Table for Six: Cupid's Dinner Update and Jeff Smedstad's Elote Recipe
Kathy Meetup's fourth course: Quail in rose petal sauce with a side of wild rice.
Checking back in with Kathy "Meetup" after her Cupid's Cocina event this past weekend. Evidently, things at Table for Six got hot and tasty ... we're just glad she took pictures.
Kathy used recipes from Like Water for Chocolate and Elote, a recipe book by Sedona-based chef Jeff Smedstad (formerly of Los Sombreros).
The dish to the left is Smedstad's famous Elote (the recipe is after the jump). The dish is a gourmet take on a traditional street food that is made and sold by eloteros in urban areas of Mexico. In its traditional form, Elote is a roasted cob of corn that can be topped with butter, mayo, cheese or a variety of spices.
Other courses included Ox Tail Soup; Fig and Queso Anejo Salad with Citrus Lime Dressing; Quail in rose petal sauce, wild rice; Lime Cilantro Sorbet; Champandongo (a meat/nut/tortilla layered dish); jicama orange salad; and Tres Leches cake with raspberries.
With the help of her six guests (and perhaps a few bottles of wine), the seven course meal was cooked, plated, served and devoured.
Kathy's next event is a Taste of Creole, hosted by Cork in Chandler. Same rules: Six guests, great food and shenanigans are of course, welcome. (As of now, there's one spot left!)
Jeff Smedstad's Elote
6 ears fresh corn (husks intact)
1 cup mayonnaise
1 tablespoon cholula hot sauce
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sugar
1/4 cup chicken stock
1/4 cup ground cotija cheese or Parmesan
2 tablespoons chopped fresh cilantro
Pinch of pure ground chili powder, or to taste
1. Over a medium hot grill, roast the corn in their husks for 5 minutes, turning occasionally, until the husks are well charred. Take care not to burn the kernels inside; set aside until cool enough to handle.
(Hint: Corn can also be roasted in the oven at 500 degrees for 10
minutes, also soak the husks in water for 10
2. Shuck the corn. Cut the kernels off the cobs and transfer to a saucepan.
3. Add the mayonnaise, hot sauce, lime juice, salt, black pepper, sugar, and chicken stock. Cook over medium-low heat, stirring often, just until warm.
4. Transfer to a bowl and garnish with cheese, cilantro, and chili powder. Serve with chips for dipping.
(recipe courtesy of Elote Cafe)
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