Eric Ripert | Avec Eric

This salsa verde is a little like a blend of salsa and guacamole and it is very easy to make in the food processor. All of the ingredients are green so it makes a really beautiful appetizer and the lime juice keeps the avocados from turning brown. Making your own tortilla chips at home, using flour tortillas allows you to have freedom with the seasoning and also provides a light alternative to heavy, deep-fried corn chips.

Recipe: Avocado Salsa Verde with Sea Salt and Black Pepper Chips

Serves 8

The Avocado Salsa Verde:
2 ripe avocados
2 jalapenos, stemmed, seeded and minced
½ cup thinly sliced scallions, green part only
½ cup cilantro leaves
6 tablespoons lime juice
3 tablespoons olive oil
fine sea salt and freshly ground pepper

1. Cut the avocados in half, remove the seed and scoop out the avocado into a food processor.
2. Add the jalapeno, scallions, cilantro, lime juice and olive oil to the avocado and pulse to puree and combine. Season to taste with salt and pepper.

The Sea Salt and Black Pepper Chips:
1 package 6-inch flour tortillas, about 16 tortillas
½ cup olive oil
fine sea salt and freshly ground black pepper

1. Preheat oven to 400° F.
2. Cut the tortillas into 6 wedges and place on two baking sheets in a single layer.
3. Drizzle the olive oil over the tortillas and season with salt and pepper on both sides and bake for 8-10 minutes until golden brown and crispy.

The addition of orange juice to the traditional seafood marinades of lemon and lime, gives a slightly sweet balance to this ceviche. Adding a little bit of hot pepper, shallots and fresh chopped herbs is all the dish needs to create an elegant start to the party.

Recipe: Sangrita Shrimp Ceviche

Serves 8

3 ½ pounds small shrimp, peeled and deveined
1 cup lime juice
1 cup orange juice
1 cup lemon juice
2 medium tomatoes
2 shallots, peeled and finely minced
1 serrano pepper, stem and seeds removed and finely minced
3 tablespoons thinly sliced fresh chives
1 tablespoon chopped fresh oregano
3 tablespoons olive oil
fine sea salt and freshly ground pepper

1. Season the shrimp with salt and pour the lime, orange and lemon juices over the shrimp. Cover and refrigerate for 1 hour to "cook" the shrimp.
2. Cut the tomatoes in half crosswise and light squeeze out the seeds. Grate the tomatoes into a large mixing bowl using a box grater, discarding the skin. Stir in the shallots, Serrano pepper, chives, oregano and olive oil to the grated tomatoes; season to taste with salt and pepper.
3. Add the shrimp along with 1 cup of the citrus juice to the tomato mixture and stir until fully incorporated.

Jicama is a root that resembles a turnip although it has a mild, sweet flavor and a crisp texture. Diced and tossed with watermelon, mint, watercress and a light dressing makes a beautiful side dish or salad course.

Recipe: Jicama and Watermelon Salad with Mint

Serves 8

2 tablespoons champagne vinegar
2 tablespoons tequila
2 tablespoons lime juice
1 teaspoon honey
pinch cayenne pepper
½ cup canola oil
4 cups seedless watermelon, cut into ½ - inch dice
4 cups jicama, peeled and cut into ½ - inch dice
1 bunch watercress, washed and trimmed
½ cup mint leaves
fine sea salt and freshly ground pepper

1. Whisk together the champagne vinegar, tequila, lime juice, honey and cayenne pepper in a mixing bowl. Season with salt and pepper and slowly whisk in the canola oil until emulsified.
2. Combine the watermelon and jicama large mixing bowl. Season with salt and pepper and add the vinaigrette; toss to coat evenly and place the salad on a platter.
3. Garnish the top with watercress and mint.

Achiote paste is one of those ingredients that you may have to go a little out of your way to find but when you do, it is worth it. If you have trouble finding the paste, there are several on-line sources for recipes for the paste and powder. The paste is stronger than the powder so cut the measurement in half if you have powder. The flavor is a combination of annatto seed, cumin, black pepper, allspice, salt and nutmeg. A heavy black iron skillet is a wise investment. I like to use it to sear meats like steak and the pan can go from stove to oven easily. This recipe pairs perfectly seared steak with an easy roasted corn salsa to eat in a tortilla "cone".

Recipe: Achiote Steak Taco "Cones" with Roasted Corn and Chipotle Salsa

Serves 8

1 tablespoon achiote paste
1 clove garlic, minced
2 tablespoons orange juice
2 tablespoons canola oil
2 ½ pounds flank steak
2 ears fresh corn, to yield about 1 ½ cups of kernels
½ cup small diced tomatoes
½ cup finely diced red onion
¼ cup cilantro julienne
1 tablespoon chopped chipotle chili from a can
3 tablespoons olive oil
1 package white corn tortillas, about 12
fine sea salt and freshly ground pepper

1. Stir together the achiote paste, garlic, orange juice and canola oil. Season the flank steak very well on both sides with salt and pepper and rub the achiote paste mix over the steak and let marinate for 30 minutes.
2. Bring a medium pot of salted water to boil and add the corn. Boil the corn for 5 minutes and remove from the water. Heat a heavy bottom (preferably a cast iron pan) pan over high heat, add the corn and lightly char the corn on all sides. Remove from the pan and let cool. When cool enough to handle, cut the kernels from the corn and transfer to a mixing bowl. Stir in the tomatoes, red onion, cilantro, chipotle chili, and olive oil. Season the salsa with salt and pepper and set aside.
3. Heat the same heavy bottomed pan over medium high heat and add the marinated flank steak; sear until a caramelized crust forms, about 3-4 minutes on each side. Transfer the steak to a cutting board and let rest before slicing. Slice the steak to about ¼ - inch thick slices and place a couple of slices of steak along with a spoonful of salsa in a tortilla and roll from the bottom of the tortilla into a cone. Continue with the rest.

Achiote Paste:
2 tablespoons achiote (annatto) seeds
1 tablespoon coriander seeds
2 teaspoons black peppercorns
1 teaspoon cumin seeds
3 whole cloves
1 tablespoon dried oregano
5 cloves garlic, minced
1 teaspoon salt
3 tablespoons canola oil
2 tablespoons orange juice

1. Grind the achiote seeds, coriander, peppercorns, cumin, cloves and oregano in a spice mill or coffee grinder. Stir together with garlic and salt. Heat the canola oil in a small pan and lightly sauté the paste until aromatic, about 3-5 minutes and stir in the orange juice. The paste can be kept in the refrigerator, tightly sealed for up to a month or frozen for up to 6 months.

*Since achiote paste is stronger than the powder, use double the amount in your recipe if using a achiote powder.

This dessert is so fun to make! Cooking cans of sweetened condensed milk in boiling water is kind of like playing in a science lab. The milk cooks to a golden, delicious syrup that can be used to pour over all kinds of desserts. Because it is cooked in the can and never opened, it will keep in the pantry for a long while. Shortbread cookies are one of the easiest cookies to make and when vanilla ice cream and dulce de Leche are squeezed between, a fantastic little personal dessert is created.

Recipe: Dulce de Leche Ice Cream Sandwiches

Serves 8

2 cans sweetened condensed milk
1 cup butter
½ cup sugar
pinch salt
2¼ cups all-purpose flour
1 quart vanilla ice cream

1. Remove the label from the sweetened condensed milk cans. Place the cans in a pot and cover completely with water. Bring the pot to a boil, lower the heat to a simmer and let simmer for about 2 ½ - 3 hours, making sure to add more water as necessary to keep the cans fully submerged in water. Remove the cans of dulce de leche from water and let cool to room temperature.
2. Preheat oven to 350° F.
3. Cream together butter, sugar and salt and add the flour and combine. Roll out the dough to ½ -inch on a lightly floured surface. Using a 2 ½ - inch round cutter, cut out shortbread cookies and place on a baking sheet. Bake for 15-20 minutes until golden brown.
4. To assemble the ice cream sandwiches, open the cans of dulce de leche. Lay half of the shortbread cookies on a tray and place a small scoop of vanilla ice cream on top, lightly push down to make a small indentation and spoon some of the dulce de leche over the ice cream; top with another short bread and place in the freezer until ready to serve.