One News Page. That's one of the characteristics of mole poblano. Executive Chef Saul Montiel from the kitchens of Cantina Rooftop in New York City, is sharing another family-inspired recipe with our () And remember, we're making upside down nachos, First of all, when I start with the first layer. Every time I cook, I'm impressed. Here most of my ingredients for our mole. And I'm pretty much done with it for now. We're gonna start with my lovely corn chips. We're gonna fold inward, and wrap this around. 3 ounces sliced drunken goat cheese 3 ounces sliced manchego cheese (may sub any sharp, sturdy white cheese) 20 onion flavored crackers 1/4 cup blackberry jam 2 tablespoons sunflower seeds 2 tablespoons pepitas (shelled pumpkin seeds) Steps: Get out a nice square platter and 2 small bowls (which fit on the platter). and a little oregano, and some olive oil as well. All rights reserved. take a knife and just make a straight slice. When Williams moved to Giorgione, founded by Giorgio DeLuca of Dean & DeLuca gourmet foods line, she invited Montiel to work with her once again. By John Scroggins and Guest Contributor | That's actually, that's my Mexican broccoli. Rooftop season is officially and here and Executive Chef Sal Montiel of Cantina Rooftop knows how to celebrate. Fresh homemade tortilla chips. Williams served as a mentor to Montiel, teaching him many of his culinary skills and reaffirming his passion for food. Launching as the number one brand in the rapidly growing mini dessert category, J&J Snack Foods new Hola! Community Rules apply to all content you upload or otherwise submit to this site. Trained and worked under the direction of Celebrity Executive Chef Amanda Freitag. He also worked at Amaranth, an Upper East Side restaurant that specializes in the fusion of Italian and French cuisines. I don't know. At Gusto, Montiel worked as sous chef to celebrity chefs, Amanda Freitag and Anne Burrell. and we don't want that, we don't want burnt. [laughs] Excuse that sound. He began working at I Coppi, a Tuscan cuisine restaurant, and was responsible for its salads, pizzas, and desserts. Wa ha! Basically, it adds creamy, spicy element to the nachos. Rolled Turkey Breast with Sausage & Herb Stuffing. 3. If you don't have these cookies, use bread. Okay, so we do oil, this lovely [laughs] ground chicken. 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. we gonna accomplish the texture that we're looking for. I got these fancy tongs 'cause my fingers are too chubby. I'm gonna cook this for 30 minutes, 45 minutes. And a pinch of salt, healthy pinch of salt. Oh so it cost $113 for all of these ingredients. Add Remaining Ingredients - Add the sour cream, lime juice, cilantro leaves, salt, and garlic powder to the blender. And one thing that I'm going to make is pico de gallo. Montiel was one of four children, all of whom were raised by his single mother, Margarita Montiel Perez. 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 back home in Mexico, because that's very cost effective. Saul Montiel is the Executive Chef of Cantina Rooftop, one of New York City's most popular rooftop spots. May 3, 2018 3:03 pm. Normally I will tell you to use these two folks. Guajillo for texture and flavor, morita more for flavor. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Remove from heat and stir in the chili pepper bits. 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. So I took the ground chicken, sear it, add the pinto beans. Chipotle aioli, you wanna put all over the nachos. You're going to take your tortillas whole, and you're gonna cook them for a little bit. Trusted News Discovery Since 2008. Pro chef Saul Montiel from Cantina Rooftop and home cook Bianca are swapping their recipe ingredients and hoping for the best! You want something fresh. You have mayo and chipotle. So I expect this much of nachos. Blend - Blend until the mixture is smooth and pureed. Which pepper would you pick to please your palate with? Okay, so when I have the tortillas, how do I make the chips? Shh, we're gonna keep this a secret, on the low. The pumpkin seeds, to add that nutty flavor. You know people do beef with mole, do turkey with mole. There were former principals. Now I'm not saying that's not how it's supposed to look. Close Alert. get a sharp knife, and gently just kind of chip at it, And you're gonna put it into a rolling boil. I was gonna make a salsa macha from scratch. This is gonna be on my Instagram. Salsa macha is not traditionally a hot and spicy salsa, though you can heat things up with hotter peppers and/or spicy chili flakes. but due to the inflation now, it's probably $18.75. PROFILE. I see this in my supermarket all the time. and let it keep cooking in this beautiful mixture now. Saul Montiel he/him/his. 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. I want all these flavors of the chile to stick on the lardo. Heat to medium-high heat and cook for 5 minutes, or until the garlic starts to to crisp up and the seeds turn golden brown. 4. Don't spread all the spines all over the table, because you might end up dropping it on the sauce. Chicken stock, you gonna add a little bit, as you go. I love apple cider vinegar. And also it's gonna be easier to make that into a paste. It's incredible what food does to people, huh? The BAB, or Big Ass Burrito, which weighs in at fifteen pounds and serves six to eight people. It adds the pepper flavor with a little bit of, of. 2. In 2008, Montiel became executive chef of Gusto and in 2009, he became part-owner of the restaurant. 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. Photo: Cantina Restaurant. The American Heart Association will receive a $1,000 donation in their honor during this influential . So now we're gonna add onions, tomatoes, jalapeno. Why are you guys always, always, stealing from me? 32 Simple Ways to Upgrade Your Style || Trendy Outfit Ideas And Useful Clothing Tricks, This Apple Pie Just Melts in Your Mouth Everyone Will Ask For Your Recipe | Yummy, Potato With Garlic Butter | Potato Garlic Snacks Recipe | Chewy Garlic Potato Snacks Recipe. because each ingredient cooks differently. you're gonna cool them down completely, stack them up. These are so good. I think they actually mix really well together. I didnt care what I had to do to get started, so I basically showed up and washed dishes at several restaurants, Montiel continued. I'm gonna do this for winter and this is gonna be my summer. 4th of July cookout with chef Saul Montiel at Cantina Rooftop - YouTube AboutPressCopyrightContact usCreatorsAdvertiseDevelopersTermsPrivacyPolicy & SafetyHow YouTube worksTest new features . Green and gold balloons, streamers and letterman jackets bounced around the room. At nineteen years of age, Montiel worked directly under Williams as Tappos sous chef. Instead of the chipotle I'm gonna throw some jalapeno. but I have no chipotle so I have to follow the rules. 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The Flavors of FallBeyond Pumpkin and Pecan, medium-sized shrimp, deveined and butterflied. Tasty Beef Sauce Recipe make this simple beef sauce recipe under 30mins. 18.3k Followers, 1,682 Following, 3,118 Posts - See Instagram photos and videos from Saul Montiel (@chefsaulmontiel) chefsaulmontiel. Char the crap out of it. I'm gonna put enough of the cheese in here. Its sure to be one of the hottest rooftop destinations for celebrating Cinco de Mayo in Manhattan, where guests can sip libations and enjoy modern Mexican cuisine under the stars. you have sweet plantains, which are sweet. and put them in about 350 degrees Fahrenheit. to kinda finish up cooking, and cool off a bit. So I'm gonna be using corn tortilla chips for my nachos. The cuisine is as vibrant as the location, which is steps away from the Hudson River, with an expansive view of the city skyline. Thank you, Rose. Photo: Cantina Restaurant. Just mix them. That's like three, three out of four ain't bad. I was washing hundreds of dishes and it drove me to tears. and then cover it with saran wrap and let it sit. Previously, I have only made burritos, following Chef Sal Montiel's recipe haha. It was there that Montiel learned much from the cooks he worked with. A little bit of water, some jalapeno. Chicken breast, white rice, plum tomatoes, I just had a kid, I didn't get enough sleep. It's not about the ingredients, it's about the mole. It is salsa time. from English cucumbers, lime, and serrano peppers. [Rose] You probably have some masa harina there. 3,118 posts. One, two, three, go. We provided Lorenzo with all the ingredients. Assemble: Pour cup of the enchilada sauce into the bottom of a 913'' pan. Thats a big no, no. To revisit this article, visit My Profile, then View saved stories. Pro chef Sal Montiel from Cantina Rooftop and home cook Lorenzo are swapping recipes and hitting the kitchen to whip up a plate of nachos. Find inventive cooking ideas, ingredients, and restaurant menus from the worlds largest food archive. From exclusive interviews to the latest news on products, trends, associations, and events Total Food Service covers all aspects of the national food service industry. I don't even know what half of this stuff is. With a wonderful wife, two wonderful daughters and a successful restaurant, I am very lucky,, Foodservice News Industry Trends Exclusive Interviews, 2023 QSR Trends To Watch For Restaurateurs, How to Elevate Your Pizzerias Beverage Program, J&J Snack Foods Launches Hola! I want to keep cooking the ingredients that I cook. At the bottom there's a thin, kinda flatter section. everybody in Mexico have their own recipe. Welcome to Food Channel's European Union Experience. Exploreother recent videosfrom our content partners at Conde Nast. It looks like my frijoles charros are done. TOP. Montiel, now age 35, was born in Atotonilco el Grande, a small town outside of the. 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 gonna do only half onion. All rights reserved (About Us). Ad Choices. Still haven't subscribed to Epicurious on YouTube? Pro chef Saul Montiel from Cantina Rooftop and home cook Bianca are swapping their recipe ingredients and hoping for the best! Peanuts. To learn more about Cantina Rooftop and Chef Saul Montiels cuisine, visit their website. Spread mayonnaise onto the tostada, add shrimp to the tostada and garnish with cucumber, avocado, onions, jalapeo, cilantro leaves, and sea salt. Take Chef Sals recipe for a twelve-pound taco featured onGood Morning America, or a series of epic and crowd pleasing recipes for National Taco Day onThe Wendy Williams Show. It is actually salsa macha time. That's masa. make sure it's cooked all the way through. 7. make the guacamole on a Molcajete. and I make frijoles charros, like a Mexican cowboy beans. Remove the stems and seeds from the anchos, guajillos and chiles de arbol. I'm just gonna chop 'em up 'cause it's gonna be a garnish. I'm gonna bake this at 375 for maybe eight to 12 minutes. http://bit.ly/epiyoutubesub. Set aside. It's one of my favorite ingredients, I will say. The reason why we fry ingredients like this. Before you add the chocolate and the sugar, try it. I'm not kidding. I'm also gonna use some of these beautiful leaves. Be Generous With Citrus and make sure to squeeze the limes at the momen. and cure it with lime juice and some kosher salt. Aguachile is a Mexican dish thats made with shrimp, smothered in fresh lime juice, white vinegar, spiced garlic sauce. Close Alert I'm actually gonna add in a couple more ingredients. I am, because this is like a 300 step process. Allow to cool for 10 minutes. Its climate controlled with a retractable glass rooftop for unobstructed viewing, no matter the weather. Today I'm gonna use the metlapil, my metate, Normally you do this blending on your knees. 605 W 48th St, New York, NY 10036. a little bit of salt, and add about one cup of warm water. 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). I did do the cheese trick, you got some competition. 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. It's basically a combination of pork skin and manteca, it's because I like to have some kind of crunchiness, As soon as you drop the skin onto the hot manteca. Ad Choices. [laughs]. Could our all-star home cook rise to the challenge or did chef Sals nachos reign supreme? We're gonna season it with some salt and pepper. What I like about the nopal is it's pretty healthy for you. So basically, you need to remove all the stems. Then let's cut up this lime, for the finishing touch. That's basically our sour cream and our hot sauce. MOVIES. Peanuts, yes, it's one of the ingredients. Take them out, drain them, and sprinkle with salt. Dump it in here, some little water to the bottom. is by using three types of chilies, ancho for texture. than me cooking my burrito at home, and eating it. And then you're going to basically keep mixing. By: John Scroggins and Guest Contributor, Aguachile is a Mexican dish thats made with shrimp, smothered in fresh lime juice, white vinegar, spiced garlic sauce. One News Page. So now I'm gonna make a chipotle aioli, fancy schmancy. Tuesday, February 28, 2023. that's something that we Mexicans give to the world. Chef Saul Montiel Executive Chef at Cantina Rooftop, HK Hall & La Boom Bites Passport Kitchen Traditional Mexican Enchiladas Are Not What You'd Expect | Passport Kitchen | Epicurious Traditional Mexican Enchiladas Are Not What You Expect Using Ancient Tools To Make Traditional Mexican Chicken Mole | Passport Kitchen | Epicurious Montiels culinary skills allowed him to quickly advance in the kitchen. So Lorenzo send me a typical ingredients for nachos. Higher, higher, higher, higher. If it's wider, you gonna be like, oh crazy. kind of pushes the sauce to be in one spot. and then you eat your burrito and you have a spine. I was 19 years old and she taught me so much. and the onions, and the other ingredients. 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. Ad Choices. because that's when we celebrate anything. Place the butterflied shrimp in the bowl, cover with saran wrap and place in the fridge for about 50 minutes, until the shrimp turn completely pink. I have salt, minced garlic, and the chipotle. If I had to guess, all this will cost $12.75. We have our onions and jalapenos for our tinga. And here's my crema for my upside down nachos. See the complete stuffed peppers video and check out prior food videos below. I'm gonna make it happen with what I have. That's when we're gonna add the chicken stock. Look at me making dough, who woulda thought? when it tastes delicious, and it looks delicious. The cactus, you know, it's not my favorite. 9. Chef Sal Montiel demonstrates the perfect method for cracking open an egg using only one hand. you just push the knife, and then there you have a filet. And now you gonna watch a mole being born. I said yes and told myself that I would figure it out along the way.. Strain into a medium-sized bowl. 2. [laughs]. APPS. Here's my burrito with cheese inside and outside. Use Mexican avocados specialy from the state of Michoacan. The contemporary Mexican menu is adapted from the chefs authentic family recipes. And this is my take on Chef Saul's nachos. Just like making a cake, making a nacho cake. I hope you're doing something good with my sour cream. Pumpkin Soup. It was gonna be the best, delicious burrito. By: John Scroggins and Guest Contributor. 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. And there's my first garnish. I personally can't wait to see what you did, with my ingredients, but I think I did very well. Now I'm gonna add these. Now you jalapeno, if you don't want this to be hot. He's passionate about storytelling and loves exploring the history, cultural influences, and people behind the story of food. It needs more salt, it tastes better with salt. Watch three cooks of varying skill levels prepare stuffed peppers at home in this recent video from Epicurious (Conde Nast). Stir in the vinegar, salt and Mexican oregano. It's the Mexican version of the baked beans. And when the sun goes down, it truly is a fiesta as the space transforms into a nightclub with live music. I was also going to make a tres chili sauce. So I'm kinda gonna shape this into a ball. By the time I was 9 I was well known in the market. Montiel is the Executive Chef of Cantina Rooftop, one of New York Citys most popular rooftop spots. His passions beyond food are rescue dogs, ending childhood hunger and poverty, and veteran's causes. After his work at Lure, Montiel was invited by Williams to work as the sous chef of Gusto Ristorante e Bar Americano, owned by restaurateur Sasha Muniak, the founder of New Yorks Mangia Corporation. Celebrating happiness, this is happiness. or your local store, but we gonna make this amazing. Chef. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Search. so they get a little bit cold and get crispier. My favorite tortillas in New York City tortillas. Leave it in there until it changes color. in your kitchen, or in your grocery store. All right, it looks like we almost there. The study was compiled by Metua Daniel-Atutolu, Evangelene Daniela-Wong, Neti-Tamarua Herman, Christine Porio, Jacquie Bay, and Mark Vickers for Te Marae Ora and Ministry of Education. Little bit of lime, little bit of salt, and sour cream. A major mental health study has found a worryingly large proportion of surveyed Cook Islands adolescents experience high to very high levels of anxiety and other mental health issues. 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