Asparagus, Bell Pepper, and Potatoes Served in a Bucket with Smoking Tepu Wood Embers and Rosemary

Adapted by StarChefs.com
May 2011
Yield: 6 Servings

INGREDIENTS:

Charcoal Flakes
½ kilogram white bread
100 gram coriander
100 gram parsley
20 gram squid ink
Ashes
1 kilogram espino charcoal
To Assemble and Serve
½ kilogram Mechuñe potatoes
3 bell peppers
½ kilogram asparagus
Tepu Wood
cinnamon sticks
Rosemary stems

METHOD:

For the Charcoal Flakes: Preheat the oven to 90°C or 194°F. Combine the bread, coriander, parsley and ink with enough water to form a very thin paste. Spread a thin layer of this mixture on a Silpat and dehydrate in the oven for 30 minutes. When it’s completely dry, break it with your hands to make little flakes.

For the Ashes: Put the charcoal in a fire and burn until it produces white ashes. Strain them through a seive and reserve.

To Assemble and Serve: Boil the potatoes in water until soft. Put the bell peppers directly onto a charcoal grill to char the skin; cut in half and reserve. Cook the asparagus on the charcoal grill. Put the Tepu wood into a bucket. Add the cinnamon sticks and rosemary stems. Cover with a small grill. Put the potatoes and asparagus on the grill and cover with the bell pepper flesh. Sprinkle with charcoal flakes and ashes to get the “burnt” look.