Almost a year ago we decided to hire an intern named Lottie, a former lawyer from Honduras who set out to follow her life long dream in the kitchen. A graduate of Le Cordon Bleu of Orlando, Lottie came to us with one request – teach me!
It was not long after we took her in that she showed her natural ability to not only cook really good food but to put the highest level of focus into even the most miniscule task. Her work could be spotted sitting on the shelf of a crowded walk-in amongst dozens of the same thing. Her discipline was like nothing I have ever seen in any cook I have ever had the privilege to work with. Her dice each cut to perfection not a hair different in symmetry from the one before it. It took a lot of pressure off knowing that as long as she was in the kitchen things were going to be done right.
Although it drove me absolutely nuts watching her doing the same task for hours at the time, it was clear she was obsessed with finding the patience to get as close to perfection as possible- a quality many good and seasoned cooks sadly never find.
As time went on I looked forward to mornings with Lottie prepping for the nightly onslaught to come. We talked about difference in cultures and how although geography affects food, we all share the same recipes with a variation in ingredients. She shared recipes from her childhood and opened our eyes to a cuisine we hardly knew anything about.
Friday is Lottie’s day to cook staff meal. We never know what the hell she going to make but I for one look forward to it every week. My favorite is a side dish she serves with every meal called encurtido, a concoction of quick pickled onions and carrots with hot chilies. Surprisingly not too different in concept than kimchi or sauerkraut, encurtido is South America’s addition to the relish family.
Ever since I discovered the stuff I put it on everything from grilled meat, burgers, fish tacos, soups or munch on it alongside bread and goat cheese. I have even used its brine to marinate protein or to dress salads. Encurtido- my new best friend.
Encurtido – according to Lottie
2 cup water
½ cup vinegar – your choice
1-2 bay leaf
Carrots – not too big, not too small, sliced however you want as long as they all look the same
Onion – more onion than carrots, sliced
Jalapenos or any spicy peppers – sliced round, seeds attached
Dash kosher salt
Dash black pepper
Place water and vinegar in a pot along with the salt. Bring to a boil and add the onions, carrots and peppers. Simmer till the vegetables are wilted but still hold a nice crunch.
Remove from heat, add black pepper and allow to cool down to room temperature. Place in plastic or glass jar, refrigerate and use at will.
It will keep indefinitely, as long as you use a clean utensil to remove from jar. Be aware that the longer the encurtido marinates, the spicier it will become.
{ 1 comment }
Great post as always…so I think I’d like to meet this Lottie…don’t hog her!
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