' Le Cuvier -

Chicken Taco with salsa and roasted jalapeño aioli

with Cabernet Franc




1 pound chicken

2 Tbs cumin

2 Tbs smoked paprika

1Tbs salt

2 Tbs oregano

6 jalapeno

3 Anaheim chili

3 Poblano chili

1 chipotle pepper in adobo sauce

2 eggs

1 cup canola oil

1 large tomato

1 large shallot

Corn tortillas




Marinade chicken with cumin, smoked paprika, salt, and oregano


For roasted pepper salsa.  Roast all peppers, tomato, jalapeno, and shallot.  Reserve 3 jalapeno.  De-seed all peppers and blend together with shallot, tomato and chipotle.  Add 1 TBS of adobo sauce from chipotle.


For jalapeno aioli.  Add de-seeded jalapeno one whole egg and one egg yolk to blender.   Slowly add oil to blender until all ingredients are emulsified.


Top roasted corn tortilla with roasted pepper salsa, then chicken and finish with jalapeno aioli.