils stew and bacon sauce.


  

Chiles Rellenos with Shrimp Wrapped with Bacon 

Served with tamarind sauce with avocado and tomatillo sauce

Ingredients:
  •  2 Pcs Jalapeño white Chile
  • 50 Gr. Raw Coctel Size Shrimp
  • 25 Grs.Bacon
  • 10 Grs. Cucumber
  • 20 Grs. Mixed Lettuce
  • 10 Ml.  Tamarind Salsa
  • 10 Grs. Avocado Salsa

How to: Poach the peppers and remove the veins, filled with shrimp and caramelized onions, completely wrapped in bacon and cooked on the grill until thoroughly cooked, served with green salad, avocado sauce and tamarind sauce.




For more information about Solmar Hotels & Resorts, visit www.solmar.com, follow us on Twitter @SolmarResortsInstagram and Pinterest and visit our Facebook page


Thursday, August 28, 2014

Solmar Hotels & Resorts Invite Anglers to "CATCH" a Deal This Fall


Known as a sport fishing paradise, Los Cabos welcomes anglers from around the globe each fall to participate in a number of world-class tournaments throughout the destination. Solmar Hotels & Resorts, perfectly situated between the Sea of Cortes and the Pacific Ocean, offers easy access to these impressive fishing grounds and a deep-rooted history in the sport. In preparation for the 2014 tournament season, Solmar Hotels & Resorts is currently offering two special packages to avid anglers.


As one of the official hotel sponsors for the annual Los Cabos Billfish Tournament, taking place from October 14 - 18, the Solmar hotel collection is offering exclusive, discounted rates at Playa Grande Resort & Grand Spa occurring between the dates of October 10 - 21. All five Solmar properties are participating, rates vary depending on length of stay, room category and property selected.


In November, the destination hosts the Los Cabos BigGame Charter Boat Classic, taking place from November 18 - 21. Travelers interested in participating in or simply experiencing this unique tournament can book a stay at Playa Grande Resort & Grand Spa for a special discounted rate. Travelers can enjoy a special welcome amenity upon arrival, daily breakfast or box lunch for two people, a free round of mini golf at Playa Grande (subject to availability, reservation required), access to the resort's fitness center and a 15% discount at recommended Solmar restaurants. The special package applies to stays occurring between the dates of November 15 - 21.
Reservations can be booked directly through www.solmar.com or emailing reservaciones@solmar.com.

To compliment these new tournament packages and complete the perfect "mancation" to Solmar and Los Cabos, travelers can enjoy their time away from the high seas by taking advantage of Playa Grande's award-winning spa and indulge in several spa treatments tailored specially to men, such as the Men's Spa Escape treatment which combines skin and body care for a complete de-stressing experience for 120 minutes. For more information, please visit www.solmarspacollection.com.



Located on Baja California's most exclusive and private beach, Solmar Hotels & Resorts offers guests privacy while still being able to enjoy the excitement of downtown Cabo San Lucas. The collection of five all-suite resorts offers guests the highest quality of service and hospitality. In the past year, two Solmar properties - Playa Grande Resort & Grand Spa and The Ridge at Playa Grande Luxury Villas - were awarded the prestigious Four Diamond rating by AAA. Additionally, TripAdvisor recognized Solmar All-Inclusive Resort & Beach Club and Playa Grande Resort & Grand Spa for receiving high ratings and guest reviews on this popular travel site. Additionally, Playa Grande Resort & Grand Spa was recently rated among the "Top 15 Hotels in Baja California" by Condé Nast Traveler's 2013 Readers' Choice Awards along with Grand Solmar Land's End Resort & Spa, which was also included as one of the "World's Best Hotels" for the second year in a row. 

For more information about Solmar Hotels & Resorts, visit www.solmar.com, follow us on Twitter @SolmarResorts, Instagram and Pinterest and visit our Facebook page.

Friday, June 20, 2014

A facial is the best way to take care of your skin!




A facial is a beauty and health treatment that includes the following basic steps: consultation, cleansing cream, toner, mask, facial massage and a moisturizing cream. Facials are the second most popular spa treatments after massages. The process is always customized to meet the unique needs of your skin.

A licensed facialist with special training in skin care should be the person who performs your professional facial. She should not only be knowledgeable, but passionate about her work.



The Solmar Spa Collection recommends that you have a facial at least four times a year, as the seasons change. You may need one more frequently if you are trying to clear up skin blemishes such as acne, especially at the beginning. Otherwise, every few months is sufficient. Once a month is fine but make sure you don’t overdo it, especially if you have sensitive skin.

What a facial can do:
-Deep cleanse
-Exfoliate
-Increase circulation and detoxify
-Calm the senses, nerves and muscles
-Stimulate skin functions and metabolism
-Treat conditions such as dryness, oiliness, redness and acne
-Soften wrinkles and age lines

 The Solmar Spa Collection offers facials specially designed for your skin type. 

For more information, please visit our website at www.solmarspacollection.com or contact us at spacollection@solmar.com


Wednesday, June 11, 2014

Pioneer Art Gallery


Experience the history of Los Cabos through old photographs, the art collection of Don Luis Bulnes, the pioneer behind Solmar Hotels, and art pieces from local artists.




The Pioneer Art Gallery is located next to the Brigantine Restaurant at Playa Grande Resort and Grand Spa, a portion of the art sales will benefit the Solmar Foundation. 


Artists participating:

Joann Cappon:  She was born in México City and studied at "La Esmeralda" National School of Paint, Sculpture and Engraving and the Academia de San Carlos. 
At an early age Joann came in touch with art and painting. The aroma of oils, turpentine, and linseed oil evokes happy moments of her childhood.
These lovely memories accompany her and surround her amidst her moments of doubt and chaos and it is with these that Joann finds in her paintings an opportunity to show part of her essence. 


Yandi Monardo: Visual artist, originally from Young, Uruguay. Yandy is committed to the education and dissemination of the art and culture of Baja California Sur. His work was selected for the MOLAA catalog (The Museum of Latin America Art) in Long Beach, California. In 2009 and 2012, he received and Honorable Mention in painting and sculpture at the Biennale of Baja California Sur, Carlos Olachea. 


Enrique Bascón: Presents "Hungry for color", a sample born of coffees and social gathering, meals and travels, some in space and others in time, a tribute to México he loves and the innocence of a child's smile, both of them, their teachers. 


For more information about Pioneer Art Gallery or Solmar Foundation 
please contact: dinorah.deharo@solmar.com


Wednesday, May 21, 2014

Wedding Collection


The perfect day
The magical moment
The perfect dream

The perfect beginning and love history…


You’ve dreamed about it your whole life. It’s your wedding day and you deserve the most perfect and romantic wedding, you want it to be the happiest day of your life.
We invite you to live the dream of your most magical day in a remarkably, romantic surroundings. At Solmar Hotels & Resorts you can choose between a variety of deluxe wedding packages.
Our wedding planner will work with you to tailor the details of your wedding to your taste, so on your big day, you'll have nothing to worry about, and all you have to do is say " I DO."
For more information please contact:


Thursday, May 8, 2014

Fajitas recipe by Solmar Resorts


Ingredients:
Canola oil
One green, red and yellow pepper
One garlic clove
1/2 red onion
Serrano chile
Chicken breast
Tablespoon soy sauce
Tablespoon Worcestershire sauce
Tablespoon lemon juice


Instructions:
Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil (or other high smoke point oil) to the pan. As soon as the oil begins to smoke, lay the chicken breast slices in the pan. Depending on the size of the pan, you may have to work in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.



While the chicken is resting, cook the onions, chile and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.


Add the chicken to the pan with the vegetables, add the soy sauce and the Worcestershire sauce and the lemon juice to marinate.
Serve with guacamole, refried beans and mixed tortilla shells.