Arepas with Avocado, Roasted Corn, Cilantro and Poblano Crema
- 2 cups arepa flour (precooked cornmeal)
- 2 teaspoons kosher salt
- 1 tsp smoked paprika
- ½ cup shredded Jack cheese
- 2 tablespoons vegetable oil
- 2 ears of corn, cooked, cut off the cob
- 2 Avocados
- 1 bunch clinatro, chopped
- 1 cup sour cream or crème fraiche
- 1 roasted poblano pepper, skinned and peeled
- salt to taste
- Lime wedges (for serving)
Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2 1/2 cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.
Knead dough a few times in bowl, then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about 1/2″ thick.
Heat 1 tablespoons oil in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 6-8 minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 6-8 minutes. Transfer arepas to a wire rack. Repeat with remaining 1 tablespoons oil and dough.
For crema, mix sour cream/crème fraiche in food processor. Add chopped poblano pepper. Add chopped avocado, corn, salt to taste, and a bit of cilantro. Serve this mixture over the arepas.
Mixed Greens with Almonds, Tomatos, Garbanzos and Manchego
- 2 cups mixed greens
- 4-5 tomatoes cut into wedges
- 8 oz marcona almonds
- 8 oz manchego cheese, grated or sliced
- 1 1/2 cups garbanzo beans, soaked overnight in water
- 2-3 cloves garlic, minced
- Olive oil
- 1 lemon, juiced
- 1/4 cup olive oil
- 3 Tbsp. red wine vinegar
- honey, to taste
- Salt and pepper to taste
Mix garbanzos, garlic, and a little bit of olive oil together. Combine the dressing ingredients in a food processor or jar with a lid and combine very well. Mix all salad ingredients together, top with garbanzos, and serve with dressing.
Herb-Roasted Fingerling Potatoes
- 1 pound fingerling potato
- 2 sprigs thyme
- 2 sprigs rosemary
- Grape seed oil
Coat potatoes in grape seed oil season with salt and pepper. Place on sheet tray with herbs on top bake, and at 400 until crispy and tender when pricked with skewer.
- 1/2 pounds tomatoes, chopped
- 1/4 cup red
- wine vinegar
- 1 tablespoon balsamic vinegar 2 teaspoons Dijon mustard
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra-virgin olive oil
- De-veined shrimp and skewers
Blend all ingredients for marinade in blender or food processor
Prepare shrimp and pour vinaigrette over and marinate for one hour. Skewer shrimp and place on hot grill until grill marks and no longer translucent but a light pink color.
Rhubarb and Berry Crisp
- 1 cup fresh blueberries
- 1 pound strawberries, sliced
- 1 pounds fresh or frozen rhubarb crumble
- 1 3/4 cups all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 1/2 cup (packed) light-brown sugar
- 1 teaspoon cinnamon
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 1/2 cup coarsely chopped pecans
- 1 cup sugar
- 2 tablespoons chopped crystallized ginger
- Finely grated zest of 1 orange
- 1/3 cup fresh orange juice
- 2 tablespoons cornstarch
Preheat the oven to 350°F. Cut the rhubarb stalks into 1-inch pieces. Set aside. Combine flour, oats, brown sugar, and cinnamon in a bowl and cut in the butter with two knives until the mixture is crumbly. Add pecans, then toss with a fork. Set aside. Mix berries rhubarb sugar, ginger, orange juice, zest and cornstarch layer in pie tin and sprinkle crumble on top bake at 350 degrees until fruit bubbles.