Archive for Latin Recipes
Ceviche is one of our favorite summertime appetizers, especially on a hot summer day when turning on any type of kitchen heat seems unthinkable.
For those not thoroughly familiar, here is a brief ceviche synopsis. Originally a South or Central American dish, it’s magic lies in “cooking” raw seafood via acidic citrus, usually lemon or lime. How does this work? The proteins in the fish, shrimp, or seafood become denatured, literally cooked, by the acids in the citrus. The flesh becomes firm and opaque. Jalapeño, minced onions, tomato, and cilantro are often added to the seafood citrus mixture. The end result is a fresh and highly addictive flavor combination of spicy, rich, savory and tart with a crunchy texture. In Peru, the dish is often served with a side of plantain chips, cold boiled and sliced sweet potato, or maiz tostado (aka corn nuts) with cold beer. We most often serve it simply by itself, or with tortilla chips or soft and warm corn tortillas. Don’t be afraid to get creative! Add orange. grapefruit, or tangerine juice, diced cucumbers or heirloom tomatoes, freshly chopped garlic, chives, or whatever you wish.
Our recipe today is a gorgeously simple Ceviche with California avocados and scallops from Chef Victor Scargle. Chef Victor, formerly Executive Chef of Go Fish restaurant in St. Helena and San Francisco’s Grande Café, is currently sharing his culinary expertise teaching at the Culinary Institue of America’s Greystone campus in Napa Valley.
(Ingredient note: We love California avocados as opposed to those from Central or South America, because they typically are fresher due to less transit time en route. Learn more about the fruit’s journey from seedling to market via the California Avocado Commission here.)
Scallop and California Avocado Ceviche
Chef Victor Scargle
1 lb sea scallops, cleaned
3⁄4 cups fresh lemon juice
1⁄4 cup chopped cilantro
1⁄4 cup chopped red onion
1⁄4 cup ketchup
1⁄4 cup fresh orange juice
1⁄4 cup clam juice
1⁄2 Tbsp finely chopped jalapeño peppers
hot pepper sauce to taste
salt to taste
2 California avocados, diced
Cilantro sprigs for garnish
Clean and quarter scallops. Cover scallops with lemon juice; marinate until firm and opaque, about 2 hours.
Meanwhile, mix red onion and remaining ingredients, except for the avocados.
When scallops are ready, drain, reserving lemon juice. Fold scallop and avocado into ketchup mixture. Stir in some of the reserved lemon juice to taste. Chill to blend flavors.
Per serving, put 2/3 cup ceviche in a martini glass or other stemmed glass. Garnish with cilantro sprigs.
Photo © California Avocado Commission
Chef Jeffrey Fournier. He’s the exec chef of 51 Lincoln restaurant in Boston, and has quite the story to tell. A star was born at at Café Montana, in Santa Monica where Fournier broke from the norm with his fried linguini with wild flowers and carrot pesto with linguini, roasted lamb and fried basil. He later took an executive chef position at Sophia’s Latin restaurant and club located in Boston’s Fenway district, in 2004. Here, Fournier created a Latin American small plate menu, including flavors of all regions of Latin America. Fast forward to many experienced years later, Jeffrey now brings his talent and expertise to 51 Lincoln in Boston, Vintage in West Roxbury, and Townsend’s in Hyde Park.
Today we give thanks to Chef Jeffrey Fournier and 51 Lincoln as they share a gorgeous restaurant recipe with us, an authentic Argentine Rib Eye Steak with Chimichurri and Braised Potatoes.
Argentine Rib Eye Steak with Chimichurri and Braised Potatoes
Jeffrey Fournier, Executive Chef, 51 Lincoln
• 4 10 oz. beef rib eye steaks
• 4 large russet potatoes, peeled and cut into 2 inch cubes
• 1 diced one onion (for potatoes)
• 4 cups chicken stock
• 2 tbsp butter
For the chimichurri
• ½ cup chopped parsley
• ¼ cup chopped cilantro
• ¼ cup chopped chives
• Juice of I lime
• 1 red jalapeno seeded and chopped fine, you can use less if you don’t like your food to spicy
• ½ diced red onion
• Salt and pepper to taste
Combine all ingredients and set aside
For the potatoes
• Sear cubed potatoes in canola oil in a large straight sided sauté pan with salt and pepper
• Add diced white onion and caramelized
• Deglaze with chicken stock
• Move pan to 350 degree oven and braise uncovered for about 25 minutes, stock should reduce to a thick sauce.
• Before serving mount potatoes and sauce with 2 tbsp of butter
For the steak
• Grill rib eyes on the grill nicely seasoned with salt and pepper about 4-5 minutes each side for medium rare. Let rest for 5 minutes before serving.
• If you do not have a grill pan sear the steaks 1-2 minutes each side and finish in a 350 degree oven for about 5 minutes for medium rare.
Top the steak with the chimichurri and serve with the potatoes on the side.
After meeting Chef José Andrés in Aspen, and attending several of his cooking demos, we were a bit surprised at his liberal use of canned foods. We saw him whip out the can opener several times, for tuna, artichokes, and beans. Later we were told that this is fairly common practice in Spanish cuisine, and José raises a good point: “We put things (ingredients) in cans when they are at the peak of their flavor”. It’s very nice to know that even professional celebrity chefs take shortcuts!
In this video from MSNBC, Chef Andres shares 3 recipes using canned ingredients, a White Asparagus Gazpacho, Chickpea and Tuna Salad, and Artichokes with Clams and Jamon Serrano, a dry-cured Spanish ham.
PS: We asked the chef what the best or his favorite brand of canned tuna was, and he said that he always uses Bonito Del Norte tuna packed in Spanish olive oil. For garbanzo beans, aka chickpeas, he prefers the Goya Brand.
Read on for the recipes Read More→