Tasteful Traditions: JMOF-FIU Annual Wine Pairing Dinner Recipes

Chef Todd Erickson Watermelon & Avocado Ceviche Yield 8 Servings


2ea. Medium sweet potato, peeled and cut into ½ inch discs 1ea. Medium red onion, thin sliced 3ea. Jalapeno, seeded, deveined 2c Coconut milk, full fat 3 limes Fresh lime zest 1 ½ c Lime juice 3 Garlic Cloves 3-4tsp kosher salt 6c watermelon, cut in 1” cubes 4 Firm ripe avocado, large dice 1/2c cilantro, chopped 1/2c Olive oil 4c salted popcorn Garnish with tajin (Mexican Chili Lime Salt)

Method: In a medium pot add sweet potatoes and a few teaspoons of salt. Simmer until tender, cool In a medium bowl submerge sliced onions in water and ice, allow to soak until you are ready to assemble the ceviche. In a blender, combine jalapeno, coconut milk, lime zest, lime juice, garlic and salt and blend until smooth and frothy. Drain onions and pat dry. In large mixing bowl, combine watermelon, avocado, red onion and cilantro. Pour coconut-lime dressing over vegetable and toss together gently. Scoop vegetables into wide rimmed soup bowls and drizzle additional sauce over each serving. Lean on sweet potato against each pile of ceviche. Lightly drizzle each serving with olive oil Top with popcorn, a sprinkle of Tajin and a cilantro leaf. Serve immediately

Salsa Verde Chicken Ingrid Hoffman

Serves 4-6 2 lb skinless, boneless, chicken breast 1 quart water 1 large onion, halved 6 garlic cloves, crushed 2 teaspoons coarse sea salt 2 bay leaves 3 tablespoons olive oil 1 pound (about 3 to 4) fresh poblano chiles, seeded, ribs removed coarsely chopped 4 garlic cloves, finely minced 1 pound tomatillos, husked, rinsed and quartered 1 1/2 teaspoons salt Freshly ground pepper 4 cups fresh cilantro leaves Sliced avocado for garnish 1. Bring the chicken, water, onion, garlic, cilantro, salt, and bay leaves to a boil in a large saucepan. Reduce the heat and simmer, uncovered, turning occasionally, until the chicken is cooked through, 15 to 20 minutes. Transfer the chicken to a cutting board; let cool. Discard the remaining cooking liquid and the solids. When the chicken is cool enough to handle, finely shred using two forks to pull the meat apart. Transfer to a large bowl and set aside. 2. Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the chopped poblano chiles and the garlic and cook until the chiles start to soften, about 5 minutes. Add the tomatillos and salt, reduce the heat to medium-low and cook, stirring occasionally until the tomatillos begin to break down and release some liquid, about 10 minutes. Transfer the tomatillo sauce to your blender, purée, and return to the skillet. 3. Add the chicken to the skillet, add 3 cups cilantro and mix thoroughly. Cook for 5 minutes, until flavors marry. Serve garnished with avocados and remaining cilantro.

Coconut Rice (Arroz con Coco) Serves 6 to 8 2 cups long-grain white rice 1 14 oz can light coconut milk 1 tablespoon plus 1 1/2 teaspoons sugar 1 teaspoon salt ½ cup raisins 1/2 cup toasted coconut flakes

1. Place the rice, 2 cups of water, the coconut milk, sugar, and salt in a medium saucepan and stir to combine. Bring the rice to a boil, then reduce the heat to medium-low and simmer, stirring occasionally so that the rice doesn’t stick to the bottom of the pan and burn, until the water has evaporated to just below the level of the rice and little holes begin to form on the surface. Reduce the heat to the lowest setting, cover the saucepan and continue to cook until the rice is tender, 20 to 25 minutes.

2. Fluff the rice with a fork and stir in the raisins. Cover the saucepan and let it sit off of the heat until the raisins are plump and warm, 10 minutes. Sprinkle the rice with the toasted coconut and serve.

Grilled Flap Steak with Chimichurri & Roasted Vegetable Salad Chef Timon Baloo


2 lbs # Flap steak, cleaned, trimmed 8 ounces chimichurri sauce 2 cups roasted root vegetables 4 cups watercress, washed & picked pinch sea salt

*Method of preparation heat grill or grill pan to medium high heat. Season meat with salt, pepper and oil. Grill on each side for approximately 4-5 minutes or until meat is desired doneness. Serve with salad and sauce

Chimichurri 1 cup parsley, fresh Italian flat leaf , chopped 1 tablespoon garlic, chopped ½ tablepoon oregano, dried 2 tablespoons red wine vinegar ½ cup extra virgin olive oil 1 tablespoon sea salt 1 teaspoon black pepper

*Method of preparation combine all and reserve.

Roasted Vegetable Salad 1 cup potatoes, cut in wedges (fingerling, Yukon, sweet) 1 cup baby carrots (tricolor) peeled 1 cup chipolinni onions (pearl or shallots) 4 tablespoons chimichurri 4 cups watercress, washed & picked

Method of preparation Heat oven to 365f, toss vegetables with sauce and roast 20-25 minutes or until golden brown and cooked through. Once done toss vegetables and pan jus with watercress, served immediately.