Search
categories
CB2 tweets

Entries in Adam Pearson (43)

Wednesday
Jun152011

recipe: pineapple ginger agua fresca

Directions for the simple syrup:
3/4 C sugar
3/4 C water

3 pieces of fresh ginger cut into 1/2” coins

Bring water and sugar to a boil, then add the pieces of ginger. Remove from heat and let cool completely. Strain and discard the ginger.

Directions for the drink:
4 C fresh pineapple, cut into chunks
10-14 C water

Puree the pineapple with 2 to 4 cups of water and strain to remove any pulp. Hint: puree in batches and use a fine sieve or cheesecloth to strain solids out of the liquid.

Add the simple syrup to the strained liquid and dilute with the remaining water—adjusting sugar and water to taste—then serve cold over lots of ice.

Adam’s hints:
—these recipes are very easy to alter to your taste so if you have a sweet tooth, use a little more syrup. Or, if you like a thicker drink, use less water—it’s a very forgiving drink.
—remember that when blending the fruit, work in batches so the blender isn’t overloaded—and the fruit stays in it instead of all over the kitchen walls!
—make a little extra herb infused simple syrup to use in other drinks like margaritas or punches—it’ll kick them up a notch!

Wednesday
Jun012011

recipe: spicy shrimp skewers

12 tiger shrimp, cleaned and peeled with tails
4 bamboo skewers
2 tblsp extra virgin olive oil
1 tblsp garlic powder
2 tsp smoked paprika
1 tsp ground cumin
1 tsp cayenne pepper
1/2 tsp chili powder
juice of 1 lime
salt and pepper

1 head butter lettuce, separated
1 orange, peeled and segmented
2 radishes, thinly sliced

1-1/2 tblsp white balsamic vinegar
1 tblsp Dijon Mustard
2 tsp honey
juice from 1/2 lime
1/2 C extra virgin olive oil
salt and pepper
Serves 4

Directions:
In a large bowl, toss together the shrimp, olive oil, garlic powder, paprika, cumin, cayenne pepper, chili powder, lime, salt and pepper.
hint: while this mixture is marinating, separately soak skewers in water and pre-heat grill to medium-high—about 30 minutes.

In another bowl, whisk together the balsamic vinegar, mustard, honey, lime juice and olive oil—salt and pepper to taste.

Insert a skewer through 3 shrimp and grill for a few minutes on each side.

Create a bed with the lettuce leaves, radishes and orange segments and place a grilled shrimp skewer on each—drizzle with vinaigrette and serve.

Adam’s hints:
—this is a great summer salad and nice additions or alternatives are avocado and grapefruit.
—when plating this salad, be conscious of showing off all the great ingredients—remember guests will be eating with their eyes first!

Wednesday
May182011

recipe: strawberry thyme agua fresca

Directions for the simple syrup:
1/2 C thyme, loosely packed sprigs

3/4 C sugar

3/4 C water

Bring the water and sugar to a boil and then add the thyme. Remove from heat and let cool completely. Strain and remove the thyme.

Directions for the drink:

 4 C strawberries, fresh or frozen
10-14 C water

Puree the strawberries with 2 to 4 cups of water and strain to remove any pulp.
hint: puree in batches and use a fine sieve or cheesecloth to strain solids out of the liquid.

Add the simple syrup to the strained liquid and dilute with the remaining water—adjusting sugar and water to taste—then serve cold over lots of ice.

Adam’s hints:
—these recipes are very easy to alter to your taste so if you have a sweet tooth, use a little more syrup. Or, if you like a thicker drink, use less water—it’s a very forgiving drink.
—remember that when blending the fruit, work in batches so the blender isn’t overloaded—and the fruit stays in it instead of all over the kitchen walls!
—make a little extra herb infused simple syrup to use in other drinks like margaritas or punches—it’ll kick them up a notch!

Wednesday
May042011

recipe: basic tamales

1-1/3 C manteca (or shortening)
3 C masa harina
2 tsp baking powder
1 tsp salt
2-1/2 C beef broth, warmed
8 oz dried corn husks (1 package)
Makes about 20

Directions:
Soak the dried husks in warm water for at least 3 hours—or overnight—to make them pliable and easy to handle.

Place the manteca in a standing mixer and mix on medium speed until light and fluffy—about 5 minutes.

In a large bowl sift together to the masa, baking powder and salt. Add the masa mixture to the whipped manteca, on low speed, until just combined.

Slowly add the warm broth to the masa/manteca mixture until a light spongy dough forms.

To assemble the tamales, place two soaked husks on a clean surface, overlapping by about 1-1/2”. Place 1/4 cup of the tamale mixture over the center of the husks and gently spread the mixture. If using filling, place filling mixture over the tamale mixture at this time.
hint: leave a 1” boarder on both side of the husks since they will be tied with strings as shown.

Fold the sides of the husks into the center and place in a steamer—seam side down—for about 1-1/2 hours, or until the tamales separate easily from the husk when unwrapped.

Adam’s hints:
—this is all about presentation so jazz them up with colored corn husk ties
.
—for the colored ties:
add a few tablespoons of food coloring to the boiling water when soaking a few of the dry corn husks—we used thick gel food coloring which can be found any cake decorating or craft store. Once the hunks were fully dyed—which took about 1 hour—they were removed from the dye bath and cut into 1/2” strips. This can be done a day in advance—just store them in an air-tight container to keep them moist and pliable.
—to tie the colored ties:
after filling the tamale with the masa, roll the husk around the filling to make a tube and use the 1/2” strips of husk to the the ends. Some husks are just thicker than others—look for one that’s not too thick that it’s hard to work with, and not too thin that it might break.
—for a refined presentation, simply fold under the ends of the tamales and skip the colored ties entirely.

Wednesday
Apr272011

recipe: cucumber lemongrass agua fresca

Directions for the simple syrup:
3/4 C sugar

3/4 C water

4 pieces of lemongrass, smashed and chopped

Use a wooden rolling pin to beat and smash the lemongrass. Bring the water and sugar to a boil and then add the pieces of lemongrass. Remove from heat and let cool completely. Strain and discard the lemongrass.

Directions for the drink:

4 C English cucumbers, skin on and chopped
10-14 C water 

1/2 C fresh lime juice
salt

Puree the cucumbers with 2 to 4 cups of water and strain to remove any pulp. Hint: puree in batches and use a fine sieve or cheesecloth to strain solids and seeds out of the liquid.

Add the simple syrup to the strained liquid and dilute with the remaining water—adjusting water and salt to taste—then serve cold over lots of ice.

Adam’s hints:
—these recipes are very easy to alter to your taste so if you have a sweet tooth, use a little more syrup. Or, if you like a thicker drink, use less water—it’s a very forgiving drink.
—remember that when blending the fruit, work in batches so the blender isn’t overloaded—and the fruit stays in it instead of all over the kitchen walls!
—make a little extra herb infused simple syrup to use in other drinks like margaritas or punches—it’ll kick them up a notch!