PARILLADA (Mixed Grill)
Sirloin, Gulf shrimp, roasted chicken, smokey Bilbao chorizo, piquillo peppers, served with salsa verde, hazelnut romesco & mojo verde
Server Description
A medley of some of our favorite proteins, equalling just over a pound, all on one plate for our meat lovers. Roasted chicken topped with hazelnut romesco, Gulf shrimp with our salsa verde, top sirloin with mojo verde and our semi-cured smokey Bilbao chorizo
pronunciation
PAR EE YA DUH
runner description
Mixed grill
Line up notes
allergies
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Gluten
Nut
Shellfish
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ingredients
- Shrimp - 1/2 portion (2 oz)
- Picanha - 5 oz
- Roasted Chicken - 1/4 (dark or white meat)
- Bilbao chorizo - 1/2 (Sliced length wise)
- Piquillo - 1/4 ea
- Salsa Verde Moruno - 1 oz
- Hazelnut romesco - 1 oz
- Mojo Verde - 1 oz
- Grilled lemon - 1/2 ea
- Parsley Sprigs - 3 ea
sourcing
procedure
- Place oven into oven and heat to an internal temp of 165 degrees
- Score the picanha, season with salt and pepper and cook on the plancha to medium rare
- Season shrimp with 1/4 tsp kosher salt and sear on plancha until cooked through out
- Butterfly a bilbao chorizo and sear on plancha until caramelized on both sides
- Place protein on plate as pictured above.
- Add romesco to the chicken
- Add salsa verde moruno to the shrimp
- Slice the picanha into 5-6 thin slices and add mojo verde
- Garnish the plate with piquillo peppers, grilled lemon in the center and parsley sprigs
critical control points
PACKAGING
Plateware