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Huevos Angeles – Mexico

Fri, 06 Oct 2023 20:30:34 GMT

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Ingredients

8 Eggs

.5 pound Sliced Bacon

8 Fresh homemade tortillas

8 Tostada raspada

3 tbsp Pickled red onion

2 tbsp Sesame

3 tbsp Mexican Cream

2 cups Mole poblano( see recipe)

16 Rome tomatoes

1/3 cup sesame seeds toasted

1/3 cup pork lard or vegetable oil, plus a little more if necessary

1 ounces dried mulato chiles, stemmed, seeded and torn into large flat pieces

1 ounces dried ancho chiles, stemmed, seeded and torn into large flat pieces

1 ounces dried pasilla chiles, stemmed, seeded and torn into large flat pieces

8 garlic cloves, peeled

1 plantain fry

1 ½ onion , chopped

1/3(about 4 ounces) unskinned and toasted almonds

1/3(about 4 ounces) raisins

2 Stick Mexican canela

1/2 teaspoon black pepper, preferably freshly ground

1/2 teaspoon Star anise, preferably freshly ground

1/4 teaspoon cloves, preferably freshly ground

2 slices firm white bread, darkly toasted and broken into several pieces

4 ounces Mexican chocolate, roughly chopped

1 quarts chicken broth

Salt

Mole Method

In a large soup pot, heat the lard or oil over medium heat. When quite hot, fry the chiles, flipping them nearly constantly with tongsuntil their interior side has changed to a lighter color, about 20 or 30 seconds total frying time.

With the pot still over medium heat, add the garlic,onions and almonds, stirring regularly, until browned (the garlic should be soft), about 5 minutes.

Add the raisins to the hot pot. Stir for 20 or 30 seconds, until they’ve puffed and browned slightly, add tthe tomatoes, add the rest of the ingredients.Add 2 cups of chicken stock and stir to combine, blend all the ingredients.

Simmer.

Add the broth to the pot and briskly simmer the mixture over medium to medium-low heat for about 2 hours for all the flavors to come together and mellow. If the mole has thickened beyond the consistency of a cream soup, stir in a little water.

Taste and season with salt (usually about 4 teaspoons) and the sugar.

Serving Angeles Eggs

Heat the mole, set aside, fry the bacon, prepare the eggs (I suggest fried), place the eggs and tostadas on the plate, coat the eggs with the mole, decorate with the cream, onions and sesame seeds.

Fabiana and Aguachile - Mexico

Fri, 06 Oct 2023 20:30:34 GMT

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse rutrum ac dui vel vestibulum. Duis eget auctor arcu. Nulla congue massa mi, vitae auctor sem tristique vel. Fusce nibh augue, tincidunt non molestie vel, suscipit a eros. Mauris pretium tempus placerat. Mauris luctus viverra condimentum.

Fabiana

Ingredients

2 cups Shrimp Stock

.5 pound Octopus precooked, sliced

.5 pound Shrimp 21-25 cleaned and deveined

.25 Bay scallop

2 pieces Cucumber sliced

1 pieces Red Onion sliced

2 pieces Avocado

1 recipe Aguachile Sauce

Cilantro leafs

3 tbsp Olive oil

5 Lime (the juice)

Local sea salt

Serving

In a bowl, add the seafood, lime juice, salt to taste, pepper and 3 tablespoons of olive oil, wait two minutes, add the cucumber and

onion, add "aguachile" sauce depending on how spicy you want, serve in a bowl, add the sliced avocado, finish with very hot shrimp

broth and decorate with the cilantro.

Neutral Ground Red-Red

Fri, 06 Oct 2023 20:30:34 GMT

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Ghana Mirepoix

Ingredients:

200g Yellow Onion, chopped

50g Cloves of Garlic, peeled and trimmed, chopped

50g Organic Ginger, chopped

Method:

Combine all ingredients in a blender. Blend on high until you have a smooth and liquified puree.

Anson Mills Sea Island Red Peas

Ingredients:

Vegetable Oil

1# Anson Mills Soaked Black-eyed Peas, with 2 tsp of kosher salt

1 ea. Yellow Onion

1 ea. Carrot

5 ea. Garlic Cloves

2 ea. Ribs of Celery

10 Sprigs of Thyme, tied into a bunch

1 ea. Green Chili, split

2 ea. Bay Leaves

Method:

Sweat onion, carrot, celery, chili and garlic in oil, add herbs and bay leaves. Cook for 5 minutes and add enough water to cover peas by 2 inches. Simmer 15 minutes and then season with 1 teaspoon of salt. Continue to cook peas until very tender. You don’t want the peas to cook until they have burst. Drain peas, cool for later and reserve two quarts of liquid to make the black-eyed pea gravy.

Pea Gravy

Ingredients:

1/2 Cup Red Palm Oil

1 /2 Cup Sea Island Red Peas (cooked)

1 Cup mirepoix

6 oz tomato paste

2 qts. bean cooking liquid (Vegetable Stock)

Creole seasoning

Salt

Method:

Sweat mirepoix in red palm oil until translucent, add tomato paste and cook 3-5 minutes. Add cooked peas and vegetable stock. Bring to a simmer over medium high heat and cook for 20 minutes until reduced by a forth and flavor has developed. Cool slightly and blend peas and liquid to achieve a Slightly thicken sauce. Reserve for finished dish.

Coconut Rice

Ingredients:

2 cups Anson Mills Carolina Gold Rice, rinsed of extra starch

1/2 cup mirepoix

13.5 fl. Oz. Coconut Milk (1 can)

Plus enough water to cover rice by 1 knuckle on your index figure (4 fl.

Oz.)

Salt to taste

Virgin Coconut oil

Method:

Wash rice under cold water thoroughly of all starch. Heat a sauce pot over medium heat, add oil and mirepoix. Sweat until translucent and aromatic. Add washed rice, coconut milk and water. Season with salt to taste and bring to a simmer over medium heat. Stir rice to ensure it doesn’t stick. Cover and cook for exactly 15 minutes. When cooking is done immediately move rice to a clean sheet tray to cool. Flatten rice but do not separate because you want it to cool and clump into clusters.

Once the rice has cooled, fry in coconut oil in batches until you have some clusters of warm rice and golden brown crispy rice.

Maduros(Plantain)

Ingredients:

4 ea. large, very ripe plantains

1 1/2 cups vegetable oil

Kosher salt

Method:

Trim ends of plantains, peel, and cut diagonally into 1" pieces.

Heat oil in a large skillet over medium-high. Carefully place 1

plantain piece in oil. If it bubbles vigorously, the oil is ready. If it

doesn’t, wait another minute, and try again. Working in batches,

cook plantains, turning once, until beginning to brown, 1–2 minutes per side. Reduce heat to low and continue to cook, turning occasionally, until soft and deep golden brown, 6–8 minutes. Transfer to a paper towel-lined sheet tray. Season with salt. Serve hot.

Chef's Note: You should purchase the most ripe plantains you can find. They should be completely black and very soft.