Friday, October 3, 2008

A week in Food.

While we were in Mexico we discovered a Taco Stand in town and they give us the best food memories of Mexico especially the Head and Tongue Tacos. I also had a Huaraches (pic above)for the first time and they were excellent. Closer to home we had Prawn and Potato Torta which is a simple lunch item. Cut seasoned Shrimp into medium pieces and flash saute. Cut and steam medium dice yukon gold Potatoes. Add Scallion, Basil, Blanched Spinach or Asparagus. Layer together in a greased ovenproof dish and cover with beaten seasoned eggs ( fill 3/4 with egg does not need to be totally covered). Bake in a 350f oven in a water bath for 30 to 45 mins. let it rest flip it out, cut and serve with a Romesco Sauce.

Romesco Sauce
2 large tomato Roasted (1/2 lb)
1 t dried ancho chile
1/3 cup extra-virgin olive oil
2 tablespoons hazelnuts, toasted
2 tablespoons blanched almonds toasted
3 thick slices firm white bread, cut into 1/2-inch cubes, toasted
2 large garlic cloves roasted
1/2 yellow onion roasted
1/8 teaspoon dried hot red pepper flakes
1/4 cup drained bottled pimientos,
2 tablespoons Sherry vinegar
1/4 teaspoon salt, or to taste
Adjust consistency with water.
With Food Processor pulse nuts then onion, tomato, garlic, bread. Add the rest but the oil then emusify by drizzling in at the end while blade is running.
Beef Cheek Ravoli's with Red Wine & Herbs YUM!!
2 pounds beef cheeks
2 tablespoons grapeseed or vegetable oil
2 onions, coarsely chopped
2 carrots, peeled
1/2 bunch of thyme
8 peppercorns
2 bay leaves
1 piece of Star Anise
1 (750-ml) bottle red wine
2 cups of Veal Demi Glace
6 (3- by 1-inch) strips of orange
Preheat oven to 350°F. with rack in middle.

Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 4- to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides. Transfer to a plate with tongs.
Add onions, carrots to pot and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Add wine, zest,Spices,thyme and demi glace and bring to a boil. Add beef Cheeks and return to a boil. Cover pot and braise in oven until meat is very tender, 3 to 4 hours . Remove Beef and let it cool. Pull Cheek meat and season. Using fresh pasta make ravioli and freeze. Skim Fat of Braising liquid and reduce sauce to 1cup then whisk in a little cold butter to finish sauce. Cook Ravioli and mix with sauce and finish with chopped herbs.

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