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Photography

The truth behind Tapas (Tapas or Tapeo)

By | Consumption, Dining, Food for thought, Food Trends, Photography, Recipes, Terminology, Travel | No Comments

Tapas are all the rage in Spain, and are the norm. A ‘tapa” small bite of free food that accompanies any beverage (alcoholic or not) consumed at any bar of the Iberian Peninsula. You heard that right, tapas are free in Spain!

Tapas are one of the most acclaimed memories from any traveler who has spent time sipping a cold “cerveza” or any Spanish “vino”. Tapa literally means “lid” or “to cover” something. Every bar in Spain has its own specialty tapas, ranging from the Gambas al Ajillo (Garlic Shrimp) spicy potatoes (Patatas Bravas) to stewed snails (Caracoles) or the classic serrano ham and manchego cheese.

A couple of theories indicate the origins of the famous tapa dish. The most traditional origin of tapas began with the proliferation of fruit flies around the southern vineyards during spring and sizzling summer season. Fruit flies are those magical bugs that can appear by hundreds and all disappear in a fraction of a second without a trace. They also have a “sophisticated “nose for diving in any fermented liquid, alcoholic or not.

Well, the purpose of the “tapa” was to cover the glass during conversation at the southern vineyards in the spring and summer to avoid the flying swimmers in the glass. The proprietor of one of this establishment had a genius idea……. why not placing a small plate on top of the glass?? And then they added a piece of cheese or cured meat to the lid…. This is so far, the most believe assumption about this world phenomena!

Another interesting theory of the tapas origin derived during the seasonal local festivities in Seville, located at the south-east part of the country. King Alfonso XIII was sipping a reasonable quantity of wine, when the monarch started to feel a little bit tipsy. He suddenly demanded a snack to sober up, in order to keep enjoying the vino without any symptom of intoxication. The tapa has reached incredible popularity around the world due to its simplicity in nature and ability to customize based on locality.

Let’s talk a little bit about the “Tapeo” or the tapas hopping movement, a whole entire experience that I recommend to anyone who comes to Spain! Any day is perfect for it, but one of the best days for the tapas hunt will be during the weekend, where everybody gets out of the house to enjoy the Mediterranean sun. Here’s how to master tapas hopping: Gather a small group of family or friends, find a good starting bar and keep going up or down the neighborhood streets looking for the desired specialty. Don’t forget that every glass of wine or beer will come up with a little surprise full of flavor that will continue during your gastronomical experience.

Here’s an easy tapa you can make at home and enjoy with a nice glass of white Spanish wine.

Gambas al Ajillo (Garlic Shrimp)

YIELD 4 servings

INGREDIENTS

12 ea. Medium Size Raw Shrimp (Peeled)

4 Tbsp. Olive Oil

2 ea. Garlic Cloves Fine Sliced

½ Tbsp. Cayenne Pepper Fine Sliced

Salt and White Pepper to taste

METHOD

Heat oil in a large skillet over medium heat.

Add garlic; cook, stirring until garlic is fragrant and golden (but not brown), about 30 seconds. Add sliced cayenne pepper, cook for 10 seconds, add shrimp; raise heat to medium-high and cook, stirring often, until shrimp are opaque for 1 minute. Season with salt and pepper.
Serve immediately with some toasted bread on the side for dipping!

By: Chef Daniel Graban-Lopez

Buen provecho!

Spicy Holiday Sliders

By | Consumption, Dining, Food for thought, Food Styling, Food Trends, Holidays, Photography, Recipes | No Comments

Yes, it’s here, the wonderful and magical holiday season! This year, don’t let that scare you when it comes to cooking…everything else…maybe. It’s cold outside so spice up your holidays with this awesome recipe coming to you straight from the KOR Kitchen!
We suggest an awesome pork slider, like no other, to serve as an appetizer while everyone is waiting for his or her big meal. Give those pork tenderloins a good rub and prepare for your house to smell like deliciousness. Pair with any of your favorite toppings; we suggest using arugula instead of lettuce for that peppery bite!
Check out UnKORked on Friday for a wonderful sweet pairing to this spicy slider.

Chipotle Pork Sliders- Serves four adults / 12 Sliders

Ingredients

1 ea.                     Pork Tenderloin Trimmed (16 oz. approx.)
½ Tbsp.                Chipotle seasoning, dry
½ Tbsp.                Onion Powder
½ Tbsp.                 Garlic Powder
1 tsp.                     Salt
2 tsp.                     Canola or Olive Oil for rubbing the tenderloin
1 cup                     Arugula, washed and spun dry
12 ea.                    Slider Buns
24 ea.                    Dill Pickle Slices (Optional for garnish)

Directions

Rub the tenderloin with the oil. Combine the chipotle seasoning, salt, onion powder and season the tenderloin evenly. Marinate for one hour or overnight for more intense flavor.

Adjust an oven rack to the middle position; heat the oven to 400 degrees. Heat the skillet over medium-high flame. Place the tenderloin in the skillet; cook until well browned, about 3 minutes. Using tongs, rotate the tenderloin 1/4 turn; cook until well browned, 45 to 60 seconds. Repeat until all sides are browned, about 1 minute longer. Transfer the tenderloin to a rimmed baking sheet and place in the oven; roast until the internal temperature registers 135 to 140 degrees on an instant-read thermometer, around 10 to 15 minutes.

Transfer the tenderloin to a cutting board and let it rest 8 to 10 minutes. Cut the tenderloins crosswise into 1/2-inch-thick slices.

Assemble the sliders with the buns,arugula and dill pickle slices.

Let us know if you try our recipe and how it goes. Enjoy!

 

KOR Represents at the 2017 PMA Fresh Summit

By | Events, Food News, KOR News, Packaging, Photography, Trade Shows | No Comments

This past weekend the KOR team traveled to New Orleans, LA for the 2017 PMA Fresh Summit on behalf ofDuPont Teijin Films™. There were over 19,500 attendees and over 1,200 products displayed at the show. The show represented how today’s ideas are reshaping tomorrow’s produce and floral landscape.

DuPont Teijin Films™ is the global market leader in providing safe, consistent and convenient packaging solution for over 60 years.

The KOR team showcased the ease of cooking with DuPont’s Mylar Steam Pouches to cook the vegetables for a hearty Jambalaya that was served. Open the pouch, add the vegetables, season to your liking and microwave for a couple minutes to enjoy the vegetables perfectly cooked.

A BIG thank you to theDuPont Teijin Films™ team for the excellent opportunity and a congratulations for a job well done!

Latitudinal Cuisine™: Greek Tacos

By | Food Trends, Latitudinal Cuisine(TM), Photography, Recipes | No Comments

LatCuisine_TacoCollageTo provide you with an example of Latitudinal Cuisine™, the KOR team spent a Friday afternoon crafting Greek Tacos at the studio! Simply read below for more information about the ingredients we used, and refer to our procedure for general guidelines. We recommend that you adjust this recipe as desired, and hope you enjoy the combination of cuisines as much as we did! Read More

Food Photography: A Team Effort!

By | Design, Food Styling, Photography | No Comments

IMG_3631_EDITEver look at a magazine or recipe book and wonder how the food looks so angelic and pristine, yet realistic at the same time? Here at KOR, we are well-versed in everything revolving around food, especially photography. In fact, we host professional photo shoots for our clients on a regular basis. Our culinary staff takes food styling to the next level — and when combined with great photography; it makes for one-of-a-kind photos. To pull off a successful photo shoot KOR-style, we follow the process below.

1) Shoot In Stages: Always, always remember to shoot in stages. Although it may be more time-consuming during the shoot, it can significantly reduce the time spent on back-and-forth post-production edits. At the shoot, we start with the most basic set-up and gradually add more elements into the shot. First, start with just a shot of the surface you are using. Then, take a shot of a clean plate on your surface. Next, shoot your product on your plate without any garnish. Proceed by taking rounds of photos where you are adding in items one at a time — like a mint garnish, a sprinkle of parmesan cheese, a light layer of sauce, or background props. By shooting in stages, you give your design team the ability to more easily create composite photos so they can easily add or remove items based on client and buyer feedback.

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