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Sautéed Carrots
As a side, carrots make an amazingly simple dish. Very little has gone into this prep: get some fresh carrots from your farmers and quickly blanch, but not fully. Using your fingers carefully remove the outer skin. This will maintain the beautiful “ugliness” that make carrots so appealing.
Using fresh butter, sautéed the carrots until their color brightens. Season.
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Episode Prompto : Mirror [ 7.3.2017 ] Just my tragic idea from EP Prompto preview. ( Read from L > R )
The colors of Fall fruits and vegetables in California are truly something to see and, along with their flavor, something to enjoy while they are in season. Persimmon capture the season like very few fruits do, and this recipe allows the Fuju varietal to speak for itself. Eaten whole, Fuju Persimmons taste somewhat like apples with some spices thrown in for good measure. Think cinnamon and nutmeg, with a hint of honey. This pairs well with game birds, light meats, and chicken. Ingredients a/n Persimmon, Fuyu, peeled and diced a/n Butter Salt Method Sweat the Persimmon in butter to soft; season. Purée using a blender using a small amount of water to help the process (if needed). Store.
Grill Recipe: Kumquat, Green Beans, & Red Bell Pepper Matambre
If you're not familiar with this Argentinian dish try seeking it out: it is usually stuffed with vegetables, sometimes a hard boiled egg, and w chimichurri on the side. This version takes a local approach and is stuffed with what was available at the farmers. The flank is quickly marinated with olive oil, garlic, parsley, and kumquats, (a bastardized version of a chimichurri?), stuffed with green beans and red bell peppers, then rolled, tied, and marked on the grill. Place it over indirect heat for ~12mns and you're left with a great summer dish, with a colorful presentation.
Aguachile Negro con Langosta
If you've never had aguachile (or heard of it) then it's relatively easy to imagine. A close and obvious relative would be ceviche, but where ceviche is composed mainly of fresh lime juice, aguachile has the addition of chile peppers to the lime juice. And that addition is important here, as the name implies. To have a mild aguachile is to miss the point entirely. Not to say the peppers should overpower the taste of the shrimp, lobster or what seafood may be added, but it should be as pronounced as the other ingredients. Think, to double down here, of a peppercorn sauce. Most sauces will/may contain peppercorns, but the addition of a substantial amount of peppercorns to a cream sauce is what gives it character and taste, thus: peppercorn sauce. These next few recipes featuring aguachiles take some liberties from what may be found in street vendors or restaurants, but it's the balance of tastes with the citrus and chiles that matter.
The marinade for the lobster tail is made of lime juice, oranges, and habanero. Tarragon was used in place of Hoja Santa, which would have added a mint/licorice/anise flavor, but tarragon works as a substitute. Look for a balance here, but about 50% lime juice will help.
There are lots of ways of easily taking the lobster tail whole, but using a knife cut down both sides of the underside of the shell and carefully pull, it should be simple. Cut into chunks and marinate for about 2 hours. Strain, add ink, and puree. Serve with cactus salad.
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Cherimoya & Strawberry Tart, Chamomile Pastry Crust Cherimoya/Chamomile Cream Cheese Frosting Cherimoya Glaze
Chamomile Pastry Crust 1ea Chamomile Pastry Dough (recipe here) Roll out Pastry dough to 0.25" even thickness, enough to cover 9" tart pan. Blind bake at 350F for 20mns. Cool. Fully bake crust to golden. Reserve.
Cherimoya & Strawberry a/n Cherimoya, seeds removed, medium dice a/n Strawberries, sliced lengthwise a/n Caster or Fine Sugar a/n Lemon, juice Toss cherimoya in sugar and add lemon juice to coat; reserve excess cherimoya liquid. Do same with strawberries; reserve in separate bowls.
Cherimoya/Chamomile Cream Cheese Frosting a/n Cream Cheese, soft a/n Sugar a/n Reserved Cherimoya Liquid a/n Chamomile Dust (recipe here) Whip cream cheese, add sugar to taste; add cherimoya liquid to taste making sure frosting does not become runny. Fold in chamomile dust.
Cherimoya Glaze 1part Water 1part Sugar a/n Cherimoya Liquid Make a thick simple syrup w equal parts water/sugar, add cherimoya liquid to taste; reserve.
Spread frosting on crust, arrange diced cherimoya and sliced strawberries, brush with cherimoya glaze; garnish w chamomile flowers and sprinkles of chamomile dust. Keep cool until serving.
