Prep time: 30 minutes
for the vinaigrette:
6 ounces olive oil (not extra virgin)
2 ounces sherry vinegar
1 teaspoon saffron
for the garlic confit:
3 whole heads garlic
olive oil, to cover
for the scotch bonnet purée:
6 scotch bonnets
1 large onion
for the slaw:
1.5 pounds of calabaza (julienned) - if you can't find calabaza at your local market, you can substitute for regular pumpkin
2 roasted red peppers, julienned
1/2 bunch cilantro. chopped
2 tablespoons garlic confit
1/4 pounds grated parmesan, grated
1/4 pounds Iberico ham, julienned*
Scotch Bonnet puree, to taste (see below)
kosher salt, to taste
1. First, make the vinaigrette. Heat 2 ounces of water over medium-high, add saffron and once it comes to a boil mix in all ingredients, then turn off heat. Pour over slaw.
2. Next, make the garlic confit: Peel the heads of garlic and add just enough olive oil to cover. Cook at low temp until soft, then purée. Store, and add spoonfuls to any dish for a mellow garlic flavor.
3. Next, make the scotch bonnet purée. Place 6 peppers and 1 large onion (cut in 4) in a pot. Add just enough olive oil to the pot to cover and cook for 1 hr at medium to low heat. Then puree the ingredients. Store in the fridge and, add to to taste for heat.
4. Now, make the slaw: Bring water to a boil, pour over julienned calabaza, and strain right away. Mix all ingredients (except cilantro), then pour vinaigrette over the slaw and mix. Once it is cooled add cilantro. Season to taste.