Top Chef Masters, Season 1, Episode 3, Quickfire Challenge

GREEN MOLE WITH BANANA LEAF ROASTED VEGETABLES

• 1 pound tomatillos
• 2 Serrano cloves
• 4 garlic cloves
• 3/4 cup pumpkin seeds
• 2 leaves of Hoja Santa
• 1 cup chicken broth
• 2 tablespoons fresh lard

ROASTED VEGETABLES

• 4 tatume summer squash, cut in 3/4” dice
• 2 chayote, unpeeled, seeded, cut into 3/4” dice
• 1/2 pound asparagus, cut 4” from tip (save stems for another use)
• Salt to taste
• Vegetable oil to toss
• 2 fresh poblano chilies
• 1 nopal cactus (about 10 ounces), cleaned of all spikes
• 4 knob onions, trimmed to 4” (green tops discard), cut in half lengthwise
• 1 banana leaf, plus 4 for serving

FOR CRUNCH

• 1 cup panko crumbs
• 1 cup pumpkin seeds
• 1/4 cup cilantro leaves

GREEN MOLE SAUCE

Cut tomatillos in half and roast in non-stick skillet over medium with serranos and garlic, turning until soft and brown. Scoop into blender with pumpkin seeds, cilantro and Hoja Santa. Add broth, blend until smooth. Heat over medium. When hot, add puree and whisk until it comes to a simmer. Reduce heat and hold over low flame. Season for salt.

ROASTED VEGETABLES

Toss tatume, chayote, and asparagus with salt and vegetable oil. Spread on parchment paper lined half sheet pan and roast at 500 degrees until crisp-tender.

Grill poblanos until blanched on all sides.

Peel, seed and slice, oil and salt nopal cactus. Grill until soft, cool and dice.

Halve knob onions lengthwise, add salt. Grill until charred and tender.

Mix roasted and grilled vegetables (except knob onions) with mole verde.

Grill 4 pieces of banana leaf and lay in deep plate.

PEPITA-CILANTRO CRUNCH:

In a food processor, combine panko and pumpkin seeds. Pulse until pumpkin seeds are fine. Add cilantro and run machine until crumbs are green. Season with salt.

TO PLATE

Spoon on vegetables in mole verde and arrange knob onions on one side. If desired, sprinkle with pepita-cilantro crunch.