Fuego Del Mar Recipes

GAMBAS AL AJILLO (SPANISH GARLIC SHRIMP RECIPE)

Steps:

• Pat the shrimp dry and season with kosher salt. Set aside for now.
• Heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add the garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some color (be careful not to burn it).
• Add the shrimp and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.
• Stir in sherry, lemon juice and parsley.
• Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.

HUARACHES DEL SANCTUARIO

Steps:

• To make the dipping sauce, preheat the broiler to high heat. Place the tomatoes, garlic, chiles, and onion on a baking sheet. Tuck the garlic under the other vegetables so that it wont scorch. Broil, turning frequently, until well charred, about 15 minutes. Set aside to cool.
• Transfer the vegetables to a food processor. Add the water and puree until smooth. Add the salt and pepper and transfer to a small bowl. Cover and, if desired, refrigerate for up to 5 days.
• To make the huaraches: in a small skillet, heat the lard over low heat. Saute the ancho for 1 to 2 minutes, or until slightly softened. With a slotted spoon, transfer the chile to a blender and add the peppercorns, salt, and water. Blend to a smooth puree. In a large mixing bowl, combine the masa with the chile puree. Knead the dough together well. To test the consistency, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a Tbsp at a time, until a test piece does not crack. Set the masa aside, covered, at room temperature for 1 hour to allow the flavor to develop.
• Pull off small pieces of the dough, about 1 tablespoon, and roll them with the palms of your hands into balls about 1 1/4 inches in diameter. Between 2 sheets of plastic wrap, roll or press them out into slightly thick 4inch round tortillas. Place 1 tablespoon of the cheese on one side of each tortilla. Sprinkle on a little epazote and a pinch of salt. Fold the dough up and over to cover, then press down to seal the edges and make the tortilla evenly flat and about 1/4-inch thick. Heat a large cast iron pan or griddle over medium heat and brush it sparingly with a little oil. Place as many huaraches as will fit onto the hot pan or griddle. Cook for 1 or 2 minutes on each side, turning over when one side is golden. Set the cooked enchiladas aside and finish cooking the remaining enchiladas in the same way . Heat about 1 1/2 inches of vegetable oil in a large skillet until it is almost smoking. Fry the enchiladas for 15 to 30 seconds on each side, then drain on paper towels. Sprinkle each with grated cheese and red onion and serve immediately, accompanied by the dipping sauce.

TAGLIATELLE DEL "MAGNIFICO"

Steps:

• For the pasta: On a flat surface, pour out the flour in a mound and make a crater in the center. Place the eggs (unbeaten), oil and salt in the crater and work the mixture into the flour, kneading with the flat of your hands until your dough is smooth and elastic. Let the dough rest for 30 minutes.
• Divide the dough into four equal parts. Place one piece of dough at a time on a well-floured surface, sprinkle with more flour and roll it out thin enough to run through a pasta machine. Run through a pasta machine 3 to 4 times, changing the setting until the desired thinness is achieved. Place the pasta sheet on a well-floured surface and repeat with the remaining dough.
• Run the pasta sheets through the fettuccine cutter in the pasta machine and place the fettuccine on a linen cloth sprinkled with flour.
• Fill a large stockpot with 3 quarts of water and bring to a boil. While waiting for water to boil, prepare the sauce.
• For the sauce: Combine the cream and lemon and orange zest in a skillet. Cook over medium heat, stirring frequently with a wooden spoon, until the cream lightly coats the sides of the pan, 2 to 4 minutes after it comes to a boil.
• Add the cognac, if using, and mint leaves, and cook another 2 minutes. Season with salt to taste and set aside.
• When the water is boiling, add 1 tablespoon kosher salt and cook the pasta until al dente. Lightly drain, transfer to the cream mixture, and saute for 1 minute, moving everything around with tongs to combine the ingredients. Add the Parmigiano-Reggiano, stir well and serve.

POMEGRANATE MAR-TEA-NI

Steps:

• In shaker filled with ice, add all ingredients. Shake well, then strain into chilled martini glass. Garnish, if desired, with lemon peel.
• Serving suggestion: Moisten rim of chilled martini glass with lemon wedge, then coat with colored sugar.

FLIRTINI

Steps:

• Combine all ingredients in a cocktail shaker filled with ice cubes. Shake vigorously and strain into chilled martini glass.