SARASOTA, Fla. — This historic venue is Sarasota’s oldest eatery, having opened its doors in December 1959.
We’re referring to the Columbia Restaurant located on St. Armands Circle. And indeed — it belongs to the Columbia Restaurant group from Ybor City, owned by the Gonzmart family.
The establishment features Spanish cuisine enriched by Cuban influences.
Executive Chef Jesus Padilla shares a delightful recipe for Filete Salteado, a Spanish-style stir-fry.
The culinary contributions of Chinese indentured servants in Cuba have shaped the menu, adding to the diverse cultural tapestry of the Columbia Restaurant.
Filete Salteado
1 oz. extra-virgin olive oil
1/2 tsp. garlic, chopped
1/2 oz. chorizo, sliced lengthwise and cut 1/4-inch diagonally
6 oz. beef bistro filet, cut into 1-inch-by-1-inch pieces
Columbia seasoning, to taste
3 oz. mushrooms, sliced 1/4-inch thick
1 1/2 oz. green peppers, sliced 1/4-inch julienne
1 1/2 oz. Spanish onions, sliced 3/4-inch julienne
2 oz. potatoes, 3/4-inch diced and pre-blanched
1 oz. red wine
4 oz. Boliche sauce, or brown gravy
6 oz. yellow rice, optional
Peas and pimentos for garnish
Directions:
Heat oil in a sauté pan.
Season beef with Columbia seasoning.
Add chorizo and seasoned beef to the pan.
Incorporate garlic.
Sauté until the meat and garlic are browned.
Add mushrooms, peppers, and onions.
Mix in potatoes and sauté for about one minute.
Deglaze the pan with red wine.
Stir in boliche sauce or gravy and heat through.
Serve with yellow rice, peas, and pimentos. Present the cooked mixture on a plate.
Yields one serving.
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