Taste of the Nation Recipes

Peruvian Seafood Ceviche w/Rice Crisp

*Gruner Veltliner, Austria 

Peruvian Ceviche

Blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you’re preparing and serving.

4–6 SERVINGS

INGREDIENTS

LECHE DE TIGRE

• 2/3 cup fresh lime juice
• 2 garlic cloves, smashed
• 2 tablespoon (packed) chopped fresh cilantro leaves
• 1/2 habanero chile, seeded, halved lengthwise
• 1 small red onion, chopped
• 1/2 cup bottled clam juice (optional)
• Kosher salt

CEVICHE

• 1 small sweet potato (about 8 ounces)
• 1 ear of corn, husked
• 1/2 habanero chile, seeded, halved lengthwise
• 1 pound haddock, cut into 1/2-inch cubes
• 1 small red onion, quartered and thinly sliced, divided
• Kosher salt
• Cilantro leaves

 

PREPARATION

LECHE DE TIGRE

• Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

CEVICHE

• Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool.
• Meanwhile, add more water to same pot, if needed, to measure 1 inch; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2–3 minutes. Transfer to a plate; let cool completely.
• Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).
• Rub a large bowl with cut sides of chile; discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt.

Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.

Seared Local Scallops w/Bacon Brittle

*Cocktail of Apple Puree and Bourbon

 

BACON BRITTLE

• 1 ounce butter
• ¾ cup sugar
• ¼ cup light corn syrup
• ¼ cup water
• ¼ teaspoon of baking soda
• Pinch of salt
• 1 cup apple smoke bacon rendered and chopped

Method:

1. In a medium saucepan cook first 4 ingredients to light golden brown.
2. Add baking soda and salt off of the fire mixing constantly.
3. Add rendered bacon and spread on sheet pan with parchment and allow to cool completely. Can be processed coarsely or a fine powder.

KENTUCKY ORCHARD SPRITZER (Signature drink to be served with dish)

• 2 oz Jim Beam Black Label
• 3/4 oz Local Honey
• 1 oz Fresh-Muddled Meyer Lemon
• 1 oz Fresh-Muddled Granny Smith Apple
• 2 oz Angry Orchard Hard Cider
• 1 Sprig of Fresh Mint (garnish)

Method:

1. Muddle lemons and apple with honey inside shaker.
2. Add ice and Bourbon
3. Chill ingredients and strain into a Collins glass (without ice)
4. Top with cider
5. Garnish with lemon wheel and fresh sprig of mint

 

Here are the pictures from the event!

Fresh Cherry BBQ Sauce from Taste of the Nation 2013

We have the honor of being the exclusive caterer at the 2013 Taste of the Nation VIP Reception at Wolfe’s Neck Farm in Freeport.  The event benefits a number of different charities including The Good Shepherd Food Bank, Opportunity Alliance, Cultivating Community, as well as Share Our Strength’s No Kid Hungry Campaign.

One of the dishes that we are serving is a Seared Duck Breast with a Fresh Cherry Barbeque Sauce.  This sauce would go great with any poultry – serve it at your next summer barbeque or let us come prepare it for you!

Fresh Cherry BBQ Sauce

1 Yellow Onion, chopped fine
2 tablespoons Vegetable Oil
1 can Cherry Juice Concentrate
1 cup Red Wine Vinegar
3 Chipotle Peppers, stems removed
4 packages of Dried Sour Cherries
8 cloves of Garlic, chopped fine
1 tablespoon Paprika
2 tablespoons Tomato Paste
1 cup Sour Cherry Preserves
1 jar Roasted Red Peppers, with liquid
2 tablespoons Rye or Bourbon Whiskey
2 tablespoons Sugar
Salt

Directions
In a heavy saucepan, sauté onion in oil until caramelized.  Add cherry juice, vinegar, chipotle peppers, half of the dried sour cherries, garlic, paprika, and roasted red peppers.  Bring to a boil, then reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes.  Remove from heat and let cool.

In a food processor, puree the mixture together with the remaining half of the dried sour cherries, the tomato paste, roasted red peppers, and cherry preserves until smooth.  Push puree through a mesh strainer into a saucepan.  Add sugar and salt to taste.  Add whiskey and return to stove to bring back to a boil.  Reduce heat and let simmer for another 20 minutes or so.  If needed, add additional sugar/salt.