Executive chef Jesi Solomon fills a roasted, peeled, seeded poblano pepper with equal amounts cream cheese and feta puréed with red onion, garlic, cilantro, dill, lemon juice and a spice mix of cumin and coriander. He dredges the stuffed pepper in flour, egg wash and yellow cornmeal and deep fries it.
He dusts a New Zealand lamb rack with cumin, coriander and salt and then pan-sears it to order. He plates the lamb and pepper on a purée of avocado, lime juice, cumin, coriander, salt, milk and oil. He garnishes the dish with micro-cilantro and a mint chiffonade.
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