Created For Liminal by Leather Storrs
The basic concept of all recipes is to deceive the person who is eating by using false signifiers as garnish. The eater views the garnish and expects one flavor, but receives a very different flavor upon tasting the hors d-oeuvre.
Avocado and Scallion Pesto (garnished with basil)
Makes 2 pints
4 ripe avocados, halved and peeled
2 bunches cilantro
2 bunches scallions
1 cup parsley
2 tbsp. lime juice
3 cloves garlic
1 jalepeno pepper, diced
Blanch all greens and cool. In Cuisinart, blend greens with avocado, garlic and jalepeno. Add salt and pepper to taste.
Pesto Romesco (garnished with sun dried tomatoes)
Makes 2 pints
8 red bell peppers
6 dried ancho chiles, rehydrated and peeled
1 cup almonds
6 slices french bread, fried in olive oil
2 tbsp. sherry wine vinegar
6 tbsp. diced canned tomatoes
2 four oz. can diced chipolte peppers
Roast, seed & peel the red peppers. Blend all ingredients in Cuisinart. Add salt and pepper to taste.
Salt Cod Brandade (garnished with dry tuscan white beans)
Makes 6 cups
4 large russett potatoes
8 oz. salt cod, rehydrated
1 cup olive oil
2 garlic cloves
2 tbsp. lemon juice
Rehydrate the salt cod three days in advance, changing the water once. Boil and rice the potatoes. set aside. Cook the cod submerged in water in a shallow sautee pan on medium heat until filets are flaky and slightly opaque. In Cuisinart, blend the cod, garlic and cream to form a paste. Next, in a separate bowl, mix the paste in increments with the potatoes and olive oil until the mixture is thick and firm.