Grand Recipes
Are you ready to try a very Mexican dish that dates back to the days of ancient Mexican cultures such as the Aztecs? Spring is escamole season and Chef Guido has a recipe that combines the buttery taste of ant eggs with prime rib-eye grilled to perfection and creamy marrowbone.
Escamoles with Rib-eye and Bone marrow
During March and April, the larvae of the velvety tree ant are harvested on the high plains of central Mexico from nests among the roots of agaves and maguey plants. The name derives from azcamolli, which means “ant stew” and this prized delicacy, which resembles pine nuts or corn kernels, has a nutty, buttery taste and a cottage cheese–like mouthfeel. Due to their delicate, palatable flavor, escamoles are often prepared simply, fried in butter with onion and chili, and then wrapped in corn tortillas and served in tacos.
Preparation
Bone marrow
Four (3-inch) marrow bones*
Coarse sea salt
Fill a large bowl halfway with ice water and add 1 teaspoon of coarse sea salt per 1 cup of water. Add the marrow bones and refrigerate for 12 to 24 hours, changing the water every 4 hours and replacing the salt each time. Soaking the bones is important as it removes the blood and any impurities from the marrow.
Drain the bones, cover, and refrigerate until you are ready to roast them. You must cook the bones within 24 hours or freeze them for up to 3 months.
Preheat the oven to 450°F (230°C).
Place the drained and dried marrow bones in a roasting pan. If the bones are cut crosswise, place them standing up; if the bones are cut lengthwise, place them cut side up. Roast for 15 to 25 minutes, until the marrow has puffed slightly and has an internal temperature of 145°F (63°C) in the center when measured with an instant-read thermometer. If you don’t have a thermometer, insert a metal skewer into the center of the bone, then touch it to your wrist to gauge the marrow’s temperature; the roasted bone marrow should be very hot. Do take care not to burn yourself. There should be no resistance when the skewer is inserted and some of the marrow will have started to leak from the bones.
Serve the roasted bone marrow immediately with spoons for scooping.
For the escamoles
Ingredients
- 2 cups of escamoles
- 2 serrano chili peppers
- ½ an onion
- 2 garlic cloves
- 2 sprigs of epazote
- ½ stick butter
- ½ tbsp salt
- 1/4 cup or 2 fl. oz of water-
Begin by washing the escamoles using a strainer. Make sure you get rid of all the impurities. If you’re using canned escamoles, there is no need to rinse them.
Place a griddle over a medium flame and roast the chilies and garlic cloves. If you prefer a milder salsa, remove the chili seeds and veins.
Roast the garlic for about a minute and the chilies for approximately three minutes. Remember to keep moving them frequently using tongs to ensure that all sides are roasted.
Once done, put them in the blender and add 1/4 cup of water. Blend all the ingredients and set the mixture aside.
Chop the onion and epazote. Now take the onion and epazote sprigs and finely chop them. Place them aside.
Melt the butter in a frying pan, add the minced onion and cook for about one minute, stirring constantly until it turns a bit transparent.
Place the rinsed escamoles in the frying pan. Mix all the remaining ingredients and fry for approximately two minutes. Cook until the escamoles turn white, stirring occasionally throughout the cooking process. Add the minced epazote and the salt. Let the escamole salsa fry for approximately 4 minutes. Wait for it to thicken a little, and until then, keep stirring occasionally.
Once done, transfer the prepared salsa to a container and serve. You can also save some for later. Place it in a container and store it for up to two days in the refrigerator.
Cook the rib eyes on the grill and when they are ready place them on the marrow bones and top with the escamole sauce, chopped coriander and lime slices.
