Field Notes

Habanero Blackberry Bourbon

This slightly sweet and very spicy cocktail with apple cider and muddled blackberry is perfect for a fall afternoon. 

  • 2 fl oz bourbon 
  • 2 fl oz apple cider 
  • .5 fl oz habanero simple syrup (or plain simple if you want to skip the spice)
  • .5 oz fresh lemon juice
  • 4 blackberries 
  • orange twist 

Combine bourbon, cider, simple syrup and lemon in a shaker and stir with ice. 

In a mason jar or high ball, muddle blackberries. 

Add ice and strain bourbon mixture. 

Garnish with orange twist. 

Mexicue Smoky Margarita

This smoky spin on a classic margarita hits the smoky, sweet, spicy sweet-spot. 

  • 1 oz tequila 
  • 1 oz mezcal 
  • 2 oz fresh squeezed lime juice
  • 1 oz chili simple syrup
  • 2-3 dashes mole bitters

Rim glasses with chili salt if that rocks your socks. 

Add tequila, mezcal, lime juice, simply syrup and bitters to a shaker filled with ice. 

Shake well and strain into rocks glass with fresh ice. 

Garnish with lime wedge. 

Habanero Simple Syrup

We're doing a spin on our classic Chili Pepper Simple Syrup recipe with habaneros for a blackberry bourbon cocktail this weekend. 

  • 1 cup water
  • 1 cup sugar 
  • 3-6 fresh habanero chilies, depending on how spicy you want thigns

Heat water to slow simmer. 
Add sugar and chilies and  simmer for 10-15 minutes. 
Cool & strain. 

Green Chili Queso Mac & Cheese

With Fall upon us and restaurants not fully open, we thought we would make it even easier to enjoy our infamous Green Chili Queso Mac & Cheese.  The key is folding in fresh warm salsa verde which adds a layer of bold flavor and spice to the creamy Mac & Cheese. 

  • 3 tablespoons butter
  • 2 tablespoons flour 
  • 2 cups milk, warm 
  • 2 cups salsa verde, warm 
  • 1 lb dried pasta (we like small interesting shapes but anything will do)
  • 3 cups jack cheese
  • 3 cups white cheddar cheese
  • 1/2 cup grated cotija cheese (plus more to garnish)
  • pickled chilies for garnish 

Warm milk and salsa verde together in a small sauce pan.

Melt butter over medium heat in a large sauce pan until just starting to brown. Add flour and whisk vigorously. Cook for a minute or two until well combined and starting to get more color. 

One cup at a time, start adding the milk & salsa verde combo. After the first cup, the mixture will tighten up and then loosen as you add more and more.

After all the liquid has been added, start slowly adding the cheeses and continuing to stir so they are fully incorporated into the sauce. Continue cooking until the sauce reduces to a nice, thick queso consistency. Keep warm over very low heat. 

Cook pasta according to package instructions until al dente. Add to the queso sauce. If you want you can torch or broil in a cast iron skillet or dutch oven to brown the top, but it's perfectly fine without that... we almost prefer the extra creaminess. 

Garnish with additional cotija and pickled chilies. 

Quick Pickled Veggies

This is the season for fermenting garden veggies. Properly fermenting is long and slightly tricky but worth it. A much easier process is a “quick pickle” which we do this all the time at home and at the restaurant.

These are quick pickled daikon radishes with coriander seeds we let sit in hot rice wine vinegar, salt & a bit of sugar for a Korean BBQ feast last weeken

You can follow the same recipe / process for any thinly sliced vegetables (a mandolin is great for getting consistent thin slices). 

  • 1 cup rice wine vinegar (or another vinegar you like or have available) 
  • 1 teaspoon sugar
  • 1 tablespoon salt 
  • Small bowl of thinly sliced veggies - about a cup or two

You can heat the vinegar and dissolve the sugar and salt, and then pour it over the veggies. Or if you want to speed things up even more, just whisk the vinegar and sugar/salt like a madman and it will mostly dissolve. Let the veggies sit for an hour or two and you're in business. Store in the fridge.