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
Pacific Tequila Shrimp With Cauliflower Puree
In honor of Tequila Day (July 24th) we’re happy to share a recipe for Tequila Shrimp and Cauliflower Puree from Chef Israel Reyes at Diamante Cabo San Lucas. Tequila Shrimp: 12 jumbo Pacific shrimp peeled and deveined 3 oz butter unsalted 1 oz extra virgin olive oil 0.5 oz garlic peeled and finely diced 0.5 oz parsley finely chopped 1 lime 2 oz tequila 12 pieces of baby corn 12 pieces of baby zucchini Salt and pepper to taste. Preheat a sauté pan with the olive oil. On medium heat, add shrimp and sauté for 1.5 minutes on each side. While stirring, add garlic and allow to cook for 1 minute. Continue to stir to ensure the finely chopped garlic does not burn. Add butter and allow to cook for another minute. Keep stirring. Add the juice of 1 lime, parsley. Remove the pan from the heat. Add the tequila. Allow to cook until the alcohol has evaporated. Season to taste with salt and pepper. Cauliflower puree: ½ cup diced white onions 1 fresh cauliflower (florets) 1 leaf of Napa cabbage diced 1 bay leaf 1 russet potato peeled and diced 1 oz butter unsalted 1 oz extra virgin olive oil 4 oz heavy cream Salt Pinch of nutmeg Heat a pan with olive oil and butter. Sautee diced white onions; add diced leave of Napa cabbage, cauliflower florets; continue to sauté for 5 minutes. Add heavy cream, diced potato, bay leaf and cook for about 15 minutes or until the potato dices are soft. Allow to cool down for 5 min.Blend all ingredients until the puree is smooth. Season to liking with salt and nutmeg. Enjoy!
