The final day of Fashion Week's favorite pop-up restaurant GOODNESS has officially come to a close, and our stomachs are already going through withdrawal. Luckily, we snagged quite a few recipes from the featured chefs this week so that we can continue filling our plates with locally-sourced, delicious meals at home. Today's cocktail and food recipe combo comes from chef Julian Medina of Toloache. Make it next time you're in the mood for a Mexican fiesta, invite some pals over and serve our Blackberry Gimlet on the side for a sweet, booze-filled fix. Cheers!
Blackberry Gimlet
2 oz. Kanon Organic Vodka
3 each Blackberries
3/4 oz. Simple Syrup
3/4 oz. Lime juice
Muddle blackberries then add remaining ingredients and combine into a cocktail shaker. Shake and pour into a martini glass.
Tacos de Langosta
(serves 8)
For Lobster:
2 1¼- pound Maine Lobsters, live
1 carrot, chopped
1 Spanish onion, quartered
2 garlic cloves
2 stalks of celery, chopped
1 tablespoon black pepper
1 bay leaf
1 sprig of thyme
Water to fill large pot
For Chile de Arbol Salsa: Serves 1 quart
10 dry chilies de arbol
1 cup Spanish onion, chopped
2 garlic cloves, chopped
¼ cup rice vinegar
½ cup water
1 tablespoon olive oil
½ teaspoon sesame oil
1 teaspoon soy sauce
Kosher salt
For Chipotle Mayo: Serves 1 quart
1 egg yolks
1 tablespoon Dijon mustard
1 tablespoon chipotle puree
½ tablespoon soy sauce
¼ teaspoon sesame oil
1 tablespoon lime juice
2 cups canola oil
1 teaspoon honey
Kosher salt
Additional:
8 5-inch corn tortillas
3 tablespoons cilantro, chopped
1 Mexican hass avocado, cut in slices
2 limes, cut in wedges
Method:
For the Lobster:
1. Combine all vegetables and aromatics in a large pot with water, and bring water to a boil.
2. Place live lobsters in a roasting pan and pour the poaching liquid into the pan to cover the lobsters. Let the lobsters cook in the boiling water. When water is a safe temperature to place hands in the water the lobsters should be properly cooked.
3. Remove lobsters from pan and place on cutting board. Crack open the shell using scissors for the body (you may use bare hands for the tail), and extract the meat. Cut meat into chunks.
For the Chile de Arbol Salsa:
1. Lightly toast the chilies de arbol. Then with a tablespoon of oil sauté the toasted chilies until caramelized. Add the onion and garlic, and allow to cook for 2 minutes.
2. In a blender or food processor, pulse the chilies, onion and garlic with the remaining ingredients, add salt to taste, and set aside.
For Chipotle Mayo:
1. In a blender, or food processor, combine all ingredients except for the oil and pulse until ingredients are well incorporated.
2. Slowly add the oil and continue to pulse until the oil is emulsified.
For the Taco:
1. Over medium heat for about 30 seconds gently warm the lobster chunks in a sauté pan with 2 tablespoons of melted butter and 2 tablespoons of chile de arbol salsa, salt to taste; take care not to overcook the lobster.
2. Heat the griddle to a medium heat, warm the tortillas until soft.
3. Per each taco place a generous portion of the lobster chunks in the center, then drizzle over about 1 teaspoon of the chipotle-mayonnaise. Top the taco with the cilantro and 1 slice of avocado. Serve with lime wedge.
