Celebrity Chef John Rivera Sedlar and Mixologist Pablo Moix, have teamed up with the National Honey Board, to create an exotic and exclusive tapas and cocktails menu for the end of Summer, using 100% Pure Honey.
Enjoy Chef Rivera Sedlar’s unique blend of Spanish influences and the American
Southwest and try your hand at some Skewers of Cumin Chicken with Yoghurt
Lemon Honey Dipping Sauce or a Pintxos Salad with Seville Oranges, Roasted Beets and Idiazabal Cheese with Honey Medjol Date Vinagreta.
The tapas Chef Rivera Sedlar features using 100% Pure Honey can easily be prepared in your own kitchen thanks to his careful selection of ingredients that fuse together, delivering delicious results. Just remember to use only 100% Pure Honey, which adds unique flavor and texture no other ingredient can match.
Once you’ve served the tapas and aroused your guests’ taste buds, allow Mixologist Pablo Moix’s undeniable passion for mixing drinks to guide you as you prepare some of the most refreshing honey-based cocktails, like the stout Jaime Molido or the sultry and spicy Mari Mercedes. There are few better earthly ways to stimulate your gatherings than with these honey-based cocktails.
But why settle for just a few dishes and drinks when you can learn how to make a variety of signature creations using 100% Pure Honey that will leave your family and guests impressed, satisfied, and wanting to know how you do it? All honey-based recipes by John Rivera Sedlar and Pablo Moix can be found exclusively on www.mielpura.org.
JAIME MOLIDO
Ingredients:
3/4 oz. Home Made Clover Honey Syrup (2 parts 100% pure Clover Honey and 1 part water)
2 oz. Honey Vodka
3 Fresh Blackberries
3/4 oz. Freshly squeezed lemon juice
Garnish: Blackberry jam (3 blackberries & 1/2 oz. 100% pure honey)
Directions:
In a pint glass add all spirits and mixers, add ice and shake vigorously for 6 seconds. Strain in a Collins glass filled half way with cubed ice. Top off with crushed ice. Then crown with hand made jam.
MARI MERCEDES
Ingredients:
1/2 oz. Home Made Clover Honey Syrup (2 parts 100% pure Clover Honey and 1 part water)
2 ¼” Slices Serrano Chili
2 oz. 100% Agave Tequila
3/4 oz. Elderflower liqueur
3/4 oz. Freshly squeezed lime juice
1/4 oz. Freshly squeezed orange juice
Garnish: Serrano chili slice
Directions:
In a pint glass, crack Serrano chili slice.
Add all spirits and mixers, add ice and shake vigorously for 6 seconds.
Strain in a super fine sugar rimmed cocktail glass and garnish with an additional slice of chili.
EL FULO
Ingredients:
3/4 oz. Home Made Clover Honey Syrup (2 parts 100% pure Clover Honey and 1 part water)
3 each - Lemons wedges
8-10 Mint leaves
2 oz. Dry Gin
1 oz. Gin
Garnish: Powdered sugar dusted mint sprig & lemon peel
Directions:
In a pint glass hand press lemon wedges and mint leaves.
Add all spirits and mixers, add ice and shake vigorously for 6 seconds.
Strain over fresh ice in a Old Fashioned glass.
Crown with crushed ice.
SKEWERS OF CUMIN CHICKEN
WITH YOGHURT LEMON HONEY DIPPING SAUCE
serves 6
Ingredients:
For the lemon honey dipping sauce:
1.5 tablespoons 100% pure honey
2.5 tablespoons fresh lemon juice
1.5 cups Greek plain yoghurt
1.5 teaspoon sea salt
¼ teaspoon fresh ground black pepper
For the chicken skewers:
2 tablespoon toasted whole cumin seeds ground in a spice grinder
1 teaspoon sea salt
12 bite size cubes of fresh chicken from the breast or thighs
6 small blanched cippolini onions
12 wooden skewers soaked for 2 hours in water to prevent burning
In a mixing bowl, combine the 100% pure honey, lemon juice, yoghurt, salt and pepper. Stir gently then refrigerate for at least 2 hours before serving.
With a sharp knife cut from the breast or thighs the 12 cubes of chicken, about 1 inch by 1 inch, meat only – no skin.
In a shallow pie pan stir together the salt and cumin powder.
Remove the skewers from the water and place 2 pieces of chicken per skewer with an onion in between each of the cubes of chicken.
Roll each skewer in the cumin mixture being sure to coat each side of the chicken.
On a hot griddle or in a hot cast iron skillet place about 2 tablespoons of olive oil.
Once the oil is hot, gently place the skewers to cook being sure to rotate to cook each side of the chicken.
Cook the chicken for about 2 minutes each side.
Serve with the dipping sauce.
PINTXOS SALAD WITH SEVILLE ORANGES,
ROASTED BEETS AND IDIAZABAL CHEESE -
HONEY MEDJOOL DATE VINAGRETA
serves 6
Ingredients:
For the honey medjool date vinagreta:
1.5 tablespoons 100% pure honey
7 dried seedless medjool dates
2/3 cup extra virgin olive oil
¼ cup water
¼ cup sherry vinegar
1 teaspoon salt
½ teaspoon white pepper
For the beets and oranges:
1 Seville oranges
2 large beets
¾ pound Spanish Idiazabal cheese
24 perfect medium baby spinach leaves
In a blender combine the 100% pure honey, dates, water, vinegar, salt and
pepper. Pulse until the dates have pureed then slowly drizzle in the oil. Do not over blend. Refrigerate.
Bring a medium size pot with salted water to a boil. Add the unpeeled
beets, lower the flame to a medium boil and slowly cook the beets for about 90 minutes until it becomes easy to insert a paring knife to the center of the beet. Cool the beets then gently peel them and refrigerate them.
With a serrated knife carefully peel the oranges pith and all.
Slice the oranges into discs and refrigerate.
Slice the cheese into 1/16 inch thick pieces shaping them like triangles.
In the middle of a rectangular plate, alternate slices of beet, orange, cheese and spinach then with a spoon “drop and drag” the honey date vinagreta dressing over the beets, orange and cheese.
Repeat 2 or 3 times per plate.
ANTICUCHOS OF WHITE SEABASS
WITH AJI CHILE HONEY MARINADE AND SEMILLA SALSA
serves 6
For the aji chile honey marinade:
1.5 tablespoons 100% pure honey
2 pickled Peruvian aji chiles available in Latin grocery stores
salt to taste
For the semilla salsa:
3 tablespoons olive oil
½ cup black and white sesame seeds mixed
1 cup peanut and pumpkin seeds mixed
15 chiles de arbol stems and seeds removed
For the Seabass:
6 2.5 ounce portions scaled seabass fillet with skin left on
3 tablespoons grape seed oil
Directions:
Stem and seed the aji chilies and chop to achieve a smooth paste.
In a mixing bowl combine the 100% pure honey and the chile paste with salt to taste.
In a hot skillet over medium heat, cook the chiles de arbol careful not to burn them. Remove the chiles with a slotted spoon into a food processor and pulse until chiles are chopped but not a powder.
In the same pan, toast all the nuts and seeds until golden for about 3 minutes.
Return the chiles to the pan with the nuts and cook 1 more minute. Add salt to taste.
On a cutting board, season the fish fillets on both sides with salt and black pepper.
With the skin side down brush a generous amount of the chile honey marinade on top side.
In a sautee pan heat the grape seed oil.
Once the oil is hot, place the seabass with skin side down.
Cook until the skin is crisp.
Turn the fillet over and finish cooking for 1 minute in the oven.
Place 2 tablespoons of the salsa on a small plate and top with the fish and a dollop of aji chile honey marinade.
SHRIMPS MOJITO TAPAS
WITH HONEY RED PEPPER MINT DRESSING SALADETTE
serves 6
Ingredients:
For the honey pepper mint dressing:
1.5 tablespoons 100% pure honey
1.5 tablespoons finely minced red bell peppers
¾ cup fresh mint
¼ cup fresh cilantro leaves only
3 tbsp extra virgin olive oil
2 tablespoons fresh lemon juice
2 garlic cloves
pinch of sea salt
1.5 cups frisee lettuce washed and roughly chopped
6 large radicchio leaves
For the shrimps:
1 dozen large shrimp peeled and deveined
½ large Spanish onion quartered
1 tablespoon pickling spice (wrapped and tied in cheesecloth)
1 bunch chopped fresh cilantro
Diretions:
Combine in a blender the 100% pure honey, lemon juice, garlic, mint, cilantro and salt. Pulse until bended.
Drizzle in the oil. Fold in the red peppers. Refrigerate.
In a large pot, combine the onion, pickling spice and cilantro with 3 quarts of water. Bring to a boil.
Simmer for about 10 minutes to flavor the water.
Add the shrimp, cover and cook for about 3.5 minutes until the shrimp are cooked. Remove the shrimp with a slotted spoon and plunge them into an ice bath until they cool.
Drain the shrimp.
In a bowl, toss the shrimp with ½ of the dressing and in another bowl, toss the frisee with the other half of the dressing.
Place the radicchio leaves on large chilled plates.
Fill each leaf half way with frisee and top with 2 shrimps each.
About the National Honey Board
The National Honey Board is a federal research and promotion board under USDA oversight that conducts research, marketing and promotion programs to help maintain and expand markets for honey and honey products. These programs are funded by an assessment of one cent per pound on domestic and imported honey.
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