ESQUITES
Steps:
- Make the spice blend: Combine the salt, chili powder, ancho powder, paprika, garlic, guajillo powder and lime zest in a small bowl; set aside.
- Make the crema: Combine the mayonnaise, sour cream, cilantro and 1/2 teaspoon of the spice blend in a medium bowl; refrigerate until ready to use.
- Cook the corn: Heat a grill to high. Brush the corn with vegetable oil. Grill, turning occasionally, until tender, 8 to 10 minutes. Let cool.
- Cut the kernels off the cobs and transfer to a large bowl. Add 1/4 cup of the crema, 1/2 teaspoon of the spice blend and the cotija and cilantro; stir to combine. Top with more cotija and cilantro and sprinkle with more of the spice blend. Serve with lime wedges.
NOR CAL CIOPPINO
Steps:
- In a large stock pot over medium heat, add oil and saute onions, fennel, pepper and garlic until lightly browned. Add tomato paste and continue to cook until it browns. Add wine, tomato sauce, clam and lemon juices, water, bay leaves, red chili flakes, oregano, basil, salt, pepper and liqueur to the sauteed vegetables and simmer for 1 hour. Add crab to the sauce and let simmer for 20 to 30 minutes. Add clams and let simmer for 5 minutes, then add in cod and cook 4 to 5 minutes. DO NOT STIR. To finish add, shrimp.
- Let cook 3 to 4 minutes until shrimp turn pink. Stir in parsley and serve immediately with fresh bread.
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