A play on Juniper and Ivy’s “Carne Crudo Asada” and a papaya mousse with chocolate and Tajin.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food and FOH.
Beef Tartare Tostone Cups
INGREDIENTS
- 2-3 oz. Quality tequila
- 1 ea. 8 oz. Filet mignon
- 2 ea. Jalapenos
- 4 oz. Vegetable oil
- 2 tbsp. Feta
- 1 tbsp. Green onion, finely sliced
- Quail eggs for garnish
- Big Banana Mini Tostone Cups by MIC Food
METHOD
- Sear the beef on high heat only to create a crust. Don’t cook past raw. Remove and place into refrigeration.
- Deglaze pan with tequila and light to cook off alcohol. Reserve.
- Torch jalapenos. Blend with oil and strain through a coffee filter. Reserve.
- Remove beef from refrigeration. Slice and mince but leave some texture.
- Place in a bowl and toss with tequila drippings, 1 tbsp jalapeno oil, feta, and green onion. Season and taste.
- Fry tostones cups. Cook quail eggs. Place tartare inside cups and garnish with cooked quail egg and more green onion.
Papaya Mousse
INGREDIENTS
- 1/2 ea. Papaya, pureed
- 6 ea. Egg yolks
- 2 cups Cream
- 1/2 cup Sugar
- 2.5 sheets Gelatin
METHOD
- Bloom 2.5 sheets of gelatin.
- Whisk the sugar and egg yolks.
- Bring cream to scolding point and temper the yolk mixture slowly. Then add into the pot with the rest of the cream. Whisk off heat until it thickens.
- Add gelatin into the pot and stir until dissolves.
- Blend with the papaya and strain.
- Let set and place into a piping bag.
Ganache
INGREDIENTS
- 1 cup Quality chocolate chips
- 2-3 oz. Cocoa butter
METHOD
- Melt chocolate and coca butter together over a double boiler.
- Fry tostones cups. Pipe chocolate in. Let cool. Pipe mousse over top. Garnish with Tajin or favorite chile powder.
