Monday, August 29, 2016

Coconut pudding (Coco Quemado)



Ingredients: 2 servings

  • ¾ c sugar 
  • ¼ c. water 
  • 1 ½ c grated coconut 
  • 2 egg yolks, lightly beaten 
  • ½ t. ground cinnamon 
  • 3 T. dry cherry 
Procedure:

1. Cook the sugar and water to syrup at the thread stage. To check, drop the syrup in cold water, and form a thread.

2. Add coconut, and then stir in egg yolks, cinnamon, and sherry. Cook until mixture is thick

3. Pour into serving dish and brown the top under a broiler or with a torch

4. Serve warm or chilled



Chef  critiques

Monday, August 22, 2016

Tomato and Haricot Vert Salad



Ingredients: 2 servings

Dressing
  • ½ T. Mayonnaise
  • 1.2 t. Dijon mustard
  • 1 T. red wine vinegar
  • 1/2 T. lemon juice
  • 1 garlic clove, mashed with salt
  • ¼ c. olive oil
  • TT salt and black pepper 

Salad
  • ½ c. fennel, stemmed, sliced paper-thin
  • ½ c. haricot vert, blanched
  • ¾ c. tomatoes, peeled, seeded, julienned
  • ½ t. chives, chopped
  • ½ t. basil, chiffonade 

Directions:

1. Place the mayonnaise, mustard, vinegar, lemon juice, and garlic in a blender.

2. While the blender is running, slowly drizzle in the oil until the dressing is smooth and thick. Season with salt and pepper.

3. Toss salad ingredients with dressing and serve on a chilled plate.



Chef Critique

Friday, August 19, 2016

Chicken Satay (Satay Ayam)




Ingredients: 4 servings
  • 1 lb. chicken thigh, boneless, skinless 
  • 1 stalk lemongrass, finely minced 
  • 2 garlic, minced 
  • ½ t. turmeric, ground 
  • ½ t. fennel, ground 
  • ½ t. cumin, ground 
  • 2 T. vegetable oil 
  • TT. salt and pepper 
  • 12 bamboo skewers, soaked in water for 1 hour 

Procedure:
  1. Slice chicken into thin slices (1/4 x 3 inches) 
  2. Combine lemongrass, garlic, turmeric, fennel, cumin and oil to paste. Add chicken, mix well, let stand for 2 hours. 
  3. Remove from marinade and thread o to skewers. Season with salt before cooking. 
  4. Grill or broil, basting occasionally with oil. 
  5. Serve hot or warm with peanut sauce and cucumber salad. 

Caldo de Res



Ingredients: 2 servings
  • 8 oz. Beef Shank or Chuck
  • 2 red skin potatoes
  • 1 carrot, peeled, whole
  • 1 onion, whole
  • 1 qt. water, cold
  • 1 corn on the cob, 1 inch slices
  • ¼ t. thyme
  • 1 bay leaf
  • ½ c. parsley sprig
  • ¼ c. green cabbage, 1” dice
  • ¼ c. zucchini Squash -- 1" cubes
  • ½ T. Lime Juice
  • TT. Salt and Pepper
  • 1 T. cilantro, chopped
  • Sachet d'epice

Procedure:

1. Wash and rinse beef and all whole vegetables. Place in a large pot with cold water. Add sachet d'epice. Add the corn and cabbage, salt and pepper

2. Bring to a simmer over low heat, simmer until all ingredients are cooked and tender.

3. As ingredients become tender, remove them from the pot, place them on a half sheet pan and let them cool.

4. After all ingredients have been removed, strain the beef stock, season and reduce until very flavorful.

5. Remove fat and cartilage from beef, dice the meat in to 1/2" cubes and reserve.

6. Cut all vegetables in to 1" cubes and reserve.

7. Place cubed zucchini squash, all reserved vegetables and meat, back into the stock, bring to a simmer. Taste, adjust seasoning if necessary.

8. Add lime juice and cilantro just before serving.



Chef critiques