Adrian Leons Tostadas With Hamachi Marinated In Marmalade Recipes

ESPRESSO CHILI MARINATED STEAK TOSTADAS

Steps:

• Smash the garlic cloves on a cutting board, sprinkle with the salt and with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape into an 8-by-8-inch baking dish. Stir in the espresso, chili powder, oil, 1 1/2 teaspoons salt and 1 teaspoon pepper. Add the steak and coat evenly in the mixture. Cover and let marinate at room temperature for 30 minutes.
• For the tortillas: Fill a large heavy-bottomed pot with about 2-inches of oil. Heat over medium to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, 30 to 45 seconds per side. Use tongs to transfer to a paper-towel-lined plate and sprinkle with salt.
• Preheat an outdoor grill to high.
• Push a skewer through one side and out the other of the intact onion rings (they onions should lay flat on the grill). Brush lightly with oil and grill, flipping occasionally, until soft and lightly charred, about 15 minutes. Set aside. Grill the steak, flipping once, about 5 minutes on the first side and 2 minutes on the second side for medium-rare. Transfer the steak to a cutting board and let it rest for 5 minutes. Cut the steak into 3-inch sections, and then thinly slice each piece against the grain into strips.
• Mound some steak onto each crisp tortilla and then top with avocado, jalapeno and grilled onions. Drizzle with some of the crema and sprinkle with cilantro leaves if using. Serve with lime wedges.

ADRIAN LEON'S GRILLED SHRIMP WITH PINEAPPLE AND CALABAZA STEW

Steps:

• Marinade: Saute 2 sliced garlic cloves, 1/3 cup onions and pineapple in olive oil to light golden brown.
• Add pineapple juice, SPLENDA® Granulated Sweetener and oregano and cook for another 3 minutes. Remove from heat and let the mixture cool. When cooled add roasted skinless jalapeno, vinegar and cilantro. Mix everything together with a blender. Toss the shrimp with the marinade and refrigerate in a covered medium bowl for at least one hour.
• For the squash: Remove corn kernels from the cob and save the cobs (you should have about 2 cups of kernels).
• Place corn cobs and 1 quart of water in a 4 quart stockpot. Bring stockpot to a boil and reduce the heat to medium, simmer for 15 more minutes. Strain the corn stock and set aside.
• Grill the poblanos over an open flame until they are charred. Put them in a plastic bag to sweat, about 4 minutes. When cool enough to handle, peel off the skins and discard (do not wash the chiles with water, this will reduce the flavor). Cut the chilies into 1/4 inch strips (Rajas).
• Cook 1 2/3 cups onions and margarine until translucent (about 2 minutes) in a 4 quart heavy stockpot (cazuela or deep cast-iron frying pan) over medium heat.
• Stirring occasionally, add corn kernels, diced squash and 6 cloves of garlic.
• Continue cooking for another 10 minutes then add epazote (or cilantro) and cook for 5 more minutes. Remove pan from heat and mix in sour cream and season with salt and pepper.
• Grill shrimp for a minute each side or pan fry similarly. Season with salt and pepper and serve over squash.
• Serve squash stew on a platter with grilled shrimp on top.

CHICKEN TOSTADAS

Steps:

• Place chicken in a gallon size zip-lock bag with all the marinade ingredients. Press all air out of bag.
• Place in a bowl in refrigerator for at least 4 hours, turning bag occasionally.
• Take meat out of refrigerator 20 minutes before cooking.
• Take out meat and discard marinade.
• These can either be cooked on the grill or under the broiler.
• Cook chicken 4 to 5 minutes per side. Transfer chicken to cutting board and let rest for 5 minutes before cutting it into 1/2" strips.
• Lightly brush tortillas with vegetable oil.
• If using grill, grill on each side until they turn slightly brown, about 1 minute.
• Add cheese to browned side while other side is browning on grill.
• If using broiler put cheese on tortilla just until cheese melts.
• Serve by layering tortillas with shredded lettuce, chicken strips, remaining cheese and any additional toppings.