HBK Incubates member Kickshaw Cookery has been catering fresh, beautiful meals out of our East Harlem kitchen nearly since inception. We have always admired their unique flavor combinations, gorgeous plating and incredible attention to detail. They were kind enough to share two recipes using our Heritage Corn Tortillas (made of 100% organic, non-GMO corn and available in blue, yellow and white) for seafood tostadas perfect for an easy, elegant outdoor fiesta.
Pilar from Kickshaw says: “We love this recipe because it’s infinitely adaptable, delicious and fresh. It has a great play on textures: crisp tortilla, creamy avocado, fresh crunch from the kohlrabi. Topped with your favorite seafood – what’s not to love? This time around we used Mussels Escabeche and Charred Shrimp with Garlic Scapes, but these can be topped with a wide array of seafood (think ceviches, grilled fish, etc.), grilled meat or barbecued veggies. Everything can be prepared well in advance and easily assembled right before serving.”
Serves 6-8 as a hearty appetizer
2lb mussels, rinsed & de-bearded
1 clove garlic, finely sliced
1 T olive oil
¼ c water or white wine
½ c good vinegar – we use a blend of Sherry, Coconut & Apple Cider Vinegars
Optional: 1 t of Aji Amarillo or your favorite hot sauce if you like a bit of a kick
In a large skillet, heat olive oil over medium-high heat. Quickly sauté garlic until softened & fragrant, but not brown. Add mussels, & all liquid. Cover pan and allow mussels to steam and open, shaking occasionally; approximately 3 minutes. Once cooked, remove from heat, stir in Aji Amarillo, if using, and allow to cool slightly. Shuck the mussels, discard shells and any ones that remain unopened. Strain cooking liquid & pour over mussels, making sure they are completely submerged. Marinate for at least 1 hour in refrigerator. Mussels will keep for up to a week in the refrigerator (although they never last that long around us!)
1lb (16-20 size) shrimp, peeled and deveined
½T kosher salt
1/2t baking soda – optional*
1 lime – zest & juice
1 clove garlic (or garlic scape), finely sliced
1 T olive oil
Toss the shrimp in salt, lime zest, garlic scapes and baking soda. Let sit for 15 minutes, up to 1 hour. Shrimp can be cooked either on the grill or in a pan, stove top. Cook shrimp on high heat until cooked through, flipping halfway through; approximately 3-4 minutes total. Transfer to a plate and add lime to taste.
*The baking soda is optional, and does not affect the taste. We’ve found that it does improve the texture of the shrimp, giving it a nice firmness when cooked.
1 medium kohlrabi, peeled and sliced fine & shredded (or spiralized)
2 sprigs mint, leaves roughly torn
1 scallion, white part only, sliced fine
Add pinch of salt & juice of 1 lime to the kohlrabi; massage slightly. Toss with scallion & mint. Check for seasoning. Refrigerate until ready to use.
Corn tortillas (2 per guest), cut into 4” rounds (using a pastry cutter)
Oil, about ½ c (vegetable, canola or peanut is fine)
2 avocados (for assembly)
Flaky sea salt
Heat ¼” oil in a saucepan until shimmering. Add a tortilla and fry, flipping occasionally, until golden on both sides. Remove from oil sprinkle with pinch of sea salt & lime zest. Repeat with remaining tortillas. Allow to drain and cool on wire rack or paper towel-lined platter. Tostadas can also be made on a grill by brushing the tortillas with oil and placing on the grill until golden on both sides. (When cooled, these keep in an air-tight container at room temperature for 2 days.)
To assemble, spread some mashed avocado on the crisp tortilla, approximately 1/4″ inch. Then add the kohlrabi slaw. Then top each tostada with either the Mussel Escabeche (drizzle some of the pickling liquid on it as well) or the Grilled Shrimp. Finish with a squeeze of lime and flaky sea salt. Serve immediately.