Great Taste Magazine

Serves 4

1 lb sushi grade ahi tuna, center cut – diced in ½ inch cubes
1 t olive oil
1 T chives – chopped
2 T capers
Squeeze of a ¼ lemon
Salt and freshly ground pepper, to taste Read more »

PANUCHOS CON QUESO Y FLOR DE CALABASA
Corn ‘Empanadas’ with Zucchini Flowers and Black Beans
Recipe from Amor y Tacos  by Deborah M. Schneider

Panuchos are empanadas made from fresh corn masa, fried until crispy and served topped with black beans, crema and salsa. This recipe calls for a combination of cheeses mixed with fresh flor de calabasa (zucchini flowers,) though filling options are limitless. Lard is often used for frying, but vegetable oil or shortening may be substituted. For a leaner version, cook on a lightly oiled griddle, in which case they become quesadillas. Makes 12 panuchos.

Spicy Masa (recipe follows)
16 large zucchini flowers (see note)
5 oz shredded Oaxaca or jack cheese
3 oz cotixa cheese, crumbled
¼ C epazote leaves, finely shredded
4 green onions, sliced
Fresh lard or vegetable shortening or oil, for frying

To Serve
Black Beans (recipe follows)
½ C crema fresca or sour cream
Pico de Gallo
¼ C crumbled cotixa cheese
1 C shredded iceberg lettuce (optional)
Sliced pickled jalapenos

Make the Spicy Masa, below. Form masa into balls about the size of golf ball, cover and set aside.
Clean the zucchini flowers: rinse quickly in a bowl of cold water, drain and pat dry with a clean towel. Roughly chop the flowers into ½ inch pieces.
Mix the cheeses, epazote and sliced green onions. Toss with the zucchini blossoms.
Line a tortilla press with plastic squares (squares cut from grocery bags work well.) Gently press out a masa ball to about 3 ½ inches in diameter. Leave the masa on the plastic. Place a heaping tablespoon of filling to one side of the masa circle. Use the plastic to fold the masa circle in half, and gently press down all over the panucho, lightly compressing the cheese and completely sealing edges together. Peel off plastic and set the panucho on a cookie sheet; cover with a dry kitchen towel.
Repeat with remaining masa. If at any time the masa begins to crack, dip 2 fingers into water and work the water well into the dough ball before pressing out. (Panuchos may be made ahead to this point, wrapped and refrigerated for up to 24 hours.)
Over medium heat, melt enough lard in a 10-inch sauté pan to cover the pan ½ inch deep. Fry the panuchos on both sides until golden brown and crisp. Drain briefly on paper towels.
Serve hot, topped with a spoonful of beans, a dab of cream, a generous spoonful of salsa, cotixa cheese, and jalapenos and the shredded lettuce on top for crunch.

Note: If zucchini flowers are not available, shredded fresh spinach or fresh raw zucchini, diced very small, may be substituted.

Variations
Add cooked chorizo or shrimp, chopped
Add a slice of raw serrano chile to each one

Spicy Masa
Chef Jesús Gonzáles introduced me to this recipe at the Rancho La Puerta resort in Tecate, Mexico. Masa is infinitely adaptable to flavors; for example, try adding a pinch of ground ancho chile to this recipe, or substituting minced green onion tops for the jalapenos, or adding a few sesame seeds to the mix. Makes about 18 masa balls.

2 C Maseca brand masa harina* for tortillas
1 ½ to 2 C warm water
¼ t salt
1 T finely minced seeded jalapeno
1 t finely minced garlic

In a bowl, combine the masa harina, smaller amount of water and salt. Work with your hands to form a soft dough. Work in the jalapenos and garlic. To test, form a small ball and press it flat. If it cracks around the edges, add more water as needed, a little at a time, to make a very soft but not wet dough. Form into balls the size of a golf ball and cover until ready to use. If the dough begins to crack while you are working with it, dip 2 fingers into water and work it into the dough ball; do not add water directly to the dough.

*Maseca brand is the best choice by far, and worth seeking out. Make sure the package states it is for tortillas only. Avoid masa harina ‘for tamales’ and the coarsely-ground Central American brands.

Chef Deborah Schneider

Sol Cocina

Wahine Weenie “aka Spam Dog”   Cut Spam into 1/2 inch thick slices Dip into tempura batter Deep fry 3 minutes Serve with Teriyaki dipping sauce   Chef James Harris Royal Hawaiian, Laguna Beach

Filling: Cream cheese Boursin cheese Cheddar Jack cheese Jalapeño Jack cheese Parmesan cheese Italian Seasoning Mix until a smooth consistency   Roast jalapeños and peel Stuff jalapeños with filling Wrap with bacon Cook in the oven on 375 degrees F until desired crispiness of bacon is reached Chef Francisco Rincon Clancy's Clubhouse, Anaheim  

Clancy’s Clubhouse
88 Fair Drive,
Ca-92626
(714) 708-1500
www.ocfair.com/2011/generalinformation/guest_services.asp

Join Great-Taste and Chef Francisco Rincon for his demonstration to make Armadillo Eggs.

Shrimp Marseille Toast-Adam Baird-Mimi’s Cafe

12 oz Shrimp-peeled and deveined

Salt

Pepper

1 T Olive oil

2 T Butter

1 t Garlic – minced

4 T Green onions – diced

4 T Roma tomatoes – diced

4 T Sun dried tomatoes – diced

4 oz Heavy cream

12 oz Chunky style tomato sauce

4 pieces Thick Egg Bread- Texas toast or Brioche style

4 T Butter

4 t Feta cheese

2 t Parsley

Preheat broiler.

Season shrimp with salt and pepper. Place a large skillet over medium high heat. Add olive oil and butter, and heat thorougly. Add garlic and saute to a slightly golden brown color. Add shrimp and stir. Cook for 1-2 miutes. Add green onions, tomatoes, and sun dried tomatoes, stir together. Add cream and reduce slightly. Stir in tomato sauce and bring to simmer. simmer 2 minutes and turn down heat to keep sauce warm but not simmering.

Butter bread on both sides. Place on cookie sheet and broil until golden brown. Flip over, and broil other side until golden brown. Cut off crust of bread. Cut bread twice diagonally to make 4 triangles out of each piece. Place shrimp and sauce  in 4 separate serving size shallow bowls. Shingle triangles of toast across top of bowl. Garnish shrimp with feta and parsley.

serves 4

Recipe by Mimi’s Cafe

1        C  Walnuts — toasted

1        Slice  Italian bread — torn into pieces

1        C  Red peppers — roasted

2        T  Extra virgin olive oil

2        T  Pomegranate molasses

1         T  Tomato paste

1         t  Kosher salt

1         t  Ground cumin

1/2     t Smokey paprika

1/2     t  Sugar — optional

Pita bread — sliced into wedges

Place all ingredients into a food processor or blender and puree into a smooth paste, stopping occasionally to scrape down the sides. Refrigerate if not serving immediately. Let come to room temperature before serving.

Serve with pita wedges.

Duck

3 5-lb duck legs, Sonoma or Hudson Valley

1 bottle of dry white wine

¼ cup whole black peppercorn

2 bay leaves

5 garlic cloves

1 bunch of thyme

1 bunch of celery, cut into 1 inch pieces

2 large yellow onions, cut into 1 inch pieces

Water, as needed

Kosher salt & finely ground pepper, as needed

Season duck legs with salt and pepper. Brown legs skin side down in a large, heavy pan, or a dutch oven, and set aside. Add vegetables to the rendered fat in the pan, and sweat over low-medium heat. Add remaining ingredients, using enough white wine to almost cover the ingredients. If the bottle isn’t quite enough, add water as needed. Bring to a boil. Cover and reduce heat to a simmer on the stovetop, or place in an oven preheated to 275°F. If using the oven method, duck should be fork tender after 3 1/2-4 hours. On the stovetop, check after 2 1/2 hours, and every 30 minutes after. Allow to cool slightly before pulling the meat from the bones. Strain the cooking liquid into another container, adding the pulled meat back to the braising liquid to cool completely.

This can be done up to a day ahead of time. Braised meat should be given a minimum of 1 hour to reabsorb the liquid released during the cooking process (the same way you allow a steak to rest after grilling). Oftentimes, braises taste better the following day. Reheat in a pan, using some of the braising liquid with the meat.

Garnish

6-8 oz wheel of camembert cheese, thinly sliced.

Dijon crème fraîche (recipe follows)

Purple fingerling potato chips (recipe follows)

Dijon Crème fraîche (done 3 days ahead)

8 oz heavy cream

1 oz buttermilk

3 T Dijon mustard

Combine cream and buttermilk, in a plastic or glass container. Cover with cheesecloth, and leave for 24-48 hours at room temperature. Once desired thickness is achieved, move to the refrigerator to chill. Add mustard, and whisk to combine.

Potato chips

4-5 potatoes

Canola oil, as needed

Thinly slice 4-5 potatoes with a mandoline. Blanch in boiling water until cooked through (approx 45 seconds). Chill in ice water, and remove. Allow to dry completely on a paper towel. Heat canola oil to 350°F. Fry the potato chips, stirring to keep them from sticking together. Remove from fryer, and allow to drain on a paper towel. Add kosher salt to taste.

Use the tortillas or taco shells of your choice. Add desired amount of each garnish to your tacos and enjoy!

Executive Chef/Partner Greg Daniels

taco asylum

Costa Mesa, CA

Layers of Italian flatbread with ahi tuna tartar, white bean hummus, dry cured olives, fennel, harissa aioli and red pepper jelly combine to make this inspired dish.

Tuna tartar

(Serves 5)

Hummus

1C white cannellini beans

½ t cumin

2 t roasted garlic puree

4 t fresh lemon juice

Salt and pepper, to taste

In a food processor put white beans, cumin, roasted garlic, lemon juice, salt, and pepper to taste. Blend until smooth paste, set aside.

Aioli

1 C mayonnaise

1 t  harissa

In a mixing bowl put mayonnaise and harissa. Mix until well incorporated. Keep refrigerated until ready to use.

Bell pepper jelly

2 red bell peppers, chopped

2 C of water

2 t corn syrup

¼ t cayenne pepper

1 teaspoon powder gelatin In a medium pot put bell peppers, water, corn syrup, cayenne pepper, and bring it to a boil, until water is reduced to ¼ of original amount. Pour it into a blender. Add gelatin and blend until smooth. Keep refrigerated until cold.

Tuna tartar

30 oz ahi tuna, diced

5 t cured Moroccan olives, chopped

5 t chopped shallots

2 ½ tchopped chives

1 ¼ tharissa, for tuna

6 t extra virgin olive oil

Salt and pepper, to taste

In a mixing bowl put 2/3 of the tuna, olives, shallots, chives, harissa, olive oil, salt and pepper. Hand mix until all ingredients are well incorporated. Be careful to not over mix. In another mixing bowl put 1/3 of tuna and ½ cup of harissa aioli. Hand mix until well incorporated, also being careful to not over mix.

Assembly

15 pieces of flat bread, toasted

½ shaved fennel head

Spread bean hummus on each toast. On 10 toast pieces, place 2 ounces of tuna mixture with no aioli. Put some dots of bell pepper jelly on each. Put 2 ounces of tuna with aioli on the remaining 5 pieces of toast. Put dots of bell pepper jelly on each. Take five 8-inch plates and put 1 teaspoon of aioli in the center of the plate. Place 3 pieces of toast stacked with the tuna and aioli in the middle of the stack. Top with shaved fennel and extra virgin olive oil.

Executive Chef Walter Cotta

L'Opera Ristorante

Long Beach, CA

Flatbreads are seen often on menus and make great appetizers to share. Chef David Coleman's here is a savory, tasty bite. The crispy texture of his house-made flat bread, the saltiness of the proscuitto sets off the fresh arugula beautifully. The flat bread, pesto and prosciutto recipes are included here. Duck prosciutto flat bread with arugula, peppadew peppers and mozzarella (Serves 4) Duck prosciutto 2 pounds of duck breast (2 large duck breasts) .5 lb kosher salt 1 teaspoon of toasted fennel seed (ground) 1 teaspoon ground white pepper Cheesecloth Butchers twine In any plastic container large enough to hold breasts side by side without touching, (even a Ziploc bag can be used), place half of the salt. Leaving the skin side up, add remaining salt; duck should be completely covered with salt. Cover and refrigerate for about 24 hours, or until duck is firm to the touch. Remove from salt; rinse, and gently dry with a clean towel. Cover both sides with fennel and white pepper. Wrap in cheesecloth and truss with twine to hang. In a cool but humid place (50-60°) hang for 7-10 days. Remove cheesecloth and wrap in plastic and refrigerate. Slice thin and serve. Read more »

Zov’s Bistro

Plate Assembly: Chinaware: 8” Squared Plate

Ingredients & Presentation:

Crust:

2 T     Ap Flour

1         Egg, slightly whipped

4 T     Panko Crumb (Japanese Bread Crumb)

1½ T Grated Parmesan Cheese Cut cheese into ½” by 3”.

Dredge cheese stick over flour then egg batter and Panko crumb with parmesan cheese.

Balsamic Reduction:

3 T     Balsamic Vinegar

1 t       Honey Pinch Salt & Pepper

Place vinegar on a sauté pan then place over low heat. Reduce to 1/3 liquid, stir honey in the balsamic. Season with salt and pepper.

4 each     Fried Haloumi Cheese, prepared

3 slices   Tomato 5×6, slices 3/8" thick

½ cup     Baby Mixed Greens

2 T           Balsamic Vinaigrette, prepared

1 T            Capers

1 T            Balsamic Reduction, prepared

4 each    Chives sticks, 2" long

Preparation:

Place haloumi in deep fry and cook for 2 minutes. Arrange sliced tomatoes on the center of plate. Build the cheese sticks on top of tomatoes. Toss baby greens with balsamic vinaigrette, place in the center of cheese squares. Sprinkle capers around. Drizzle the balsamic reduction on top. Place chive sticks on top for garnish.

By Chef David Dennis 2 lb Cream cheese 3 lb Chicken – shredded 8 oz Green onions – chopped 2 # Mozzarella cheese 2 T Salt Mix above ingredients together. Poblano chilies Flour Egg wash Tortilla chips – multi-colored To Stuff: Place poblano chilies in fryer basket with a basket on top to keep chilies below oil. Cook for 2 minutes. Remove and place in a bowl with plastic covering it for 5 minutes. Peel chilies and cut a slice in the side. Remove core and stuff. Close chili and place in freezer. Once firm, bread chilies with flour, then egg wash, and then multi-colored crushed tortilla chips.