Our Recipes

SCAMPI BASQUAISE

THE BASQUES CRISSCROSS THE PYRENEES, MOVING BETWEEN THE FRENCH AND SPANISH CULTURES WITH EASE AS THEY CLING TO THEIR OWN TRADITIONS.

Prawns, shelled, deveined, chopped shallots, cup chopped onion, cup chopped scallions, a large tomato diced, teaspoon chopped garlic, spinach leaves, white wine, lemon, raspberry vinegar, butter, salt, pepper and cayenne to taste. The Basques crisscross the Pyrenees, moving between the French and Spanish cultures with ease as they cling to their own traditions.

THE LAMB SAUCE

"THIS IS OUR MOST POPULAR DISH. THE RECIPE OF OUR SAUCE HAS BEEN IN MY FAMILY FOR GENERATIONS."

Tablespoon butter, shallot or small onion chopped, large clove garlic chopped, tablespoons flour, teaspoon tomato paste, cups concentrated lamb stock, white wine, red wine, pinch each of salt, black pepper, thyme, bay leaf, whole sweet basil, rosemary, once cognac or brandy, tablespoons butter.

CAFE DE PARIS BUTTER

FANDANGO HAS A CHOICE OF DIFFERENT STEAKS (RIB EYE, NEW YORK, PORTER HOUSE) ALL MADE ON THE MESQUITE GRILL AND SERVE WITH A "CAFE DE PARIS BUTTER".

Soft butter, teaspoon chopped parsley, teaspoons Dijon mustard, teaspoon tomato ketchup, teaspoon finely chopped garlic, teaspoon finely chopped shallots, teaspoon paprika, Worcestershire sauce, Tabasco sauce, cayenne pepper, salt, pepper to taste.

PAELLA

IF YOU ASKED PEOPLE OUTSIDE SPAIN WHAT IS THE MOST TYPICAL SPANISH DISH, THE MAJORITY WOULD PROBABLY SAY: "PAELLA"

Olive oil, large onion, chopped cloves garlic, chopped large tomatoes, diced bell peppers, cups of white rice, cups of chicken broth, tablespoon of copped parsley, saffron, chicken breast, chorizo sausage, scallops, calamari, shrimp, clams, mussels, peas, pepper, salt, cayenne.

OSSO BUCCO

THIS DISH ORIGINATED IN MILAN BUT FOUND A HOME IN PROVENCE. IT'S CHARACTERIZED BY AN HERBAL MIXTURE CALLED A GREMOLATA, WITHOUT WHICH, SAY THE MILANESE COOKS, YOU CAN'T HAVE A GENUINE OSSO BUCCO.

Veal shank, cup of flour, cup of olive oil, onion thinly sliced, leeks, whites only, bay leaf, cup small mushroom caps, carrots, quartered yellow squash, quartered stalk celery diced, new potatoes, cup dry white wine, cups tomatoes, chopped fresh, teaspoon tomato paste, teaspoon chopped parsley, clove garlic, crushed tablespoon grated lemon peel, salt pepper.

LOBSTER

IF THERE IS ANY CREATURE IN THE WORLD THAT TASTES BETTER THAN IT LOOKS, IT HAS TO BE THE LOBSTER.

Lobster tail, white wine, lemon, soft butter, paprika, salt, white pepper, cayenne pepper, melted butter.