Last Thursday, June 17th, I had the honor of participating in the Del Mar Summer Solstice. Fellow finalist and friend, Aarti and I were asked to create a special bite of deliciousness for the guests of the event...I immediately felt like making something with a bit of Mexican influence. It was a huge hit with the crowd and they just loved it! So I promised that I would put the recipe online so that everyone could make it themselves.
I want to preface by saying that I rarely measure when I'm cooking because so much of my cooking is done visually and most importantly taste. Ingredients might not always have the same tastes and flavors depending on the ripeness or time it was picked. So please keep in mind to adjust the amounts of ingredients accordingly. The one thing that I like to emphasize about cooking is that recipes are just a guideline, create and cook as you please to make a dish your own. Enjoy this dish as much as the guests at the event!
with a fresh cilantro creme
on a homemade tortilla crispCilantro-Lime Chicken
1 Roasted chicken – remove all meat from chicken, discard skin, fine chopped
3 Tbsp Oil
3 Tbsp Unsalted butter (keep extra on hand)
1 sm White onion, minced
1 bu Green onions, minced
3 cloves Garlic, grate on microplane
3 Serrano chilies, minced
2-3 Red chilies, minced
4 Roma tomatoes, small dice
½ bu Fresh cilantro, finely chopped
1-1/2 juice of limes (approximately)
½ sm Red onion, minced (for garnish)
In a large sauté pan over high heat, add your oil and butter, allowing to butter to melt and both to heat up. Add the onions, green onions and garlic and sauté, lower heat to medium so it doesn’t burn. Let it cook for about 5-7 minutes, stirring occasionally. Add both of the chilies and continue to cook slowly, another 5 minutes, add the roma tomatoes, including all the juice from the tomatoes. Season with kosher salt and black pepper to taste. Let this simmer for about 5 minutes and then add the chicken. If the mixture doesn’t seem moist enough, you may add a bit more butter to it. You don’t want it to be dry in texture at all. Allow to cook slowly for 3-5 more minutes , take off heat and add cilantro and fresh lime juice. Please feel free to add more lime juice or cilantro if you like. Allow this mixture to cool. This can be made one day prior, which really allows the flavors to develop.
8 oz Sour cream (Daisy Brand preferably)
½ bu Fresh cilantro, finely chopped
1/8 tsp Ground cumin
Kosher salt – to taste
White pepper – to taste
Combine all the ingredients well, taste for seasoning and adjust accordingly. Make the crème one day prior so the flavors will completely develop into the sour cream. If you are serving this as an appetizer, put the crème in a squeeze bottle for ease and convenience.
Homemade Tortilla Crisps
Cut the tortilla in half then into 6 triangles.
Oil for frying, bring temp to approximately 365-375.
Once the oil is ready, test a few chips to see how they are cooking, you want them to cook evenly and of course, not burn. If the oil is too hot and the chips are burning, turn down the heat, wait like 10 minutes and try again. You will fry the chips until they are golden brown. Immediately take them out and put them on a paper towel to soak up excess oil and salt them. Once one batch is cooled, transfer to another container so you don’t but a hot batch of chips with oil onto the chips that are done.
Get a chip, using a teaspoon, but a little rounded drop of chicken, put a little squeeze of cilantro crème and top off with a little sprinkling of fresh red onions.
For more information about the event please check out the links below:
I want to thank Anna Haerle and the entire Del Mar Village Association (a nonprofit organization dedicated to enhancing the vitality of the historic Del Mar Village) for inviting me to participate in such a wonderful event. And all of the guests who came over to eat my food, talk to me and of course, all the amazing compliments on the food I prepared. It was such a pleasure for me and I hope to see them all again very soon!