The Chefs' Table Series TV Show

Manny Sifnugel of Masona Grill – Cooking Shrimp & Avocado Timbal & Pork Tenderloin with Black Bean Tacutacu

The Chefs’ Table Series features Manny Sifnugel, well-known chef/owner of Masona Grill located in West Roxbury wowed the live audience at the Sons of Italy in Roslindale with his Peruvian-influenced two dishes: Shrimp & Avocado Timbal with spicy mayo and micro arugula, and Pork Tenderloin with black bean tacutacu and sweet plantains. Chef Manny gives us some great tips on how to prepare beets, and shows how simple it is to make the Shrimp & Avocado dish once the ingredients have been chopped and prepared. The last dish Chef Manny prepares Pork Tenderloin has many tasty new ingredients for the home chef to experiment with and enjoy.



















Wine Pairing: John-Paul Kaminga, wine sommelier and manager of Blanchard’s Wines and Spirits pairs an Austrailian wine with the two dishes Chef Manny made. The 2013 Brokenwood Semillon Hunter Valley, a white wine high in acidity offering citrus notes compliments the dishes very well.

Chef’s Tip: On this cooking episode, Steve LaCount, chef/owner of Chiara Bistro in Westwood, MA shares with us two culinary tips: knife cutting skills and safety, and how to use a Food Mill to make mashed potatoes.

Nutritional Tip: Margery Gann, registered dietician, and Care Management Director at Ethos in Jamaica Plain provides us with two nutritional tips: portion size and servings – she educates us with some very useful and healthy tips that we should all consider when it comes to choosing foods. Margery’s next tip focuses on sodium.

Restaurant Interview: Carol O’Connor visits Chef Manny Sifnugel at Masona Grill, and Manny shares how he became a chef, his concept and cuisine at Masona Grill.


Shrimp and avocado timbal
Serves 4 people
12 white shrimp cooked
2 avocadoes nice an ripe
1 large red beet cooked
1/2 red onion finely diced
2 tbsp of mayo
1tbsp of ketchup
Juice of half lime
Dash of hot sauce
Salt/ pepper
Chop shrimp, avocado and beet to a similar size. Mix mayo, ketchup, lime juice, hot sauce
Combine all ingredients and taste for salt and pepper to your taste
Pork tenderloin with black bean tacutacu and sweet plantains
Serves 4
2 lg pork tenderloins about 2 pounds
1 cup of white rice
1 cup of black beans
1 white onion diced
1 lg carrot diced
2 garlic cloves
Pork rub
1/2 cup red wine vinegar
1/3 cup of brown sugar
Paprika, dark chili powder, salt, pepper
Lime juice
1 large very ripe plantain
Trim and season your pork. Parboil rice till nice and tender.
Black beans. Soak beans over night. In a non reactive pan heat up some canola oil. Cook onions and carrots for about 4 minutes till nice and translucent. Add garlic. Stir for a couple of minutes till garlic starts to brown up. Add soaked black beans. Toss some cumin, cayenne pepper and salt. Stir it till beans, veggies and spices are well combined. Then add about 3 cups of water and simmered till done
To assemble tacutacu
Mix rice and beans with very little broth. Needs to be sticky
Composing this dish
Grill or sautéed pork till temperature reads 145. Rest till other items are ready
Using a non stick Teflon pan cook tacutacu like a pancake for 2 to 3 minutes on each side. Rice will get crispy and that’s our goal. On another pan heat up some oil. Wait until it’s hot. Add slices of the ripe plantains and brown on both sides.
Place tacutacu on plate. Slice pork tenderloin and top with the plantains. We also add some pickled onions for garnish.

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