Kitchen Notes

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. 

Montauk Margarita

 

  • 3-4 cubes fresh pineapple
  • 1 oz tequila blanco 
  • 1 oz coconut liquor
  • 1/2 oz triple sec
  • 1/2 oz lime juice
  • 1 1/2 oz lemon juice
  • lemon or lime wedge for garnish 

Muddle fresh pineapple in a cocktail shaker.

Add remaining ingredients in shaker with ice & shake until slightly foamy.

Pour into rocks glass filled with ice. 

Garnish with lemon twist. 

Mexicue Michelada

The key to our house michelada at Mexicue is the sangria base which is packed with spice, citrus and umami. And we our preferred beer is the Clara by our friends over at Monopolio.

  • tajin spice 
  • 1/2 oz lime juice
  • 1.5 oz sangrita
  • 1 bottle or can of cold beer (preferably Monopolio Clara)
  • lemon or lime wedge for garnish 

Rim a pint class with tajin spice. 

Fill with ice and add lime juice and sangrita. 

Serve with cold beer and garnish with a lime or lemon wedge. 

Smoky Sangrita

Sangrita is one of our favorite weapons in the kitchen and at the bar for injecting tons of smoky, spicy, umami flavor into drinks. It's the base for our house Bloody Mary and Michelada, and the perfect counterpart to a glass of mezcal for sipping. 

  • 1 cup tomato juice 
  • 1 cup hot sauce (makes sure you use something with chipotle for that sweet smoky hit)
  • 1 cup orange juice 
  • 1/3 cup fresh lime juice 
  • 1/3 cup kosher salt 

Add ingredients to a large pitcher and keep cold. You can also blend for a couple minutes to get everything extra smooth but it's not necessary. Keep refrigerated. 

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