Mini Crispy Fish Taco
12 portions
Beer batter ingredients:
- 1 bottle of light beer
- 1 bottle of water
- 30 grams of yeast
- 300 grams of all-purpose flour
Directions:
Whisk water, beer and yeast together
Let sit in warm area until a raft is form, about 20 minutes
Whisk in flour, incorporate till fully mix and no lumps
Season with salt and pepper
Let rest for 30 minutes
Ingredients for fish:
- 6 x 1 oz piece of Mahi Mahi filet
- salt and pepper
- flour
- chipotle spice
Directions for fish:
Mix flour, chipotle spice and seasoning
Season fish with salt and pepper and dredge with flour
Dust off excess flour and dip in beer batter
Fry in oil at 360 degrees till light golden brown (if you don't have a deep fryer, use a pot of oil and heat with a thermometer until 360 degrees)
Season with more salt
Slaw ingredients:
- cabbage
- red onion
- cilantro
- mint
- lime juice
- extra virgin olive oil
- salt and pepper
- shallot
Directions:
Finely shred cabbage, red onion
Pick cilantro and mint, coarsely slice
Incorporate lime juice, mince shallots, olive oil and seasoning
Adjust seasoning if need to, 1 part lime juice, 3 part olive oil
Salt and pepper to taste
Mix cabbage, red onion, cilantro and mint together with small amount of dressing
Taste and adjust accordingly
Salsa Fresca (Pico de Gallo):
Ingredients:
- 1 vine ripened tomato
- cilantro
- onion
- Jalepeno
- lime juice
- salt and pepper
Directions:
Dice tomato
Chop cilantro
Chop white onion
Finely chop Jalepano
Mix above ingredients
Add in lime juice, olive oil and seasoning
Crispy Taco Shells - 12 pieces
Ingredients:
- Sliced Avocados - 1 thin slice per taco
To assemble:
Tuck small amount of slaw into the shell
Add in Fried Mahi mahi
Add in 1 slice of ripe avocado
Top with Salsa Fresca
Golden beet and goat cheese terrine, hazelnut and young arugula
12 portions
Ingredients:
- 6 medium size golden beets
- olive oil
- 1 small candy cane beet
- sea salt
- goat cheese
- chive
- sheet gelatin
- creme fraiche
- whipping cream
- small wild arugula
- toasted hazelnut
- extra virgin olive oil
- red wine vinegar
- hazelnut oil
- shallots
- grape seed oil
Directions:
Season beets with olive oil, sea salt and pepper.
Wrap beets with tin foil and bake in oven at 300 degrees till tender
Check for doneness by piercing the beets with a toothpick
Let chill, slice thin on Japanese mandoline slicer.
Trim and square off beets slices for flat even distribution
Chop chive very finely
Temper goat cheese by sitting in a warm environment for 1 hour
Mix goat cheese and small amount of cream in a food processor till soft
Fold in chopped chives
Put goat cheese in a disposable piping bags
Bloom 2 sheets of gelatin in cold water for 5 minutes, warm up 1 cup of water to a simmer
Whisk and incorporate gelatin in simmer water till it is fully dissolved
Set the gelatin aside and keep warm
Thinly slice candy cane beet with a Japanese mandoline slicer, punch out perfect round pieces with a round cutter
Pick smallest arugula and set aside
Finely chop shallots, mix in hazelnut oil, grape seed oil and red wine
Vinegar. (almost always 1 part vinegar 3 parts oil)
Adjust seasoning with salt and pepper
Toast hazelnut in 300 degrees oven till light golden brown, 10 minutes
Line a shallow terrine mold with saran wrap
Lay sliced golden beets flat and do not stack
Season with salt and black pepper, brush with warm gelatin mixture
Pipe a thin layer of goat cheese and spread with a off set spatula
Continue with this process until several layers are form
Wrap terrine tightly with saran wrap and weigh down with something heavy
Chill it in the fridge over night
Unwrap the terrine the next morning and slice the terrine to a desire
Shape
Whip creme fraiche with small amount of whipping cream till soft peak
Adjust seasoning and fold in chives
Put creme fraiche in a small piping bag, pipe a small dollop on top of the beet terrine
Garnish with 1 hazelnut, arugula and candy cane beet slices
Drizzle with hazelnut vinaigrette
Meat ball slider, basil pesto sesame brioche slider bun
12 portions
Ingredients:
- 6 oz of ground beef
- 4 oz of ground veal
- 4 oz of ground pork
- 4 oz of mild Italian sausage
- 1 oz of fresh Parmesan cheese
- toasted Fennel seeds
- small amount of smoked paprika
- basil, thinly slice
- extra virgin olive oil
- garlic, minced
- shallot, diced
- San Marzano canned tomatoes
- white onions, thinly slice
- sugar
- salt
- black pepper
- egg
- panko bread crumbs
- parsley, finely slice
- 12 mini sesame brioche slider buns from your local bakery
- basil pesto
Directions:
Remove Italian sausage out of the casing and mix with all the meat
Add in cheese, toasted fennel seeds, basil, parsley, bread crumb, shallots, garlic, egg, oil, black pepper, salt, paprika, do not over mix
Roll into a 1.5 oz meat balls
Lightly brown with olive oil in a saute pan
Set meat balls aside
Warm small amount of olive oil and sweat onions, garlic and add in plum tomatoes
Crush with a wooden spoon, bring it to a slow simmer
Add in small pinch of sugar and let slow simmer for 30 minutes
Add in meat balls and braised for additional 15 more minutes
Add in basil at the end, drizzle with more olive oil and small dollop of butter
Adjust seasoning with salt and black pepper
Split burger bun in half, drizzle with olive oil and toast in oven @ 350 degrees until golden brown
Spread basil pesto on both side of the bun
Serve one meat ball per slider, secure tightly with a Japanese pick
