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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
- In a large bowl, combine warm water (about 115 degrees), yeast, and sugar. Allow to bloom and become foamy, about 10 to 12 minutes.
- Whisk in evaporated milk, espresso and egg. Whisk in half of the flour and salt.
- Switch to a spoon and mix in the shortening and then the rest of the flour just until crumbly.
- Dump out the mixture onto a board. Knead with your hands just until combined, about 2 minutes. Be careful not to over-knead.
- 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.
- Just before frying, make the glaze.
- In a cast-iron skillet or deep fryer, heat a neutral cooking oil to 380 degrees.
- 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.
- 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.
- While the beignets are still warm, lightly dust with powdered sugar and drizzle the glaze on top.
Café Au Lait Glaze
- 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
- Rim a glass with lime juice and sal de gusano.
- In a shaker, combine the mezcal, lime, rosehip, agave simple syrup and bitters.
- Shake over ice. Strain into the rimmed glass.
- 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
- Heat the oil in a shallow pan and saute the garlic, chile, and the onions until the onions are translucent.
- With a slotted spoon, remove and discard the onions, chile and the garlic from the oil, leaving the oil in the pan.
- Saute the crickets in the oil until they are brown and crispy. Remove and drain on paper towels.
- 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
- Cut charred corn off the cobs.
- Heat butter in a saucepan over medium heat.
- Add minced garlic and begin to brown. Add chopped epazote to pan, then add the corn and toss.
- When heated through, remove from pan into a mixing bowl.
- Add habanero mayo, chopped cilantro, salt, lime juice and chili powder. Mix thoroughly.
- Plate it up! (For Oaxacan street food moments, plate onto the cleaned husks!)
- 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
- Combine pickled chili ingredients and set aside.
Spicy Mayo
- Combine spicy mayo ingredients and transfer to a small squeeze bottle.
Poke
- In a bowl, combine all poke ingredients.
Chips
- Preheat oven to 400 degrees.
- Stack the tortillas and slice into eighths.
- Transfer to a baking sheet and toss with olive oil, aonori flakes and salt.
- Spread into one even layer and bake for 10 minutes, flipping them halfway through baking.
Assembly
- Place a layer of chips on a platter.
- Top with half of the poke, some avocado, then add another layer of chips and the rest of the poke.
- Drizzle spicy mayo, top with more avocado, black and white sesame seeds, pickled chili and cilantro.