For those who don't know what an aguachile is. After Giorgione, Montiel moved to SoHos Lure Fishbar, where he worked as sous chef to Chef Josh Capon. All rights reserved. Stir together the soy sauce, rice wine vinegarand sesame seed oilin a glass or ceramic bowl. Executive Chef Saul Montiel from the kitchens of Cantina Rooftop in New York City, is sharing another family-inspired recipe with our () I'm actually gonna add in a couple more ingredients. Cut the Avocado - Cut the avocado in half and scoop the flesh into either a blender or a food processor fitted with a blade attachment. These days, restaurants and food and beverage manufacturers are For Chef Shawn Walchef, who began our interview with this question, this outlook defines his approach to barbeque and arguably, his philosophy of life. Because you control the size of your chicken breast. to kinda finish up cooking, and cool off a bit. I'm a bit more confident than I was before. Trusted News Discovery Since 2008. All rights reserved. Epicurious challenged chefs of three different skill levels - amateur Negeen, home cook Heather, and professional chef Saul Montiel from Cantina Rooftop - to prepare us their best stuffed peppers recipe. With a solid grounding of authentic Mexican recipes, combined with his adopted skills of Mediterranean techniques, Chef Montiel has created an exciting contemporaneous Mexican cuisine at Cantina Rooftop weaving in Mexican street food recipes and classic, Chef Saul resides in Union New Jersey with his wife, Eliana and he. It's one of my favorite ingredients, I will say. As a young child, Montiel adopted the kitchen as his second home, where he developed a passion for food. 0 comments. that's when you add more peppers in here, more spicy. I'm going to be making my tres chile sauce. Watch 6 vs Calzone: Pro Chef & Home Cook Swap Ingredients Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Search. So we're gonna add the famous nopal pico de gallo, and it smells like when I was watching the stories. I did do the cheese trick, you got some competition. Everything is all fried. I don't wanna just put plain rice on my burrito. He's passionate about storytelling and loves exploring the history, cultural influences, and people behind the story of food. I'm gonna bake this at 375 for maybe eight to 12 minutes. So here's my chicken for my chicken tinga. Photo: Cantina Restaurant. and then cover it with saran wrap and let it sit. I can't even talk, it's so good. John has more than 25 years of food-industry experience, having worked in public relations, media, event production and philanthropy. Pro chef Sal Montiel from Cantina Rooftop and home cook Joe are swapping recipes and hitting the kitchen to make some chili. and we're gonna put it in a ice cold bath. So now it's just like sushi, look at this beauty. So now for our mole we're gonna use a little bit of lard. Chef Saul's recipes have been featured on Good Morning America, Food & Wine, NowThis News, People en Espanol and Telemundo. Chef Sal Montiel from Cantina Rooftop in New York returns to Epicurious to make traditional enchiladas verdes, a recipe taught to him by his grandmother. All content is copyright 2023 Total Food Service (unless otherwise noted) and may not be copied or reprinted without permission. Cookie Settings/Do Not Sell My Personal Information. and then just push towards yourself like this. Hide ads with VIP : Ingredient Swap season 1 episode 57 $335 vs $18 Chili : Pro chef Sal Montiel from Cantina Rooftop and home cook Joe . Chicken stock, you gonna add a little bit, as you go. ORANGE (CBSLA)-- A 21-year-old man was charged on Friday with groping four women in Orange area after pleading not guilty to the accusations. But first of all, I need to heat up my tortilla. One News Page. My daughter can eat this. So now you want to cook this a very low heat. I write about food, drink, travel and lifestyle brands. These are so good. I personally can't wait to see what you did, with my ingredients, but I think I did very well. Snoop Dogg pays tribute to late mother Beverly Tate Then you're gonna do a little bit of pickled onions. Who doesn't like avocado? Saul Montiel he/him/his. It's the Mexican version of the baked beans. throw some nopales in your pico de gallo. Pumpkin Soup. The cuisine is as vibrant as the location, which is steps away from the Hudson River, with an expansive view of the city skyline. that's something that we Mexicans give to the world. from English cucumbers, lime, and serrano peppers. http://bit.ly/epiyoutubesub. Saul Montiel is the Executive Chef of Cantina Rooftop, one of New York City's most popular rooftop spots. Use Mexican avocados specialy from the state of Michoacan. As you can see, Bianca has sent me basic ingredients. Best Nachos Recipe: Easy Tricks from an Award-Winning Chef - Bloomberg We're making pickled onions. It's only one way to find out if it's good or not. Okay, so I got this sour cream from Lorenzo's recipe. This is my bad boy new outfit, black chef coat. ABOUT EPICURIOUS Stir in the vinegar, salt and Mexican oregano. So this for the keto guys' diets, and there we go. Vote. We set Bianca up with all of the supplies she'd need to create. As VP/Editor-In-Chief, John sets the overall tone and quality standards for the site's content. All serve on a bed of homemade tortilla chips. Spread mayonnaise onto the tostada, add shrimp to the tostada and garnish with cucumber, avocado, onions, jalapeo, cilantro leaves, and sea salt. Transfer to the towel-lined plate to absorb the excess oil. I am, because this is like a 300 step process. I don't even know what half of this stuff is. The contemporary Mexican menu is adapted from the chefs authentic family recipes. All right, so my pico de gallo it's done. He has like a crystallized sugar inside so it's sweet. The Best Cheese Enchiladas - Tastes Better From Scratch and cure it with lime juice and some kosher salt. By: John Scroggins and Guest Contributor. Launching as the number one brand in the rapidly growing mini dessert category, J&J Snack Foods new Hola! So now, we just gonna cut the edges of the tomato. All right, so now we're gonna knead the dough. I like to use chocolate Ibarra because he's from Mexico. And at this point I will add the chipotle. The reason why we fry ingredients like this. By: John Scroggins and Guest Contributor, Aguachile is a Mexican dish thats made with shrimp, smothered in fresh lime juice, white vinegar, spiced garlic sauce. This is gonna be on my Instagram. Named for the Scottish poet, this riff on the Rob Roy gets an extra whisper of complexity from a teaspoon of Bndictine. Just like making a cake, making a nacho cake. 18.3k Followers, 1,682 Following, 3,118 Posts - See Instagram photos and videos from Saul Montiel (@chefsaulmontiel) chefsaulmontiel. Place 3 tuna diceson top of the avocado pure , then top each portion of tuna with about 2 teaspoons of the salsa ache . HK Hall - Life is an event, make it memorable. Now the plantains, and it has to be right. Tuesday, February 28, 2023. Saul Montiel-Tejada faces the felonies of one count of . I was gonna top it off with nopal pico de gallo. He is a member of the International Association of Culinary Professionals and The International Foodservice Editorial Council. With Cantina Rooftops new menu reflecting both the old and new worlds of Mexican cuisine, he took classic recipes and made them fun and delicious, adding some American dishes with a Mexican twist. I'm also gonna use some of these beautiful leaves. Whether its our monthly print or digital issues, to our website and social media channels (below), we deliver a package of must read news and information to build and enrich your business. because that's when we celebrate anything. It's just avocado and chips. I'm gonna do only half onion. Preheat the oven to 350. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights.Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. and then you're gonna a little bit of white vinegar. Maybe we're gonna need more cheese. Take them out, drain them, and sprinkle with salt. because they have the whole patience, in the whole world. Making chilaquiles with chorizo #fyp #chilaquiles #brunch. I'm gonna cook this for 30 minutes, 45 minutes. EASY CHEESE PLATTER RECIPES All You Need is Food Today I'm gonna use the metlapil, my metate, Normally you do this blending on your knees. Add the tomatoes at the end, tomatoes have a lost of water, if you add it in the beginning you will probably get watery guacamole. I don't even know what half of these are, though. These are the cacahuetes, right? When I came to New York I was determined to find an opportunity in the restaurant industry. Aguachile is a Mexican dish thats made with shrimp, smothered in fresh lime juice, white vinegar, spiced garlic sauce. All rights reserved (About Us). I'm just gonna chop 'em up 'cause it's gonna be a garnish. and I want to get all these beautiful chilies on. I scratch my nose or rub my eyes, call 911. How Traditional Enchiladas Are Made - yahoo.com While butter melts, break eggs into a small bowl. It all depends on the size of your chicken. The infamous guacamole from Cantina Rooftop in, The guacamole from Cantina Rooftop served in a, Tuna Tostada with Salsa Macha from Rooftop. [laughs]. Look at those colors, look how beautiful that looks. I just text my mom and she's like, you're nuts. We have our onions and jalapenos for our tinga. Chef. Crushing these ingredients will release additional oils that lie dormant when lightly chopped, so dont skip this step! Never Screw up Rice Again With This Chef-Approved Rice Cooker - Gear Patrol Avocado Crema | Easy 5-Minute Recipe - The Anthony Kitchen Recipes - Once Upon a Chef What I like about the nopal is it's pretty healthy for you. Finally, top each tostada with 2cilantro macho leaves, sprinkle sesame seeds all over the tuna. Bianca, I know you probably never worked with a nopal. arbol for spiciness, and then guajillo for color. We provided Lorenzo with all the ingredients. From a molcajete to a rubber cutting board, these are Montiel's most essential kitchen tools. You know what pico de gallo stands for, right? So Lorenzo, when you about to press the tortillas. I already washed them. And there's my first garnish. Still havent subscribed to Epicurious on YouTube? TIMESTAMPS: 00:01 Easy way to peel tomatoes 01:49 How to chop eggs 03:29 How to store carrot 05:43 Smart butter hacks 07:55 How to keep avocado fresh for longer 10:53 Easy way to cut a watermelon #food #kitchen #granny We advise adult supervision and care at all times. totally digging the shape of my tortilla, okay. Chef Sal Montiel from Cantina Rooftop in New York returns to Epicurious for the next installment of Passport Kitchen, this time building the complex flavors of a traditional mole poblano from over 30 ingredients. Well, it's not really my signature sauce. At age fifteen, Montiel moved to the United States and lived with family members in New York City and began work at Diva. I was hoping the cheese pull would happen. When I came to New York I was determined to find an opportunity in the restaurant industry.