Skewered prawn avocado with mayonnaise Bocaditos partridge and mushrooms Scorching salad (Lettuce sprouts, Iberian Ham, Manchego cheese, tomato and soya vinaigrette)
Iberian pork cheeks port wine with potatoes O Taco cod on ratatouille of zucchini, roasted garlic au gratin.
Coulant chocolate quenelle of vanilla and cookie earth
Wine region (Tinto, pink or white)(1 bottle 4 pax) Mineral water Cava (Invitation)
Price per person: 30 €
A CENTER OF OFFICERS
Tosta avocado, Iberian ham and pine nut vinaigrette Smoked Salmon Salad, tropical pineapple and white asparagus buds Data on cassette cod fresh tomato
Leg grilled octopus, arrugás potatoes and Mojo Picon O Tournedos Iberian pork gratin, on grilled mushrooms.
Quenelle carrot cake with cinnamon
Wine region (Tinto, pink or white)(1 bottle 4 pax) Mineral water Cava (Invitation)
Price per person: 32 €
A CENTER OF OFFICERS
Selection of ham, Sheep loin and cheese with ciabatta bread Bocaditos Gambon and leek Toasted bread with guacamole, strips grilled chicken and pico de gallo
Roast suckling pig with potatoes and tomato Provencal
Sorbete de Gin-Tonic
Wine region (Tinto, pink or white) (1 bottle 4 pax) Mineral water Cava (Invitation)
Price per person: 37 €
INDIVIDUAL TASTING MENU
Iberian bait Ham, Iberian loin bait Sheep cake with warm bread toasts
Zorongollo extremeño with nice ventreska
Mini cup watercress cream and parmesan with prawns to steam
Taco cod on ratatouille of zucchini roasted garlic
Iberian pork steak aroma of grilled mountain with foil potatoes
Green apple sorbet with cider
Wine region (White, pinkish red) (1 bottle 4 pax) Mineral water Café Cava (Invitation)
Price per person: 45 €
https://abrasador.com/wp-content/uploads/2019/11/Portada-menús-de-grupo-Abrasador.jpg6281200Burninghttps://abrasador.com/wp-content/uploads/2017/12/logoENFOLD_V2-300x100.jpgBurning2019-11-29 10:31:282019-12-03 11:04:07Christmas menus Corral of the King
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A draft sustainable restaurants to look over our planet
we care the most of the environment, we know that a planet
sustainable can get a better quality of life.
Love for the field causes we care every detail that directly or indirectly affect natural resources, For this reason today we come to speak of ecological coconut charcoal ago we met 15 years.
Being a project meats
Grilled our farmer and rancher of the Scorching Family Julio Ramirez
(father) and he warned his children that the oak is a natural product very
valuable and your pruning can draw some wood but looked like something
sustainable for the field that coal companies do all the coal
Holm oak. Besides it was a very dirty product to manage our
stores and our kitchens.
And as if by magic, He appeared this coconut shell charcoal in the hands of Julio Ramirez (son) He presented to its members and sisters M Carmen y Esperanza and did not hesitate to launch in the kitchens of restaurants own Abrasador. Later they would show and transmit the benefits to all partners and gradually restaurants all have been adding this product in your cooking system.
Most will wonder how this coal, What advantages does it have, or
simply, Why change, If we are accustomed to
Normal coal, which it has been used throughout life. As well, change
people and professional cooks and chefs who use this system ember,
is very large. By not releasing soot and dirt it is much healthier for the
cooking with this grill and helps maintain hygiene and cleanliness of the kitchen
Legacy and mission of Scorching Group is to improve the supply of people with the best quality meats own upbringing through the hotel so it is very important to us that everything goes according to improve the quality of life of customers and fellow of the restaurants that join this project.
Now let's focus on the advantages of this charcoal and this Brasa:
more accurate definition we can give is that it is a type of
carbon, ecological, made with coconut shell, which should not be confused
with charcoal comes from firewood from trees. This coal it
We obtain from coconut shell, instead of discarding, It is reused
For this end, which makes it a material 100% natural and ecological.
If we focus on its advantages, we find
a huge improvement in the normal coal:
Avoid cutting trees to make charcoal
It has a high calorific power, making with
less product heat get more space than we
It allows heating ordinary carbon.
heat is distributed equally, since this charcoal lights so
uniform and at the same time, which makes the heat is well distributed.
lights 7 minutes and therefore it is agile and quick and effective.
One of the most significant is the lack of smoke, this coal reduces the emission of fumes and odors considerably, which makes cooking with it much more comfortable and healthier.
Do not you has passed,
when some wind rises, moves the ash caused by the
coal and fills the meat residue? Coconut coal also puts you
solution to this, reducing, almost to a minimum, ash caused by its
You can forget
The sparks, is just light a barbecue and sparks fly them to us
cause a burn.
Avoids the risk of fire it does not produce flames. The flames produced is due to fat that may fall from the grill but that mitigated using coal to furnaces closed to control the flames with shots by the absence of oxygen.
The most important,
ECOLOGICAL, It is all natural, As we said before, with the
advantages would find why everything was so related, Y
is that, thanks to being a very sustainable product, does it reduce the
care to detail, so we use sustainable materials or
a very low pollution, we know that in a healthy world and care, the quality
products will be better, which will make the quality of life
people also is.
We started with charcoal and now we are with this type of coal organic coconut and the truth that the difference was noticeable, not only for cleaning and work with carbon, but also for performance, although at first seems a bit expensive but when you realize that it is profitable notes, recommendable 100%.
It's just a matter of starting, when you do not want to change the typical traditional charcoal, summarize gain in functionality, costs, versatility, cleaning, stress in service and endless improvements. Do not limit, Test it! And then you reflect and decide.
The choice of coconut shell charcoal is an option more than successful, because besides easy storage and on is a great product because it has a high calorific power, It does not generate smoke and also is environmentally friendly, which makes the meat gets cooking and texture unmatched.
In the environment customers have congratulated us over the years, because since we do grilled with this charcoal, hardly clear odors and does not smoke as did the oak charcoal we used before. And finally my point of view, It brings a special flavor to meats enhancing its natural flavor being made grilled .
The guys on the team are delighted kitchen for when we have quiet times and do not know if there will be reservations with grilled meats, They can light the charcoal coconut directly when requesting a barbecue dish or other grilled and 7 minutes, while preparing the drink and a recess, you are ready to make grilled meat.
Only the knowledge we do not need cutting down trees to make an exceptional grilled love. With this I think we have taken a very important step forward. And on top is coal that provides better tasting and more calorific than coal furnaces our control we can not spend excessive heat in our kitchens.
Also note that the pieces to make this coconut charcoal has much calorific sealed before and a part that takes 12 minute open grill in our system of closed furnaces with this coal takes 4 minutes made.
I love preparing grilled and last us more than two hours each charging hard and very powerful calorific. And especially to do service in the middle of another half load if I need it and add all the glowing embers without you come down the oven grill.
https://abrasador.com/wp-content/uploads/2019/07/brasa.jpeg15683255Burninghttps://abrasador.com/wp-content/uploads/2017/12/logoENFOLD_V2-300x100.jpgBurning2019-07-12 11:08:562019-08-21 08:55:47The Scorching restaurants use eco coconut shell charcoal.
How aroseSearing project, whatobjectives
and volume has been reached regarding marketing of meat and nOmero
When still we had my sisters 21 Y 19 years respectively, and me 23 years, My father sold a small farm in Herrera del Duque and with that money bought a store in Toledo, in one of the areas of further trade.
We decided to mount a
café-restaurant with my mother and my sister Olivia, While
we studied, creating a S.A.L (labor corporation with five
partners). And we began to ask my father that we will select the best that
he had to offer our customers in the menus of the day.
Following there began testing systems and testing ember which were the best cooked and 4 years later we set up a second restaurant specializing in grilled and, Asador Europe Young. And after the tremendous success we had, we decided two years creating the Scorching brand with an initial franchise project.
As the franchise project did not work with
hostelry. We saw that the project only worked with restaurants success
They are incorporating our own parenting meat. And we created a business model
of corner franchise brand to incorporate meat into successful restaurants
Currently we already 32 partner restaurants
throughout Spain and other 114 Restaurants are customers and when carrying
over a year value together, the possibility
to incorporate them into the network of restaurants Abrasador.
This year there are signed other 8 Restaurants are incorporated into the brand
Burning. Which has its own application, your web, APP, its central
reserves and is already more than 1.000.000 of loyal customers seeking
Scorching meat restaurants to go eat a good grilled meat.
Billing 2018 as group
restaurants is about 9.600.000,00 € more 1.520.000,00 € billing
meat and products of own upbringing.
2. What Unlike the beef and That you furnish the Iberian frenyou to other?
Security have always selected the
same quality without fluctuation
prices throughout the year.
You have several ranches in CAceres and Badajoz. What kind of
cattle is the
that young in them, what number you have actualmente and
how It has been vuestra experience in the field extremeño?
Primarily in cattle we breed cross Charolais and Limousin race, and Iberian crossing pure Iberian with Duroc Yersey. Currently our brothers number about 950 Life cows and a 2200 heads kept feeding.
Undoubtedly one of the best land in order to have gained extensive is Extremadura. His field is especially good for food and space for cows belly. Since we had 4 years, we were with our father in the truck, a Avia 3000 Extremadura in search of good cattle. Then we feed my people based on good grain and more nutrients to make a special meat that is what we serve in our restaurants.
And now we on the farms themselves
with spaces to look carefully those selected cattle, we feed
very carefully for one year, with
shelter from rain and bad weather, with shadow
without passing cold and stress. So we only need them to music and give them
beer as they did once say Japanese.
From your point of view, ¿which are the main challenges
raised the extensive livestock sector today?
We could say that the main challenges are:
healthy cattle: For as
of what you eat are raised. Healthy eating is transmitted directly to the
then we eat meat. To do this we must ensure that the lands do not
chemical fertilizers used. We use only fertilizers
natural and organic.
2.- Combating climate: Another challenge is the care of the planet to maintain an optimal climate in our lands, the spring and fall seasons again become large. Well now much are cut and there is further feed the cows for many months.
3.- Another important challenge is the selection
to do a good choice for very prolific mothers, very
dairy, rearing calves with high conversion rate, selection
also ideal stallions, for good calves with high rate
conversion and their meat marbling, marbled, with good texture,
good flavor and good color.
4.- Another great challenge is get all the cows each livestock they can give birth so that they are primables and thus must be well groomed. Thus more competitive and productive beef space is achieved in the European Economic Community, It is giving us aid prductiva cow breeding to make this sustainable and profitable livestock profession in our country and in particular in this community.
5.- And finally the biggest challenge
coil is to fight tuberculosis.Hunting habitat shares
with cattle. And the hunt is carrying the bacteria Mycobacterium bovis that causes
tuberculosis. It is a disease
notifiable is a zoonosis and therefore are required
to meet minimum health program in which annual tests are done or
semester by province, and is a great struggle, because they leave many
positive due to contact with hunting. Getting eradicate this disease
we could say that would be the biggest challenge.
This question has been answered by my little brother, Alfonso Ramirez Camino, Veterinary and Livestock the group Abrasador.
5. The meat of
extremeña beef It is of exceptional quality, thanks todo a la Dehesa, but maybe It is less known that the Galician name or the Ávila
what le for lack mons known by the consumer?
The first thing you need is to have and inform the final consumer about the product. And the second is to establish methods to ensure customer homogeneity and price stability.
And we know that today in a market
global, we have to be competitive
crossings select the best genetics to achieve
The best meat, sticking to the best of our traditions and improving
everything in which we are not competitive.
But anyway I think to date,
in Spain at least, we know that
Dehesa de Extremadura is one of the best places in the world to have won
In the latest yeathe, fresh meat of Iberian They have become very fashionable ¿Have you noticed it too you in demand for property hasecimiencough
In the year 1994 when we started our first restaurant, my sisters, my sister in law, my mother and I, my father came start raising Iberian pigs, Besides beef and learned from Extremadura, Guijuelo and Huelva. As of today we have an extraordinary quality, with which they are very happy all the associated restaurants Scorching brand and therefore those millions of customers throughout Spain that at some point have visited over 30 Scorching restaurants and more 115 Restaurants are also clients and our meats own parenting, although some of the latter have not yet grilled and so are customers but they are not associated with brand Abrasador.
From my point of view, the
Iberian pig is not a fad but a tendenhere. Eat Healthy, Healthy food, fits perfectly with the Iberian pig,
which has more than one 75% or put in place of the poly-unsaturated fats and that
It makes it beneficial for food.
Our mission as a group is
"Feeding Improve human being through through hospitality with
meats own upbringing ", and why we choose to produce these two types of
meats, beef and Iberian, they are for us and our customers the best
for all we know. But we remain open to know, making and improve
everything our partner restaurants will offer suing us the
best grilled meat market.
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This bridge called "El Tajo
Ronda "is located in the historic center of the city of Ronda
(Málaga). It is located near the Alameda del Tajo Park and the
Plaza de Toros Real Maestranza. This bridge halve the town
Malaga and was built to save Gorge Guadalevin. The
Old Bridge or Santa Cecilia and the Arab Bridge or Tanneries, the dinner
identity of the town were also participants in this feat.
This "geological accident" is, for
many experts, unique in its form and its location in the town center.
further, has a surface of 47,5 approximately meters and a throat
carved by the river Guadalevín 500 m in length and 100 Metters of
depth. Its width is 50 meters and has a great escarpment that opens to
“Caldera”, hollow circular. New Bridge (in
actually it should be called so because it replaced the built in 1735, which collapsed
in 1740 and killed a 50 people. To cover the works, what
They were led by José Martin de Aldehuela, New Bridge had to
collect money from the Real Maestranza and impose a tax on the May Fair.
However, the formation of this bridge dates back to many years.
The formation of this
archiconocido bridge Ronda, according to experts, It goes back for five
millions of years because of an earthquake, when surface waters
present in this area began to erode the system and are separated by
a gorge that has been slowly piercing the Guadalevin, giving as
resulted in an impressive carved sandstone crag that houses a
interesting variety of bird, as well as the town of Hoya del Tajo and the
Serrania de Ronda. Also monuments such as the Casa del Rey Moro, the gardens
from Cuenca, the Convent of Santo Domingo and houses overlooking the Tajo de
The height of cut reaches 140
meters allowing watch birds in flight. In fact, It is common
contemplate sets a Peregrine trying reaches a dove. The
different viewpoints at different heights offering
observe the peregrine falcon nests telescope or Chough. In
other times, the top of the bridge was used as a prison.
As a curiosity, veranda near
New Bridge is known as the "balcony Cunt". It is the feeling
Peering produce a concise word translated, strong and desbocada. East
viewpoint is on the Paseo de la Alameda.
further, You should not forget the excellent Scorching restaurant La Carreta de Ronda, in which they specialize in grilled meats and wild food, and it is also located in the locality. It is an indispensable stop for all those who enjoy the visit of this historic monument.
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It will be a key day in training to improve the daily lives of your restaurant with respect to management, to the kitchen and to technology. Three basic pillars for your restaurant succeed, and for that we will have top-level speakers.
So will the program ...
9:00 Breakfast and welcome.
10:00 presentation ofEva Ballarín"Being the trendy restaurant in your city"
10:45 presentation of Diego Coquillat"Scorching at the forefront of the digital"
13:00 Round table with three speakers, Eva Ballarín, Coquillat Diego and Carlos Torres, and moderated by Julio Ramirez Camino. The three legs for a solid foundation in your restaurant: Management, Heart and Technology. We must do to have fun and be happy with this magnificent profession, and it did not overflow the urgent day-to-day.
13:45 Awards, Scorching recognition and presentation of certificates of attendance.
to attend is imprescindible reserve a place by contacting Alvaro Martin 647 221 393 or Julio Ramirez 630 893 522
We are waiting Cordoba on Tuesday 11 of June!
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The next day 1 May we have prepared a special menu to celebrate the big day of the festival of Villacañas. We hope you like…
Block foie gras and raspberry jam
Tower veal and peppers julienne
shrimp grilled shrimp
PLATO TO CHOOSE
Medallion of beef with honey marinade, curry and mustard
Tournedos of Iberian pork loin with porcini risotto
Gratin salmon with mousseline Pistachio
Cod fillet in saffron sauce
Dessert, café, wine, home and water (other drinks apart)
PRICE 30 € (per person incl.
By reservation only by calling 925 160 734
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