Ensaladas & Soups Flashcards
Shaved Kale Salad
Curly Kale,(fibrous, leafy; finely shaved across the bias to cut bitterness, uncooked)
tossed in an aji amarillo & goat cheese vinaigrette (Shallot, Garlic, Aji Amarillo puree, Champagne Vinegar, Goat cheese, salt)
baby heirloom tomatoes (open-pollinated varieties introduced pre 1940 or having been in circulation over 50 years),
citrus supremes (fruit segments with membrane removed, typically oranges, but often blood oranges, grapefruits or mangoes)
Blanched, toasted marcona almonds (Spanish in origin, rounder, more plump and softer than typical almonds; sweet and fatty),
sultana raisins soaked in 50/50 hot water/champagne vinaigrette (golden raisins, slightly sweeter and smaller than standard almonds) and goat cheese. Topped with fried capers (for crunch and saltiness).
Slightly sweet and spicy.
Vegan option is no cheese, sub dressing
Allergy: Dairy, Gluten
Grilled Gem Lettuce Salad
Lightly Grilled Lil Gem (sweet, compact lettuce that resembles romaine after the leaves have been stripped away)
Chipotle Vinaigrette dressing (mayo, shallot, garlic, red wine vinegar, parmesan, chipotle puree, Dijon mustard, honey, cilantro)
Plated with cooked black beans and shaved radish, finished with cotija, tortilla strips and sliced radish.
Allergy: Dairy, Gluten, Egg
Smokey and spicy
Arugula Farro Salad
Arugula Toasted Farro Sliced cantaloupe OP (Olympic provisions) chorizo Chile pickled cucumber Honey Yuzu vinaigrette Dollops of yuzu hny yogurt around plate Also garnished w/ pickles *no nut allergy at all*
Almejas Al Vapor
A Peruvian clam stew.
Aji Amarillo broth (aji Amarillo, clam juice, sweetened condensed milk, cream, onion garlic, white wine, turmeric and lemon, lime & orange (both juice and zest)).
Manila Clams (introduced to America accidentally from a shipment of oyster seeds from Japan), Spicy Spanish Chorizo from Shriner’s (est. in Phoenix in 1955, fine meat purveyor specializing in regional selections), Rock Shrimp (species of prawn, texture similar to lobster, U-105),
Peruvian potatoes (originally cultivated in the Peruvian Andes; purple in color due to high level of antioxidants), corn and shallot.
Topped with Red Chile Oil and cilantro.
Served with pan de yucca (bread made from flour derived from the cassava root; made locally by MJ bread with a sourdough starter).
Can be prepped without chorizo for meatless option.
Generally spicy, no mild option.
Dish of the year by Arizona Republic in 2009
Savoy Spinach and Date Salad
Savoy spinach has crinkly leaves, is high in iron.
Hearts of palm confit in pork fat.
Medjool dates are widely regarded as the best variety of date, native to North Africa.
Salad tossed in date vinaigrette (pureed medjool dates, sherry vinegar, shallots, salad oil, salt and garlic).
Topped with a lightly fried brik pastry (Feuille de Brik a thin, crispy, malleable dough originating from Morocco) filled with Requeson cheese (It is a loose, ricotta-like cheese), honey and paprika.
Allergy: Gluten, Dairy.
- Sweet and buttery*
- Vegetarian option is no bacon, no pastry, no heart of palm
Pozole
Smokey pork stew.
Stock made from roasted pork bone, ham hock, New Mexican chiles, cascabel chiles, and morita chiles.
Stew includes Smoked pork shoulder, lime, salt and hominy.
Topped with fresh sliced avocado and corn tortilla strips.
Served with a side of diced red onions, radish and Serrano chiles.
Smokey. 3 day cooking process.
Quiz question:
Can you the Kale salad be vegan and how?
Yes it can
no goat chz and sub the aji amirrilo vingerrette for another drsg. This spicy drsg has chz inside.
Quiz Question
a. Can you get salads in half sizes?
b. What can be added to salads and what are the prices?
Salads can be made as half salads
Add chicken (pollo a la brasa breast) 5
Add two shrimp a la brasa 8
