By now, for the mature guy over the age of 30, you’ve probably figured out that a great meal isn’t complete without a great tasting wine or spirit, especially when celebrating a Holiday. And what holiday says it’s time to break out the best spirits and marinate a few cuts of your favorite meats or poultry? — of course — Cinco de Mayo.
If you haven’t marked May 5th, 2015 off on the calendar just yet, consider this a friendly reminder, and then start prepping what you’ll need to get the festivities in order. But just in case you don’t have anything planned to grill, sauté, broil or bake for the occasion, and have absolutely no clue about what spirit to pair the future meal with, we’ve got you covered, with a little help from world-renowned chef Enrique Olvera and Tequila Don Julio.
Olvera, hailing from Mexico, has collaborated with the team at Tequila Don Julio to create a recipe pairing that will take your celebrations from average to exceptional. Chef Olvera’s creation, a Tuna and Uni Tostada, combines fresh seafood and traditional Mexican flavors such as cilantro and smoked tomato for a dish that is both unique but also full of rich, delicious flavor.
Of course, no celebration is complete without a signature cocktail, and the Papíto Royale is the perfect addition with Mexico’s original luxury craft tequila, Tequila Don Julio. This aperitif style cocktail with a top off of Champagne is perfectly balanced to complement the seafood flavors in the dish.
[divider]Tuna and Uni Tostada[/divider]
[cbtabs][cbtab title=”Ingredients”]150g Portland, Maine Uni, 300g Tuna, Sushi-Grade, 4 Tortillas, & 1 Liter of Oil for Deep Frying. [/cbtab][cbtab title=”Cucumber Relish”]40g of Persian Cucumber (diced small), 10g of Garlic (minced and blanched), 10g Red Onion – minced, 5g Cilantro Stems also minced, 5g of [highlight]Fresh Wasabi[/highlight] (grated) and 2g of zested Ginger. [/cbtab][cbtab title=”Smoked Tomato”]1 Beefsteak Tomato [/cbtab][cbtab title=”Vinaigrette”]15g Cold Pressed Olive Oil, 20g of Key Lime Juice Salt 1 Serrano pepper sliced for garnish. [/cbtab][/cbtabs]
How To Cook The Dish
Let the tortillas dry overnight. In a pot, heat oil to 190 degrees Celsius. Add tortillas and fry until bubbles come to a stop. Remove and drain on a paper towel. Season with salt. Mix cucumber, garlic, red onion, cilantro, wasabi and ginger in a bowl. Add vinaigrette and smoked tomatoes. Season to taste. Place tostada on plate. Strain the liquid from the relish and spread on top. Slice tuna and place four pieces over the relish. Strain uni from liquid by placing on a paper towel to drain and scatter on top of the relish and tuna. Garnish with Delfino cilantro, Serrano slices and a lime wedge.
To finish off the pairing, you’ll need to make the elegant Papíto Royale, and it’s relatively simple. All you’ll need is: 1 oz Tequila Don Julio Añejo, 1/2 oz Dry Vermouth, and a 1/2 oz Pineau de Charentes Aperitif Wine. Combine Tequila Don Julio Añejo, dry vermouth and Pineau de Charentes Aperitif Wine in a mixing glass with ice. Stir with bar spoon to temperature and strain contents into a coupe glass. From Mexico to your table, these recipes will have guests singing your praise all night.
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