Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Chef Saul Montiel has managed to accomplish his American dream on his own terms. Why are you guys always, always, stealing from me? Saul Montiel is the Executive Chef of Cantina Rooftop, one of New York City's most popular rooftop spots. But first of all, I need to heat up my tortilla. What I like about the nopal is it's pretty healthy for you. So char your vegetables. And also it's gonna be easier to make that into a paste. With Cantina Rooftops new menu reflecting both the old and new worlds of Mexican cuisine, he took classic recipes and made them fun and delicious, adding some American dishes with a Mexican twist. We challenged chefs of three different skill levels - amateur Jerry, home cook Kit, and professional chef Saul Montiel from Cantina Rooftop - to make us a tangy and tasty pulled pork sandwich. it's very important that you add chocolate. The classically trained chef, mentored by some of the biggest names in the restaurant business including Chefs Jodi Williams, Josh Capone and Anne Burrell, crafts show stopping dishes. NO OLD SQUEEZE LIME JUICE OR FROM A BOTTLE! All right, so my pico de gallo it's done. Follow me! Finally, top each tostada with 2cilantro macho leaves, sprinkle sesame seeds all over the tuna. they give you a piece of the white meat and the dark meat. Well now we're gonna cook this for two hours. This mole is gonna triple the size because it's so thick. this is gonna add another level of sweetness. It looks like my frijoles charros are done. I am going to filet you, fish. which is a sesame seeds, and the pumpkin seeds. Okay, and then jalapeno. And then you are going to maybe notice some sliminess. While at Gusto, Saul Montiel has been featured on several television programs, including Telemundos Al Rojo Vivo and Univisions Despierta America. He has been featured on the front page of El Diario and has been recognized for his contributions to the Latino community in New York City. Now we gonna do another layer of the frijoles charros. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. I'm also gonna use some of these beautiful leaves. And most of the ingredients that people share. We are gonna let the lime juice and the salt do its thing. I'm gonna do some of the sauce and the salsa. [laughs]. and those are the ingredients for the guacamole. We cook a very low heat and it looks delicious. To make the avocado pure, add to a blender the avocados, lime juice, salt and tomatillos blended in till smooth. We provided Lorenzo with all the ingredients necessary to make chef Sals over-the-top $135 nacho recipe, sending only $13 worth of materials back the other direction. Let's do a little ball of this little cold fresco. Now we gonna add some chicken stock to this. We utilize authentic heirloom tomatoes that create a signature taste and combine that with signature cheese blends. I think they actually mix really well together. His passions beyond food are rescue dogs, ending childhood hunger and poverty, and veteran's causes. I didnt care what I had to do to get started, so I basically showed up and washed dishes at several restaurants, Montiel continued. Foolproof Thanksgiving Recipes: 18 Easy and Impressive Options. Oh, it is a cactus, we're putting cactus in our burrito. I want to keep cooking the ingredients that I cook. I like to use chocolate Ibarra because he's from Mexico. Loading. It will last 3-4 weeks. I'm a bit more confident than I was before. Resolved technical issues for clients in person, on the phone, and through e-mail. 1,682 following. Whos ready for a big budget burrito battle? I'm gonna add these tomatoes. and let it keep cooking in this beautiful mixture now. I can just eat that with chips! Besides cooking at Cantina Rooftop, Montiel reopened his late grandparents' restaurant, La Unica, in Hidalgo, Mexico, and he's made appearances on food and travel shows. Roasted Chicken, Morita Sauce, Avocado-Tomatillo Sauce, Onions & Cilantro Camarn $20.00 Sauted Chipotle Shrimp, Corn, Spinach, Avocado Sauce & Monterrey Jack Cheese Birria $20.00 Mixed Chiles Tijuana Style, Mango Habanero Salsa & Monterrey Jack Cheese Carnitas $19.00 Lechn & Pork Belly, Salsa Habanero & Chicharron Big Ass Taco $80.00 Crushing these ingredients will release additional oils that lie dormant when lightly chopped, so dont skip this step! Chicken stock, you gonna add a little bit, as you go. So as you can see, there is a little puffiness. So by adding all the ingredients together. Now the salsa, we're gonna put it not on top. Churros proves the companys prowess as a snack and beverage leader. Wa ha! I'm gonna do only half onion. Located inside of the new Angad Arts Hotel in St. Louis' Grand Center Arts District, surrounded by some of the city's most renowned arts venues such as the Fox Theatre and the St. Louis Symphony Orchestra, sits Grand Tavern by David Burke. chris evans and sebastian stan interview; javascript dictionary w3schools; jess conte first videodr matheney boston children's hospital 2022.07.03 18:36 18:36 Who wants to be in Lorenzo's shoes right now? and you're gonna do a similar thing to the tomatoes. Storage: You can store your salsa macha in the refrigerator in a sealed container. And then you're going to basically keep mixing. Because you control the size of your chicken breast. The infamous guacamole from Cantina Rooftop in, The guacamole from Cantina Rooftop served in a, Tuna Tostada with Salsa Macha from Rooftop. Trained and worked under the direction of Celebrity Executive Chef Amanda Freitag. He's passionate about storytelling and loves exploring the history, cultural influences, and people behind the story of food. 1 tablespoon freshly squeezed lemon juice, 1 pound sashimi-grade skinned tuna fillet, cut into dices. I can't even talk, it's so good. Just mix them. I guess I supposed to make pico de gallo. I'm gonna put it on the stove, bring it to boil. basically, it's the Mexican version of a ceviche. Blend - Blend until the mixture is smooth and pureed. Epicurious challenged chefs of three different skill levels - amateur Negeen, home cook Heather, and professional chef Saul Montiel from Cantina Rooftop - to prepare us their best stuffed peppers recipe. And at this point I will add the chipotle. so they get a little bit cold and get crispier. This video is made for entertainment purposes. 5 Favorite Chili Recipes for Cool Fall Days. They will taste delicious. Named for the Scottish poet, this riff on the Rob Roy gets an extra whisper of complexity from a teaspoon of Bndictine. I didnt care what I had to do to get started, so I basically showed up and washed dishes at several restaurants, Montiel continued. [laughs] Excuse that sound. so I'm gonna try not to move it around too much. [Saul] And then I add peanuts, garlic, sesame seeds. John has more than 25 years of food-industry experience, having worked in public relations, media, event production and philanthropy. TIMESTAMPS: 00:01 Easy way to peel tomatoes 01:49 How to chop eggs 03:29 How to store carrot 05:43 Smart butter hacks 07:55 How to keep avocado fresh for longer 10:53 Easy way to cut a watermelon #food #kitchen #granny We advise adult supervision and care at all times. With simple to source ingredients. Trusted News Discovery Since 2008. Chef. and this is for Elena, my other daughter. If you cant make it to the restaurant, you can still enjoy some contemporary Mexican flare with this recipe forShrimp Aguachile from Chef Montiel. We are in that $12 to $18 entree range that makes our menu a great value." That's actually, that's my Mexican broccoli. Let marinate for 3 minutes, then pour off the excess marinade. All rights reserved. At the bottom there's a thin, kinda flatter section. These are so good. Then let's cut up this lime, for the finishing touch. Still haven't subscribed to Epicurious on YouTube? Cut the Avocado - Cut the avocado in half and scoop the flesh into either a blender or a food processor fitted with a blade attachment. I'm just gonna chop 'em up 'cause it's gonna be a garnish. All rights reserved. Chipotle aioli, you wanna put all over the nachos. And my mom used pecans, I love pecans, man shoot. Saul Montiel, now age 35, was born in Atotonilco el Grande, a small town outside of the city of Pachuca in central Mexico. And we gonna finish it with a little bit of sesame seeds. Don't over-process the salsa macha, as you want to have nice crispy bits, not a puree. Well, it's not really my signature sauce. We mix their stuff, with our stuff, and we make mole. I got these fancy tongs 'cause my fingers are too chubby. Now the plantains, and it has to be right. Kind of funny though how things worked out as people wouldnt show up to work and the next thing I knew I was working on the cooking line., It was at his next job, at the Mediterranean restaurant Tappo, that Saul Montiel had the good fortune of meeting Chef Jodi Williams, now a television personality on Food Network. However, the cost-of-living crisis continues to plague the economy as consumers scramble to save. How did everything wrap up? on Chef Saul's surf and turf burrito recipe. Okay, so when I have the tortillas, how do I make the chips? and we don't want that, we don't want burnt. 6. I was also going to make a tres chili sauce. Now I'm only gonna add some onion. So now it's just like sushi, look at this beauty. This makes me feel like I'm in a Quinceanera. I have ingredients that you find on your pantry. You have mayo and chipotle. Add the tomatoes at the end, tomatoes have a lost of water, if you add it in the beginning you will probably get watery guacamole. And I'm pretty much done with it for now. Allow to cool for 10 minutes. but I have no chipotle so I have to follow the rules. Lorenzo, when making these tortilla chips. and I make frijoles charros, like a Mexican cowboy beans. Apr 2014 - Aug 20162 years 5 months. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement, Privacy Policy and Cookie Statement, and Your Privacy Choices and Rights (each updated 1/26/2023). Rooftop season is officially and here and Executive Chef Sal Montiel of Cantina Rooftop knows how to celebrate. Use Mexican avocados specialy from the state of Michoacan. You make sauce with this. That's like three, three out of four ain't bad. and then you're gonna a little bit of white vinegar. So we're gonna have a little luxurious afternoon lunch. and what I'm gonna do, I'm gonna make upside down nachos. I already washed them. Maybe we're gonna need more cheese. and then you eat your burrito and you have a spine. Here most of my ingredients for our mole. So I'm going to make some cilantro jalapeno crema. but normally you add a lot of chicken broth. Rub the rim of 4 rocks glasses with lime; dip in coarse salt. When I came to New York I was determined to find an opportunity in the restaurant industry. Learn more. Shh, we're gonna keep this a secret, on the low. Since opening the restaurant in November 2018, Chef Burke has wowed guests with famous dishes like Clothesline Bacon and Emotional Lobster Dumplings, as . but due to the inflation now, it's probably $18.75. Every time I cook, I'm impressed. Char the crap out of it. Use 36 size avocados, they're more fleshy. So now you want to cook this a very low heat. Add the peanuts, garlic, sesame seeds and oil in a medium pot. Leave it in there until it changes color. for garnish for my nachos, and my garnishes are ready. And there's my first garnish. Ad Choices. He also worked at Amaranth, an Upper East Side restaurant that specializes in the fusion of Italian and French cuisines. To assemble the tostadas, place the tostadas on a flat work surface and spread about 2 teaspoons of the avocado pureon each tostada. make sure it's cooked all the way through. Set aside. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. Hello, mango tango. Only Use Perfectly. I'm gonna bake this at 375 for maybe eight to 12 minutes. and using the chicken stock for our mole. you just push the knife, and then there you have a filet. but it's not about the piano, it's about the song. February 27, 2023 Chef Sal Montiel demonstrates the perfect method for cracking open an egg using only one hand. to kinda finish up cooking, and cool off a bit. Churros Brand to Foodservice Operators, 2023 Trends for Making Your Restaurant Green & Eco-Friendly, California Chef Walchef Reimagines Restaurant As Video Content Studio, Top Food & Beverage Trends in 2023 to Keep an Eye On. And now we're gonna blend all these ingredients. 9. My daughter can eat this. Look at me making dough, who woulda thought? APPS. The reason why we fry ingredients like this. Heat Factor: Mild. [laughs]. I want to make it easier and simple for you. We're making a sauce, so it needs to be super soft. You want something fresh. avocado sauce, chipotle aioli, and fresh mango. And now let's find out how good this avocado is. This is also gonna give texture, color to our mole. So I expect this much of nachos. With a wonderful wife, two wonderful daughters and a successful restaurant, I am very lucky, Montiel concluded. Diners are forced to think twice before eating out and when they Pizza and beer are the perfect duo, but traditional beverage dispensing methods have always been a bottleneck for pizzerias, leading to long wait times for customers and inefficiencies for staff. [Bianca] The shrimp with the chipotle adobo. Community Rules apply to all content you upload or otherwise submit to this site. Okay, so my dough has been sitting for a little bit. PROFILE. I'll give it like 90 to 100 for the ingredients alone. I don't know. Now I'm gonna add these. the almonds, the peppers, the chicken, everything. 0 comments. Tune in and find out. 2023 Cond Nast. you're gonna take golf ball-size chunks, I guess. [laughs]. Don't mess it up. That is fantastic! Little bit of lime, little bit of salt, and sour cream. One News Page. Here's my burrito with cheese inside and outside. So now, we just gonna cut the edges of the tomato. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Advance Local. With a passion for authentic Mexican recipes, Chef Montiel has created an exciting, contemporaneous Mexican cuisine at Cantina Rooftop, weaving in Mexican street food recipes and classic "fonda" dishes. Yes, chef! With a solid grounding of authentic Mexican recipes, combined with his adopted skills of Mediterranean techniques, Chef Montiel has created an exciting contemporaneous Mexican cuisine at Cantina Rooftop weaving in Mexican street food recipes and classic, Chef Saul resides in Union New Jersey with his wife, Eliana and he.

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