Wednesday, April 15, 2009

Project 5: Potato Menu

Menu by Cameron Slaugh
click the menu item to view the recipes

Red Snapper Ceviche

Tiger’s Milk Macerated Sweet Potato, Frozen “Pisco Sour”, Corn “Tuile”


2 16 ounces fillets of red snapper

20 limes


1 red onion

1 cup pure olive oil

1 bunch cilantro

2 large sweet potatoes

Corn Tuile

1/2 cup melted butter

1/2 cup sugar

1 tablespoon salt

3 egg whites

3/4 cup corn meal

1 hand full chopped cilantro

Pisco Sour

6 ounces pisco

4 ounces simple syrup

2 ounces lime juice

1 big hand full ice

1 egg white

Ceviche: Cut snapper into about 1/2 inch cubes. Juice all limes and slice red onion as thin as possible. Cook sweet potatoes in simmering water so they don’t break.

Once cooked, peel them and cut into 1/2 inch cubes, set aside. Take all ingredients, except cilantro and potatoes, and marinade for 5 minutes. Then, take juice from

marinade and pour over sweet potatoes for 5 minutes. This marinade is called leche de tigre by Peruvians, witch means tiger’s milk. After marinated mix all

ingredients and place in bowl.

Corn Tuile: Mix butter with sugar and salt, add one egg at a time and stir in corn meal just until incorporated. Add cilantro and chill batter until cold. Spread a

thin amount on a silicone mat in circle shapes. Bake 350ºF until golden brown. Take out and let cool for about 30 seconds, then roll around a wooden spoon or a

wooden dowel to get tubular shape.

Pisco Sour: Place all ingredients in blender and blend until cool and foamy.

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