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IN LOS CABOS, MEXICO

HABANERO-MERLOT TUNA & CORN MIXIOTE

Serves 8 as appetizer

INGREDIENTS:
1 Lb. Tuna Loin
Salt to taste
8 oz. Habanero-Merlot Glaze
2 Tbl Extra virgin olive oil
2 cups tender young spinach, chiffonade
1 cup corn puree
1 cup corn kernels
1 cup avocado-mango salsa Mexicana
16 ea 6"x 6" Maguey leaves or banana leaves (see note)
10 ea 6" strips of corn or banana leaf, for tying

PROCEDURE:
Preheat gas or charcoal grill.

Season tuna with salt and coat lightly with vegetable oil or spray.  Place on direct heat and grill 1 minute.  Coat thoroughly with glaze and return to fire.  Repeat process twice.  Do not cook tuna past the very rare stage because the completed Mixiote will need to be steamed or baked.  Remove from heat and cool quickly in refrigerator.

Place corn kernels and corn puree in saute pan with 1 Tbl. olive oil over low heat and cook until very thick.  Season with salt and cool to room temperature.

Heat the remaining 1 Tbl olive oil and quickly sear the chiffonade spinach.  Cool in refrigerator.

Remove tuna from refrigerator and cut into 1/4 dice.  Mix with remaining Merlot Glaze.

Place Maguey leaves on flat table.  Put approx. 1 Tbl each of the corn mixture, spinach and habanero glazed tuna in the center of each leaf.  Form into a "beggar's purse" and tie with the banana leaf or cornhusk.  Heat for 1-2 minutes in steamer or 2-3 minutes in oven at 300 degrees.

Serve two on a plate as a first course with generous scoop of Avocado-Mango relish in center.

NOTE:
Maguey leaves come from the Maguey cactus.  The inner transparent lining is stripped from the leaf and used typically in the preparation of Mixiote in Puebla, Mexico.  If these leaves are unavailable the best substitution is banana leaves.
 

HABANERO-MERLOT GLAZE

2 Tbl. vegetable oil
2 cups chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 cup chopped garlic
1/2 cup chopped parsley stems
4 ea. Habanero chiles, lightly roasted in the oven
1 Bay leaf
2 Btls. inexpensive Merlot wine
1 quart veal or beef stock

Heat oil in sauce or stock pot over medium heat until warm.  Sauté onions carrots, celery and garlic until brown and caramelized.  Add remaining ingredients, bring to a boil and skim the foam off the surface.  Reduce heat and simmer until reduced to 8-12 oz., approx. 45 minutes.  Strain through a fine sieve, pushing hard on the chiles and vegetables to extract the flavor.  May be prepared up to 4 days in advance.
 
 

AVOCADO-MANGO SALSA MEXICANA

1/4 cup red onion, diced
1/4 cup tomato, diced
1/4 cup Mango, diced
1/4 cup avocado, diced
1/4 cup cilantro, chopped
1 Tbl Jalapeno, chopped
2 Tbl lime juice
2 Tbl extra virgin olive oil
salt to taste

Mix all ingredients and keep refrigerated.  May be prepared several hours in advance.  Do not prepare the day before.
 
 

HABANERO-MERLOT GLAZED TUNA MIGNON
COWBOY BEANS & SEARED SPINACH

Serves Four.

INGREDIENTS:
4 ea. 7-8 oz. Tuna Steaks (see note)
salt to taste
Vegetable cooking spray or vegetable oil
16 oz. Habanero-Merlot glaze
Herb Marinade
16 ea 1/2 inch slices Roma tomato
4 cups tender young spinach
2 Tbl. extra virgin olive oil
4 Tbl. garlic, sliced
4 Tbl. shallots, sliced

PROCEDURE:
Preheat gas or charcoal grill.

Season tuna steaks with salt and coat lightly with vegetable oil or spray.  Place on direct heat and sear 1-2 minutes.  Coat thoroughly with glaze and return to fire.  Repeat process every 1-2 minutes until the tuna has cooked for about 8 minutes.  The more you glaze the better the finished product.  When replacing tuna to heat after glazing, it is best to place on a side that has not been on the grill;  this will ensure even cooking.

Remove from heat and keep warm until plating.  Heat large sauté skillet on stove until very hot.  Place marinated tomato slices between one and four o'clock.  Place beans between 10 and one o'clock.  Place oil, garlic and shallots in pan simultaneously for about 20 seconds then add all the spinach.  Sauté very quickly and remove. Spinach should be slightly wilted and warm.  Season with salt and place on plate between beans and tomatoes.  Place tuna in the center of the three garnishes and serve.

NOTE:
Ideally, you should have a portion of tuna between 7-8 oz. cut to resemble a filet mignon.  Your fishmonger should be able to prepare this for you, if you ask a day in advance.  Otherwise, buy a thick, 2-Lb piece and make the cuts at home. Each piece should be roughly 3 inches tall.
 

HABANERO-MERLOT GLAZE

2 Tbl. vegetable oil
2 cups chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 cup chopped garlic
1/2 cup chopped parsley stems
4 ea. Habanero chiles, lightly roasted in the oven
1 Bay leaf
2 btls. inexpensive Merlot wine
1 quart veal or beef stock

Heat oil in sauce or stock pot over medium heat until warm.  Sauté onions carrots, celery and garlic until brown and caramelized.  Add remaining ingredients, bring to a boil and skim the foam off the surface.  Reduce heat and simmer until reduced to 16 oz., approx. 45 minutes.  Strain through a fine sieve, pushing hard on the chiles and vegetables to extract the flavor.  May be prepared up to 4 days in advance.
 
 

HERB MARINADE

1/4 cup chopped parsley
1/4 cup chopped basil
1/8 cup chopped oregano
1/8 cup chopped thyme
1/8 cup cracked black pepper
1/4 cup extra virgin olive oil
1/8 cup lemon juice
salt to taste

Combine all ingredients and toss to coat tomatoes.
 

COWBOY BEANS

1/2 cup chopped bacon
1 cup diced onions
1/4 cup minced garlic
2 Tbl. chopped Jalapeno
1/2 Cup chopped tomato
2 cups pinto beans
5 cups rich chicken broth
2 dark beers, such as Negra Modelo
1/4 cup chopped cilantro
salt & lime to taste

In a heavy bottomed sauce pan, heat bacon until half rendered.  Add the vegetables and cook until bacon is almost crisp.  Add beans, broth and beer.  Boil, reduce heat and cook until beans are tender, about 2 hours over low heat.  Add cilantro and season with salt lime juice.

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