Kitchen Notes

Chorizo Cornbread Stuffing

  • 8 cups of cornbread
  • 1 cup celery, diced
  • 3 cups White onion, diced
  • 1 cup Poblano, diced
  • 1 cup Jalapeno (diced and deseeded)
  • 1 cup Red Pepper(diced)
  • 1 tablespoon garlic, minced 
  • 4 cups diced chorizo 
  • 1.5 cups scallions, finely chopped
  • 1.5 cups cilantro, finely diced
  • ¼ cup sage, finely diced 
  • 1 tbsp of fresh thyme leaves
  • ½ cup olive oil
  • 1.5 tablespoon Smoky Chili Salt

Add oil to medium sized pot and place on high until oil starts to slightly smoke.

Add diced chorizo and cook for a few minutes until chorizo starts to brown.

Add the rest of the ingredients expect the cornbread, smoked chili salt and .5 cup of both cilantro and scallions. Sautee mixture until all vegetables are translucent (about 10 minutes).

Once mixture if cooked remove from heat and place in a large mixing bowl, take cornbread and crumble directly on to the vegetables and mix until cornbread has soaked up any moisture.

Once fully mixed, add the Smoky Chili Salt and remaining scallions and cilantro, and mix one more time.

Spiced Pumpkin Tacos

Here's the recipe for our farmer's market taco challenge from today... a spiced (and spicy!) roasted pumpkin taco with shaved duck prosciutto, herb slaw, tequila pickled chilies and creamy chipotle. We'll keep the recipe vague so you can rif on it easily but feel free to DM us on Instagram if you have questions!   

  • Corn tortillas, grilled with butter 
  • Herb Slaw (mess of herbs & greens dressed in citrussy vinaigrette)
  • Cubed & Roasted Pumpkin (~425 for ~30 or until slightly charred and cooked through)
  • Duck Prosciutto, very thinly sliced
  • Pickled Chilies (we pickled very fiery little wiri wiri chilis in @g4tequilas extra anejo and cider vinegar
  • Drizzle with some spicy, creamy sauce (such as chipotle spiked yogurt)
    Garnish with cilantro & scallions

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. 

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