Miscelaney

Here’s the final installment from the Daily Candy and the Patrón Social Club Perfect Pairings event. After my tequila tasting course I’m ready to unabashadley bring on all three* of these tequila-inspired, liquid divinities (someone else is going to have to do the cooking part). Enjoy!

*see Perfect Pairing #1 and Perfect Pairing #2

SIDECAR ANEJO paired with CHORIZO AND ROASTED RED PEPPER MILLE-FEUILLE

Sidecar Anejo
Serves 2

Ingredients
1 oz. Jo’s Orange Cognac (or Patrón Citrónge)
1 oz. Patrón Añejo
1 oz. fresh-squeezed lemon juice

1. Mix the ingredients in a shaker half full of ice.
2. Strain and serve in a sugar-rimmed glass.
3. Garnish with a strip of lemon rind.

Chorizo and Roasted Red Pepper Mille-Feuille
Serves 8

Ingredients
2 ½ lbs. mixed bell and shisito peppers
2 lbs. fresh chorizo
4 eggs
1 c. orange cells (individual grains of orange)
1 c. orange supremes (sections of orange free of pit, skin, and pith)
Chives for garnish

1. Blister whole peppers directly on a stove top over high flame so that the skin turns black.
2. Immediately place in paper bag, rolling the top closed so that the steam can’t escape. Wait 15 minutes.
3. Peel and core peppers, leaving a section that can be flattened.
4. Slice chorizo lengthwise into ⅛ inch-thick slices.
5. In a lasagna pan, layer different peppers, alternating each color and type with chorizo.
6. Whisk the eggs and pour over combination.
7. Bake at 300˚F for 40 minutes.
8. Cut into sections, plate, and garnish with orange cells, chopped chives, and segments on the side.

*Photo courtesy of Daily Candy’s & Patrón Social Club’s Perfect Pairing Event. Recipe courtesy of executive Chef Colin Kruzic at Jo’s restaurant NYC

Jo’s
264 Elizabeth Street
New York, NY 10012
212.966-9640
www.josnyc.com