Chefs Stephan Pyles and Stuart Race from Stampede 66 top by the Good Day kitchen to make something from their new spring menu -- crab tostada with pickled jicama and spicy corn sauce.
½ medium jicama, peeled and cut into thin strips
¼ cup aged Sherry vinegar
¼ cup freshly squeezed lime juice
¾ cup olive oil
½ pound fresh Gulf Coast jumbo lump crabmeat, shell and cartilage removed
3 tablespoon finely diced red pepper
3 tablespoon finely diced yellow pepper
1 roma tomato, seeded and diced
½ jalapeno, seeded and minced
3 tablespoon red onion, finely diced and blanched
½ avocado, diced
1 tablespoon chopped basil
1 tablespoon chopped cilantro
¼ cup diced mango
salt to taste
6 red corn tortillas, cut into diamonds
6 blue corn tortillas, cut into diamonds
corn oil for frying
1 recipe spicy corn sauce, (recipe follows)
In a stainless or glass mixing bowl, combine the jicama and vinegar and refrigerate for several hours.
In another mixing bowl add the lime juice and slowly drizzle in the oil while whisking. Salt to taste and reserve.
In another mixing bowl, combine the crab, red peppers, yellow peppers, tomato, jalapeno, onion, avocado, basil, cilantro and mango. Drain the reserved jicama and add to the bowl. Dress mixture with lime vinaigrette; toss and season to taste with salt. Set aside.
Pour enough corn oil in a medium saucepan to come 1/2” up the side and heat to 350°F., testing with a thermometer. Fry the corn tortillas one at a time until crispy, about one minute, and drain on paper towels.
Place a tostada on four serving plates and spoon some of the corn sauce around the plate. Place a heaping tablespoon of the crab mixture on each tostada and cover top of crab mixture with another tostada. Repeat the crabmeat layer, then top with one more tostada.
Spicy Corn Sauce
¼ teaspoon saffron threads
1 tablespoon warm water
4 ears corn, roasted and kernels removed
1 medium yellow bell pepper, roasted, peeled and seeded
½ cup chopped onions
¼ cup chopped carrots
1 clove chopped garlic
1 habanero chile, seeded and diced
1 ½ cups chicken stock
½ cup heavy cream
½ cup milk
salt to taste
Soak the saffron in the warm water for 10 minutes. Transfer to a medium saucepan and combine all the soup ingredients except the cream, milk and salt. Bring to a boil, then immediately reduce the heat to low. Simmer gently for 5 minutes.
Transfer the ingredients to a blender for 1 minute. Scrape down the sides with a spatula and blend again for 1 minute longer, until smooth. Strain the mixture into a mixing bowl and chill. When cold, blend in the cream and milk and season with salt.