"Recipes from the Chef's Kitchen"

Cafe Atlantico

405 8th St., N.W.
Washington, D.C.
202-393-0812
Sous Chef Mitchell Mcneely

Lindsey Gustin and Michell Mcneely

 Guacamole

Ingredients:
1)   4 each.     avocados
2)   2 oz.        cilantro, fresh.chopped
3)   1 oz.        serrano, minced
4)   4 oz.        tomatoes, roma
5)   4 oz.        red onion, diced
6)   to taste     salt

Preparation:
1) Prep all ingredients except avocados. Slice avocados in half, remove the
     large pit and discard it. Spoon the avocado flesh into a mixing bowl.
2) Add the other ingredients and mix until combined. Be careful not to
     overmix.
3) Serve with corn tortilla (deep fried) or flour tortillas (damp towel,
     then microwave for 30 sec.)

Strawberry Margarita

Ingredients:
1)   4 pints.    strawberries, fresh
2)   2 oz.        lime juice
3)   3 oz.        simple syrup (1 cup water, 2/3 cups sugar)
4)   1 1/2        gelatin sheets
5)   1              cream whipper
6)   1              box of whipper chargers
7)   4 pks.       poprocks
8)   1              box of  phyllo dough
9)   8              lemons
10)  1/2 c        sugar
11)  1             gelatin sheet
12)  1 pint      blackberries

Preparation of the Strawberry Foam Puree:
1)    Soak gelatin sheets in 2 quarts of water until almost dissolved.
2)    Wash and clean strawberries.
3)    Add strawberries, lime juice, and syrup to a small blender.
4)    Puree until smooth and strain.
5)    Squeeze water out of gelatin and add to the puree and
        wisk until smooth.  Refrigerate.
6)    Pour puree into the cream whipper container at least 2/3 full.
7)    Twist the lid on tightly...twist off the whipper charger (co2) cartridge
        knob on the lid...and place a cartridge into the  holder and twist
        until you hear it seal and pressurize.

Preparation for the Lemon Gelatin:
1)    Squeeze lemons thru strainer.
2)    Place into a small pot.
3)    Add sugar, and whisk over low flame.
4)    Place gelatin into 2 quarts of water and soak for 5 minutes.
5)    Squeeze water out of gelatin and add to the lemon juice.
6)    Whisk until combined.
7)    Place into refrigerator to set up.

Preparation for the Phyllo Cookie:
1)    Spread 1 sheet of filo dough out.
2)    Brush lightly with butter.
3)    Cover lightly with sugar.
4)    Bake for 4 min. on 400 degrees, or until crisp

Final Preparation:
1)    Choose your desired style of margarita glass.
2)    Spoon lemon gelatin in first. Next the blackberries.
3)    Then shake your cream whipper very well to help build pressure.
4)    Squeeze strawberry foam to the top of the glass.
5)    Place a spoon of poprocks next to the margarita and a phyllo
        cookie on the opposite side.
 

Salmon Ravioli

Ingredients:
1)   2 lbs        salmon fillet
2)   3 oz.        frisee, lettuce
3)   2 oz.        avocado sauce (see recipe below)
4)   3 oz         pineapple, sliced thinly
5)   1/2 oz.     crispy quinoa (see recipe below)
6)   Dry marinade (see recipe below)

Preparation of the Salmon:
1)   Remove any fat, or pin bones from salmon.
2)   Slice both ends of the salmonoff...slice in half...
       turn over and trim 1/4 inch off the bottom.
3)   Pour enough marinade to cover the bottom of a small deep tray.
4)   Place salmon in marinade and cover by at least 2 inches.
5)   Refrigerate for 48 hours.

Final Preparation:
1)   Peel, slice 1/5 of a pineapple.
2)   Trim it into a cube shape.
3)   On the slicer, slice it as thinly as possible.
4)   Spread out sliced pineapple.
5)   Slice 6 pieces of salmon.
6)   Place salmon near the end...fold pineapple around salmon and roll.
7)   Place down the center of the plate.
8)   Spoon avocado sauce around the inner circle of the plate and spoon
       a little sauce over  the ravioli.
9)   Spoon crispy quinoa over ravioli's.
10) Then place frisee lettuce around  the avocado sauce.
11) Add a pinch of salt over ravioli's.

Ingredients and Preparation of the Dry Marinade:
1)    2 pt. sugar
2)    1 pt. salt bay leaves
3)    blk pepper corns
4)    ground anise
5)    thyme.

Blend  all ingredients together for 5 min.

Ingredients and Preparation of the Avocado Sauce:
1)   1/2 avocado
2)   1 oz honey
3)   3 scallions
4)   2 cups water

Puree in blender until smooth. Salt to taste.

Preparation of the Crispy Quinoa:
1)   Boil quinoa for 10 minutes over high heat.
2)   Drain with cold water until most of the starch is removed.
3)   Squeeze all water out.
4)   Spread a thin layer of quinoa over entire sheet tray.
5)   Let dry for 3-4 days or until very hard and dry.
6)   Put 4 quarts of peanut oil in a medium size pot over medium
       heat until it`s smoking hot.
7)   Drop handfuls at a time of the dried quinoa into oil for 1
       minute.
8)   Place on dry towel and put into container.