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posts tagged ‘ceviche’

Savor the Flavor of the Cayman Islands

Tuesday, February 5, 2013 at 04:02 PM - Posted by Megan - (0) comments

Besides stunning scenery and super-friendly locals, the one thing that Grand Cayman Island clearly doesn’t fall short on is flavor. While visiting this tropical paradise during the Cayman Cookout, I was fortunate enough to savor some of the very best that the isle has to offer. From just-caught Ahi tuna and Wahoo fish, to locally grown breadfruit and cassava, to small batch rum that’s barrel aged under the ocean, the island-inspired cuisine of Cayman is undeniably distinctive, fresh and vibrant.

Cayman Cookout headlining chefs Eric Ripert, José Andrés and Dean James Max have shared a few of their recipes that capture authentic island flavor, yet can be easily created using ingredients found Stateside. For a true taste of the Cayman Islands at home, try the zesty chicken and mushroom paella that José fired up during his beachfront cooking demo, Eric’s grilled swordfish that he served at the Barefoot BBQ event, or Dean’s refreshing tuna coconut ceviche from the Harvest Dinner at The Brasserie. Bon appétit!

jose andres demoing how to make paella
Chicken and Mushroom Paella (serves 6)
Recipe by José Andrés, as served during his Cayman Cookout Demo

  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 3 large, ripe tomatoes
  • 1 teaspoon sweet pimentón de la Vera (Spanish smoked paprika)
  • 1/4 teaspoon saffron threads
  • 1½ pounds chicken thighs, preferably boneless and skinless, chopped into bite-size pieces
  • Kosher salt, freshly ground black pepper
  • 1/2 pound mixed mushrooms, such as shiitake, portobello, crimini and oyster, cut into large dice
  • 4½ cups chicken stock
  • 1/2 cup dry sherry
  • 2 cups Calrose rice
  • 10 blanched almonds, ideally Marcona
  • 1 clove garlic
  • 1/2 bunch of Italian parsley
  • 1/2 cup frozen peas

  • Slice tomatoes in half, and grate each on a box grater over a bowl. Discard skins; set pulp aside. Heat 2 tablespoons olive oil in a large pan over high heat. Lightly season chicken pieces with salt and pepper, and brown on both sides until deep golden. Remove chicken from pan and set aside.

    Fry mushrooms until browned in oil and chicken fat. Set aside. Set 18-inch paella pan over two burners at high heat on the stove top, and heat 1/3 cup olive oil. Add tomato pulp and cook until darkened, about 5 minutes. Add paprika and saffron, and cook for about 1 minute. Add chicken pieces and mushrooms; add sherry and cook until evaporated. Add chicken stock; bring to a boil.

    In a food processor or mortar, puree parsley, garlic and almonds, with a tablespoon or two of water until smooth and stir into pan. Sprinkle rice across the pan and stir until the grains are submerged, then don’t stir again. Cook on high heat for 10 minutes, rotating the pan on the two burners to distribute heat. Using a small spoon, test rice and stock and add salt as needed. Reduce heat to medium-low and continue cooking for 6 minutes. Test rice again. If it is still hard, continue cooking for 2-4 more minutes.

    In the final 2 minutes, sprinkle frozen peas over the top and return heat to medium-high, listening for a crackling sound to ensure the bottom is toasting but not burning. Remove from heat, cover with paper towels and let sit for 5 minutes. Use a metal spoon to scrape toasted rice from bottom of pan and serve.

    Image courtesy of Creations Unlimited, Cayman Islands

    jose andres, eric ripert & anthony bourdain  at the barefoot bbq
     Grilled Swordfish with Fennel & Tomato Vierge (serves 6)
    Recipe by Eric Ripert, as served at the Cayman Cookout’s Barefoot BBQ

    Grilled Swordfish & Fennel

  • 6 Swordfish fillets*
  • Herbes de Provence, as needed
  • Olive oil
  • 1 fennel bulb, thinly sliced
  • ¼ cup lemon vinaigrette (or preferred vinaigrette)

  • Season the swordfish fillets with salt, pepper, Herbes de Provence, and olive oil. Reserve. Grill to desired temperature.*Swordfish can be replaced by Striped Bass or Halibut

    Place the sliced fennel in a small bowl; dress with lemon vinaigrette. Season with salt and pepper. Top fish with this mixture before serving.

    Tomato Vierge

  • ½ cup tomato oil (can be replace with Extra Virgin olive oil)
  • 4 tablespoons sundried tomatoes, chopped
  • 2 tablespoons capers
  • 2 tablespoons basil, diced
  • 2 tablespoons parsley, chopped
  • 2 tablespoons shallots, diced
  • Juice of 1 lemon, medium

  • Combine all ingredients in a bowl and let marinate for 10 minutes. Season with salt and pepper. Drizzle over fish of choice.

    Image courtesy of Creations Unlimited, Cayman Islands

    chef dean james max - tuna tartare
    Ahi Tuna Coconut Ceviche (serves 6)
    Recipe from Dean James Max, as served at The Brasserie’s Harvest Dinner

    Tuna

  • 1 pound Sushi grade ahi tuna (blood line out)

  • Trim and cut tuna into smaller workable portions. Slice tuna into thin strips and small dice.

    Coconut Sauce

  • 1 can coconut milk (unsweetened)
  • 1 Serrano pepper or scotch bonnet
  • 2 tablespoons ginger
  • 1 teaspoon fish sauce
  • ¼ cup sugar
  • 1 lime

  • Dice the peppers (keep seeds for extra spicy) and ginger. Add to the pot with the coconut milk, sugar and fish sauce. Bring to a boil and immediately turn down to a low simmer for about 10-15 min. Take off the stove and let sauce completely cool. Strain and refrigerate.

    Ceviche Mix

  • 1 bunch cilantro
  • 1 Serrano pepper (seedless)
  • 1 bunch green onions
  • 1 red bell pepper

  • Chop the cilantro; thinly slice the bell pepper and Serrano peppers. Slice the green onions and combine all the ingredients together.

    To Serve: In a bowl, add the diced tuna, the ceviche mix and coconut sauce. Mix well and season with salt, pepper and squeeze of fresh lime juice. Serve in coconut shells over ice!

    Image courtesy of The Brasserie

    chef dean's pumpkin soup
    Local Pumpkin Soup with Land Crab, Honey & Barrington Espresso Cream (serves 6)
    Recipe by Dean James Max

    Soup

  • 1 medium local pumpkin (halved and roasted with honey and butter until soft)
  • 2 tablespoons butter
  • 2 chopped yellow onions
  • 2 chopped leeks
  • 6 cups chicken stock
  • 4 tablespoons honey
  • 2 tablespoons chopped garlic
  • 1 cup heavy cream
  • 1 teaspoon clove
  • 1 teaspoon nutmeg
  • Salt and pepper

  • Sauté onions and leeks with butter in a small stockpot until soft. Add the chopped garlic and lightly sauté. Scoop out the pumpkin flesh from the squash and add it in the mixture with the honey and cook for 2 more minutes. Add the chicken stock and bring to a boil. Lower the heat and simmer for 10 minutes. Add the cream and bring the soup back to a boil. Season with clove, nutmeg, salt and pepper. Blend the soup in your bar blender, strain, and reserve. The soup can be held in the refrigerator for up to 5 days.

    Cayman Land Crab

  • 1 pound land crab (or other available crab)
  • 4 tablespoons butter
  • 4 seasoning peppers
  • 1 tablespoon chives

  • Brown butter in sauté pan, once golden remove most of the oil and leave browned butter solids. Heat pan on medium heat and sauté seasoning pepper and chives for 3 minutes. Turn heat up to high and add land crab quickly sauté crab for 2 minutes. And season with salt and pepper.

    To Serve

  • ½ cup cream (whipped)
  • 1 teaspoon ground espresso

  • Place the warm land crab equally in 6 serving bowls. Spoon a tablespoon of cream next to the crab. Pour the hot soup in the bowl and garnish with the chives.

    Image courtesy of The Brasserie

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    Celebrate Cinco De Mayo with Añejo Tequileria

    Friday, May 4, 2012 at 12:05 PM - Posted by Megan - (0) comments

    One tequila, two tequila, three tequila…more! How about 50+ of the best tequilas that Mexico has to offer? Recently opened Añejo Tequileria y Restaurante boasts one of the most extensive selections of tequilas, mezcals and sotols this side of the border—and serves them by the ounce, by flight or in a carafe. Add to that a menu of flavorful small plates from chef-partner Angelo Sosa and you’ve got yourself a fiesta.


    Since opening in late January, the lively Hell’s Kitchen haunt has already received numerous accolades for its advanced beverage program, expertly crafted cocktails (recently rated #1 margarita in NYC), and Sosa’s series of intensely tasty tacos, tamales, dumplings, ceviches, guacs and more. So what better place to seek out some delicious Cinco de Mayo inspiration!?

    Añejo’s Beverage Director and resident drink slinger, Joshua Wortman, shares a couple of the restaurant’s classic tequila-based recipes to help get your Cinco celebration started early. And to complement these festive libations (and soak up a bit of the agave-based spirit), try dipping a few warm tortillas into chef Angelo’s fresh and creamy red snapper ceviche. Check out the mouthwatering recipes below. Salud!

     

    Mexican Firing Squad
    Recipe from Joshua Wortman

  • 2 ounces 901 Silver Tequila
  • 1 ounce homemade grenadine*
  • 3/4 ounce fresh lime juice
  • 2 dashes Bittermens Xocolatl Mole Bitters
  • Shake vigorously. Strain into a chile-salt** rimmed rocks glass over fresh ice. Add lime wheel to garnish.

    *bring pomegranate juice to a boil. Add an equal amount of sugar. Simmer for 10 minutes. Cool.
    **mix your favorite blend of ground chiles (Josh uses chipotle, guajillo, arbol) with kosher salt.

     
    Tequila Julep 
    Recipe from Joshua Wortman

  • 2 ounces Milagro Anejo
  • 1/2 ounce agave nectar
  • Fresh mint
  • Peychauds Bitters
  • Muddle mint and agave in a julep cup or collins glass. Add crushed ice, then half of the tequila. Stir until glass frosts. Add more ice and the rest of the tequila. Garnish with mint sprig and three dashes of Peychauds Bitters.

     
    Red Snapper Ceviche
    Recipe from Angelo Sosa

  • 1/2 pound red snapper, medium dice
  • 1/4 teaspoon salt
  • 2 tablespoons jalapeño, small dice
  • 2 tablespoons tomatillo, small dice
  • 2 tablespoons red onion, small dice
  • 2 tablespoons avocado, medium dice
  • 1/2 tablespoon pumpkin seed, toasted
  • 2 tablespoons lime juice
  • 1 tablespoons yuzu juice
  • Combine all ingredients together and mix well, until ceviche has a creamy texture. Serve in chilled bowls with warm tortillas.

     
    Thanks again to Joshua and Angelo for sharing the love and happy Cinco de Mayo everyone!
     
    Añejo Tequileria y Restaurante, 668 10th Avenue at 47th Street, 212.920.4770

    Images courtesy of Añejo Tequileria y Restaurant

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    Nuela

    Sunday, August 15, 2010 at 02:08 PM - Posted by Megan - (0) comments

    To celebrate a recent special occasion, I had the privilege of dining at Nuela, the brand new much-hyped Nuevo Latino Flatiron hotspot on 24th Street. Definitely one of the best new NYC spots I’ve tried in a while, this lively restaurant features a spacious interior decorated in vibrant orange and bright red, has a scenester-type vibe and was flooded by Latin beats and beautiful clientele. The eclectic dinner menu offers small share plates, anticuchos (traditional skewered street meat of Peru), larger entrees (you can even order an entire conchinillo–roasted suckling pig!) and a cocktail list of inventive tropical concoctions and sakes.

    Nuela’s vibrant dining room (photo courtesy of Grub Street)

    The showcase of the restaurant is the expansive and centrally located ceviche bar, which is surrounded by long, high-top tables and has a separate menu entirely dedicated to variations of cured citrusy seafood plates.

    Yellow fin ceviche

    After sitting down, I felt honored when the manager told me that Chef Adam Shcop wanted to cook a special meal for my guest and me that evening (set up by a mutual friend). You mean I could sample the best Nuela has to offer without worrying about what to order?!? Count me in! So, I handed the menus back to my server, relaxed into my oversized orange booth seat and mentally prepared to whole-heartedly chow down.

    CLICK HERE TO READ MORE

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