I had just eaten some tasty Mexican food in Houston and it had made me want to experiment with a couple of things. Shells wasn't going to argue, even though I refused to share the menu ahead of time.
For the first course I made a style of "Taco Shop" guacamole which is a mix of tomatillos and avocados with jalapenos, lime juice and cilantro. I served it with a quesadilla for dipping, but I kept the bowl of guacamole full for each of us all night.
For the next tasting component I served blistered shishito peppers with corse sea salt. These peppers are a great tasting, mild pepper (I've heard 1 in 10 is hit, but I think it's less than that).
For this course I used some extra scallops I had from the prior course and some shrimp that I would be using for the next course to make a quesadilla filling. I used Oaxaca melting quesadilla cheese as the filler and plated with some thin tomatillo and jalapeno slices.
For the shrimp course (and second to last course in the dinner) I made a slow cooked poblano cream sauce that I served over sauteed shrimp and then topped with queso fresco.
Poblano Cream Sauce
3 poblano peppers
1 cup cream
1/4 cup whole milk
1 Tbsp Oaxaca cheese
Roast the Poblano peppers at 375F until soft and the edges are well browned. Chop the poblanos into thin strips that are about 1/4" in width and 3/4" in length. Add them to the cream and whole milk and cook in a heavy pan on the lowest temperature setting. Allow the mixture to cook for at least 30 minutes (preferably more), whisking occasionally to help it thicken. Immediately before serving add the cheese and whisk well to mix.
The final course was a take on a dish I have made many times, arrachera. For this rendition I used a USDA Prime New York strip and marinated it for a short 3 hours in the black pepper and Jugo Magi mix before grilling it. I cooked it to a nice rare and served it sliced, family style, on a single platter. Hope this dish brings you some inspiration to try something fun and enjoy!
For this next course sauteed a U-10 sea scallop that had been sliced into three even slices. In between the first two slices I served a thin slice of avocado, in between the second and third was a slice of Cotija cheese that had been lightly grilled. A splash of "Taco Shop" guac finished off the plate.
For this course I used some extra scallops I had from the prior course and some shrimp that I would be using for the next course to make a quesadilla filling. I used Oaxaca melting quesadilla cheese as the filler and plated with some thin tomatillo and jalapeno slices.
For the shrimp course (and second to last course in the dinner) I made a slow cooked poblano cream sauce that I served over sauteed shrimp and then topped with queso fresco.
Poblano Cream Sauce
3 poblano peppers
1 cup cream
1/4 cup whole milk
1 Tbsp Oaxaca cheese
Roast the Poblano peppers at 375F until soft and the edges are well browned. Chop the poblanos into thin strips that are about 1/4" in width and 3/4" in length. Add them to the cream and whole milk and cook in a heavy pan on the lowest temperature setting. Allow the mixture to cook for at least 30 minutes (preferably more), whisking occasionally to help it thicken. Immediately before serving add the cheese and whisk well to mix.
The final course was a take on a dish I have made many times, arrachera. For this rendition I used a USDA Prime New York strip and marinated it for a short 3 hours in the black pepper and Jugo Magi mix before grilling it. I cooked it to a nice rare and served it sliced, family style, on a single platter. Hope this dish brings you some inspiration to try something fun and enjoy!
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