Issue link: http://digital.copcomm.com/i/15710
SEPTEMBER 2010 FOOD & WINE 90 FACES & PLACES : LAST VIEW FROM THE KITCHEN OF... Fuego at the Maya Hotel Written by Executive Chef Jesse Perez Jicama Slaw 1 ea. Jicama, peeled, sliced, and julienned (about 4 cups) 1 ea. Poblano pepper, seeded and julienned 1 ea. Red bell pepper, seeded and julienned 2 ea. Serrano peppers, finely minced 2 cups Napa cabbage, thinly sliced ½ cup Red onion, thinly sliced 2 tablespoons Fresh lime juice ½ teaspoon All spice 1 teaspoon Toasted ground coriander 1 tablespoon Cilantro, minced 1 tablespoon Mint, minced 2 tablespoon Extra virgin olive oil Salt and pepper, to taste In a large mixing bowl, mix all ingredients until fully incorporated. Season with salt, pepper, and sugar as needed. Lobster Salsa 2 ea. Lobster tails, steamed and roughly chopped 2 ea. Oranges, peeled, seeded, and cut into sections 1 ea. Lime, peeled, seeded, and cut into sections 1 ea. Mango, small dice 1 tablespoon Red bell pepper, fine diced 1 tablespoon Julienned fresh basil ½ teaspoon Ginger, freshly grated 1 teaspoon Sugar 1 tablespoon Extra virgin olive oil Thoroughly combine all the ingredients together in a mixing bowl. Yield: About 1 ¾ cups Lime Tostadas 4 ea. Yellow corn tortillas 2 ea. Limes, quartered Salt With a ring mold 2 ½-inch ring mold, cut out circles from the corn tortillas. You should be able to get three circles from each 6-inch tortilla. Squeeze each corn tortilla circle with lime juice and let sit for 2 minutes. You can cook these two ways: 1.) Fry the corn tortillas in corn oil or canola oil at 325 degrees until golden brown, and season with salt 2.) Placed the corn tortillas circles on a cookie pan and place in a 375 degree oven and oven bake for 5-7 minutes until golden brown, and season with salt. 'HOWLIN' HEAT LOBSTER SALSA TOSTADA with JICAMA SLAW YIELD: MAKES 4-6 SERVINGS SEPTEMBER 2010 FOOD & WINE 90