Style Magazine_ El Dorado Hills and Folsom_December 2018

Yuca con Chicharrón
Submitted by
Juan Ruiz, Co-
Owner at Nuby’s
Café, 329 East
Bidwell Street,
Folsom, 916-358-
9210, nubyscafe.com
• 1 lb. yuca (frozen or fresh), cubed;
available at international markets
or online
• 5 lbs. pork shoulder, cut into 3” x
3” pieces
• 1 onion, quartered
• 3 tbsp. salt
• 4 whole garlic cloves
Add water, yuca, and 1
tablespoon salt to large
saucepan and boil until fork
tender (about 15 minutes).
In a large pan filled with water,
add 2 tablespoons salt, pork,
onion, and garlic. Let water boil;
once water has reduced by
half, stir pork every 10 minutes
until the water has evaporated and the pork is soft.
Remove garlic.
Deep-fry the yuca in oil heated to 350 degrees for
about 10 minutes, or until crispy.
Deep-fry the pork for about 5 minutes, or until crispy,
and serve with curtido (coleslaw) and tomato salsa.
Mexican Chocolate Pudding
Turkish Baklava
Submitted
by Brandon
Guenther,
Chef/Owner
at Tortilla
Flats Cantina,
564 Main Street,
Placerville, 530-295-9408,
tortillaflatscantina.com
• 1 whole egg
• 2 yolks
• 6 oz. bittersweet chocolate (66-
74% cacao)
• 2 tbsp. unsalted butter, softened
• 1 tsp. pure vanilla extract
• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup brown sugar
• 2 tbsp. unsweetened cocoa powder
• 2 tbsp. cornstarch
• 1/3 tsp. ground cinnamon
• 1 pinch cayenne pepper
• 1/4 tsp. kosher salt
In a small heatproof bowl, whisk
together the egg and yolks, set
aside. Place chocolate, butter,
and vanilla in a food processor
(don’t turn on). In a medium pot
over low heat, whisk together
milk, cream, brown sugar, cocoa,
and cornstarch and cook until
it begins to boil. At that point,
it will start to thicken; when it
does, immediately pull off the
heat.
Pour a little of the hot cornstarch mixture into the
eggs, stirring constantly, then whisk the eggs back
into the pan with the remaining cornstarch mixture.
Cook over low heat, whisking constantly, until
mixture just returns to a bare simmer.
Immediately pour into the food processor and
blend until very smooth. Pour into individual bowls,
teacups, or 1 large decorative bowl. Cover with plastic
wrap and refrigerate until firm and cold. Garnish with
whipped cream, shaved chocolate, and cinnamon.
Submitted by Metin Emek, Chef and
Owner of Northstar Home Baking, 2380
Sunset Boulevard, Rocklin, 408-656-0830,
northstarhomebaking.com
• 1 box phyllo dough, thawed
• 1/2 lb. melted butter
• 1 lb. nuts (walnuts, almonds, pistachios),
chopped
SYRUP
• 2 cups granulated sugar
• 2 cups water
• 2-3 drops lemon juice
Make the syrup. Bring the sugar, water, and
lemon juice to a boil and cook about 15
minutes over medium heat. Let cool.
Preheat oven to 325 degrees. Take the
phyllo dough and layer one by one on a
sheet pan or cooking tray. Spread melted
butter on each layer until you’re done with
half. Spread the chopped nuts on top of
the phyllo surface evenly. Cover the nuts
with another layer of dough and keep
spreading melted butter on the layers
of remaining dough until the last sheet.
Leave in the refrigerator for 10 minutes.
Remove and cut the baklava shape of your
choosing. Bake for 35-40 minutes or until
golden brown. Remove and pour the cold
syrup on it. Allow to cool before serving.
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DECEMBER 2018 // stylefedh.com 69