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Mar. 31st, 2012

Ajo Blanco

At The Catbird Seat in Nashville, Tennessee there are no set-menus and no walk-ins. Chefs Erik Anderson and Josh Habiger, both of whom have worked in some of the most highly honored kitchens in the food world, have created a high-end, interactive restaurant experience that allows their diners to be a part of the cooking process.

  • 7 large English cucumbers, peeled
  • 1 quart green, seedless grape puree
  • 2 heads garlic
  • 3 oz. baguette
  • 4 oz. Marcona almonds, toasted
  • 3 oz. canola oil
  • 3 oz. extra virgin olive oil
  • Salt
  • Lemon juice
  • Roughly chop the garlic and sauté briefly in a sauté pan with canola oil until golden
  • Slice the baguette into 1-inch slices
  • Brush with canola oil and toast in a sauté pan until golden brown and crunchy. Dice into large pieces
  • For the grape puree, blend grapes on high until smooth. Next, chop cucumbers into large chunks and puree on high until smooth
  • Combine the purees. Pour about 6 oz. of the puree back into the blender
  • Add the garlic, baguette cubes and Marcona almonds and puree to form a thin paste
  • Add some more puree and then emulsify the rest of the oil into the mixture
  • Combine with the remaining puree and pass it through a chinois
  • Season to taste with salt and lemon
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