MALDONADO’S
Pasadena, California

Maldonado’s after dinner program featured a program by professional artists of the Operatic Stage and Musical Comedy. Maldonado’s received a 4-star award from the Restaurant Writers Association in the supper club category for its excellence. The restaurant also received many awards for its cuisine. The patrons of Maldonado's stated that L'Ermitage was "the only establishment of its class in the world".

	SHRIMP AND SCALLOPS ROMANA
	VEAL CITRON MALDONADO’S

SHRIMP AND SCALLOPS ROMANA

Four portions.

4 skewers

16 shrimp

16 scallops (jumbo)

2 tablespoons finely chopped garlic

1/2 cup whipping cream

1/2 tablespoon chopped shallots

1/2 cup Chablis wine (or a good Chardonnay – a “dry” fruity white wine)

1/2 pound butter (lightly salted)

5 tablespoons melted butter

1/2 tablespoon paprika

1. Shell and clean the shrimp (do not remove the tail). Skewer four shrimp, each

around a scallop, on one skewer.

2. Sprinkle 1 tablespoon Chablis wine, tablespoon salt, paprika and 1 tablespoon melted butter (spread over skewer) then put it in oven (on an uncovered shallow pan) at 375 degrees for 10 – 15 minutes.

Sauce

Prepare the sauce before the shrimp are placed in the oven so that it is ready by the time the shrimp are cooked. Place the sauce over hot water, a dab of butter on top with wax paper over it to prevent a film from being created.

3. Sauce: Sauté chopped garlic and shallots in 1 tablespoon melted butter – then add the left Chablis wine – let it reduce until half of the wine is left – then add 1/2 cup whipping cream – let it reduce until it gets thick – then whip 1/2 pound of butter (a little bit soft) – as soon as the shrimp are ready put the sauce over it.

Shrimp should be tender when properly cooked.

Rubbery shrimp indicates overcooking.

4. Suggested accompaniment: Fettucine Alfredo, al pesto, or lemoned rice.

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VEAL CITRON MALDONADO’S

Four portions.

1-1/2 pounds veal (loin preferred)

1/2 cup heavy cream

1 tablespoon chopped shallots

1 cup Chablis wine

1/2 pound butter (salted) – for sauce

5 tablespoons melted butter – for sauté

1 teaspoon capers

1. Remove all fat from tenderloin or leg veal, slice cross-grain into thin filets; pound firmly between wax paper until 1/2 inch thick.

2. Sauce

Sauté shallots in 1 tablespoon melted butter – then add Chablis wine – let it reduce until half of it is left and then add whipping cream – let it reduce until it is thick and then add 1/2 pound of butter (soft but not melted)

3. Season the veal with salt, lemon juice and then flour it lightly – then sauté them in a pan with 4 tablespoons of butter until cooked through and still tender (for two minutes) and lightly golden in color. Butter should not burn while cooking.

4. Set the sautéed veal on a warm plate and pour the sauce over it – garnish with a ring of thin lemon slices alternated with cucumber slices or lemon leaves.

MALDONADO’S Pasadena, California

SHRIMP AND SCALLOPS ROMANA

VEAL CITRON MALDONADO’S

MALDONADO’S
Pasadena, California