The Posada's

Blanca & Eduardo (Chef) Posada

Photography by Erika Pino



Receipe

Goat Cheese Truffles Three Ways with Grilled Spinach & Sweet Peppers Confetti


Serves 6

Goat Cheese Truffles:

  • 1/2 pound fresh goat cheese, like Chevrine
  • Salt, pepper to taste 
  • 3 tablespoons Spanish paprika
  • 3 tablespoons coriander
  • 3 tablespoons poppy seeds

Spinach and Sweet Peppers:

  • 1 tablespoon clarified butter
  • 1/4 cup diced onions
  • 1/4 cup julienned red bell peppers
  • 2 cups julienned spinach
  • 1/2 lime
  • 1 baguette, sliced, brushed with olive oil and grilled


1. Place goat cheese in a bowl and season it with salt and pepper. Put the paprika, coriander and poppy seeds on three separate plates. Divide goat cheese into 3 balls. Roll one ball in the paprika until evenly coated. Roll the second in coriander and the third in poppy seeds. Set aside. 

2. For the spinach and peppers, heat the clarified butter in a pan over high heat. Add peppers and onions, cooking until soft. Add spinach and cook until just wilted. Season with a squeeze of lime and salt and pepper to taste. 3. To plate, place a spoonful of the spinach and pepper mixture in the center of a small plate. Place three truffles around it. Serve with six baguette slices.

— Eduardo Posada, executive chef, Posada


Receipe

Barbecue Duck and Blue Corn Cakes  with Red Cabbage Slaw and Smoky  Red Pepper Sauce


Serves 10

Barbecue Duck:

  • 2 to 3 pounds duck, cut into pieces, skin removed
  • 1 bottle of your favorite barbecue sauce oil
  • 1/2 bunch celery, roughly chopped
  • 1 onion, roughly chopped
  • 4 garlic cloves, chopped 4 carrots, roughly chopped
  • 1 1/2 cups chicken stock

Habanero sauce:

  • 5 cups chicken stock
  • 1/2 cup apple juice concentrate
  • 1 star anise 
  • 1/2 cinnamon stick
  • 1/2 habanero chile, stemmed, seeded and chopped1/2 tablespoon fennel seeds
  • Salt, pepper (to taste)

Blue corn cakes:

  • 1/2 cup blue cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • Pinch salt
  • 1 large egg
  • 3/4 cup milk
  • 2 tablespoons honey
  • 1 tablespoon unsalted  butter, melted 
  • Smoky pepper sauce:
  • 4 roasted red peppers
  • 1/2 small red onion
  • 2 garlic cloves
  • 1/4 cup red wine vinegar
  • 1 tablespoons honey
  • 1 tablespoon adobo sauce (from a can of chipotles in adobo)
  • 1/2 cup canola oil

Red cabbage slaw:

  • 1/4 cup seasoned rice vinegar
  • 1/4 cup frozen concentrated orange juice
  • 1/4 cup canola oil
  • 1 teaspoon honey
  • 1/2 head red cabbage,  finely shredded
  • 1 red onion, halved,  thinly sliced
  • 1/4 cup cilantro leaves
  • Cranberry butter:
  • 1/2 pound fresh cranberries
  • 1/2 pound unsalted butter
  • 1/2 cup frozen concentrated orange juice
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon clove

1. Preheat oven to 350 degrees. Rub the duck with barbecue sauce; sear it in a hot pan with a little oil until dark brown, about 5 minutes per side. Place duck in a roasting pan and roast 2 1/2 hours.

2. In a large, oven-safe skillet, saute chopped vegetables with a little bit of oil until the vegetables begin to get soft. 

3. When the duck is finished, reduce the oven temperature to 325 degrees, place duck on top of the vegetables, pour stock on top, cover with foil and roast 2 more hours, until meat begins to fall off bone. Let cool.

4. Meanwhile, combine all the habanero ingredients in a large pot. Bring it to a boil, lower heat and simmer until reduced to 1/2 cup, about 20 minutes. Discard cinnamon stick and star anise.

5. Corn cakes: Combine cornmeal, flour, baking powder and salt in a bowl. In a separate bowl, mix the egg, milk, honey and butter; blend with dry ingredients. Lightly grease a nonstick skillet and set it over medium heat. Using a 2-ounce ladle, form dollar-sized pancakes and cook until golden brown on both sides. 

6. Smoky red pepper sauce: Puree all the sauce ingredients, except the oil, in a blender. With the motor running, add the oil slowly, blending until smooth. Strain. Add salt and pepper to taste. (The sauce can be kept refrigerated, in an airtight container, for up to a week.)

7. Slaw: Mix the vinegar, juice, oil and honey. Place remaining slaw ingredients in a large bowl, add dressing and toss to coat. 

8. Cranberry butter: In a saucepan, bring the cranberries, butter, juice, sugar and spices to a boil. Lower heat; simmer until thick, about 1 hour. Season to taste.

9. Shred the duck meat and transfer it to a large saute pan with the habanero sauce. Cook until meat is well-coated and warmed through.

10. Place a corncake in the center of each plate. Top it with a tablespoon of cranberry butter and 2 ounces of shredded duck. Drizzle with red pepper sauce and top with a little red cabbage slaw.

— Eduardo Posada, executive chef, Posada