Kitchen Insider: Chef Deborah Schneider – SOL Cocina


ChefDebThis month, step into the kitchen of executive chef Deborah Schneider from SOL Cocina. Her Cactus Pear Ceviche offers a light and flavorful transition into fall.

Dubbed by Bon Appétit magazine as “the reigning queen of San Diego chefs” and nominated for a coveted 2009 James Beard Foundation Award for her second of five cookbooks, chef Deborah Schneider brings a wealth of knowledge and experience to her role as executive chef and partner of Mexican restaurants SOL Cocina (Newport Beach,and Scottsdale) and solita (Huntington Beach). Schneider draws upon her rich culinary background and more than 25 years of professional cooking experience to bring the wonderful tastes and relaxing beach vibe of the Baja Peninsula.

Schneider’s passion for Baja was stoked by countless surf trips down the Peninsula. There, at small street stands and on pristine beaches, she discovered flavorful, healthy cuisine, rich with fresh seafood and inventive preparations that are at the heart of her restaurants.
In August 2012, Schneider released her fifth cookbook, The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites. Packed with Schneider’s favorite south-of-the-border recipes, the cookbook delivers sophisticated meals and complex flavors, all with the ease and convenience that have made slow cookers enormously popular.
Schneider began her culinary career while traveling through Europe in the early 1980s. While living in Athens, Greece, Schneider spent a year working as a chef on a succession of luxury charter yachts and later worked as a yacht chef in Florida and the Caribbean before switching coasts and settling in San Diego in 1983. San Diego is where Schneider made a culinary name for herself.

SOL Cocina Scottsdale is located at 15323 North Scottsdale Road. For more information, visit www.solcocina.com.

CACTUS PEAR CEVICHE

Serve on a square blue plate

 

3 oz fish dicedCeviche
¼ teaspoon salt
2 limes
1 ½  teaspoons minced serranos
2 purple scoops diced cucumber
1 purple scoop small diced jicama
1 tablespoon diced onion (no cilantro)
2 tablespoons cactus pear puree
8 very thin slices – red and orange sweet fresno chiles
¼ Hawaiian papaya, ½-inch dice (about 1/3 cup)
1/8 avocado, diced
PLANTAIN CHIPS
CHILE CON LIMON

METHOD
Combine fish, lime, salt, serrano, cucumber, jicama and onion
Stir in cactus pear puree
Spread out on small blue glass plate
Top with sliced peppers
Top with diced papaya and avocado
SPRINKLE WITH CHILE CON LIMON
Serve with: Plantain chips

PLANTAIN CHIPS
Peel plantains  (ripe but firm plantains )
Cut in half
Thinly slice
Deep fry

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: