Breakfast of Champions
Recipe by: Junior Merino – The Liquid Chef
Picture by: Peter Pioppo
Ingredients:
Fresh Origins MicroFlower™ Star Flowers™
2 oz Castries Peanut Rum Creme
3/4 oz Kahlua
1 Tblsp of Chairman’s Reserve Rum
3 oz oat milk
3/4 oz chopped banana
1/2 oz maple syrup grade B
1 tsp golden raisins
Maple-Pecan Cereal
Directions:
Put all the liquids in a mixing glass and stir until all the ingredients are integrated then pour the milk mixture over the cereal and raisins. Garnish with bananas and Fresh Origins MicroFlower™ Star Flowers™.
Mayahuel
Recipe by: Junior Merino – The Liquid Chef
Picture by: John Carlano
Ingredients:
2 Fresh Origins TinyVeggies™ Fennel Root
(1 for ganish and 1 for the cocktail)
1 oz lime juice
1 fresh pineapple juice
¾ oz agwa
¼ oz ricard
2 oz siembra azul blanco
½ oz simple syrup
Directions:
Pour all the ingredients into a shaker, add ice, shake and double
strain into a martini glass. Garnish with 1 Fresh Origins
TinyVeggies™ Fennel Root and mixed berries.
Seared Scallops with Mushroom Risotto & Spinach
Ingredients:
Fresh Origins TinyVeggies™ Fennel Root
Fresh Origins MicroFlower™ Micro Fuchsia™
1 lb Fresh Day Boat Scallops
1 ½ Cups Short Grain Rice (Arborio)
5 Cups Chicken Stock
1 lb Portobello Mushrooms
1 lb White Mushrooms
2 Cloves Garlic
1 Cup Sauvignon Blanc
½ Onions
1 Cup Grated Parmesan
Olive Oil, Salt, Pepper, Dried Basil, Paprika
3 tablespoons Butter
Soy Sauce
Fresh Spinach
Directions:
Risotto:
Warm chicken stock in a small saucepan. In a small skillet, add olive oil and sauté sliced onions for a couple minutes, then add sliced mushrooms. When onions and mushrooms are cooked, set aside. In a large skillet, add olive oil, ½ cup of wine, and rice. Cook for a few minutes while stiring frequently. Then add a cup of chicken stock and stir until liquid is absorbed. Continue adding 1 cup at a time and the rest of the wine. Add cooked mushrooms, butter, salt, pepper, dried basil, and parmesan. Cook until rice is done al dente.
Scallops:
Sear with olive oil on an extremely hot skillet. Season with salt, pepper, soy sauce and paprika. Flip and season other side. Don’t overcook, they only take a few minutes!
Spinach:
Saute with olive oil, salt and pepper.
To Plate:
Plate risotto and spinach side by side and place scallops on top of risotto. Stand Fresh Origins TinyVeggies™ Fennel Root up in the middle of risotto and scallops to add incredible depth to the plate. Garnish Spinach with Fresh Origins MicroFlower™ Micro Fuchsia™ to add a brilliant touch of color!
Duck Tacos
Ingredients:
Fresh Origins Micro Cilantro
Duck Breast
Queso Fresco
Avocado
Cherry Tomatoes
Mango
Red Onion
Garlic
Chicken Stock
Corn or Flour Tortillas
Black Beans
Corn
Limes
Tapatillo
Olive Oil
Salt, Pepper
Directions:
In a bowl, add duck breast, olive oil, salt, pepper, tapatillo, and lime juice. Set aside to let marinate.
Saute minced garlic and chopped onions. Chop tomatoes, mango, avocado and crumble cheese. Set aside. Add duck and juice to the pan with garlic and onions. Add chicken stock and more of the seasoning mix if needed. Cover and slow cook at medium heat. When duck is cooked, chop into cubes. Fry tortillas in olive oil.
Plate tortillas, add duck and onions, corn, black beans, tomatoes, avocado, mango, cheese, lime juice, and tapatillo. Garnish with Fresh Origins Micro Cilantro.
For such a small herb, Micro Cilantro packs intense fresh flavor! A perfect addition to the layers of flavors in this dish, and not too overpowering.
Ahi Tuna wrapped in Prosciutto with Yellow & Red Pepper Essence
Recipe and Picture by: Kosta Kontogiannis – Just for Food Blog
For the Tuna:
Ingredients:
Fresh Origins Micro Chamomile & Micro Shiso Green
5 oz cut of rectangular sashimi tuna
4-5 slices of thinly sliced proscuitto
Salt, Fresh Ground Pepper
Fleur del sel
Yuzu Juice
Olive Oil
For the Peppers:
Ingredients:
2 Red Bell Peppers
2 Yellow Bell Peppers
Salt, White Pepper
Shiracha
1 oz Cabernet Vinegar
2 oz Simple Syrup
Directions:
Cut the tuna into large rectangles, season lightly all sides.
Roll the tuna with prosciutto tightly. Set in refrigerator.
Roast and peel yellow and red bell peppers. Blend yellow peppers until smooth with salt, white pepper and a few drops of simple syrup. Pass through fine sieve. Add 1/3tsp shiracha and blend well. Repeat with red peppers. Let sit for 1 hour before use.
Heat a non stick pan and sear the prosciutto wrapped tuna for 2 min on each side with med to med high heat. Remove from heat and let rest for 2-3 min. Slice the tuna into small thin square slices. The tuna should be rare in the most parts.
Toss Micro Chamomile and Micro Shiso Green with a few drops of yuzu juice and olive oil. Place Tuna on a plate. Using the Red pepper essence place a stripe of sauce close to the tuna, then add a few drops of the yellow pepper essence around it. Drizzle a few drops of yuzu on the tuna and a few drops of olive oil and some fleur de sel. Place MicroGreen salad on top.
