Friday, January 31, 2014

Recipes For The Super Bowl to Valentine’s Day

Although February may be the shortest month of the year, bet you didn’t know that it’s packed full of party time occasions. Every American knows about Super Bowl Sunday on Feb. 2, but how many know about National Pisco Sour Day that takes place on Feb.1 this year? National Pisco Sour Day is actually a rather convenient holiday to kick off a Super Bowl celebration and to celebrate on trend, as Peruvian cuisine has topped the USA Today’s 2014 Culinary Forecast!

Of course February brings Valentine’s Day and an opportunity to flaunt your skills … mixologist skills that is! From “Hometown” created by Enrique Sanchez of Rose Pistola, San Francisco to Chef Lee Anne Wong’s Bourbon Apple Glazed Chicken Wings and the “La Rosa” cocktail for Valentine’s Day, read on to find the perfect recipe for February’s celebrations!

E.B.D “Evelyn’s Back Door”
Created by Christian Sanders - Evelyn, NYC
  • 2 parts white peppercorn-infused Portón Pisco
  • ¾ part Yuzu Citrus Blend*
  • ¾ part Agave syrup
  • 1 dash Angostura bitters
  • ¾ part egg white

Add all ingredients into shaker and dry shake well (no ice). Then, add ice and shake well again. Double strain into rocks glass. Garnish with cracked white peppercorn and with 2 additional drops of Angostura bitters.
*Yuzu Citrus Blend: 60% Yuzu (bitter Japanese citrus) and 40% lemon juice

Created by Enrique Sanchez - Rose Pistola, San Francisco
  • 1 ¾ parts Portón
  • ¾ part fresh lemon juice
  • ¾ part Darbo Elderflower Syrup
  • ½ part Averna
  • ½ part egg white
  • Angostura bitters

Combine all ingredients in a shaker. Shake vigorously without ice. After dry shake, add ice and shake all ingredients again. Shake contents over a martini glass. Garnish with 1 mint leaf and a dash of Angostura bitters.

Chicha Chong
Created by Ashley Danella - PB Steak, Miami 
  • 1 ¾ parts Portón
  • ¾ part lemon juice
  • ½ part rich Cinnamon Pineapple Demerara syrup*
  • 1 egg white
  • ½ part ice

Put all ingredients in blender, blend until frothy. Serve in stemmed cocktail glass. Top with Chicha Morada bitters.

*Cinnamon Pineapple Demerara Syrup: Create simple syrup (2:1 sugar to water,) bring to boil and add cinnamon and whole pieces pineapple. Reduce to simmer for 2 minutes and then fine strain to create syrup.

Bourbon Apple Glazed Chicken Wings

Chef Lee Anne Wong, winner of Iron Chef America, editor of the Maker’s Mark Cookbook and host of her new Cooking Channel series "Food Crawl," has created several delicious game-day snack recipes using Maker’s Mark Bourbon - handcrafted from the heart of Kentucky and the only bourbon versatile enough to shine from behind the bar and in the kitchen.
  • Serves 4
  • 2 lbs chicken wings, trimmed
  • 1 cup Maker’s Mark Bourbon
  • 1 can frozen apple juice concentrate, thawed (12 ounces)
  • ½ cup soy sauce
  • ¼ cup cider vinegar
  • ¼ cup dark brown sugar
  • 4 large cloves garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon maple syrup

Combine all of the ingredients in a medium pot. Bring to boil on high heat and then reduce to a simmer for 30-40 minutes until the wings are tender and the glaze has reduced, coating the wings.

Preheat the oven to 325°F. Remove the wings from the pot and transfer to a parchment lined sheet tray. Bake for 15-20 minutes until the wings begin to color and the glaze becomes shiny. Garnish with minced scallions and apple. Serve immediately.

Bourbon Onion Dip
Created by Chef Lee Anne Wong
  • Serves 6-10
  • 4 tablespoon extra virgin olive oil
  • 2 large sweet onions/Vidalia, peeled, halved, sliced thinly with the grain
  • 1 teaspoon salt
  • ½ cup Maker’s Mark or Maker’s 46 Bourbon, plus 1 tablespoon
  • ¾ cup Greek yogurt
  • ½ cup fresh ricotta cheese
  • ½ cup sour cream
  • Few drops lemon juice
  • Pinch sugar
  • Salt and pepper to taste
  • Crudités vegetables and chips for dipping

In a wide heavy-bottomed pot, heat the olive oil over high heat. Add the sliced onions and the teaspoon of salt. Sauté the onions, stirring often until they begin to soften, 5 to 6 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/2 cup of bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30 to 40 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate or baking sheet to cool in the fridge.

Using a food processor or blender, combine the ricotta and yogurt and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar, salt and pepper. Serve the dip cold with crudités and chips.

The Pub

Stay warm inside and toast to your favorite team with this refreshing cocktail in hand:
  • 1 ½ parts Maker’s Mark Bourbon
  • Cold ginger beer

In a tall pilsner (beer) glass, add cubed ice. Pour in Maker’s Mark Bourbon and fill to top with ginger beer.

Maple Old Fashioned
Created by Pamela Wiznitzer - The Dead Rabbit, NYC

Add a little something sweet to this timelessly classic cocktail your sweetie will be sure to enjoy!
  • 1 ½ parts Maker’s Mark Bourbon
  • ¼ part Crown Maple Syrup
  • 3-4 dashes Angostura Bitters

Combine Maker’s Mark Bourbon and Crown Maple in a mixing glass and stir with ice. Be sure to mix thoroughly to evenly spread the maple syrup. Add Angostura Bitters and stir before pouring into a rocks glass.

*for a sweeter drink, add more Crown Maple to suit your taste!

CRUZ Choco-Taco-Tini
  • 2 parts CRUZ Reposado Tequila
  • 3 parts Choco-vine, Chocolate Wine

Shake all ingredients with ice and strain into a martini glass, garnish with chocolate sauce and cinnamon.

La Rosa
  • 1 ½ parts Tres Agaves Blanco Tequila
  • ½ part Crème de Mure (blackberry liqueur)
  • ½ part fresh-squeezed lime juice
  • ½ part hibiscus tea
  • ¼ part parts Tres Agaves Cocktail-Ready Agave Nectar

Shake all ingredients and double strain into a stemmed glass of your choice. Garnish with a lime wheel or hibiscus flower.

Portón Scarlet
  • 1 part Portón
  • ½ part raspberry puree
  • ½ part lemon juice
  • ½ part cranberry juice
  • ½ part sugar cane
  • Fresh thyme
  • Champagne float
  • Fresh raspberry for garnish
  • Lemon peel twist for garnish

Shake all ingredients and strain in to champagne flute – top with champagne float, skewered raspberry and lemon peel twist.

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