Taste Of Matador Recipe

Tomatillo salsa

Preheat a dry skillet over medium-high heat. Place whole tomatillos and 2 garlic cloves in the skillet and char on all sides, turning occasionally, 6–8 minutes, until blistered. Transfer to a blender with 1/4 cup chopped white onion, 2 tbsp cilantro, 1/2 tsp salt and 1/4 cup water. Blend to a slightly chunky salsa. Taste and adjust salt. Chill while you prepare other components.

Warm crunchy tortillas

Heat 1/2 cup vegetable oil in a heavy skillet over medium-high until shimmering (about 350°F/175°C). Fry tortillas one at a time: fold or cut into quarters for crunchy chips, fry 45–60 seconds per side until blistered and crisp. Drain on paper towels and season lightly with salt. Keep warm in a low oven (200°F/95°C) on a rack while finishing first-course items.

Guacamole

Halve and pit 3 ripe avocados and scoop flesh into a bowl. Mash to desired texture with a fork. Stir in 2 tbsp fresh lime juice, 1 tsp fine sea salt, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro and 1/2 minced jalapeño. Taste and adjust lime and salt. Cover with plastic touching surface to prevent browning and keep at room temperature until serving.

Jamón & Manchego fritters

In a bowl combine 1/2 cup all-purpose flour, 2 tbsp cornstarch, 1/2 tsp baking powder, 1/4 tsp black pepper and 1/4 tsp salt. Stir in 1 beaten egg and 1/2 cup cold sparkling water until a loose batter forms. Fold in 3 oz torn jamón and 4 oz grated Manchego. Heat remaining 1/2 cup vegetable oil in a skillet to 350°F/175°C. Drop tablespoonfuls of batter into oil, frying 2–3 minutes until golden and cooked through, turning once. Drain on paper towels and keep warm. Serve fritters with lemon wedges alongside guacamole, tomatillo salsa and crunchy tortillas.

Fresno pepper vinaigrette

In a small bowl whisk together 2 tbsp extra-virgin olive oil, 2 tbsp sherry vinegar, 1 tsp Dijon mustard, 1 tsp honey, and 1 finely chopped Fresno chile. Season with 1/2 tsp black pepper and 1/2 tsp sea salt. Adjust acidity or sweetness to taste. Reserve 1 tbsp oil for sautéing mushrooms.

Sautéed maitake

Heat 1 tbsp reserved extra-virgin olive oil in a skillet over medium-high. Add torn maitake clusters (8 oz), season with a pinch of salt, and sauté 3–4 minutes until edges are golden and slightly crisp. Remove from heat and set aside to cool slightly.

Salad assembly

On a large platter or individual plates arrange 4 cups mixed baby greens. Top with sliced heart of palm (8 oz), heirloom tomato wedges (2 cups), young coconut slices (1/2 cup) and avocado slices. Scatter warm sautéed maitake and 3 oz crumbled goat cheese over salad. Drizzle with Fresno pepper vinaigrette right before serving and finish with a light sprinkle of sea salt and a grind of black pepper.

Arroz con Pollo — prep

Preheat oven to 425°F (220°C). Pat 8 oz bone-in, skin-on chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in an ovenproof skillet over medium-high. Place thighs skin-side down and sear 6–8 minutes until skin is deeply golden and crisp. Turn and sear the other side 2 minutes. Remove thighs to a plate; keep the fat in the skillet.

Arroz con Pollo — cook rice

Add 3/4 cup chopped yellow onion and 1/2 cup diced red bell pepper to the skillet with reserved fat; sauté 4–5 minutes until softened. Add 3 cloves minced garlic, 1 tsp smoked paprika and 1/2 tsp ground cumin; cook 30 seconds until fragrant. Stir in 1.5 cups washed long-grain rice to coat grains. Pour in 3 cups chicken stock and bring to a simmer, scraping up browned bits. Nestle seared chicken thighs, skin-side up, into the rice. Cover skillet with a tight lid or foil and transfer to the preheated oven. Bake 18–22 minutes until rice is tender and chicken reaches 165°F (74°C). Remove from oven and let rest 5 minutes.

Finish arroz

Remove chicken from rice briefly. Fluff rice with a fork and stir in 1/2 cup frozen peas. Return chicken on top, spoon juices over, and sprinkle 1 tsp lemon zest over the dish. If you want extra crackle, broil skin briefly 1–2 minutes watching closely. Serve family-style so skin stays crisp.

Black truffle & fontina pizza

Increase oven to highest setting with a pizza stone if available (500–550°F / 260–290°C). Stretch pizza dough to a 10–12-inch round and place on a well-floured peel or sheet. Brush dough lightly with 1 tbsp olive oil. Scatter 8 oz shredded fontina evenly, sprinkle 1 tsp fresh thyme leaves and a pinch of salt. Bake on the hot stone or baking sheet 8–10 minutes until crust is golden and cheese bubbling. Remove and immediately drizzle 1 tsp black truffle oil over the hot pizza. Slice and serve alongside arroz con pollo.

Churros dough & frying

In a small saucepan combine 1 cup water, 2 tbsp unsalted butter, 1 tbsp granulated sugar and 1/4 tsp salt. Bring to a boil. Remove from heat and add 1 cup all-purpose flour, stirring vigorously until a smooth dough forms and pulls away from the pan. Let cool 5 minutes, then beat in 1 large egg until incorporated. Transfer dough to a piping bag fitted with a large star tip. Heat 2 cups vegetable oil in a deep pot to 350°F (175°C). Pipe 4–5-inch strips of dough directly into hot oil, cutting with scissors; fry in batches 2–3 minutes per side until deep golden. Drain on paper towels. Toss warm churros in a mix of 1/2 cup sugar and 2 tsp cinnamon to coat.

Chocolate sauce

Place 4 oz chopped bittersweet chocolate in a heatproof bowl. Warm 1/2 cup heavy cream until steaming, pour over chocolate and let sit 1 minute. Whisk until smooth. If desired, add a pinch of salt and 1/2 tsp vanilla. Keep warm for serving.

Tres leches cake

Preheat oven to 350°F (175°C). In a mixing bowl whisk 3 whole eggs with 3/4 cup granulated sugar until pale and thick (about 5–7 minutes). Stir in 1 tsp vanilla. Gently fold in 1 cup all-purpose flour and 1 tsp baking powder until just combined. Pour batter into a greased 9x9-inch pan and bake 20–25 minutes until a toothpick comes out clean. Cool completely.

Milk soak and meringue

Combine 1 cup whole milk, 1/2 cup sweetened condensed milk and 1/2 cup evaporated milk. Poke holes all over the cooled cake with a skewer and slowly pour the milk mixture over, letting it absorb. Chill at least 2 hours. Meanwhile make meringue: Beat 2 egg whites with 1/8 tsp cream of tartar until foamy, then gradually add 1/4 cup granulated sugar and beat to glossy stiff peaks. Pipe or spoon meringue over chilled tres leches and lightly torch or place under a hot broiler 20–30 seconds to color (watch closely).

Plate desserts

Slice tres leches into portions and top each with 2–3 halved Florida strawberries. Serve churros warm with cinnamon sugar and warm chocolate sauce for dipping. For Strawberry Meringue presentation, garnish with additional fresh strawberries as desired.