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SOHO Recipe: Steak Tacos

31 Wednesday Jul 2013

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SOHO’s executive chef, Joe Ahn, has helmed the restaurant’s kitchen for more than a decade, continually providing diners with innovative and mouth-watering dishes, including plenty of savory starters. A guest favorite appetizer at SOHO is the steak tacos. For those interested in whipping up this dish at home, here is Chef Joe’s recipe for steak tacos with guacamole and tomatillo sauce.

SOHO Steak Tacos (serves 4)
4 corn or flour tortilla shells
4 oz hanger steak (grilled)
1/2 head lettuce (shredded)
1 tomato (diced)

Wrap shells in foil and warm in 350 degree oven until hot and softened. Top with 1 oz hanger steak. Add lettuce, tomato, guacamole, and tomatillo sauce (plus sour cream if desired).

Guacamole (serves 4)
2 ripe avocados
1/4 onion (minced)
1 serrano chile (remove stem) (minced)
1 tablespoon cilantro (chopped)
1 tablespoon lime juice
Salt and pepper to taste

Cut avocado in half. Remove seed. Scoop from peel and put into mixing bowl. Mash the avocado. Add onion, serrano, cilantro, lime juice, salt and pepper. Mash. (Note: You can add more or less serrano chiles depending on your desired level of hotness).

Tomatillo sauce (serves 4)
10-12 tomatillos (husked and rinsed)
1/4 onion (chopped)
1 serrano chile (remove stem)
2 tablespoon cilantro (chopped)
Salt and pepper to taste
1 whole lime (juiced)

Combine tomatillos, onion and serrano chile in small saucepan. Cover with water and bring to a boil. Cook until tomatillos are tender. Drain. Blend with cilantro, salt, pepper and lime juice until smooth. Enjoy!

SOHO Recipe: Butternut Squash Gnocchi

23 Tuesday Nov 2010

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On Saturday, November 20, SOHO's sous chef Jeff Haeger was the featured chef at the Green Market for Piedmont Park.

Post-thanksgiving-pic-1 

Butternut squash was Jeff's main ingredient as he shared recipes and tips with the audience. The Butternut Squash Gnocchi Jeff whipped up on Saturday is an ideal dish for the upcoming Thanksgiving holiday – or for any gathering this fall and winter. Below is his recipe:

Butternut Squash Gnocchi
Ingredients
1.25 lbs roasted butternut squash, pureed smooth
6 ounces all-purpose flour
Salt and Pepper
Extra virgin olive oil

Directions
Ensure workspace is well-floured before beginning. Work the flour into the squash a half cup at a time, folding with your hands. Let dough rest. (Chef's note: You may have to add additional flour to the dough to compensate for amount of water in the squash. Each squash is different). Once the dough is able to hold a "rope" shape, 3/4 inches in diameter, it is ready. Cut dough into individual gnocchi 1/2inch to 3/4 inch in size. Working in batches, place the gnocchi into boiling salted water for 3 minutes or until the gnocchi float. Drain and toss with extra virgin olive oil. Enjoy!

SOHO Recipe: Roasted Garlic and Mascarpone Cheese Dip

31 Tuesday Aug 2010

Posted by in Food and Drink, Miscellaneous Musings

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September begins this week and Labor Day parties, football parties, and other fall celebrations are kicking off. If you’re hosting family and friends this fall and looking for a new recipe to try, here’s one from SOHO’s executive chef, Joe Ahn. It’s sure to be a tasty hit.

597px-Vineyard_in_Napa_Valley 
 
Roasted Garlic and Mascarpone Cheese Dip
Ingredients:
3 heads of garlic
1 lb. Mascarpone cheese
1/3 lb. Parmesan cheese (grated)
1 tablespoon parsely
1 tablespoon chopped chives
1 tablespoon fresh lemon juice
1 teaspoon crushed red pepper
Salt and pepper (to taste)

Directions:
– Wrap each head of garlic individually with a piece of aluminum foil. Roast in a 350 degree oven for 30-40 minutes or until the garlic is very soft (the cooking of the garlic will mellow the harshness of it).
– Cool the garlic and then cut it in half, squeeze out the cloves in to a mixing bowl and smash the cloves with the back of a fork. Then add all other ingredients and mix vigorously (use a food processor or an electric hand mixer if available).
– Serve dip chilled in a decorative bowl and with warm pita bread, tortilla chips, or vegetable crudités.

Enjoy!

 

Cool Down with Creative Cocktails

10 Tuesday Aug 2010

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With the summer heat still scorching and the days still long, it’s the perfect time to enjoy a refreshing cocktail with friends and family. The staff at SOHO is mixing up some great ones – including one of my favorites, the Pomegranate Lava Lamp. Made with Prosecco, Pomegranate Liqueur and Fresh Lemon Juice, the Lava Lamp is full of bubbly goodness.

 

One other tasty cocktail on SOHO’s list is the Spiked Watermelon martini – Square One Cucumber Vodka and Watermelon Liqueur are mixed to create a delicious drink. If you need a pick-me-up, why not consider an Expresso martini featuring Stoli Vanilla, Kahlua, Baileys, a shot of expresso and a splash of cream?

 

317px-Mojito 

 

Finally, another great cocktail choice is the classic mojito. Nothing cools you off on a hot day quite like a mojito. SOHO’s bartenders mix ours with fresh mint. If you’re interested in whipping up a batch of mojitos at home, here’s a great recipe:

 

Classic Mojito (serves 4)

Ingredients:

Ice

6 ounces light rum

12 mint leaves, 8 broken apart

6 tablespoons fresh lime juice

4 tablespoons sugar

Club soda

4 slices lime

 

Directions:

Place ice in shaker. Add rum, 8 broken mint leaves, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top of each glass with a splash of club soda. Garnish each drink with a slice of lime and mint leaf.

 

Enjoy!

Scrumptious Cold Soups

29 Tuesday Jun 2010

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Whether or not you enjoy Atlanta’s hot summer temperatures, it’s always nice to beat the heat for a few minutes. This week SOHO is serving up a chilled Southwestern-style gazpacho – one way to escape the summer sizzle. SOHO's gazpacho has just the right amount of spice and is topped with fresh avocado. We hope you’ll stop in for a cup or bowl soon.

 

Cucumber soup 

 

If you’re in the mood to whip up a refreshing summer soup at home, why not consider Chef Joe’s cumber-pistachio soup? The soup is served cold, so there’s no need to turn on the stove on a hot day. Here’s the recipe:

 

Cucumber-Pistachio Soup (serves 4)

 

Ingredients:

4 large cucumbers – peeled and seeded

1/2 cup toasted pistachios

2 teaspoons minced garlic

2 lemons – juiced and seeded

1/2 cup plain yogurt

1 cup cubed French bread

1/4 cup extra virgin olive oil

1 cup water

Salt and pepper (to taste)

 

Directions:

Blend all ingredients in a blender until smooth. Chill and serve. Enjoy!

Chef Joe’s Summer Recipes

15 Tuesday Jun 2010

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This week Chef Joe is sharing a few more summer recipes with SOHO fans. First, his simple and oh-so-yummy watermelon punch. (We’re also offering it at the restaurant this week for $3 a glass).

 

Watermelons 

 

Watermelon Punch

 

Ingredients:

4 cups cubed watermelon (1-2 inch diced)

4 cups cool filtered water

1/2 cup sugar

 

Directions:

– In a blender, puree all ingredients together until smooth and pour over ice. Garnish with a small piece of watermelon and lime. (Mixture can be filtered if pulp is not desired).

 

Chef Joe also recommends trying the punch recipe with pineapples, cantaloupe, or honeydew melon for more tasty summer refreshment.

 

In addition to the popular fried green tomato slider mentioned last week, SOHO serves up crab cake sliders every evening. The recipe is below for those interested in trying the savory treat at home. If you’re in the mood to have someone else do the cooking, we’ll be happy to serve up a plate for you the restaurant  – 3 sliders are only $10.

 

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