Menu Inspiration

Huevos con Chorizo with Buttermilk Cotija, Chipotle Glaze & Aerated Buttermilk-Potato

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Huevos con Chorizo with Buttermilk Cotija, Chipotle Glaze & Aerated Buttermilk-Potato

Recipe by Chef Michael Voltaggio

Chorizo Skewer

Ingredients

Method

  1. Lay the tortillas flat on a cutting board. Divide the chorizo between 2 of the tortillas, then stack them. Place the third tortilla on top.
  2. Cut the stack into square sections. Stack the squares and thread onto a skewer.
  3. Sear on all sides on a griddle or flat sauté pan. Brush with chipotle glaze, then bake in a 350°F oven for 8 minutes.

Chipotle Glaze

Ingredients

Method

  1. Sweat the onion, garlic, cumin, and oregano together in a pan with the oil.
  2. Add the chipotles and cook until everything is tender, like a soffritto.
  3. Add the agave and tomato passata. Simmer for 10 minutes.
  4. Blend until smooth. Add the lime juice, then reduce to a glaze consistency.

Aerated Buttermilk-Potato

Ingredients

  • Equipment: iSi whipper and N₂O cream charges
  • 4 large russet potatoes (1,000 g diced potato)
  • 500 g Shamrock Farms Buttermilk
  • 150 g extra-virgin olive oil
  • 20 g salt
  • 400 g reserved potato cooking water

Method

  1. Submerge the potatoes in a pot with at least 2 liters of water. Boil until tender.
  2. Strain the potatoes, reserving 400 g of the cooking liquid.
  3. Place the potatoes, reserved cooking liquid, buttermilk, and salt in a blender. Blend until smooth while emulsifying in the olive oil.
  4. Pour into an iSi whipper. Charge twice with cream whipper charges and shake vigorously.

Eggs

Ingredients

  • 2 eggs

Method

  1. Soft-boiled or sous vide

Avocado Buttermilk Crema

Ingredients

  • Equipment: squeeze bottle
  • 2 ripe avocados
  • 1 bunch parsley
  • 1 bunch cilantro
  • 1/2 cup blanched and shocked spinach leaves
  • 1 cup Shamrock Farms Buttermilk
  • 1 clove garlic, smashed
  • Juice of 1 lime
  • 5 g salt

Method

  1. Pick the leaves from the herbs. Peel and pit the avocados.
  2. Blend all ingredients until smooth. Transfer to a squeeze bottle for serving.

Buttermilk “Cotija”

Ingredients

Method

  1. Place the buttermilk in a pot. Add the nutritional yeast, lime juice, and zest.
  2. Bring to a simmer until the buttermilk breaks and curdles.
  3. Pour into a chinois lined with cheesecloth or a coffee filter. Drain off the buttermilk liquid.
  4. Crumble the curds to resemble Cotija cheese.

To Plate

Method

  1. Place 1 chorizo skewer on each plate.
  2. Using squeeze bottles, drizzle chipotle glaze and avocado crema over the skewer. Sprinkle with buttermilk Cotija and garnish with cilantro leaves.
  3. Dispense some aerated potato on the side and place the eggs in the potato cream.
  4. Drizzle chipotle glaze over each egg and finish the dish with extra-virgin olive oil.

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