In this segment of “Café 5,” Chef Diana Davila Boldin, of Mi Tocaya Antojeria in Logan Square showcases the dish she will be making for Chicago Gourmet's first Global Street Feast.
The Global Street Feast will take place at the Harris Theater Rooftop on Sept. 29, featuring international street foods from top chefs around the city.
Among the dishes being made are Davila's grilled elotes with lobster crema, queso fresco and epazote.
Tickets for the evening go on sale Thursday for $85 each.
Here's a look at the recipe for the highly-anticipated dish:
LOBSTER CREMA
INGREDIENTS
HEAVY WHIPPING CREAM 6 CUPS
CHIPOTLE ADOBADO Two CUPS
Local
LOBSTER STOCK 4 CUPS
FRESH MASA 3 OZ
LIME JUICE Four CUP
SALT
METHOD
PLACE HEAVY WHIPPING CREAM, CHIPOTLE IN A SAUCE POT AND REDUCE BY A THIRD
ADD YOUR LOBSTER STOCK AN D SIMMER FOR 30 MINUTES
WHISK IN FRESH MASA
PUREE FINELY IN A VITAMIX
CHECK FOR SALT
ELOTE CON LOBSTER CREMA
GRILL 8 CLEANED FRESH CORN
BRUSH CLARIFIED BUTTER
SPRINKLE QUESO FRESCO
ADD LOBSTER CREMA (SQUEEZE BOTTLE)
LIME SEGMENTS
CHIFFONADE EPAZOTE
AND EAT!
