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Chef Tim McFarland

La Puerta Negra

Montpelier, Vermont

 

Guacamole
5 Avocados
1 Roma Tomato - Diced
¼ White Onion - Diced
¼ Red Onion - Diced
3 Cilantro Sprigs – Rough Chop
2-3 cloves Garlic – Rough Chop
1 TBSP Lime Juice
1 TSP Distilled White Vinegar
Salt to taste
Add Onion, Garlic, Cilantro to a large mixing bowl with Lime Juice, Vinegar, and Salt. Crush to release juices and aromatics with fists or whisk. Add Tomato. Peel and Deseed Avocados. Press Avocado halves through Roasting Rack or Mash using Whisk. Mix thoroughly.

Flank Steak Marinade

1 bunch Cilantro
3 cloves Garlic
1 stalk Lemongrass
1TBSP Salt
½ cup Sugar
¼ cup Soy Sauce
Blend all ingredients (Except for Sugar). While blending, slowly add sugar to marinade.
 
Chimichurri
¼ White Onion – Rough Chop
2-3 cloves Garlic
½ bunch Parsley
1 bunch Cilantro
Salt  to taste
Oil
To Emulsify, Blend all ingredients (except for oil). While blending, slowly add oil until thick and airy.
 
Flan Custard
3 eggs
1 can Condensed Milk
1 can Evaporated Milk
1 TBSP Ground Cinnamon
1/3 cup Sugar
Caramel
1 2/3 cup Sugar
1 TBSP Lime Juice
¼ cup Water
Mix Eggs, Condensed Milk, Evaporated Milk, and Sugar. Set Aside Add Lime Juice, Water, and Sugar to sauce pan. Cook on medium heat until sugar begins to caramelize. Add Quarter inch of caramel to each ramekin. Fill ramekin with Custard. Place ramekins into casserole dish with 1 inch water and cover with foil. Cook in oven at 350 for approx. 20 minutes. Check for firmness. Immediately refrigerate for 2-3 hours.
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