"Recipes from the Chef's Kitchen"

Show 537

Topas and Bar

(Bethesda Location)
7271 Woodmont Ave.
Bethesda, Md. 20814

Chef/Owner Jose R. Andres

Jaleo's Restaurant at D.C. location (Lindsey Gustin is shown on the left picture)

Paella de Bogavante

Serves 4 people
1)   2 each Lobsters, #1 each
2)   2 cups Tomatoes, freshly grated without the skin
3)   1/2 cup chopped Onion
4)   6 oz. fresh Squid
5)   1 1/2 cups Rice, Spanish "Bomba" or Arborio
6)   3 oz. Extra Virgin Spanish Olive Oil
7)   1 tsp. chopped Garlic
8)   1 pinch Saffron
9)   Salt to taste
10) 3 1/2 cups Fish Stock

1)   Cut the lobsters into medallions.  Saute with the olive oil.
       Set aside the lobster.  Add the squid and saute a few seconds.
2)   Then add the onion and cook 5 minutes until it is soft and
       slightly brown.  You may need to add a little water to prevent
       it from burning.
3)   Add the garlic and the tomato.  Keep cooking until the tomato
       becomes a nice red deep color.
4)   Add the fish stock and bring to a boil.  Season with salt.  Make
       sure it is a bit salty...because when the rice is added, the dish
       will balance.  Add the rice.  Cook for 5 minutes at a high
       flame.  Move the paella with a wooden spoon.  Add the lobster
       on top and then bring the flame down...but keeping a slow boil.
       Cook for 10 more minutes.
5)   Pleave NEVER again put in your finger or a spoon or the rice
       cooking will not be good.
6)   Set aside and eat right away!

Gezpacho Andaluz Como lo Hacen en Algeciras

Serves 6 people
1)   1 Tomato, very ripe and medium diced
2)   1 each Garlic Cloves
3)   5 oz. Cucumber, peeled and diced
4)   3 oz. Green Pepper, seeded and diced
5)   3 oz. Bread, torn into small pieces
6)   3 oz. Extra Virgin Spanish Olive Oil
7)   2 tbs. Sherry Vinegar
8)   Salt to taste.
9)   1 cup Spring Water

1)   In small batches, mix all ingredients in a blender until very smooth.
       You may have to add more water...as water content in the ingredients
       may vary.
2)   Strain with a colander and chill.
3)   Garnish with a small dice of cucumber, green pepper, tomato and
       croutons.  Then drizzle with olive oil.  Serve cold.

Assortment of Topas served at Jaleo

Jaleo restaurant's silky smooth new beverage, the Fino's Sherry Martini
was created by Jason Koitz one of Jaleo's talented bartenders.

1)   1.5 oz premium Vodka
2)   0.5 oz Fino Sherry
3)   Splash of Amaretto
4)   Garnish with one Boqueron (vinegar marinated sardine)

Good Eating!!!