;)
Ingredients
Salsa Macha
- 3/4 cup olive oil
- 5 cloves garlic, peeled
- 1/2 cinnamon stick
- 3 allspice berries
- 1 teaspoon cumin seed
- 1/2 ounce dried pequin chiles
- 1/2 ounce dried guajillo chiles, stemmed and seeded
- 2 teaspoons kosher salt
- 3 tablespoons brown sugar
- 1/3 cup apple cider vinegar
Crispy Onions
- 1 quart canola oil
- 1/2 vidalia onion, sliced across 1/8 inch thick
- Salt for seasoning, plus more to taste
- Cornstarch
- Kosher salt to taste
Refried Heirloom Soybeans
- 3 tablespoons olive oil
- 2 cloves peeled garlic, sliced
- 1 shallot, peeled and sliced
- 4 cups heirloom soybeans, braised in salted water until they have a fully-cooked, creamy texture, approximately 30 – 45 minutes (Better to err on overcooked for this preparation!)
- 1 lemon, juiced and zested
- Vegetable stock as needed
- Kosher salt and ground black pepper to taste
- 1/4 cup feta or cotija cheese
FARM
Chef: Brandon Carter
Address
1301 May River Rd, Bluffton, SC 29910, USA
Visit WebsiteDirections
Salsa Macha: Heat 3/4 cup oil over medium heat until it shimmers. Add garlic and fry until golden brown. Add the spices and chiles and toast until fragrant, about 1 minute. Remove from heat, add 2 teaspoons of the salt, the vinegar, and the brown sugar. Cool 15 – 20 minutes. Process in a blender until smooth.
Crispy Onions: Heat oil in a 5-quart pot to 300° F. Season onions with salt and toss with just enough cornstarch to coat. If onions clump together, add more cornstarch and toss to coat again. Add onions to the oil and fry, stirring occasionally, until golden brown. Remove onions from oil, drain on paper towels, and season with salt to taste.
Refried Heirloom Soybeans: Heat remaining 3 tablespoons olive oil in a sauté pan until shimmering, add garlic and shallots, and cook until shallots are translucent. Add beans, lemon juice, and zest, and cook until warm. Transfer pan contents to a food processor and process until smooth. Adjust consistency with the stock until beans have a smooth texture. Season to taste with salt and black pepper. Serve with salsa macha, feta, and fried onions.
