My roundup of favorite dishes at Casa SaltShaker over the previous month – one from each dinenr!

Pork Loin “Carbonara” – medallion of pork loin, rubbed with salt, pepper, and cumin, pan seared and cooked to medium, and topped with a quick pan gravy from the drippings. Accompanied by a crust-less cheesecake made with ricotta, pecorino romano, black pepper, and guanciale, which in turn is topped with a rocoto jam (rocotos, tomatoes, garlic, ginger, sugar, fish sauce, red wine vinegar). And a side of sautéed snow-peas. There was meant to be a sprinkle of chopped green onion on the pork as well.

Piccolo Banfi “Via Flavia” Petite Verdot 2019, Agrelo (Mendoza), Argentina

 

Scallop “Tiradito” – Salad of raw scallops, diced avocado, broad beans, red onion, marinated in a leche of lime juice, olive oil, garlic, celery, jalapeño, cilantro, mint, salt, and white pepper. Garnished with black and white sesame seeds, pickled mustard seeds and passionfruit seeds.

Domaine Nico Brut Rosé (100% Pinot noir sparkling), Uco Valley (Mendoza), Argentina

 

Sesame Peanut Cheesecake – Chocolate cookie base. Filling of our ricotta cheesecake base flavored with tahini, peanut butter, and miso, and sweetened with honey. Dusted with cocoa powder, black and white sesame seeds. Served over a swath of sauce made from chocolate liqueur and soy sauce thickened with cornstarch.

Penedo Borges Malbec Tardio, Agrelo (Mendoza), Argentina

 

Butter Bean Zucchini Salad – Butter beans boiled until tender. Zucchini sliced and sweated in olive oil with garlic, pepperoncino, salt, and pepper. Served warm and garnished with slices of limo chilies, green onions, and mint. Drizzled with extra virgin olive oil.

Codorniu “María” Extra Brut, 80% Chardonnay, 20% Pinot noir sparkling from Agrelo (Mendoza), Argentina