Avocado-Basil Ceviche

Avocado-Basil Salsa

2 ea. Hass avocado

6 tbsp. fresh lime juice

15 ea. basil leaves

½ cup cilantro

2/3 cup avocado oil

2 cups water

½ tbsp. salt

Prep: Blend all ingredients together (except oil), slowly add oil and salt to taste, set aside

Fish:

2 lbs. fresh, local sea bass (could also use halibut or snapper)

4 cups fresh lime juice

2/3 cup fresh orange juice

1 tbsp. salt

2/3 cup Avocado oil (can also use grapeseed oil)

Garnish:

½ Red onion, thinly sliced

Cilantro

4 ea. Radish, sliced

Pink Peppercorn (Ground) to taste

Prep:

Cut fish into ½ inch squares; add the citrus juices and fish into glass bowl and let cook for 20-30 minutes. Cover and chill in refrigerator.

Once cooked, drain excess juice and add sea salt to taste

Place the avocado-basil salsa on a platter, top it off with fish and garnishes

Achiote-Kumquat Glazed Pork Tenderloin

3-4 lbs. pork tenderloin

4 sprigs rosemary

16 sprigs thyme

12 ea. garlic

1 medium shallot

2 tbsp. achiote rub

1 cup fresh orange juice

1 tbsp. salt

Kumquat glaze:

1 lb. kumquats sliced ¼ in. thick and seeded

2 cups water

2 cups sugar

Prep:

  1. To make kumquat syrup, boil water and sugar until it becomes a syrup consistency
  2. Place the syrup in a container, add kumquats and let cool
  3. In a blender, combine de-stemmed herbs, garlic, shallot, achiote rub, orange juice, salt, and set aside
  4. Add 2 cups of kumquat syrup to blender until well combined
  5. In a 1 gallon sealable bag, pour marinade and add pork tenderloin
  6. Let marinade 6-24 hours

Grilling:

  1. Remove tenderloin and allow to sit at room temperature for approx. 30 minutes

            2. Cook for about 12 to 15 minutes on grill, turning every 2 minutes, until it reaches internal temperature of 140 degrees
    
    
    
        3. Garnish with cilantro leaves and kumquats
    

Tropical Quesadilla

12 ea. flour tortillas

2 cups monterrey jack cheese

6 oz. goat cheese

2/3 cup pineapple, grilled and sliced

10 oz. plantain, fried and diced

1 cup mango, diced

4 oz. red pepper, roasted

1 mint sprig, chopped

1 ea. jalapeno, diced

Prep:

  1. In a bowl, combine plantain, mango, red pepper, mint, jalapeno, and set aside
  2. Spread goat cheese and jack cheese on tortilla
  3. Divide mango mixture on one half of tortilla
  4. Grill quesadilla until cheese is melted
  5. Cut each into 4 wedges

Amber Erisman Kitchen Assistant Surfas Culinary District, Orange County ambere@surfasonline.com (714) 453-COOK x740 (714)640-8888 - fax [Surfas - Email Signature Hyperlink]http://www.culinarydistrict.com/

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