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TasTe of The Town MIXTURA’S GRILLED TIRADITO OF MAHI-MAHI SERVES: 1 1 (6-oz.) mahi-mahi fillet 4 oz. lime juice 1/2 oz. heavy cream 8 hot yellow peppers (“Peruvian chili”) 8 oz. canola oil salt to taste José Luis Herrera black and white sesame seeds Executive Chef, Mixtura sesame oil For José Luis Herrera, cooking is not sakura mix a job—it’s his passion, his hobby, and his life. Herrera’s culinary education began at home with his family in Perú. For the marinade, first reduce the chili’s spice. Cut the yellow peppers in half, remove Later, he trained with internationally seeds, and place in 1 liter of water until it boils. Drain water and repeat process 4 times. renowned chefs in Lima, and in 2005 Chill yellow peppers in ice cold water, then remove skin and blend yellow pepper pulp with he came to the United States as the canola oil. Submerge the mahi-mahi in the yellow pepper sauce. Next, place the mahi-ma- Chef for the Peruvian Ambassador in hi on the grill, sprinkling a little of the canola oil on the grill for a smoky flavor. Re-submerge Washington D.C. With more than 22 mahi-mahi in yellow pepper sauce and then cook the other side of the fish, repeating this years of experience, José Luis offers process 4 to 5 times. The mahi-mahi will be on the grill for a short time; the goal is to sear a wide variety of specialties; he loves the two sides and not cook through (“rear cook”). Remove the mahi-mahi from the grill and to take risks and create meals burst- cut into thin slices (like sashimi). Mix the remaining yellow pepper sauce with lime juice and ing with flavor and elegance. José cream. Add salt to taste. For the plate: smear a layer of the yellow pepper sauce mixture Luis has also worked in Seattle and Manhattan, and now adds his special and lay sliced mahi-mahi on top. Add sesame oil in a zigzag pattern, sprinkle with sesame touch to the Peruvian-Fusion dishes seeds and garnish with sakura mix. Sweet potato puree makes an excellent side dish. available on the Mixtura menu. Tiziano Prosecco, DOC, Tuscany, Italy A perfectly balanced traditional prosecco, with hints of tropical exotic fruit and figs, is artful and elegant. Its second fermen- tation creates a stream of fine bubbles, a slightly dry finish, and no residual sugar. A playful tickle in the nose assists in this recipe’s explosion of flavors. Contact Nora Adler of Vintage Liquors Midtown at WineAfterDark@aol.com. 30 march/april 2013 southfloridaluxuryguide.com


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