A night to remember – MAZA first demo cooking night with Nicole Kinee, Erica Shamrock, Frances Mong, Heather Maloney, Maral Sarisozen, Robert Veluz, Ardan Ozmenoglu, Perrin Siegel, Susan Hayes and Martin Mateev. We had so much fun!!!!
Thank you Mariya Ruseva for the great pictures!!!
This even would not be possible without the generous support from DespañaNY and Partanna Olive Oil. The fresh seafood was provided by the Lobster Place. Special thanks to the Epicurean for the amazing cutting boards.
Recipes and wines pairing will be published in the February issue of MAZA Cooking Journals.
Wines For Natalia’s Cooking Class
**Wines in order from lightest/white to fullest/red**
Cordorniu Classico Brut
Macabeo, Parellada, Xarel.lo
The original Cava made by the first Cava house! With family ties dating back to the early 1500s, Codorniu has established itself time and time again with their dedication to quality. This Cava captures all the typical varietal characteristics of the local grape varieties: citrus, apple and white flowers together with subtle toasty aromas from 9 months lees ageing. Fresh, fruity, and well balanced on the palate.
*Nutty Goat Cheese Bites
Bohigas Brut Reserva
Macabeo, Parellada, Xarel.lo
The deep and complex nose offers us a vibrant blend of apple, grapefruit, and great minerality. Lovely lees tones and a top note of dried flowers. On the palate the wine is deep, full-bodied yet crisp with lovely complexity of toastiness and excellent length and grip on the refined and mineral finish.
*Bruschetta with Roasted Red Peppers & Anchovies
90% Hondarabi Zuri, 10% Hondarrabi Beltza
Light straw colored and enticing bouquet of sea salt, minerals, spring flowers, and tart green apple. Crisp, vibrant, impeccably balanced and totally refreshing.
*Octopus with Mushrooms & Potatoes
60% Premsal, 40% Callet
Mallorca is at it again! From the producers of Anima Negre comes their first project ever using the relatively unknown indigenous red varietal Callet in a white wine. The nose is floral and bright with hints of tropical fruits. The palate is dry yet fruity with a bit of spice. Complex and persistent, this wine is a must try. )
*Shrimp with Wine Garlic Saffron Sauce
100% Garnatxa Blanca
From old vines in Emporda comes an expression of this indigenous single varietal. Pale yellow with green hues, the nose is fruity, floral and lightly spicy. The palate is fresh yet full, round and complex. The finish is long and weighty making it ideal for fuller seafood meals.
Mont Rubi Durona
50% Sumol, 30% Garnacha, 20% Samso
Made with Sumoll, a varietal so rare that there are only about 100 hectares in the world, all in Penedes. Medium in body with intense earthiness. Close your eyes and find yourself in a sun dappled clearing of a mountain forest. Waves of warm dark soil lap against a shore of black cherry liqueur and balsamic herbs. More reminiscent of a Nebbiolo or Nerello Mascalese than most things Spanish.
85% Garnacha Tintorera, 15% Monastrell
Starting with a grape like Garnacha Tintorera hints at the big things that are yet to come. Dark purple fruit and seductively smooth on the palate, this wine is juicy and forthcoming. Essence of plum and black cherries with a hint of white pepper. 12 months of French oak aging add to the fullness and complexity of this wine.
*Chorizo & Fried Shishito Peppers
100% Pedro Ximenez
Orange-tinged bronze. Enticing aromas of almond skin, walnuts, dried fruit and smoke. Suave, smooth and easygoing with modest sweetness and a flavor of walnut. Lingering after taste.
*Nutty Goat Cheese Bites, Jamon, Marcona Almonds
|Chorizo & Fried Shishito Peppers|
- 1/2 lbs spicy chorizo
- 1/2 lb sweet chorizo
- 1/2 lb shishito peppers
- Cut the chorizo to thin pieces and pan sauté them in a large pan over low to medium heat. Once the bottom side gets succulently brown texture turn individually each piece and add the shishito peppers.
- Cook for a minute, and then mix them so the peppers get coated with the reduced chorizo fat. Cook them for another 3 minutes.
Say hello to the perfect extravagant appetizer that goes well with any summer drink. Your guests will secretly lick the shells to the last flying fish roe.
2 lbs mussels, cleaned
1 medium size onion, diced
2 sprigs oregano
1 bay leave
1 garlic clove, diced
½ shallot, finely diced
¼ cup vermouth
1 tablespoon butter
2 tablespoons Japanese mayonnaise
3 shiso leaves, finely diced
2 tablespoons flying fish roe
In a medium size stir fry pan heat 1 tablespoon butter. Add finely diced garlic, shallost, and herbs. Cook over medium heat for about a minute. Add the mussels and mix well. Cook for 3 minutes while stirring all the time. Mix with the ½ cup vermouth; cover the pot and cook until all mussels open.
Discard the stock. Once the mussels are ready to be handled, take the meat out of them. Chop it finely and mix it very well with the roe, shiso leaves and the mayonnaise.
Preheat the oven to 400F.
Spoon back the mussel mixture to half of the shelves. Repeat the same with the rest. Place it to a backing rack and bake it in the oven for 10 min, until golden brown.
This recipe is part of June Issue of MAZA Cooking Journals available on the iTunes store.
Shrimp are cooked in an aromatic garlic -wine-saffron stock. Once coked, they are sprinkled on top with spicy and hot paprika.
4 Servings as appetizer
1 lb medium size shrimp, peeled and deveined
4 garlic cloves, diced
2 tablespoons butter
1/4 cup white wine
1 tablespoon fresh parsley, chopped
1 teaspoon Kosher salt
Smoked Spanish paprika for seasoning
In a medium size sauté pan melt the butter with the finely diced garlic and cook for 2minutes. Add the ¼ cup wine and cook for another minute. Add the peeled shrimp, the shrimp, shrimp peels, sprinkle some salt and parsley and mix well so all the shrimp get evenly coated with the butter-garlic mix. Cook them for 5 minutes, or until shrimp are cooked.
Before serving discard the shrimp peels and season the shrimp with smoked Spanish paprika for extra flavor.
Anchovies make a great snack and are delicious once paired with Pimenetos del Piquillo.
1 baguette, cut to 1/2 inch slices
½ lbs Pimenetos del Piquillo
1 garlic clove, peeled
Fresh parsley, for garnish
Cut the baguette to 1/2 inch slices and toast them on open fire. Drizzle some olive oil on top of the slices and run the garlic clove on each slice, jus to to give a delicate flavor.
Cut the pimentos lengthwise in half. Each slice gets one slice pimentos del piquillo, topped with 2 white anchovies. Finish it with some chopped parsley.
Soft goat cheese is mixed with aromatics, rolled in nuts and served with honey on the side.
1 lb soft goat cheese
1 /2 tablespoon sumac
1 tablespoon sesame seeds, lightly toasted
1/2 tablespoon dry oregano
1/4 cup pistachios, finely ground
1/4 cup almonds
In a mixing bowl place the soft goat cheese and add the sumac, lightly toasted sesame seed and the dry oregano. Mix well until get a homogeneous texture.
With a spoon shape it to a smooth oval. Roll each piece in shaved almonds or crushed pistachios. Serve it with honey and pomegranate syrup on the side.
|Octopus with Mushrooms and Potatoes|
- 2 lbs octopus
- 2 lbs Yukon gold potatoes
- 1 bay leaf
- 2 fresh thyme sprigs
- 1 fresh rosemary sprigs
- 2 medium garlic cloves, peeled
- ½ tablespoon smoked paprika
- Kosher salt and freshly ground black pepper
- 2 tablespoon extra virgin olive oil
- 1 lb mushrooms, cut to quarters
- juice of fresh lemon
- 2 tablespoons fresh parsley, finely chopped
- In a medium size pot place the potatoes and the herbs. Bring to boil. When start to bubble lower the heat to simmer and boil until tender. Remove them from the hot water. Once the potatoes are cool enough to handle, peel the skin off. It’s much easier to do it before they cool down completely. Cut the potatoes into 1” cubes and transfer them to a bowl.
- In a large size pot bring to boil salted water. When start to bubble add the octopus, cover with the lid and let it boil for 20 minutes, then lower the heat to simmer and boil it for another 20 minutes. Timing is critical, so have you timer on once you start it. Remove the octopus from the hot water and cut it to wheels, thickness as desired.
- In a large pan over medium heat 2 tablespoons extra virgin olive oil. Add the potato chunks. Sprinkle over smoked paprika and cook them for 5 minutes. Add the mushrooms, season with salt and black pepper and cook for another 5 minutes or until the mushrooms are done. Mix in the octopus pieces and 1 tablespoon freshly squeezed lemon juice. Before serving garnish with freshly chopped parsley.
1 piece tenderloin
1 piece loin
4-5 lbs kosher salt
AROMATICS for the loin
3/4 cup paprika
1 tablespoon hot red pepper, or chili pepper
2 tablespoons urfa biber pepper for smoky finish
AROMATICS for the tenderloin
1/2 cup paprika
1 teaspoon hot red pepper, or chili pepper
½ cup chubritsa
In a large Dutch oven spread 2” kosher salt. Place the 2 pieces and cover them completely with salt. Put the lid on and place it in the bottom part if the refrigerator for a week. After 7 days take the meat out of the salt, wash it with cold water. Take the salt out of the Dutch oven, return the meat and fill it with ice-cold water.
Place it in the refrigerator for a day. Have a wood cutting board wrapped with plastic sheet. Place the meat and put on top a parchment paper and weight it down with something very heavy. You can use another cast iron pan or something that is at 8-10 lbs heavy. Leave it like this for a day. Take it out from the water and rad it dry.
Mix all the spices. Place half of the aromatics over parchment paper and spread it evenly the length of the cured meat. The rest of it layer over the meat. Pad it and turn the meat until gets evenly coated. Leave it in an airy and cold place to cure. A piece the is 2” thick will be cured for 10-14 days. A 3-3.5” thick piece will take up to 2-3 weeks to cure. After the 10 days wrap the salumi in a parchment paper and leave it in the bottom compartment of the refrigerator.
Herring has been a popular fish for centuries, try this recipe and you will not regret it!
1 cup pickled herring, cut to small pieces
1 cup carrots cut to small cubes
¾ cup baby green peas, unfrozen
1 cup dill pickles (cornichons), cut to small cubes
2 large yellow Yukon potatoes
6 tablespoons light mayonnaise
1 teaspoon Dijon mustard
1 cup roasted beets,peeled and cut to small pieces
1 tablespoon fresh dill, diced
juice of ½ freshly squeezed meyer lemon
Freshly ground black pepper to taste
Boil the potatoes with skin on. Once they are soft remove them from the heat. Peel them and cut to small cubes, about 1/4-inch. The secret of this salad is that all ingredients have to be the same size, so once you have a bite you can experience and balanced taste of the well-combined components.
In a deep bowl combine the carrots, baby green peas, dill pickles,potatoes, all cut to small pieces. Mix with
the mayonnaise and the Dijon mustard. Season with freshly ground black pepper and mix well.
In a separate bowl combine the roasted beets, cut to small pieces with herring and dill. Mix well with pinch of salt, 1 tablespoon olive oil and freshly squeezed meyer lemon.
Refrigerate for at least for 30 min before serving.
1 Moulard duck breast (2 sides), separated
2 tablespoons olive oil
30 whole black peppercorns, coarsely crushed
1 tablespoon Kosher salt
or 2 tablespoons full body finely grounded coffee, MauiGrown Lava Flow Dark Roast
2 black whole peppercorns
½ teaspoon cardamom
¼ teaspoon clove
¼ teaspoon nutmeg
¼ teaspoon cayenne pepper
20 Brussels sprouts, halved
Preheat oven to 450F.
With a sharp knife score the skin side of the magret in a ½” crisscross pattern. Brush the duck breast with olive oil and generously season both sides of it with the rub mix.
Place the breast skin side down on a heated heavy-bottom skillet. Over medium heat brown the magret, discarding the fat, until almost all fat is extracted, about 6-7 min. Once done, turn the magret over and place the skillet in the preheated oven. Cook until meat in the middle is rare, about 5 min. Let it rest for 10 min before slicing.
To serve cut it thinly skin side up on a 45 degree angle.
Serve it over shredded Brussels
Bring a pot of 5 cups salted water to a boil. Add all the Brussels sprouts and cook for 2 min. Once cold enough to handle, chop them finely with a mandolin.
Wine pairing – Chateau Burgozone Cabernet Franc 2011. Intense ruby-red colour with pleasant brick-coloured overtones. A harmonizing bouquet of well ripened grapes and oak with terroir mineral character can be felt nippy aromas of well ripened red fruit