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Para os Dias de Aventura

Jen compartilha receitas inspiradas em suas viagens, trazendo seus sabores favoritos de todo o mundo para sua própria cozinha: poke nachos, grilos (sim!) e beignets de café.

food
home

Para os Dias de Aventura

Jen compartilha receitas inspiradas em suas viagens, trazendo seus sabores favoritos de todo o mundo para sua própria cozinha: poke nachos, grilos (sim!) e beignets de café.

Supplies

Dough

  • 1/2 cup warm water
  • 1 1/4 teaspoons active dry yeast
  • 1/4 cup sugar
  • 1/2 cup evaporated milk
  • 3 tablespoons espresso, room temperature
  • 1 egg, beaten
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons shortening
  • Oil, for frying

Café Au Lait Glaze

  • 2/3 cup powdered sugar
  • 1 tablespoon cold espresso
  • 1 tablespoon evaporated milk
  • Pinch of salt
  • Powdered sugar, for dusting

Passo a passo

Dough

  1. In a large bowl, combine warm water (about 115 degrees), yeast, and sugar. Allow to bloom and become foamy, about 10 to 12 minutes.
  2. Whisk in evaporated milk, espresso and egg. Whisk in half of the flour and salt.
  3. Switch to a spoon and mix in the shortening and then the rest of the flour just until crumbly.
  4. Dump out the mixture onto a board. Knead with your hands just until combined, about 2 minutes. Be careful not to over-knead.
  5. Place dough in a lightly oiled bowl, flip it over once to coat the other side in oil, cover and allow to rise until doubled in size.
  6. Just before frying, make the glaze.
  7. In a cast-iron skillet or deep fryer, heat a neutral cooking oil to 380 degrees.
  8. Meanwhile, transfer the dough onto a well-floured surface and gently roll out until 1/4 inch thick. Square off the edges with a knife or pastry cutter and cut the dough into 14 to 16 squares.
  9. Fry a few squares at a time. Carefully flip them over every 10 seconds, until golden brown and puffed on both sides. Drain on a rack or paper towel.
  10. While the beignets are still warm, lightly dust with powdered sugar and drizzle the glaze on top.

Café Au Lait Glaze

  1. Whisk all ingredients together until smooth. Set aside.

Supplies

  • 3/4 ounce lime juice, fresh squeezed
  • Sal de gusano
  • 1 1/2 ounce mezcal
  • 1/2 ounce Koval Rosehip Liqueur
  • 3/4 ounce agave simple syrup
  • Critter bitters

Passo a passo

  1. Rim a glass with lime juice and sal de gusano.
  2. In a shaker, combine the mezcal, lime, rosehip, agave simple syrup and bitters.
  3. Shake over ice. Strain into the rimmed glass.
  4. Garnish with lime or your favorite edible blossom/rose petal.

Supplies

  • 1/2 pound prepared crickets (lightly toasted, wings & legs removed)
  • 3 cloves garlic, peeled and chopped
  • 1 serrano chile, seeded and diced
  • 1/2 onion, chopped
  • 1/2 cup oil, for frying
  • Dash salt
  • 1 lime, cut into wedges

Passo a passo

  1. Heat the oil in a shallow pan and saute the garlic, chile, and the onions until the onions are translucent.
  2. With a slotted spoon, remove and discard the onions, chile and the garlic from the oil, leaving the oil in the pan.
  3. Saute the crickets in the oil until they are brown and crispy. Remove and drain on paper towels.
  4. Sprinkle salt over the top, and then squeeze some lime over them.

Supplies

  • 6 lightly charred, grilled whole corn (husks removed, cleaned and reserved)
  • 2 tablespoons butter or vegan butter
  • 4 cloves garlic, peeled and minced
  • 1 cup habanero mayo
  • 1/4 cup fresh chopped epazote
  • 1/4 cup fresh chopped cilantro leaves
  • 1 teaspoon sea salt
  • 1 tablespoon ancho chili powder or Tajin
  • 2 tablespoons lime juice
  • 1/4 cup cotija cheese
  • 1 cup cricket topper
  • 1 cup homemade “duros” or Dorito crumbs
  • 4 fresh whole limes, quartered
  • Zest of 2 limes

Passo a passo

  1. Cut charred corn off the cobs.
  2. Heat butter in a saucepan over medium heat.
  3. Add minced garlic and begin to brown. Add chopped epazote to pan, then add the corn and toss.
  4. When heated through, remove from pan into a mixing bowl.
  5. Add habanero mayo, chopped cilantro, salt, lime juice and chili powder. Mix thoroughly.
  6. Plate it up! (For Oaxacan street food moments, plate onto the cleaned husks!)
  7. Top with cotija, seasoned crickets and “duros”. Garnish with lime wedges.

Supplies

Pickled Chili

  • 1 jalapeño, thinly sliced
  • 2 tablespoons white vinegar
  • 1/8 teaspoon salt

Spicy Mayo

  • 4 tablespoons Japanese mayo (kewpie)
  • 2 tablespoons Sriracha

Poke

  • 1 pound sashimi-grade salmon, cut into small cubes
  • 2 tablespoons scallions, thinly sliced
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon lime juice
  • 2 teaspoons rice wine vinegar
  • 1/2 tablespoon Sriracha
  • Black & white sesame seeds, to taste

Chips

  • 8 blue corn tortillas
  • Aonori seaweed flakes, to taste
  • Salt, to taste
  • Olive oil

Assembly

  • Chips
  • Poke
  • Spicy mayo
  • 1 small ripe avocado, cubed
  • Chopped cilantro, to taste
  • More sesame seeds

Passo a passo

Pickled Chili

  1. Combine pickled chili ingredients and set aside.

Spicy Mayo

  1. Combine spicy mayo ingredients and transfer to a small squeeze bottle.

Poke

  1. In a bowl, combine all poke ingredients.

Chips

  1. Preheat oven to 400 degrees.
  2. Stack the tortillas and slice into eighths.
  3. Transfer to a baking sheet and toss with olive oil, aonori flakes and salt.
  4. Spread into one even layer and bake for 10 minutes, flipping them halfway through baking.

Assembly

  1. Place a layer of chips on a platter.
  2. Top with half of the poke, some avocado, then add another layer of chips and the rest of the poke.
  3. Drizzle spicy mayo, top with more avocado, black and white sesame seeds, pickled chili and cilantro.