Crema Catalana

Ingredients:

4 tbsp cornstarch

5 cup whole milk

1 slice lemon zest

1 slice orange zest

1 cinnamon stick

1 cup sugar

10 egg yolks

Additional sugar (Sugar in the Raw) to caramelize the top of each custard portion

Procedure:

1. Dissolve the cornstarch in an equal amount of cold water and reserve.  Place the milk, lemon and orange peels in addition to the cinnamon stick in a sauce pot and gradually bring to a simmer.

2. Whisk the sugar into the egg yolks and mix until the sugar is completely incorporated.  Gradually stir in the dissolved cornstarch along with approximately a quarter of the milk.

3. Gradually stir the egg yolk mixture into the rest of the milk off of the fire.  Return the custard mixture back to the fire, on medium-low heat, stirring continuously.

4. When the mixture begins to thicken to the point where it coats the back of the spoon, remove from the heat.  Immediately strain the custard through a sieve into a bowl set in an ice bath.

5. Stir the mixture over the ice for a few minutes before ladling into custard dishes and chill in the refrigerator.

6. To serve:  sprinkle each portion with a thin layer of sugar on top.  Take a blow torch to caramelize the surface. Garnish with berries or some other fruit to serve.

Empanadas di Carne

Ingredients:

For Filling:

2 tbsp extra virgin olive oil

2 lbs. ground beef

1 small onion finely chopped

2 cloves garlic, minced

Jalapeño pepper, minced

Salt to taste

Pepper to taste

2 tsp paprika

2 tsp cumin

3 tomatoes, de-seeded, cut small dice

2 tbsp cilantro, minced

2 tsp lime juice

For Dough:

1 ½ cup all-purpose flour

1 tsp salt

4 tbsp butter, cold, cut into small pieces

1 egg, lightly beaten

2 fl oz iced water

Procedure:

For Filling:

1. Heat the olive oil in a sauté pan over medium heat. Add the ground beef and brown over moderately high heat.

2. Stir in the onion and cook for about 2-3 minutes. Stir in the jalapeño, garlic paprika, and cumin. Cook, stirring, for about 5 minutes. Taste and season with salt, pepper.

3. Remove from heat and stir in remaining ingredients. Transfer to a bowl and allow mixture to cool completely before filling.

For Dough:

1. Combine flour and salt in a mixing bowl. Rub butter into flour until mixture resembles coarse crumbs, or lightly combine in a food processor. 

2. Add the eggs and water and gently work the mixture together until it forms into a ball. Cover dough with plastic wrap; refrigerate 1 hour or until firm. 

3. Roll out, cut, fill, form and cook as in making turnovers.

Gazpacho with Serrano Chilies

Ingredients:

1 piece of a baguette (around 3-4” long), crust removed and cut into cubes

2 ea. serrano chilies

3 large seedless cucumbers, peeled and coarsely chopped

3 lbs. ripe tomatoes, de-seeded, coarsely chopped

2 cloves garlic, chopped

3 cups tomato juice, or as needed

3 tbsp sherry vinegar

¾ cups extra-virgin olive oil

Salt and pepper, to taste

Procedure:

1. Soak the baguette in water for approximately half an hour. Squeeze out as much moisture as possible-reserve.

2. Place the serrano chilies on the grill or a dry pan. Sear the chilies on all sides. Lightly wrap in aluminum foil and let sit for at least 10 minutes. Unwrap, split the chilies in half lengthwise and scrap out the seeds.

3. Turn the chilies, skin side facing up and using a small knife remove the charred skin. Place the prepared chilies along with the soaked bread, cucumbers, tomatoes, garlic tomato juice, and sherry vinegar in a blender.

4. Puree the ingredients -with the blender on, gradually pour in the olive oil. Adjust the seasoning with salt and pepper.

5. Add the following garnish ingredients to the soup:

   -1 cup green peppers, small dice

   -1 cup red onions, small dice

   -1 serrano chile, de-seeded, finely chopped

   -Chill the soup placed in an ice bath under refrigeration