How To make Smoked Tequila Gazpacho
1 Carrot, peeled
1 Each, diced: zucchini and
Yellow squash 1 European cucumber, seeded &
Diced 4 cl Garlic, roasted ane pureed
10 Roma tomatoes, peeled,
Seeded and diced 6 c Spicy cocktail vegetable
Juice Salt, pepper and maple syrup To taste 2 oz Chicken glace (chicken stock
Reduced until very thick) Blue, red and yellow corn Tortillas, cut into strips And deep fried till crisp And drained Crumbled Cotija cheese for Garnish (Mexican white Cheese) Dice carrot and blanch briefly in boiling water;drain. In a large bowl, combine carrot, zucchini, squash, cucumber, garlic, tomatoes, vegetable juice, salt, pepper, maple syrup, and chicken glace; chill. To serve, top with thin slicers of tortillas and sprinkle with Cotija cheese.
How To make Smoked Tequila Gazpacho's Videos
Mexican Spiced Gazpacho Recipe: The Chef's Pantry with Anna Rossi
We are making an authentic Mexican Spiced Gazpacho with a Creamy Shrimp Relish paired with Aloe Margaritas. Anna Rossi is joined by Chef Billy Jimenez from Casa Caña! COOK WITH US, RECIPE BELOW!
Mexican Spiced Gazpacho: Yield – about 1 Gallon
2.5 lbs Roma Tomatoes 1in dice
1 each English Cucumber peeled 1in dice
2 each Fresno Pepper Seeds removed 1in dice
1 each red bell pepper seeds removed 1in dice
2 TBSP Mexican Oregano
2 TBSP Worcestershire
2 TBSP Sherry Vinegar (A Vinagre de Jerez works best)
2 TBSP Agave Nectar
1 TBSP Sea Salt
½ tsp Ground Black Pepper
6 each large garlic cloves minced
1 each large red onion 1in dice
1 TBSP Ground Ancho Chile
1 TBSP Ground Annatto Seed
¼ tsp Ground Cumin
½ tsp Smoked Paprika
1 pinch Ground Cinnamon
1 cup Extra Virgin Olive Oil (EVOO)
Tomato Juice as needed
Fresh Lime Juice to taste
1. Add Diced tomatoes, agave, cucumber, Fresno peppers, bell pepper, Mexican oregano,
Worcestershire, sherry vinegar, sea salt, black pepper, ¼ cup EVOO in a coverable container,
mix thoroughly, and set aside.
2. In a small sauté pan, bring ¼ cup EVOO to medium heat. Add the red onion and minced
garlic and cook until onions are translucent and garlic starts to brown. Add ancho, annatto,
cumin, paprika, and cinnamon. Toast until the aromas are strong, about 20-30 seconds. Add
to the vegetable mixture and mix thoroughly.
3. For best flavor, allow mixture to marinate overnight.
4. Purée mixture in blender adding remaining EVOO while blending to create smooth creamy
texture. Add tomato juice as needed if mixture gets too thick.
5. Season to taste with lime juice and more salt if needed.
6. Chill and Serve
Creamy Shrimp Relish: Yield – 2 Cups
10 each 21/25 shrimp peeled and deveined ½ in dice
2 TBSP Extra Virgin Olive Oil (EVOO)
Salt and Pepper to Taste
½ cup Jicama ¼ in dice
¼ cup Celery ¼ in dice
2 each piquillo peppers ¼ in dice
½ cup sour cream
2 TBSP Cilantro, chopped finely
3 each lime zest
Fresh lime Juice to taste
1. Season the diced shrimp with salt and pepper. In a sauté pan, bring the EVOO to medium
high heat. Cook the shrimp until. Remove and chill.
a. Grilling the shrimp is would also add a nice flavor.
2. In a bowl, combine the jicama, celery, piquillo, sour cream, cilantro, and lime zest and mix
thoroughly. Add the chilled shrimp and season with salt and lime juice.
Dish Plate Up:
1. Place a spoonful of the relish in the center of a bowl.
2. Pour the gazpacho around the relish.
3. Garnish with chopped cilantro or cilantro leaves if desired.
4. Eat it up. Scarf it down.
Aloe Margarita
3 fl oz Milagro Silver tequila
3 TBSP Triple Sec
3 TBSP Fresh Lime Juice
1 TBSP Agave Nectar
3 fl oz Aloe Vera
1 each lime wedge
1. Mix all ingredients together. Pour over ice and garnish with lime wedge.
Alton Brown's Grilled Fajitas How-To | Food Network
Get the recipe:
Try Alton Brown's red-hot fajita grilling recipe. This video is part of Good Eats show hosted by Alton Brown . SHOW DESCRIPTION :Pop culture, comedy, and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
Windset Farms & Chef Ned Bell | Tomato Pepper Gazpacho
Buy Local. Eat Natural. and Windset Farms is pleased to share Chef Ned Bell's recipe for Tomato Pepper Gazpacho. This chilled soup can be garnished many ways or have ingredients added to take it from simple to luxurious. This is a refreshing soup to serve family style or individually as a starter or a unique dessert. Also makes a charming summertime brunch conversation starter.
Get the recipe at
Shared with permission by windsetfarms.com
How to Make the BEST Chocolate Mousse Recipe EVER! | Tastemade Staff Picks
Comments with which recipe we should make next!
RECIPE
Ingredients:
1 cup bittersweet chocolate chunks
1 3/4 cups heavy cream, chilled
3 large egg whites
1/4 cup sugar
Bittersweet chocolate, shaved, for garnish
Steps:
1. Temper chocolate, stirring until melted. Turn off the heat and let stand.
2. Beat heavy cream until it forms soft peaks. Set aside.
3. Whip egg whites with a hand mixer until soft peaks form, gradually adding in sugar.
4. Using a whisk, fold the tempered chocolate into the egg whites. Once fully incorporated, fold in the whipped cream. Transfer to a baking dish if desired, cover and refrigerate until set (about 1 hour).
5. Serve with shaved chocolate and enjoy!
#chocolate #recipe #dessert
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MEZCAL VS. TEQUILA WITH BRET THOMPSON & CHRIS MESA of PEZ CANTINA
INSESSION with Bret Thompson and Chris Mesa of PEZ Cantina
In this segment, Bret and Chris are talking about Mezcal and Tequila, 2 increasingly popular spirits that both make a mean cocktail. Learn about the intricacies of these spirits and discover great recipes that highlight them.
Visit PEZ in downtown Los Angeles: