This dinner was mainly an attempt to use last nights salsa and the remaining cocunt milk I had but it is inspired by my recent trip to the east coast, it's a little native american and fancy as the New York restaurants I visited...
From Candle 79 I stole the idea of Jalapeno's and Water Cress which really go quite great together, a little salt goes a long way on these greens too:
Jalapeno dressing: Jalapeno, Garlic, Ground Cumin, Sour Cream
The black bean pupusas lend most of their flavor from homemade vegetable broth, I had a real hard time shaping and cooking these... I'm just not good at it yet. They are topped with Milleniums Carrot-Habenero Salsa which reminds me a great deal of Curtido except it's much more herby containing mint, oregano, and cilantro, along with red-onion, carrots, lime juice and of course a habenero pepper.
The roasted plantains was a guess, and it's concentrated sweetness probably could've been balanced out a bit better... i anticipated the issue and tried to correct it with red-chili powder. But it probably needed another sauce, or maybe just salt to make it a bit more savory, I still liked it a lot, it just didn't match quite right with the other two dishes.
Okay, coconut-saffron ice cream is amazing! I was a little worried when I saw the recipe called for no eggs... I thought it was a mistake and almost went ahead and added my own eggs. But... no mistake, coconut milk really thickens up as it heats up and a custard totally formed up full of saffron flavor. My roommate says the spicy dishes before totally set him up for the ice cream.
I was quite satisfied with this meal, I would re-work it and try it again.
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