For Arepas
Ingredients:
6.5 oz white arepa flour
1.5 cups water, warm
¼ cup granulated sugar
1 tablespoon kosher salt
6 ounces Monterey Jack cheese, grated
Directions:
Combine all ingredients and allow to sit for 5 minutes. Lightly oil fingers and form dough. Once the dough if formed separate into 2 oz balls. Gently flatten each ball into a dish about ¼ inch thick and 3 inches in diameter. This recipe will make 12 discs. Once discs are made, cook them on each side in a lightly oiled pan over medium heat until browned and crispy.
For Rellenos Filling
Ingredients:
1.5 oz onions, finely diced
2.5 teaspoons oil
3 oz green bell pepper, seeded and finely diced
3 oz red been pepper, seeded and finely diced
1.5 tablespoons white wine
1.5 tablespoons red wine vinegar
8.5 oz roma tomatoes, grilled, peeled and chopped
1.5 oz canned chipotle chiles, seeded and finely diced
9 oz beef brisket, braised and shredded
¾ tablespoon kosher salt
Directions:
Sautee the onion in oil until it is tender, translucent and has become golden brown. Add diced peppers and continue to sweat them until they are tender. Deglaze with the wine and vinegar allowing to reduce until there is no liquid. Add the tomatoes, chipotles and allow the mixture to stew until most of the liquid had reduced. Fold in the shredded beef brisket and remove from heat. Season with salt to taste.
Fill the already made white corn cakes (Arepas) with 2.5 oz of Rellenos filling with 1 oz mozzarella cheese in each. Place the filled Arepa in a sauté pan with butter and place in the oven to heat through (about 10 minutes). Plate the filled Arepa a top a Roasted Corn Crema and top with a Diakon Sprout salad and drizzle with Romesco sauce (recipes to follow).
For Roasted Corn Crema
Yields: 8 servings
Ingredients:
¼ oz canned chipotle chiles
1 tablespoon sherry vinegar
1.5 oz bacon minced
1 tablespoon olive oil
1.5 oz poblano chiles, seeded and chopped
3 oz red onion chopped
3 oz carrots, finely diced
2-3 garlic cloves, chopped
½ habanero chile, seeded and chopped
⅛ teaspoon annatto seed
1 bay leaf
1 teaspoon whole cumin seed, toasted and ground
½ cup orange juice
1 cup chicken stock
1½ cups heavy cream
1 vanilla bean, split and scraped
½ tablespoon kosher salt
3 corn cobs, chopped
1½ cups fresh corn kernels
Directions:
In a large sauce pan, render bacon. While the bacon is rendering, mix together the chipotle chiles and the sherry vinegar. Smash them together with a fork until they forma paste. Cut the corn kernels from the cob. Reserve both the corn kernels and the corn cobs. Once the bacon is rendered, add the poblanos, onions and carrots; cook until soft. Add the habanero, garlic and salt. Cook until the garlic becomes soft and fragrant. Once the vegetables are tender, add the annatto seeds, bay leaf and vinegar/chipotle mixture. Cook until liquid has reduced. Add the orange juice and ground cumin and reduce again. Add the corn cobs and ½ cup of the chicken stock. Reduce until the chicken stock becomes a glaze. Add the vanilla bean. Add the heavy cream and bring to a simmer. Thoroughly strain the mixture into another large saucepan. Add the fresh corn and gently bring the mixture back up to a simmer. Allow the corn to cook in the cream mixture, approximately 20-30 minutes. Ladle the mixture in batches into a blender. Blend thoroughly. Strain the blended mixture through a large-holed cheese cloth into a container. Strain again through a small holed cheese cloth to thin the sauce of the corn shells. Store refrigerated. It may be necessary to thin the sauce before serving with the additional ½ cup of chicken stock, as it will continue to thicken as it gets heated.
For Daikon Sprout Salad
Yields: 6 servings
Ingredients:
6 oz daikon sprouts
1 tablespoon olive oil
1 tablespoon fresh cilantro, chopped
1 tablespoon scallions, minced
½ teaspoon kosher salt
Directions:
Combine all ingredients and season to taste.
For Romesco Sauce
Yields: 1 cup
Ingredients:
3 fl oz olive oil
1 tablespoon red wine vinegar
1½ tablespoons sweet chili sauce
2 teaspoons tomato paste
3 tablespoons roasted garlic
3 oz roasted red peppers, canned
3 oz anchovy
1 oz skinless hazelnuts, toasted
1 teaspoon salt & pepper
Directions:
Place all ingredients in a blender in the order listed above. Process until smooth, adding some water if necessary.
