RECIPES: Masterchef, IronChef contestants cook in the Valley

Masterchef contestant David Martinez and IronChef contestant Tyler Burke have teamed up with Cartel Coffee Lab to bring you Una Noche en Mexico.

These two young chefs are eagerly looking to give the Valley a new take on old Mexican food classics. Think about those Mexican dishes you haven't met yet.

The concept of this menu is new and innovative. There wont be any cheese, pinto beans or tortillas in site. They want to make dishes that will remind you of what have had before without the heft.

These three dishes are interpretations of what you will have on Aug. 30 or 31 at Eisen and Meister with Cartel Coffee Presents: Una Noche En Mexico.

eisen-and-meister.brownpapertickets.com


Dish 1: As the summer is winding down use this Gazpacho recipe to cool down
.5 c water to get blender started and keep it from sticking
1.5 cucumbers, peeled, seeded
1c lychee
½ sweet onion
½ c cilantro
mint leaves
1 small clove garlic
3 tablespoons extra-virgin olive oil
¼ sour cream
blanched almonds
TT sesame oil
TT salt
TT freshly ground black pepper
TT hot sauce
TT Lemon juice
Everyone in blender. You may have to shake blender a bit, or stop it and mix it with spoon somewhat. Strain, cool, serve.

Garnish with/
Shrimp
Sliced Avocado
Diced tomato
Diced Onion
Chopped Cilantro
Drizzle Olive oil
Balsamic vinegar

Optional garnish
Your favorite croutons for a sweeter twist add melon, to the blender and as a garnish and use fresh orange juice instead of lime.


Dish 2: We are having at Una Noche En Mexico Mole as Dessert
Chicken Mole Negro
Chicken stock 3 cups
4 Chile Pasilla
3 Chile negro
3 Chile mulato
Pine nuts
almonds
Seasame seed
2 Tomatos
1 Onion
6 cloves Garlic
6 Clove
1tbs Pepper corns
1tbs Oregano
½ cup Black Raisins
Stem and seed chiles. To stock add oregano, chiles, tomatos, onion, garlic and black raisins. Set on a simmer until chiles & raisins are reconstituted. In pan lightly roast clove, pepper corns, sesame, pine nuts. Once everything is simmered and roasted place in blender. Blend until smooth. Strain add salt and pepper TT. Set aside.

Chicken
Salt
Pepper
Sauté
Salt both sides of chicken breast. Sauté on both sides 3 mins. place in 350F oven for 15 minutes*. Take out of oven let sit in pan on stove for five minutes. Cut on diagnol.

White beans
2.5 Dry White beans
1 Onion
1 bulb cloved Garlic
4 Serrano pepper
12 sprigs Cilantro
TT Salt
Everyone in the pool with 6 cups water. Set on simmer, let simmer until beans are completely tender but not falling apart. About 4 hours. If you have a pressure cooker this works in about 45 minutes, if you soak over night you need about 2 hours. If you have a crock pot, set when you go to work on cook and when you come home your beans will be perfect*.


Dish 3: At Una Noche In Mexico we are having Mexican Chocolate as a flan
Coconut flan

Caramel
1c White sugar & Water

Flan
6 large eggs
1 14oz can sweetened condensed milk
2 13 oz cans evaporated milk
1 teaspoon vanilla1 tablespoon vanilla extract
1/2 teaspoon salt
1tbs coconut extract

Everyone in the blender. Pulse for about 3 minutes. Pour into individual ramekins. Place in water bath that sits half way up the ramekin. Bake at 325 for 1hr*. Set in Fridge.

*All stoves, ovens and pans are different. Times may need to be varied. Make sure you temp your chicken. Do not consume raw chicken. Cook all poultry to minimal safe internal temperature of 165° F (74° C). With the flan it should be firm but wiggle.

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