CALA Alliance is going to hold the most exciting Latin American culinary event of the year.
6617 N. Scottsdale Road, Suite 103
Scottsdale, Arizona 85250
Executive Sous Chef Chaz Frankenfield, Sheraton Phoenix Downtown Hotel
Sheraton Phoenix Downtown Hotel
340 N. Third Street
Phoenix, Arizona 85004
· 2 ripe avocados
· ½ red onion, minced (about ½ cup)
· 1 each jalapeño pepper, removed seeds, minced
· 2 tablespoons cilantro, finely chopped
· 1 each fresh lime
· ½ teaspoon kosher salt
· Freshly grated black peppercorn to taste
· ½ ripe Roma tomato, chopped
1. Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
2. Using a fork, roughly mash the avocado. (The avocado should be a little chunky.) Add the minced onion, tomatoes, cilantro, lime, salt and pepper.
3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4. Garnish with whole cilantro leaf, sliced red radishes or jicama.
5. Serve with tortilla chips or your favorite Mexican dish!
· 4 pounds duck legs (not confit) or 1 whole duck (or chicken), 4 to 5 pounds
· 2 heads garlic
· 2 poblano or Anaheim chilies or 2 cans of green chilies
· 1 teaspoon chili powder
· 3 jalapeños, remove seeds and mince
· ¼ cup fresh cilantro, chopped
· ½ cup white corn kernels, roughly chopped
· Salt and pepper to taste
· 1 pound goat cheese
· ½ pounds Oaxaca cheese or Jack cheese shredded
· 10 large flour or corn tortillas
1. Preheat oven to 450 degrees.
2. Rinse the duck with cold water and pat dry with paper towels. Season the duck with salt and pepper and place in roasted pan breast side up. Roast 30 minutes to render fat from duck. Then turn oven down to 350 degrees. Continue to roast for about 2 hours. If cooking duck legs, following same cooking procedure, but reduce cooking time to 45 minutes after rendering fat process is completed.
3. While the duck is cooking, roast the garlic and peppers. Without peeling, cut off about a ¼ from the top of each garlic head. Wrap the garlic heads loosely with foil and place in oven for about an hour or until the garlic becomes very soft. Remove from oven and let cool. To remove the roasted garlic from the husks, just squeeze it out the open end into a bowl. Cover with plastic wrap and refrigerate until needed.
4. Roast the Poblano or Anaheim chilies under a broiler, turning occasionally. Other methods of roasting can be done by blackening the peppers on a hot grill, in a dry cast iron pan or by holding the peppers with tongs over your gas stovetop. The peppers do not need to be completely blackened and will actually have a burnt taste if you over do it. Once blackened, transfer the peppers to a bowl and cover with plastic
5. When the peppers have cooled, remove the blackened skin with your fingers and discard. (If you are sensitive to pepper oil, you may want to wear gloves). Use a paring knife to cut a slit in the pepper and remove the seeds and stem. Do not rinse the peppers in water as this will remove a lot of the flavor, some seeds are okay. Cut the peppers into thin strips or dice.
6. Remove duck from oven and let cool. Remove and discard skin. Pull duck meat from the bone and shred the meat with your fingers or by using two forks. Toss the duck meat with 1 teaspoon chili powder and refrigerate until needed (up to one day ahead).
7. In a mixing bowl combine duck, roasted garlic puree, diced roasted peppers, jalapeno, cilantro, chopped corn, goat cheese and Oaxaca cheese. Gently mix all ingredients together.
8. Place quesadilla mixture on one half of a tortilla. Then in a hot pan place quesadilla and let bottom tortilla get light brown, then flip quesadilla over and brown the other side. Cook quesadilla till cheese is melted. Cut in ½ and serve with your favorite salsa or guacamole. Enjoy!
Mole-Spiced Peanut Cracker Jacks
- 1 cup raw yellow popcorn kernels
- ¼ cup grapeseed oil
- 1 cup brown sugar
- 1 ½ cups unsalted butter
- ½ teaspoon fine sea salt
- ¾ cup light corn syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- 1 cup mole-spiced peanuts*
Mole-Spiced Peanut Recipe
- 1 cup unsalted dry-roasted peanuts
- 2 dried ancho chiles or 2 tablespoons ancho chile powder
- 2 dried guajillo chiles or 2 tablespoons guajillo chile powder
- ¼ teaspoon ground allspice
- 1 teaspoon ground cumin
- 2 teaspoons grated orange zest
- ½ teaspoon cayenne pepper
- 3 tablespoons sugar
- 2 tablespoons canola oil
- Kosher salt
Preheat the oven to 425 degrees F. Line a baking sheet
with foil. Mix the peanuts in a large bowl with chiles and spices.
If using dried chiles, pull off the stems and scrape out the seeds. Tear the chiles into 2-inch pieces. Put the chiles, allspice, cumin, orange zest and cayenne in a spice grinder and pulse until the chiles are ground. (If using chile powder, mix the ingredients in a bowl.) Add to the nut mixture. Add the sugar, canola oil and 2 tablespoons salt. Stir with a fork to evenly coat.
Pour the mixture onto the prepared baking sheet. Bake 2 minutes, then stir with a fork and continue baking until lightly golden, about 2 more minutes. Pour the nuts onto a clean baking sheet to cool.
Preheat oven to 250 degrees F.
Without using butter or salt, pop the popcorn. Grapeseed oil works the best.
In a medium pot, bring the brown sugar, butter, sea salt, and corn syrup to a boil for 3 minutes. Remove the mixture from heat. Add the vanilla and baking soda and mix well.
Pour the mixture over the popped popcorn. Using a rubber spatula, toss together so that all of the popcorn is coated. Be very careful as you work with hot sugar as it can produce severe burns.
Once the popcorn is coated, spread the mixture onto a baking sheet and bake for approximately 45 minutes, stirring every 15 minutes. Be sure to add in the mole-spiced peanuts after 30 minutes. Remove the mixture from the oven and allow to cool.