In the Kitchen: Picada Espanola

(WTNH)– Owner Kay Ghura and Chef Dave Lopez from the Village Bistro show us how to cook with passion and make Picada Espanola.

They discuss where their food comes from and the variety of origin. They also use olive oil when cooking most of the meals and fresh produce.

Argentina-born Khaled Ghura opened The Village Bistro last September of 2013. The owner describes the restaurant as a “European getaway” that has a very rustic look to the restaurant, highlighted by wooden decor throughout. They offer breakfast, lunch and dinner, and are known mainly for their tapas, paninis, and martinis.  The menu is French, Spanish, Italian and Mediterranean.

The bistro also offers live entertainment on weekends including flamingo dancers and music. On August 8th, there will be a Belly dance on Fire. For more information, go to villagebistromilford.com.

Picada Espanola Recipe:

-  4 ounces of beef sirloin

-  4 ounces marinated chicken breast

- 4 ounces of sausage from parsley

- 1 pinch of salt

- One pinch of black pepper

- One pinch of diced garlic

- One pinch of paprika

- One ounce of marinated teriyaki sauce

- Pita/Flat bread

1.    Marinate chicken with salt, pepper, and garlic
2.    Cut the mixed peppers and onions in a juliennes style
3.    Cut and slice all of the meat
4.    Once your cutting and slicing is finished, begin sautéing all of your ingredients together
5.    Once your ingredients are cooked, add marinated teriyaki sauce
6.    Add parsley
7.    Warm up pita bread

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