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Easter Recipes From Chef Eduardo Ruiz and Las Palmas

Fresh salmon tostada, roasted cauliflower en curry verde, and enfrijoladas

By LatinoLA Contributor
Published on LatinoLA: April 2, 2015

Easter Recipes From Chef Eduardo Ruiz and Las Palmas

To help you with your Easter dishes, we're sharing recipes from renowned chef Eduardo Ruiz, owner of the famous restaurant Corazon y Miel. You can now prepare Fresh Salmon Tostada, Roasted Cauliflower en Curry Verde, and Enfrijoladas with Las Palmas sauces, just like a professional chef!

Las Palmas sauces are made with tomatoes, tomatillos and real chiles, as well as other ingredients and spices that have been a part of Mexican cuisine for centuries. These recipes creatively combine the authentic Mexican flavor of Las Palmas with other ingredients of Latin American cuisine to create modern dishes with a fusion of flavors that will delight the entire family.

Roasted Cauliflower en Curry Verde

Course: Vegetable
Number of servings: 8
Preparation time: 60 minutes
Cook time: 45 minutes


For the Roasted Cauliflower
ΤΗσ 3 whole heads of Cauliflower
ΤΗσ 3 tablespoons Olive Oil
ΤΗσ 2 teaspoons Sea Salt, or desired amount

For the Curry Verde
ΤΗσ 1 (28 oz.) can of LAS PALMAS?« Green Enchilada Sauce
ΤΗσ 6 Garlic cloves, roughly chopped
ΤΗσ 4 tablespoons Ginger, roughly chopped
ΤΗσ 4 Serrano Chiles, roughly chopped
ΤΗσ 2 tablespoons Curry powder
ΤΗσ 1 tablespoon Olive Oil
ΤΗσ 8 ounces Coconut Milk
ΤΗσ 2 teaspoons Sea Salt

For the Roasted Scallion Crema
ΤΗσ 1 bunch of Scallions
ΤΗσ 1 teaspoon Olive oil
ΤΗσ 8 oz. Crema Mexicana, or Sour Cream
ΤΗσ 2 teaspoons Ground Cumin
ΤΗσ 2 teaspoons Ground Coriander
ΤΗσ 3 tablespoons Lemon Juice, Fresh Squeezed
ΤΗσ 2 teaspoons Sea Salt, or desired amount

For the Garnish
ΤΗσ 2 Lemons
ΤΗσ 3 tablespoons Toasted Sliced Almonds, or any toasted nut of your liking


1. Preheat oven to 500??F or broiler on High

2. For the Curry Verde:
ΤΗσ In a heavy bottomed sauce pan, place the chopped Garlic, Ginger, Serrano Chiles, and Olive Oil. Decrease the heat to low medium and gently sweat the vegetables.
ΤΗσ Once they are soft and start to develop color (about 10-12 minutes), add the curry powder and cook for 2 minutes on low heat.
ΤΗσ Add the LAS PALMAS?« Green Enchilada Sauce and coconut milk and salt.
ΤΗσ Cook on low heat for about 10-20 minutes so that flavors develop.

3. For the Roasted Scallion Crema:
ΤΗσ Coat the Scallions with the olive oil and place them on an oven-safe sheet tray.
ΤΗσ Place in the oven for 12-15 minutes until the Scallions are completely charred on the outside.
ΤΗσ Once they are charred remove from the oven and let them cool for a few minutes. Transfer to a cutting board and fine chop them.
ΤΗσ Place all the remaining Scallion Crema ingredients into a bowl and whisk until all the ingredients are equally dispersed.
ΤΗσ Store the Crema in the refrigerator until the dish is plated.

4. For the Roasted Cauliflower:
ΤΗσ Cut the Cauliflowers in quarters and remove stems. Using your hands separate the Cauliflower florets into golf-size pieces.
ΤΗσ Place into a bowl and drizzle Olive Oil over the Cauliflower florets, tossing gently to coat evenly. Place onto an oven-safe sheet tray so that none of the florets overlap. You may have to do this in a few batches.
ΤΗσ Place in the pre-heated oven for about 15-18 minutes. Check every 5 minutes to ensure they are cooking evenly. The Cauliflower should be slightly firm and golden brown. Place back into the bowl and sprinkle Sea Salt, as desired.

5. For the Final Dish:
ΤΗσ Place the freshly roasted Cauliflower is a large sharing plate. Using a big spoon to pour the Curry Verde sauce over the Cauliflower.
ΤΗσ Garnish with dollops of the Roasted Scallion Crema, Lemon wedges and sliced roasted Almonds.

Tostada de Salmon Fresco

Course: Appetizer
Number of servings: 8
Preparation time: 60 minutes
Cook time: N/A


For the Salmon
ΤΗσ 2 pounds Salmon, Fresh Wild Caught

For the Marinade
ΤΗσ 1 (28oz.) can of LAS PALMAS?« Hot Green Enchilada Sauce
ΤΗσ 6 ounces Lemon Juice
ΤΗσ 2 Garlic cloves
ΤΗσ 1 ?’ tablespoons Sugar
ΤΗσ 1 tablespoon Kosher Salt
ΤΗσ 2 ounces Olive Oil

For the Tostada
ΤΗσ 4 Avocados
ΤΗσ 8 Tostadas
ΤΗσ 1 bunch of Cilantro, washed and roughly chopped
ΤΗσ 2 ounces Pepitas (Pumpkin Seeds)


1. For the Salmon: Ask your fishmonger to portion out the freshest wild caught fish he has available.
ΤΗσ At home soak the Salmon is ice cold water for 20 minutes to draw out any impurities.
ΤΗσ Pat dry with a paper towel.
ΤΗσ Slice into thin 1/4 inch strips. Place in a bowl and refrigerate until marinade one made.

2. For the Marinade:
ΤΗσ Place 16 ounces of LAS PALMAS?« Hot Green Enchilada Sauce, Lemon juice, Garlic, Sugar, Kosher Salt and Olive Oil in a blender and puree until smooth.
ΤΗσ Place marinade in a bowl and refrigerate for one hour.

3. For the Tostada: When ready to eat pour marinade into bowl with salmon and allow 10-15 minutes for marinade to cook the salmon.
ΤΗσ Place a Tostada on a plate for each guest. Top the tostada with half an Avocado sliced.
ΤΗσ Separate the Salmon into 8 equal portions, place the marinade on top of the Avocado.
ΤΗσ Garnish with Cilantro and Pepitas.


Course: Main
Number of servings: 6
Difficulty: ◊
Preparation time: 35 minutes
Cook time: 40 minutes


For the Beans
ΤΗσ 1 can of LAS PALMAS?« Chili Beans
ΤΗσ 3 tablespoons Olive Oil
ΤΗσ 6 Garlic cloves
ΤΗσ 16 ounces Beef Stock, or Beef Broth (low sodium)

For the Picked Cherry Tomato Sauce
ΤΗσ 8 ounces Cherry Tomatoes
ΤΗσ 4 ounces Apple Cider Vinegar
ΤΗσ 2 tablespoons Sugar
ΤΗσ 8 ounces LAS PALMAS?« Hot Red Enchilada Sauce
ΤΗσ 6 ounces Sour Cream

To Finish Plate
ΤΗσ 16-20 Corn Tortillas
ΤΗσ 16 ounces Queso Panela


1. For the Chili Beans:
ΤΗσ In a heavy bottomed sauce pan place the Olive Oil with the Garlic.
ΤΗσ Set your stove to the lowest possible heat level. Allow the Garlic to cook very slowly (about 15 minutes).
ΤΗσ Once Garlic is soft add 28 ounces of the LAS PALMAS?« Chili Beans and heat in for about 10 minutes.
ΤΗσ Add the Beef Stock and bring to a simmer for about 1 minute, stirring frequently.
ΤΗσ Puree using a blender or hand blender. Season to your desired liking. Keep bean on very low heat until ready to make enfrijoladas.

2. For the Pickled Cherry Tomato Sauce: Wash Cherry Tomatoes and cut in half. Place them in a glass or plastic bowl.
ΤΗσ Place the Apple Cider Vinegar and sugar into a small sauce pan and bring to a simmer until sugar is dissolved to create a hot pickle liquid. Pour hot pickle liquid over Cherry Tomatoes and cover for about 1 hour. Strain Cherry Tomatoes saving 2 tablespoons of the pickle liquid.
ΤΗσ In a food processor place the Cherry Tomatoes, sour cream, 2 tablespoons of pickle liquid and Las Palmas hot enchilada sauce. Pulse for about 1 minute.

3. For the final dish: Char the tortillas on the stove top. Place 2-3 Tortillas on a plate and roll them up. Pour over Enfrijolada sauce, top with cherry tomato sauce and crumbled Panela cheese.

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