Pineapple Jalapeño Margarita
INGREDIENTS
ALCOHOLIC:
2 oz (60ml) Blanco Tequila
1 oz (30ml) Pineapple Juice
3/4 oz (22ml) Lime Juice | juice from 1.5 large limes
1/2 oz (15ml) Agave | option to substitute *simple syrup
2 Jalapeño Slices | optional
NON-ALCOHOLIC:
3 oz (89mL) Seltzer Water
1 oz (30mL) Pineapple Juice
3/4 oz (22mL) Lime Juice | juice from 1.5 large limes
1 oz (30mL) Agave | option to substitute *simple syrup
2 Jalapeño Slices | optional
PROCEDURE
Muddle jalapeño slices in mixing tin. Add all other ingredients and ice. Shake well. Strain into rocks glass over fresh ice. Garnish with pineapple chunk and jalapeño slice (optional).
*Simple Syrup is made by combining one part sugar and one part water [eg. 4 oz (120ml) water + 4 oz (120ml) white sugar] in a saucepan and bringing to a medium heat to dissolve all the sugar. Let it cool and voila you have simple syrup!
Strawberry Buck
INGREDIENTS
ALCOHOLIC:
2 Strawberries
2 oz (60ml) Bourbon
3/4 oz (22ml) Lemon Juice | juice from 1.5 large lemons
1/4 oz (7ml) Agave | option to substitute *simple syrup
2 Dash Angostura Bitters
2 oz (60ml) Ginger Beer
NON-ALCOHOLIC:
3 Strawberries
1 oz (30ml) Lemon Juice | juice from 2 large lemons
1 1/2 oz (44ml) Agave | option to substitute *simple syrup
2 Dash Angostura Bitters
2 oz (60ml) Ginger Beer
PROCEDURE
Muddle strawberries in mixing tin. Add all other ingredients except ginger beer. Add ice and shake. Strain into highball glass over fresh ice. Top with ginger beer. Garnish with strawberry (optional).
*Simple Syrup is made by combining one part sugar and one part water [eg. 4 oz (120ml) water + 4 oz (120ml) white sugar] in a saucepan and bringing to a medium heat to dissolve all the sugar. Let it cool and voila you have simple syrup!
For class, simply gather your ingredients & kitchen equipment from the following list. For a more relaxed class, chop and measure your ingredients ahead of time.
Blackened Shrimp + Corn Risotto + Tomato Basil Salad (substitute chicken or cauliflower for shrimp if desired)
BLACKENED SHRIMP(can substitute chicken or cauliflower for shrimp):
INGREDIENTS
1 tablespoon (15 ml) chili powder
1 tablespoon (15 ml) paprika
1 teaspoon (5 ml) cumin
1 teaspoon (5 ml) oregano dried
1 teaspoon (5 ml) garlic powder
2 teaspoons (10 ml) brown sugar
1 teaspoon (5 ml) salt
½ teaspoons (2.5 ml) pepper
1 ½ pounds (680 g) shrimp, uncooked, peeled, and deveined
OR Boneless, skinless chicken thighs, cut into small pieces
OR Vegetarian substitute: cauliflower, cut into small florets
1 tablespoon (15 ml) olive oil
4 cloves garlic, minced
Cilantro and lime wedges for garnishing
PROCEDURE
Combine chili powder, paprika, cumin, oregano, garlic powder, brown sugar, salt, and pepper in a large bowl. Toss the shrimp into mixture, mix well. Set aside for 10-15 minutes.
Heat olive oil in a large skillet over medium-high. Arrange the shrimp in a single layer and cook for 2 minutes. Flip with tongs and cook for another 2 minutes.
If you’re preparing chicken thighs, cook chicken until it registers 165 degrees F (or 75 degrees Celsius) on an instant read digital meat thermometer.
Add the garlic, stir, and cook for 30 seconds. Garnish with cilantro and lime wedges to serve.
CORN RISOTTO:
INGREDIENTS
2 – 3 ears corn, kernels cut from cobs (4 cups), divided, cobs reserved
2 ¾ cups (650 ml) hot water, divided
1 tablespoon (15 ml) unsalted butter
Vegan substitute: dairy-free butter
½ shallot, minced
1 teaspoon (5 ml) salt
1 garlic clove, minced
¼ teaspoon (5 ml) pepper
¾ cups (177 ml) Arborio rice
2 sprigs fresh thyme
½ ounce (14 g) Parmesan cheese, grated (¼ cup)
Vegan substitute: dairy-free parmesan cheese
⅛ cup (3.5 g) crème fraîche or sour cream
Vegan substitute: dairy-free sour cream
1 tablespoon (15 ml) chopped fresh chives
¼ teaspoon (3.7 ml) lemon juice
PROCEDURE
Remove corn kernels, scraping to remove any pulp remaining on cob with back of knife. Transfer pulp to blender. Add 1 ½ cups corn kernels.
Process corn and pulp on low speed until thick puree forms, about 30 seconds. With blender running, add ¼ cup hot water. Increase speed to high and continue to process until smooth, about 3 minutes longer.
Melt butter in a large Dutch oven with lid over medium heat. Add shallot, salt, garlic, and pepper and cook, stirring frequently, until softened but not browned, about 1 minute. Add rice and thyme sprigs and cook, stirring frequently, until grains are translucent around edges, 2 to 3 minutes.
Stir in 2 ¼ cups hot water. Reduce heat to medium-low, cover, and simmer until liquid is slightly thickened and rice is just al dente, about 13 to 15, stirring twice during cooking.
Add corn liquid and continue to cook, stirring gently and constantly, until risotto is creamy and thickened but not sticky, about 3 minutes longer (risotto will continue to thicken as it sits). Stir in Parmesan and remaining corn kernels. Cover pot and let it stand off heat for 5 minutes.
Stir in crème fraîche, chives, and lemon juice.
Discard thyme sprigs and season with salt and pepper to taste. Adjust consistency with remaining hot water as needed. Serve immediately.
TOMATO BASIL SALAD:
INGREDIENTS
¾ pounds (340 g) ripe tomatoes, cored and cut into 1-inch pieces
4 ounces (113 g) ripe cherry tomatoes, halved
Salt and pepper
1 ½ ounces (42 g) rustic Italian bread, cut into 1-inch pieces (about ½ cup)
Gluten-free substitute: gluten-free bread
3 tablespoons (44 ml) extra-virgin olive oil
1 garlic clove, minced
½ shallot, halved and sliced thin
¾ tablespoons (11 ml) white balsamic or white wine vinegar
¼ cup (59 ml) chopped fresh basil
4 ounces (113 g) burrata or fresh mozzarella cheese, room temperature
Vegan substitute: simply omit
PRODECURE
Toss tomatoes with ⅛ teaspoon salt and let drain in colander for 15-30 minutes.
Pulse bread in a food processor or blender into large crumbs measuring between ⅛ and ¼ inch, about 10 pulses. Combine crumbs, 2 tablespoons oil, pinch salt, and pinch pepper in a 12-inch nonstick skillet. Cook over medium heat, stirring often, until crumbs are crisp and golden, about 10 minutes. Clear center of skillet, add garlic, and cook, mashing it into skillet, until fragrant, about 30 seconds. Stir garlic into crumbs. Transfer to a plate and let cool slightly.
Cut burrata into 1-inch pieces, collecting creamy liquid. Sprinkle burrata over tomatoes and drizzle with creamy liquid. Sprinkle with bread crumbs and serve immediately.
Whisk shallot, vinegar, and ¼ teaspoon salt together in a large bowl. Whisking constantly, slowly drizzle in remaining ¼ cup oil. Add tomatoes and basil and gently toss to combine. Season with salt and pepper to taste and arrange on a serving platter.
