Society Magazine

Easter Recipes from Las Palmas and Chef Eduardo Ruiz

Posted on the 03 April 2015 by Beinglatinacom

To help you with your Easter dishes, we're sharing recipes from renowned chef Eduardo Ruiz, owner of the famous restaurant Corazon y Miel. You can now prepare Fresh Salmon Tostada, Roasted Cauliflower en Curry Verde, and Enfrijoladas with Las Palmas sauces, just like one of the pros.

Las Palmas sauces are made with tomatoes, tomatillos and real chiles, as well as other ingredients and spices that have been a part of Mexican cuisine for centuries. These recipes creatively combine the authentic Mexican flavor of Las Palmas with other ingredients of Latin American cuisine to create modern dishes with a fusion of flavors that will delight the entire family.

Roasted Cauliflower en Curry Verde

Easter Recipes from Las Palmas and Chef Eduardo Ruiz

Course: Vegetable
Number of servings: 8
Preparation time: 60 minutes
Cook time: 45 minutes

For the Curry Verde
* 1 (28 oz.) can of LAS PALMAS® Green Enchilada Sauce
* 6 Garlic cloves, roughly chopped
* 4 tablespoons Ginger, roughly chopped
* 4 Serrano Chiles, roughly chopped
* 2 tablespoons Curry powder
* 1 tablespoon Olive Oil
* 8 ounces Coconut Milk
* 2 teaspoons Sea Salt

For the Roasted Scallion Crema
* 1 bunch of Scallions
* 1 teaspoon Olive oil
* 8 oz. Crema Mexicana, or Sour Cream
* 2 teaspoons Ground Cumin
* 2 teaspoons Ground Coriander
* 3 tablespoons Lemon Juice, Fresh Squeezed
* 2 teaspoons Sea Salt, or desired amount

For the Garnish
* 2 Lemons
* 3 tablespoons Toasted Sliced Almonds, or any toasted nut of your liking

1. Preheat oven to 500°F or broiler on High

3. For the Roasted Scallion Crema:
* Coat the Scallions with the olive oil and place them on an oven-safe sheet tray.
* Place in the oven for 12-15 minutes until the Scallions are completely charred on the outside.
* Once they are charred remove from the oven and let them cool for a few minutes. Transfer to a cutting board and fine chop them.
* Place all the remaining Scallion Crema ingredients into a bowl and whisk until all the ingredients are equally dispersed.
* Store the Crema in the refrigerator until the dish is plated.

4. For the Roasted Cauliflower:
* Cut the Cauliflowers in quarters and remove stems. Using your hands separate the Cauliflower florets into golf-size pieces.
* Place into a bowl and drizzle Olive Oil over the Cauliflower florets, tossing gently to coat evenly. Place onto an oven-safe sheet tray so that none of the florets overlap. You may have to do this in a few batches.
* Place in the pre-heated oven for about 15-18 minutes. Check every 5 minutes to ensure they are cooking evenly. The Cauliflower should be slightly firm and golden brown. Place back into the bowl and sprinkle Sea Salt, as desired.

5. For the Final Dish:
* Place the freshly roasted Cauliflower is a large sharing plate. Using a big spoon to pour the Curry Verde sauce over the Cauliflower.
* Garnish with dollops of the Roasted Scallion Crema, Lemon wedges and sliced roasted Almonds.

Easter Recipes from Las Palmas and Chef Eduardo Ruiz

Course: Appetizer
Number of servings: 8
Preparation time: 60 minutes
Cook time: N/A

For the Salmon
* 2 pounds Salmon, Fresh Wild Caught

For the Marinade
* 1 (28oz.) can of LAS PALMAS® Hot Green Enchilada Sauce
* 6 ounces Lemon Juice
* 2 Garlic cloves
* 1 ½ tablespoons Sugar
* 1 tablespoon Kosher Salt
* 2 ounces Olive Oil

1. For the Salmon: Ask your fishmonger to portion out the freshest wild caught fish he has available.
* At home soak the Salmon is ice cold water for 20 minutes to draw out any impurities.
* Pat dry with a paper towel.
* Slice into thin 1/4 inch strips. Place in a bowl and refrigerate until marinade one made.

2. For the Marinade:
* Place 16 ounces of LAS PALMAS® Hot Green Enchilada Sauce, Lemon juice, Garlic, Sugar, Kosher Salt and Olive Oil in a blender and puree until smooth.
* Place marinade in a bowl and refrigerate for one hour.

3. For the Tostada: When ready to eat pour marinade into bowl with salmon and allow 10-15 minutes for marinade to cook the salmon.
* Place a Tostada on a plate for each guest. Top the tostada with half an Avocado sliced.
* Separate the Salmon into 8 equal portions, place the marinade on top of the Avocado.
* Garnish with Cilantro and Pepitas.

Easter Recipes from Las Palmas and Chef Eduardo Ruiz

For the Picked Cherry Tomato Sauce
* 8 ounces Cherry Tomatoes
* 4 ounces Apple Cider Vinegar
* 2 tablespoons Sugar
* 8 ounces LAS PALMAS® Hot Red Enchilada Sauce
* 6 ounces Sour Cream

1. For the Chili Beans:
* In a heavy bottomed sauce pan place the Olive Oil with the Garlic.
* Set your stove to the lowest possible heat level. Allow the Garlic to cook very slowly (about 15 minutes).
* Once Garlic is soft add 28 ounces of the LAS PALMAS® Chili Beans and heat in for about 10 minutes.
* Add the Beef Stock and bring to a simmer for about 1 minute, stirring frequently.
* Puree using a blender or hand blender. Season to your desired liking. Keep bean on very low heat until ready to make enfrijoladas.

2. For the Pickled Cherry Tomato Sauce:

* Wash Cherry Tomatoes and cut in half. Place them in a glass or plastic bowl.
* Place the Apple Cider Vinegar and sugar into a small sauce pan and bring to a simmer until sugar is dissolved to create a hot pickle liquid. Pour hot pickle liquid over Cherry Tomatoes and cover for about 1 hour. Strain Cherry Tomatoes saving 2 tablespoons of the pickle liquid.
* In a food processor place the Cherry Tomatoes, sour cream, 2 tablespoons of pickle liquid and Las Palmas hot enchilada sauce. Pulse for about 1 minute.

3. For the final dish: Char the tortillas on the stove top. Place 2-3 Tortillas on a plate and roll them up. Pour over Enfrijolada sauce, top with cherry tomato sauce and crumbled Panela cheese.


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