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Bombay Club
2 1/2 oz |
Ketel One Vodka |
1oz |
Godiva Chocolate Liqueur |
1oz |
White Crème de Cocoa Nesquick chocolate powder chocolate curl |
method: Blend together all liquors in an ice-filled shaker. Mix well and strain into Nesquick rimmed martini glass. Garnish the drink with the chocolate curl. |
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Jeffrey Pendleton
The Grape
yield: 6-7 servings
1qt |
strained chickpeas |
1T |
tahini paste |
2 1/2 T |
lemon juice |
2 1/2 oz |
roasted garlic paste |
1/4 t |
ground cayenne pepper |
2 tsp |
Kosher salt |
2 1/2 oz |
garlic oil |
method: Drain chickpeas and place half in food processor. Add roasted garlic, tahini, cayenne, salt and lemon juice to processor, and blend with chickpeas until smooth. Remove and set aside. Combine second half of garbanzos with garlic oil in processor and blend until smooth. Combine both garbanzo mixtures with a rubber spatula and serve. We serve our hummus with a sprinkling of paprika, tomato salsa, and freshly baked pita chips.
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Chef Mike McAnulla
Marlin Grill
Sandestin, Florida |
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8 |
egg yolks |
1 oz |
lemon juice |
1 oz |
white wine |
1/2 t |
Worcestershire sauce |
1 dash |
Tabasc |
1 oz |
water |
1 lb |
butter (melted) |
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method:
Place first 6 ingredients in a metal bowl and blend well. Place over a double boiler on medium heat. Stir continuously making sure not to scramble the mixture. Mix until you reach a custard like consistency. Remove from heat. Add melted butter very slowly one label at a time. Be sure butter is incorporated completely before adding more. If sauce becomes very shiny add a small amount of cold water. Once all butter is added season to taste with salt, white pepper and cayenne pepper. Add 1 T of tarragon reduction to finish sauce.
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tarragon reduction |
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2 T |
tarragon |
1 T |
apple cider vinegar |
1 oz |
white wine |
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method: Place in sauté pan and reduce until almost completely dry.
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Brennan's Restaurant
Chef Lazone Randolph
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1/4 c |
butter |
1 c |
brown sugar |
1/2 t |
cinnamon |
1/4 c |
bana liqueur |
4 |
bananas, cut in half lengthwise, then halve |
1/4 c |
dark rum |
4 scoops |
vanilla ice cream |
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| method: Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately. |
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