... a cassoulet day with Chef Carol
Chef Carol Hawran is an amazing chef and teacher of The Culinary Institute of America. I have the luck of being her friend for quite some time now. Last Friday, Nov 4th we met at her home where we spent the day preparing one of the best and most "well treated" cassoulet I've ever seen prepared. She had the best ingredients, the most beautiful sausages and a perfect duck confit to go with, original french beans for the cassoulet she procured and duck stuck to cook them with, the right herbs and spices for her bouquet garni and most importantly... love was on every step of this wonderful dish. I can almost see her guests faces with tears of joy, cannot be any other way...
What a fun way to spread the love for cooking
Last Friday, Nov 4th, I was invited by dear friend, Chef Dawn Leahy, Director at Silo-Hunt Cooking School to teach a class on how to prepare Tacos and Arepas, two of the staple Latin American "street food" favorites originated in our indigenous cultures. It was a lot of fun and it felt great to share with a great crowd the food I love. Here are some pics of the moment... Enjoy it!
Arepa Bites with 3 different fillings. Fine white cornmeal “patties” , grilled and served with:
Shredded chicken and avocado salad. “reina pepiada”
Black Beans, Grilled Onions, Avocado and White Cheddar Cheese
Shredded Kale, Grilled onions, White Cheddar Cheese
Taco Feast for Fun. Soft cornmeal “tortillas” with:
Shredded Beef and Grilled onions, Green Tomatillo Salsa Sliced Avocado
Roasted Butternut Squash and grilled Onions, Black Bean, Chipotle Crema
Grilled Garlic Shrimp, Red Cabbage Slaw and Chipotle Crema
Hot Sauce Delicious spicy condiment to add on every taco an arepa if you like a “kick”
Mexican food is our favorite theme; hence there is nothing we enjoy more from our "repertoire" than an array of a TacoBar X-travaganza by The Chulas.
We encourage our guests to get loose and satiate their hunger by making their own and unique combination of what we have unfolded for their enjoyment.
We offer from what we have experienced and researched, we look for traditional recipes and their original methods, and mix them up with fresh, seasonal, organic and local ingredients.
Our "tortillas", hand crafted from fresh dough at Tortilleria Nixtamal, are topped with elements of many depths... Influences by recipes from Mexican food authorities like Diana Kennedy , Roberto Santibañez, and Enrique Olvera to name a few, define to us what Mexican food truly is about.
We have created many different combinations and I have to say great compliments from our clients make us believe that The Chula’s approach create a special environment of informality and festivity that leave our guests always wanting more!
So here I share with you some images of our “successful” repeated approaches to bring the Mexican legacy to your home, and I invite you to get on the TacoBar experience this summer to round up a perfect situation under the sun with some good Tequila and friends to spread LOVE and HAPPINES by celebrating the sunniest season...
Nothing taste better to The Chulas than a good TACO... SALUD!
Tacos al Pastor with a very very cold beer
To book a TacoBar party with The Chulas please contact us by email: email@example.com or by phone at 917.753.3297
TACOBAR SAMPLE MENU: Small bites, big flavors:
Mini crispy corn tostadas
with garlic shrimp, pickled cabbage, avocado mash and topped with chipotle mayo.
Radish pico de gallo, avocado mash and assorted chips.
Mini fried cheese balls with cheese and cilantro/green chile dipping sauce
The Salads, the vegetables:
Heirloom fingerlings potatoes salad with scallions in a buttermilk and blue cheese dressing
Organic mixed greens
with jicama, heart of palms, mango in a passion fruit vinaigrette.
Build your own Taco Party:
Tacos de carne:
Grilled Organic Hanger Steak
Tacos de Pescado:
Market Grilled Fish Soft shell tacos
BBQ Pork Tacos with grilled pineapples.
Guacamole, Chopped onions, aged cheese, pickled seasonal vegetables, limes, cilantro, avocado mash.
Taco Sauces Chile:
Mild spicy Guajillo sauce, grilled peach, capers and Serrano pepper aioli.
Side dishes for everybody:
Yucca fries with cuban mojo sauce.
Mexican style rice and bean.
FOR THE LITTLE ONES:
Mini Cheese quesadillas with Organic Shredded Chicken, homemade tomato sauce and sour cream.
Side: corn on the cob.