4 Pound Chargrilled Corn 1/2 Cup Fresh Lime Juice 3 Tablespoon Salt 1 Tablespoon Black Pepper 1 1/2 Pound Queso Fresco 2 Pound small diced Roma Tomato 12 Ounce small diced Red Onion 1 Pound Spicy Sun Flower Seeds 1 Pound Arugula 2 1/2 Pound thin sliced Green Cabbage 1 Pound Quinoa, Red 1 Pound Quinoa, White 2 Pound Farro
Peel Husks off of the Corn and Char-grill to 70%. Cool on a sheet pan. Once Cool, Shuck corn and toss with lime juice, salt and pepper.
Cook Red and White quinoa separate. Ratio of 2:1 water to quinoa. place a tbl of olive oil in pot, toast white quinoa for approximately 1 minute, add water, salt and bring to a boil. Reduce heat to a simmer and cover. Cook time varies 15-20 minutes.
Add water,salt and red quinoa to a pot and bring to a boil. Reduce to a simmer and cover. cook time varies 25-30 minutes.
Farro cook in salted water like pasta until tender.
Spicy Sunflower Seeds: Toss Sunflower seeds with 1/4 canola oil, 4 tbls Salt, 3 tbls smoked paprika,2 tbls Ancho Chile. Toast in over at 350 degrees for 6-8 minutes.
Mix red/white quinoa and farro in a mixing bowl
bottom up layering:
4 oz grain mix
2.5 oz Green Cabbage
Top Layer pinwheeled starting at 6 and working clockwise:
4 oz Char-Grill Corn
1 oz Spicy Sun Flower Seeds
.75 oz Red onion
1.5 oz Queso Fresco crumbled
2 oz Roma Tomatoes
Finish with 2 oz Souffle cup of in the center, 1 lime wedge between corn and the Sun Flower Seeds, and 1 tsp of Micro Cilantro sprinkled over all ingredients. (chopped cilantro if no Micro in house)
12 Each Jalapeno1 1/2 Ounce Shallot2 Tablespoon Honey1 Tablespoon Dijon Mustard2 Cup Apple Cider Vinegar2 Fluid Ounce Fresh Lime Juice3 Each Cilantro2 Tablespoon Salt2 Teaspoon Black Pepper6 Cup Canola Oil
Remove seeds from jalapenos and soak in cold water for 5-10 minutes.
Mince shallot and cilantro and add to blender. Add honey, jalps, dijon, apple cider vinegar, lime juice and salt and pepper to blender.
Begin blending and slowly pour in canola oil.
Desired texture Medium-thin, watch the speed in which pouring canola to avoid thickening too much.
Transfer to a gallon container, label and store under refrigeration.
16 Ounce Sun Flower Seeds2 Tablespoon Salt2 Tablespoon Chili Powder1 Tablespoon Cayenne2 Ounce Canola Oil
Mix all ingredients in a mixing bowl and place on a paper lined sheet tray. Cook at 350 degrees for 5-8 minutes.