1 1/2 cups Chipotle Mayonnaise (see recipe)
1 1/2 cups cooked black beans or canned black beans
1 1/2 cups roasted corn
1/2 cup red onion, diced
1/2 cup cilantro, chopped
1 cup panela cheese, cubed
1 cup tortilla strips, julienned
1/4 of an avocado, sliced
8 to 10 baby bibb lettuce leaves
1 teaspoon cayenne
Kosher salt, to taste
Freshly cracked black pepper, to taste
Makes 4 cups
2 1/2 cups Best Foods mayonnaise
1 cup chipotles in adobo, seeds removed
2 tablespoons freshly squeezed lime juice
4 teaspoons freshly squeezed orange juice
1 tablespoon honey
1 tablespoon Dijon mustard
Kosher salt, to taste
Freshly ground black pepper, to taste
For the chipotle mayo: Puree mayo, chipotles in adobo, lime and orange juices, honey, Dijon mustard in a blender until completely combined and smooth. Season with salt and pepper to taste.
For the salad:Combine black beans, corn, red onion, cilantro, panela cheese and 1 1/4 cups of Chipotle Mayo in a bowl and mix well. Season with salt and pepper to taste. Place black bean and corn mixture on top of a bed of baby bibb lettuce in a large bowl.
Fry tortilla strips until crisp and finish with cayenne and salt. Garnish salad with sliced avocado and tortilla strips and serve immediately.
1 1/2 pounds fresh salmon filet*
3/4 cup Tamarind glaze
1 Tbsp. fennel seeds
1 Tbsp. freshly cracked black peppercorns
For the glaze:
3 Tbsp. tamarind paste (in block form)
1 cup hot water
6 dry panca peppers or 3 dried ancho chiles, stemmed, seeded and toasted
1/2 cup freshly squeezed orange juice
Juice of ½ lemon
2 cloves garlic, chopped
2 Tbsp. red wine vinegar
2 Tbsp. extra virgin olive oil
2 tsp. dry mustard
2 Tbsp. honey
Sea salt and freshly ground black pepper
Soften the tamarind in 1/2 cup of the hot water and push through a sieve. Soften the toasted chiles in the other 1/2 cup hot water and put in blender along with orange juice, lemon juice, garlic, red wine vinegar, olive oil and dry mustard. Puree until smooth, add the tamarind puree and the honey and blend well. Strain into a small sauce pot and simmer 5-10 minutes or until slightly thickened. Season with salt and pepper to taste.
Preheat broiler and season the salmon filets on all sides. Broil at close range to slightly brown the fish, about 2 minutes per side. Glaze each filet generously and sprinkle with fennel seeds and cracked pepper. Broil 2-3 minutes more, until fish is just cooked and glaze is bubbly, seeds are toasted. Serve immediately atop cumin scented cabbage and quinoa pilaf with tangerine salsa.
Makes 1 cup
6 tangerines, supremed
1/2 habanero pepper, seeded, fine julienne
1/2 small jicama, peeled and julienned
1/4 small red onion, fine julienne
1/2 bunch cilantro, rough chopped
sea salt and freshly ground black peppercorns
Combine all ingredients, season with salt and pepper. Store in refrigerator for up to 1 day.
3 oz. whole butter
2 tsps. whole cumin seeds
1/2 head cabbage, cored, sliced thin
1/2 lime, juiced
sea salt and freshly ground black peppercorns
Melt the butter with the cumin seeds on low flame and cook 4-5 minutes until aromas are released. Add cabbage, cover, and cook slowly, until cabbage is steamed and tender, but not overcooked. Season with salt and pepper and a squeeze of fresh lime. Serve immediately.
1 Tbsp. unsalted butter
1/2 small white onion, finely diced
1 stalk celery, finely diced
1 carrot, finely diced
1 small bulb fennel, finely diced
1 cup organic quinoa, rinsed
1 3/4 cup water
sea salt and freshly ground black pepper to taste
Melt butter in a medium saucepan and add vegetables. Sweat over medium heat until onions are limp, about 5-6 minutes. Add Quinoa, increase heat to high and saute 2-3 minutes. Add water, salt and pepper, cover and cook 12-15 minutes or until quinoa is tender. Serve immediately.
* Great news for all the salmon lovers out there! You can now purchase farmed salmon with an ASC or MSC label, from anywhere in the world, and know that the product is a Seafood Watch Good Alternative recommendation.
Melt butter and whisk together with brown sugar then add spices and vanilla bean scrapings. Add plum halves and toss to coat well. Lightly butter 14 ramekins. Fill the bottom of each ramekin with plums (skin side down) and some of the sugar/butter/spice mixture.
To make cake batter: Cream together butter and brown sugar until light and fluffy. Add eggs and beat until well combined. Sift dry ingredients together and set aside. Combine milk and vanilla. Add dry and wet ingredients to butter/sugar mixture alternately mixing between additions, scraping the bottom of the bowl often. Divide evenly between the ramekins, filling only about 2/3 of the way.
Bake for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Invert onto dessert plates and serve warm with Ginger Crema Sorbet.
Ginger Crema Sorbet
1/2 cup sugar
1/4 cup water
2 cups crema or crème fraiche
1 teaspoon freshly squeezed lemon juice
1 to 2 teaspoons ginger juice (strained from grated ginger)
Combine the sugar and water in a small saucepan and bring to a boil. Stir until all sugar is dissolved. Set aside to cool.
When syrup is cool, combine with the crema, lemon juice, and ginger juice. Adjust flavors as necessary. Pour mixture into ice cream maker and follow manufacture’s instructions. Caution: This sorbet can become over mixed quite quickly.
2 slices bread, pain levain or sourdough – not more than 1/2 inch thick
2 to 3 ounces grated mixed cheeses*
Heat a heavy pan, griddle or comal over medium-low heat.
Thinly spread one side of each bread slice with soft butter. Place both slices of bread on the warm skillet and sprinkle the grated cheeses over the bread evenly in a thin layer. Adjust the heat so the bread sizzles gently and cheese begins to melt. When the cheese is nearly melted, use a spatula to flip one slice over on top of the other, joining the melted cheese. Keep turning the sandwich, pressing gently, until both sides are crusty, and the cheese is melted. Serve with Spicy Tomato Jam for dipping.
Spicy Tomato Jam
2 pounds ripe tomatoes (about 5 large) roughly chopped or a 28 ounce can of crushed tomatoes
3/4 cup brown sugar
1/2 cup red wine
1/2 cup red wine vinegar
3 to 4 serrano chilies diced with seeds
Freshly ground black pepper
1 teaspoon sea or kosher salt
Place all ingredients in a saucepan and cook over medium heat, stirring frequently, until most of the liquid has evaporated and it is as thick as applesauce, about 1 hour and 15 minutes. Taste and adjust seasoning with sugar, vinegar, salt and/or pepper. Remove from the heat and cool. Serve warm with Grilled Cheese Sandwich.
* Our favorite combo is Cacique Asadero, Enchilado and Manchego in equal amounts.