Blistered Cabbage and Nori Tostones with Chili Long Pepper Oil
Source: Aaron London, AL's Place
Recipe Type: Entrees | Seasons: Winter
This recipe, featuring Eatwell Farm, was demonstrated for CUESA’s Market to Table program on March 7, 2020.
Makes 4 portions
1 Savoy cabbage, petaled and cut into 1-inch squares
Garlic confit oil or grapeseed oil
Salt to taste
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.
4 white sweet potatoes, peeled and sliced
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
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
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.