Day 1
The pickled red cabbage needs to be made at least 24 hours in advance. I bought the red cabbage along with chipotles in adobo and tortillas. This part was pretty easy. I shredded the cabbage in the food processor. You are supposed to pickle the cabbage in the white vinegar, salt and sugar. I used white wine vinegar...hopefully it doesn't make a huge difference.
Day 2
Time to make the remoulade. I bought all the herbs that I need, along with limes, avocados, and vegetable oil for frying. I pureed the chipotles, added some mayo, capers, chopped parsley, chives, and scallions. Pretty simple so far.
Day 3.
Time to put it all together. I picked up some plantains and turbot fish. The recipe calls for halibut but the fish monger said that it was out of season. Turbot looks a little like halibut so fingers crossed...to be continued when I'm not so sleepy.
Wednesday, December 29, 2010
Mission Statement
The purpose of this blog is to document my attempt to finish every recipe in Jose Garces' Latin Evolution cookbook. Yea, yea, I know it seems like a blatant rip-off of some other blog that became a movie...but its not. I really just needed a way to keep a record of every mistake or miscalculation I made trying to reproduce some pretty complicated dishes.
A little background...I must admit that I really knew nothing of Jose Garces until he became an iron chef. My wife and I travel to Philadelphia a lot and are always looking for good restaurants to visit. We decided to try Amada because we heard it was great and thought it would be cool to taste the food created by an Iron Chef. We went and she was surprised to find that a good high school friend of hers is a manager at Amada. He made sure we loved everything and needless to say, we had an amazing time and the food was incredible. Since then we've been to Tinto, Distrito, and Chifa. We soon will be trying out the Sparkling Wine menu at JG Domestic and then back to Distrito for New Year's dinner.
I received the cookbook as a Christmas present this year and I want to make as many as the dishes as possible over the next few years. I am going to start with "Halibut Fish Tacos with Chipotle Remoulade and Pickled Red Cabbage". It seems like the easiest recipe in the book. A great place to start.
A little background...I must admit that I really knew nothing of Jose Garces until he became an iron chef. My wife and I travel to Philadelphia a lot and are always looking for good restaurants to visit. We decided to try Amada because we heard it was great and thought it would be cool to taste the food created by an Iron Chef. We went and she was surprised to find that a good high school friend of hers is a manager at Amada. He made sure we loved everything and needless to say, we had an amazing time and the food was incredible. Since then we've been to Tinto, Distrito, and Chifa. We soon will be trying out the Sparkling Wine menu at JG Domestic and then back to Distrito for New Year's dinner.
I received the cookbook as a Christmas present this year and I want to make as many as the dishes as possible over the next few years. I am going to start with "Halibut Fish Tacos with Chipotle Remoulade and Pickled Red Cabbage". It seems like the easiest recipe in the book. A great place to start.
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