Happy 2017! With the holidays in the rear-view mirror now, we’re guessing clients are asking you for more healthy meals. Maybe they’re going vegetarian–or at least cutting back on meats. This dish isn’t the most low fat, but let’s say it’s for those times when clients want a vegetable dish but also want a little indulgence. Plus, you can make the Spicy Chipotle Mayo on its own to serve on sandwiches or top tacos or tostadas. It’s wonderfully versatile.
If you’re familiar with elotes you know that they’re a summertime treat–traditional Mexican street food in the form of corn on the cob that’s been grilled to smoky perfection, sprinkled lavishly with salt and chile powder, then slathered with mayo or crema, and topped with cotija cheese and lime juice. One crunchy bite yields layers of popping flavors and textures.
Of course, corn is summer crop. So what to do when it’s unavailable? One of my favorite hang outs is Galaxy Taco in La Jolla. Its chef de cuisine Christine Rivera says take the basic concept and extend it to other vegetables–in this case, Brussels sprouts.
For the Brussels sprouts dish the idea was to create the same flavor profile as traditional elotes, but use vegetables currently in season. I love the charred, smoky flavor the roasting gives the Brussels sprouts. Combining them with the heat and richness of the Spicy Chipotle Mayo, the acid of the lime juice and the salty cheese creates a lively bite that makes you just keep digging in. It brightens the fundamental earthiness of the Brussels sprouts. I can see making this dish with corn kernels, with cauliflower, string beans, carrots, and baby artichokes. It’s just a perfect side to add to your repertoire for clients.
While the finishing of the dish is done in a cast iron skillet, Rivera pre-cooks the Brussels sprouts to cut the working time. Here she roasts them in a pan with olive oil. She also makes the Spicy Chipotle Mayo ahead of time so that the flavors come together. Be sure to get everything prepped before starting because the stovetop cooking goes very quickly.
Brussels sprouts in the Style of Elotes (Street Corn)
Christine Rivera of Galaxy Taco
Yield: 4 to 6 servings as a side dish
You can use Brussels sprouts—or other vegetables you enjoy—to make this dish when corn is out of season. Or instead of corn, if you like. If you make it with corn, you can grill the corn on the cob and add the ingredients when you serve the corn (traditional style) or remove the corn from the cob and prepare it as directed below. Be sure to mix up the Spicy Chipotle Mayo ahead of time so the flavors will meld. Once you get started with the cooking process it will take about five minutes so you want everything prepped and ready to go.
1 pound Brussels sprouts, cleaned, trimmed, and halved
Extra virgin olive oil
¼ cup cilantro, chopped, reserving 1 teaspoon for garnish
Salt to taste
1 tablespoon Cotija cheese plus 1 teaspoon for garnish
1 lime, cut in half
Spicy Chipotle Mayo (see below for recipe and make ahead of time*)
Spicy Chipotle Mayo
1 cup mayo
1 chile from a can of chipotle chiles in adobo sauce (you can find this in your local supermarket)
1 teaspoon salt
1 tablespoon lime juice
Combine and mix all ingredients together. Refrigerate until ready to use.
Preheat oven to 350 degrees. Toss Brussels sprouts in extra virgin olive oil and salt. Roast Brussels sprouts for about 15 to 20 minutes (depending on size) and let them chill.
Place a pan on the stove at a low medium heat, add extra virgin olive oil. Once the pan is hot add Brussels sprouts. Toss them to cook evenly, then add cotija cheese, cilantro (saving some for a garnish), and lime juice from half a lime. Stir for about 5 minutes on low to medium heat. Remove from heat and add the chipotle mayo. Stir well to insure that the mayo is evenly distributed. Place in a bowl and sprinkle the reserved cotija cheese and cilantro on top and squeeze the second half of the lime.
What new dishes are you incorporating this year for clients? Any you want to share with readers?
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