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:
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
