But first of all, I need to heat up my tortilla. Add a Comment. I'll give it like 90 to 100 for the ingredients alone. The owners liked how I made the dough and before I knew it they had me making pasta.. And you know I had cheese, queso fresco for filling. Trusted News Discovery Since 2008. Chef Sal Montiel's Tips on how to make the best guacamole: 1. He's passionate about storytelling and loves exploring the history, cultural influences, and people behind the story of food. Close Alert and what I'm gonna do, I'm gonna make upside down nachos. 'cause like that you put more pressure on the metlapil. I planned to just make a really simple burrito. So I'm gonna be using corn tortilla chips for my nachos. Its climate controlled with a retractable glass rooftop for unobstructed viewing, no matter the weather. Tasty Beef Sauce Recipe make this simple beef sauce recipe under 30mins. Place the butterflied shrimp in the bowl, cover with saran wrap and place in the fridge for about 50 minutes, until the shrimp turn completely pink. Dump it in here, some little water to the bottom. kind of pushes the sauce to be in one spot. And also it's gonna be easier to make that into a paste. The classically trained chef, mentored by some of the biggest names in the restaurant business including Chefs Jodi Williams, Josh Capone and Anne Burrell, crafts show stopping dishes. All Videos; 4 Levels; Basic Skills Challenge; Kids Try All right, so my pico de gallo it's done. that's something that we Mexicans give to the world. Lay it over, and then hold it, and then--. All serve on a bed of homemade tortilla chips. I was washing hundreds of dishes and it drove me to tears. Remove the stems and seeds from the anchos, guajillos and chiles de arbol. Rolled Turkey Breast with Sausage & Herb Stuffing. I personally can't wait to see what you did, with my ingredients, but I think I did very well. I was gonna top it off with nopal pico de gallo. Well now we're gonna cook this for two hours. http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Apptit, Gourmet, and more. And this is why grandma makes the best mole. That's like three, three out of four ain't bad. Now the plantains, and it has to be right. 7. make the guacamole on a Molcajete. And there's my first garnish. By cooker longer and adding in chocolate. Honestly, I don't even know why they call it pico de gallo. These are so good. Its the primary reason that molcajetes are making such a big comeback. It's good for you too. I'm gonna do only half onion. Add the tuna dices and stir gently, coating all of dices with the marinade. One, two, three, go. In 2008, Montiel became executive chef of Gusto and in 2009, he became part-owner of the restaurant. The cuisine is as vibrant as the location, which is steps away from the Hudson River, with an expansive view of the city skyline. Wa ha! Now I'm not saying that's not how it's supposed to look. Loading. I don't know. Add the tomatoes at the end, tomatoes have a lost of water, if you add it in the beginning you will probably get watery guacamole. $268 vs $24 Hot Chicken: Pro Chef & Home Cook Swap Ingredients: Professional chef Eric Huang and home.. News video on One News Page on Tuesday, 28 February 2023. He is a member of the International Association of Culinary Professionals and The International Foodservice Editorial Council. Saul Montiel he/him/his. MOVIES. So I expect this much of nachos. And we gonna finish it with a little bit of sesame seeds. make sure you use a Ziploc bag cut in half, one in each side, to prevent the tortilla. A little bit of water, some jalapeno. And now you gonna watch a mole being born. but normally you add a lot of chicken broth. By: John Scroggins and Guest Contributor, Aguachile is a Mexican dish thats made with shrimp, smothered in fresh lime juice, white vinegar, spiced garlic sauce. ABOUT EPICURIOUS The Flavors of FallBeyond Pumpkin and Pecan, medium-sized shrimp, deveined and butterflied. No, because we don't wanna have a smashed avocado. Follow. Making Chicken Enchiladas with Tortillas Chinantla 5.5K views1 year ago Shorts Making salsa for tacos, quesadillas, tostadas, flautas etc. My steak has been resting for a little bit, and you see that there's not that much liquid. I said yes and told myself that I would figure it out along the way.. Now the salsa, we're gonna put it not on top. With Cantina Rooftops new menu reflecting both the old and new worlds of Mexican cuisine, he took classic recipes and made them fun and delicious, adding some American dishes with a Mexican twist. All rights reserved (About Us). Well, Lorenzo sent me these lovely tomatoes. Take it out, put it in an ice water bath. Add the tortillas, one or two at a time (depending on the size of the pan), to the hot oil and cook, turning once with tongs, for 1 to 1 1/2 minutes on each side, until a uniformly deep golden color and crisp. Chef Sal Montiels Tips onhow to make the best guacamole: 1. Pro chef Sal Montiel from Cantina Rooftop and home cook Joe are swapping recipes and hitting the kitchen to make some chili. get a sharp knife, and gently just kind of chip at it, And you're gonna put it into a rolling boil. Close Alert The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. The BAB, or Big Ass Burrito, which weighs in at fifteen pounds and serves six to eight people. In a blender, blend the cucumber, lime juice, garlic, cilantro, vinegar, jalapeo, salt and pepper. Follow me! Thats a big no, no. 4. Let's do a little ball of this little cold fresco. I'm just gonna chop 'em up 'cause it's gonna be a garnish. and using the chicken stock for our mole. Why are you guys always, always, stealing from me? I'm gonna put enough of the cheese in here. and put them in about 350 degrees Fahrenheit. That is fantastic! Trusted News Discovery Since 2008. Chipotle aioli, you wanna put all over the nachos. However, the cost-of-living crisis continues to plague the economy as consumers scramble to save. and let it keep cooking in this beautiful mixture now. Stir together the soy sauce, rice wine vinegarand sesame seed oilin a glass or ceramic bowl. More Local News to Love Start today for 50% off Expires 3/6/23. I have salt, minced garlic, and the chipotle. And when it comes to mole, we typically use turkey. in your kitchen, or in your grocery store. We're making pickled onions. that's when you add more peppers in here, more spicy. This video is made for entertainment purposes. Oh so it cost $113 for all of these ingredients. You have mayo and chipotle. You know people do beef with mole, do turkey with mole. Kind of funny though how things worked out as people wouldnt show up to work and the next thing I knew I was working on the cooking line., It was at his next job, at the Mediterranean restaurant Tappo, that Saul Montiel had the good fortune of meeting Chef Jodi Williams, now a television personality on Food Network. We utilize authentic heirloom tomatoes that create a signature taste and combine that with signature cheese blends. TOP. I write about food, drink, travel and lifestyle brands. Well, this is what I supposed to be eating, No, I think the main thing that I did here. you just push the knife, and then there you have a filet. I'm gonna make it happen with what I have. Okay, and then jalapeno. Thank you, Rose. Pro chef Saul Montiel from Cantina Rooftop and home cook Bianca are swapping their recipe ingredients and hoping for the best! These days, restaurants and food and beverage manufacturers are For Chef Shawn Walchef, who began our interview with this question, this outlook defines his approach to barbeque and arguably, his philosophy of life. He is also part owner of The Lexington Social, a cocktail and Mediterranean tapas lounge located in East Harlem. Chef Saul Montiel has managed to accomplish his American dream on his own terms. Now we do the almonds, same thing, same process. [Bianca] The shrimp with the chipotle adobo. Besides cooking at Cantina Rooftop, Montiel reopened his late grandparents' restaurant, La Unica, in Hidalgo, Mexico, and he's made appearances on food and travel shows. Finally, top each tostada with 2cilantro macho leaves, sprinkle sesame seeds all over the tuna. Char the crap out of it. Fresh homemade tortilla chips. I was hoping the cheese pull would happen. Now we gonna do another layer of the frijoles charros. and then just push towards yourself like this. May 3, 2018 3:03 pm. Whos ready for a big budget burrito battle? All rights reserved. to kind of shred it, but I have a better trick. We don't want the heart. This is like pepper. back home in Mexico, because that's very cost effective. Montiels culinary skills allowed him to quickly advance in the kitchen. Take Chef Sals recipe for a twelve-pound taco featured onGood Morning America, or a series of epic and crowd pleasing recipes for National Taco Day onThe Wendy Williams Show. That's one of the characteristics of mole poblano. We're gonna fold inward, and wrap this around. Aguachile is a Mexican dish thats made with shrimp, smothered in fresh lime juice, white vinegar, spiced garlic sauce. Community Rules apply to all content you upload or otherwise submit to this site. WELCOME TO YUMMY TODAYS RECIPE IS Oats Chocolate Brownie Recipe | Eggless & Without Oven | Yummy INGREDIENTS: Oats 1/2 cup Warm milk 1/2 cup Soak for 10 mins Soaked oats Cocoa powder 2 tbsp Half banana Honey 2 tbsp Blend until smooth Brush butter Pour 1/2 batter Chocolate chunks Again pour some batter Chocolate, Read More Oats Chocolate Brownie Recipe | Eggless & Without Oven | YummyContinue, SUBSCRIBE for 2 new videos per week:https://bit.ly/NanaabaskitchenSubscribe INGREDIENTS: * 1 & 1/2 lbs lightly frozen beef tenderloin cut into bite size cubes * 1/2 red onion chopped * Marinate beef with tsp maggi sauce (substitute with same amount soy sauce), 1 tsp black pepper, pinch of salt, 1 & 1/2 tsp dark soy sauce, 1, Read More Tasty Beef Sauce Recipe make this simple beef sauce recipe under 30mins.Continue, TIMESTAMPS: 00:21 Easy clothes transformations 02:23 How to upgrade your daily look 03:38 Second life for old clothes 05:13 Smart clothing hacks 06:58 How to transform your ordinary clothes 08:31 Dress transformation in a few seconds 10:52 How to resize clothes 13:03 Clothes decoration ideas Dont forget to subscribe and click the bell) This video, Read More 32 Simple Ways to Upgrade Your Style || Trendy Outfit Ideas And Useful Clothing TricksContinue, WELCOME TO YUMMY TODAYS RECIPE IS This Apple Pie Just Melts in Your Mouth Everyone Will Ask For Your Recipe | Yummy INGREDIENTS: 2 eggs (substitute condensed milk 1/2 cup) Sugar 1/2 cup Butter 1/4 cup Milk 1/2 cup All purpose flour 1 cup Baking powder 1 tsp Vanilla 1 tsp 1 apple Remove seeds, Read More This Apple Pie Just Melts in Your Mouth Everyone Will Ask For Your Recipe | YummyContinue. I did do the cheese trick, you got some competition. I just text my mom and she's like, you're nuts. PROFILE. I can't even talk, it's so good. Stir in the vinegar, salt and Mexican oregano. After his work at Lure, Montiel was invited by Williams to work as the sous chef of Gusto Ristorante e Bar Americano, owned by restaurateur Sasha Muniak, the founder of New Yorks Mangia Corporation. I'm gonna do this for winter and this is gonna be my summer. To assemble the tostadas, place the tostadas on a flat work surface and spread about 2 teaspoons of the avocado pureon each tostada. 18.3K followers. I had some excellent ingredients to work with. avocado sauce, chipotle aioli, and fresh mango. and I make frijoles charros, like a Mexican cowboy beans. The three chile sauce, it was on point 10 out of 10. It's not about the ingredients, it's about the mole. These days, the restaurant industry is ever-changing and adapting Saul Montiel Lives American Dream By Bringing Authentic Mexican Cuisine to NYC, midst the turbulent times and swirling debate over immigration, one New York City chef represents the positive outcome that can be accomplished. Guajillo for texture and flavor, morita more for flavor. Since opening the restaurant in November 2018, Chef Burke has wowed guests with famous dishes like Clothesline Bacon and Emotional Lobster Dumplings, as . And then you are going to maybe notice some sliminess. It's gonna become more like an olive green color. BOT. Bobby Burns. So we're gonna have a little luxurious afternoon lunch. and we're gonna put it in a ice cold bath. Strain into a medium-sized bowl. I didnt care what I had to do to get started, so I basically showed up and washed dishes at several restaurants, Montiel continued. Guess that's just to put the chicken on top, and beans. Set them aside. Resolved technical issues for clients in person, on the phone, and through e-mail. So we're gonna add the famous nopal pico de gallo, and it smells like when I was watching the stories. Bianca, I know you probably never worked with a nopal. The pumpkin seeds, to add that nutty flavor. Saul Montiel, now age 35, was born in Atotonilco el Grande, a small town outside of the city of Pachuca in central Mexico. From a molcajete to a rubber cutting board, these are Montiel's most essential kitchen tools. Its sure to be one of the hottest rooftop destinations for celebrating Cinco de Mayo in Manhattan, where guests can sip libations and enjoy modern Mexican cuisine under the stars. Whether its our monthly print or digital issues, to our website and social media channels (below), we deliver a package of must read news and information to build and enrich your business. Food experts answer your questions aboutpancakes|pizza|mashed potatoes|fried chicken|grilled cheese|lasagna|french fries|steak|mac and cheese, Aaron Sorkin answers questions about screenwriting, Chelsea Handler answers questions about herself, Dolly Parton watches fan covers of her songs, Take a tour of Vanessa Carltons stylish SoHo loft, Millie Bobby Brown takes a friendship test, Actors break down their career highlights:Gerard Butler|Jim Parsons|Joseph Gordon-Levitt|Seth Green|Simon Pegg|Anna Kendrick|Kristen Bell|Mark Wahlberg|Martin Freeman|Anthony Mackie|Harrison Ford, Learn British royal slang from the cast of The Crown, Alicia Silverstone dishes on her iconic outfit from Clueless, Celebs answer the most-searched questions about themselves:Ruby Rose|Dolly Parton|Mayim Bialik|Alessia Cara|Kermit & Miss Piggy|Kevin Bacon|Tony Hawk|Joe Biden|Ellie Kemper|Elijah Wood|Norman Reedus|Patrick Stewart. Lorenzo, when making these tortilla chips. If it's wider, you gonna be like, oh crazy. Photo: Cantina Restaurant. First we gonna start by cooking the chicken. 6. We're gonna season it with some salt and pepper. Chicken stock, you gonna add a little bit, as you go. I'm gonna be here all day choppin' up a cactus. [laughs]. As a young child, Montiel adopted the kitchen as his second home, where he developed a passion for food. If you don't heat up your tortilla, it will break. To make the tostadas, pour the oil to a depth of 1 inch into a large, deep, heavy skillet and heat to 375F on a deep-frying thermometer. Maybe we're gonna need more cheese. Chef Sal Montiel from Cantina Rooftop in New York returns to Epicurious for the next installment of Passport Kitchen, this time building the complex flavors of a traditional mole poblano from over 30 ingredients. YouTubes privacy policy is available here and YouTubes terms of service is available here. When Williams moved to Giorgione, founded by Giorgio DeLuca of Dean & DeLuca gourmet foods line, she invited Montiel to work with her once again. Inflation is slowly beginning to level off, with Decembers core consumer price index sitting at 6.5 percent. which is a sesame seeds, and the pumpkin seeds. Instead of the chipotle I'm gonna throw some jalapeno. Armed with a recipe that includes hard work and an insatiable desire to learn. to kinda finish up cooking, and cool off a bit. Don't mess it up. And one thing that I'm going to make is pico de gallo. Launching as the number one brand in the rapidly growing mini dessert category, J&J Snack Foods new Hola! I am going to take the skin off of these filets. The translation in English is water spicy, spicy water. Remove from heat and stir in the chili pepper bits. Chef Saul Montiel has managed to accomplish his American dream on his own terms. it's very important that you add chocolate. By the time I was 9 I was well known in the market. But yeah, you know, new experiences right? She had restaurants in New York and Tokyo. It will last 3-4 weeks. or your local store, but we gonna make this amazing. So now I'm gonna make a chipotle aioli, fancy schmancy. "We utilize authentic heirloom tomatoes that create a signature taste and combine that with signature cheese blends. I don't even know what half of this stuff is. You know, it has like a sour, salted taste. God I hated it. Now we gonna add some chicken stock to this. for garnish for my nachos, and my garnishes are ready. At age fifteen, Montiel moved to the United States and lived with family members in New York City and began work at Diva. John has more than 25 years of food-industry experience, having worked in public relations, media, event production and philanthropy. By: John Scroggins and Guest Contributor. The cactus, you know, it's not my favorite. but I'm gonna make avocado pico de gallo. ANIME. Be Generous With Citrus and make sure to squeeze the limes at the momen. and I want to get all these beautiful chilies on. And remember, we're making upside down nachos, First of all, when I start with the first layer. While agreeing on burrito fillings can be a challenge, a perfect bowl of guacamole is the beginning to any great night. This makes me feel like I'm in a Quinceanera. All rights reserved. We mix their stuff, with our stuff, and we make mole. There you have it, my chicken tinga burrito. Maybe I'm gonna still wait a little bit for summer. And my mom used pecans, I love pecans, man shoot. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. and the onions, and the other ingredients. And now we're gonna blend all these ingredients. Pro chef Saul Montiel from Cantina Rooftop and home cook Bianca are swapping their recipe ingredients and hoping for the best! Wash it off and then you're gonna grill it, We have a lot to do here, but I'm super co--. 0 comments. The reason why we fry ingredients like this. These are the cacahuetes, right? Previously, I have only made burritos, following Chef Sal Montiel's recipe haha. Here most of my ingredients for our mole. It all depends on the size of your chicken. 4th of July cookout with chef Saul Montiel at Cantina Rooftop - YouTube AboutPressCopyrightContact usCreatorsAdvertiseDevelopersTermsPrivacyPolicy & SafetyHow YouTube worksTest new features . Now I'm gonna add these. Saul Montiel-Tejada faces the felonies of one count of . Heat Factor: Mild. but due to the inflation now, it's probably $18.75. This is gonna be on my Instagram. So I took the ground chicken, sear it, add the pinto beans. Put some red snapper aguachile everywhere. Hide ads with VIP : Ingredient Swap season 1 episode 57 $335 vs $18 Chili : Pro chef Sal Montiel from Cantina Rooftop and home cook Joe . It was there that Montiel learned much from the cooks he worked with. For those who don't know what an aguachile is. Executive Chef Saul Montiel from the kitchens of Cantina Rooftop in New York City, is sharing another family-inspired recipe with our () Ad Choices. All right Bianca, well thank you very much, 2023 Cond Nast. Mexico North America Place. And then you're gonna take a separate pan. By John Scroggins and Guest Contributor | Vote. but it's not about the piano, it's about the song. He began working at I Coppi, a Tuscan cuisine restaurant, and was responsible for its salads, pizzas, and desserts. of the chip because we don't want to make this messy. To revisit this article, visit My Profile, then View saved stories. is by using three types of chilies, ancho for texture. It's basically a combination of pork skin and manteca, it's because I like to have some kind of crunchiness, As soon as you drop the skin onto the hot manteca. We are gonna let the lime juice and the salt do its thing. Yes, chef! Don't over-process the salsa macha, as you want to have nice crispy bits, not a puree. Just mix them. Spread one-third of the nacho meat on the . Chop or cut them into very small pieces, about 1/4 inch or smaller. This mole is gonna triple the size because it's so thick. Ingredients medium lime, juiced bunch fresh cilantro, or to taste 1 clove garlic, minced 1 medium ripe avocado, pitted, peeled and cut into wedges 1 (8 ounce) container Mexican crema (such as Crema Supremo) 1 tablespoon olive oil 1 teaspoon kosher salt teaspoon ground black pepper Directions Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Let me say there's nothing wrong with your sauce. Apr 2014 - Aug 20162 years 5 months. Basically, it adds creamy, spicy element to the nachos. you have sweet plantains, which are sweet. After Giorgione, Montiel moved to SoHos Lure Fishbar, where he worked as sous chef to Chef Josh Capon. Saul Montiel in his Executive Capri Chef Coat. 18.3k Followers, 1,682 Following, 3,118 Posts - See Instagram photos and videos from Saul Montiel (@chefsaulmontiel) chefsaulmontiel. Preheat the oven to 350. So now we're gonna add onions, tomatoes, jalapeno. I'm also gonna use some of these beautiful leaves. "Mama thank u for having me," he wrote in an Instagram post. Michelin Guide Recommended, 2012, 2011, 2010. and cure it with lime juice and some kosher salt. Okay, so when I have the tortillas, how do I make the chips? Higher, higher, higher, higher. Exploreother recent videosfrom our content partners at Conde Nast. See the complete stuffed peppers video and check out prior food videos below. so I'm gonna try not to move it around too much. Every time I cook, I'm impressed. So Lorenzo, when you about to press the tortillas. Jun 2009 - Mar 20133 years 10 months. I'm actually gonna add in a couple more ingredients. I'm gonna use onion, for the jalapeno, and cilantro. At nineteen years of age, Montiel worked directly under Williams as Tappos sous chef. Now you jalapeno, if you don't want this to be hot. All right, it looks like we almost there. on Chef Saul's surf and turf burrito recipe. I think they actually mix really well together.
