Latest Student Recipes
Cooking with Ernest’s: Peruvian Ceviche
Ingredients
- 2/3 cup fresh lime juice
- 2 garlic cloves, smashed
- 1 TBSP (packed) chopped fresh cilantro leaves
- 1/2 ají limo or habanero chile, seeded, halved lengthwise
- 1/2 small red onion, chopped
- 1/2 cup bottled clam juice (optional)
- Kosher salt
- 1 small sweet potato (about 8 ounces)
- 1 ear of corn, husked
- 1/2 ají limo or habanero chile, seeded, halved lengthwise
- 1 pound fluke, flounder, or sole, cut into 1/2-inch cubes
- 1 small red onion, quartered and thinly sliced, divided
- Cilantro leaves
Instructions
- Leche de Tigre: Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.
- Ceviche: Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool.
- Meanwhile, add more water to same pot, if needed, to measure 1 inch; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2–3 minutes. Transfer to a plate; let cool completely.
- Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).
- Rub a large bowl with cut sides of chile; discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt.
- Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.
Cooking with Ernest’s: Pork Schnitzel
Ingredients
- 5 5oz boneless pork chops
- 2 cups All purpose flour
- 2 cups Panko or Bread crumbs
- 5 whole eggs
- 1/2 cup heavy cream
- 2 tbsp salt
- 2 tbsp black pepper
- 2 tbsp Canola oil
Instructions
- Place the chop between two pieces of plastic wrap. Using a meat mallet with a flat side pound the meat as thin as you can without tearing the meat.
- Combine the eggs and cream and whisk. Add the salt and pepper to the flour.
- Place the seasoned flour, egg wash, and bread crumbs in separate shallow containers.
- Dredge the chop with the flour, coat with the egg wash, and then coat with bread crumbs. Ensure that the chop is thoroughly coated with each ingredient.
- Heat the oil in a frying pan on medium to high heat. Place the chop in the pan. The edges of the chop will start to brown and that is a good indicator to flip. Once boths sides are golden brown place the finished chop on paper towels to remove any excess oil.