Name: Restaurante Tio Pepe
Address: 10 East Franklin Street, Baltimore, Maryland, 21202, United States

JUMBO SPANISH SHRIMP MARINATED AND BROILED IN THEIR SHELLS.

Langostinos a la Parrilla

MARINATED LOIN OF PORK, SAUTÉED WITH ONIONS, GREEN PEPPERS, TOMATOES AND MUSHROOMS.

Lomo de Cerdo Adobado a la Malagueña

Sherbet in fruit shells: lemon, orange, peach, pineapple, mango, and coconut

Frutas Rellenas de Sorbete

Roast suckling pig. Served with stewed black beans

Cochinillo Asado al Estilo Segoviano

Broiled brochette of beef tenderloin blended in truffle sauce. Served with wild rice and string beans

Brocheta Matador

Lobster claws, jumbo lump crab meat and jumbo shrimp combination

Bogavante, Nécora y Langostinos

Albóndigas de Nécora

Glazed sea scallops and jumbo shrimp in champagne sauce

Vieras y Langostinos al Cava

Rockfish with jumbo crab meat glazed with champagne sauce

Lubina Rellena de Carne de Nécora

Chilean sea bass with black butter and capers

Merluza Negra a las Alcaparras

Grilled swordfish with green and red peppers, tomatoes, and mushrooms

Pez Espada a la Riojana

Sopa de Ajo Castellana

Blue Point oysters: Rockefeller, or stuffed with crab meat in champagne sauce

Ostras Gratinadas

Santa Cruz Mountains

Sonoma Valley

Paso Robles

Napa Valley

2013 Mount Eden Vineyards Cabernet Sauvignon

2015 Paul Hobbs Cabernet Sauvignon

2017 Faust Cabernet Sauvignon

2014 Justin Isosceles

2016 Dominus

2018 Joseph Phelps Insignia

1999 Beringer Howell Mountain Bancroft Ranch Merlot

In a medium bowl, combine the olive oil, minced garlic, paprika, lemon juice, salt, black pepper, and chopped parsley. Whisk together until well blended.

Prepare the Marinade

Rinse the jumbo langostinos under cold water and pat them dry with paper towels. Ensure they are intact with their shells on.

Clean the Shrimp

Place the cleaned langostinos in a large bowl or a resealable plastic bag. Pour the prepared marinade over the shrimp, ensuring they are well coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, preferably 1-2 hours for best flavor.

Marinate the Shrimp

Preheat your oven's broiler on high. If you're using a grill, prepare it for high heat.

Preheat the Broiler

Arrange the marinated langostinos in a single layer on a broiler pan or grill. Broil for 3-4 minutes on each side, or until the shrimp are pink and opaque, being careful not to overcook.

Broil the Shrimp

Remove from the broiler or grill and transfer to a serving platter. Serve immediately, garnished with additional fresh parsley if desired.

Serve

Olive oil

Garlic, minced

Paprika

Lemon juice

Salt

Black pepper

Fresh parsley, chopped

Jumbo langostinos (Spanish shrimp), shells on

In a large bowl, combine minced garlic, paprika, cumin, olive oil, salt, black pepper, oregano, and white wine vinegar to create the marinade.

Add the loin of pork to the marinade, ensuring it is well coated. Cover the bowl with plastic wrap.

Marinate the Pork

Refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Refrigerate

Remove the pork from the marinade and let it come to room temperature for about 30 minutes before cooking.

Prep the Pork

Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.

Heat the Skillet

Sear the pork loin on all sides until browned, about 3-4 minutes per side.

Sear the Pork

Once seared, lower the heat to medium and cover the skillet. Cook the pork for about 20-25 minutes, or until the internal temperature reaches 70°C (160°F).

Cook the Pork

Remove the pork from the skillet and let it rest for 10 minutes before slicing.

Rest the Pork

In the same skillet, add 2 tablespoons of olive oil if needed, and add the sliced onions, sautéing until translucent.

Sauté Onions

Add the green bell pepper and mushrooms, cooking for an additional 5 minutes until softened.

Add Peppers and Mushrooms

Finally, fold in the chopped tomatoes and cook for another 3-4 minutes until the tomatoes are softened.

Add Tomatoes

Season the sautéed vegetables with salt and pepper to taste.

Season Vegetables

Slice the rested pork loin and serve it on a plate topped with the sautéed vegetables.

Serve the Dish

Loin of pork

Garlic cloves, minced

Cumin

Oregano

White wine vinegar

Onion, sliced

Green bell pepper, sliced

Tomatoes, chopped

Mushrooms, sliced

Cut the lemons and oranges in half. Use a spoon to scoop out the flesh, leaving a thin layer of fruit on the inside. Reserve the juice for the sherbet.

Prepare the Citrus Fruits

Cut the peaches in half and remove the pit. Scoop out the peach flesh, leaving a shell. Reserve the flesh for the sherbet.

Prepare the Stone Fruits

Cut the top off the pineapple and carefully hollow out the inside, leaving a sturdy shell. Reserve the pineapple flesh for the sherbet.

Prepare the Pineapple

Slice the mangoes in half and remove the pit. Use a spoon to scoop out the flesh, leaving the shell intact. Reserve the flesh for the sherbet.

Prepare the Mango

Carefully crack open the coconut and drain the water. Scoop out the flesh and set aside the shell for serving.

Prepare the Coconut

In a saucepan, combine sugar and water. Heat over medium heat until the sugar dissolves completely. Remove from heat and let cool.

Make the Simple Syrup

In a mixing bowl, combine the reserved juice from the fruits (1 cup total), lemon juice, and corn syrup. Mix well.

Combine Ingredients for Sherbet

Pour the cooled simple syrup into the fruit juice mixture. Stir until well combined. If desired, add food coloring for a vibrant appearance.

Add Simple Syrup

Cover the mixture and refrigerate for about 1-2 hours until it is well chilled.

Chill the Mixture

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Alternatively, you can pour it into a shallow container and freeze for 4-6 hours, stirring every hour until it reaches the desired texture.

Freeze the Sherbet

Once the sherbet has reached the desired consistency, scoop it into the prepared fruit shells. Fill each shell generously with sherbet.

Fill the Fruit Shells

You can garnish your filled fruit shells with fresh mint leaves or a sprinkle of shredded coconut on top for added flair.

Garnish (Optional)

Enjoy your frutas rellenas de sorbete right away for the best texture and flavor!

Serve Immediately

Lemons

Oranges

Peaches

Pineapples

Mangoes

Coconuts

Sugar

Water

Fruit Juice (from the shells)

Lemon Juice

Corn Syrup

Food Coloring (optional)

Clean the suckling pig thoroughly, making sure to remove any hair or impurities.

Prepare the Suckling Pig

Rub the entire surface of the pig with salt, ensuring to cover all areas, including inside the cavity.

Season the Pig

Stuff the cavity of the pig with garlic cloves, rosemary, and thyme.

Add Aromatics

Place the pig in a large roasting pan. Drizzle olive oil over the skin and rub it in to ensure an even coating.

Prepare for Roasting

Preheat the oven to 160°C (320°F). Pour white wine into the bottom of the roasting pan and cover the pig with aluminum foil. Roast for approximately 3 hours, then remove the foil and increase the temperature to 220°C (428°F) for an additional 30 minutes to crisp the skin.

Roast the Pig

Once roasted, remove the pig from the oven and let it rest for 20 minutes before carving and serving.

Rest and Serve

If using dried black beans, soak them in water overnight. Drain and rinse before cooking. In a large pot, add soaked beans, vegetable broth, and bay leaves. Bring to a boil, then reduce to a simmer and cook until beans are tender, about 1 hour.

Cook the Beans

In a separate skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent.

Sauté Aromatics

Add sautéed onion and garlic to the pot with the beans. Stir in cumin, salt, and black pepper. Simmer for an additional 30 minutes to allow flavors to meld.

Combine and Season

Remove bay leaves and serve the black beans alongside the roasted suckling pig.

Suckling pig

Garlic cloves

Fresh rosemary

Fresh thyme

White wine

Black beans

Onion

Bay leaves

Vegetable broth

In a small bowl, combine truffle oil, minced garlic, chopped rosemary, salt, and black pepper. Mix thoroughly to create the marinade.

Cut the beef tenderloin into 1-inch cubes. Place the cubes in a large bowl and pour the marinade over the beef. Toss to coat evenly. Cover and let marinate in the refrigerator for at least 30 minutes.

Marinate the Beef

Soak wooden skewers in water for 15 minutes to prevent burning. Thread the marinated beef cubes onto the skewers, leaving a little space between each piece.

Assemble the Skewers

Preheat the broiler. Place the skewers on a broiler pan and broil for about 8-10 minutes, turning halfway through, until the beef is cooked to your desired doneness.

Broil the Beef Skewers

In a medium saucepan, combine wild rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45-50 minutes, or until the rice is tender and the water is absorbed.

Cook the Wild Rice

In a large skillet, heat olive oil over medium heat. Add the string beans, garlic powder, salt, and black pepper. Sauté for about 5-7 minutes, or until the beans are tender-crisp.

Sauté the String Beans

Beef tenderloin

Truffle oil

Garlic

Wooden skewers

Wild rice

String beans

Garlic powder

In a large bowl, combine the lobster claws, jumbo lump crab meat, jumbo shrimp, and Nécora meat. Gently mix them together to ensure they are evenly distributed.

Prepare the Seafood

Add minced garlic, olive oil, lemon juice, salt, and black pepper to the seafood mixture. Toss gently until all the ingredients are well coated with the seasoning.

Season the Mixture

In a large skillet, heat the remaining olive oil over medium-high heat. Add the seasoned seafood mixture to the skillet and cook for 5-7 minutes, stirring occasionally, until the shrimp turn pink and opaque, and the lobster claws are heated through.

Cook the Seafood

Once cooked, remove from heat and sprinkle with chopped fresh parsley. Serve immediately, garnished with additional lemon wedges if desired.

Garnish and Serve

Lobster claws

Jumbo lump crab meat

Jumbo shrimp (peeled and deveined)

Nécora (spider crab) meat

Garlic (minced)

Fresh parsley (chopped)

In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning. Gently fold the ingredients together to avoid breaking the crab meat.

Prepare the Mixture

Add the finely chopped green onions, breadcrumbs, beaten egg, salt, and black pepper to the mixture. Stir gently until all ingredients are well combined, taking care not to overmix.

Add Vegetables and Binding Agents

Cover the bowl with plastic wrap and refrigerate the crab mixture for at least 30 minutes to help it firm up.

Once the mixture is chilled, use your hands to form it into large patties, about 4 inches in diameter and 1 inch thick.

Form the Crab Cakes

In a large skillet, heat the butter over medium heat. Once hot, carefully place the crab cakes in the skillet. Cook for about 4-5 minutes on each side, or until they are golden brown and heated through.

Fry the Crab Cakes

Transfer the crab cakes to a plate lined with paper towels to drain excess grease. Serve warm with your favorite dipping sauce or garnish.

Langostinos A La Parrilla

Lomo De Cerdo Adobado A La Malagueña

Frutas Rellenas De Sorbete

Cochinillo Asado Al Estilo Segoviano

Brocheta Matador

Bogavante, Nécora Y Langostinos

Albóndigas De Nécora

Vieras Y Langostinos Al Cava

Lubina Rellena De Carne De Nécora

Merluza Negra A Las Alcaparras

Pez Espada A La Riojana

Sopa De Ajo Castellana