Pumpkin Leche de Tigre
Pepitas, Sesame Seeds, Chiles, Jonah Crab, Gochugaru Aïoli, Injera Crisp
Chef Sherry Cardoso of Metropolis | New York
Adapted by StarChefs | March 2025 | Photo: Alexander Zeren
INGREDIENTS
Gochugaru Aïoli:
Yield: 3 quarts
500 grams brown sugar
160 grams fish sauce
500 grams tamari
50 grams sesame seeds
500 grams gochugaru
100 grams red wine vinegar
50 grams white miso
2 kilograms mayonnaise
Injera Crisp:
1 piece injera
1 tablespoon olive oil
1 teaspoon sesame seeds
1 teaspoon berbere spice
Kosher salt
Ground black pepper
Pumpkin Leche de Tigre:
Yield: 8 quarts
450 grams butter
500 grams onions
180 grams shiitake mushrooms
30 grams habanero chiles
3 kilograms pumpkin purée
2.8 kilograms pumpkin juice
1.185 kilograms heavy cream
500 grams coconut milk
150 grams white miso\
To Assemble and Serve:
Yield: 1 serving
60 grams picked crab meat
Toasted pumpkin seeds
Toasted sesame seeds
Sliced jalapeños
Sliced Fresno chiles
Sliced radishes
Extra virgin olive oil
METHOD
For the Gochugaru Aïoli:
In a mixing bowl, whisk to combine all ingredients. Transfer to an airtight container and refrigerate.
For the Injera Crisp:
Heat oven to 350°F. On a work surface, cut injera into 8-inch by 1½-inch strips. Transfer to a parchment paper-lined sheet tray and coat with olive oil, sesame seeds, berbere spice, salt, and pepper. Bake 20 minutes. Let cool.
For the Pumpkin Leche de Tigre:|
In a large pot over medium heat, melt butter. Add onions, mushrooms, and chiles. Sauté until vegetables are softened, then stir in pumpkin purée, pumpkin juice, cream, coconut milk, and miso. Let simmer 20 minutes. Using a Vitamix Commercial immersion blender, purée mixture until smooth. Remove from heat and let cool.
To Assemble and Serve:
In a mixing bowl, combine crab and 1 teaspoon Gochugaru Aïoli. Set aside. Place 1 piece Injera Crisp on a clean work surface. Top with seasoned crab mixture followed by desired amount pumpkin seeds, sesame seeds, chiles, and radishes. Pour Pumpkin Leche de Tigre into a serving bowl. Garnish with sesame seeds and a drizzle of olive oil. Serve with dressed Injera Crisp.
