Today’s 5 star secret recipe comes from Broken Spanish, a sophisticated Mexican restaurant in Los Angeles, California. This restaurant proudly features excellent Mexican cuisine by Chef Ray Garcia and attentive staff in a relaxed atmosphere. One of chef Garcia’s wonderful dishes is the esquites, a chile-spiked sweet corn casserole topped with a pattern of pickled blueberries and vadouvan-spiced almonds.
Poblano chiles can be substituted for the manzano chiles if they are not available. Raw almonds or other nuts can be substituted for the sprouted almonds if they are not available; madras curry powder can be substituted.
Enjoy!
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Broken Spanish Esquites
Corn sauce:
½ cup (1 stick) butter
3 pounds sweet corn (5 to 6 ears), shucked and cobs discarded (about 3 ½ cups kernels)
1 small (8 ounces) white onion, quartered
About 3 (8 ounces) manzano chiles, seeded and chopped
Salt
In a heavy pot, melt the butter over low heat. Stir in the corn, onion and chiles. Cover and very gently cook, over low heat, until everything is tender, 30 to 40 minutes.
Transfer the mixture to a blender and purée for a few minutes until well blended and smooth. Pass the sauce through a very fine strainer. Season with ½ teaspoon salt, or to taste. This makes a generous 2 cups sauce.
Pickled blueberries:
1 pound blueberries
1 small red onion, thinly sliced
1 cup white balsamic vinegar
1/4 cup sugar
1 tablespoon kosher salt
In a nonreactive container or bowl, combine the blueberries and onions. In a separate bowl, whisk together the vinegar, sugar and salt until dissolved. Pour the vinegar mixture over the blueberries, cover and refrigerate, stirring occasionally (the liquid at first may not seem like it is enough, but the blueberries will begin to soften and release their juices after a few hours). This makes about 4 cups pickled blueberries; more than is needed for the remainder of the recipe. The blueberries will be ready after 24 hours but are best after 1 month.
Spiced almonds:
2 cups sprouted almonds, cut in half
2 tablespoons almond or olive oil
3 tablespoons vadouvan spice blend
Sea salt
Heat the oven to 350 degrees. Spread the almonds on a rimmed baking sheet and toast until golden-brown, 6 to 8 minutes.
Remove from heat and place in a bowl. Toss with the oil, spice blend and ½ teaspoon salt, or to taste.
Avocado leaf powder:
10 avocado leaves, stems removed
Place the avocado leaves in a dehydrator on high until dried, several hours. Remove the leaves and blend to a fine powder.
Alternatively, substitute dried avocado leaves (often found with packaged dried herbs and spices in Latin markets), finely ground to a powder.
Final dish:
8 ears grilled corn, shucked and kernels removed
Prepared corn sauce
Juice from 6 limes
1/2 cup finely-chopped chives
2/3 cup pickled blueberries
2/3 cup grated firm goat cheese, preferably from Drake Farms
2/3 cup Spiced almonds
1 tablespoon Avocado leaf powder
1 cup finely chopped cilantro
1 cup finely chopped mint
In a large, heavy-bottom skillet, combine the grilled corn kernels and corn sauce. Gently simmer, stirring frequently, until the mixture is hot. Stir in the lime juice and chives.
Place the mixture in a serving bowl and garnish with the pickled blueberries, grated cheese, spiced almonds, avocado leaf powder, cilantro and mint. Serve immediately.
Serves 8-10
Source: LA Times
Until Next Time… Be Well!
Kind Regards,