Balsamicdressingbylacasasenarestaurantinsantafenm Recipes

Steps:

• Combine balsamic vinegar, honey, mustard, garlic, oregano, salt, and black pepper in a food processor. Turn the food processor on; pour olive oil in a steady stream into balsamic vinegar mixture until salad dressing is thick and creamy.

Steps:

• Mix all ingredients EXCEPT oil together.
• Add oil to mixture and mix well with whisk or late frother.

Steps:

• Combine all ingredients in small, heavy nonreactive saucepan and cook over moderate heat till syrupy and reduced to a scant 1/4 cup, about 12 minutes.
• Cool to room temperature before using.

Steps:

• For the huitlacoche masa dumplings:.
• In a skillet, heat the oil and saute the huitlacoche and leeks, about 5 minutes. Season with salt and pepper and add the epazote. Set aside.
• For the masa bolitas:.
• In a bowl, mix the corn flour, salt and 1 1/2 cups/ 375 ml water. Knead to form your dough.
• Pinch off a golf ball-size piece of dough and press the center to form a cavity. Stuff it with some of the mushroom mixture and add some cheese. Enclose the stuffing with the masa and reshape into a ball. Cover with plastic wrap and keep in the refrigerator until ready to deep-fry.
• For the plantain salsa:.
• In a skillet over medium heat, melt the butter with the canola oil. Add the garlic, leeks and onions, and saute until translucent. Add the plantain bananas and continue sauteing, about 5 minutes. Add the bonito flakes and allspice, and continue sauteing, 2 to 3 minutes. Transfer the mixture to the recipient of the food processor and reduce into a coarse puree, keeping some texture to it. Add a little water if too thick. Season with salt and pepper.
• For the fish:.
• Preheat the oven to 400 degrees F (200 degrees C). Wrap the fish with the hoja santa leaves. Place on a baking tray and bake in the oven for about 5 minutes. Set aside.
• To deep-fry the masa dumplings, heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
• Deep-fry the dumplings until nice and golden brown, about 3 minutes. Transfer to a baking tray covered with paper towels to drain excess oil. Season with salt and pepper.
• To assemble the plate, add a spoonful of the plantain salsa on a plate, lay a piece of fish on the salsa and top with 2 or 3 masa dumplings. Garnish with chia seeds if using and toasted macadamia nuts.
• Cook's Note:.
• Chiapas cheese is a sharp cheese that tastes like aged Cheddar. You can substitute it with Cheddar cheese or any other favorite cheese.

Steps:

• Prepare the pasta by bringing water to a rolling boil in a large saucepan.
• Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes.
• Pasta should be al dente, or mostly tender but with a slight toughness in the middle.
• Whisk all of the dressing ingredients together in a small bowl.
• Cover and chill the dressing until you're ready to use it.
• When pasta is done, pour it into a large bowl.
• Add the dressing and toss.
• Add the remaining ingredients to the pasta, and toss until combined.
• Cover and chill for several hours before serving.

Steps:

• Combine all ingredients in a small, heavy nonreactive saucepan and cook over moderate heat until syrupy and reduced to a scant 1/4 cup, about 12 minutes.
• Cool to room temperature.