Recipes

Find all of the recipes that Chef Lorena features in Stand & Stir here!

Queso Fundido

INGREDIENTS

•                       1 small tomato, chopped
•                       1 serrano chile, seeded, chopped
•                       2 tablespoons chopped fresh oregano
•                       Kosher salt
•                       8 ounces coarsely grated mild yellow cheddar
•                       8 ounces coarsely grated Monterey Jack
•                       1 tablespoon all-purpose flour
•                       12 oz pork belly, cooked, diced, crispy
•                       1/2 cup minced onion
•                       1/2 cup lager
•                       Tortilla chips
RECIPE PREPARATION
•       Mix tomato, chile, and oregano in a small bowl. Season with salt; let salsa stand for 30 minutes.

•       Meanwhile, toss both cheeses with flour in a medium bowl.
•       Cook diced pork belly  in a medium sauté pan over mid high  heat, until it begins to render, about 1 minute. Add onion and continue cooking until PB is crispy and onion is soft and translucent, about 5 minutes.

•       Transfer PB mixture to a small bowl; return saucepan to heat. Add beer; simmer, stirring occasionally and scraping up any browned bits. Whisking constantly, add cheese mixture a 1/4-cupful at a time, allowing it to become blended and smooth between additions. Stir in PB mixture.
•       To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly.

•       Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side.

SPICY PICO DE GALLO
Ingredients:
2 whole ripe tomatoes, diced small
½ cup green bell pepper, diced small
½ cup red bell pepper, diced small
2 yellow onions, diced small
1 red jalapeño, diced small
3 tablespoons fresh flat-leaf parsley, finely chopped
4 tablespoons distilled white vinegar
2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
3 tablespoons water
1 teaspoon kosher salt
Method:
In a nonreactive bowl, place tomatoes, peppers, onions, jalapeño, and parsley. Toss with vinegar,
lemon juice, olive oil, and water. Season with salt.
Let pico sit at room temperature for 15–20 minutes before serving.

Finish with crispy chopped  PB and minced cilantro.

Wagyu Churrasco with Black Garlic Mole

Black Garlic Mole

  • In a saucepan on medium heat, add 1/4 cup fresh peeled garlic
  • 1/4 cup peeled black garlic
  • 1 tbsp cumin or coriander seeds
  • 2-3 sprigs of thyme
  • 1/2 cup hoisin sauce
  • 1/2 cup soy sauce
  • 1 tbsp cayenne pepper
  • 1 1/2 cup of vegetable oi.
  • Simmer – not boil for 10/15 minutes – When the regular garlic is brown, it’s done.
  • Remove the sprigs of thyme from the black garlic mole
  • Add directly to the blender – Blend until nice smooth
  • Pour into bowl

Shallot Escabeche 

  • 6 shallots shaved
  • Adjust the mandolin to 1/8 inch for thinly sliced shallots – slice all
  • In a large bowl all al ingredients
  • In a saucepan, on medium-low heat
  • Add 2 cups vegetable oil @ 300 degrees
  • Pour boiling oil into the bowl of escabeche
  • Add the BOUQUET GARNI
  • 1 cup sherry vinegar (mix all together)
  • Let the escabeche marinate for at least 30 minutes – set to the side
  • In a bowl, add 1 cup arugula
  • 1/4 cup escabeche shallots on top of arugula
  • Use the escabeche pickling juice as your vinaigrette
  • Mix with your hands
  • Adding a pinch of salt & pepper to the salad
  • Add more arugula if desired
  • NOTE(This last up to 3 weeks)

Create Bouquet Garni for the Herbs

  • Rubber band & Cheesecloth
  • 6 shaved shallots
  • 2 cups vegetable oil
  • 2-3 sprigs of thyme
  • 2 bay leaves
  • 1tsp black peppercorn
  • 1 tsp red chile flakes
  • 1 tsp coriander seed
  • Wrap from the corners and rubber band the top.
  • You can remove this later out of the marinade.

 

Churrasco Steak (Skirt Steak)

  • 3 huge pinches of salt, from the top – EACH SIDE
  • Massage the salt into the churrasco steak
  • At the grill, add the 8 oz. Churrasco Steak Wagyu cooked to desired temp
  • Grill each side 2/3 minutes
  • Once finished, brush 1/2 cup black garlic mole right onto the meat. Baste both sides
  • Put back on the grill and cook for another 1 – 2 minutes per side
  • Let it rest for 1 – 2 minutes
  • Cut across the grain of the meat – slices
  • To plate, brush (or spatula) the garlic mole to the middle of the plate (BOTH SIDES)
  • Place the churrasco steak on top of the mole sauce – evenly across the mole
  • Place some of the shallot escabeche on top of the steak