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Chef
Michael Cordúa
Celebrated Chef Michael Cordúa has been a consulting
chef for our airline for more than 20 years. He is currentl
the owner and executive chef of seven award-winning
Houston-area restaurants. As a popular trail-blazer of
Latin cuisine, he has appeared on numerous television
programs and has been featured in various culinary
publications. We invite you to mix it up by trying one of
favorite recipes below.
PINCHOS DE CHURRASCOS
Enjoy these bites alone or on a skewer. Drizzle with the
mignonette for a spicy bite of Latin-inspired cuisine. The
contrast of textures and flavors make for a tasty dish wit
a beautiful presentation. If you’re up for a celebration, p
this trio with a cool and refreshing mojito cocktail.
GRAPE TOMATOES WITH CHIMICHURRI
Peel 1.5 pints grape tomatoes by blanching in 350F corn
oil for a few seconds and plunging in ice water to cool.
The peel will slide off easily. For the chimichurri, mix
together 2 tablespoons curly parsley, 1 teaspoon minced
garlic, 1 teaspoon dried oregano, 2 tablespoons olive oil,
tablespoon apple cider vinegar, and sea salt and pepper,
taste. Toss with the tomatoes.
AVOCADO CROUTONS
Cut three to five fresh avocados into one-half inch cubes
Toss with 2 beaten egg whites and roll in 2 cups of finely
crushed tortilla chips. Fry in 350F corn oil until golden
brown. Remove from the oil to drain over paper towels.
Immediately season with sea salt and pepper.
SEARED CHURRASCOS BITES
Butterfly (lengthwise) a 16-ounce prime beef tenderloin
You should have a 5” by 10” steak about one-half inch
thick. Rub all sides with softened butter and cracked
black pepper. Heat an iron skillet over high heat. Sear th
meat on the uncut side for about 2 minutes or until nicel
browned. Sear the second side for about 30 seconds mo
or until medium rare. Transfer the meat to a cutting boar
and let it rest for a few minutes before slicing. Cut into
one-half inch cubes. Season with sea salt, to taste.
CILANTRO-JALAPEÑO MIGNONETTE
Combine 4 tablespoons each of finely chopped cilantro,
jalapeño and shallot. Mix with 8 tablespoons rice wine
vinegar and 4 tablespoons mirin (sweet Japanese rice
wine). Add sea salt and pepper, to taste.
Recipe yields 6-8 servings (approximately 48 pieces per
individual item).
Mojito Cocktail
Place five or more mint leaves in a tall glass. Add 1 ounce of simple syrup (equal
parts of sugar dissolved in water) and gently press the mint leaves with a pestle.
You can also press the leaves with the back of a spoon to release the essential
oils. Add 1.5 ounces of light rum, the juice of one-half of a lime and ice. Shake well
in a shaker. Strain back into the glass and serve with or without ice. Pour in some
club soda for a bit of fizz and garnish with a mint leaf and lime wedge, if desired.
Doug Frost, Master Sommelier and Master of Wine (and Mixologist)
CHEERS
WE LCOME ABOARD
Sit back, relax and enjoy your flight. We are pleased to
introduce our chefs who create tasty selections with regional
and global influences. Their menus are designed exclusively for
customers seated in our premium cabins. To complement your
meal, be sure to sample one of our specially selected wines.
Chef’s
tip
To make an easy task of this recipe, try doing it in one heavy-
bottom Dutch oven pot. Heat the oil to 350F. Follow the tomat
recipe steps above. In the same pot, cook the avocado crouton
after the tomatoes. Drain the pot and wipe out the excess oil.
Heat the pot over high and follow the churrascos steps.
Chef’s
corner
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