Quote (ReturnFormer @ Jul 23 2014 05:09pm)
sounds tasty, but the plate looks a lil plain, imo, especially for a michelin starred restaurant. maybe plate the tortillas on the plate?
also, in place of the method you used, i would prepare the oil by blending everythign directly in the oil without any water to water it down. blanch the herbs 30 seconds in boiling water first then shock in cold water. this will help them retain more color/flavor. puree the hell out of it in oil to extract as much flavor/color as possible then strain.
I forgot to mention that I later added a charred corn salad consisting of charred corn, roasted pablano peppers, red onion, cilantro and lime. I just never had time to take a picture of it after I snapped this one.
That's a good idea on the oil! I was afraid that if I blended it too much with he oil, that it would become too frothy. I'll definitely try that!