1 dry pint Village Farms Cabernet Estate Reserve® tomatoes
1 ripe avocado, pitted and peeled
¼ teaspoon kosher salt
⅛ cup cilantro leaves, plus more for garnish
3 tablespoons Greek yogurt
1½ tablespoons freshly squeezed lime juice
Hot sauce to taste
Tortilla chips, for garnish
Using a small sharp knife, cut a very thin slice off the bottom of each tomato so it will sit flat. Then cut a slice off the top of each tomato. Use the knife to cut around the inside of the tomato and scoop out the seeds and flesh. Turn them upside down on a paper towel-lined plate and set aside.
In a food processor (preferably a mini one), combine the avocado, salt, cilantro, yogurt, lime juice, and a few dashes of hot sauce. Puree until completely smooth. Adjust seasonings as needed. Set aside. It can be stored in the refrigerator for a few hours if packed into the smallest possible container with plastic wrap pressed onto the surface.
When ready to serve, transfer the avocado crema to a plastic piping bag, or into the corner of a resealable plastic bag. Snip the end off the piping bag or one corner of the resealable bag, and gently squeeze the crema down to the tip, and twist the bag at the top.
Turn the tomatoes over on a plate, and gently squeeze the bag to fill each tomato. Garnish each tomato with a broken piece of tortilla and a sprig of cilantro.
Add all ingredients to the pan and bring to a simmer.
Once the cranberries and tomatoes start bursting and the sauce starts to thicken, turn off heat and using an immersion blender or regular blender, process until smooth or to desired consistency. Feel free to leave the sauce chunky as well!
Place in an airtight container and place in the refrigerator until ready to serve. Will keep for two weeks.
Pat the scallops dry and pull of the small abductor muscle on the side if its still attached. (little tough rectangle that’s sometimes on the side of the scallop, peels off easily)
Slice the raw fennel thinly and reserve in ice water until serving time. (save the green fronds for garnish as well).
Lay the pancetta discs out flat on a baking sheet on parchment paper or wax paper.
Bake the pancetta at 300° for 8-10 minutes, keeping an eye on them, this one’s very particular - you want them crispy but every pancetta will act differently depending on how fatty or thick it is. You can take them out when they’re a nice dark roasted colour even if they’re not totally crisp yet because they will crisp up more as they cool.
Once the pancettas are done, transfer them to a paper towel to ensure they stay crisp.
Heat up a sauté pan, dry without any oil.
Quickly toast the pumpkin seeds in the dry pan then reserve them.
Return the hot pan to the heat and add a tablespoon of olive oil.
Season the scallops with salt and pepper, and add to the hot pan- don’t move them at all for 1 minute.
Flip the scallops and give them another minute of searing on that side, then pull the pan off the heat and let them sit in the pan as it cools to gently continue to cook. You can remove them at any point depending on how you like them done; if you pull them out right away you should have a nice medium-rare scallop.
Once you’ve removed the scallops from the pan and placed them somewhere warm to rest for a few minutes, add the cabernet estate coulis to the pan to heat it up and prepare to plate.
To plate the scallops, first pool ¼ cup of the tomato coulis in the center of the plate, then stack up the seared scallops, shaved raw fennel, and pancetta discs into a tidy tower or jumbled pile, as you see fit.
Zest and juice a lime over the 4 dishes to finish.
Preheat oven to 400°. Place tomatoes, onions, olive oil and salt onto baking sheet and mix well. Place on center rack in the oven and roast for 20 minutes. Remove from oven and let cool.
Slice the chiles down the center and remove stems and seeds. Place onto a dry baking sheet and bake for 2–3 minutes at 400° until fragrant, being careful not to burn. Remove from oven. Place beef stock in a saucepan and heat without boiling. Remove saucepan from heat. Add chiles to the stock and allow to soften for 30 minutes. Remove chiles to a bowl and save all the liquid.
Cook tamales in their sealed package in boiling water for 45 minutes. Remove from package and set aside.
Place tomato/onion mixture, garlic, cumin, 2 Tablespoons chili-infused beef stock, salt and reconstituted chiles into food processor or blender and blend until very smooth. Add more stock to obtain desired consistency.
Place a small amount of sauce on top of your tamales and top with a dollop of sour cream.