KAM Appliances featured on The Hub Today's Chef’s Pantry with Anna Rossi
Chef Linda and Anna Rossi of The Chef's Pantry celebrated Cinco de Mayo while cooking in the Thermador Kitchen. We had lots of fun steaming the rice and quinoa in the steam oven, searing oranges and cooking tortillas on the griddle, making sous-vide carne asada, and cooking black beans on the induction range.
Cinco de Mayo Grain Bowl
To enjoy on Cince de Mayo or any day you're craving Mexican cuisine!
Orange-Mezcal Dressing
Ingredients:
- 2 ripe oranges (any variety – I like Cara Cara)
- 2 tablespoons Mezcal
- 3 tablespoons grapeseed oil
- 1 tablespoon finely chopped shallot
- 1 teaspoon honey
- ¼ teaspoon Chipotle in adobo
- Salt & pepper to taste
Directions:
Slice oranges in half, drizzle with ½ tablespoon oil and grill on high heat until nicely caramelized. Cool. Once cooled, juice one orange and add to mason jar with remaining ingredients. Shake until well blended.
Rice & Quinoa
Ingredients:
- 1 cup basmati rice
- 1 cup multi-color quinoa
- 3 cups water
Directions:
Rinse rice and quinoa. Add to universal pan and add water. Cook in steam oven using full steam (210-212 degrees F) for 18 minutes. Remove from oven and allow to rest briefly. Spoon into bowl and mix with Orange-Mezcal Dressing
Flour Tortillas
Ingredients:
- 1 ½ cups cassava flour
- ½ tsp. salt
- ⅛ tsp garlic powder
- ¼ cup olive oil
- ¾ cup warm water plus more if needed
Directions:
In a large bowl whisk together cassava flour, salt, and garlic powder. Add oil and warm water. Knead dough until thoroughly mixed. Divide dough into 8-12 equal portions. Roll each portion into a ball and place between two pieces of parchment paper. Using a rolling pin, roll dough until it is ⅛-inch thick and has a diameter of 4-5 inches. Or, place balls of dough into a tortilla press. Repeat with remaining balls of dough. Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for 1-2 minutes per side, or until it begins to bubble. Keep warm for use in covered basket or allow to cool and store refrigerated or frozen in a tightly sealed bag.
Sous-Vide Carne Asada
Ingredients:
- 1 ½ lb. flank or skirt steak
Marinade:
- ½ cup fresh lime juice
- ¼ cup fresh orange juice (use remaining grilled orange)
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons vegetable oil
- ¼ cup chopped cilantro
- 2 scallions, sliced thin
- 2 garlic coves, sliced thin
Spices:
- 2 teaspoons ground guajillo chile
- ½ teaspoon ground black pepper
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¾ teaspoon salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
Directions:
Mix marinade ingredients together in 2 cup (or larger) measuring cup. In a small bowl mix spices. Trim steak if needed. Pat dry with paper towels and place on cutting board. Sprinkle both sides of meat with spice mixture and place in vacuum seal bag. Add marinade. Seal using chamber sealer. Set steam oven to 130 degrees F and place bag in steam oven. Cook for 4 hours. At this point, steak can be cooled and refrigerated in bag for up to 24 hours. For storage longer than 24 hours, remove from bag and place in airtight container in refrigerator. 1 hour prior to service, remove steak from refrigerator and allow to come to room temperature. Heat grill or griddle to 325 degrees F. Sear steak for 1-2 minutes per side. Remove to cutting board. Rest for 5 minutes, slice against the grain to serve.
Assembly
To assemble your bowl, layer beef, beans, and any additional toppings (diced tomatoes, sliced avocado, black beans, roasted corn, cotija cheese) on top of the rice-quinoa mix and drizzle with a bit more of the Orange-Mezcal Dressing. Serve with a warm tortilla on the side and a Smoky Jalapeño Margarita.
Smoky Jalapeño Margarita
Jalapeño simple syrup:
- 1 cup sugar
- 1 cup water
- 1 halved jalapeno
Combine water, sugar and jalapeño in a small saucepan over medium-high heat. Remove from heat once sugar has dissolved. Let steep covered for 30 minutes. Strain to small bottle or pitcher.
Margarita:
- Ice
- Juice of 2 limes
- 2 ½ oz jalapeño simple syrup
- 1/3 cup mezcal
- ½ oz Cointreau
- Smoked sea salt for rim
Prepare two cocktail glasses by rubbing the rim with a wedge of lime. Rim the glasses with the smoked salt rim. Set aside.
In a shaker filled with ice, combine lime juice, Jalapeño Simple Syrup, mezcal, and orange liqueur for the margaritas. Fill the two rimmed glasses with ice. Strain cocktail evenly between the two glasses.