2011 Winter Menu

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  • Black Bean Soup with Cilantro, Red Onion, Avocado and Crema Fresca

    1 lb. dry black beans, cleaned and rinsed
    1 piece smoked ham hock
    2 bay leaves
    5C vegetable stock
    1t salt

    Place first 5 ingredients on sauce pot. Bring to a boil. Skim the scum that rises to the surface. Add salt and reduce heat to a brisk simmer. Cook till beans are tender, about 1 hours. Turn off heat and do not drain. Discard bay leaf. Remove ham hock, debone and remove fat. Dice meat and set aside.

    3T olive oil
    2 medium onions diced small
    1 large carrot, diced small
    3 celery ribs, diced small
    6 cloves of garlic, peeled, crushed and chopped
    1 T ground cumin
    6C chicken stock
    Kosher salt and fresh ground pepper to taste
    2T corn starch
    2T water

    Heat the olive oil in a small stock pot. Add onions, celery, carrots, garlic, salt and cumin. Cook till veggies are just browning. Add beans with their liquid and chicken stock to the vegetables. Bring to a boil and then simmer for 30 minutes. Use a slotted spoon or strainer to remove of the beans and vegetables and reserve. Use an immersion blender to puree the remaining beans and vegetables to smooth consistency. Heat to a soft boil. Add the reserved beans and vegetables. Using a wire whisk or a fork, mix cornstarch and water until thoroughly mixed. Always stir mixture again just before using because the starch settles. Add to soup while stirring to desired consistency. Cook for 5 more minutes. Add diced ham hock. Garnish with fresh cilantro leaves, minced red onion, diced avocado, sour cream (crema fresca).

    Link to recipe: Black Bean Soup with Cilantro, Red Onion, Avocado and Crema Fresca

  • Pan-seared Niman Ranch Rib Eye with Chile Demi-glace

    Niman Ranch Rib Eye
    8 ea. 7-8 oz. rib eye steaks 1- 1 ” thick
    2 oz. olive oil
    Kosher salt and freshly cracked pepper

    Chile Demi-glace
    2 ea. dry chile Pasilla
    2 ea. dry chile Ancho
    2 ea. dry New Mexico chile
    1 C water
    2C demi-glace

    Remove stems and seeds from dry chilies. Toast over flame, do not scorch. Add to small sauce pan and cover with water. Bring to a boil and then simmer till tender, Puree mixture till smooth and strain through a fine mesh strainer into a fresh sauce pan. Add demi glace and reduce to 2 cups. Adjust salt and pepper, as needed. Keep warm. Season each steak with salt and pepper. Add oil to a thick bottomed skillet and heat till just smoking. Add steaks to skillet and cook over medium high heat for 3-4 minutes, to your liking. Flip and cook for same amount of time on the second side.
    Remove steaks from skillet and rest. Add sauce to skillet and bring to a boil, scraping bottom of skillet. Remove from heat and ladle over steaks.

    Link to recipe: Pan-seared Niman Ranch Rib Eye with Chile Demi-glace

  • Poblano Potatoes

    3 lbs. Red Bliss potatoes cut in
    3 oz. olive oil
    1T kosher salt
    2t fresh ground pepper large onion, diced small
    3 tomatillos, washed, peeled and diced
    2 fresh poblano peppers, roasted, peeled and seeded

    Toss potatoes with 2 oz. of oil, salt and pepper. Roast at 375°F till just tender. Remove from oven and rest. Place a large skillet on stove over medium heat and add remainder of oil. Add onions and tomatillos and cook until the onions are translucent. Add poblano peppers and potatoes and mix well. Keep warm for service.

    Link to recipe: Poblano Potatoes

  • 3-Cabbage and Jicama Slaw

    2C Napa cabbage, shredded
    2C red cabbage, shredded
    2C green cabbage shredded
    2C jicama, peeled and cut into fine julienne
    1/4 C chopped green onion
    4 oz. olive oil
    1 C seasoned rice vinegar
    Kosher salt and fresh ground pepper to taste

    Mix oil and vinegar and season to taste. Toss together with cabbages and jicama just at service to keep the crunch of the cabbage.

    Link to recipe: 3-Cabbage and Jicama Slaw

  • Honeyed Plantain with Fresh Whipped Cream

    1C heavy whipping cream
    3 oz. marshmallow cream
    1/2t pure vanilla extract

    In a chilled mixing bowl, whip cream till frothy. Add extract and marshmallow cream and whip to soft peaks. Refrigerate.

    4 each plantains, medium size with some black on the peel
    2C water
    2C piloncillo (if unavailable, substitute dark brown sugar)
    1 each 3″ piece cinnamon stick

    Peel plantain and cut on the bias in inch thick slices and set aside. In a medium sauce pan, mix the water, sugar and cinnamon stick. Mix and bring to a boil. When sugar is dissolved, add the plantains and lower the heat to a soft simmer. Simmer for 20-30 minutes. Cook until plantains are tender. If the syrup is not as thick as you would like it, remove the plantains with a slotted spoon and continue to cook to thickness desired. If it is too thick add a little water to adjust. For service, spoon plantains into small bowls and top with syrup and soft whipped cream.

    Link to recipe: Honeyed Plantain with Fresh Whipped Cream