RECIPES: Menu items from Province restaurant's Latin dinner series

Chef David from Province restaurant prepared a few dishes from an upcoming Latin dinner series.

By Province Restaurant

torrejitas de maíz | crispy corn fritter

Crispy Corn Fritter Ingredients:
·    1 pound blistered cooked corn
·    1 cup sifted flour
·    1 tablespoon baking powder
·    ½ teaspoon salt
·    ½ teaspoon black pepper
·    1 egg beaten
·    2 tablespoons red onion diced
·    2 tablespoons jalapeño diced
·    2 tablespoons red pepper diced
·    2 tablespoons yellow pepper diced
·    3 ounces beer
·    1 teaspoon Tobasco sauce
·    2 tablespoons ancho puree
·    Roasted garlic aioli

Preparation:
1.    Cut the corn off the cobs, sautee in a medium sautee pan. Cool.
2.    Add the dry ingredients in a medium bowl and mix and fold.
3.    Next add the rest of the ingredients. Fold together with a rubber spatula.
4.    Spoon the mixture using two spoons into the fryer or shallow pan at 350 degrees and brown.
5.    Sauce with roasted garlic aioli.


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Bass Ceviche

Bass Ceviche Ingredients:
·    1 cup farm raised bass, cut into a ¼-inch dice
·    ½ cup tomato, small diced and seeded
·    2 tablespoons red onion, minced
·    2 tablespoons poblano, small diced
·    1 teaspoon jalapeño, minced
·    ¼ cup lime juice
·    ¼ cup coconut water
·    ¼ cup olive oil
·    2 tablespoons cilantro, chopped
·    Salt and black pepper to taste
·    1 small bowl tortilla chips

Preparation:
1.    In a medium mixing bowl combine bass, tomato, red onion, poblano, jalapeño, lime juice and coconut water.
2.    Toss ingredients to coat.
3.    Marinate for at least one hour stirring occasionally.
4.    Gently fold in olive oil, cilantro, salt and pepper.
5.    Serve with your favorite tortilla chips.

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Bistec Encebollado con Casamiento

Bistec Encebollado con Casamiento Ingredients:
·    1 white onion, julienne
·    1 cup vegetable stock
·    ¼ cup sherry vinegar
·    ¼ cup white wine
·    ¼ cup honey

·    4 x 8-ounce sirloins
·    Salt and freshly ground black pepper
·    1 ounce olive oil

·    4 cups cooked black beans
·    4 cups cooked white rice
·    2 tablespoons chopped cilantro
·    Picked cilantro to garnish

Preparation:
1.    In a small pot, add onion, vegetable stock, sherry vinegar, white wine and honey.
2.    Cook on medium heat for about 20 minutes or until onions are tender.
3.    Heat a cast iron pan on high heat. Aggressively season steaks and rub with olive oil.
4.    Once pan is hot, place steaks in pan. Sear for 3-4 minutes and flip.
5.    Cook to desired temperature.
6.    In a small pot, heat black beans and rice together until warm. Finish with chopped cilantro.
7.    To serve, pile onion on top of steak and garnish with cilantro. Serve with beans and rice.                        

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Black Beans

Black beans ingredients:
·    ¼ cup red onions
·    2 tablespoons leeks
·    3 tablespoons red pepper
·    3 tablespoons yellow pepper
·    ¼ cup poblano
·    2 tablespoons fennel
·    1 teaspoon jalapeño
·    ¼ cup carrots
·    ¼ cup celery
·    1 quart soaked black beans
·    2 quarts pork stock
·    1 cup sherry
·    1 each sachet (thyme, cumin, bay leaf, peppercorns)
·    1 tablespoon cumin
·    1 teaspoon smoked paprika
·    Salt and pepper to taste

Preparation:
1.    Caramelize vegetables. Once caramelized add cumin, paprika, salt and pepper.
2.    Deglaze with sherry, reduce until almost gone.
3.    Add beans, stock and sachet.
4.    Simmer until tender (about 30 min).


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You are invited to try a Latin Passport Dinner Series every Saturday in Province through July 2013.
Price is $35++ per person.
Additional wine pairings are available.

Province (restaurant is located at The Westin Phoenix Downtown)
333 N. Central Avenue, Phoenix, AZ 85004
Phone Number: 602-429-3600
Website: http:// http://phoenix.provincerestaurant.com
Facebook: facebook.com/ProvincePhoenix
Twitter: @provincephx

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