Charred Broccoli Pachikay

Smoked Red Bell Peppers, Pickled Peruvian Peppers, Ají Amarillo Pachikay Sauce, Fried Rice Noodles, Garlic Chips

Chef Jesus Delgado of Tanta | Chicago, IL

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Adapted by StarChefs | June 2018

INGREDIENTS

Ají Amarillo Pachikay Sauce:
(Yield: 1 pint)
2 ounces canola oil
3 ounces brunoise ginger
3 ounces brunoise garlic
5 ounces brunoise ají amarillo
3 ounces brunoise green bell pepper
3 ounces brunoise red bell pepper
2 ounces sesame oil
Salt

Smoky Red Bell Pepper Sauce:
(Yield: 1 quart)
¾ cup canola oil
4 ounces coarsely chopped white onion
4 ounces coarsely chopped red onion
3 ounces thinly sliced garlic
1½ pounds red bell peppers, coarsely chopped
2 ounces finely chopped green onion (white part only)
¼ cup soy sauce
2 tablespoons vinegar
Salt

To Assemble and Serve:
(Yield: 2 servings)
2 crowns broccoli, halved and blanched
2 limes, halved
2 ounces pickled Peruvian peppers, finely chopped 
Micro cilantro
Chiffonade green onion curled in ice bath  
Fried rice noodles
Elephant garlic chips

METHOD

For the Ají Amarillo Pachikay Sauce:  
In a large sauté pan over high flame, heat canola oil, add ginger, and cook 2 minutes, stirring with a wooden spoon to prevent sticking. Add garlic; cook 2 minutes. Add ají and bell peppers; cook until peppers are soft but hold shape. Remove from heat, add sesame oil, and season with salt. Keep warm.

For the Smoky Red Bell Pepper Sauce:
In a wok over medium-low flame, heat oil and sweat white and red onions. When onions soften, add garlic and cook until fragrant. Remove from heat and mix in red bell peppers. Over high flame, return wok to heat and sauté mixture. When wok begins to smoke, cover with a second wok. Add green onions and sauté 1 minute. Add soy sauce and vinegar, season with salt, and remove from heat. Transfer to a Vitamix blender and purée. Keep warm.    

To Assemble and Serve:
Prepare and heat a grill. Over high heat, grill broccoli, turning often, until charred. Remove from heat and season with lime juice. In the bottom of a warm, shallow serving bowl, spread some Smoky Red Bell Pepper Sauce. Arrange charred broccoli on top. Spoon Ají Amarillo Pachikay Sauce over top. Garnish with pickled peppers, cilantro, green onion, crispy noodles, and garlic chips.

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