Mita’s Restaurant’s Corn-Seafood Stew With Avocado and Chiles

Today’s 5 star secret recipe comes from Mita’s Restaurant in Cincinnati.  This stylish Spanish and Latin-American tapas restaurant is the creation of Chef Jose Salazar.  One of the wonderful dishes on the menu is a bright and colorful seafood stew.  The stew is herbal and light, with a sweetness from the corn that’s balanced by lime juice and roasted tomatillos, while green chiles give the whole thing a kick.

Enjoy!

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Mita’s Restaurant’s Corn-Seafood Stew With Avocado and Chiles
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4  medium tomatillos, husked
2  medium poblano chiles
1  large jalapeño
5  large ears corn, shucked
½  tablespoon grapeseed or olive oil
4  garlic cloves, sliced
2  small shallots (or 1 large), halved lengthwise and sliced
2  packed cups cilantro leaves and stems, plus more leaves for garnish
½  cup packed parsley leaves and stems
Fine sea salt, as needed
2  cups vegetable, chicken or seafood stock, preferably homemade
¾  pound squid, tentacles separated, bodies cut into 1-inch rings
¾  pound shelled shrimp, cut into 1-inch pieces
½  pound firm white fish fillets, cut into 1-inch pieces
2  limes, cut into wedges
Diced avocado, for garnish
Sliced radishes, for garnish
Shredded green cabbage, for garnish
Tostadas, for garnish (optional)

Heat a grill or broiler. If grilling, grill tomatillos, poblanos and jalapeño until well charred all over, 3 to 7 minutes per side. If broiling, spread them out on a large rimmed baking sheet. Broil until charred all over, 3 to 7 minutes per side. Transfer vegetables to a large bowl, cover with a plate or foil, and let cool.

Grill or broil corn until golden brown in spots, 3 to 4 minutes per side. Let cool, then use your heaviest knife to slice two of the cobs crosswise into 2-inch rounds. Cut kernels off remaining 3 ears and reserve.

In a medium skillet over high heat, add oil. When hot but not smoking, add garlic and shallots and cook, sautéing, until well browned, 2 to 3 minutes. Transfer to a blender.

Bring a kettle of water to a boil. Place cilantro and parsley in a colander in the sink. Pour boiling water over herbs to wilt them, then immediately run cold water over them to cool them down. Press hard on herbs and squeeze to remove excess water. Transfer herbs to blender with shallots.

When chiles are cool enough to handle, remove skins, seeds and stems, and discard. Add peeled chiles and tomatillos to blender along with a large pinch of salt. Purée the mixture, adding a tablespoon or 2 of water if needed to make everything move, until it is thick but pourable. Taste and add more salt, if needed. It should be well seasoned.

In a pot or large skillet, bring the stock to a simmer. Add fish and seafood and cook until it’s just cooked through, 1 to 3 minutes. Stir 1 cup of chile purée into the seafood mixture and season aggressively with freshly squeezed lime juice from some of the wedges, and salt to taste. Taste and add more chile purée if you like. Stir in corn kernels.

To serve, spoon stew into bowls and top with rounds of corn on the cob, more lime wedges, avocado, radishes, cabbage and cilantro leaves, with tostadas on the side if you like.

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Source: NY Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Gloria Restaurant’s Cornbread Madeleines With Jalapeño

Today’s 5 star secret recipe comes from Gloria Restaurant in New York City.  This modern restaurant is devoted to sustainable seafood, creative cocktails and natural wines.  They also serve these delicious cornbread madeleines with jalapeño.  At home you can replace the jalapeño with Cheddar, ham or sun-dried tomatoes if you like.

Enjoy!


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Gloria Restaurant’s Cornbread Madeleines With Jalapeño
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2  tablespoons unsalted butter, melted
¼  cup finely chopped shallots
3 ½  ounces jalapeños, (about 6 medium), stemmed, seeded and minced
¾  cup corn meal, preferably stone ground
1  cup corn flour, preferably stone ground
2  teaspoons salt
¾  teaspoon baking powder
¾  teaspoon baking soda
1  cup whole milk
¾  cup buttermilk
2  large eggs

Use 1 1/2 tablespoons of the butter to grease 3 madeleine pans (12 madeleines each). Heat oven to 350 degrees.

Place remaining 1 1/2 teaspoons butter in a small skillet, add shallots and sauté on medium 6 minutes or so, until soft and barely beginning to brown. Mix with jalapeños in a small bowl and set aside.

Combine corn meal, corn flour, salt, baking powder and baking soda in a large bowl and whisk to blend. Mix milk and buttermilk with the eggs in another bowl, beating just enough to blend. Pour wet ingredients over the dry ingredients and fold together. Fold in the shallots and jalapeños.

Spoon batter into madeleine molds, filling them almost to the top. Bake 15 minutes, until firm to the touch. Let cool 30 minutes, then remove from pans. Serve warm, or set aside to rewarm and serve later.

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Source: NY Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Magnolia Bakery Vanilla Cupcakes

Today’s 5 star secret recipe comes from Magnolia Bakery in New York City.  This chain of down-home bakeries specializes in a variety of creative cupcakes.  They make a yummy vanilla cupcake that’s light and moist with an irresistible vanilla buttercream icing.

Enjoy!
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Magnolia Bakery Vanilla Cupcakes
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2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk (I used whole milk)
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flour, baking powder, and salt and set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.

Add the sugar gradually and beat until fluffy, about 3 minutes.

Add the eggs, 1 at a time, beating well after each addition.

Add the dry ingredients in 3 parts, alternating with the milk and vanilla.

With each addition, beat until the ingredients are incorporated but do not over beat.

Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.

Bake for 15-20 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes.

Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream:

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl.

Add 4 cups of the sugar and then the milk and vanilla.

On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.

You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly.

Use and store the icing at room temperature because icing will set if chilled.

Icing can be stored in an airtight container for up to 3 days.

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Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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River Cafe’s Spinach Risotto With Taleggio

Today’s 5 star secret recipe comes from The River Cafe in London.  This restaurant serves inventive seasonal Italian cuisine and fine wines in an airy riverside location.  One of there delicious dishes is the spinach risotto with Taleggio cheese. 

The melting taleggio makes the rice supremely creamy, and adds a funky earthiness. Note that it’s easiest to remove the rind and cut the cheese into cubes when it’s straight-from-the-fridge cold, then let it come to room temperature as you cook the rice. 

Enjoy!


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River Cafe’s Spinach Risotto With Taleggio
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8  ounces cold taleggio
10  ounces/8 packed cups spinach, any thick stems removed
6  tablespoons unsalted butter
1  medium red onion, finely diced
3  cups finely diced celery
2  garlic cloves, finely grated or minced
1 ½  cup Arborio rice
1  teaspoon fine sea salt, more as needed
¾  cup dry white wine
3 ½  cups good vegetable or chicken stock

Cut the rind off the taleggio and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice.

Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You’ll end up with about 1 cup of purée.) Reserve.

Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.

Stir in wine and cook until it’s absorbed, about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.

Stir in spinach purée, then taste and add more salt, if needed. Add taleggio and stir to melt. Serve immediately.

Serves 6

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Source: NY Times

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)