VIRTUAL MENU

HopeWorks has collaborated with Street Food Institute tooffer a list of exclusive recipes. We have provided you with

a menu of items you may want to consider cooking toemulate the feel of a night out!

ENTRÉEVegetarian: Quinoa and apple salad with

raisins and curryWith Meat: Dijon, garlic, and rosemary

lamb

DESSERTPistachio Semifreddo

APPETIZERChicharron Spring Rolls

½lb pork belly chicharrones or ground pork½lb shrimp, cleaned deveined and chopped3 tbs minced garlic3 tbs minced ginger1 Thai Chile, minced8oz julienned napa cabbage4oz julienned bell peppers2 tbs re-hydrated trumpet mushrooms1 tbs cilantro1 tbs mint1 tbs Thai basil2 tbs soy sauce2 egg yolks, beaten12 spring roll wrappers3 C vegetable oil for frying

Sauté pork and shrimp in 1tbs vegetable oil and 1 tbs sesame oil until halfcooked through. Add garlic, ginger and chile, sauté for another 2 minutesover medium heat, until garlic is fragrant. Add bell peppers, mushrooms andnapa cabbage, sauté for 1-2 minutes more until cabbage just starts to wilt. Finish with soy sauce and herbs. Check for seasoning. Add salt to taste.  Beat egg yolks in a small bowl, reserve. Lay out spring roll wrappers,; 2 perperson on a flat surface. Face one of the points towards you so it is adiamond shape. Add 1/3 C of the spring roll filling to the rear-center of eachwrapper, shaping into a tube shape. Brush the 4 edges of the wrapper withthe egg mixture. Fold the 2 side corners in over the filling and bring the lowercorner up towards the center. Roll like a cigar forming a tube shape, sealingthe end of the triangle as you finish. Reserve. It is important to compact the filling a little, getting all of the excess air out ofthe middle as you roll it up.  If there is a lot of air in the middle of the springroll it will open when frying. Put 3 cups of oil in a pan suitable for frying over high heat until it reaches 375degrees. Quickly fry the spring rolls in small batches until crispy.  Drain onpaper towels. Serve.

CHICHARRON SPRING ROLLS

1/4 C soy saucejuice from one orangejuice from 2 limes1 tbs red pepper flakesugar to taste

   Combine ingredients, reserve.

1/4 C soy sauce½ C fish sauce1½ C granulated sugar½ C Chimayo red chile powder½ C crushed peanuts

Put the fish sauce and the sugar into a small saucepan and bring to a boil.Cook until it reads 230 degrees on a candy thermometer. Shut off heat, stir inred chile and peanuts, Reserve warm.

Spring Rolls

Ponzu Sauce

Red Chile Caramel:

QUINOA AND APPLE SALAD WITHRAISINS AND CURRY

1/4C raw whole almonds1C white quinoa1 tsp honey1 tbs finely chopped shallot1 tsp curry powder1/4 tsp coarse salt2 tbs fresh lemon juicefreshly ground pepper2 tbs extra-virgin olive oil2 tbs dried currants1 small McIntosh apple1/4C loosely packed fresh mint leavesMint for garnish

Preheat oven to 375 degrees. Spread almonds on a rimmed baking sheet;toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool;coarsely chop nuts. Rinse quinoa thoroughly in a fine sieve and drain. Bring 2 cupswater to a boil in a medium saucepan. Add quinoa and return to a boil. Stirquinoa, cover, and reduce heat. Simmer until quinoa is tender but still chewy,about 15 minutes. Fluff quinoa with a fork and let cool. Whisk together honey, shallot, curry powder, salt, and lemon juice in a largebowl. Season with pepper. Whisking constantly, pour in oil as a slow, steadystream; whisk until dressing is emulsified. Add quinoa, currants, apple (cutinto 1/8 inch wedges), mint (coarsely chopped), and nuts; toss well. Garnishwith mint.

Salad

DIJON, GARLIC, AND ROSEMARY LAMB

½ C Dijon mustard8 cloves garlic3 sprigs fresh thyme3 sprigs fresh rosemary¼ C olive oiljuice of 1 lemonsalt to taste

Mince garlic, rosemary leaves, and thyme leaves. Combine with Dijon, oil,lemon juice and salt.  Whisk until emulsified and then marinate cleaned lambsteaks; refrigerated overnight.

Dijon Marinade

2lb leg of lamb¾ C Dijon marinade (recipe follows)1C basil aioli (recipe follows)4C cherry tomato peperonata (recipe follows)

¼ C basil leaves3 egg yolks2 cloves garlic, minced1C canola oilJuice of 2 lemonsSalt to taste

Place egg yolks, garlic, 1/8C of cool water in the basket of a food processoror blender. Turn on high and mix for 30 seconds; add basil leaves and pureein the egg mixture, scraping down the sides of the bowl, making sure thebasil is pureed. Add the oil in a steady stream until emulsified and theconsistency of mayonnaise.  Finish with lemon juice and salt to taste.Reserve.

Basil Aioli

1.5lb summer cherry tomatoes2 yellow onions3 cloves garlic3C mixed peppers1/4C olive oil¼C parsley leaves¼C white balsamic vinegar3 tbs butter, softened2 tsp fresh thyme leaves

Julienne the yellow onion and sauté over moderate heat until translucent;season with salt.  Julienne garlic cloves and add; cook for 5 more minutes. Clean and julienne all the peppers and add them to the mix; cook untilmedium caramelized; add herbs and tomatoes.  Raise heat slightly and cookuntil the cherry tomatoes just start to break open; season with the vinegarand butter. Adjust seasoning with salt and black pepper. Reserve warm.

Basil Aioli

Grill the lamb steaks at a medium/hot heat until medium rare; set aside and let rest for 8-10 minutes.  Slice lamb againstthe grain and serve with some of the aioli and the peperonata.

Final Preparation.

PISTACHIO SEMIFREDDO

2C heavy cream8 egg yolks1C granulated sugar4 egg whites1 tsp cream of tartar½ tsp salt½ C toasted and ground pistachios

Whip cream until medium to stiff peaks form in a chilled mixing bowl,refrigerate Combine egg yolks and ½ C sugar, whisk over bain marie (a sauce pan ofboiling water under your mixing bowl will work until thickened. Stir constantlyso as not to curdle yolks. Set aside to cool over ice Combine egg whites, salt, ½ C sugar and cream of tartar. Whisk over bain marie until thickened, 3 to 4 minutes.  Transfer to a mixerand whip until meringue stage, should be quite thick and pillowy. Combine custard mixture and whip cream first, then fold in egg whites andpistachios, taking care not to deflate egg whites. Freeze overnight beforeserving.

Frozen Dessert

THE STREET FOOD INSTITUTE The Street Food Institute (SFI) is an entrepreneur-focused and workforce trainingculinary program.  We are dedicated to inspiring the success of small, local businessesin New Mexico and training individuals interested in pursuing a career in the culinaryindustry. The combination of classroom theory and a hands-on apprenticeshipprovides our students with a unique and engaging experience that prepares them forsuccess in business and the work environment. SFI believes that food has an amazing capacity to connect people.  SFI is part of anevolving food culture that seeks to provide increased choices of nourishing andaffordable foods that are not only tasty, but also build community.  As a social enterprise model working in the entrepreneurial, workforce training,economic development, and food justice arenas, the SFI program includes courses infood safety, culinary fundamentals and entrepreneurship, as well as a 135-hour paidinternship.  We believe that this type of education and apprenticeship will allowindividuals to be prepared to start their own food-related business or enter the foodindustry workforce at a higher pay and responsibility level.   SFI is proud to be a part of various community outreach programs including the MobileMarket, which brings local produce to our food deserts in the International District, aswell as South Valley Salud y Sabor, a free, family friendly event that occurs monthly,bringing art, music, food and culture together. Most recently we began working withthe World Central Kitchen and Santa Fe Community College to distribute free hotmeals to some of our most rural communities.