MINNEAPOLIS — Located along the Mississippi River, the historic St. Anthony Main neighborhood in Northeast Minneapolis offers stunning views and great patio dining.
Executive Chef Charlie Gibbs runs the kitchens at three restaurants in St. Anthony Main and they all serve different cuisines.
Those restaurants are Aster Café, Jefe Urban Cocina and Hideaway Cabin Bar.
He joined KARE 11 News Saturday to demonstrate the variety of foods at each restaurant.
Chipotle Masa for Tetela
- Masa Harina (Maseca): 100 g
- Water: 125 ml
- Salt: 2.5 g
- Vegetable base: 2.5 g
- Chipotle in adobo: 5 g
- Annatto, ground: 1.25 g
- Lard (or vegetable shortening): 12.5 g
Blend Chipotles, water, veg base, and annatto in blender.
In a bowl, crumble lard into the liquid.
Fold in masa harina and knead until fully incorporated.
Salsa Macha
- Ancho Chiles: 7.5 g
- Guajillo Chiles: 7.5 g
- Chipotle Morita Chiles: 1.25 g
- White Sesame Seeds: 2.5 g
- Olive Oil: 125 ml
- Mexican Oregano, Dried: .5 g
- Salt: 3 g
- Peanuts: 7.5 g
- Garlic cloves: 10 g
- Apple Cider Vinegar: 12.5 ml
Remove stems from chiles. Deseed the ancho and guajillo peppers. Tear or crumble chiles so they blend easily in the blender.
Heat oil, add garlic, peanuts, and sesame.
Fry until Garlic is almost golden brown and pull from heat. Add chiles. The garlic should be golden brown by the time the oil cools.
Let cool- DO NOT add vinegar until the oil is cool. This is extremely important.
Add all other ingredients and blend on a medium-low speed in the vitamix until the garlic is minced and the chiles resemble crushed red pepper flakes.
Stir before serving.
Coriander Crema
- Sour Cream: 150 g
- Half and half: 50 g
- Lemon Juice: 12 ml
- Coriander Seed: 2.5 g
- Salt: 1.25 g
Toast coriander seed, then grind in blender or coffee grinder.
Combine with all other ingredients in a mixing bowl.
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