COCHINEAL is honored and excited to take part in the CHINATI WEEKEND 2020.
Below are two of our recipes featuring ingredients from both our own on site garden as well as from other local and regional farms and ranches.
We hope that you enjoying making these as much as we do.
Big Love from Marfa!
COCHINEAL GARDEN GAZPACHO
Ingredients:
4 cucumbers, coarsely chopped; 4 tomatillos, husks removed and roasted; 2 fresh Anaheim green chilies, roasted, stems and seeds removed, coarsely chopped; 1 fresh Poblano chili, roasted, stems and seeds removed, coarsely chopped; 2 mild Banana peppers, stems and seeds removed, coarsely chopped; ½ shallot, chopped; 3 green onions, chopped; 1 jalapeno pepper, de-seeded & minced; 1 tablespoon finely chopped fresh cilantro; 1 tablespoon chopped parsley; 1 tablespoon finely chopped fresh mint; 1 tablespoon finely chopped fresh dill; 1 tablespoon chopped fresh basil; 4 leaves fresh sorrel; 2 roasted garlic cloves, mashed to a paste; 1 teaspoon salt; ½ teaspoon white pepper; ½ cup Marfa Maid Goat yogurt; ¼ cup extra-virgin olive oil; ¼ cup champagne or white wine vinegar; pinch of smoked paprika; pinch of cumin; salt to taste.
Directions:
Blend the above ingredients until smooth pour into individual bowls and top with a drizzle of good quality extra virgin olive oil and Marfa Maid Goat yogurt. Add Borage flowers as garnish.
SOUTH TEXAS BISON TARTARE W/ COCHINEAL FRY BREAD
TARTARE
Ingredients:
1lb South Texas bison tenderloin; 1 Tbsp Grain Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp Braggs amino; juice from ½ Lemon; 2 Tbsp extra virgin olive oil; 1 Tbsp capers; 4-6 cornichons roughly chopped; 2-3 Tbsp fresh flat leaf parsley; sea salt and cracked pepper to taste; 1 raw chicken or quail egg.
Directions:
Pulse all ingredients together in food processor until meat is chopped and ingredients are mixed in. Be careful not to over process. Top with the raw egg and serve with pickled farm vegetables such as okra, cucumbers and carrots.
COCHINEAL FRY BREAD
Ingredients:
¼ tsp Dry yeast; ¼ cup water; 1½ cups Artisan bread flour; ½ tsp salt.
Directions:
Sprinkle yeast into the water in a bowl. Leave for 5 minutes then stir to dissolve. Mix flour and salt in a large bowl. Make a well in center and pour in the dissolved yeast. Mix in a stand mixer for about 10 minutes until it forms a smooth and elastic dough. Put dough in a clean bowl and cover with a dish towel to rise for 20 minutes. Divide dough into 18 even pieces and roll out each piece on a lightly floured work space to thin rounds. Immediately place the rolled out pieces in a pot with about an inch of hot oil at 350 degrees F. Fry until golden brown and puffed up (approximately 3 minutes on each side).