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An Amazing Dinner Recipe from Chef Moody of The Coronet


On June 6th — mid-pandemic — folks in Tucson and all over the country joined us for a live-stream cooking class fundraiser. We raised over $3,300 for Lalo Guerrero Elderly Housing located just down the street in beautiful Barrio Viejo. Chef Moody of The Coronet created the menu and taught the class in such a fun and engaging way, that made cooking this gourmet meal feel easy. Local Tucsonans were able to pick up grocery packs with all the ingredients from 5 Points Market and Restaurant.


To get started, download and print out the ingredient & supply list here:

Live from La Suprema Supply List
.pdf
Download PDF • 61KB

Follow along by watching the live recorded event on Youtube!


The Menu

Steak (or eggplant for veggie option) with chimichurri sauce

Fried Carrots

Roman Mashed Spuds

Roasted Radishes


Roman Style Mashed Potatoes

6 to 8 oz. small red potatoes per person (cleaned, cut into pieces to help boil)

1 to 2 cloves of garlic per person, coarsely chopped

1 to 2 springs of parsley and of cilantro, finely chopped

1 to 2 anchovies per person.

1/4 Cup of extra virgin olive oil

Pepper to taste (anchovies will act as salt)

Place the potatoes in a pot, add water to just cover the potatoes by a bit over an inch. Boil potatoes until fork tender. Drain potatoes and return to the pot (off heat). Mash the potatoes with the garlic, herbs, garlic, anchovies and pepper until mashed but still a bit lumpy.  

Chimichurri Sauce

One bunch parsley finely minced, including small stems

One bunch cilantro finely minced, including stems

5 to 7 cloves of garlic coarsely chopped

2 serrano chilies finely minced

2 tbsp red wine vinegar

1 tsp salt

1/2 tsp pepper

About 1 cup olive oil, enough to emulsify into a sauce


Mix entire contents into mixing bowl and add more or less oil for desired consistency.


Roasted Radishes

Slice radishes in half and toss with oil, salt, and pepper. Roast on roasting tray for about 30 minutes.


Fried Carrots

Peel 1 or 2 medium to small carrots with a peeler. Once peeled, continue to use peeler to make " ribbons". Set aside and place canola oil in a standard size saute pan about half way up the side of the sautee pan, Heat that oil until it is about 350 on a thermometer. Once the oil is hot drop ribbons into the hot oil, once they stop "singing" or sizzling they are done. Remove with a fork and place in Paper towel to drain excess oil. Salt to taste.


Roasted Eggplant

Slice Eggplant in half. Score the eggplant with a slice every inch down the middle of the vegetable. Brush liberally with oil then add salt and pepper. I've also found adding herbs and spices of your choosing work well.


Steak

Let steak temper for 10 minutes at room temp before salting.


Cover the bottom of the saute pan with oil. Turn heat to high.  Salt and pepper steak extremely liberally. Once Oil is smoking Sear one side, maybe 2 minutes, then sear the other side around one minute and thirty seconds then place saute pan in oven.  Once in oven it will take about 2 or 3 minutes to be done. Internal temperature should be about 120 degrees for rare steak. Let rest.


ENJOY!


p.s. post a photo of your dinner and tag us on social media @lasupremaworks


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