Bordello Recipes

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BORDELLO



Bordello image

Victoria Damato's 2nd place winning entry for the San Francisco Campari Cocktail Competition and Mix-off.

Provided by AmandaInOz

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 8

3/4 ounce campari
3/4 ounce gran centanario anejo tequila
1 ounce fresh meyer lemon juice
1/4 teaspoon cinnamon
3 ounces passion fruit juice
club soda, a spritz
lemon, for garnish
cinnamon stick, for garnish

Steps:

  • In a chilled tumbler add the juice of half a lemon and 1/4 tsp cinnamon.
  • Mix well.
  • Add the Campari, Tequila & Passion Fruit juice.
  • Shake well.
  • Strain into a 8 oz.collins glass. Spritz the top with soda.

A CHEAT'S BORDELAISE SAUCE



A Cheat's Bordelaise Sauce image

Classic bordelaise sauce, which can transform shoe leather into strip steak, is made with veal stock, demi-glace and time -- a lot of time. Here, though, you'll use pan drippings from pork chops, simmering them with a red wine reduction until the two combine into an unctuous, rich sauce that flanks the old methods. Strain the whole thing, stir in a little butter and seasonings, and drizzle it over the pork chops. This takes most of a bottle of pinot noir, so choose the one you won't mind finishing off in the kitchen yourself, alone with your heat and creativity.

Provided by Sam Sifton

Categories     condiments

Time 20m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 shallot, chopped
1 clove garlic, chopped
2 stems fresh thyme
1 bay leaf
3 cups pinot noir or other red wine
Pan drippings from pork chops or 2 tablespoons demi-glace, preferably homemade
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper to tast

Steps:

  • Pour the olive oil into a large saucepan, place over medium-high heat and add the shallot and garlic and then the thyme and bay leaf. Cook until the shallots are light brown, then add the wine, lower the heat and simmer until reduced to about 1/2 cup.
  • Add the pan drippings from the chops or the demi-glace if you have it. Simmer for an additional 5 to 10 minutes and then strain into a clean saucepan. Return to medium heat until warm and whisk in the butter and season with salt and pepper to taste. Serve immediately drizzled over the pork chops.

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