Friday, April 27, 2012

Cinqo De Mayo dishes from Chef Doug

Below are the recipes Chef Doug brought into the studio! Some mouth watering dishes if you want to make a special Cinqo De Mayo meal! check out Chef Doug at
Jícama-Melon Salad yield: Makes 6 servings Ingredients • 1 large jícama, peeled and cut into 1/4-inch-wide strips • 3 navel oranges, peeled and sectioned with pulp and membrane removed • 1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-size chunks • 1/2 cup pomegranate seeds • 1 cup fresh lime juice • 2 sprigs cilantro, chopped • 1 teaspoon sea salt • 1/2 teaspoon chili powder (optional) Preparation In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving. Crabmeat Empanadas with Grilled Corn Salsa & Poblano Cream Sauce Serves sixteen. For the grilled corn salsa: 6 medium ears corn 3 Tbs. fresh lime juice (from 1 medium lime) 2 Tbs. sunflower or vegetable oil 2 Tbs. thinly sliced chives Kosher salt and freshly ground black pepper For the poblano cream sauce: 3 medium poblano peppers 1 cup heavy cream 1 Tbs. sunflower or vegetable oil 1/2 cup small-diced white onion 2 medium cloves garlic, minced Kosher salt For the empandas: 1/2 lb. lump crabmeat, picked over for shells 2 Tbs. thinly sliced scallion greens 1 Tbs. fresh lime juice Kosher salt and freshly ground black pepper 1 large egg 16 each Empanada dough rounds, thawed overnight in the refrigerator ________________________________________ Make the grilled corn salsa: Soak the corn (with husks) in cold water for 30 minutes. Meanwhile, prepare a medium-high gas or charcoal grill fire. Wrap each wet corn cob separately in aluminum foil. Space them at least 1 inch apart on the grill and cook, covered, rolling each ear a quarter turn every 8 minutes until the cobs have made a complete rotation, 32 minutes total. Remove the foil, let the ears cool enough to handle, and remove the husks and silk. Set one ear aside and put the remaining five back on the grill. Cook, turning the cobs once, until they are lightly charred, 2 to 3 minutes. Cool the corn on a rack. Cut the charred corn from the cobs and put it in a medium bowl. Stir in the lime juice, oil, and chives and season to taste with salt and pepper. Make the poblano cream sauce: Char the poblanos on the grill, turning them with tongs as soon as each side becomes fully blackened, 6 to 10 minutes. Put the charred poblanos in a bowl and cover. When cool enough to handle, peel and seed them. In a heavy-duty 2-quart saucepan, bring the cream to a boil over high heat. Lower the heat to medium and simmer until reduced to 1/2 cup, about 5 minutes. Heat the oil in a 10-inch skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, 3 to 5 minutes. Put the onion mixture, poblanos, and 2 Tbs. water in a blender and puree until smooth. Stir the poblano puree into the reduced cream and season to taste with salt. Keep warm. Make the empanadas: Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Cut the uncharred corn from the cob. In a medium bowl, stir together the corn, crabmeat, scallion greens, lime juice, 1 tsp. salt, and a few grinds of pepper. Beat the egg in small bowl with 1 Tbs. of water. Drop 1 rounded Tbs. of the crab mixture in the center of each Empanada dough round. With a pastry brush, brush the edges of the round pastry with the egg and fold over to form a half moon, sealing all the way around with your thumb. Press a fork down on the sealed edges at regular intervals to form small ridges. Transfer the empanadas to two parchment-lined baking sheets. Bake until golden brown, 15 to 18 minutes, rotating the pans halfway through baking. To serve: Pour 1 Tbs. of the warm poblano cream sauce in a circle around a small plate. Put one empanada in the center of the plate and spoon a little corn salsa to the side. Serve immediately.