Serves 4-6

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INGREDIENTS



• 3 nopales, cleaned, julienned
• 2 cups onion, white, julienned
• 5 chile serrano, cut in to 6 pieces
• 3 tablespoons canola oil
• Water, as needed
• ½ cup onion, red, julienned
• ¼ cup cilantro, chopped
• 3  cups bean sprouts
• 1  cup vinaigrette (below)

VINAIGRETTE

• ¼ cups blended oil
• 1  cup black vinegar
• 3 chile serrano
• 6  garlic cloves

PROCEDURE

1. Put oil, nopales, white onion and serrano chiles in a large pot.
2. Add enough water to cover the nopales and cook on medium-high heat until the water has evaporated.
3. Continue to cook in the remaining oil until the nopales color slightly.  Remove from then heat and reserve.
4. To prepare the vinaigrette, sauté the garlic and serrano chiles until they are lightly caramelized.
5. Remove the chiles and garlic from the oil and let the oil cool.  Remove the seeds from the serranos and chop along with the garlic.
6. Add the garlic, serranos and black vinegar to the the warm oil.
7. Mix the vinaigrette well and pour over the nopales mixture while hot.
8. Once the nopales have cooled, toss in the bean sprouts, red onions and cilantro.
9. Adjust seasoning and cool.
10. Season to taste with lime juice.
11. Ideally allow to marinate for 3 hours before serving.

Serves 4-6

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INGREDIENTS

• 2 pounds strip loin (other cuts can be substituted if you prefer)
• 2 cups onion, white, julienned
• 5 chiles serrano
• 1 cup orange juice
• 1 cup lager
• ½ cup tamari
• 1 pound baby squash, quartered
• 2 cups corn kernels, cleaned
• ½ cups, crème fraiche
• 1 tablespoons parsley, chopped
• 2 tablespoons cilantro, chopped
• 1 tablespoons epazote, chopped
• Lemon juice as needed

PROCEDURE

• Cut the strip loin to desired steak size.
• Mix the onions, serranos, orange juice, and beer in a bowl then pour over the steaks.  Allow the meat to marinate for at least 5 hours.
• Remove the meat from the marinade.  Season with salt and pepper and grill until the desired temperature is reached.
• Allow the steaks to come to room temperature then refrigerate for later service.
• Heat large sauté pan over medium-high with 3 tablespoons of oil.  Season the squash with salt and add to the pan.
• Cook the squash until caramelized but still al dente.  Add the corn kernels.  Sweat briefly then add 1 cup of water to the pan.  Allow the liquid to evaporate by 90%.  Remove from the heat and add in then crème fraiche and herbs. Season with salt and lemon juice.
• Cool the squash and serve along side the steak when desired.

Serves 4-6

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INGREDIENTS

• 153 grams sweet rice
• 375 milliliters whole milk
• 50 grams granulated sugar
• 5 grams kosher salt
• 1 stick true cinnamon
• 1 vanilla bean
• 40 – 65 milliliters manufacturing cream

PROCEDURE

• Put rice in a bowl, add water just to cover and soak overnight or at least 2 hours in advance.
• Combine the milk, sugar, salt, cinnamon and vanilla bean in a pot and bring to a simmer. Reduce for 20 minutes or until slightly thicker and concentrated. This step can be done ahead of time, and the reduced milk can be stored in the refrigerator for up to a week. Just make sure to warm it up before adding to the warm cooked rice (see step 4).
• Put the rice in a pot with 335 milliliters of water, cover with a lid and cook until tender, about 15 minutes. There should be almost no water by the time the rice is done but if liquid evaporates too rapidly while cooking and it looks dry, add more water.

Once the rice is done and while it’s still warm add the reduce milk and cook for 5 minutes to combine. Transfer rice to a shallow pan and let it cool completely. Lay plastic wrap directly on it so it doesn’t develop a skin.