Lunchbreak: Cuasa limena, prepared by Tanta chef Jesus Delagado and details on Chefs and the City event

Lunchbreak
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Chef Jesus Delagado

Tanta
118 W. Grand Ave.
Chicago

Event:
Chefs and the City Gala
Thursday, June 2
6:30 p.m. – 9:30 p.m.
Montgomery Club
500 W. Superior
Chicago

To purchase tickets:

Chefs and the City

http://www.heartlandhealthoutreach.org/calendar/events/chefs-and-the-city-1/

Cuasa Limena
Peruvian purple potatoes causa, roasted chicken salad , avocado, huancaina  cream

Causa

Ingredients:
1 pound purple potatoes cooked and pressed
3 oz. Aji Amarillo paste
5 oz canola oil
1 Tbs Salt

Directions:
Place all the ingredients in a mixing bowl, mix until you have combined dough and let rest.

Chicken Salad Stuffing

Ingredients:
8 oz shredded roasted chicken (white meat)
2 oz mayonnaise
1 oz lime juice
salt

Directions:
Place mayonnaise in a bowl, add shredded chicken meat, season with  salt, lime juice, mix and refrigerate.

Avocado Mousse

Ingredients:
1 avocado
1/2 oz. lime juice
salt
2 oz olive oil

Directions:
Puree avocado in a blender with olive oil, season with salt and lime juice. Place in plastic pastry bags and refrigerate.

Huancaina Cream

Ingredients:
1 pound yellow chili pepper
8 oz onions
3 oz garlic cloves
4 oz vegetable oil
1 oz soda crackers
2 oz fresh cheese
1 tsp salt

Directions:
Saute the chilis, onions, garlic and oil. Mix with the fresh cheese, crackers and milk in the blender until it emulsifies, if the consistency remains too liquid add some vegetable oil.

Garnish
1 oz micro greens
4 each cherry tomatoes
4 each quail eggs cooked
crispy chicken skin

Plating
Place causa potato on plate, add avocado followed by chicken stuffing. Finish with huacaina cream, micro mix, quartered cherry tomato, quail egg

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