Chef Jonathan Waxman, Recipes, Barbuto, Rosa Mexicana, Gnocchi with Springs Vegetables and Basil, Sautéed Sweetbreads with Huitlacohe & Poblanos, Lamb Neck Enchilada , Italian, Mexican, Chef’s Recipes, How To Cook Gnocchi
Sautéed Sweetbreads with Huitlacoche & Poblanos | Pinchos de Mollejas con Huitlacoche
Recipe courtesy of chef Jonathan Waxman
Sautéed Sweetbreads
Photographs courtesy of Jonathan Waxman
10 servings
Ingredients
- 4 pounds fresh sweet breads
- 1 cup white wine
- 2 onions
- 3 cloves garlic
- 2 cups flour
- 2 cups whole milk
- 2 cups bread crumbs
- oil for deep frying
- pinch of nutmeg
- pinch of cinnamon
- 2 cups huitlacoche (diced)
- 4 pablanos (stemmed and sliced)
- chanterelles or honshimeji mushrooms (washed and sliced)
- 1/4 cup cream sherry
- 1/4 cup chopped cilantro
- 1 tablespoon chopped mint
Directions
Prepare The Sweetbreads
1) Soak sweetbreads in ice water for 12 hours.
2) Make a court bouillon from the onion, garlic bay leaf, and white wine and fresh water.
3) Bring to a boil, skim, and reduce to a simmer.
4) Add 1 tablespoon of sea salt and cook sweetbreads for about 35 minutes or until cooked through.
5) Remove, cool the liquid, and add the sweetbreads to marinate overnight.
6) Next day, discard liquid and trim sweetbreads.
7) Separate into lobes (3 ounces per order).
8) Marinate in milk for an hour, and then bread them as per usual.
Prepare The Salsa
1) Cook onions, garlic, poblanos quickly, add the chanterelles and the huitlacoche.
2) Cook until heated through, add the herbs, nutmeg, cinnamon and the sherry.
3) On pick up, add some cold butter to finish salsa.
4) Fry sweet breads until golden brown and serve with a spicy cabbage, radicchio, carrot, jicama slaw.
What
Recipes from chef Jonathan Waxman of Barbuto restaurant in New York, NY.
Who
Jonathan Waxman is the chef/owner of Barbuto in New York and the Culinary Ambassador for Rosa Mexicano restaurants.
Why
Chef Waxman is credited with bringing “California Cuisine” to the East Coast and gained rock star celebrity chef status in the 1980s with his first restaurant, Jam.
Gnocchi with Springs Vegetables and Basil
Recipe courtesy of chef Jonathan Waxman
Ingredients
- 3 large russet organic potatoes
- 1 cup all purpose King Arthur flour
- 1/4 cup olive oil
- 3 oz. butter
- 2 cups shucked English peas
- 12 basil leaves
Directions
Prepare The Gnocchi
1) Steam the potatoes in a pot until cooked and tender (about 30 minutes).
2) Remove and let cool for two hours.
3) Peel the skin (this is very easy) and then if you have one, rice the potatoes in a food mill. Better yet pass the potatoes through a fine mesh colander.
4) Rice the potatoes onto a lightly floured marble or wood surface.
5) Dust the potatoes with the flour and dribble one tablespoon of olive oil on top.
6) Very gently form a soft dough, making sure not to overwork the gnocchi or it will be tough.
7) Do this for two or three minutes and let the mass rest.
8) Roll out the dough into one-inch diameter tubes.
9) With a paring knife cut the gnocchi into one-inch lengths.
10) After they are cut, take a fork and with the tines curved up roll each gnocchi over the tines to create slight groves.
11) When the gnocchi are finished, freeze them.
Cooking The Gnocchi
1) Have a large skillet at hand, heat to medium high and add the butter and olive oil, heat until almost golden, and add the gnocchi.
2) Sauté the gnocchi for three minutes, moving them around so all sides start to darken.
3) Add the peas and continue to cook for two minutes.
4) Toss in the basil leaves and season with salt and fresh pepper.
Chef Jonathan Waxman | Recipes
February 21, 2012
Barbuto - New York, NY
Photographs courtesy of Jonathan Waxman and Find. Eat. Drink.
Cookbooks
- A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs [Buy It]
Recommended By
- Chef Kurt Gutenbrunner (Wallse, Blaue Gans, Cafe Sabarsky, Upholstery Store in New York, NY)
- Chef Jimmy Bradley (The Red Cat, The Harrison in New York, NY)
- Chef Fergus Henderson (St. John’s Restaurant in London, UK)
- Chef Rick Moonen (RM Seafood in Las Vegas, NV)
Lamb Neck Enchilada
Recipe courtesy of chef Jonathan Waxman
Yield
24 Enchilladas
Ingredients
Salsa Para Mixiotes
- 2 oz. Guajillo chiles, stemmed, seeded, toasted
- 1 oz. Pasilla chiles, stemmed, seeded, toasted
- 1 oz. white onion
- 1 oz. garlic cloves
- 1/2 tablespoon whole cumin
- 1/2 tablespoondried oregano
- 1/2 teaspoon clove
- 1/2 teaspoon allspice
- 1/4 stick Mexican cinnamon
- 1/4 cup silver tequila
- 3/4 cup water
Barbacoa: Shredded Meat
- 2 large banana leaves
- 2 each avocado leaves
- 2 1/2 pounds lamb necks
- 1 cup mixiote salsa
- 1/4 pound carrots, sliced
- 2 oz. Celery, sliced
- 6 oz. onions, sliced
- 1 oz. garlic cloves
Tomato Chipotle Cream Sauce
- 1 pound tomatoes
- 3/4 pound tomatillos
- 1/2 oz. garlic (roasted)
- 1 1/2 oz. white onion, quartered & roasted
- 1 each chipotle chiles toasted
- 1/2 tablespoon oregano
- 1/2 tablespoon cumin seeds
- 1 oz. blended oil
- 1/2 teaspoon sugar
- Salt
- 1/2 cup heavy cream
Enchiladas
- 24 corn tortillas
- 1/2 pound shredded lamb barbacoa meat, hot
- 12 ounces tomato chipotle cream sauce
- 1 cups shredded lettuce
- 1/8 cup queso fresco, grated
- 1/8 cup diced white onion
- Creme fraiche (optional)
Directions
Salsa Para Mixiotes
1) Wipe clean all the chiles then open to discard seeds and veins.
2) Toast chiles in the oven at 350 degrees F for about 4 minutes or until the inside has turned a tobacco color.
3) Soak the chiles in plenty of cold water for 1 hour.
4) Roast the onion and garlic.
5) Heat all the spices in a pan for 2 minutes do not toast them
6) Put all ingredients into a blender and blend together to create a textured puree.
Barbacoa: Shredded Meat
1) Coat and rub well lamb necks with the mixiote marinade and season heavy with salt and pepper.
2) Line a roasting pan with 1 banana leaf and add 2 avocado leaves. Add the vegetables and meat then cover with 2nd banana leaf.
3) Wrap the pan in foil and roast, covered in oven at 325 degrees F for 3 hours or until tender and falling off the bone.
4) Shred lamb, mix with juices from the pan and cool.
Tomato Chipotle Cream Sauce
1) Roast the tomatoes and tomatillos until brown and charred.
2) Roast the garlic and onions until browned and cooked through.
3) Puree the tomatillos, tomatoes, roasted onion and garlic, toasted chiles, oregano and cumin in a blender and blend until smooth then strain through a sieve.
4) Heat the oil until hot but not smoking and “fry” the sauce by pouring the sauce into the hot oil.
5) Be careful and pour the sauce away from you so if it splatters, and it probably will, you don’t get burned.
6.) Cook for 30 minutes at a rapid boil stirring continuously then simmer for 20 minutes or until fully cooked and then season with salt and sugar.
7) Add the cream to the cooked sauce and bring to a boil.
8) Reserve the hot sauce until ready to use.
Compose The Enchilladas
1) Heat vegetable oil in a pan until it has reached 350º.
2) Pass the tortillas through the oil until they soften and set aside.
3) On 4 individual plates place a tortilla flat on the bottom of each plate.
4) Put about 1/2 cup of the shredded lamb barbacoa into each tortilla and spread evenly to the ends of the tortilla.
5) Top each enchilada with another tortilla.
6) Ladle the tomato chipotle cream sauce on top of each enchilada and garnish with the onions, lettuce, cheese and crème fraiche.
West Village
Italian
775 Washington Street
New York, NY 10014
T: 212.924.9700 (make a reservation)
Website:
