CINCO
DE MAYO
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Serves 8
AMUSE-BOUCHE
Crayfish and Mango Tostadas with Margarita
HORS
D'OEUVRE
Scallop Ceviche with
Avocado Purée
Manzana Chili Verde
Firecracker Cornbread
ENTRÉE
Prawn Fajitas with Guacamole and Pico de Gallo
Whole Wheat Tortillas
INTERMEZZO
Pineapple Sorbet
RELEVÉ
Carne Asada with Chorizo Black Beans and Honey-Lime
Avocados
Quinoa with Cilantro
SALAD
Grilled Nopal and Corn Salad
SAVOURY
Chiles en Nogada
DESSERTS
Caballeros Ricos
Kiwi Tres Leches Cakelettes
PETIT
FOUR
Chocolate Chipotle Brownies with B-52
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Crayfish and Mango Tostadas
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½
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lime, zest and juice
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aa
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chopped cilantro
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aa
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extra-virgin olive oil
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aa
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sea salt
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aa
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freshly ground white pepper
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120
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grams mango, peeled, pitted, diced
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40
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grams tomato, peeled, seeded, diced
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4
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flour tortillas, 15-cm Ø
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12
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crayfish tails
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Whisk
together lime juice, lime zest, cilantro, and 15 ml olive oil; season with sea
salt and white pepper. Add mango and tomato; toss to combine. Cover; chill for
2 hours to let flavors mellow.
Using
a 5-cm Ø ring mold, cut 6 circles from each tortilla. Brush both sides with
olive oil; place in a single layer on a baking sheet. Bake in a 200°C oven
until crisp and lightly golden brown, about 5 minutes. Cool.
Simmer
crayfish in boiling salted water until just done, about 2 minutes. Drain and
shell; cool. Split each in two lengthwise.
As
guests arrive, top each tostada with a piece of crayfish and some mango salsa.
Arrange on plates; serve.
8 @
20-cm Ø plates
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Crayfish
and Mango Tostada
Margarita
For each serving:
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1
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slice lime
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aa
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sea salt
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35
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ml tequila
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20
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ml Cointreau
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15
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ml lime juice
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aa
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cracked ice
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Rub
rime of a champagne coupe with lime slice; coat the rim with sea salt. Shake
tequila, Cointreau, and lime juice with cracked ice; carefully pour into the
salted coupe. Garnish with the lime slice; serve as guests arrive.
8 @
champagne coupes
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Scallop Ceviche with Avocado Purée
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1
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lemon, zest and juice
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1
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lime, zest and juice
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2
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key limes, zest and juice
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30
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grams honey
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1
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ají amarillo chili, seeded and minced
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10
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grams cilantro, snipped
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10
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grams corn sprouts, snipped
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aa
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sea salt
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aa
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freshly ground white pepper
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8
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sashimi-grade sea scallops
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1
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Hass avocado, 180 g
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10
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ml lime juice
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aa
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extra-virgin olive oil
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Whisk
together citrus zests, juices, and honey. Stir in ají amarillo chili, cilantro,
and corn sprouts; season with sea salt and white pepper. Cover; chill for 2
hours to let flavors mellow.
Very
thinly slice scallops crosswise. Transfer to a plate; spoon citrus dressing to
coat on both sides.
Peel
and pit avocado; purée with lime juice. Transfer to a piping bag; pipe rounds
onto plates. Arrange in scallop slices; spoon on dressing. Drizzle with olive
oil; serve.
8 @
20-cm Ø plates
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Scallop
Ceviche
Manzana Chili Verde
Manzana
means apple in Spanish.
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1
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white onion, finely diced
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2
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jalapeños, seeded and finely diced
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15
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ml grape seed oil
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4
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cloves garlic, finely diced
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2
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grams ground cumin
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1
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gram dried oregano
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300
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grams tomatillos, peeled and diced
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120
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ml dry white wine
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300
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ml vegetable stock
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1
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Granny Smith apple, cored and diced
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2
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scallions, trimmed and thinly sliced
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200
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grams shelled fresh fava beans, blanched
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60
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grams cilantro, chopped
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aa
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sea salt
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½
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lime, zest and juice
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Sweat
onion and jalapeño in oil; stir in garlic, cumin, and oregano. Add tomatillos
and white wine; bring to a boil. Simmer until tomatillos are tender, about 5
minutes. Purée. Add vegetable stock; bring to a boil. Add apple and half of the
scallion; simmer 15 minutes. Add fava beans and half of the cilantro; season
with sea salt. Simmer until heated through; stir in lime juice.
Ladle
chili into bowls. Garnish with the remaining scallion and cilantro; sprinkle
with lime zest. Serve.
8 @
240-ml bowls
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Manzana
Chili Verde
Firecracker Cornbread
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30
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ml grape seed oil
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1
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gram red chili flakes
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120
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grams fine-grain cornmeal
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120
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grams all-purpose flour
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50
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grams light brown sugar
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5
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grams baking powder
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5
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grams sea salt
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250
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ml milk
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1
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egg, beaten
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120
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grams green chili paste
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Stir
together oil and red chili flakes; turn into a 20-cm Ø baking pan. Place in a
175°C oven while preparing batter.
Combine
cornmeal, flour, light brown sugar, baking powder, and sea salt. Stir in milk,
egg, and green chili paste; whisk just until combined.
Carefully
remove the hot pan from oven; tip in batter; smooth the top. Return to oven;
bake until edges are golden brown and the center is just set, about 30 minutes.
Cut
cornbread into 8 wedges. Transfer to a napkin-lined basket; serve.
napkin-lined
basket
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Prawn Fajitas
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1
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gram ground cumin
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1
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gram ground coriander seeds
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1
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gram smoked sweet paprika
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24
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prawns, 45 g each, deveined
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aa
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grape seed oil
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1
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red onion, 150 g, thinly sliced
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1
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red bell pepper, 200 g, thinly sliced
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aa
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sea salt
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8
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Whole Wheat Tortillas
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aa
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Guacamole
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aa
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Pico de Gallo
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aa
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sour cream
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aa
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lime wedges
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Mix
cumin, coriander, and paprika. Pat dry prawns; sprinkle with spices.
In
a lightly oiled grill pan, sauté onion and bell pepper until onion is tender.
Transfer to a bowl; season with sea salt. Grill prawns in the pan until slightly
charred. Transfer to a bowl; sprinkle with sea salt.
Arrange
warm tortillas in plates. Top with sautéed onion and bell pepper, followed by
grilled prawns. Serve with Guacamole, Pico de Gallo, sour cream, and lime
wedges.
Whole Wheat Tortillas
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90
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grams whole wheat flour
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90
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grams all-purpose flour
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5
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grams baking powder
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5
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grams sea salt
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30
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ml grape seed oil
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120
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ml warm water
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Mix
all ingredients to form a smooth dough. Divide in eight. Roll each into a ball;
roll out to a 15-cm Ø circle. Grill in a hot skillet for 30 seconds on each
side; wrap in damp towel to keep warm and moist.
Guacamole
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3
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Hass avocados, 180 g each
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1
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lime, zest and juice
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3
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grams sea salt
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½
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gram ground cumin
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½
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gram ground coriander seeds
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½
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gram sweet smoked paprika
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½
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red onion, finely diced
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1
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Roma tomato, peeled, seeded, and finely diced
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1
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clove garlic, minced
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aa
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chopped cilantro leaves
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Halve,
peel, and pit avocados; dice. Toss diced avocado with lime juice swiftly to
minimize discoloration. Sprinkle with sea salt, cumin, coriander, and paprika;
mash coarsely. Toss in onion, tomato, garlic, cilantro, and lime zest.
Pico de Gallo
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2
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Roma tomatoes, peeled, seeded, and diced
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½
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white onion, diced
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2
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jalapeños, seeded and finely diced
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30
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grams cilantro leaves
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1
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lime, zest and juice
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aa
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sea salt
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aa
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freshly ground black pepper
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Toss
together first five ingredients; season with sea salt and black pepper. Cover;
chill for 2 hours to let flavors mellow.
8 @
28-cm Ø plates
4 @
condiment bowls
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Prawn
Fajita
Pineapple Sorbet
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1
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pineapple, 1000 g
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100
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grams granulated sugar
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20
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ml light rum
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15
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ml lemon juice
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aa
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mint twigs
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Peel
and core pineapple; cut up; yielding 500 g. Add sugar, rum, and lemon juice;
purée until sugar has dissolved. Chill. Churn in an ice cream maker until
frozen. Scoop into 8 chilled champagne coupes; garnish with mint twigs.
Serve.
8
sets @ champagne coupe w/ saucer
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Pineapple
Sorbet
Carne Asada
Carne
asada is "grilled meat", specifically beef, in Mexican cuisine.
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2
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grams sweet smoked paprika
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1
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gram red chili flakes
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½
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gram ground cumin
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½
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gram ground coriander seeds
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10
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grams light brown sugar
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10
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grams sea salt
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800
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grams flank steak, patted dry
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aa
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grape seed oil
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aa
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Chorizo Black Beans
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aa
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Honey-Lime Avocados
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aa
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Quinoa with Cilantro
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Combine
first six ingredients; rub all over flank steak. Grill on an oiled hot grate
until both sides are slightly charred, about 12 minutes total. Transfer to a
carving platter. Tent with foil; let rest for 5 minutes.
Carve
before guests. Arrange steak slices in a platter; pass around. Serve with Chorizo
Black Beans, Honey-Lime Avocados, and Quinoa with Cilantro.
Chorizo Black Beans
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1
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link chorizo
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½
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red onion, diced
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15
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ml grape seed oil
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½
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red bell pepper, diced
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2
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cloves garlic, minced
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1
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gram dried oregano
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2
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420-g cans black beans, do not drain
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aa
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sea salt
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Quarter
chorizo lengthwise; slice thinly. Sweat in dry skillet; drain. In the same
skillet, sweat onion in grape seed oil. Stir in bell pepper, garlic, and
oregano; sauté until tender, about 5 minutes. Add chorizo and black beans with
their liquid; simmer until slightly thickened, about 10 minutes. Season with
sea salt.
Honey-Lime Avocados
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15
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grams honey
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½
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lime, zest and juice
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aa
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sea salt
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aa
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freshly ground black pepper
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aa
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sweet smoked paprika
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2
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Hass avocados, 180 g each
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Whisk
together honey, lime juice, and lime zest. Season with sea salt, black pepper,
and paprika. Halve, peel, and pit avocados; slice lengthwise. Toss sliced
avocado with dressing swiftly to minimize discoloration.
Quinoa with Cilantro
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aa
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sea salt
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120
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grams quinoa, soaked and drained
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15
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grams chopped cilantro leaves
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Bring
240 ml water and a pinch of sea salt to a boil. Stir in quinoa; cover; simmer
until quinoa is translucent, about 10 minutes. Remove from heat; let rest,
covered, for 10 minutes. Fluff with cilantro.
carving
platter
serving
platter
3 @
deep dishes
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Carne
Asada
Grilled Nopal and Corn Salad
Nopales
are the young stem segments, or paddles, of prickly pear (Opuntia spp.), also called opuntia cactus.
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8
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nopales
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2
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cobs of corn
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aa
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grape seed oil
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1
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lime, zest and juice
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15
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grams chopped cilantro leaves
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aa
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sea salt
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aa
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freshly ground black pepper
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120
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grams Queso Fresco, crumbled
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Using
a scrubber, carefully rub nopales in a sink under running water, removing all
the small spines. Trim off edges.
Brush
prepared nopales and corns with oil. Grill until soft and lightly charred,
about 5 minutes on each side for nopales. Cool. Cut nopales into 1-cm wide
strips; cut corn kernels off cobs.
Whisk
together lime juice, lime zest, cilantro, and a light drizzle of grape seed oil;
season with sea salt and black pepper. Toss in nopales and corns. Divide among
plates; garnish with queso fresco. Serve.
8 @
20-cm Ø plates
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Grilled
Nopal and Corn Salad
Queso Fresco
Queso
fresco is a Mexican cheese similar to the Iberian queso blanco.
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1000
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ml whole milk
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120
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ml buttermilk
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60
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ml cream
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5
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grams sea salt
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30
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ml distilled white vinegar
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Heat
and stir milk, buttermilk, cream, and sea salt together until temperature
reaches 85°C. Remove from heat. Stream in vinegar, stirring, and small curds
will begin to form. Stir gently for 5 minutes; let the mixture cool for 10
minutes.
Line
a colander with 2 layers of cheesecloth; set over a smaller bowl. Tip in milk
mixture, letting the whey drain. When tepid, twist cheesecloth, wrapping the
cheese securely. Hang over a sink and let drain for 2 hours. Press the curds,
chilled, for 24 hours. Yield 360 g Queso Fresco.
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Chiles en Nogada
Chiles
en nogada are made with green pobleno chiles, white walnut sauce, and red
pomegranate arils, which symbolize the three colors of Mexican flag.
Picadillo
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10
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black peppercorns, 0.5 g total
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5
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cloves, 0.5 g total
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1
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cm cinnamon stick, 1 g
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½
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white onion, chopped
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15
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ml grape seed oil
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3
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cloves garlic, chopped
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400
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grams cooked pork, shredded
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20
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grams slivered almonds, toasted
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20
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grams raisins
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20
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grams candied orange peel, diced
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300
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grams Roma tomatoes, peeled, seeded, diced
|
aa
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sea salt
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1
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pear, 200 g, peeled, cored, diced
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1
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peach, 200 g, peeled, pitted, diced
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Crush
peppercorns, cloves, and cinnamon with a mortar and pestle.
Sweat
onion in oil; stir in garlic. Add pork; sauté until begins to brown. Stir in
almonds, raisins, candied orange peel, tomato, and crushed spices; season with
sea salt. Bring to a boil; simmer 5 minutes. Stir in pear and peach; remove
from heat.
Chiles
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8
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poblano chiles
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Roast
chiles over open flame of gas burner until very well charred all over, about 20
minutes. Place in a bowl; cover tightly with cling film. Let stand for 20
minutes until charred skins have softened. Wipe off skins with a towel.
When
tepid, make a slit on one side of each chili; carefully remove seeds and pith,
being cautious in keeping the stems intact. Rinse with warm water; pat dry.
Stuff with Picadillo.
Nogada (Walnut Sauce)
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120
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grams shelled walnuts, blanched
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120
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grams Queso Fresco, crumbled
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400
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grams Thick Strained Yogurt
|
20
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grams granulated sugar
|
aa
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ground cinnamon
|
aa
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ground nutmeg
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Purée
all ingredients until smooth.
Assembly
|
|
aa
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pomegranate arils
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aa
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parsley twigs
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Transfer
Chiles to plates; cover with Nogada. Sprinkle with pomegranate arils; garnish
with parsley twigs. Serve.
8 @
24-cm Ø plates
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Chiles
en Nogada
Yogurt, Strained Yogurt, and Thick Strained
Yogurt
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1200
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ml low-fat milk
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1½
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grams cultures, Bifidus Kefir Fos
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In
a non-reactive container whisk together milk and culture. Cover tightly with
cling film; let ferment in room temperature until set, about 16-20 hours in
summer, or 36-48 hours in winter. Makes 1200 ml Yogurt.
Line
a colander with 2 layers of cheesecloth; set over a smaller bowl. Tip in Yogurt,
let drain, chilled, for 24 hours. Yield 480 g Strained Yogurt and 720 ml whey.
Continue to drain, chilled, for 24 more hours. Yield 400 g Thick Strained
Yogurt and 800 ml whey.
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Caballeros Ricos
Ficelle
is a thinner baguette-style bread.
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250
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ml milk
|
250
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grams granulated sugar
|
16
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slices ficelle, 1.5-cm thick each
|
2
|
eggs
|
aa
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grape seed oil
|
100
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grams light brown sugar
|
2
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cinnamon sticks, 8-cm each
|
2
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cloves
|
40
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grams almond kernels, toasted
|
30
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ml Kahlúa coffee liqueur
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Stir
milk and 50 g granulated sugar until dissolved. Soak bread slices; drain. Whisk
eggs until fluffy. Dip bread slices in eggs; fry in hot oil until golden brown.
Drain.
Bring
the remaining granulated sugar, the brown sugar, cinnamon, cloves, and 120 ml
water to a boil; simmer until syrupy. Strain away cinnamon and cloves. Stir in
almonds and coffee liqueur; reduce to 180 ml.
Soak
bread slice in warm syrup; stack onto plates. Spoon the remaining syrup with
almonds over; flame surface with a butane torch until lightly charred. Serve.
8 @
20-cm Ø plates
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Caballeros
Ricos
Kiwi Tres Leches Cakelettes
Tres
leches refer to the three kinds of milk, evaporated milk, condensed milk, and
cream, in which the cake is soaked. A lighter version is employed here.
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|
4
|
eggs, separated
|
100
|
grams granulated sugar
|
60
|
grams all-purpose flour
|
4
|
grams baking powder
|
1
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gram sea salt
|
4
|
grams lime zest
|
200
|
grams light condensed milk
|
200
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ml light evaporated milk
|
100
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ml half-and-half
|
1
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kiwi
|
120
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ml whipping cream, whipped
|
In
a 20x20x5-cm baking pan bake a lime sponge cake with the first six ingredients.
Cool in pan. Pierce the surface with a fork. Stir together the three kinds of
milk; stream evenly over cake. Let stand for 30 minutes to absorb.
Peel
and halve kiwi lengthwise. Cut 8 thin slices from each half.
Using
a 5-cm Ø ring mold, cut 16 cakelettes from the tres leches cake; transfer to
plates. Top with whipped cream and kiwi slices; serve.
8 @
20-cm Ø plates
|
|
Kiwi
Tres Leches Cakelettes
Chocolate Chipotle Brownies
|
|
200
|
grams butter
|
100
|
grams unsweetened chocolate, cut up
|
100
|
grams all-purpose flour
|
250
|
grams granulated sugar
|
2
|
grams ground cinnamon
|
2
|
grams ground chipotle chili
|
3
|
eggs
|
100
|
grams Mexican chocolate, chopped
|
1
|
doily
|
Heat
butter and unsweetened chocolate, stirring, until melted. Stir together flour,
sugar, cinnamon, and ground chipotle; tip into chocolate mixture, stirring to
combine. Add eggs, mixing until smooth. Stir in chopped Mexican chocolate. Tip
mixture into a parchment-lined 20x20x5-cm baking pan; smooth the top. Bake in a
160°C oven until the center is set, about 35 minutes. Cool completely.
Cut
into 5x5-cm squares. Transfer to a doily-lined platter; serve.
32-cm
Ø platter
|
|
Chocolate
Chipotle Brownies
B-52
For each serving:
|
|
20
|
ml Kahlúa coffee liqueur
|
20
|
ml Baileys Irish Cream
|
20
|
ml Grand Marnier
|
1
|
stirrer
|
Layer
coffee liqueur, Irish Cream, and Grand Marnier consecutively into a shot glass.
Serve with a stirrer.
8 @
shot glasses
|
|
B52
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