South West Stack
Source of Recipe
Best of Taste
Salsa Roja
3 lbs Roma tomatoes, peeled and seeded (reserve juice)
1 yellow onion, diced
3 cloves of garlic, roasted in olive oil
Dice tomatoes and onions into dice, mince roasted garlic and add to onion/tomato mixture - add the oil from the roasted garlic as well.
1 Jalapeno pepper, seeded - minced
1/2 bunch cilantro, chopped fine
2 tsp cumin
2 tsp coriander
2 tsp black pepper
2 tsp Pasilla chili powder
1 tsp Ancho chili
1/2 tsp kosher salt
juice of 1 lime
Mix all and adjust seasoning
Masa Cakes
1 cup Masa
3/4 cup chicken stock
1/2 tsp cumin
1/2 tsp coriander
pinch white pepper
Mix all ingredients, roll into 1-2 ounce balls, reserve and keep covered with moist towel. Flatten into cakes using a tortilla press or large heavy-duty pan. Place the dough ball between two pieces of parchment paper.
Spiced Sour Cream
1 cup sour cream
1 tsp Old Bay seasoning
1 tsp lemon juice
dash of Tabasco sauce
Whisk until smooth
Process for South West Stack
Heat a griddle to medium for masa cakes.
You will need four slices of bacon per stack, quarter of an avocado, fanned and a few baby tomatoes sliced in half.
1) Grill masa cakes until lightly golden brown but still soft and warm in the middle.
2) Toss with a couple ounces of salsa and a couple of ounces of lettuce delicately in a bowl.
3) Place cooked bacon and a little lettuce between the layers of masa cakes.
4) Put a little salsa around the plate and garnish with avocado and baby tomatoes.
5) Finally spoon a little spiced sour cream on the top.
Wine Recommendation:
Chateau Ste Michelle Chardonnay
Columbia Crest Grand Estates Merlot
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