Blistered Cabbage and Nori Tostones with Chili Long Pepper Oil | CUESA

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Blistered Cabbage and Nori Tostones with Chili Long Pepper Oil

Source:

Aaron London, AL’s Place

This recipe, featuring Eatwell Farm, was demonstrated for CUESA’s Market to Table program on March 7, 2020.

Makes 4 portions

Blistered Cabbage

INGREDIENTS

1 Savoy cabbage, petaled and cut into 1-inch squares
Garlic confit oil or grapeseed oil
Salt to taste

PREPARATION

Heat up a pan and be sure that it’s extremely hot. Add a thin layer of oil. Add a ¾-inch layer of cabbage and toss once. Then sprinkle with salt. Let it heat up until it chars on one side. Flip it over and do the same. Once both sides are charred, remove from heat.

 

Nori Tostones

INGREDIENTS

4 white sweet potatoes, peeled and sliced
Nori seasoning

PREPARATION

Peel and slice white sweet potatoes, making them ¼-inch thick. Blanch in a fryer at 300°F. Smash the sweet potatoes and then fry them again at 375°F. Season with nori seasoning.

 

Chili Long Pepper Oil

INGREDIENTS

⅔ cups chopped garlic
1½ cups guajillo peppers, stemmed and seeded
1 whole long pepper
⅓ cups salt and 1 teaspoon salt for garlic
8 cups and 3 cups grapeseed oil

PREPARATION

Add oil to a pot and bring it up to 250°F. Combine the garlic and the 1 teaspoon of salt. Let rest for 5 minutes while the oil is heating up to temperature.

Add garlic to the oil and fry over high heat until it reaches a golden color. Add the guajillos and long pepper, and fry over high heat while stirring constantly until the pepper puff and show signs of cracks, for about a minute or two. Keep track of the garlic because you don’t want it to go past the golden color, which can become bitter.

Chill down to room temperature or below. Then add to a Vitamix and blend smoothly, along with the salt. Place them in a container while the solids are evenly suspended. 

*Works well with stone fruit mayo (when in season)

Photo by Kora Vandervall.

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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »