CARNE ASADA AL PEQUÍN
Boneless beef short ribs, rajas and salsa pequín Matthew Lake, executive chef, Besito, Huntington, N.Y., www.besitomex.com Yield: 4 servings 4 14-oz. boneless beef short ribs Salt and pepper, as needed 1 white onion, sliced 4 garlic cloves 2 bay leaf Salsa Pequín (recipe follows) Rajas (recipe follows) Method (1) Season the short ribs liberally with salt and pepper. Place in a deep roasting pan; add the onion, garlic cloves and bay leaf. Cover with water, and then cover the pan. (2) Place in 400˚F oven for 2-3 hours, or until meat is tender. (3) To serve, cut each short rib into 3 pieces. Place Salsa Pequín on the bottom of serving plate. Arrange the short ribs in the center of the serving platter. Top with Rajas, and serve. Salsa Pequín 20 tomatillos, cleaned 10 chile pequín 10 garlic cloves, roasted 1 T. chipotle chile in adobo 2 t. dried oregano Salt and pepper, to taste Method (1) Roast the tomatillos under the broiler until softened and begining to turn color. Toast chile pequín under the broiler until they begin to lightly smoke. (2) Place all ingredients in a blender, and purée till smooth. (3) Heat a large pot with oil until smoking lightly, and refry the sauce for an hour. Season to taste. Rajas 1 large white onion, sliced 2 poblano peppers, roasted, peeled and julienned 1 red bell pepper, julienned Salt, to taste Method (1) In a large sauté pan, sauté the onion until translucent. Add the roasted poblano and red pepper. (2) Remove from heat; season with salt. Wine pairing: Malbec is usually from Argentina, but Peachy Canyon “Ms. Behave” Malbec 2006 (California) comes from a well-respected producer of California Zinfandel. With black cherry and mocha ﬂavors, it will add even more zing to the short ribs, salsa and rajas.
PERUVIAN SWEET CORN CAKE DESSERT
Jose Victorio, chef, Between Boutique Café & Lounge, Chicago, www.betweenchicago.com Yield: 8 servings 6 oz. unsalted butter 4 oz. white sugar 5 egg yolks 1 lb. cream cheese 1 lb. fresh corn, puréed in mixer 3 egg whites 4 oz. ﬂour 1 T. baking powder Jalapeño Marmalade (recipe follows) Vanilla ice cream, as needed Candied Bacon (recipe follows) Mint springs, for garnish Method (1) Place butter and sugar in the bowl of an electric mixer, and beat for 3 minutes. Add the egg yolks one at a time. Add the cream cheese, and mix at high velocity. Add corn purée, and mix well. Set aside. (2) In second bowl, whip egg whites at medium speed until soft peaks form, which should take about 2-3 minutes. (3) Add whipped egg whites to the ﬁrst bowl. Sift the ﬂour and baking powder into the ﬁrst bowl, and mix slowly. (4) Line baking pan with parchment, and pour batter in. Bake for 45-60 minutes at 350˚F. (5) To assemble, place corn cake in the center of each plate; spoon the Jalapeño Marmalade around corn cake, add ice cream on top of the cake, and garnish with Candied Bacon and a mint leaf.
Jalapeño Marmalade 1/2 lb. jalapeños 1 c. white sugar Method (1) Clean jalapeños; make sure there are no seeds. Finely chop the jalapeños, and blanch two times. (2) Add sugar, and cook for 2 minutes. Cool. Candied Bacon 1/2 c. white sugar 1/4 c. water 2 t. powdered bacon 1 piece of well-cooked bacon, crumbled into ﬁne pieces Method (1) In a small, heavy sauté pan, combine the sugar and water; cook over medium heat, stirring, for 5-8 minutes or until the sugar is golden brown. (2) Add powdered bacon and bacon pieces; mix. (3) Lay parchment paper on cooking tray, and pour the candied bacon to distribute. Let cool, 20-30 minutes in refrigerator. Wine pairing: Peruvian corn cake with candied bacon is an unusual dessert, but it will make great match with the plum, balsamic, cedar and caramel ﬂavors of the intense dessert wine Hall “Portrait” Cabernet Sauvignon Dessert Wine 2006 (California).
30 | Chef