August is the last month when we can enjoy the most famous product of the land of Iria and Padrón and their orchard. We count how is the most common, simple and delicious preparation in the first post of this blog though, of course, would not expect a restaurant as he would tarry Asador O'Pazo only with the traditional way of serving: fried and dipped in coarse salt. Throughout the month of August was held in the region the days of exaltation of the Herbón pepper. Oscar Vidal, the young master chef Asador O'Pazo, attended the party the way he knows how: with delightful surprises. This time the presentation was with (more) jury than usual. Along the demanding customers we enjoy with several gastrobloggers willing to issue verdict in front of the menu they were.
How can we surprise a public that knows by heart the product?
For the last few decades it has been much abused word "deconstruction": the supporting elements of architecture, the most ingrained theories of sociology, the most powerful images of fashion and, of course, haute cuisine is deconstructed. Deconstruction times understood as an opportunity to give the cuisine its part laboratory. As is known, the overuse and abuse born deconstruction entered a dormant phase. Oscar Vidal, however, decided to recover this idea to serve a menu where some of the best products of the Galician cuisine is classical harmony to present a new dish.
The menu presented by Oscar Vidal consisted of:
-Scallop with tubers chipped and pica pica pepper.
-Croqueta Creamy with carbonara San Simon cheese and pepper seeds.
-Pulpo Stew in its own juice with vinaigrette Herbón peppers.
-Bonito grilled with their juice roasted on thorns and pepper chlorophyll.
And for dessert, creamy cheese over broken biscuit and raspberry jam.
The proposal, as you can see in the gallery, pivoted on the traditional tastes and flavors of the game with Herbón pepper. A pica pica pepper is a statement of intent on saying that the "some are hot and some are not".
The proposals followed the line Oscar Vidal showed in the last Gastronomic Forum of A Coruña, where he was starring lamprey. On this occasion, octopus and bonito exercised as seasonal products presented in an innovative way. Vidal has established itself as one of the new values of the Galician cuisine. Despite his youth, his culinary combine a deep knowledge of the products of the earth with a hangover intuition when to provide a modern twist.
Season goodbye Herbón pepper published promising that the 2015 collection campaign will be good. U goodbye to summer for one of the star products of our region; although they are no longer available in the letter, who did remain in the government of the kitchen will be Oscar Vidal. In addition, the fall and its products also promise joy for lovers of good food.
You can get close to Padrón to check the quality of work of our young chef. You are most welcome.
