Top Sexy Chef…
Posted by Karin | Filed under Food + Drink
Camile Becerra
Photography by: Cynthia K Cortes
Our Top NY Sexy Chef Camille Becerra tells me that there is nothing sexier then preparing an elaborate full course meal for that special person… Making every dish with care & love. As each sauce is an influence of yourself, each dish requires specific attention and, dedication. She continues to tell me … You want your guest to experience a meaningful dish, memorable that when you take that first bite you are enchanted! To tell you the truth, she was sensationally mind blowing when she was describing this process to me that I myself was salivating by this point!! Her charm alone was captivating and her eloquent description of a “sexy dish” was even more tantalizing.
I asked Camille to select one of her favorite dishes and share with us, as well as the viewers of Karin + Raoul… Although she feels each individual is different and has a distinct taste requirement - she was gracious enough to bestow upon us one of her favorite recipe yet. Please take the time to take notes and run to the grocery men, women alike and stir this up with love… YES… Just for your mate!!!
In her very own words…
” I love a menu that shows the effort made for that someone special. A sexy meal should be hightened by eating with your hands, tapas style per se, licking fingers clean, an expensive bottle of wine while laid back and relaxed at home…”
This is the MENU from our Sexy Chef Camille Becerra …
*Shrimp a la Plancha
*Pear, Quinoa & Mint Salad stuffed in Endive
*Montaditos of of Mole Braised Short Ribs on Ginger
Cornbread topped with Pickled Fennel & Jalapeños
*Bon Bons of Rose Petal & Pistachio Ice Cream
I ask for a specific recipe for this dish -
**Montaditos of Mole Braised Short Ribs on Ginger Cornbread topped with Pickled Fennel & Jalapeños….
Montaditos literally means “on top of”, commonly seen in Spain as a small open face style tapas.
Making a mole can be time consuming. There are usually over 20 ingredients that go into it all requiring differant cooking and grinding techniques. I don’t ever suggest sacriligious acts like buying mole mix from a supermarket…but there are little Mexican shoppes around the city that secretly sell moles and they’re superb. I go to one in my neighborhood called Huitzilli, there Emily can sell you Doña Julieta Morales De Atocpan’s mole straight from Mexico.
Huitzilli 624 Metropolitan Ave, Brooklyn NY, 11222
Mole Braised Short Ribs
3 tbls vegetable oil or bacon fat
2 lbs short ribs
2 tbls sofrito
2 tsp smoked paprika
1/2 c mole
4 cups broth
1 btl beer
salt & pepper
Preheat oven to 350 degrees.
1. Season ribs with salt and pepper. Heat oil in skillet and sear ribs till golden brown on all sides. Remove and place them in a small oven proof pan with bone side facing up.
2. Using the same skillet lower heat all the way and add sofrito and smoked paprika. Allow to cook for 3 minutes making sure it doesn’t brown.
3. Keeping heat on low add mole. With a wooden spoon break up mole to make a dry paste and allow to cook for 4 minutes making sure it doesn’t burn. Add 1 cup of the broth while stirring, after 4 minutes it will turn into a loose paste, add the beer. Continue stirring till well incorporated, allow to simmer for 4 minutes. Finally add remaining stock, allow to come to a gentle simmer and pour over the ribs.
4. Cover the ribs with foil and place in oven for 2 hours or until meat falls off bone.
5. Remove ribs from pan and separate meat from bone, slightly shred the meat. Adjust the seasoning of the mole sauce with salt and pepper if necessary.
6. On a platter arrange thin cut wedges of Ginger Cornbread. Place shredded meat on top. Spoon a generous amount of the mole sauce over it. And top that with pickled fennel and jalapeño.
Pickled Fennel & Jalapeños
1/4 c white vinegar
1/4 c agave
2 jalapeños, sliced super thin
1/2 c fennel, sliced super thin
1/4 c fennel fronds
1. Combine the vinegar and agave.
2. In an air tight container add all ingredients making sure all the vegetables are immersed in the pickling liquid.
3. Allow at least 4 hours to pickle before serving.
Ginger Cornbread
1/2 c cornmeal
1/2 c flour
1tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 c yogurt
1 egg
1 tbls agave
2 tbls butter
3 tbls grated fresh ginger
Preheat oven to 350 degrees.
1. Combine all dry ingredients.
2. Combine yogurt, eggs and agave.
3. Warm a small 8 inch cast iron skillet and allow butter to melt gently. Swirl around so sides also get coated.
4. Mix the dry and wet ingredients till well incorporated. Pour into skillet and bake for 20 minutes.
Yes… Straight from Our sexy Chef… To learn more about her, click on: Camille Becerra !
**If there is another dish our viewers would like to have… Don’t be shy and Please ask !!!
xoxo Karin
Tags: Camile Becerra, food, Montaditos of Mole, recipe, Sexy Chef, Top Sexy Chef
2 Responses to “Top Sexy Chef…”
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David Palmer Says:
December 15th, 2008 at 1:39 pmGreat post! After reading this I’m starving. What is the recipe for Pear, Quinoa & Mint Salad stuffed in Endive?
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Karin Says:
December 15th, 2008 at 1:44 pmI will ask her to be so kind and share again !!! Although you must remain patient my friend. Her dishes are tasty and worth waiting for!
xoxo Karin
