Recipes
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Signature Dishes
- Achiote Buffalo
- Camarones Salteados
- Modern Loco Moco
- The Morning After Soup
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- Shipwreck Sea Stew
- Pan-Seared Soft Shell Crabs
- Homemade Chorizo and Potato Sopes
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- Korean Braised Spicy Black Cod
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- Rustic Bolognese with Pappardelle
- Coconut Curry Lentil Soup
- Pistachio-crusted Pork Tenderloin
- Kumamoto Oyster and Steak Tataki
- Tandoori Cod en Papillote
- Pan-Seared Mahi Mahi with Mango Salsa
- Crispy Risotto Cake with Truffled Egg
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Season 2
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Season 1
Achiote Buffalo
Recipe Courtesy of Adrien Nieto
Achiote is a recipe that I came across and I just made my own. The main component is an annatto, and then you make your own blend depending on what protein you're working with.
Achiote ultimately is a beautiful, deep, complex spice, and the spice itself to me has a story because it's like twenty different things sometimes. That obviously came from ancient indigenous people to when the Spanish came, so it just has all this history and you can taste it.
Ingredients
For The Steak
- 4 buffalo ribeyes, 8-ounce, bone in
- 4 tablespoons olive oil
- 2 limes, juiced
- 2 oranges, juiced
- 6 tablespoons, achiote spice blend
For The Rice
- 2 cups water
- 2 cloves garlic, chopped
- 1 shallot, chopped
- 1 teaspoon ground ginger
- 1 teapoon ground turmeric
- 1 teaspoon ground coriander
- 2 dried ancho chilies
- 2 jalapenos, chopped
- 1 orange
- 1 lime
- 1 cup vegetable stock
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 cups rice
- 2 tomatoes, seeded and diced
- 2 tablespoons chopped cilantro
- extra-virgin olive oil
For The Salad
- 1 whole avocado, peeled and pitted
- 2 avocados, sliced
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon finely diced shallot
- 6 red radishes, sliced
- 8 cherry tomatoes, quartered
- 1 cucumber, diced
- 1/2 pound arugula
Directions
To Make The Rice
In medium saucepot bring water, garlic, shallot, ginger, turmeric, coriander dried and fresh chilies, orange and lime zest, salt, pepper and veggie stock to a boil.
Toast rice in deep saute pan in a little bit of olive oil.
Slowly add the veggie stock mixture.
Add diced tomatoes and saffron, cover and simmer about 10 minutes.
Once rice is ready, add chopped cilantro.
To Make The Salad
In a blender, combine whole avocado, olive oil, red wine vinegar, and shallot, pulse until well blended. Add salt and pepper to taste.
Toss radish, sliced avocados, cherry tomatoes, cucumber, arugula and vinaigrette in bowl.
To Make The Steak
Season ribeyes with olive oil, salt, pepper, lime juice, orange juice, achiote spice blend. Let marinate.
Grill or sear rib eye to desired temperature.
Plate and serve.
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Achiote Buffalo
