Challenge: Latin Taste-Off
Dish: Eric's Rice, Bean Puree, Chorizo, Squid, Crème, and Salsa
1 cup jasmine
2 cup water
1 tsp achote paste
1 can black beans, rinsed
1 tbsp cumin
1 ea lime, just juice
1 chorizo, out of the casing
6 ea squid, separate heads and tentacles
1 ea garlic clove
4 tbsp crème fraiche
1 ea lime, juice
1 cup cherry tomatoes, quartered
1 ea corn, just kernels
1 tbsp cilantro, chopped
1 ea poblano, roasted and chopped
In a medium pot, put the jasmine rice, water achote. Bring to a boil and then simmer, cover and cook for 20 minutes.
For the bean puree, rinse off the beans. In a hot pan with oil, sauté for 3 minutes, add garlic, spices and then puree in a food processor. Season and add the lime.
In a hot pan with oil, take the chorizo out of the casing. Sauté and add the garlic. Cook for 5 minutes and transfer to a food processor to break it up. Put to the side.
Clean the squid first (skin off, cuttlebone out, tentacles removed and the tubes cut into 1/8” rings) and put into a hot pan. Cook for 2 minutes and the add the chorizo.
In a hot pan, char the corn, quarter the tomatoes and add the chopped cilantro.
Roast the poblano and add it to the mix.
To assemble, place rice on the bottom, then bean puree, chorizo and squid, crème on top and salsa on the back of the spoon.