Mexican

Instructions

Tacos

Recipe Provided by Executive Chef Jonathan Exum, Wiltshire on Market

Tortillas

2 cups masa

1 ½ cups tortilla love (Latin stock)

Salt

1.    Warm liquid and mix ingredients together checking moisture content

2.   Ball and press

3.   Cook on flat top

 

Steak

2lb Marksbury farm terres major (shoulder tender)

Ramp rub

4 ramps

1 tablespoon cumin

2 teaspoons coriander

Salt

Juice of two limes

¼ cup oil

2 teaspoons Aleppo pepper flake

1.    Clean steak, rub in ramp, let sit overnight

2.   Sear hot and med rare, slice thin

Pickled celery

2 stalks celery

2 cups Ramp vinegar

3 tablespoons salt 

3 tablespoons sugar

1.    Clover dale creamery 2 year double Gloucester

BBQ aioli

2 egg yolks

2 cups blended oil

1 teaspoon salt

1 teaspoon cumin

1 teaspoon corriander

1 teaspoon black pepper

2 tablespoons hickory syrup

2 teaspoon chili powder

1 clove garlic

1/2 dehydrated onion

1 tablespoon apple cider vinegar

Water

1.    Put eggs and spices into food processor, blend, emulsify oil, add vinegar, adjust salt and vinegar and consistency with water

Ingredients
  • 2 cups masa
  • 1 ½ cups tortilla love (Latin stock)
  • 2lb Marksbury farm terres major (shoulder tender)
  • Ramp rub
  • 4 ramps
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • Salt
  • Juice of two limes
  • ¼ cup oil
  • 2 teaspoons Aleppo pepper flake
  • 2 stalks celery
  • 2 cups Ramp vinegar
  • 3 tablespoons sugar
  • 2 egg yolks
  • 2 cups blended oil
  • 1 teaspoon cumin
  • 1 teaspoon corriander
  • 1 teaspoon black pepper
  • 2 tablespoons hickory syrup
  • 2 teaspoon chili powder
  • 1 clove garlic
  • 1/2 dehydrated onion
  • 1 tablespoon apple cider vinegar
  • Water

Estuary Cooking

Chef Jeff boats down the bayou to create some Cajun classics using fresh caught seafood from one of the most beautiful locations in southern Louisiana. In these wetlands everything is on the menu from spicy jumbo shrimp to flaky red fish. 

Instructions

WHAT TO DO

1. Using long tongs, place Poblano and jalapeño peppers on open flames, turning constantly until peppers are charred. Remove peppers from flame and set aside. Under cold running water, remove tops, seeds and skin.

2. Add all ingredients, except salt and milk, into a food processor and blend. Slowly pour in milk until sauce reaches desired consistency. Add salt to taste and set aside for tacos.

3. In a large cast iron skillet on medium-high, add olive oil, steak, potatoes and Mexican spices. Cook until meat is medium rare and potatoes have started to soften about 8-10 minutes. Add bell peppers, onions and garlic to skillet and cook until fragrant. Season with salt and pepper to taste.

4. In a medium nonstick pan on medium heat, add unsalted butter. When butter has melted, crack eggs in pan and fry to desired doneness. Season with a habanero salt and black pepper. Remove from pan and set aside.

5. Add olive oil to a large cast iron skillet on medium heat. Place tortillas in skillet and fry on both sides until crispy about 3-4 minutes. Set aside on a paper towel lined plate. Arrange cooked taco shells on a platter. Spoon meat mixture into shell and drizzle with Poblano Crema. Squeeze on lime juice and sprinkle with queso fresco and cilantro. Finish tacos with a fried egg, avocado slices and salsa. Garnish with limes.         

 

 

Ingredients
  • 6 Poblano chilies
  • 2 jalapeño peppers
  • 2 tbsp. minced garlic
  • ½ bunch cilantro, with steams
  • 2 c. sour cream
  • ½ c. queso fresco
  • Milk for desired consistency
  • Habanero salt to taste
  • 3 tbsp. olive oil
  • 1 lb. skirt steak, trimmed
  • Mexican spice mix to taste
  • 1 c. Idaho potatoes, skin on and small diced
  • ½ red bell pepper, dice
  • ½ yellow onion, diced
  • 2 tbsp. garlic, minced
  • Kosher salt and black pepper to taste
  • ½ tbsp. unsalted butter
  • 2 whole eggs, fried
  • 3 tbsp. olive oil
  • 8 yellow corn tortillas
  • ½ c. queso fresco cheese
  • 2 tbsp. cilantro, chopped
  • Juice from 1 lime
  • 1 avocado, sliced
  • 1 c. salsa
  • 2 limes cut into wedges (for garnish)
Instructions

Method:

Warm flour tortilla and fill with succotash. Top it with shredded cheese and roll into burrito. Cut in half and enjoy.

Ingredients
  • Sausage & Brussels Sprout Succotash (recipe provided below)
  • 3 tbs. Olive-butter blend
  • 1 lb. ground beef
  • ¼ piece red onion
  • 3 tbs. garlic, minced
  • 1 c. green peas
  • 1 c. corn off the cobb, charred
  • 1 c. Brussels sprouts
  • 2 c. butternut squash, diced and balanced
  • ½ jalapeño
  • 1 tbs. flat leaf parsley
  • Salt and pepper to taste
  • 1 Flour tortilla
  • 1 tbs. Low-fat cheddar cheese, shredded
The Back Story

CLICK HERE FOR MORE DETAILS

Method:

Warm flour tortilla and fill with succotash. Top it with shredded cheese and roll into burrito. Cut in half and enjoy.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story

CLICK HERE FOR MORE DETAILS

Ingredients

·      ½ cup shrimp

·      ½ chopped red onion

·      ½ tablespoons minced garlic

·      1 chopped jalapeno

·      ¼ cup pico de gallo

·      2 flour tortillas

 

 

Method

-Sauté onions, shrimp, garlic, jalapeno, and pico de gallo in a skillet

-Grill tortilla directly on the burner for a minute on each side

-Scoop cooked ingredients onto tortilla, fold in half, and serve

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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