Flatiron, under the helm of Chef Vicky Pacheco took the spotlight as the maiden offering of the Top Eats Series of The Maya Kitchen Culinary Center.
Chef Vicky who is also the force behind Chateau 1771 and Sentro graciously showed guests a number of unique Flatiron dishes like Flatiron Brisket 6, Chicken Piccata, Pizzaiola Pasta, Pomelo Orzo Salad and Manhattan Seafood Chowder.
Flatiron, brings urban comfort food friendly to the Filipino palates straight from the griddle. There are steaks, pastas, pizzas, salads, pork chop, lamb stew and burgers. There is a comfort dish for everyone.
Flatiron is located on the Ground Floor, Uptown Place Mall, 36th Street Corner 9th Avenue, Bonifacio Global City.
For more information, log on to www.themayakitchen.com or email contactus@themayakitchen.com or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 and mobile Mobile No. 09296796102.
FLATIRON BRISKET
2 kilo beef brisket, whole
20 grams sea salt
10 grams freshly ground black pepper
40 grams MAYA All-Purpose Flour
60 ml palm oil
Pat the whole slab of meat and dry with paper towels. Mix together salt and black pepper and rub all over the meat. Use a strainer and dust all sides of the meat with flour. Heat up the griddle with oil and brown the meat on both sides using medium high heat. Transfer meat to dutch oven or roasting pan w/ cover.
Sauce:
60 grams garlic, chopped
32 grams celery stalk, chopped
1 piece bay leaf
80 grams red onions, chopped
1.1 liter red wine
2 liters purified water
80 ml soy sauce (silver swan)
80 ml vinegar Chinese black
39 ml soy sauce superior light
25 grams sugar white
8.5 grams sea salt (as desired)
In a big stock pot, brown the garlic. Add celery, bay leaf and red onions and cook for 5 minutes on low heat until wilted. Pour the wine and increase the heat, deglaze and let the wine be absorbed. Pour all together the remaining ingredients and bring to a boil.
50 grams leeks, trimmed
20 grams red onion
50 grams carrots
50 grams celery whole, trimmed w/ leaves
When it starts to boil, add these vegetables (leeks, red onion, carrots and celery) and simmer for 20 minutes. Pour onto the meat. It should be halfway at least.
Cover the roasting pan with its lid and place in the oven at 300°F or 150°C. Turn the meat every 90 minutes so that a crust will not form.
TO CHECK DONENESS: Take out a small piece of meat from each slab and taste. Check if easy to chew. It’s not enough to find out if it is fork tender.
NOTE: It will take 6 hours or more. Let the meat cool in the sauce before slicing it.
CHICKEN PICCATA
whole chicken breast fillet, skinless
sea salt
black pepper, ground
1 piece lemon, juice it
MAYA All-Purpose Flour
1 piece large egg, beaten
80 grams Japanese breadcrumbs
Place chicken breast on a chopping board lined with plastic. Cover the chicken breast with another piece of plastic. Using a meat mallet, flatten the chicken breast by pounding it from the middle going outwards. Remove the plastic sheets and season flattened chicken fillet with salt and pepper. Sprinkle lemon juice all over it and let marinate overnight or at least for 15 minutes. Dredge chicken with flour on both sides, dip in egg and then coat with breadcrumbs. Refrigerate until needed or freeze quickly for the coating to set. Prepare sauce.
Lemon Butter Sauce:
20 grams salted butted
½ teaspoon lemon juice
sea salt
black pepper, ground
3 tablespoons clarified butter
breaded chicken breast, chilled
Melt the butter on low heat and do not allow to boil. Add the lemon juice and season with salt and pepper. Turn off the fire and set aside. Heat clarified butter in a frying pan. Add breaded chicken in the pan over medium heat and pan fry until golden brown on both sides or until cooked.
prepared lemon butter sauce
1 pinch sea salt
1 pinch black pepper, ground
From the same pan lower the heat and add prepared lemon butter sauce, salt and pepper. Swirl the pan without boiling the sauce. DON’T ALLOW THE BUTTER TO BOIL! Add back the chicken to coat with the sauce. Transfer to serving plate and pour the sauce on top. Prepare sidings.
Sidings:
60 grams spaghetti
10 grams salted butter
20 ml whipping cream
15 ml sour cream
1 pinch sea salt
1 pinch black pepper, ground
2 grams parmesan cheese, grated
Cook spaghetti in a salted boiling water until al dente. Drain pasta and transfer to a sauté pan. Add and toss the whipping cream, sour cream, salt and pepper. Make sure the sauce fully coats the spaghetti and there is no left-over sauce in the pan. Sprinkle grated parmesan on top of pasta.
MANHATTAN FISH CHOWDER
1 teaspoon extra virgin olive oil
45 grams bacon, sliced, finely chopped
200 grams white onions, chopped
70 grams green bell pepper, diced ½ inch
80 grams celery, diced ½ inch
800 grams whole peeled tomatoes, with juice, chopped
0.8 liter fish stock
1 head Chinese sea bream, cleaned
450 grams potatoes ½ inch diced
5 grams sea salt
3 grams black pepper, freshly ground
½ kilo whole fish (head on), fillet
¼ kilo shrimps (black tiger) whole
¼ kilo clams, pre-cooked
In a pot, heat the oil over medium heat and add the bacon. Stir until tender but do not brown. Add onions, bell pepper and celery and sauté for 2 minutes. Add tomatoes, fish stock, and Chinese sea bream and bring to a boil. Add and stir in potatoes and reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Take out the fish head. Season with salt and pepper. Add fish, shrimps, and clams and continue cooking until done.
FISH STOCK
from 1 whole fish bones, cut up in 4, washed well
30 grams celery with leaves
60 grams carrot, sliced
100 grams white onion, sliced
1.5 liter purified water
Combine all together in a stock pot. Bring to a boil then simmer for 30 min. Strain into a plastic container & cool in ice bath.
POMELO ORZO SALAD
14 grams spinach, leaves only
60 ml palm oil
Deep fry the spinach leaves until crisp. Drain well on paper towels. Set aside.
80 grams orzo, boiled in salted water
pinch sea salt
1 pinch black pepper
2 tablespoons grilled lemon vinaigrette, prepared
Season the cooked orzo with salt & pepper. Toss in the vinaigrette then scatter on serving plate.
24 grams Romaine lettuce, torn into small pieces
1 pinch sea salt
1 pinch black pepper
2 tablespoons grilled lemon vinaigrette, prepared
200 grams pomelo segments, in ½ inch pieces
60 grams cherry tomato, sliced into half crosswise
sea salt
black pepper
Season the lettuce with salt and pepper. Toss in the vinaigrette then scatter on serving plate. Distribute pomelo on top of lettuce. Season the cherry tomatoes with salt & pepper. Set aside.
2 tablespoons grilled lemon vinaigrette, prepared
40 grams parmesan cheese, small chunks
2 tablespoons grilled lemon vinaigrette, prepared
2 pieces lemon wedge, grilled
Toss in the vinaigrette then arrange and distribute parmesan cheese on top. Drizzle grilled lemon vinaigrette all over the salad. Garnish with grilled lemon wedge on top.
GRILLED LEMON VINAIGRETTE
Note: 2 grilled lemons = 50 mL juice
2 pieces lemon, cut in half
1 gram white sugar
2.35 grams sea salt
0.7 grams black pepper
62.5 ml extra virgin olive oil
Grill the lemons, cut side down. Squeeze the lemons and strain the juice. Season the juice with white sugar, sea salt, and black pepper. Whisk in extra virgin olive oil.
NAPOLITAINE SAUCE
20 ml extra virgin olive oil
71 grams white onions, chopped
2.2 grams garlic, chopped
0.85 kilo whole peeled tomatoes (Capri or Moinera)
55 grams tomato paste
2 grams sugar
1.65 grams sea salt
0.385 grams black pepper, freshly ground
1 pinch fresh basil, chopped
1 pinch fresh oregano, leaves
1 pinch fresh thyme, leaves
Heat up oil in a pan and sweat onions. Add and sauté garlic and continue cooking without browning it. Add in the whole peeled tomatoes, tomato paste, sugar, and season with salt and pepper. Bring to a boil & simmer for 2 hours. Add the fresh herbs then turn off the fire.
PIZZAIOLA PASTA
125 grams bowtie pasta (farfalle)
1 tablespoon extra-virgin olive oil
60 grams bacon sliced, big dice
60 grams salami, big dice
5 grams garlic, finely chopped
10 grams red onions, chopped
200 ml Napolitaine sauce
1 gram sea salt
1 gram black pepper
50 grams green bell pepper, thin strips ½ inch long
1 gram sea salt
1 gram black pepper
15 ml whipping cream
3 grams parmesan cheese, grated
60 grams mozzarella cheese, grated
Cook pasta in boiling salted water until al dente. Heat oil in a pan and brown the bacon and the salami. Set aside a little for topping later. In the same pan, sauté the garlic and onions together. Add prepared Napolitaine sauce and season with salt and pepper. Cook until flavor is well blended but do not let the sauce dry out. Blanch the green bell pepper strips and add half to the sauce. Set aside the other half for topping. Set aside half of the sauce for topping. Add the cooked pasta in the sauce and toss. Season as necessary. Add whipping cream to pasta and toss. Transfer to serving bowl and top with the rest of the sauce spreading it in the middle. Sprinkle with the cheeses. Top with the cooked bacon, salami and green bell pepper strips. Gratinate until golden brown.
