½ cup tamarind paste
2 tablespoons apple cider vinegar
2 tablespoons malt vinegar
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons Herradura tequila
Combine all ingredients in a sauce pan. Reduce for 20 minutes on low heat or until a honey consistency
HERRADURA SALMON & CHAYOTE PURÉE
6 8oz pieces Scottish Salmon
1 chayote, peeled and cut into quarters
1 whole Chile guero/or banana pepper, cut in 3 pieces (include seeds)
1 fresh garlic clove
1 teaspoon salt
½ cup heavy cream
Heat a sauté pan on medium heat and add 4 tablespoons olive oil. Sear fish for 3 minutes each side. The fish should be cooked medium.
After fish is seared, add tamarind glaze.
Combine chayote, Chile guero, garlic, salt and heavy cream in a sauce pan. Add approximately 2 cups water and cook for 20 minutes or until chayote is tender. Once chayote is tender, puree all ingredients in a blender to a paste consistency.
CHARRED BRUSSELS SPROUTS
4 cups medium sized Brussels sprouts (cleans and halved)
1 teaspoon crushed Chile piquin (or crushed red pepper)
2 tablespoons extra virgin olive oil
Salt to taste
Sauté sprouts with olive oil for 4 minutes or until tender. Add the Chile piquin and season with salt.
*Line bottom of plate with chayote purée, then add Brussels sprouts and Salmon with tamarind glaze on top.
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