RECIPES COOKING DEMO/DINNER Spring Menu GUACAMOLE TOREADO sautéed chile serrano, garlic, oregano, tomatillo pico Yields: 4 servings Ingredients: 2 avocadoes, sliced in half and pit removed 1 cup tomatillo pico de gallo (recipe follows) 1 ½ tbsps toreado puree (recipe follows) ¼ tbsp key lime juice Salt to taste Procedure: In a bowl, add all ingredients. With a fork or a whisk, mash and mix well. TOMATILLO PICO DE GALLO Ingredients: 2 cups tomatillo, medium diced 1 cups red onions, medium diced ¼ cup cilantro, finely chopped Procedure: In a bowl, combine all ingredients. Making sure tomatillo is more visible than the red onion. *If there is pico de gallo left over, it can be refrigerated for about 1 week. TOREADO PUREE Ingredients: ¼ cup oil, separated ¼ cup serrano chiles, sliced lengthwise ¾ cup onions, sliced 2 ea. garlic cloves, whole ¼ cup maggi sauce Procedure: Heat sauté pan with 1/8 cup oil. Add serrano chiles and sauté for 5 to 6 minutes. In a separate pot, add remaining oil, let heat and sweat onions and garlic until lightly caramelized. Add serrano chiles and sweat for 3 to 4 minutes. Add maggi sauce. Reduce heat to low and cook down until garlic,onions, and chiles are extremely soft. Put all ingredients in blender until a thick puree is formed. GUACAMOLE DE PINA pineapple, tomatillo, habanero, mint Yields: 4 servings Ingredients: 4 avocadoes, sliced in half and pit removed 2 cups tomatillo pico de gallo (recipe follows) 2 cups pineapple, cut in small cubes 2 tbsp mint, finely chopped 2 tsps habanero, chopped 1tbsp chipotle puree Lemon juice to taste Salt to taste Procedure: In a bowl, add all ingredients except the pineapple cubes. With a fork or a whisk, mix well until guacamole is smooth. Add pineapple and with a spatula mix it in until cubes are well incorporated, making sure not to mash the cubes. TOMATILLO PICO DE GALLO Ingredients: 2 cups tomatillo, medium diced 1 cups red onions, medium diced ¼ cup cilantro, finely chopped Procedure: In a bowl, combine all ingredients. Making sure tomatillo is more visible than the red onion. *If there is pico de gallo left over, it can be refrigerated for about 1 week. GUACAMOLE DE NARANJA roasted garlic, orange, chile de arbol Makes 4 servings Ingredients 4 avocados, split, pit removed, and flesh removed from skin 2 cups tomatillo pico de gallo (recipe below) 1/2 tablespoon roasted garlic 3 tablespoons chile de arbol 1 tablespoon lemon juice 1 tablespoon diced orange Salt to taste Directions 1. Combine all ingredients in a large bowl. 2. Mash ingredients well until desired consistency. Serve with crispy tortilla chips. Tomatillo Pico de Gallo Ingredients 1 cup tomatillo, diced small 1/2 cup red onions, diced small 1/4 cup cilantro, finely chopped Directions Combine all ingredients in a bowl until evenly distributed. TRES VIEJOS hornitos blanco, honey, chile verde, citrus trio Yields: 1 drink Ingredients: 1 ½ fl oz hornitos blanco 1 fl oz honey syrup ¾ fl oz fresh lime juice 1 chunk valencia orange 1 chunk grapefruit 1 drop yucatecan green Procedure: Muddle the citrus in shaker. Add the remaining liquid ingredients. Shake well and strain over fresh ice. *This recipe’s amount can be increased to create more portions. CRUDO DE PEZ LIMON Hamachi, tomatillo, caramelized pineapple, mint, chile morita 1# hamachi 8 oz tomatillo salsa (see recipe below) 8 oz pineapple puree (frozen kind) 1 cup small diced caramelized pineapple 5 leaves mint, chiffonade 2 tbs sugar Chile morita powder 2 tbs lemon juice salt Procedure: Place tomatillo salsa in a blender and blend until smooth and then add pineapple puree blend for a couple of minutes season with salt and check for acidity if needed add lemon juice. When done pass thru a fine strainer making sure no solids get thru. That’s your sauce to marinate fish and for plate. Slice fish into 1oz long pieces to be able to roll. Once fish is cut pour 5 oz of marinade and let sit for 10 minutes. To caramelize the small dice pineapple spread onto a metal plate and sprinkle sugar over it and with a blowtorch start burning sugar until it starts turning golden. To serve using a long narrow plate put 2-3 oz of tomatillo-pineapple broth to cover the bottom of the plate with a small film of broth. Take fish from marinade and roll from end to end so they can stand on the plate put caramelized pineapple on top then the mint sprinkle with chile morita powder. TOMATILLO SALSA Ingredients: 2 ½ cups tomatillo 6 ea. serrano chiles ½ cup onion, chopped ½ cup red onion, caramelized 2 ea. garlic cloves, whole ¾ cup cilantro, roughly chopped Salt to taste 1 cup or as needed water Water, as needed Procedure: In deep pot, place all ingredients except caramelized onions. Fill it up with water until it covers the ingredients and let boil until tomatillos are soft. Make sure they do not overcook otherwise they will become bitter, discard water. Combine ingredients in blender and add the cup of water as needed to thin out. BLANCA’S PUNCH white wine, brandy, pineapple, elderflower Ingredients 3 Fluid Ounce Dry White Wine 1/2 Fluid Ounce Saint Germain Elderflower Liqueur 1/2 Fluid Ounce Brandy 1/2 Fluid Ounce Fresh Lime Juice 1/2 Fluid Ounce Simple Syrup 1 Fluid Ounce Pineapple Puree Ganish with pico piquin dusted skewered pineapple Instructions Mix all ingredients Shake over ice Strain over ice TACOS DE CARNITAS michoacan style braised berkshire pork, chile de arbol coleslaw, toasted peanuts Yields: 4 tacos Ingredients: 4 oz. berkshire pork carnitas (recipe follows) 4 ea., 6 in. corn tortillas 4 tbsps chile de arbol coleslaw (recipe follows) 4 tsps peanuts, toasted 4 tsps tomatillo pico de gallo (recipe follows) Procedure: In skillet, heat up carnitas until hot. Place tortillas in serving plate, put carnitas on tortillas top of with coleslaw, pico de gallo, and with 1 teaspoon, on each taco, of toasted peanuts. CARNITAS Ingredients: ½ berkshire pork shoulder, cut into large even pieces ½ onion, roughly chopped 4 ea. garlic cloves, whole 4 ea. bay leaves 3 qts lard 1 can condensed milk ½ cup orange juice Procedure: In a large pot or Pyrex, place the pieces of meat. Add onions, garlic cloves, lard and bay leaves. Add the evaporated milk and the orange juice, making sure the pieces of meat are completely covered by the liquid. Cover in foil; put in 350 degree F oven and cook 3 to 4 hours, checking every hour. CHILE DE ARBOL COLESLAW RECIPE Ingredients: 6 ea. chiles de arbol 6 tbsps oil 5 cups savoy cabbage, shredded 1 cup red cabbage, shredded 1 tbsp honey 2 tsps lemon juice ¼ cup peanuts, toasted Procedure: In medium pot, heat oil and add the chiles until oil has infused the flavor of the chiles and chiles are toasted. Their color will become darker. In blender, place all ingredients except cabbages and blend until a salsa consistency has been achieved. If it is too chunky, add more lemon juice. In large bowl, mix the salsa and the shredded coleslaws. *If there is coleslaw left, it can be refrigerated for about 1 week. TOMATILLO PICO DE GALLO Ingredients: 2 cups tomatillo, medium diced 1 cups red onions, medium diced ¼ cup cilantro, finely chopped Procedure: In a bowl, combine all ingredients. Making sure tomatillo is more visible than the red onion. *If there is pico de gallo left over, it can be refrigerated for about 1 week. TACOS DE POLLO Grilled chicken, fava bean-corn pico de gallo, roasted tomato salsa Ingredients: ½ lb. chicken breast, butterfly no skin no bones ½ lb. chicken thighs, no skin no bones 1 ½ cups epazote marinade (recipe below) 3 cups fresh fava beans peeled and blanched 2 cups corn kernels 2 tbs chopped garlic 1 cup small dice red onions 3 tbs canola oil 2 tbs lemon juice 2 oz butter salt tortillas Procedure: Marinate chicken with epazote marinade for 12 hours. In pot with boiling water and seasoned heavily with salt dropped fava beans and cook until water has come back to a boil take out of the water and put in a cold water bath with ice. Heat up sauté pan put oil in and sauté chopped garlic until golden brown then add the red onions and cook for 2 minutes at high heat, add the corn and cook for 2 more minutes at high heat season with salt to taste. Once is well seasoned lower the heat to low and add lemon juice mix well, put in butter and stir into the mixture until its well combine when is seasoned we’re going to fold in the blanched fava beans into garlic corn mixture. Grill the chicken and cut into 1-inch cubes. Heat up the tortillas, place about 2 tablespoons of chicken on each tortilla and top with the favabean pico de gallo. EPAZOTE MARINADE 1 qt. fresh epazote, finely chopped 1 cups garlic, finely chopped 2 cups cooking oil 2 cups key lime juice 2 tsp salt Mix all ingredients and use immediately or store refrigerated. SMOKEY PABLO tequila reposado, mango, chile morita, blueberry float Yields: 1 drink Ingredients: 2 fl oz tequila reposado 1 ¼ fl oz mango puree ¾ fl oz morita chile syrup (recipe follows) ¾ fl oz lime juice ¼ fl oz blueberry puree float Procedure: In shaker, shake all ingredients except blueberry puree float and strain over ice. Place blueberry float pure on top, as if it was “floating”. Dust with chipotle powder, if desired. *This recipe’s amount can be increased to yield more portions. MORITA CHILE SYRUP Yields: 1 quart Ingredients: 1 qt simple syrup 2 ea. cinnamon sticks 5 ea. morita chiles Procedure: Bring simple syrup to medium heat. Break up chiles and add to heated syrup. Simmer for ten minutes, check heat level and let simmer for another ten minutes if needed. When desired heat level is achieved, strain and refrigerate. CHILE RELLENO DE CHORIZO DE MARISCOS Seafood chorizo, chile poblano, black bean hash, chile de árbol sauce Ingredients: 6 sm-med poblano chiles roasted, peeled, and deveined ½ lb fresh scallops ground ¼ lb shrimp ground ¼ lb mahi-mahi or any white fish ground 1-cup chorizo marinade (récipe below) 1-cup pico de gallo 2 tbs garlic, chopped 3 tbs canola oil Salt Black bean hash (récipe below) Chile de arbol sauce (recipe below) Procedure: In a bowl combine scallops, shrimp, mahi-mahi and chorizo marinade. Marinate for 1 hour. Once seafood is marinated, heat up a sautee pan add oil, when oil is hot put in garlic stirring constantly with a wooden spoon until golden brown, making sure pan is at high heat then add marinated seafood, season with salt and cook for 2-3 minutes add pico de gallo mix well. Once seafood is cooked we’re going to grab on of the chiles that have been roasted peeled, and divine and a slit has been made on the top to be able to scoop 3-4 tbs of seafood chorizo. We’re going to serve with black bean hash. CHORIZO MARINADE 150 g ancho chile 100 g guajillo chile 5 g ginger 10 g coriander seeds 2 g all spice 5 g black peppercorns 10 g raw garlic cloves 2 g cloves 100 g salt 2 g nutmeg 2 tbs blended oil Soak chiles in boiling water for 25 minutes. Blend chiles with enough water to make a puree. Pass blended mix through food mill. Blend again, adding remaining ingredients until smooth. Grind the meat or seafood. Marinate in chile mixture. BLACK BEAN HASH Ingredients: 3 tbsps garlic, raw and chopped 32 oz black beans, cooked with some of its water 1 tbsp serrano chiles, chopped 2 ½ cups pico de gallo* Salt to taste Procedure: Sauté garlic until browned; add beans and season with salt. Mix in chiles and pico and simmer 5 minutes. It will be ready when it the consistency is not too runny. *If there is extra pinto hash left, it can be stored in the refrigerator for about 1 week CHILE DE ARBOL SAUCE Grilled tomatillo, chile de arbol, garlic, onions Ingredients: 2 ea, chiles de arbol, toasted 5 ea. tomatillo 1 ea. onion 5 ea. garlic cloves, whole Salt to taste Water, as needed Procedure: Heat up the grill and palce the tomatillos until dark lines are visible and juices start to come out of tomatillos. In a coffee grind or spice blender, place chiles and grind until a dust consistency is achieved. In food processor, add onion and garlic and puree until a paste starts to form. Then add the chile dust and mix well. Add this mixture to a blender and incorporate the grilled tomatillos. Blend until everything is well mixed. If needed, slowly add water until salsa consistency is achieved. MEXICAN STANDFORD Chichicapa mezcal, averna, crème de cacao, bitters Ingredients: 2 fl. oz. ½ fl. oz. ½ fl. oz. Dash Chichicapa Mezcal Averna Creme de Cacao Hellfire Bitters Procedure: Chill a martini glass. Add all the ingredients to a mixing glass and stir vigorously. Strain into chilled glass and add three to five drops of bitters. Garnish with a lemon peel. For the Bitters: 1 medium jalapeno pepper 2 oz. white rum 1 oz. ground espresso 1 oz. water Muddle the pepper, add rum and muddle until all pulpy. Add rum, espresso and water. Heat low for about ten minutes. Remove from heat, cover tightly and cool. Let sit for about six hours. When ready, strain a pour into a small bottle preferably, with a dropper. Remember, the longer it sits, the more intense the flavors in the bitters will be. PASTEL DE CHOCOLATE Mexican chocolate cake, coconut sorbet Ingredients: 7oz semi-sweet chocolate 4oz bitter sweet chocolate 10 tbs butter 9 eggs 10 tbs sugar 2 tbs pumpkin seeds toasted and ground 1 tbs ancho chile powder 1 tbs pasilla chile powder ½ tsp Mexican cinnamon powder ½ tsp vanilla extract ½ clove, ground Procedure: Place chocolate and butter in a bowl. To melt place bowl on top of a pot that has 2 cups of water boiling. Bowl does not need to touch water. While chocolate is melting crack eggs into a mixer bowl with the sugar and beat for 5 minutes then add the rest of the ingredients and continue to mix for another 10 minutes then add the melted chocolate to the egg mixture and mix for 5 minutes or until all of the ingredients are well incorporated. Transfer into greased ramekins. Bake at 350, for 25 minutes or until done (when inserting a toothpick it should come out dry.) Serve with ice cream. GUAVACAVA tequila blanco, cava, guava, spice syrup Yields: 1 drink Ingredients: 1 ½ fl oz premium tequila ½ fl oz velvet falernum 1 ½ fl oz guava puree 1 ½ fl oz cava or sparkling wine Procedure: In mixer, place all ingredients except cava. Shake over ice and strain over ice. Top with cava or sparkling wine. *This recipe’s amount can be increased to yield more portions.
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