From Dishes to Fine Dining with Joshua Mouzakes, Chef at ARLO
Thai Carrot Pasta Recipe
In this episode of Chef AF, I chat with Chef Josh Mouzakes from ARLO San Diego. Mouzakes shares how he discovered he had a passion for culinary arts at just thirteen years old and his colorful introduction to the restaurant industry in Eastport, Long Island.
Chef Mouzakes talks about his extensive professional training starting at vocational school in tenth grade and then headed to Johnson and Wales University. He says that his path changed there and in regards to culinary school you will get out of it, what you put into it.
Mouzakes was very involved with the American Culinary Federation, while at school. During that time Chef was able to build relationships and work on his craft, also adding an internship in the United Kingdom and at The French Laundry.
Chef Mouzakes was working at JW Marriott in downtown Houston before landing ARLO, a new restaurant in Town and Country Resort in San Diego. He talks about menu development, ARLO being innovative, and changing the menu every season. You can listen to this episode to find out how the Floating Crudité came about.
Chef shares with us his recipe for Thai Carrot Pasta, one of the first vegetarian dishes that they tried at ARLO. It was developed by Mouzakes when he was in need of something satisfying while getting healthy.
Tune into the podcast to learn more about Chef Mouzakes' belief in creativity in the restaurant, thoughts on plant-based food, and the importance of using local ingredients on Chef AF “It’s All Food” or you can listen at iTunes Now!
Recipe
Thai Carrot Pasta
This dish is all of the above, it ties together rich flavors, healthy fats, nutrient-dense vegetables, and controlled portions of whole grain. It satisfies cravings for the bold, fulfills the senses, and provides sustainable energy. Below is a basic recipe:
Pasta:
550g Egg Yolk
250g Whole Egg
1020g “00” Flour
15g Milk
12g Olive Oil
5g Salt
Combine all ingredients in standing mixer. Mix with paddle until incorporated. Once dough comes together (adjust flour if needed) and let mix for 15 min to develop gluten. Rest at least 1hr before rolling out to shape ravioli.
Filling:
6 ear Yellow Corn
4oz Fontina Cheese
1c Milk
Grill Corn on very hot grill to create an even char without drying out the kernels then let cool. Shave off kernels then juice them. Steep corn cobs in milk for 20min then strain reserving the corn flavored milk. Combine milk and corn juice in sauce pot and let simmer, stirring constantly (the natural starches will thicken the liquid into a paste. Add cheese slowly mixing constantly until the reduction is smooth and thick. Let cool before filling raviolis.
Sauce:
2e Carrot diced small
1e serrano chili diced
1stalk lemon grass crushed
2oz Honey
4clove Garlic minced
2e shallot diced
1tbsp coconut oil
1c coconut milk
1c sherry wine
3oz lime juice
1bunch Cilantro
Combine carrot, shallot, garlic, serrano, lemon grass, honey, and coconut oil in a sauce pot, sweat under medium heat until soft and translucent. Add coconut milk and sherry wine and let simmer for 30min. remove lemongrass stalk and add remaining ingredients (lime, cilantro). Blend mixture, strain and season.
Vegetable Garnish:
This is a chance to clean out your fridge or select your favorite vegetables from the market because most any soft vegetables (not root vegetables) will work. At ARLO we like to use the following:
Baby Bok Choy
Sea Asparagus
Roasted Red Pepper
Thumbelina Carrot
Heirloom Cauliflower Florets
Cut all into uniform medium-sized pieces. Heat sauté pan with 1 tbsp coconut oil. Add vegetables (don’t overcrowd the pan) and sauté until soft with a little crunch left in the center.