Welcome back for part two of my final project post. On this post, and for the following 4 posts, I'll be throwing around some ideas for the recipes hopefully to have them finalized for the final post. Today will be the 2 recipes I plan on doing for my final production.
Scallop Ceviche in Chili-Mango Granita (serves 5)
The idea for this one was "inspired" (read: pilfered) from the Fire and Ice Ceviche at Ola restaurant and the acclaimed chef Douglas Rodriguez. I wanted to use a scallop as the protein because I like the texture and feel the less fishy taste is better suited to a broader rage of palates. For the flavor profile I wanted it to be reminiscent of the super delicious chili-lime mangoes on a stick that are street food in Mexico, Belize and other Central American countries.
Ceviche
10ea Sea Scallops (fresh as possible)
6ea Limes (juice and zest)
2ea Orange (juice and zest)
2ea Lemon (juice and zest)
2tbs Sugarcane Juice
-or-
1tbs Honey
2/3ts Coriander
2/3ts Ground Ginger
1/4ts Cayenne (or to taste wussy)
2ea Chili de Arbol (seeded and brunoised)
2ea Serrano Chiles (seeded and brunoised)
Granita
3ea Ripe Mangoes (pit removed and chopped)
2tbs Mint leaves (fine chiffonade)
1c Sugar Cane Juice
-or-
1c Water
1tbs Sugar
-Prepare the Granita first
-blend all ingredients into food processor until smooth, pour into wide, shallow pan
-as soon as it begins to set (30mins-1hour) rake with tines of a fork to break up ice crystals, continue until about the same consistency as rock salt
-Prepare the Ceviche
-toss scallops in feezer to firm for 5 mins
-using extremely sharp knife slice into 1/2in rounds
-lay flat on non-reactive sheet pan
-whisk together the rest of the ingredients, excluding the chilies
-pour over scallops roughly
-allow to 'cook' in cooler until opaque (2-3hrs)
-form grantia into small mounds on 5 plates
-arrange scallop slices onto mounds
-garnish and serve
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