360westblog's Blog

June 26, 2009

360 West Latin Americana Dinner: The recipes

Filed under: Uncategorized — 360westblog @ 11:54 pm

Summersoup

 

 

 

 

 

 

 

 

 

Latin Americana Dinner

All recipes serve 8 people

First course

Avocado Vichyssoise with Tart Crema and Cayenne Drizzle

Main Course

Rolled Chicken Breast with Sundried Tomato and Spanish Chorizo With Jicama and Roasted Corn Slaw

Dessert

Lemon Pound Cake with Brandied Peaches and Vanilla Bean Ice Cream

 SOUP 

 To make stock: Peel, rinse and dice 6 large Russet potatoes. Cover with 4 cups chicken stock and add 2 cloves minced garlic. Simmer until tender. Add one bunch well cleaned spinach and 1/2 bunch cilantro. Cover to wilt veggies. Remove from stove and carefully puree in blender in batches.  (Use a towel to hold the blender top as soup will be hot.) Strain puree and chill; this can be done day ahead. To finish soup: In blender, puree three small, peeled and seeded avocados, 1 pint heavy cream, a tablespoon salt and a pinch of cayenne. Thin with stock if needed. Add to remainder of stock and season to taste. Drizzle with ½ pint crema (or sour cream) thinned with freshly squeezed key lime juice and cayenne pepper sauce.

CHICKEN

In food processor, add 3 cloves garlic, 1 7-ounce jar of sundried tomatoes and 4 links of coarsely chopped Spanish chorizo (you can substitute summer sausage or pepperoni). Pulse until mixture forms a coarse paste. Butterfly and pound 8 boneless, skinless chicken breasts to ¼-inch thickness. Salt and pepper the chicken and add 3 tablespoons of the tomato mixture to each breast. Roll each breast and transfer to a plate. Drizzle each with red wine and olive oil. Wrap and chill (this can be done a day ahead). Bake in oven at 350-degree oven for 45 minutes or slow smoke with mesquite at 200 degrees for 2 hours or until a meat thermometer reaches 165 degrees. Let rest 15 minutes before serving, slice into ½-inch rounds to serve.

 JICAMA SLAW

Wash 3 ears of fresh corn, leaving husks attached. Bake in a 350-degree oven for 45 minutes or in a smoker for 2 hours. Remove husks and silk and slice corn off cob. Place in a large bowl. Dice 1 red onion, rinse and add to corn. Peel and dice 1 large jicama and finely dice 1 bunch of cilantro; add all to corn mixture and chill. For dressing: In separate bowl, combine 1/2 teaspoon salt, 1/8 teaspoon cayenne, 2 tablespoons rice wine vinegar, 2 tablespoons key lime juice, 3 tablespoons honey. Whisk to incorporate, drizzle and whisk in 2 tablespoons olive oil. Fold into salad. This can be made day ahead. Chop 1 large red bell pepper and add before serving.  

 BRANDIED PEACHES

Score and blanch 4 large peaches. When skin begins to separate, place peaches in ice bath. Remove skin and slice peaches. In small saucepan, combine 1/2 cup sugar, 1/2 teaspoon lemon zest and 1/4 cup water. Bring to boil, brushing down sugar from pan sides; reduce to a ¼ cup. Turn off heat and add 1 cup of brandy. Carefully flame mixture and reduce by ½. Cool to room temperature and pour over peaches.

 

LEMON POUND CAKE

Preheat oven to 350 degrees. Butter and flour a 1-quart loaf pan or bundt pan. In a bowl, combine 1 cup cake flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt and 1 tablespoon lemon zest. Mix thoroughly. In a separate bowl, combine ½ cup of softened butter and 1 cup sugar. Beat with a mixer until fluffy. Add 3 eggs, mixing one at a time. Add ¾ teaspoon vanilla, 2 tablespoons milk, 2 tablespoons lemon juice. Mix well. Fold in flour mixture and beat until just incorporated; pour batter into pan. Bake 45 to 55 minutes until toothpick comes out clean. Cool on rack 15 minutes. Turn cake out and cool completely. Serve cake slice with a scoop of vanilla bean sorbet or ice cream and peaches with sauce.

Recipes by Toby Tindall

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