Step aside bubbe, we’ve been eating your basic potato latkes for 31 years (just kidding, I love you and your latkes). But seriously, my foodie cravings got the best of me this year, so I sought out to find the most creative and unique dishes to prepare for Hanukkah. Since I’ll be enjoying this holiday with my NYC family, I wanted to impress my friends with a fun recipe. Maybe even get a little crazy and play a sexy game of ‘spin the dreidel’.. think about it! Ey? Ey? Definitely saving that idea for my Friendsukkah dinner.. Anyway, back to the traditional dishes with a twist. I researched a couple fun Hanukkah items from chefs who’s food makes us drool and found a couple really fun recipes. YOU’RE WELCOME in advance!!! That said, we’ll be featuring a couple fun recipes leading up to the holidaze so you can prepare their dishes at home.
Today, we’re starting with a hybrid Mexican/Jewish recipe from Chef Julian Medina which is featured on his special holiday menu and offered at his popular upscale Mexican restaurants Toloache Thompson, Toloache 82, and Toloache 50. If you don’t have a chance to visit one of his restaurants, check out his hybrid recipes for Potato Jalapeño Latkes and Chunky avocado with smoked whitefish salad below.
Also, if you decide to create the hybrid Hanukkah-meets-Mexican food items at home please share..with me on social media at #fashfoodiesnyc. I mean, you can invite me over and share too, but a virtual bite will do for now!
Potato Jalapeño Latkes
Potato latkes with jalapeño served with horseradish crema
12 pieces (2 per person)
2 large russet potatoes peeled
1 egg yolk
1⁄2 cup matzo meal
1 jalapeño, seeded and finely chopped
1 teaspoon kosher salt
Olive oil for frying
Kosher salt to taste
Instructions For the Potato Jalapeño Latkes:
1) Using a box grater, coarsely grate the potatoes into a medium-size bowl. Add the egg yolk, jalapeño, salt and matzo meal; mix well. Then let mixture cool in the refrigerator for five minutes to allow ingredients to bind.
2) Remove bowl from refrigerator and drain off any excess liquid. Over a medium flame, heat 1⁄2 cup olive oil in a 10-inch skillet until hot but not smoking. Take 1 generous tablespoon of the potato mixture at a time and place into the pan, being careful not to crowd the latkes. Cook each latke until golden brown on both sides, approximately five minutes total. Transfer latkes to a paper-towel-lined plate, add additional salt if desired. Add 1⁄4 to 1⁄2 cup of olive oil (if needed) to pan and repeat process with remaining latke mixture.
Ingredients for Horseradish Crema:
2 tablespoons horseradish
Freshly grated or bottled 1⁄2 cup Mexican crema, or sour cream
1 tablespoon rice wine vinegar
1⁄2 teaspoon kosher salt
In a small bowl combine all the ingredients together and mix well
To Assemble and Serve:
Serve latkes immediately with the horseradish crema alongside.
And now for the beauty dish!!
Guacamole con Pescado Ahumado
Chunky avocado with smoked whitefish salad
2 Mexican hass avocados
1⁄4 cup red onion
Diced 2 tablespoons cilantro
Chopped 1 jalapeño
Chopped Juice of one lime
1 cup whitefish salad
Ingredients for Whitefish Salad:
Serves 1 cup
1 cup smoked whitefish
1 tablespoon mayonnaise
1 tablespoon red onion, diced
1 teaspoon chives, chopped
1 teaspoon cilantro, chopped
Instructions the Whitefish Salad:
1) Combine all ingredients and mix well. Set aside.
Instructions for Guacamole con Pescado Ahumado:
1) Scoop the pulp out of the ripe avocados into a bowl and set aside.
2) In another bowl combine the diced onion and jalapeño with the lime juice and a pinch of salt, let marinate for 3 minutes. Then add to the marinated ingredients the avocados, cilantro and whitefish salad. Mash the ingredients together and check seasoning.