Category: Recipes I have used in the some restaurants & at home.
If you need more info on how to do these…………..drop me a line or stick to the microwave popcorn
2 Red bell peppers
3 Roma tomatoes
2 Cloves peeled
1 Shallot peeled
1 T Red wine vinegar
Olive oil as needed
Sea salt and fresh cracked pepper to taste
Generously coat peppers, tomatoes, garlic and shallot with olive oil. Line sheet pan with parchment. Add the coated vegetables and roast in 400 degree oven for 20-25 minutes. When peppers and tomatoes are cool enough to handle, remove seeds and peels. Place all the veg and any residual olive oil and juices in a food processor, Puree until smooth, add vinegar and pulse. Adjust flavor with salt and pepper.
4 Bosc Pears, peeled, cut in 1/2 and seeds removed
2 C Balsamic Vinegar
2 C Agave Syrup
1 Stick Cinnamonhttp://chefenfuego.com/wp-admin/post.php?post=410&action=edit#edit_timestamp
Pinch of Kosher salt
In a deep sided pot large enough pears. Pour in vinegar and reduce by 1/3. Add syrup, cinnamon stick and pears. Poach over low heat for 20 minutes.
Allow to cool slightly. Serve over ice cream.
Smoked Turkey Breast
4 lb Turkey Breast brined over night
1 C Mayo
1 T Rubbed sage
1 T Hungarian Paprika
½ Lb Apple wood chips soaked in water.
Salt and pepper to taste
Rinse and pat dry brined turkey breast and smear mayo over the turkey breast. Sprinkle skin side with sage, paprika, salt and pepper and set aside. Start smoker. When briquets are ashy, drain the apple wood chips and add to smoking reservoir. Top with the wire rack. Place turkey skin side up on rack. Close smoker and allow turkey to smoke for 3 hours adding additional briquets as needed to keep a temperature of 225 to 240 degrees in the smoker. After 3 hours, use the stick thermometer in the thickest part of the breast. The temperature should be around the 161 to 163 degrees, remove from smoker to a clean cutting board. Allow to stand for 30 minutes or more before carving. Hint, slice parallel to the keel bone to remove the breast then slice across the grain of the flesh. Don’t do it like you may have seen in commercials. Looks pretty but it is the wrong way.
Stuffed Acorn Squash
2 Medium Acorn Squash cut in half and seeds removed
1 lb Ground pork
1 small red onion peeled and small dice
2 Cloves garlic minced
1 T Fennel seeds
1 T rubbed sage
1 T Hungarian paprika
1 T Chili Powder
1 T Canola Oil plus additional to brush the edges of the squash
Salt and pepper to taste
In dry non stick pan over medium heat, toast fennel seeds and grind seeds. Brown pork in canola over medium low heat. Add onion and garlic. Cook to soften veg. Drain mixture and allow to cool. Add Seasonings to combine. Preheat oven to 350. Arrange the squash cut side up on baking sheet. Brush edges of cut side of squash. Fill squash cavities with sausage mixture and cover with heavy aluminum foil. Bake for 45 minutes or until squash flesh is soft when touched.
12 Roma tomatoes, seeded and diced
6 Cloves garlic minced
4 Limes zested and juiced
1 Large white onion diced
2 Jalapeno pepper seeded and minced
1 Serrano pepper seeded and minced
1 bunch Cilantro minced
Kosher Salt to taste
Combine all ingredients in a glass bowl. Chill at least one hour (better next day)
Sweet and Sour Pork
1 Lb pork shoulder cut in 1 inch pieces
1 Green bell pepper cut in 1 inch pieces
1 C Fresh pineapple cut in 1 inch pieces
3 Green onions (white and green part) thinly sliced
1 Carrot peeled and thinly sliced
1 C Mountain Dew
½ C tomato ketchup
4 t Cornstarch
1 inch fresh ginger peeled and minced
1 T Soy sauce
1 T sesame oil
Canola Oil for deep frying.
Tempura batter (recipe follows)
Marinate pork in ½ C of Mountain Dew, ginger and sesame oil and 2 teaspoons of the cornstarch for 30 minutes and drain. Dip pork in tempura and deep fry a few at a time for 4 minutes and drain.
Heat wok on medium low. Add pork, and veg and pineapple and soy. Toss to warm thru. Add ketchup and remaining cornstarch. Serve over cooked rice of choice.
Tempura Batter
1/2 C All purpose flour
1/2 C Cornstarch
1/2 Bottle COLD Beer.
Mix all of the above. No worries if it is slightly lumpy
2 cups All-Purpose Flour Preheat oven 350
1 C pumpkin puree
1 tbaking soda
1 t baking powder
1 ½ t cinnamon
½ teaspoon ground ginger
½ t ground clove
½ t nutmeg
½ t Kosher Salt
1 C canola oil
1 1/2 C light brown sugar
4 eggs
½ C toasted and chopped walnuts
½ C Spiced Rum
1 C golden raisins
Soak raisins in rum for 30 minutes, then drain.
In one bowl, mix flour, baking soda, baking powder, cinnamon, ginger, clove, nutmeg and salt. In second bowl, whisk oil, eggs, and pumpkin puree, and sugar to combine. Whisk in ½ dry mix to combine. Add remaining dry mix and raisins and chopped walnuts. Mix well.
Grease two 9.5” cake pans and line bottom of each pan with parchment paper. Spray top of parchment with additional pan spray. Evenly divide batter into pans. Bake in middle rack ov oven for 25 to 30 minutes or until the top of the cakes quickly spring back when touched.
Allow cakes to cool before removing from pans.
Frost cake with basic cream cheese frosting.
4 Pegasas filets
8 oz frozen spinach well drained
8 oz. Heavy cream
¼ C Freshly grated parm
5 T unsalted butter
4 T Panko
1 Shallot VERY thinly sliced
1 clove garlic minced
1 whole clove
1 T All purpose flour
¼ t nutmeg
In heavy non stick skillet, melt butter over medium high heat. Brown fish on both sides-do not cook fully through. Remove fillets to plate,
In the same pan, add flour and whisk to combine. Add shallot, garlic, clove and nutmeg. Stir to combine, add cheese and continue to stir until all the cheese is melted. Return fillets to pan, panko on top and bake in oven at 350 degrees for 8 minutes.
20 Rice Paper Skins
5 oz. cellophane noodles
½ C shredded Napa cabbage
1 Carrot julienned
1 Stalk Celery julienned
1 Cucumber peeled, seeded and julienned
1 Red bell pepper seeded and julienned
¼ C Thai Basil shredded
¼ C Mint shredded
3 T Mirin
2 T Light soy sauce
1 T Thai chili oil
Whisk soy sauce, mirin and chili oil in glass bowl large enough to hold all the above veg. Toss all veg in dressing, set aside. In second bowl of hot water, soak noodles, drain and set aside.
Here is the “tricky” part. Place a clean damp kitchen towel flat on prep surface. Have a large bowl of hot water at the top of the prep area. Soak one skin in hot water for 3-5 seconds and place softened skin on the towel. Starting at one end of the skin, place a few strands of noodles, arrange salad in a line on noodles leaving enough space at each end of the skin to fold over salad. Roll. Repeat 19 more times.
Chef En Fuego 