Lunchbreak: Velvet Taco chef John Franke makes ahi poke tacos

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Chef John Franke

Velvet Taco
1110 N. State Street
(312) 763-2654

Ahi Poke Taco

Ginger Soy Vinaigrette

3/4 cup soy sauce
1/2 cup cotton seed oil
3/4 cup sesame oil
1/2 cup fresh grated ginger
1 Tbs Kosher salt
3/4 cup rice wine vinegar
3 Tbs lime juice

Place ingredients in a blender and blend for 20 seconds. Cover and refrigerate.

Pickled Fresnos

1 cup white distilled vinegar
1/4 cup    apple cider vinegar
1/2 cup water
1 oz. garlic cloves
2 arbol chilies
1 tsp Kosher salt
1 Tbs granulated sugar
1 tsp black peppercorns
2 bay Leaves

10 fresno peppers, sliced in 1/4” thick rings

Bring the first group of ingredients to a boil. Cut the peppers and place in plastic container. Pour boiling liquid evenly over the fresnos so that they are covered with liquid. Cover and place in the refrigerator. MUST ALLOW TO SOAK FOR 24 HOURS. Either after 24 hours or leave in pickling liquid for up to 2 weeks.

#17 Ahi Poke Tuna Taco

1 each lettuce cup. Line with seaweed salad. Fill with 2 oz. of diced ahi tuna tossed with 1 TBSP of ginger soy vinaigrette. Top with pickled fresnos, toasted sesame seeds, Himalayan sea salt and micro greens.

Elote-Style Rotisserie Corn

Elote Spice

2 Tbs arbol chili powder
1 Tbs paprika
1 tsp chili powder
1 tsp sugar
1 Tbs iodized salt
1 tsp lemon pepper

Place in a mixing bowl and mix to combine.

Roasted Corn

6 ears fresh corn

Shuck the corn half way to leave a thin layer of husk on cob. Cut stem down to cob and cut off excess hair down to cob. Place in a 350 degree oven for 30-45 minutes or place on outdoor grill and grill til soft and skins are brown but not completely burnt. Cool down. Once cooled, remove the husk completely along with the silk. Cut down the cob with a sharp knife to remove the kernels.

Lime Crema

2 cups mayonnaise
3/4 lb.    sour cream
3 Tbs lime juice, fresh squeezed
2 1/2 tsp Kosher salt

Place ingredients in a large container and whisk to combine.

To Assemble
Mix 1/2 cup of hot corn, 3 Tbs of lime crema, 2 oz. of shredded asadero cheese, 1/2 tsp. elote spice together in a small bowl.  Place in serving container and top with valentina sauce, queso fresco and a lime wedge.

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