CASSAVE
Lamb Chop with Mofongo and Cilantro Pesto by Jeremie Cruz
El Conquistador, Cassave restaurant, worked closely whit Chef Jeremie Cruz especially in events and promotions.
This shrimp salad gets its depth from the grilling of the shrimp and toasting of the calabaza, or pumpkin, seeds. This dish has many parts which can be used for other dishes: the pionono shells could contain any salad — or even fresh fruit; the oils and glaze can accent fish or poultry. Everything can be made earlier in the day and assembled at the last minute, a real bonus!
Shrimp Salad Pionono with Calabaza Seed Vinaigrette by Jeremie Cruz
El Conquistador, Cassave restaurant, worked closely whit Chef Jeremie Cruz especially in events and promotions.
Mofongo is a Caribbean plantain preparation which is used as a mild counterpoint to the seared lamb chops and spicy sauces. There is some last-minute preparation for this dish, cooking the lamb and vegetables, but none of this last-minute effort takes a lot of time. You could even prepare the vegetables early, then heat them for the table in the last-minute saute.
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