PLATAS
- Lemongrass Coriander Cured Tuna and Salmon with Parsley, Sage, Rosemary, Thyme AiolI, Spicy Tomato Sauce and Cranberry Orange Sauce
- Chipotle Marinated Flatiron Steak with Frijoles, Pineapple Lime Chili Salsa and Cranberry Orange Sauce
And then it was on to the main courses. For Jay, another recipe stolen/graciously given by Langdon Hall. They use a homemade Scandinavian style cure on fresh albacore substituting in fresh lemongrass and coriander for the standard dill weed. An inspired choice that went perfect on the fresh tuna and Atlantic salmon end pieces.
For the presentation, I sliced both the filets and then reassembled them with alternating pieces on the salmon skin. These were served with a “flag” composed of the spicy tomato sauce, the aioli and the first appearance of a homemade orange cranberry sauce made from a bag of organic cranberries, the flesh and juice of a navel orange, 1 cup of sugar and water each, and seasoned with cinnamon. I must say that it did look better in my head than it did on the plate, so I was slightly disappointed in myself at that. Jay ended up sharing his main with all of us due to the humongous size of his dish as I wanted the entire fish skin covered for my presentation.
For the meat eaters, a dish I blatantly stole from chef Elia Herrera at Los Colibris, an upscale Mexican resto in downtown Toronto. One of their signature dishes is a delicious grilled flatiron steak served on a bed of refried beans and topped with a large fried queso fritter. It’s extremely rich, savory and flavorful but Jay’s most frequent comment is that the style of cuisine lacks acidity.
Ahem Having lived in Central America, I know that the reason for this is that LIMES are used there on food the way we use salt and pepper here and you’re supposed to ask for some wedges so you can liberally squeeze some onto your food. Nevertheless, I graciously decided to resolve the problem for everyone as follows.
First, I marinated the steaks in a blend of two canned chipotle adobo peppers, 2 tsps of the adobo sauce from the can, 1/2 cup pineapple juice and 1/2 cup of the brandy/grappa combo. These were then pan-grilled at high heat and sliced against the grain. They were plated on a bed of refried beans made from boiled mashed black beans seasoned with salt, pepper, cumin and lime juice. This was then topped with a sprinkle of sea salt and a pineapple salsa made from half of a fresh diced pineapple, a single chopped red Thai chili, sea salt, a cup of chopped Vidalia onion, the juice of half a lime and fresh coriander leaves. More of the cranberry orange sauce was served on the plate as well.
This was delicious but to be honest as soon as I tasted the finished dish, I knew I had left out one and possibly even two crucial ingredients. The first was cumin which chef Elia definitely uses and I knew it immediately. The other I suspect to be used is bitter chocolate or at least cocoa. Jackie really liked this dish but the others who have been to Los Colibris before knew it wasn’t the same and Elia’s is definitely better. Fortunately, I have three flatiron steaks leftover with which I can attempt a much better recreation.
POSTRE
- Ontario Peach Bavarois, Hetszolo Tokaji Gel and Borracho Sponge Cake
Finally, the Postre aka dessert is blatantly stolen from one of our fave new restaurants Borealia which I have previously posted restaurant porn from in this forum. They make a Strawberry Bavarois topped with a Madeira gel and served with chocolate cookie crumble on the side.
I decided to use that inspiration for my own dessert with a number of modifications. First, I made a sponge cake base by whipping up two eggs, 1 cup of sugar and a teaspoon of vanilla. To this I added 1 cup of whole wheat flour a 1 tsp of baking powder. Then I melted 1 TBSp butter in 1/2 cup of milk and added it in. This was baked at 300 for 40 minutes in a toaster oven. Important for a sponge cake: do not cream the butter and sugar together first before adding the eggs and then the flour or you wind up with a traditional cake – bakes high but has crumbly texture. For a sponge cake, the eggs must be aerified first, the flour added, and the butter and liquid last. You end up with a lower but much lighter cake. Once finished, I drizzled the cake with some of the brandy/grappa combo I had already set aside.
For the bavarois, I gently stewed 2 cups of frozen Ontario peaches I bought myself at a farmer’s market with 1/3 cup of sugar and the remnants of the brandy/grappa combo. To this I added 2 packets of pre-softened gelatin and combined. Once cool, I beat 1 cup of whipped cream until double in volume and then gently folded in the peach gelatin mixture. This was poured onto the cooled cake base and chilled to set. While that chilled, I opened a bottle of Hetszolo 2000 5 Puttonyos Tokaji and softened 1 package of gelatin in half of the bottles contents and then gently heated until dissolved. This was poured on the solid bavarois base for my third and final layer.
For plating, I cut the bavarois into diagonal pieces, melted some Lindt white chocolate wafers and drizzled this over the bavarois and then pooled it on one side. Then I dropped dollops of the orange cranberry sauce on top of the bavarois and pooled some on the other side as well as adding an orange slice. Voila, restaurant style dessert. I think this picture doesn’t do the dish enough justice, it actually came out quite well. I think a solid black plate and a different camera angle would have helped out more.
Thus concluded the highly-successful first TWEC dinner of 2015, made all the better by the company, the generous sharing of wines, and the induction of our first female wine elitist. Oh yes, there were plenty of wines but you gotta go see Mike Grammer’s post on the Wine Talk forum for notes and wine porn.