Ajax Downtown chef shares secrets to a complex dish with everyday ingredients

Recipe by Jared Becker

A wood-fired grill is only part of the fun involved with this recipe provided by Jared Becker, executive chef at Ajax Downtown. The restaurant is adjacent to the Limelight Hotel and is utilizing its live-fire kitchen to create inspired food for guests throughout the day. This charred sweet potato with quinoa pumpkin crunch is guaranteed to light up the palates of you and your guests. It’s a fresh and zesty approach to a light meal that is nonetheless filling and satisfying. For a great pairing, the bourbon-based cocktail – dubbed Peripheral Vision – uses a bit of sweet potato juice and allspice dram to match up with the dish. If you don’t have access to a wood-fired grill, experiment with charcoal or gas grills.

Ingredients

For prepared sweet potatoes
4 sweet potatoes
1 avocado
1 cup feta cheese
2 shallots
6-8 ounces arugula
Juice of 2 lemons (adjust to taste)

For pickling liquid
3 cups champagne vinegar
2 cups water
1 cup sugar
1⁄2 cup salt
1 cup pickling spice

For turmeric honey vinaigrette
1/3 cup turmeric powder
1⁄2 cup creme fraiche (or sour cream)
1⁄2 cup honey
1 Tbsp salt
1 tsp pepper
1 cup chardonnay vinegar (or any white vinegar other than the standard white distilled)
1⁄4 cup dijon mustard
3 cups blend oil

For quinoa
1 cup uncooked quinoa
2 cups water
1 Tbsp salt
2 tsp natural oil

Pepita seeds
1 cup pepita seeds
1⁄4 cup nuetral oil

Directions

To cook the sweet potato:
Light a wood-fired grill, and let charcoal and wood burn down to bright glowing embers (30-45 minutes). Place whole sweet potatoes into embers and char all sides until fork-tender. Remove and let cool to room temperature. Once cool enough to touch, rub char from the outside of the potatoes with hands or a small paring knife. Rinse quickly under cold water to remove any small remaining char. The aim is smoky charred flavor without burnt bits. Slice potatoes into quarter-inch rounds and set aside. (The potatoes also can be charred on gas grill grates, or roasted in a 450-degree oven until fork-tender).

To pickle the shallots:
Peel and slice two shallots into eighth-inch rings. Place in a glass container. In a small pot bring salt, sugar, champagne vinegar, water and pickling spice to a boil. Reduce to a simmer and cook for five minutes or until all the salt and sugar is dissolved. Strain hot pickling liquid over the shallots. Cool on counter to room temperature.

To make the turmeric honey vinaigrette:
Add to a blender all dressing ingredients except for the oil. Blend on medium speed until incorporated. With blender running, slowly drizzle oil into mixture until fully emulsified. Remove from blender and set aside.

For the quinoa pumpkin crunch:
Cook quinoa, water and salt in a small pot until fully tender (10 to 15 minutes). Remove and strain any residual cooking liquid, then dry on a baking sheet lined with paper towels. Saute quickly in oil until crispy. Set aside.

For pepita seeds:
Toss seeds in oil and place on a baking sheet. Roast in a 350-degree oven for 5-8 minutes or until golden brown. Remove oven and let cool. Once cool enough to handle, place on a cutting board and rough chop until all the seeds are broken up. Set aside in a small bowl.

To assemble:
Add chopped seeds and quinoa to a mixing bowl, season with salt, pepper, and lemon zest. Set aside.

Halve, seed and peel avocado. Cut into half-inch wedges and sprinkle with lemon juice to stop oxidation. Toss cut sweet potatoes with salt and pepper, and gently char on grill over embers. Remove once charred and warmed through, place in a mixing bowl and drizzle with vinaigrette. To the sweet potatoes, add cleaned arugula and a squeeze of fresh lemon. Grab a large round plate and arrange sweet potato and arugula in an organic fashion. Place avocado wedges in the negative space to fill in any gaps on your plate. Crumble feta cheese on top of all the ingredients. Freely garnish with pickled shallots and quinoa crunch, and finish with a drizzle of turmeric honey vinaigrette.

Peripheral Vision cocktail pairing

Chef Becker suggests pairing the sweet potato dish with this cocktail, also concocted at Ajax Downtown.

Peripheral Vision

Ingredients
1 1/2 oz bourbon
1/2 oz Hamilton allspice dram
3⁄4 oz lemon juice
3⁄4 oz sweet potato syrup (equal parts sugar and sweet potato juice)

Directions
Shake and strain into a stemmed cocktail glass, garnish with a toasted marshmallow.

This story appeared in our January-February print issue of Thirst Colorado magazine. Flip through the full digital magazine here, or find a copy at one of these fine establishments around Colorado.