Monthly Archives: October 2015

Nuestra Mesa: Quesito en Escabeche de Piloncillo y Chile Pasilla – #Receta

Foto: Manuel Rivera para La Vitamina T

Foto: Manuel Rivera para La Vitamina T

 

Por: Chef Aldo Saavedra

El escabeche llegó a México con los españoles, quienes, según una de las hipótesis sobre su origen, habían adecuado un guiso de la cocina árabe, el “sikbag”. Este plato incluía carne o pescado, vinagre y especias.  La cocina sefardí llamaba a estos platillos “agristadas”, (agrias), por el aroma que despedían durante su proceso e incluso ya servidos en el plato.

En México los escabeches se arraigaron principalmente en el sur y centro del país, y se utilizan tanto para elaborar platillos que se consumirán inmediatamente, como para hacer conservas. Por suspuesto, en estas latitudes les agregamos nuestro toque con chiles y hierbas frescas.

¡Qué lo disfruten!

 

INGREDIENTES

  • 8 piezas de queso Oaxaca mini ó 2 piezas pequeñas
  • ½ taza aceite olivo
  • 2 dientes de ajo pelados
  • 1 chile pasilla
  • 2 chiles guajillo
  • ½ cebolla blanca
  • ½ taza vinagre manzana
  • 2 cucharada orégano seco
  • 1 pieza de queso panela chica
  • 4 pimientas gordas
  • 1 cucharada de semilla de cilantro
  • 1 rama de mejorana
  • Sal de San Felipe
  • 3 pimientas negras

 

PROCESO

  1. Desvena y quita las semillas de los chiles. Ásalos con cuidado de no quemarlos.
  2. Asa las pimientas y las semillas de cilantro.
  3. Ralla el queso panela
  4. Calentar el aceite y sin que llegue a calentarse poner la cebolla y el ajo y cocer poco sin que se dore.
  5. Cortar los chiles en rajas chicas y agregar al aceite y cocinar por alrededor de 5 minutos hasta que el aceite tome un color rojo.
  6. Agregar las especias y cocinar por alrededor de 2 minutos, agregar el vinagre, la sal y dejar entibiar.
  7. Poner en un frasco los quesitos y verterles la mezcla por encima, tapar y refrigerar por al menos 5 horas para que los quesitos absorban bien el escabeche.
  8. Servir a temperatura ambiente.

 

El chef Aldo Saavedra ha cocinado para huéspedes de establecimientos como el conocido Hotel Condesa D.F. y ha contribuído con sus recetas en proyectos con marcas de la talla de Larousse y Danone. En Nuestra Mesa, el chef Saavedra comparte con los lectores de La Vitamina T, su pasión por la cocina y por México. Encuentra más información sobre el chef Saavedra en RutaAlma

Follow Your Dreams. Literally. This is How Claudia Sandoval Won MASTERCHEF.

MASTERCHEF: Claudia (L) wins MASTERCHEF in the all-new “Team Gordon Ramsay/The Finale” two-hour season finale episode of MASTERCHEF airing Wednesday, Sept. 16 (8:00-10:00 PM ET/PT) on FOX.  Pictured L-R: Gordon Ramsay, Claudia, Christina Tosi and Graham Elliot. CR: Greg Gayne / FOX. © 2015 FOX Broadcasting.

MASTERCHEF: Claudia (L) wins MASTERCHEF in the all-new “Team Gordon Ramsay/The Finale” two-hour season finale episode of MASTERCHEF, which aired Wednesday, Sept. 16 on FOX. Pictured L-R: Gordon Ramsay, Claudia, Christina Tosi and Graham Elliot. CR: Greg Gayne / FOX. © 2015 FOX Broadcasting.

Claudia Sandoval, the first Latina to be crowned winner of  home-cooking competition series MASTERCHEF, has a message that resonates universally- “follow your dreams”. But as a single mother living paycheck to paycheck, Claudia means this both, literally and figuratively.

First, she had to push herself to audition along with other tens of thousands of cooking enthusiasts. She said, “I put my dream off for a while. I was worried about not making any money, and about who would take care of my child.  I wondered what would happen if  I went away for potentially three months.” Finally, Sandoval, an events manager, decided to take a leap of faith one Wednesday. By Friday,  she was cooking the signature dish that would secure her a spot on the show’s sixth season.

MASTERCHEF: Contestant Claudia in the all-new “Team Gordon Ramsay/The Finale” two-hour season finale episode of MASTERCHEF airing Wednesday, Sept. 16 (8:00-10:00 PM ET/PT) on FOX.  CR: Greg Gayne / FOX. © 2015 FOX Broadcasting.
MASTERCHEF: Contestant Claudia in the two-hour season finale episode of MASTERCHEF. which aired Wednesday, Sept. 16  on FOX. CR: Greg Gayne / FOX. © 2015 FOX Broadcasting.

As this aspiring gourmand advanced through the rounds, she found that sticking to her instincts always gave her good results. For the “Mystery Box Challenge”, in which participants receive only one ingredient to prepare an elevated dish, she had to work with a single tomato.  Claudia won with a savory tomato Napoleon.

“I had a dream about it the night before,” she said.

Raised by a single mother herself, Claudia was taught how to cook by the Mexican matriarchs in her family.  Fittingly, for the final challenge, she created a three-course meal featuring flavors and ingredients representative of her roots: an appetizer of huitlacoche tamal with pork chicharrón, cactus salsa and avocado crème; a main course of grilled swordfish with chayote, chickpeas and Mexican squash; and a poached pear with key lime custard, candied lime and pepita cinnamon brittle.

“Claudia was a strong competitor from the beginning,” said the show’s host, executive producer and judge Gordon Ramsay. “Her passion and unique dishes were what impressed us the most, and we look forward to seeing where her new culinary career will lead her.” 

Meanwhile, we can’t wait to hear what Claudia will dream of next.

Click here to see a clip of the series finale (Video Courtesy of FOX Broadcasting)