search
Loading
|  home | feedback | help          
StarChefs
home
recipes

Winter Farm
Fresh 2007

Barton Seaver of Café Saint Ex and Bar Pilar - Washington, DC on StarChefs.com
Chef Barton Seaver

Café Saint Ex
1847 14th Street NW
Washington DC, 20009
(202) 265-7839


Bar Pilar
1833 14th St. NW
Washington, DC 20009
(202) 265-1751
Made possible by
Meet the deer farmers from New Zealand at www.cervena.com

Roasted Acorn Squash with Chorizo Vinaigrette and Mustard Greens
Chef Barton Seaver of Café Saint-Ex and Bar Pilar—Washington DC
Adapted by StarChefs.com
October 2006

Yield: 4 servings

Ingredients:

    Squash:
  • 2 acorn squashes, cut into quarters, seeded
  • 2 Tablespoons cooking oil
  • 1 Tablespoon honey
  • Salt, to taste

    Chorizo Vinaigrette:
  • 8 ounces fresh Spanish chorizo, casing removed
  • 1 Tablespoon olive oil
  • 2 shallots, finely diced
  • 1 pinch chili flake
  • ½ cup white balsamic vinegar
  • ½ cup water
  • 1 teaspoon cornstarch
  • 3 teaspoons water

    Mustard Greens:
  • ½ orange, juiced
  • 2 Tablespoons olive oil
  • Salt, to season
  • ½ pound mustard greens

Method:
For the Squash:
Preheat the oven to 300°F. In a heavy bottom skillet, sear the squash on both sides until caramelized. Remove from pan and repeat until all squash is caramelized. Brush lightly with honey and season generously with salt. Bake for approximately 10 minutes until squash is soft and skin is slightly crisp.

For the Chorizo Vinaigrette:
Sautee chorizo in the oil breaking it up with a wooden spoon as it cooks. When chorizo has rendered some of its fat, add the shallots and cook for another 2 minutes, continuing to break up meat. Add chili flake and toast for about 15 seconds. Add white balsamic and water and bring to a simmer. Cook for 5 minutes or until reduced by a quarter. Mix cornstarch with 3 teaspoons of cold water. Add to vinaigrette and bring to a boil while whisking. Set aside for plating.

For the Mustard Greens:
In a large bowl, mix orange juice and olive oil with salt and whisk vigorously to incorporate. Toss mustard leaves in the vinaigrette until fully coated.

To Assemble:
Stack 2 pieces of butternut squash on each plate. Make a small pile of dressed mustard leaves next to each stack of squash. Spoon some Chorizo Vinaigrette over the squash and drizzle some around the plate. Serve warm.

back to top

hotlinks_general_narrow
  • Barton Seaver Rising Star
  • Winter Drinks Party 2006

  •    
     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy