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Chef Maximo Tejada of Macondo  New York
Chef Maximo Tejada
Macondo
157 East Houston St.
New York, NY
(212) 473-9900
Bacalaitos (Crispy Cod Fish, Guindilla Alioli)
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Chef Amaury Robayo of Macondo  New York
Chef Amaury Robayo
Macondo
157 East Houston St.
New York, NY
(212) 473-9900
Fresa & Pisco
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Bacalaito
Chef Máximo Tejada of Macondo – New York, NY
Adapted by StarChefs.com
June 2009
Yield: 4 Servings (20 Cod Fritters)

INGREDIENTS

Chipotle Aioli:
2 cloves garlic
Salt
2 large egg yolk
2 teaspoons freshly squeezed lemon juice
½ teaspoon mustard
¼ cup extra virgin olive oil
2 tablespoon chipotle puree
Freshly ground black pepper

Cod Fritters:
1 pound dry cod
1½ cups flour
Salt
1 teaspoon baking powder
1 cup water + additional as necessary
2 tablespoons diced onion
2 tablespoons diced pepper
1 teaspoon chopped garlic
Pinch of sugar
Vegetable oil for frying 

To Assemble and Serve:
Fresh parsley
Diced red and yellow peppers

METHOD

For the Chipotle Aioli:
Mash the garlic to a paste, adding a pinch of salt. In a bowl, whisk the yolk, lemon juice and mustard until combined. Slowly drizzle the olive oil into the bowl, whisking constantly until the oil is incorporated and the mixture has emulsified. Whisk in the garlic and chipotle paste, and season with salt and freshly ground black pepper to taste.

For the Cod Fritters:
Slice the cod filet into pieces and cover with plenty of water, allowing to sit overnight. In a saucepan filled with fresh water, add the cod and let simmer over high heat for 15 to 20 minutes. Remove the cod from the water and set aside until it reaches room temperature. Remove the skin and bones from the cod pieces and rinse 2 to 3 times. Shred the cod and set aside.

In a separate bowl, combine the flour, salt and baking powder. Slowly pour the 1 cup water into the center of the dry mixture to form a dough. Add the onion, pepper, garlic, sugar and shredded cod to the bowl, and mix well. Using your hands, roll the mixture into 20 golf ball-size balls.

Heat the vegetable oil in a fryer. With a spoon, add the balls to the hot oil and fry until golden.

To Assemble and Serve:
On a long, rectangular dish, place 4 spoonfuls of the chipotle aioli in a straight line, plating 1 cod fritter atop each spoonful. Garnish with the parsley and diced peppers.




Fresa & Pisco

Mixologist Amaury Robayo of Macondo – New York, NY
Adapted by StarChefs.com
May 2009
Yield: 1 Cocktail

INGREDIENTS

Lemongrass Syrup:
2 cups sugar
1 cup water
2 cups finely chopped lemongrass

Kaffir Lime-Infused Leblon Cachaça:
7 kaffir lime leaves
1 750 ml-bottle Leblon Cachaça

Cocktail:
3 strawberries
½ jalapeño
¾ ounce Lemongrass Syrup
1 ounce freshly squeezed lime juice
1½ ounces Pisco Ocucaje
¾ ounce Domaine de Canton
½ ounce kaffir lime-infused Leblon Cachaça
1 kaffir lime leaf.

METHOD

For the Lemongrass Syrup:
Combine the ingredients and cook over low heat until the mixture reaches a boil. Turn off the heat and allow the mixture to sit for 1 day. Strain and set aside.

For the Kaffir Lime-Infused Leblon Cachaça:
Add the kaffir lime leaves to the bottle and let sit for 1 day.

For the Cocktail:
Muddle the strawberries, jalapeño and Lemongrass Syrup in a glass and then combine with the remaining ingredients in a cocktail shaker. Shake vigorously with ice and double strain the liquid into a martini glass. Garnish with a kaffir lime leaf.


 
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