Grilled Vegetable Gazpacho

Yield:  6 portions

Portion size:  8 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
2½ ounces (71g)                                  red onions, ¼-inch slices
3 ounces (85g)                                     zucchini, ¼-inch slices
1 tablespoon (15ml)                            olive oil
8 ounces (227g)                                   green bell peppers, roasted, peeled,
diced
16 ounces (454g)                                 tomatoes, concassée
6 ounces (170g)                                   cucumbers, peeled, seeded, diced
3 cloves                                               garlic, roasted, peeled, minced
1 ounce (28g)                                      breadcrumbs, dry
2 fluid ounces  (59ml)                         red wine vinegar
12 fluid ounces (355ml)                      tomato or V-8 juice
¼ ounce                                               cilantro, minced
2 fluid ounces (59ml)                          olive oil
as needed                                             salt
as needed                                             black pepper, ground
 
Garnish:
as needed                                             corn tortillas, julienne, deep-fried
as needed                                             green onions, sliced
as needed                                             black pepper, cracked
Preparing

1. Brush the red onions and zucchini with the first quantity of olive oil and cook on a pre-heated grill until tender.  Watch the vegetables carefully to prevent burning.
2. Place the grilled onions and zucchini, and the roasted bell peppers in a food processor and pulse to a coarsely pureed consistency.  Do not over process as the vegetables will become too thin and lose much of their natural juices and flavor.
3. Mix the tomatoes, cucumbers, and roasted garlic with the processed vegetables in a stainless steel bowl.
4. Mix in the breadcrumbs, vinegar, tomato juice, cilantro and the remaining olive oil.
5. Season to taste with salt and ground black pepper.
6. Place the soup in a bain marie and place the container into shaved or crushed ice.  Stir frequently until the gazpacho is thoroughly chilled.

 Serving/Holding

1. Carefully ladle the gazpacho into well-chilled soup cups or plates
2. Garnish each portion by placing a small pile of fried tortilla strips on the surface of the soup.
3. Sprinkle the sliced green onions and cracked black pepper on top of the tortilla strips.
4. Hold under refrigeration at 41*F (5*C) or lower.

Cooling/Storing

1. Cover the soup, label, date, and store under refrigeration at 41*F (5*C) or lower.

Chef Tips – Grilled Vegetable Gazpacho
V-8 juice is a frequent substitute for tomato juice in this recipe.  Doing so changes the flavor profile of the gazpacho significantly.  Although a matter of personal preference, many American chefs favor the depth of flavors that V-8 juice brings to this type of soup.
Gazpacho should still be chilled in ice before serving even if the gazpacho has been under refrigeration overnight.  The depth of flavors from the gazpacho are at their peak when chilled well below 41*F (5*C).

Roasted Poblano and Potato Soup

Yield:  6 portions

Portion size:  8 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
1 ounces (28g)                                     bacon, small dice
3 ounces (85g)                                     onion, small dice
1½ ounces (43g)                                  carrots, small dice
1½ ounces (43g)                                  celery, small dice
1½ pounds (680g)                               potatoes, large dice
1½ quarts (1.4L)                                 chicken stock
1                                                          ham hock
12 ounces (340g)                                 potatoes, small dice
1 ounce (28g)                                      poblano chilies, peeled, seeded, small dice
½ teaspoon (2ml)                                cumin, ground
as needed                                             salt
as needed                                             black pepper, ground
Cooking

1. Render the bacon over medium heat in a heavy-bottom sauce pot.
2. Remove the bacon bits when they are crisp and reserve until needed.
3. Add the onions, carrots, and celery to the bacon fat and cook for approximately 5 minutes or until the onions become translucent.
4. Add the large dice potatoes, chicken stock, and the ham hock.
5. Bring to a boil and reduce the heat.  Simmer for approximately 30 minutes or until the potatoes are tender.  Do not allow the simmering soup to fall below a temperature of 140*F (60*C).
6. Remove the ham hock and cool briefly until it can be handled safely.  Remove the meat from the bone, small dice and reserve at 140*F (60*C) or higher until needed.
7. Puree the soup in a blender or food processor and return it to the soup pot.
8. Add the small diced potatoes, the reserved bacon bits and diced ham, and the poblano chilies.
9. Bring the soup to a boil and simmer for an additional 15 minutes or until the potatoes are tender.  Do not allow the simmering soup to fall below a temperature of 140*F (60*C).
10. Stir in the cumin and season to taste with salt and black pepper. 

Serving/Holding

1. Carefully ladle the soup into hot soup cups or plates.
2. Hold the soup at 140*F (60*C) or higher.

Cooling/Storing

1. Pour the remaining soup into small metal containers.
2. Cool the soup from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
3. Cover the soup, label, date, and store under refrigeration at 41*F (5*C) or lower.. 

Spicy Pork Empanadas

Yield:  6 portions

Portion size:  8 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
Dough:
15 ounces (425g)                                 flour, all-purpose
½ teaspoon (2ml)                                salt
6 fluid ounces (177ml)                        water
1 fluid ounce (30ml)                            olive oil
 
Filling:
½ fluid ounce (15ml)                           olive oil
2 cloves                                               garlic, minced
1 tablespoon (15ml)                            ginger root, grated
2 tablespoons (30ml)                          curry powder
1 tablespoon (15ml)                            rice vinegar
½ teaspoon (2ml)                                salt
10 ounces (283g)                                 pork tenderloin, small dice
1 fluid ounce (30ml)                            chicken stock, prepared
1 teaspoon (5ml)                                 cilantro, chopped
½ teaspoon (2ml)                                cumin, ground
 
Vinaigrette:
1 tablespoon (15ml)                            olive oil
2 fluid ounces  (30ml)                         corn oil
1 tablespoon (15ml)                            shallots, minced
½ teaspoon (2ml)                                cumin, ground
1 tablespoon (15ml)                            white wine vinegar
 
Assembly:
As needed                                           corn or vegetable oil for frying
6 ounces (170g)                                   mixed baby greens, washed, dried
18 ounces (510g)                                 salsa fresca (see recipe)
Preparing

1. To prepare the dough, combine the flour and salt and place on a clean work surface. Make a well in the center of the flour and add the water and 1^st quantity of olive oil.
2. Mix thoroughly and knead for approximately 10 minutes, or until a smooth elastic dough is formed.
3. Place the dough in a bowl and wrap with plastic wrap.  Let rest for at least one hour before using.
4. Prepare the filling by heating the 2^nd quantity of olive oil in a sautoir pan over medium heat.  Add the garlic and ginger and sauté for 1 minute.
5. Stir in the curry powder, vinegar, and salt.
6. Add the pork and continue to cook while stirring frequently for an additional 15 minute and until the pork has reached a minimum internal temperature of 145*F (62.8*C) for at least 15 seconds.
7. Add the chicken stock, bring to a boil, reduce the heat, and simmer for 10 minutes.  Do not allow the simmering pork to fall below a temperature of 140*F (60*C).
8. Stir in the cilantro and 1^st quantity of cumin.
9. Cool the pork from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.  Reserve under refrigeration at 41*F (5*C) or lower until needed.
10. Divide the reserved dough into 24 small balls.  Roll out each ball of dough into a 4” circle.
11. Place 1½ teaspoons of the pork filling in the middle of each piece of dough.
12. Brush edges of dough with a little water and fold the dough over the filling into a half moon shape.
13. Crimp the edges with a fork and cover with plastic wrap.  Let rest under refrigeration for at least 20 minutes before using.
14. Prepare the salad dressing by combining the olive and corn oils, shallots, 2^nd quantity of cumin, and white wine vinegar in a bowl.  Whisk briskly and reserve under refrigeration at 41*F (5*C) or lower until needed.
15. Heat the frying oil in a heavy-bottom sautoir or griswald pan over medium-high heat.  Pan fry the empanadas for approximately 1-2 minutes on each side or until they are golden brown and have reached a minimum internal temperature of 165*F (73.9*C) for at least 15 seconds.
16. Degrease the empanadas on absorbent paper towels.

Serving/Holding

1. Briskly whisk the dressing and toss the baby greens until thoroughly coated.
2. Place a small mound of salad in the center of each warm plate. 
3. Place two empanadas next to the greens and serve with approximately 3 ounces (85g) of salsa fresca on the side.
4. Hold the empanadas at 140º (60ºC) or above.

Cooling/Storing
 

1. Cool the empanadas from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the empanadas, dressing, greens and salsa fresca, label, date, and store under refrigeration at 41*F (5*C) or lower.

 Chef Tips
The empanadas can also be baked in a pre-heated 400*F (204.4*C) oven.  Obtaining a crispy crust is more difficult when cooking empanadas in an oven, but the fat content of the finished product will be reduced significantly.

Salsa Fresca

Yield:  6 portions

Portion Size:  3 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
12 ounces (340g)                                 tomatoes, small dice
8 ounces (227g)                                   onions, small dice
1 ounce (28g)                                      garlic, minced
1 ounce (28g)                                      serrano chilies, minced
2 ounces (57g)                                     cilantro, chopped
1 fluid ounce (30ml)                            lime juice
to taste                                                            salt
to taste                                                            black pepper, coarse ground
Preparation

1. Combine the tomatoes, onions, garlic, chilies, cilantro, and lime juice in a stainless steel bowl.
2. Season the salsa to taste with salt and black pepper.

Serving/Holding

1. Hold under refrigeration at 41*F (5*C) or lower until needed.

Cooling/Storing

1. Cover the salsa, label, date, and store under refrigeration at 41*F (5*C) or lower.

 Baked Goat Cheese with Roasted Peppers, Pine Nuts, and Corn

Yield:  6 portions

Portion size:  8 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
8 ounces (227g)                                   heirloom beans (any variety)
6 ounces (170g)                                   corn kernels
12 ounces (340g)                                 goat’s cheese
6 ounces (170g)                                   cream cheese
4 ounces (113g)                                   red bell peppers, roasted, peeled, small dice
4 ounces (113g)                                   yellow bell peppers, roasted, peeled,
small dice
4 ounces (113g)                                   poblano chilies, roasted, peeled, seeded, small dice
1¼ ounces (35g)                                  pine nuts, toasted
1 tablespoon (15ml)                            parsley, minced
1 tablespoon (15ml)                            thyme, minced
¾ cup (177ml)                                                breadcrumbs, dry
 
Vinaigrette:
2 tablespoons (30ml)                          olive oil
4 fluid ounces (118ml)                        corn oil
2 tablespoons (30ml)                          shallots, minced
2 teaspoons (10ml)                             cilantro, chopped
2 tablespoons (30ml)                          cider vinegar
 
Garnish:
12 ounces (340g)                                 mixed baby greens, washed, dried
6 fluid ounces (177ml)                        ancho chili and tomato coulis (see recipe)
 
Preparing

1. Rinse and sort the beans and remove any stones.  Cover with salted water.
2. Bring to a boil and reduce the heat to a simmer.
3. Simmer approximately 30–45 minutes or until tender.  Do not allow the simmering beans to fall below a temperature of 140ºF (60ºC).
4. Cool the beans from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.  Reserve under refrigeration at 41*F (5*C) or lower until needed.
5. Remove the kernels from the corn cobs and steam in a covered double boiler or commercial steamer for 2-3 minutes, or until tender.
6. Cool the corn kernels from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.  Reserve under refrigeration at 41*F (5*C) or lower until needed.
7. Mix the goat cheese and cream cheese in a bowl until it is smooth.
8. Add half of the corn kernels, roasted green, yellow peppers, and poblano chilies, and all of the pine nuts.  Mix until the ingredients are thoroughly incorporated.
9. Form the cheese mixture into 6 uniform patties weighing approximately 5 ounces (142g) each.
10. In a separate bowl, combine the parsley, thyme and the breadcrumbs.  Pat each cake with the breadcrumb mixture until thoroughly coated.
11. Allow the cheese patties to rest under refrigeration at 41*F (5*C) or lower for at least 20 minutes or until well chilled and firm.
12. Brown the cakes under a broiler for approximately 1 minute, being careful not to let them burn.  Once browned, place the cakes on a baking sheet and cook in a pre heated 375*F (190.6*C) oven for approximately 8-10 minutes, or until warmed throughout.
13. Prepare the dressing by combining the corn oil, olive oil, shallots, cilantro and vinegar in a blender or food processor.  Blend until the dressing is smooth and emulsified.  Reserve under refrigeration at 41*F (5*C) or lower until needed.

Serving/Holding

1. Toss the baby greens with ¾’s of the reserved dressing and place a small mound in the center of each cold plate.
2. Carefully place one cheese patty onto the side of the mound of greens.  Use a spatula to transfer the cheese patties, as they will be very soft and delicate.
3. Drizzle the ancho tomato coulis on the plate around the cheese and greens.
4. Toss the cooked heirloom beans, and remaining corn, peppers, and chilies in the remaining dressing and decoratively sprinkle them around the cheese and greens.
5. Hold the vegetables, greens, dressing, and sauce under refrigeration at 41*F (5*C) or lower.
6. Hold the cheese patties at 140*F (60*C) or higher.

Cooling/Storing
 

1. Cool the cheese patties from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the cheese patties, vegetables, greens, dressing, and sauce, label, date, and store under refrigeration at 41*F (5*C) or lower.

 Chef Tips

The process of roasting peppers or chilies allows them to develop a depth of flavor from the charring of the skin.  When peeling the skin from the peppers, do not rinse under water as the additional flavor will be washed off.

Ancho Chili and Tomato Coulis

Yield:  6 portions

Portion size:  1 ounce

                        WEIGHTS AND MEASURES          INGREDIENTS
2 ounces (57g)                                     ancho chilies
¼ fluid ounce (7ml)                             vegetable oil
¾ tablespoon (11ml)                           garlic, chopped
½ ounce (14g)                                     onions, small dice
6 ounces (170g)                                   tomatoes, medium dice
1 fluid ounce (30ml)                            white wine, dry
2 fluid ounces (59ml)                          chicken stock
to taste                                                            salt
to taste                                                            black pepper, ground
Cooking

1. Reconstitute the ancho chilies by steeping them in hot water for 10 minutes.  Strain, scrape the flesh from the skins, discard the skins, and puree the remaining flesh.  Reserve until needed.
2. Heat the oil in a saucepan over medium-high heat.  Sauté the garlic and onions until they become translucent.
3. Add the tomatoes and sauté for approximately 2 more minutes, or until the onions are tender.
4. Add the white wine and reduce the volume of liquid by half over medium heat.
5. Add the stock, bring to a boil and reduce the heat.  Simmer for 15 minutes.  Do not allow the simmering sauce to fall below a temperature of 140*F (60*C).
6. Add the reserved ancho chili puree.
7. Season to taste with salt and black pepper.
8. Puree the sauce in a blender or food processor and strain.
9. Cool the sauce from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.   Reserve under refrigeration at 41*F (5*C) or lower until needed.

Serving/Holding

1. Hold the sauce under refrigeration at 41*F (5*C) or lower.

Cooling/Storing

1. Cover the sauce, label, date, and store under refrigeration at 41*F (5*C) or lower.

Chef Tips – Ancho Chili and Tomato Coulis 
The flavor of the ancho chilies can be enhanced without adding significantly more heat to the chilies by heating the dried chilies in a sauté pan over medium heat.  Toss the chilies in the pan until they begin to soften and then follow the reconstitution procedure.

Ensalada de Nopalitos

Yield:  6 portions

Portion size:  8 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
3 cups (710ml)                                   nopalitos, trimmed, rinsed, julienne
3 tablespoons (44ml)                          cilantro, minced
3 ounces (85g)                                     New Mexico green chilies, minced
7½ ounces (213g)                                red onions, sliced ¹/₈-inch thick, separate rings
½ teaspoon (2ml)                                Mexican oregano
3 ounces (85g)                                     sour cream
2¼ fluid ounces (67ml)                       olive oil
1 tablespoon (15ml)                            orange juice
1 tablespoon (15ml)                            Mexican lime juice
to taste                                                            salt
to taste                                                            black pepper, ground
6 leaves                                               green leaf lettuce, washed and dried
3                                                          eggs, hard-boiled, sliced
12 ounces (340g)                                 queso fresco, crumbled
Preparing

1. Toss the nopalitos, cilantro, green chilies, onions and Mexican oregano together in a bowl.
2. In a separate bowl, mix the sour cream with the olive oil, orange and lime juice.
3. Add the nopalitos mixture into the sour cream sauce and toss until the ingredients are thoroughly coated.
4. Season to taste with salt and black pepper.

Serving/Holding

1. Place a lettuce leaf in the center of each cold plate.
2. Place approximately 5 ounces of the nopalitos mixture on top of each lettuce leaf.
3. Garnish each salad with 3 slices of hard-boiled egg and approximately 2 ounces of queso blanco sprinkled over the top.
4. Hold the nopalitos under refrigeration at 41*F (5*C) or lower.

Cooling/Storing

1. Cover the nopalitos salad, cheese, and eggs, label, date, and store under refrigeration at 41*F (5*C) or lower.

 Chef Tips – Ensalada de Nopalitos
This salad combination will hold well if prepared in advance.  It is recommended, however, that if made in large quantities and held until needed, that the oregano, cilantro, and green onions be added to the salad just before serving to yield the best results.
If Mexican oregano is not available, generic oregano can be substituted. However, a larger quantity should be used as the Mexican variety is typically much stronger than the generic version.

 Shrimp, Roasted Pepper, and Avocado

Yield:  6 portions

Portion size:  10 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
18                                                        shrimp, 26/30 count, deveined, shell on
6                                                          bamboo skewers
Balsamic Vinaigrette:
2 tablespoons (30ml)                          olive oil
4 fluid ounces  (118ml)                       corn oil
2 tablespoons (30ml)                          shallots, minced
2 teaspoons (10ml)                             parsley, chopped
2 tablespoons (30ml)                          balsamic vinegar
to taste                                                            salt
to taste                                                            black pepper, ground
 
Remoulade sauce:
4 fluid ounces  (118ml)                       white vinegar wine
4 tablespoons (59ml)                          whole grain mustard
1 tablespoon (15ml)                            mustard, yellow
2 tablespoons (30ml)                          chili sauce, prepared
1 teaspoon (5ml)                                 lemon juice
1 tablespoon (15ml)                            horseradish sauce, prepared
1 teaspoon (5ml)                                 salt
½ teaspoon (1ml)                                black pepper, ground
¼ teaspoon (1ml)                                cayenne pepper
4 fluid ounces  (118ml)                       vegetable oil
½ cup (118ml)                                                green onions, minced
¼ cup (59ml)                                      celery, minced
3 tablespoons (44ml)                          parsley, minced
 
Garnish:
6 ounces (170g)                                   spinach, chiffonade
12 ounces (340g)                                 red bell peppers, roasted, peeled, julienne
12 ounces (340g)                                 yellow bell peppers, roasted, peeled, julienne
12 ounces (340g)                                 green bell peppers, roasted, peeled, julienne
3                                                          avocados, sliced
12 ounces (340g)                                 tomatoes, concassée
Cooking

1. Soak the bamboo skewers in water for at least 10 minutes.  Skewer 3 shrimp on each skewer in a straight line.
2. Prepare the dressing by combining the olive and corn oils, shallots, parsley, and balsamic vinegar in a blender or food processor.  Blend until the dressing is smooth and emulsified.
3. Season the dressing to taste with salt and black pepper.
4. Liberally brush the shrimps with approximately ¼ of the dressing and allow to marinate while under refrigeration at 41*F (5*C) or lower for 1 hour.
5. Reserve he remainder of the dressing under refrigeration at 41*F (5*C) or lower until needed.
6. Cook the shrimp skewers on a pre-heated grill for approximately 2-3 minutes on each side, or until completely cooked and until they reach a minimum internal temperature of 145*F (62.8*C) for at least 15 seconds.    Be careful not to burn or over cook the shrimp.
7. Cool the shrimp from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.  Reserve under refrigeration at 41*F (5*C) or lower until needed.
8. Prepare the remoulade sauce by combining the white wine vinegar, mustards, chili sauce, lemon juice, horseradish sauce, salt, and black and cayenne peppers in a blender or food processor.
9. Blend or process until all of the ingredients are thoroughly incorporated and smooth.
10. With processor running, drizzle in the oil in a slow steady stream.
11. Remove from the blender and mix in the green onions, celery and parsley.  Reserve under refrigeration at 41*F (5*C) or lower until needed.

Serving/Holding

1. Place 3-4 slices of avocado in a ring shape in the center of each cold plate.
2. Toss the spinach and roasted peppers with the balsamic vinaigrette dressing and carefully place a small mound in the center of the avocado ring.
3. Remove the skewers from the shrimp and decoratively place 3 shrimps on top of the spinach and pepper salad.
4. Sprinkle the tomato concassée on top of the salad and around the plate.
5. Drizzle the remoulade sauce around the perimeter of the plate.
6. Hold the shrimp, spinach salad, and remoulade sauce under refrigeration at 41*F (5*C) or lower until needed.

Cooling/Storing

1. Cover the shrimp, spinach salad, and remoulade sauce, label, date, and store under refrigeration at 41*F (5*C) or lower.

 Chef Tips
By marinating and grilling the shrimp in their shells, additional flavor is extracted from the shells and transferred to the shrimp.  Do not allow the shrimp to marinate for more than an hour as too much flavor from the marinade can be transferred creating an undesirable flavor.  Over marinating the shrimp can also break down the fibers in the shrimp yielding a mushy texture in the finished product.

Avocados tend to oxidize and discolor rapidly.  If the avocados need to be prepared in advance, brush them lightly with a little lemon juice to prevent oxidation.

Tortilla Encrusted Chicken Breast with Ancho Chili Sauce

Yield:  6 portions

Portion size:  10 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
1½ ounces (43g)                                  ancho chilies
12                                                        corn tortillas, prepared, fried crisp
3 ounces (85g)                                     cornmeal, yellow
1½ ounces (43g)                                  flour, all-purpose
1½ teaspoons (7ml)                            cumin, ground
¼ teaspoon (1ml)                                cayenne pepper, ground
1½ teaspoons (7ml)                            chili powder
2 teaspoons (10ml)                             salt
3                                                          eggs
1½ fluid ounces (44ml)                       milk
2 cups (473ml)                                    flour, all-purpose
to taste                                                            salt
to taste                                                black pepper, ground
2¾ pounds (1.2kg)                              chicken breasts, skinless, boneless, 8 ounces each
2½ fluid ounces (74ml)                       vegetable oil
3 fluid ounces (89ml)                          white wine, dry
6 fluid ounces (177ml)                        chicken stock, prepared
3 ounces (85g)                                     sour cream
Preparing

1. Reconstitute the ancho chilies by steeping them in hot water for 10 minutes.  Strain, discard the skins and puree the remaining flesh.  Reserve until needed.
2. Break up the fried tortillas and place in a food processor with the cornmeal, 1^st quantity of flour, cumin, cayenne pepper, chili powder, and 1^st quantity of salt.
3. Process until finely ground and transfer to a mixing bowl.  Reserve until needed.
4. In another bowl, whisk the eggs and milk together.  Reserve under refrigeration at 41*F (5*C) or lower until needed.
5. Season the 2^nd quantity of flour to taste with salt and black pepper.
6. Dredge the chicken breasts in the seasoned flour and shake off the excess.  Dip the chicken breasts in the egg wash and then dredge in the ground tortilla flour until the chicken breasts are thoroughly coated.

Cooking

1. Heat the oil in a sautoir pan over medium-high heat until the oil just begins to smoke.
2. Sauté the encrusted chicken over medium heat for approximately 3 minutes per side, or until the chicken is nicely browned and has reached an internal temperature of 165ºF (73.9ºC) or higher for at least 15 seconds.
3. Hold the sautéed chicken breasts at 140*F (60*C) or higher until needed.
4. Pour off the excess cooking oil from the sauté pan.  Deglaze the white wine and reduce the volume of liquid over medium heat to 1 tablespoon (15ml).
5. Add the stock, bring to a boil, and reduce the volume of liquid over medium heat to 2 tablespoons (30ml).
6. Whisk in the sour cream and ancho chili puree.
7. Season to taste with salt and black pepper and strain through a chinois.

Serving/Holding

1. Carefully ladle approximately 2 ounces of the sauce into the center of each hot plate.
2. Place one chicken breast on the sauce and serve immediately.
3. Hold the chicken and sauce at 140*F (60*C) or higher.

Cooling/Storing
 

1. Cool the chicken and sauce from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the chicken and sauce, label, date, and store under refrigeration at 41*F (5*C) or lower.

Navajo Green Chili Stew

Yield:  6 portions

Portion size:  12 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
6 ounces (170g)                                   pinto, pinquito, or Anasazi beans
4 ounces (113g)                                   bacon, diced
5 ounces (142g)                                   onion, medium dice
5 cloves                                               garlic, peeled, minced
2 pounds (907g)                                  beef, lean, cut in ¼” cubes
12 fluid ounces (355ml)                      beef stock, prepared
20 ounces (567g)                                 stewed tomatoes and green chilies, canned
4 ounces (113g)                                   New Mexico green chilies, roasted, peeled, seeded, chopped
½ teaspoon (2ml)                                Mexican oregano
½ teaspoon (2ml)                                cumin, ground
to taste                                                            salt
to taste                                                            black pepper, ground
12 ounces (340g)                                 iceberg lettuce, washed, dried, shredded
6 ounces (170g)                                   onions, small dice
6 ounces (170g)                                   cheddar cheese, grated
12 ounces (340g)                                 Navajo fry bread (see recipe)
Preparation

1. Soak the beans in water overnight while under refrigeration.

Cooking

1. Drain the beans and place them in a sauce pot covered with water.  Bring to a boil and reduce the heat.  Simmer the beans for approximately 1 hour or until they become tender.  Do not allow the simmering beans to fall below a temperature of 140ºF (60ºC).  Reserve the beans and cooking liquid at 140*F (60*C) or higher until needed.
2. Render the bacon in a sauce pot over medium heat until it becomes crisp.  Remove and degrease the bacon and crumble.  Reserve until needed.
3. Add the onions to the bacon fat and cook over medium heat until they become translucent.  Add the garlic and continue to cook for an additional 1 minute.
4. Add the cubed beef to the onions and cook until the meat loses its red color.
5. Add the stock, stewed tomatoes, roasted green chilies, oregano, and cumin.
6. Bring the mixture to a boil and reduce the heat.  Simmer gently for approximately 1-1½ hours or until the meat is tender and has reached a minimum internal temperature of 145*F (62.8*C) for at least 15 seconds.   Do not allow the simmering meat to fall below a temperature of 140*F (60*C).
7. Add the cooked beans and the reserved crumbled bacon.
8. Adjust the consistency of the stew as needed with the reserved liquid that the beans were cooked in.
9. Season to taste with salt and black pepper.

Serving/Holding

1. Place approximately 2 ounces of shredded lettuce in the center of each hot soup plate or bowl.
2. Carefully ladle the stew into the plates or bowls and top each portion with diced onions and shredded cheddar cheese.
3. Serve the Navajo green chili stew with Navajo fry bread.
4. Hold the stew at 140*F (60*C) or higher.

Cooling/Storing
 

1. Cool the stew from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the stew, bread, and garnishes, label, date, and store under refrigeration at 41*F (5*C) or lower.

Navajo Fry Bread

Yield:  6 portions

Portion size:  2 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
8½ ounces (184g)                                flour, all-purpose
1 teaspoon (5ml)                                 baking powder
½ teaspoon (2ml)                                salt
6 fluid ounces (177ml)                        milk
as needed                                             frying oil
Cooking

1. Combine the flour, baking powder and salt.
2. Stir in the milk and knead until a dough has formed.
3. Shape the dough into 6 egg-sized balls and pat or roll them with a pin into rounds approximately 4” in diameter and ½” thick.
4. Pierce the dough rounds several times with a fork.
5. Deep-fry the dough rounds for approximately 2 minutes on each side in a pre-heated 375ºF (190.6*C) deep fryer using the swimming method.
6. Degrease on absorbent paper towels. 

Serving/Holding

1. Serve the fry bread warm and either whole or cut into wedges.
2. Hold the fry bread at 140*F (60*C) or higher.

Cooling/Storing
 

1. Cool the fry bread from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the fry bread, label, date, and store under refrigeration at 41*F (5*C) or lower.

Chef Tips
When the Spanish arrived in the American Southwest, they brought with them wheat and taught the Native American cooks an alternative to making bread with cornmeal.  Navajo fry bread, also known as Indian fry bread, is frequently eaten during ceremonies and festivals in the region.  It can be sweet or savory, and forms the base for the Indian taco, a regional dish often served during Native American ceremonies and festivals.

Coriander Cured Pork Loin with Sweet Onion Confit

Yield:  6 portions

Portion size:  10 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
4 tablespoons (59ml)                          coriander seeds
4 tablespoons (59ml)                          black peppercorns
8 ounces (227g)                                   shallots, minced
2 cloves                                               garlic, minced
4½ ounces (128g)                                kosher salt
¼ ounce (7g)                                       brown sugar, dark
1¹/₃ fluid ounces (39ml)                      olive oil
3 pounds                                             pork loin, boneless, trimmed
2 fluid ounces (59ml)                          vegetable oil
12 ounces (340g)                                 sweet onion confit (see recipe)
 
Preparing

1. Place the coriander seeds and peppercorns in a food processor and pulse for approximately 1 minute until they are coarsely ground.
2. Add the shallots, garlic, kosher salt, and brown sugar.
3. While processing, drizzle in the olive oil in a thin steady stream until a thick paste has developed.
4. Place the pork loin roast in a pan and spread the paste over the pork loin.  Reserve the pork loin while under refrigeration at 41*F (5*C) or lower for at least 3 hours or until needed.  Turn the pork roast every hour.

 Cooking

1. Heat the vegetable oil in a large sautoir or roasting pan over medium-high heat until the oil begins to smoke.
2. Remove the pork loin from the pan and remove as much of the paste as possible.
3. Sear the pork loin on all sides until thoroughly browned.
4. Transfer the pork loin to a roasting pan with an elevated rack and cook in a pre-heated 400*F (204.4*C) oven for approximately 18 to 20 minutes or until the desired degree of doneness is attained and the pork loin has reached a minimum internal temperature of 145*F (62.8*C) for at least 15 seconds.
5. Allow the pork loin to rest in a warm place, undisturbed for at least 10 minutes before slicing and serving.

Serving/Holding

1. Slice the pork loin into ½” thick pieces approximately 4 ounces each.
2. Shingle two slices in the center of each hot plate.
3. Garnish the sliced pork with approximately 2 ounces of the sweet onion confit.
4. Hold the pork loin at 140*F (60*C) or higher.

Cooling/Storing
 

1. Cool the pork loin from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the pork loin and sweet onion confit, label, date, and store under refrigeration at 41*F (5*C) or lower.

Sweet Onion Confit

Yield:  6 portions

Portion size:  2 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
1½ tablespoons (22ml)                       butter, sweet
12 ounces (340g)                                 sweet onions, sliced thin
3 tablespoons (44ml)                          sugar
1½ fluid ounces (44ml)                       white wine vinegar
1 fluid ounce (30ml)                            red wine or balsamic vinegar
to taste                                                            salt
Cooking

1. Melt the butter in a saucepan over medium-high heat.
2. Add the sliced onions and sauté for 1 minute.
3. Add the sugar and continue to cook until it has dissolved.  Do not let the sugar begin to caramelize.
4. Deglaze the pan with the two varieties of vinegar and cook for approximately 3-5 minutes until the liquid has reduced until almost dry.
5. Season to taste with salt.

Serving/Holding

1. Hold the sweet onion confit at 140*F (60*C) or higher.

Cooling/Storing
 

1. Cool the sweet onion confit from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the sweet onion confit, label, date, and store under refrigeration at 41*F (5*C) or lower.

Chef Tips
The sweeter the onions to begin with the better the final results of this confit recipe will be.   Many culinary regions in America grow a very sweet variety of onions.  In the Deep South, Vidalia onions are known for their unique sweetness, while in the Pacific Northwest, Walla Walla onions are the sweetest and in Hawaii, the Maui onions.  Traditional red or Bermuda onions are typically sweet by nature and will work nicely in this preparation.

Tamale Tart with Roast Garlic Custard and Gulf Crabmeat

Yield:  6 portions

Portion size: 10 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
 
Roast Garlic Custard:
12 fluid ounces (355ml)                      heavy cream
¾ ounce (21g)                                     garlic, peeled
1 teaspoon (5ml)                                 olive oil
2                                                          egg yolks
1 teaspoon (5ml)                                 salt
¹/₈ teaspoon (1ml)                               white pepper, ground
 
Tamale Crust:
10 ounces (283g)                                 red bell peppers, seeded, chopped coarse
3 ounces (85g)                                     ancho chilies
16 fluid ounces (473ml)                      water, hot
10 ounces (283g)                                 masa harina
2 ounces (57g)                                     cornmeal, yellow
¼ teaspoon (1ml)                                cayenne pepper
½ teaspoon (2ml)                                cumin, ground
2 teaspoons (10ml)                             salt
3 ounces (85g)                                     vegetable shortening, room temperature
Assembly:
1 fluid ounce (30ml)                            olive oil
2 ounces (57g)                                     onions, finely chopped
2 ounces (57g)                                     tomato, concassée
2 ounces (57g)                                     yellow tomato, concassée
2 tablespoons (30ml)                          cilantro, minced
2 ounces (57g)                                     serrano chilies, seeded, minced
2 teaspoons (10ml)                             Mexican lime juice
10 ounces (283g)                                 crabmeat, lump
to taste                                                            salt
to taste                                                            black pepper, ground
Preparing

1. Place the heavy cream in a heavy-bottom saucepot over medium heat and reduce the volume of liquid by one fourth.
2. Toss the garlic in the 1^st quantity of olive oil and wrap them loosely in aluminum foil.  Roast the garlic in a pre-heated 350ºF (176.7ºC) oven for approximately 20 minutes, or until they become soft.  Reserve until needed.
3. Puree the roasted garlic and whisk into the reduced cream.
4. In a separate bowl, whisk the egg yolks and drizzle in the cream mixture, whisking briskly.  Season to taste with salt and white pepper.
5. Cool the cream from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.  Reserve under refrigeration at 41*F (5*C) or lower until needed.
6. Steam the red bell peppers in a saucepan over boiling water until they become tender.  Drain and transfer to a blender or food processor.  Blend until smooth.  It should yield approximately ¾ cup (177ml) of red pepper puree.  Reserve until needed.
7. Reconstitute the ancho chilies by steeping them in the hot water for 10 minutes.  Strain, reserve the liquid, and scrape the flesh from the skins.  Puree the flesh with the reserved liquid.  Reserve until needed.
8. Combine the masa harina, cornmeal, cayenne, cumin, and salt.  Incorporate the shortening and rub until the mixture becomes light and fluffy.
9. Gradually incorporate the masa and cornmeal mixture into the ancho chili liquid until it is smooth.
10. Add the red bell pepper puree and mix until thoroughly incorporated and a dough has formed.
11. Form the dough into a disk, and press it firmly into a 9” tart pan with a removable bottom.  Pressing the dough evenly over the bottom and up the sides of the tart pan.
12. Fill the tart with the reserved garlic custard batter.
13. Cook the tart in a preheated 325ºF (162.8*C) oven for approximately 20-25 minutes, or until set and has reached a minimum internal temperature of 145*F (62.8*C) for at least 15 seconds.    Hold the tart at 140*F (60*C) or higher until needed.
14. Heat the 2^nd quantity of olive oil in a sautoir pan over medium-high heat until it just begins to smoke.
15. Add the onions and sauté until the onions become translucent.
16. Add the tomatoes, cilantro, serrano chilies, and lime juice.  Continue to sauté for an additional 2 minutes.  Add the crabmeat and cook until thoroughly heated.  Season with to taste with salt and black pepper. 

Serving/Holding

1. Cut the tamale tart into six wedges and place 1 wedge in the center of each hot plate.
2. Carefully top each wedge of tamale tart with the crabmeat and tomato mixture using a slotted spoon.
3. Hold the tamale tart and crabmeat mixture at 140*F (60*C) or higher. 

Cooling/Storing
 

1. Cool the tamale tart and crabmeat mixture from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the tamale tart and crabmeat mixture, label, date, and store under refrigeration at 41*F (5*C) or lower.

Chef Tips – Tamale Tart with Roast Garlic Custard and Gulf Crabmeat
If Mexican or Key limes are not available, regular Persian limes can be substituted. However, less quantity should be used as the flavor of Mexican limes are not as strong as their Persian cousins.  When substituting Persian limes for Mexican limes, use one Persian lime for every three Mexican limes called for in the recipe.

Chili Rubbed Salmon with Cilantro Cream, Ancho Chili Mayonnaise, and Southwestern Coleslaw

Yield:  6 portions

Portion size:  9 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
2¼ pounds (1kg)                                 salmon, boneless, skinless, 6 ounce fillets
1¼ ounces (35g)                                  coriander seeds, toasted
2¼ ounces (64g)                                  mustard seeds, toasted
1¼ ounces (35g)                                  cumin seeds, toasted
¼ ounce (7g)                                       black peppercorns
½ ounce (14g)                                     salt
1 fluid ounce (30ml)                            vegetable oil
Garnish:
6 fluid ounces (177ml)                        cilantro cream (see recipe)
6 fluid ounces (177ml)                        ancho chili mayonnaise (see recipe)
12 ounces (340g)                                 Southwestern cole slaw (see recipe)
3                                                          corn tortillas, julienne fine, deep-fried
1 bunch                                               chives, chopped fine
Cooking

1. Place the coriander, mustard, and cumin seeds in a sauté pan and cook over medium-high until they are nicely toasted and have released their aroma and oils.
2. Cool slightly and combine the toasted seeds with the peppercorns and salt.  Grind the spice mixture finely using a spice or coffee grinder.
3. Rub the salmon fillets liberally with the ground spice blend.
4. Heat the vegetable oil in a sautoir pan over medium-high heat.  Sear the salmon fillets skin side up until they are lightly browned.
5. Carefully turn the salmon fillets and place the pan in a pre-heated 350ºF (176.7*C) oven for approximately 5 minutes or until the salmon has reached the desired degree of doneness and has reached a minimum internal temperature of 145*F (62.8*C) for at least 15 seconds.   Hold the salmon fillets at 140*F (60*C) or higher until needed.

Serving/Holding

1. Squeeze approximately 1-ounce of the cilantro cream in a ‘zig’ one way on bottom ¹/₃ of each warm plate and squeeze approximately 1-ounce of the ancho mayonnaise in a ‘zag’ going the other direction.
2. Place approximately 2-ounces of the Southwestern cole slaw in the center of the plate.
3. Position the sautéed salmon fillets on top of the slaw and garnish the top of the salmon with a small pile of deep-fried, corn tortillas strips and then sprinkle the plate with the chopped chives.
4. Hold the salmon at 140*F (60*C) or higher.

Cooling/Storing
 

1. Cool the salmon fillets from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the salmon fillets, cole slaw, and sauces, label, date, and store under refrigeration at 41*F (5*C) or lower.

Cilantro Cream

Yield:  6 portions

Portion size:  1 ounce

                        WEIGHTS AND MEASURES          INGREDIENTS
2 ounces (57g)                                     cilantro, minced
1 pint (473ml)                                     heavy cream
to taste                                                            salt
to taste                                                            white pepper, ground
Cooking

1. Combine the minced cilantro with the heavy cream in a heavy-bottom saucepan.
2. Cook the cream and cilantro over medium heat until the volume has been reduced by half.
3. Season to taste with salt and white pepper.
4. Strain the sauce through a chinois.
5. Place the sauce in a squeeze bottle.

 Serving/Holding

1. Hold the cilantro cream at 140*F (60*C) or higher.

Cooling/Storing
 

1. Cool the cilantro cream from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the cilantro cream, label, date, and store under refrigeration at 41*F (5*C) or lower.

Ancho Chili Mayonnaise

Yield:  6 portions

Portion size:  1 ounce

                        WEIGHTS AND MEASURES          INGREDIENTS
1 ounce (28g)                                      ancho chilies
1                                                          egg yolk, pasteurized
1 tablespoon (15ml)                            lemon juice
1 teaspoon (5ml)                                 Mexican lime juice
¼ teaspoon (1ml)                                dry mustard
¹/₈ teaspoon (1ml)                               cayenne pepper
½ cup (118ml)                                                corn oil
½ cup (118ml)                                                olive oil
to taste                                                            salt
Preparing

1. Reconstitute the ancho chilies by steeping them in hot water for 10 minutes.  Strain, scrape the flesh from the skin and puree.  Reserve until needed.
2. Combine the egg yolk, lemon and lime juice, dry mustard and cayenne pepper with 1 teaspoon of the corn oil in a blender or food processor and blend for 1 minute.
3. While processing, drizzle the remaining oils in a steady stream into the food processor or bender and process until the mixture attains the consistency of mayonnaise.
4. Turn processor off and fold in the ancho chili puree until thoroughly incorporated.
5. Season to taste with salt.
6. Place the sauce in a squeeze bottle.

Serving/Holding

1. Hold under refrigeration at 41*F (5*C) or lower until needed.

Cooling/Storing

1. Cover the ancho chili mayonnaise, label, date, and store under refrigeration at 41*F (5*C) or lower.

Chef Tips – Ancho Chili Mayonnaise
Pasteurized eggs are required as a substitute for raw egg products in most commercial foodservice operations.  Raw eggs have been linked to the transmittal of food-borne illnesses and are considered a food safety hazard.  Pasteurized egg products are becoming available at the retail level and can be found in many specialty food stores and markets.

Southwestern Cole Slaw

Yield:  6 portions

Portion size:  2 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
Slaw:
1 teaspoon (5ml)                                 corn oil
1½ ounces (43g)                                  leeks, julienne
3 ounces (85g)                                     carrots, julienne
3 ounces (85g)                                     cabbage, finely shredded
3 ounces (85g)                                     cucumber, julienne
½ tablespoon (7ml)                             cilantro, chiffonnade
½ tablespoon (7ml)                             mint, chiffonnade
Dressing:
1 fluid ounce (30ml)                            rice vinegar
3 fluid ounces (89ml)                          chipotle oil, prepared
¹/₈ teaspoon (1ml)                               onion, powdered
¹/₈ teaspoon (1ml)                               garlic, powdered
as needed                                             Mexican lime juice
to taste                                                            salt
to taste                                                            black pepper, ground
Cooking

1. Heat the corn oil in a sautoir pan over medium-high heat.  Sauté the leeks until they become tender.  Remove from the heat and reserve under refrigeration at 41*F (5*C) or lower until needed.
2. Blanch the carrots in a saucepot of boiling salted water until they become tender.  Shock in an ice water bath, drain, and reserve under refrigeration at 41*F (5*C) or lower until needed.
3. Combine the sautéed leeks, blanched carrots cabbage, cucumbers, cilantro, and mint.  Reserve under refrigeration at 41*F (5*C) or lower until needed.
4. Prepare the dressing by combining the rice vinegar, chipotle oil, onion and garlic powder.
5. Season the dressing to taste with lime juice, salt, and black pepper.  Reserve under refrigeration at 41*F (5*C) or lower until needed.

Serving/Holding

1. Combine the reserved vegetables with the dressing just before using.  Toss thoroughly until all of the vegetables are coated with the dressing.
2. Hold under refrigeration at 41*F (5*C) or lower until needed.

Cooling/Storing

1. Cover the cole slaw, label, date, and store under refrigeration at 41*F (5*C) or lower.

Chef Tips 
Chipotle oil is made by marinating chipotle chilies in olive or vegetable oil for a minimum of 24 hours before using.  The strength or heat of the oil is determined by the ratio of chipotle chilies to oil.  It is recommended that once the desired strength is achieved, the ratio be recorded to ensure consistency of the finished products using this oil as an ingredient.  Chipotle oil can be stored for up to a month if advance preparation is desired.  Just about any variety of dried chilies can be used to create flavored oils.

Calabacitas Con Maize

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
3 tablespoons (44ml)                          butter
4 ounces (113g)                                   onions, small dice
2 cloves                                               garlic, peeled, crushed
1 pound (454g)                                   zucchini, small dice
3 ounces (85g)                                     New Mexico green chilies, small dice
10 ounces (283g)                                 corn kernels
¼ teaspoon (1ml)                                mint, dried
to taste                                                            salt
to taste                                                            black pepper, ground
5 ounces (142g)                                   tomato concassée
Cooking

1. Melt the butter in a sautoir pan over medium-high heat.
2. Add the onions and garlic cloves and sauté until the onions become translucent.
3. Remove the garlic cloves from the pan, and add the squash, chilies, and corn kernels.
4. Cover, lower the heat, and cook for approximately 3-5 minutes or until the vegetables are tender.
5. Stir in the mint and season to taste with salt and black pepper.
6. Just before serving, add the tomato concassée and toss over medium heat until thoroughly heated.

Serving/Holding

1. Hold the vegetables at 140*F (60*C) or higher.

Cooling/Storing
 

1. Cool the vegetables from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the vegetables, label, date, and store under refrigeration at 41*F (5*C) or lower.

Chef Tips – Calabacitas Con Maize
Calabacitas is the Spanish name for squash.

Grilled Chayote

Yield:  6 portions

Portion size:  4 ounces

WEIGHTS AND MEASURES          INGREDIENTS
24 ounces (680g)                                 chayote, peeled
as needed                                             corn oil
to taste                                                            salt
to taste                                                            black pepper, ground
Cooking

1. Slice the chayote into ½” slices.
2. Toss the slices with enough corn oil to coat them.
3. Season to taste with salt and black pepper.
4. Cook the chayote slices on a pre-heated grill until tender.

Serving/Holding

1. Hold the chayote at 140*F (60*C) or higher.

Cooling/Storing
 

1. Cool the chayote from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the chayote, label, date, and store under refrigeration at 41*F (5*C) or lower.

Stuffed Squash Blossoms

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
18                                                        squash blossoms
1½ cups (355ml)                                 Monterey Jack cheese, grated
6 tablespoons (89ml)                          sour cream
3                                                          New Mexico green chilies, roasted, peeled, seeded, small dice
10 ounces (283g)                                 corn, kernels
1½ cloves                                            garlic, minced
½ teaspoon (2ml)                                cumin, ground
¹/₈ teaspoon (1ml)                               cinnamon, ground
¼ cup (59ml)                                      onions, minced
to taste                                                            salt
to taste                                                            white pepper, ground
Cooking

1. If attached, separate the baby zucchini from the squash blossoms and reserve under refrigeration at 41*F (5*C) or lower until needed.
2. Combine the remaining ingredients except the salt and white pepper together and mix until thoroughly incorporated and smooth.
3. Season the mixture to taste with salt and white pepper.
4. Place the mixture into a pastry bag without a tip and stuff the squash blossoms by piping the mixture into the open end of the blossom.
5. Close the tops of the blossoms and place them on a lightly greased baking sheet.
6. Bake the squash blossoms in a pre-heated 350ºF (176.7*C) oven for approximately 15 minutes or until the blossoms are tender.

Serving/Holding

1. Hold the squash blossoms at 140*F (60*C) or higher.

Cooling/Storing
 

1. Cool the squash blossoms from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the squash blossoms, label, date, and store under refrigeration at 41*F (5*C) or lower.

Chef’s Tips – Stuffed Squash Blossoms

Many times, squash blossoms are available with the small baby zucchini still attached.  If there are enough of the baby zucchini, they can be quickly sautéed in butter and served as a garnish with the stuffed blossoms.  Another way of cooking the stuffed squash blossoms would be to prepare a light batter in which the blossoms are dipped and then pan-fried in hot fat.

Tomatillo Fritters

Yield:  6 portions

Portion size:  3 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
as needed                                             vegetable oil
4½ ounces (128g)                                flour, all-purpose
1½ tablespoons (22ml)                       baking powder
1 teaspoon (5ml)                                 baking soda
1 tablespoon (15ml)                            paprika
1                                                          egg
12 fluid ounces (355ml)                      beer
to taste                                                            cayenne pepper
to taste                                                            salt
18 ounces (510g)                                 tomatillos, husked, rinsed
2 cups (473ml)                                    flour, all-purpose
to taste                                                            salt
to taste                                                            black pepper, ground
Cooking

1. Pour enough oil in a heavy-bottom saucepan to come 1” up the sides of the pan and heat over medium-high to approximately 325ºF (162.8*C).
2. Sift the 1^st quantity of flour, baking powder, baking soda, and paprika together and reserve until needed.
3. In another mixing bowl, beat the egg and beer together.
4. Sprinkle the reserved dry ingredients into the egg and beer while whisking briskly until the ingredients are thoroughly incorporated and a batter has formed.
5. Season the batter to taste with cayenne pepper and salt.
6. Slice the tomatillos into ¼” thick slices and the cut the slices into ¼” strips.
7. Season the 2^nd quantity of flour to taste with salt and black pepper.
8. Dredge the tomatillo strips in the flour and shake off the excess.
9. Dip the slices in the batter and let all but a thin film run off the strips.
10. Pan-fry the tomatillo strips in the hot oil while stirring gently for approximately 2 minutes until they have browned lightly and have reached a minimum internal temperature of 145*F (62.8*C) for at least 15 seconds.

Serving/Holding

1. Hold the fritters at 140º (60ºC) or above.

Cooling/Storing
 

1. Cool the fritter from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the fritters, label, date, and store under refrigeration at 41*F (5*C) or lower.

Roast Poblano Chilies and Corn

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
16 ounces (454g)                                 corn, kernels
1 fluid ounce (30ml)                            corn oil
1                                                          chicken carcass, cut in 4 pieces
4 ounces (113g)                                   onions, chopped
4 ounces (113g)                                   carrots, chopped
3 cloves                                               garlic, peeled, crushed
3 ounces (85g)                                     serrano chilies, minced
6 ounces (170)                                                ancho chilies, chopped
2 ounces (57g)                                     cilantro, coarsely chopped
12 fluid ounces (355ml)                      chicken stock
1½ tablespoons (22ml)                       cornstarch
1½ tablespoons (22ml)                       water, cold
6 ounces (170g)                                   poblano chilies, roasted, peeled,
seeded, small dice
1 tablespoon (15ml)                            cilantro, minced
to taste                                                            salt
to taste                                                            black pepper, ground
to taste                                                            lime juice
Cooking:

1. Reserve the cobs from the corn after removing the kernels.  Scrape the cobs with the back of a French knife over a bowl to extract the pulp.  Reserve the kernels, pulp, and cobs under refrigeration at 41*F (5*C) or lower until needed.
2. Heat the corn oil in a saucepan over medium heat.  Add the pieces of the chicken carcass and sauté for approximately 10 minutes or until the chicken carcass is golden brown in color.
3. Add the onions and carrots and continue to sauté for an additional 5 minutes.
4. Add the garlic and serrano chilies and sauté for another minute.
5. Add the ancho chilies, coarse chopped cilantro, reserved cobs and chicken stock.  Bring to a boil.
6. Combine the cornstarch and cold water to make a slurry.  Whisk the slurry into the boiling stock.
7. Lower the heat and simmer for 30 minutes.  Do not allow the simmering stock to fall below a temperature of 140*F (60*C).
8. Remove from the heat and strain the liquid into a saucepan.  Bring to a boil and reduce the heat to low.
9. Stir in the reserved corn kernels, pulp, diced poblanos, and minced cilantro.
10. Season to taste with salt, black pepper, and lime juice.

Serving/Holding

1. Hold the corn at 140*F (60*C) or higher.

Cooling/Storing
 

1. Cool the corn from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the corn, label, date, and store under refrigeration at 41*F (5*C) or lower. 

Phoenix Potato Cakes

Yield:  6 portions

Portion size:  5 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
Garnish:
4 ounces (113g)                                   sour cream
½ teaspoon (2ml)                                red bell peppers, minced
½ teaspoon (2ml)                                jalapeños, seeded, minced
Potatoes:
1½ pounds (680g)                               potatoes, peeled, shredded
4 ounces (113g)                                   onions, julienne fine
2                                                          eggs, beaten
¼ teaspoon (1ml)                                salt
¼ teaspoon (1ml)                                black pepper, ground
¼ teaspoon (1ml)                                baking powder
1½ ounces (43g)                                  flour, all-purpose
½ ounce (14g)                                     cilantro, minced
as needed                                             vegetable oil
Cooking

1. Combine the sour cream, minced peppers, and jalapeños.  Mix until the ingredients are incorporated and reserve under refrigeration at 41*F (5*C) or lower until needed.
2. Combine the shredded potatoes with the onions, eggs, salt, and black pepper, baking powder, flour and minced cilantro.
3. Heat vegetable oil in a sautoir or griswald pan over medium heat.  Enough vegetable oil should be used to cover the potato cakes by approximately ¹/₃.
4. Form cakes from the shredded potato mixture that are approximately 2” in diameter and ½” thick.
5. Pan-fry the cakes for approximately 2-3 minutes on each side or until fully cooked and golden brown on both sides and have reached a minimum internal temperature of 145*F (62.8*C) for at least 15 seconds.

Serving/Holding

1. Serve two cakes per portion.
2. Garnish the potato cakes by piping a small amount of the sour cream mixture on top of the cakes.
3. Hold the cakes at 140*F (60*C) or higher.

Cooling/Storing
 

1. Cool the potato cakes from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the potato cakes, label, date, and store under refrigeration at 41*F (5*C) or lower.

 

Blue Corn and Cheese Pudding

Yield:  6 portions

Portion size:  5 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
12 ounces (340g)                                 corn, kernels
6 fluid ounces (177ml)                        milk
9 ounces (255g)                                   cornmeal, blue
3 fluid ounces (89ml)                          corn oil
1 teaspoon (5ml)                                 baking powder
1 teaspoon (5ml)                                 sugar
½ teaspoon (2ml)                                salt
2                                                          eggs, beaten
6 ounces (170g)                                   New Mexico green chilies, roasted
peeled, seeded, chopped
4 ounces (113g)                                   Longhorn cheddar cheese, grated
Cooking

1. Combine the corn kernels and milk in a large bowl.
2. Add the cornmeal and corn oil.  Mix thoroughly.
3. Combine the baking powder, sugar, and salt together and add to the corn mixture.
4. Stir in the beaten eggs, diced green chilies, and grated cheese.
5. Place the mixture into a 9” cake pan, baking dish, or casserole and bake on the middle shelf of a pre-heated 375*F (190.6*C) oven for approximately 45 minutes and until it has reached a minimum internal temperature of 145*F (62.8*C) for at least 15 seconds.  A simple test to approximate doneness is to insert a toothpick into the center of the pudding.  If it is clean when removed, the pudding is more than likely done.

Serving/Holding

1. Hold the pudding at 140*F (60*C) or higher.

Cooling/Storing
 

1. Cool the pudding from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the pudding, label, date, and store under refrigeration at 41*F (5*C) or lower.

Chef’s Tips – Blue Corn and Cheese Pudding
Blue Corn is one of the Three Sisters of Southwest food.  A Navajo legend tells us that the ears of blue corn came from the sky when a giant turkey flying high above the earth dropped ears of it from under its wings.  It is the most sacred of the Southwestern corn to the Pueblo tribe in northern New Mexico and was essentially unknown outside its local region until Southwestern food achieved national popularity in the 1980’s.  The Pueblo tribe makes blue cornbread and the Hope tribe use blue cornmeal to make traditional piki bread.  Blue corn has a rich, deep flavor achieved partly by drying the kernels over fires made from piñon wood.  This distinctive flavor has contributed to the popularity of the blue corn tortilla chip throughout the United States.  It also contains more protein than yellow corn.
Blue cornmeal is now widely available.  It can be made into cornbread or used as a coating for fried foods.  Because it tends to be very crumbly, it is often combined with wheat flour to make blue corn crepes or blue corn pancakes.  Blue corn tortillas are made with blue corn that has been treated with slaked lime and then ground.
 

Tortillas de Maize

Yield:  6 portions

Portion size:  2 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
10½ ounces (298g)                              masa harina
10½ fluid ounces (311ml)                   water, hot
Preparing

1. Combine the masa harina and water in a medium-sized bowl.
2. Place the mixture on a flat surface and knead until a smooth, pliable dough has formed.
3. If the dough is sticky, add a bit more masa harina.  If it seems dry, add a bit more water.
4. Allow the dough to rest at room temperature, covered with plastic wrap for 30 minutes.
5. Divide the dough into 12 balls.
6. If using a tortilla press, cut 2 sheets of plastic wrap into rectangles slightly larger than the diameter of the tortilla press.
7. Place one sheet of plastic on the surface of the tortilla press.  Arrange a ball of dough in the center and set the second piece of plastic over the ball of dough.
8. Press firmly on the lever to close the press and form a tortilla about ¹/₁₆” thick.  Gently peel back the top layer of plastic wrap and flip the tortilla over so that it rests on the palm of the hand.  While holding the tortilla, peel away the second sheet of plastic wrap.
9. If a tortilla press is not available, a rolling pin can be used to attain similar results or the old fashioned method of patting the tortilla between the hands until the desired shape and thickness is achieved can also be used.  The old fashioned method, however, requires experience and practice in order to achieve a delicious and tender tortilla.
10. Heat 2 skillets or comals—one to medium-high heat and the other to medium-low heat.
11. Place one tortilla onto the skillet with the lower temperature and cook for approximately 30 seconds.
12. Remove the tortilla with a spatula and place the uncooked side of the tortilla into the higher-temperature skillet.
13. Cook for 30 seconds, and then turn the tortilla again so that the first side can cook for about 30 seconds more on the higher-temperature skillet.
14. Remove the tortilla to a plate and cover with a clean, damp towel.  Repeat the process with the remaining balls of dough.
15. Allow the tortillas to rest, while covered, in a warm place for approximately 15 minutes to allow them to soften slightly before they are used.

Serving/Holding

1. Hold the tortillas at 140*F (60*C) or higher.

Cooling/Storing
 

1. Cool the tortillas from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the tortillas, label, date, and store under refrigeration at 41*F (5*C) or lower.

Chef’s Tips – Tortillas de Maize
The unique scent of warm, freshly cooked corn tortillas evokes a tidal wave of nostalgic memories for anyone who has ever lived in the Southwest.  Before the European colonists introduced wheat flour to the region, tortillas were made only from corn.
Today corn tortillas are used in the role of bread with a meal or as wrappers for a variety of ingredients limited only by the imagination of the cook. Frequently, corn tortillas are folded into a crescent and used soft or crisp to hold fillings for tacos.  If rolled up like a flute and deep-fried until crisp, they are called flautas.  Tortillas are also be used for enchiladas and tostados.  Even stale tortillas have a use. Cut into strips or wedges, they used as garnishes for soups.  Tortilla chips are tortillas cut into wedges and deep-fried.  Tortilla chips, accompanied by salsa and guacamole, are commonly served in Southwest restaurants as an appetizer.

Achiote Rice with Wild Mushrooms and Queso Fresco

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
5 ounces (142g)                                   long-grain rice
2 fluid ounces (59ml)                          achiote oil (see recipe)
2 cloves                                               garlic, minced
3 ounces (85g)                                     onion, small dice
1½ ounces (43g)                                  carrot, small dice
1½ ounces (43g)                                  celery, small dice
2 ounces (57g)                                     wild mushrooms, sliced thin
2 ounces (57g)                                     corn, kernels
¼ teaspoon (1ml)                                cinnamon, ground
15 fluid ounces (144ml)                      chicken stock, hot
to taste                                                            salt
3 ounces (85g)                                     queso fresco, crumbled
1½ tablespoons (22ml)                       cilantro, chopped
to taste                                                            black pepper, ground

Cooking

1. Rinse the rice under in cold running water.  Drain thoroughly and reserve until needed.
2. Heat the achiote oil in a sautoir pan over medium-high heat.  Sauté the garlic, onions, carrots, and celery for approximately 2 minutes while stirring occasionally or until the onions become translucent.
3. Add the mushrooms and corn and continue to cook for an additional 2 minutes.
4. Add the rice and cinnamon and cook while stirring frequently for 1-2 minutes or until the rice is thoroughly coated with the oil.
5. Add the hot stock and bring to a boil.  Reduce the heat to a simmer, season to taste with salt and cook uncovered for 15 minutes.
6. Cover the pan and continue to cook for approximately 5 more minutes, or until the rice becomes tender.
7. Remove the rice from the heat and allow to rest while covered for 5 minutes before using.
8. Mix the queso fresco and cilantro into the rice while fluffing with a fork
9. Adjust the seasoning to taste with salt and black pepper.

Serving/Holding

1. Hold the rice at 140*F (60*C) or higher.

Cooling/Storing
 

1. Cool the rice from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the rice, label, date, and store under refrigeration at 41*F (5*C) or lower.

Achiote Oil

Yield:  1 cup

                        WEIGHTS AND MEASURES          INGREDIENTS
¼ cup (59ml)                                      achiote seeds
8 fluid ounces (237ml)                        olive oil
Preparing

1. Heat the achiote seeds and oil in a saucepan until the oil becomes very hot.
2. Remove from the heat and let rest at room temperature for at least 3 hours to allow the flavors from the seeds to infuse into the oil.
3. Carefully skim off and reserve the orange-colored oil on top, without disturbing the bottom layer.
4. Discard the bottom layer of oil with the seeds. 

Cooling/Storing

1. The oil may be stored in the refrigerator for up to 2 months.
2. Cover the achiote oil, label, date, and store under refrigeration at 41*F (5*C) or lower.

 

Jalapeño Sweet Potato Timbales

Yield:  6 portions

Portion size:  4 ounces

WEIGHTS AND MEASURES          INGREDIENTS
1½ pounds (680g)                               sweet potatoes, washed
½ teaspoon (2ml)                                butter
1 ounce (28g)                                      onions, brunoise
1 tablespoon (15ml)                            butter, softened
1                                                          egg, beaten
½ tablespoon (7ml)                             honey
½ teaspoon (2ml)                                jalapeños, minced
1½ fluid ounces (44ml)                       heavy cream, hot
to taste                                                            salt
to taste                                                            black pepper, ground
Cooking

1. Bake the sweet potatoes for approximately 50-60 minutes in a pre-heated 350ºF (176.7*C) oven, or until they become tender.  Remove from the oven and let cool slightly until they can be safely handled.
2. Melt the butter in a sautoir pan over medium heat and sauté the onions for approximately 2-3 minutes or until they become translucent.  Reserve until needed.
3. Split the sweet potatoes and remove the flesh from the skins.
4. Puree the sweet potatoes pulp through a food mill or mash to a smooth consistency with a potato masher.
5. While the pureed potatoes are still hot, mix in the softened butter.
6. Mix in the egg very quickly so it does not become cooked and scrambled.
7. Add the sautéed onions, jalapeños, and heavy cream and mix until all of the ingredients are thoroughly incorporated.
8. Season to taste with salt and black pepper.
9. Place the sweet potato mixture into buttered 4-ounce ramekins or timbale molds.
10. Bake in a pre-heated 350ºF (176.7*C) oven for approximately 5 minutes, or until the mixture is firm and reaches a minimum internal temperature of 145*F (62.8*C) for at least 15 seconds.

Serving/Holding

1. Hold the sweet potato timbales at 140*F (60*C) or higher.

Cooling/Storing
 

1. Cool the sweet potato timbales from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the sweet potato timbales, label, date, and store under refrigeration at 41*F (5*C) or lower.

Chef Tips – Jalapeño Sweet Potato Timbales 
The flavor of the sweet potatoes is greatly enhanced by baking them in their skins.  The vast majority of the potato’s natural sugar is concentrated just under the skin.  If the potatoes are peeled and boiled, much of the sugar is lost with the discarded skin.  As a general rule for most tubers, the baking process will intensify their flavor while boiling dilutes it. 

Buñuelos with Honey Syrup

Yield:  6 portions

Portion Size:  6 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
4 ounces (113g)                                   flour, all-purpose
½ teaspoon (2ml)                                baking powder
1 teaspoon (5ml)                                 sugar
¼ teaspoon (1ml)                                salt
1                                                          egg
3 tablespoons (44ml)                          milk
as needed                                             frying oil
Honey Syrup:
                        1½ ounces (43g)                                  honey
16 fluid ounces (177ml)                      water
1 stick                                                 cinnamon
 
Garnish:
As needed                                           sugar, powdered
Preparing

1. Combine the flour, baking powder, sugar, and salt in a bowl.
2. In a separate bowl, mix the egg and milk together.
3. Stir the egg-milk mixture into the flour mixture and gently knead until a smooth dough has formed.  If the dough is too dry, additional milk should be added.
4. Allow the dough to rest for at least 10 minutes
5. Divide the dough into 1-1½ ounce balls and roll or stretch them into paper thin, round discs.
6. Deep-fry the dough rounds, one at a time using the swimming method, in a pre-heated 375*F (190.6*C) fryer.  Turn the dough rounds occasionally while cooking.
7. Remove the buñuelos from the fryer when they have become crisp and are a golden brown color and have reached a minimum internal temperature of 145*F (62.8*C) for at least 15 seconds.
8. Drain on absorbent paper towels and hold at 140*F (60*C) or higher until needed.
9. Heat the water in a saucepan over medium heat and dissolve the honey in the water.
10. Add the cinnamon stick, bring to a boil, and cook until the liquid has reduced to a thick syrupy consistency.

Serving/Holding

1. Place one of the buñuelos on each hot plate and sprinkle powdered sugar over the top.
2. Serve the buñuelos with approximately 2-ounces of the honey syrup on the side.
3. Hold the buñuelos and honey syrup at 140*F (60*C) or higher.

Cooling/Storing
 

1. Cool the buñuelos and honey syrup from a temperature of 140*F (60*C) to a temperature of 70*F (21.1*C) or lower within 2 hours.  Cool from 70*F (21.1*C) to 41*F (5*C) within an additional 4 hours – for a total cooling time of 6 hours.]
2. Cover the buñuelos and honey syrup, label, date, and store under refrigeration at 41*F (5*C) or lower.