An interchangeable recipe you’ll love to play with for your guests. Elevated in sweetness, citrus and texture by Club House® Roasted Garlic and Peppers Seasoning, this dish comes complete with pickled onions, sliced radishes, micro greens and a delicious avocado emulsion. Try it with beef or steak.
This recipe was created for Club House for Chefs by: Jason Harper of Cocktails and Canapes Catering and Events in Vancouver, British Columbia.
Coat chicken in the Club House Roasted Garlic and Pepper Seasoning. Sear chicken in a heavy bottom sauce pan, turn to sear all around, and cook until fully done. Add onion, garlic, and tomato to pan, mix and brown. Add chicken stock and orange juice, cover and braise until bone releases from meat. Let cool in liquid.
Avocado Emulsion
Peel and seed avocado, chop and place into high speed blender. Add garlic and chopped cilantro to blender. Add juice of 1 lime and blend. Add juice until desired consistency.
Pickled Onions
Thinly slice red onions, rinse, and place into glass jar or bowl. Bring sugar and vinegar to a boil, and pour over red onions. Let sit for at least 1 hour and reserve in fridge.
Assembly
Place dollop of avocado puree on plate and top with fried tortilla. Place warmed chicken on tostada and pipe avocado puree between chicken pieces. Spoon small amount of braising liquid over top of chicken. Garnish with pickleld onions, grilled corn, sliced radishes, microgreens, and orange segments. Finish with sprinkle of Club House Roasted Garlic and Peppers Seasoning.
