Ruby Red And Tarragon Paloma Recipes

RUBY ROSE PALOMA

Steps:

• In a small pitcher, combine the first 4 ingredients., Mix salt and sugar on a plate. Moisten the rims of 2 cocktail glasses with water. Hold each glass upside down and dip moistened rim into salt mixture. Discard remaining salt mixture., To serve, fill glasses with ice. Add half the grapefruit juice mixture to each; top with grapefruit soda and grapefruit slices.

TAMARIND CHIPOTLE-RUBBED CARNITAS TORTAS

Steps:

• For the carnitas: Cut the pork into 2-inch cubes and set aside. Add the tamarind paste, brown sugar and chipotles to a blender and puree until smooth. Rub the pork cubes with the marinade, then place in a pressure cooker along with the orange juice, tamarind soda and lard. Lock the pressure cooker according to the manufacturer's instructions and set to pressure cook on high for 1 hour. Follow the manufacturer's instructions for releasing the pressure, then let sit for 15 minutes. Remove the pork and let cool slightly, then shred with two forks.
• For the black beans: Fry the black beans in a saucepan with the lard, then transfer to a blender and pulse until coarsely blended.
• To serve: Spread a spoonful of mayonnaise on each roll, then add some refried beans on the bottom half of each. Top with the shredded carnitas, red onion, avocado, cilantro leaves and the top half of the roll.
• Heat a cast-iron skillet over medium-high heat. Add a thin layer of vegetable oil. Place the sandwiches in the skillet and use another cast-iron skillet to weigh down the sandwiches until crispy on the first side, about 2 minutes. Flip and repeat, about 2 minutes more.

RUBY RED AND TARRAGON PALOMA

Steps:

• Rub the rims of 4 to 6 cocktail glasses with some of the grapefruit juice, then dip into the salt. Fill each glass with ice and set aside.
• Muddle the tarragon and sugar in a large cocktail shaker. Add the grapefruit juice, mezquila and ice. Shake vigorously for 20 seconds, then strain, pouring into the salted glasses. Top with the club soda.

POTATO SOUP WITH BACON, CHEDDAR BREAD PUDDING AND FRIED EGG

Steps:

• For the potato soup: In a large saucepot, melt 2 sticks butter. Add the onions and cook until tender and lightly caramelized, approximately 10 minutes. Add the potatoes and cover with water. Bring to a light simmer, then add the remaining 2 sticks butter and simmer until the potatoes are tender, approximately 20 minutes. Add the entire mix to a blender and blend until smooth. Pass through a fine chinois or mesh strainer and keep warm.
• For the bread pudding: In a large bowl, combine the bread, cheese, cream, eggs and thyme and mix thoroughly. Press into six 2-inch ring molds until dense and set.
• For serving: In a cast-iron pan, grill the disks of bread mixture in butter until crispy on all sides and melty in the middle, approximately 2 minutes per side.
• Fry the eggs in a nonstick pan. Using a ring mold, cut each egg into a perfect circle. Place on top of the crisped bread pudding in a bowl. Pour the potato soup around the bread pudding and serve.

BUTTER-POACHED LOBSTER ROLLS WITH CELERY FENNEL SLAW

Steps:

• Bring a large pot of salted water to a boil.
• Remove the claws and tails from the lobsters. Boil the tails for 1 minute and the claws for 4 minutes, then remove from the water. Immediately remove the meat from the shells and set aside.
• Add the oil to a medium saucepan over medium-high heat. Add and sweat the onions, garlic and bay leaves until the onions are translucent, about 3 minutes. Carefully add the vermouth and reduce until dry, about 2 minutes. Add the cream, then reduce by two-thirds, until thick. Slowly whisk in the pound of butter little by little until fully emulsified. Add the lobster tail and claw meat to the butter cream sauce and poach over low heat at 165 degrees F until cooked through, 7 to 10 minutes. Remove the lobster from the pan and allow to cool just to the touch. Rough chop and set aside.
• Add the mustard seeds, vinegar, sugar and 1 tablespoon kosher salt to a small saucepan and bring to a simmer. Meanwhile, separate the celery into stalks. Using a Japanese mandoline, slice the celery into paper-thin strips. Cut the fennel bulb into quarters. Using the Japanese mandoline, slice the fennel bulb paper thin.
• In a medium bowl, toss the celery slices, fennel slices, mustard oil and 2 tablespoons pickled mustard seeds. Taste and adjust as desired with more mustard seeds. Keep cool until ready to serve.
• In a 12-inch cast-iron pan, melt the remaining 2 tablespoons butter and griddle the buns, top side-down, over medium-high heat until golden brown.
• Open the buns and fill with spoonfuls of the lobster mixture. Top with a handful of the slaw and garnish with the reserved fennel fronds.

RUBY RED GRAPEFRUIT CAKE

Steps:

• Spray a large Bundt pan with nonstick baking spray. Preheat oven to 350 degrees F.
• Sift together flour, sugar, baking powder, baking soda and salt. Then put mixture into a stand mixer add eggs, and mix until combined. Then add oil; mix until blended. Next add grapefruit and orange juices, and banana and mix until smooth and creamy. Lastly add sour cream and zests; just mix until combined and smooth.
• Put cake batter into a 10-inch the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
• When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top. I use a straw; be neat about it. Pour Glaze Sauce on partially cooled cake. Let cool about 1 hour and serve. We like it with a scoop of dream sickle ice cream on the side and a sprig of mint.
• This could be a layer cake with cream cheese icing.
• Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time. Stir in zest and pecans.