Apple Pie
Apple Mix Filling Ingredients: 5 cups thinly sliced, peeled apples 1 cup sugar 3 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground nutmeg Pie Crust Ingredients: 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup butter, chilled and diced 1/4 cup ice water Pie Crust Directions: In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Divide the ball in half, wrap each half in plastic and refrigerate for 4 hours or overnight. Heat oven to 350°F. Roll out the bottom crust. Place the pie crust in ungreased 9-inch pie plate. Press firmly against side and bottom. Apple Mix Filling Directions: In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second rolled out crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
Grilled Avocado And Heirloom Tomato Salad
Grilled Avocado and Heirloom Tomato Salad Vinaigrette: 1 medium beet, diced 2 tbsp. plus ½ cup extra virgin olive oil Salt and pepper ¼ cup rice vinegar ¼ cup plus 2 tbsp. honey Preheat oven to 350. Toss diced beet with 2 tbsp. olive oil. Sprinkle with salt and pepper. Roast in oven for 15 to 20 minutes or until tender. Cool. In a blender or food processor, blend the cooled beets with the rice vinegar, honey and remaining olive oil. Salt and pepper to taste. Salad: ½ avocado cut into 4 wedges 2 tbsp. extra virgin olive oil 1 medium heirloom tomato, diced ½ cup baby carrots peeled and poached 1/3 cup baby corn Lemon Brush avocado wedges with 2 tbsp. of olive oil. Sprinkle with salt and pepper. Grill for 2 minutes. Cool, peel and set aside. In a bowl, mix together the diced tomatoes, baby carrots and baby corn. Add the grilled avocado wedges, salt and pepper and squeeze of lemon. Toss with prepared beet vinaigrette and serve.
Kurobuta Pork Chops
Our dish of the month is Kurobuta Pork Chops a specialty of Chef Israel “Izzy” Reyes at Diamante Cabo San Lucas. Ingredients 4 double cut kurobuta pork chops 2 bunches of asparagus 6oz extra virgin olive oil Kosher salt Freshly ground pepper 2lb fresh figs 1lb brown sugar 4oz chopped ginger 4oz chopped garlic 4oz Ají Amarillo paste 6 russet potatoes ½ lb butter 2 cup whipping milk Salt to taste Pork Chops Preheat the oven to 350°F. Season pork chops with salt and pepper. In an ovenproof pan, put 1oz of olive oil and on high heat, sear the pork for about two minutes on each side, until nice and brown. Add a spoon full of butter and put into the oven for 9 minutes for a medium cook. Organic Fig Chutney In a large saucepan, heat 5oz olive oil over medium heat. Add the garlic, ginger and cook about 4 minutes. Add the figs and stir well, cook it for another 4 minutes. Add the brown sugar and Ají Amarillo paste, let it cook at a steady simmer for 60 minutes. Add a pinch of salt. Whipped Mash Potatoes Peel the potatoes and cut into 1-inch chunks. In a saucepan put whipping cream and ½ lb of butter, reduce to a half and reserve. Cook potatoes in a large pan of boiling salted water over medium heat for 20 minutes or until it is tender. Pass through a china cap strainer, helping yourself with a big spoon. Add whipped cream reduction and salt to your liking. Asparagus Grill with olive oil for 2-3 minutes. Season with salt and pepper. Serves 4 People
Cinco de Mayo Recipe from Chef Izzy – Mexican Street Corn on the Cob
Cinco de Mayo (Fifth of May) commemorates Mexico’s victory over the French army at the Battle of Puebla in 1862. In Mexico, Cinco de Mayo is celebrated with parades, dancing, mariachi bands, colorful festivals, and traditional Mexican food and drink. If you are celebrating at home, our Chef Israel (Izzy) shared one of his signature recipes you can easily follow: Mexican Street Corn on the Cob. At Diamante we are sourcing all the herbs from our organic garden! Serve 6 portions: INGREDIENTS 6 yellow sweet corn on the cob 1 tablespoon kosher salt 4 oz unsalted butter 4 leaves of Epazote (Mexican herb) Water for cooking (sufficient to cover the corn) 6 think wooden sticks 2 cups finely grated Cotija cheese 1 cup of Mayonnaise 3 tablespoon Salsa Valentina INSTRUCTIONS Place the corn in a pot and add water until the corn is completely covered with water. Add salt, butter and Epazote leaves. Allow to cook on medium heat for 15 minutes. Drain the water. Push the wooden sticks into the thickest center of the cob. Holding the cob on the wooden stick, spread mayonnaise on the corn and roll in to Cojita cheese. Place the corn on the cob on a plate and serve with Salsa Valentina.
