search
Loading
|  home | feedback | help          
StarChefs
 
   HOME
Chef Maximo Tejada of Macondo  New York
Chef Maximo Tejada
Macondo
157 East Houston St.
New York, NY
(212) 473-9900
Almondegas (Brazilian-style Meatballs, Guava Sauce, Tetilla Cheese)
+ Click image to enlarge
 
 
Chef Junior Merino of Macondo  New York
Chef Junior Merino
The Liquid Chef
3054 Godwin Terrace, #22
Riverdale, NY
(646) 342-8302
Guava & Whiskey
+ Click image to enlarge

Almondegas
Chef Máximo Tejada of Macondo – New York, NY
Adapted by StarChefs.com
June 2009
Yield: 4 Servings

INGREDIENTS

Brown Stock:
10 pounds beef bones
1½ cups mirepoix
3 tablespoons tomato paste
1½ gallons water
2 tablespoons fresh thyme 

Demi Sauce:
½ gallon brown stock, hot
Salt and freshly ground black pepper
1 cup chopped onion
½ cut chopped carrots
½ cup tomato puree
1 teaspoon black peppercorn
½ teaspoon mustard seed
1 teaspoon coriander

Meatballs:
1½ ground round beef
½ cup finely grated parmesan cheese
1 whole egg
1½ teaspoons chopped fresh rosemary
1½ teaspoons chopped fresh parsley
1½ teaspoons chopped garlic
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
½ cup milk
½ cup breadcrumbs

To Assemble and Serve:
½ cup guava paste
Grated parmesan cheese
Fresh parsley

METHOD

For the Brown Stock:
In a 325°F-oven, brown the beef bones for one-and-a-half hours. Add the mirepoix and tomato paste to the browned bones, and return to the oven for 45 minutes. Place the bone mixture in a stock pan with the water and thyme, and bring to a low simmer until the brown stock develops.

For the Demi Sauce:
In a stock pot, whisk the brown stock into a roux. Add the onion, carrots and tomato puree to the roux mixture, and season with salt and pepper to taste. Create a garni bouquet with the black peppercorn, mustard seed and coriander, and add it to the pot. Allow the sauce to simmer for about 60 minutes, skimming the top as needed. Strain the sauce through a china cap, and season again with salt and pepper.

For the Meatballs:
Combine all of the ingredients in a large bowl, mixing until well-incorporated. Shape the meatballs into round balls (about 1 ounce). Place the meatballs on a sheet pan and bake at 325°F for 8 to 10 minutes, or until golden.

To Assemble and Serve:
Combine the meatballs and the Demi Sauce over medium heat, adding the guava paste to the mixture. Simmer for 5 to 8 minutes.

Plate 6 meatballs with some Demi Sauce in a bowl, topping with grated parmesan cheese and fresh parsley.




Guava & Whiskey

Mixologist Junior Merino of The Liquid Chef – New York, NY
Adapted by StarChefs.com
May 2009
Yield: 1 Cocktail

INGREDIENTS

1½ ounces Sazerac Straight Rye Whiskey
½ ounce Becherovka
5 leaves fresh mint
½ ounce POM
½ ounce Boiron Guava Puree
½ ounce apple juice
½ ounce The Liquid Chef Agave Nectar (visit www.theliquidchefinc.com for purchasing details)
½ ounce freshly squeezed lemon juice
Flamed orange twist
Sprig fresh mint
 
METHOD

Pour all of the ingredients into a shaker, add ice, shake and double strain with a hawthorn strainer and a bar chinois into a martini glass. Garnish with a flamed orange twist and sprig of fresh mint.


 
hotlinks_general_narrow
  • A New Cocktail Frontier
  • High Concept Tequila Cocktail Pairings
  • Pairing Beer with Your Food
  • 2008 Culinary Trends
  • Macondo Photo Gallery

  •  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