Baja Shrimp Torta Recipes

Steps:

• Directly over the flame of a gas burner, or in a cast iron pan set over high heat, char the poblano until the skin is completely blistered. Place pepper in a zip top bag and allow to steam for 5-10 minutes. Meanwhile, in a small bowl stir together crema, lime zest, and salt. Once pepper has steamed, remove skin and seeds and finely chop. Stir into crema mixture and set aside.
• In a small airtight container, stir together spices. Place shrimp in a large bowl. Toss with 2 T. spice rub and set shrimp aside to marinate 10-15 minutes. Store remaining spice rub for another use.
• Meanwhile, in a large bowl whisk together lime juice and olive oil. Add cabbage, cilantro leaves, and scallions to the bowl and toss to thoroughly combine. Season with salt to taste and set aside.
• Heat a grill pan over high heat. Lightly brush with oil and grill shrimp, turning once, about 2 minutes per side. Toast buns alongside shrimp, about 1 minute, until desired color is achieved.
• To serve, spread poblano crema on top and bottom of buns. Divide shrimp among sandwiches and top with cabbage slaw and cilantro leaves.

Steps:

• Combine beer, flour, salt, and ground black pepper in a bowl. Let batter sit at room temperature for 1 hour.
• Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl to form the baja sauce. Cover and refrigerate until use.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dip shrimp in prepared batter; place in the fryer until golden brown, about 2 1/2 minutes. Drain shrimp on paper towels.
• Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.
• Fill each tortilla with an even amount of shrimp, baja sauce, red cabbage, and cilantro. Garnish with lime wedges.

Steps:

• Melt the butter in a heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes. Season with salt and pepper, to taste. Transfer the shrimp to a serving platter and serve alone or with white rice, if desired.

Steps:

• Preheat a grill over medium heat. Spread the refried beans and butter on the bread, and put it on the grill to get toasty, 1 to 2 minutes.
• In a medium saucepan heat half of the oil over medium heat, and saute the mushrooms, jalapenos, onions and tomatoes.
• Sprinkle the steak with salt and pepper and grill to desired temperature, about 5 minutes.
• Layer the cheese, ham, avocados, cooked vegetables and steak onto the sandwich. Then spread the chipotle mayo on top and cut in half to serve.

Steps:

• Making Almond Powder: Combine the almonds, the 2-1/2 tablespoons confectioner's sugar and the 1/4 cup cocoa in a food processor fitted with the steel blade. Process until the almonds are a fine powder.
• Blending the Batter: Butter the bottom and sides of an 8-inch springform pan with the 1 tablespoon of butter. Cut a circle of parchment paper to cover the bottom of the pan. Butter the paper with 1/2 tablespoon butter and line the pan with it, butter side up. Use the 3 to 4 tablespoons flour to coat the entire interior of the springform, shaking out any excess. Preheat the oven to 375 F, and set a rack in the center of the oven. Using an electric mixer fitted with the paddle attachment or a hand-held electric mixer, beat the butter and sugar at medium speed 8 to 10 minutes, or until almost white and very fluffy. Scrape down the sides of the bowl several times during beating. Beating the butter and sugar to absolute airiness ensures the torta's fine grain and melting lightness. Still at medium speed, beat in the peanut butter. Then beat in the egg yolks, two at a time, until smooth. Reduce the speed to medium-low, and beat in the melted chocolates, the dissolved coffee, and the rum and vanilla. Then use a big spatula to fold in the almond powder by hand, keeping the batter light.
• Whip the egg white to stiff peaks. Lighten the chocolate batter by folding a quarter of the whites into it. Then fold in the rest, keeping the mixture light but without leaving any streaks of white.
• Baking: Turn the batter into the baking pan, gently smoothing the top. Bake 15 minutes. Then reduce the oven heat to 325 F and bake another 15 to 20 minutes, or until a tester inserted in the center of the cake comes out with a few streaks of thick batter. The cake will have puffed about two thirds of the way up the sides of the pan. Cool the cake 10 minutes in the pan set on a rack. The cake will settle slightly but will remain level. Spread a kitchen towel on a large plate, and turn the cake out onto it. Peel off the parchment paper and cool the cake completely. Then place a round cake plate on top of the cake and hold the two plates together as you flip them over so the torta is right side up on the cake plate.
• Serving: Torta Barozzi is moist and fudgy. Just before serving, sift the tablespoon of cocoa over the cake. Then top it with a sifting of the confectioner's sugar. (Or for a whimsical decoration, cut a large stencil of the letter "B" out of stiff paper or cardboard. Set it in the center of the cake before dusting the entire top with the confectioner's sugar. Carefully lift off the stencil once the sugar has settled.) Serve the Barozzi at room temperature, slicing it in small wedges.
• Wine Suggestion: In Vignola, homemade walnut liqueur (Nocino) is sipped with the Barozzi. Here, the black muscat-based Elysium dessert wine from California does well with the cake's intense chocolate.

Steps:

• Preheat oven to 350°F.
• In a medium mixing bowl mix together flour, baking powder and salt.
• In a mason jar with lid, or other container with lid, combine the next 9 ingredients (olive oil, butter, balsamic vinegar, water, garlic, brown sugar, salt, pepper, parmesan) and shake until the Italian dressing is well blended.
• Add mashed beans and dressing to the bowl with the first four ingredients and mix until blended.
• Using an ungreased 9x3-inch springform pan, spread combined mixture in bottom and 2 inches up sides; set aside.
• In a wide, shallow sauté pan over high heat, warm 4 tbsp olive oil and 4 tbsp butter. Add the shrimp and garlic and sauté quickly for 3 minutes - Add the lemon juice, paprika, pepper flakes, and salt and pepper to taste. Using a slotted spoon put shrimp in bottom of springform pan.
• Sauté onion and garlic over medium heat until translucent. Add bell pepper and green beans and sauté until beans turn a bright green. Place on top of shrimp.
• In a small bowl mix eggs and milk and pour over vegetables.
• Arrange sliced tomatoes on top and sprinkle with Parmesan cheese or Feta cheese.
• Bake for 40 - 45 minutes or until knife inserted in center comes out clean.
• Allow 10 minutes to stand and then loosen sides of torta from pan.