Eleven Madison Park Granola

                                         RECIPE COURTESY OF ELEVEN MADISON PARK

Eleven Madison Park Granola

Eleven Madison Park Restaurant was rated the best restaurant in the world.  Following dinner, guests were gifted with a jar of granola.  It is 5*.  

Ingredients:
2 3/4 cup oats
1 cup pistachios
1 cup unsweetened coconut chips
1/3 cup pumpkin seeds
1 tsp salt

Bring the next three ingredients to a boil stirring until lt. brown sugar is dissolved:
1/2 cup lt. brown sugar
1/3 cup maple syrup
1/3 cup EVOO

Directions:
Place the oats, pistachios, coconut chips, pumpkin seeds and in a large bowl.

Place the sugar, syrup and EVOO in a pan over low heat. Stir until lt. brown sugar is dissolved.

Pour the boiled mixture over the oat mixture in a large bowl and mix well. When well coated place in baking pan with tall sides lined with parchment paper and bake at 300*F for 15 minutes and 225*F for the remainder of the time 2 to 3 hours until the mixture appears dry and caramelized.

Remove from oven to cool. When cooled add 3/4 cup dried sour cherries. Mix well to coat the cherries with granola. Place in air tight container. Yield 9 cups.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       

When baked and golden, allow to cool.  Place cooled granola in a large bowl and add the cherries, mix well.  Place in a storage container.                  

Grilled Corn Ribs With Aleppo Pepper Butter And Dill

Grilled Corn Ribs With Aleppo Pepper Butter And Dill

Corn ribs are such a fun way to eat the vegetable in summer. All you need is a sharp chef’s knife and a stable surface to cut them into shape. If you’re not confident in your knife skills, grill the cobs whole and slather them with the butter once they’re finished. Aleppo pepper is moderately spicy dried and crushed chili flakes. Serves 6

Ingredients:
Butter
1/2 tsp (2 mL) dill seeds
6 tbsp (90 mL) salted butter, at room temperature
1 tbsp (15 mL) very finely chopped dill, plus more to garnish
1/2 tsp (2 mL) Aleppo pepper
1/2 garlic clove, finely grated on rasp
Ribs
4 corn cobs, shucked
Salt to taste
Lemon Wedges
Finely chopped cilantro to garnish

Directions:
For the butter, heat a small frying pan over medium heat. Add dill seeds and toast, swirling often, until fragrant, about 1 minute. Remove from heat, then transfer to a mortar and pestle or spice grinder and finely grind. Transfer to a very large mixing bowl with butter, dill, Aleppo and garlic. Season with salt and stir until well combined. Set aside.

For the ribs, preheat grill to medium-high.

For the corn ribs, carefully cut each corn cob crosswise in half with a sharp chef’s knife. Working one piece at a time, stand halved corn cob vertically with flat base on cutting board. Carefully cut in half lengthwise, then set each half, cut-side down, on cutting board. Cut in half lengthwise again— each cob will yield eight ribs.

Clean and oil grate. Place corn ribs on grill. Cook, turning often, until ribs are lightly charred and have begun to curl, 5 to 7 minutes. Immediately transfer to bowl with butter mixture. Toss until butter has fully melted and coated each rib. Season with salt. Transfer to a serving platter. Squeeze over some lemon and sprinkle with cilantro and more dill. Serve immediately with lemon wedges.

---

Butter
1/2 tsp (2 mL) dill seeds
6 tbsp (90 mL) salted butter, at room temperature
1 tbsp (15 mL) very finely chopped dill, plus more to garnish
1/2 tsp (2 mL) Aleppo pepper
1/2 garlic clove, finely grated on rasp

Ribs

4 corn cobs, shucked

Salt to taste

Lemon Wedges

Finely chopped cilantro to garnish

Directions:

For the butter, heat a small frying pan over medium heat. Add dill seeds and toast, swirling often, until fragrant, about 1 minute. Remove from heat, then transfer to a mortar and pestle or spice grinder and finely grind. Transfer to a very large mixing bowl with butter, dill, Aleppo and garlic. Season with salt and stir until well combined. Set aside.

For the ribs, preheat grill to medium-high.

For the corn ribs, carefully cut each corn cob crosswise in half with a sharp chef’s knife. Working one piece at a time, stand halved corn cob vertically with flat base on cutting board. Carefully cut in half lengthwise, then set each half, cut-side down, on cutting board. Cut in half lengthwise again— each cob will yield eight ribs.

Clean and oil grate. Place corn ribs on grill. Cook, turning often, until ribs are lightly charred and have begun to curl, 5 to 7 minutes. Immediately transfer to bowl with butter mixture. Toss until butter has fully melted and coated each rib. Season with salt. Transfer to a serving platter. Squeeze over some lemon and sprinkle with cilantro and more dill. Serve immediately with lemon wedges.

Mexican Street Corn

Elote ~ Mexican Street Corn

This version of elotes, the popular grilled corn on the cob that's sold by street vendors in Mexico is grilled, then slathered with a tangy lime mayonnaise and coated in crumbled Mexican Cotija cheese. 

Side Note:  Today my dear husband would have had 91 candles on his cake.  I can just imagine him in Mexico sampling the street corn, vendor after vendor, with a big smile on his face.  HBD Don!

Ingredients:
8 ears fresh corn on the cob
1 tablespoon vegetable oil
1/2 cup Mayonesa (Mayonnaise) With Lime Juice
1/3 cup Mexican crema
3/4 cup crumbled Cotija cheese, divided
2 tablespoons Hot Sauce, plus more for drizzling - Substitutes
2 tablespoons fresh lime juice
Lime wedges, to serve
Directions:

Brush corn with oil. Grill over medium-high heat 15 minutes, turning frequently, until tender and charred on all sides.

Meanwhile, mix Mayonesa, crema, 1/2 cup of the Cotija, Original Hot Sauce and lime juice in loaf pan (or shallow baking dish long enough to fit corn).

Use tongs to roll each ear of corn in mayo mixture until well coated. Place corn on serving platter. Sprinkle with remaining 1/4 cup Cotija and drizzle with additional Original Hot Sauce. 

Serve with lime wedges.

Black Lentil Crackers ~. Gliuten Free

Black Lentil Crackers  ~  Gluten Free

These crackers are gluten free.  The dough made without wheat flour is super crisp and full of texture.  Chia seeds and their gel producing quality produce the dough.  To make them studier for dipping, rice flour is added.  The flavor as is tastes great but, za'tar, cumin, oregano, or smoked paprika can be added.

Ingredients:

1 cup rice flour

1/4 cup chickpea flour

1/2 cup black lentils, soaked overnight and drained

1/2 cup sunflower seeds

1/4 cup chia seeds

1/4 cup sesame seeds

2 teaspoons kosher salt

1 teaspoon fresh rosemary

2 tablespoons EVOO

Boiling water

Directions:

In a medium bowl mix the rice flour and the chickpea flour, black lentils, sunflower seeds,  chia seeds, salt, fresh rosemary, and EVOO.  

Pour 1 cup of boiling water over mixture and stir to thoroughly mix.  Allow to stand for 10 minutes.  Cover and refrigerate for at least 1 hour.

Preheat oven at 350*F with rack set in lower 3rd of oven.  

Scoop the dough onto a standard sheet of parchment paper, 12" x 17".  Place another sheet 12" x 17" on top and roll out the dough.  If the dough comes out of the sheets, pinch it off and place it back in where needed.

Peel off the top layer of parchment paper and transfer the dough still on the bottom sheet of parchment paper to a cookie sheet with sides.  Bake on the lower third rack of the oven until it feels dry to the touch and lightly browns, about 1 hour.

Remove from oven and turn over on baking sheet: peel the paper.  Return it to the oven to brown the other side, about 15 minutes.  Remove to a cooling rack and let cool.  It should crisp up as it cools.

Break it up in large pieces and serve immediately or store in airtight container at room temperature for up to 1 week.

NOTE:  I made the chickpea flour and the rice flour in my Vita Mix.   The garbanzo flour was about a 2 to 1 when ground.  The rice was about 1 1/4 to 1  When ground fine, strain through a fine sieve and place in a sealed container until ready to use.

 

Spicy Black Bean & Avocado Leaf Tostadas. ~. Vegetarian

Spicy Black Bean & Avocado Leaf Tostadas  Vegetarian 

Dried avocado leaves are a popular herb in the Oaxaca region of Mexico, where they’re often used to flavor black beans. The flavor is somewhat reminiscent of anise, but still distinctly unique. Look for avocado leaves online or in Latin American grocers, where you can also find Cotija. Serves 4    Servings for 2 are in parentheses.

Ingredients:
6 dried avocado leaves, about 5 g  (3 leaves)
3 tbsp (45 mL) olive oil.  (1 1/2 tbsp)
1 1/2 cups (375 mL) finely chopped white onion, divide (3/4c)
4 garlic cloves, minced. (2 garlic cloves)
1 cup (250 mL) low-sodium chicken broth or water  (1/2 cup)
1 can (540 mL) black beans, drained, rinsed  (1/2 can)
1 canned chipotle pepper in adobo  (1/2 adobo pepper)
1/2 tsp (2 mL) fine sea salt      (1/4 tsp)
8 tostada shells                (4 tostada shells)
4 cups (1 L) finely shredded iceberg lettuce  (2 cups)
2 ripe avocados, cut into slices    (1 ripe avocado)
3/4 cup (175 mL) crumbled Cotija cheese or feta    (3/8cup)
1/2 cup (125 mL) roughly chopped cilantro   (1/4 cup)
Lime wedges for serving
Directions:
Heat a medium-size frying pan over medium heat. Add avocado leaves and toast until fragrant, 30 seconds to 1 minute. Transfer to a small bowl. 

When cool enough to handle, crumble into fine pieces with your hands, discarding any tough stems. You should have about 3 tbsp (45 mL).  (1 1/2 tablespoon). Set aside.

Return pan to medium heat. Add oil then 1 cup (250 mL) (1/2 cup) onions. Cook, stirring occasionally, until softened, about 5 minutes. 

Add garlic and crumbled avocado leaves. Cook until garlic is fragrant, about 1 minute. Stir in broth or water,  beans, chipotle and salt. 

Simmer, on medium, until liquid has reduced by half, about 10 minutes. Remove pan from heat then crush beans and chipotle using a potato masher, until creamy, but not smooth. 

Return pan to heat and cook, stirring constantly, until beans are very thick and bottom of pan looks dry, 2 to 3 minutes. (Mixture will continue to thicken as it cools.)

To serve, spread about 1/3 cup (80 mL) beans over each tostada. Top with lettuce, avocado slices, reserved 1/2 cup    (125 mL)  (1/4 cup)  onions, Cotija or feta, and cilantro. Serve with lime wedges. Serves 4 or Serves 2 in parentheses