Executive Chef Jesus Almos has worked for Piropos Restaurant and Piropos Grill for nine years. When he started washing restaurant dishes, as a teenager, Almos had no idea he had begun a lifelong career path. Almos has worked as a line cook, and directed front of the house operations. He was lead cook at Hannah Bistro (closed), held the sous chef position at Frondizi's, helped to open Café Provence, and worked at several other local restaurants, including Capital Grille. Almos and his current staff create Argentinean food - a mix of Italian, French and traditional Argentinean dishes, which is not overly spicy and features lots of meat.
"I'm a food and wine guy and I love to match wines with food," Almos says. "I use fresh products as much as possible for the restaurant, and always go to farmers markets. We also change our menu seasonally."
Almos realized how much he liked the restaurant business at around age 19 or 20. "I don't think I could do anything else," he says.
Makes 10 servings
1 each, 7-9 ounce tilapia
¼ cup seafood stuffing (see recipe below)
salt & pepper to taste
capers & lemon butter
Trim tilapia, removing the thin part of the fish so that it does not burn in the pan.Turn tilapia over so that you can see the blood line. Holding your knife at a 45-degree angle, use the knife to remove the bloodline. This will allow you to fold the fish over without any tearing.
Turn the tilapia over and on the thick portion of the fish make a 3-inch cut. This will be used as a pouch. Season the tilapia with salt and pepper.
Add one ounce of oil to a skillet over medium high heat. Right before the pan starts to smoke place the tilapia in the pan carefully. Be sure to place the side with the pocket down in the pan first. Sear the tilapia until golden brown, turn it over and stuff ¼ cup of the seafood stuffing into the pouch. Place the pan in the oven at 350 degrees to finish cooking. Finish the tilapia with one tablespoon of caper and one ounce of lemon butter.
1/8 cup olive oil
1/2 pound bay scallops
1/2 pound, 41/50 shrimp, cut in half
1/8 cup chopped garlic
1/8 cup white wine
3/8 cup diced celery, ¼ inch by ¼ inch
1/8 cup yellow onion, ¼ inch by ¼ inch
5/8 cups mayonnaise
1/8 cup egg yolks
¼ cup whole eggs, beaten
¼ cup heavy cream
½ teaspoon crab base
1 tablespoon unsalted butter
1 tablespoon chopped parsley
1 tablespoon fresh lemon juice
½ tablespoon Dijon mustard
½ teaspoon garlic salt
1/8 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1/8 teaspoon black pepper
1/8 cup sherry wine
1 tablespoon olive oil
¼ cup breadcrumbs
1 ½ cups Reggianito cheese
½ pound lump crabmeat
Stage I: Add olive oil to skillet over medium heat, allow to get hot, and then add other ingredients except wine. Sauté for one minute, deglaze pan with wine and allow to cool. Place in a large bowl.
Add stage 2 to the bowl and mix until incorporated. Drain crabmeat to remove excess juice. Melt Stage 3 and fold in Stage 4. May store in 3-quart container for up to three days.