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Grilled Rib Eye • 4 Rib Eye Steaks. • 1/2 cup tequila añejo • 1/4 cup extra virgin olive oil • 8 grams of seasoned, cracked pepper. • 8 grams of kosher salt • 6 grams of mustard seeds
For the marinade, in a glass bowl combine the: tequila, olive oil, cracked pepper, salt, and mustard seeds. Place marinade and steaks in a large plastic zipper bag and marinade in refrigerator for 4-6 hours. Remove steaks from refrigetator 30-60 minutes before grilling and set at room temperature.Prior to begin grilling, make sure the charcoal briquettes are evenly distributed in the barbecue. Burn briquettes for at least 20 minutes before placing the steak on the grill. Grill rib eye stakes for 6 minutes on each side. To achieve the desire cook term, use a meat thermometer and refer to the following set of grill temperatures. Grill Temperatures: Rare Steak – 125° Medium-Rare Steak – 130 Medium Steak – 140° Medium-Well Steak – 150° Well-Done Steak – 160° After removing steak from grill, cover with foil, and let rest for 5 minutes before serving.
7 large prawns (peel and deveined) 20 gr chopped shallot 20 gr chopped red onion 10 gr minced garlic 40 gr chopped tomatoes 20 gr butter 100 ml tequila añejo 100 ml fish stock 30 ml olive oil 1/2 avocado 4 cilantro leaves finely chopped pinch of salt and ground pepper For Chipotle Cream: 50 ml heavy whipping cream 2 Chipotle peppers in adobo sauce 5 gr toasted cumin seeds 5 gr salt 10 ml olive oil For Chile de Aceite: 100 ml vegetable oil 10 gr chile de arbol (red chile) 20 gr pimento pepper powder
Warning: practice extreme caution when flaming foods. At the very least, follow these safety tips when flaming food:• Before pouring tequila (or any type of alcohol) on a hot sauté Pan, remove pan off and away from the heat and let rest for a minute or two • Use a long match to ignite tequila • keep face and body away from pan • Always have ARM & HAMMER® Baking Soda handy to handle minor kitchen fires, visit http://www.armhammer.com/myfamily/kids/fire_safety.asp • Let blue flames die down before moving the sauté pan around • Prior to attempting to flame foods, search the web for videos that show the correct technique for food flaming Directions: Heat 15 ml of olive oil in a saute pan over medium-low heat. When the oil is hot, saute the red onion, shallot, and minced garlic for approximately 6 minutes. Add the cilantro, then remove saute pan from fire and set aside. On a second saute pan, heat the remaining 15 ml of olive oil over medium-high heat. Add the prawns and saute for a couple of minutes on both sides, season with salt and ground pepper. Add the red onion, cilantro, and shallot mix (from pan number one). Add the tomatoes. Continue to saute for an additional two minutes. Add tequila to pan and flame ingredients (caution here). Once the flame has died down, add the fish stock and continue to cook for another 3 minutes. Remove pan from fire. Add the butter and let rest for a minute. To serve, place a layer of sliced avocado on a plate. Place 6 of the prawns on top of the layer of avocado. Add a second layer of slice avocado on top of the prawns. Add the last prawn to the top of the presentation. Poor three tablespoons of the the chipotle sauce to the top prawn. Decorate with a couple of the cilantro leaves. Add a few drops of the "chile de Aceite" and a bit of chopped cilantro around the prawns.
Grilled Stuffed Date Fruit • 4 date fruit • 200 gr mexican queso añejo (aged Mexican cheese) Grilled Squash Blossoms on Tomatillo Sauce • Olive oil • 4 squash blossoms • 200 gr shredded oaxaca cheese Tomatillo Sauce • 8 tomatillos peeled and cut in halves • 50 gr cilantro, chopped • 2 serrano peppers, seeds remove • 1 pinch of salt • 1 pinch of sugar • 1 tsp minced garlic Pomegranate Ceviche Stuffed Cucumbers • 1 cucumber, patially peel, cut and core (seeds remove) • ceviche (see ingredients below) Pomegranate Ceviche • 500 gr Sole fish (Lenguado), finely chopped • 75 ml lime juice • 50 ml tequila silver • 5 gr minced garlic • 2 serrano peppers, seeds removed and chopped • 10 gr cilantro, chopped • 50 gr mango, peeled and chopped • 50 gr Pomegranate sees • 100 gr avocado, chopped • 10 gr red onion, sliced Stuffed Eggplant Rolls • 1 eggplant • Olive oil • Ground black pepper • Salt • Estofado (Beef Stew)
Grilled Stuffed Date Fruit: Slightly cut open the date fruits from one side and remove seed. Stuff date fruit with Mexican queso añejo. Prior to begin grilling the date fruits, make sure the charcoal briquettes have been evenly distributed in the barbecue grill and have burn for at least 30 minutes. Grill date fruit for 10 minutes. Tomatillo Sauce: Place all ingredients on food processor and pulse until well mixed. Grilled Squash Blossoms: Carefully stuff squash blossoms with shredded Oaxaca cheese. Prior to begin grilling the squash blossoms, make sure the charcoal briquettes have been evenly distributed in the barbecue grill and have burn for at least 30 minutes. Grilled squash blossom for about 2 minutes, turn, then continue to grill only enough to melt the Oaxaca cheese.To serve, poor some of the green tomatillo sauce along a plate. Place the Grilled Squash Blossoms on top of tomatillo sauce. Add crumble Mexican queso añejo (aged Mexican cheese) on top of the Squash Blossoms. Pomegranate Ceviche Stuffed Cucumbers: Stuff cucumbers with Pomegranate Ceviche. Pomegranate Ceviche In a glass container place: lime juice, tequila, and minced garlic, and sole fish. Marinade sole fish for 10 minutes. On a separate glass container, mix toughly the marinated fish (strain), and remaining ingredients. Stuffed Eggplant Rolls: Peel eggplant, then cut lengthwise into very thin slices. Brush eggplant slices with olive oil. Season eggplant slices on both sides with salt and ground pepper and place in grill. Prior to begin grilling the eggplant slices, make sure the charcoal briquettes have been evenly distributed in the barbecue grill and have burn for at least 30 minutes. Grill eggplant slices for about 5 minutes on each side. The goal is to grill the eggplant slices enough so that they are soft enough to roll up w/out tearing. To serve, lay the eggplant slices flat on a dish, add crumble Mexican queso añejo (aged Mexican cheese) and your favorite estofado, then roll up the eggplant covering the ingredients (cheese and estofado).
• 2 Porter House Steaks about 1-1/4 inch thick each • 1/2 cup tequila añejo • 1/4 cup extra virgin olive oil • 10 grams of freshly ground medley peppercorn • 8 grams of coarse kosher salt
The porterhouse steak is a combination of two steaks, the New York strip on one side and a tender Filet on the other. It is recommended to cook the porterhouse steak medium-rare. For the marinade, in a glass bowl combine the: tequila, olive oil, medley pepper, and salt. Place marinade and steaks in a large plastic zipper bag and marinade in refrigerator for 6-8 hours. Remove from refrigetator 60 minutes before grilling and let rest at room temperature. Prior to begin grilling, make sure the charcoal briquettes have been evenly distributed in the barbecue grill. Burn briquettes for least 20 minutes. Once in the grill, brown each side of the steak for 3 minutes. Once the second side of the steak has been brown, continue to grill the steak for another 10-12 minutes. For better result, use a meat thermometer, check that the temperature of the steak is 130 degrees farenheit for medium-rare. Remove steak from grill, cover with foil, and let rest for 5 minutes before serving.
• Tall Glass Filled with Ice • 1 oz Tequila Silver • 1/2 oz Blue Curacao • 1/4 oz lime juice • Fill remaining with Sweet and Sour Mix • Float Grand Marnier • Garnish with a lime squeeze
Margarita can be either served blended or on the rocks. Use a "Highball" glass" for serving on the rocks, and use a "Margarita/coupette" glass for blended margaritas. Salt around the rim of the glass is optional.
• Tall Glass Filled with Ice • 1 oz Tequila Silver • 1/2 oz Triple Sec • 1/4 oz lime juice • Fill remaining with Sweet and Sour Mix • Garnish with a lime squeeze