New England Chefs: Jack Gilbert of Candeleros

AndreaM · #1 September-22nd,2008, 01:16 PM

Chef Jack Gilbert
of Candeleros Southwestern Grill

GRILLED VEGETABLE SALAD WITH BURNT ORANGE VINAIGRETTE OVER MESCLUN GREENS TOPPED WITH GOAT CHEESE CRUMBLES

Poblano Chiles Onions Jicama Olive Oil
Ancho Rub or Chile Powder Goat Cheese Crumbles Mesclun Greens

Prep and grill the above vegetables then julienne and toss with 1/4 cup olive oil

Orange Vinaigrette:
1 1/2 cups olive oil 1/2 cup cider vinegar 1/4 cup balsamic vinegar
2 oranges cut in half 1 teaspoon honey salt & pepper to taste

Cut oranges in half and grill to slightly burnt. Puree oranges adding the olive oil slowly. Add vinegar and salt & pepper to taste.
Add the honey to taste. Puree again.

To assemble: Toss Mesclun greens lightly with the vinaigrette. Place a mound of grilled vegetables over greens reserving 3 jicama
straws per plate. Dip the ends of the remaining 3 jicama straws into the chile powder and create a 3-prong design on the edge of
the plate or over the top of the salad. Crumble with goat cheese. Serve with grilled flour tortillas.

SMOKY MARINATED AND GRILLED FISH STEAKS WITH SALSA
VERACRUZ AND SERVED WITH ROASTED ACORN SQUASH FILLED WITH CORN & ZUCCHINI SALAD

Serves 4

2 # of fresh fish steaks of your choice Ancho Chile Powder
2 Acorn Squash 4 Limes
4-6 Ears of Corn 1 bunch Scallion or green onion
Red Onion Red Bell Pepper
2 Zucchini Fresh Mexican Oregano (or dried if you can’t get fresh)
1 Anaheim chile or Green Bell Pepper Olive Oil
Cumin—just a bit to dust the acorn squash

Marinade:

4 cloves roasted garlic 2 Chipotle Chiles
2 Roasted Onions 1 can Tomato Puree
1 teaspoon Cumin
Roast or grill onions and garlic. Toast the chiles. Put all the ingredients into a saucepot and simmer. Puree.

Marinade the fish steaks the fish steaks for 30 minutes.

Acorn Squash:

Cut the acorn squash in half and seed. Brush all halves with olive oil and dust with cumin. Place on the upper rack of your grill
and bake till tender (about 20-30 minutes).
Fill acorn squash with the corn & zucchini medley salad.

Corn & Zucchini Medley Salad:

Pull the corn husks back and remove the silk from the corn. Pull the husks back up and soak the corn in water for 30 minutes.
Roast the corn on the grill for approx 20 minutes to lightly brown the kernels (as it steams with the wet corn husks). Shuck the
corn ears and cut off the kernels. Place the kernels in a bowl and set aside.
Split the peppers and seed. Then grill the peppers along with the split zucchini. Brush all lightly with olive oil. Grilled the
scallions or green onions. Slice the peppers, onion and zucchini. Add to the bowl with the corn. Add fresh Mexican Oregano
(or dry if you can not get fresh). Set the bowl aside.

Salsa Veracruz:
1/4 cup capers 1/2 cup green olives 2 Diced Tomatoes
1 Diced Onion 1 Diced Jalapeno 1 cup cilantro chopped
Slice the olives, dice the tomatoes, onion and jalapeno. Mix together with capers & cilantro.

Smoky Fish Steaks:

Remove the fish steaks from the marinade. Grill to your liking and top with the salsa Veracruz. Serve with acorn squash filled

with the medley.

POMEGRANATE MARGARITA:

1 1/2 oz tequila, 1/2 oz Gran Gala or other triple sec

2 oz pomegranate juice, 1/2 oz simple syrup

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