Makes one drink

Ingredients

1 ounce tequila  blanca (*Espolon)
1 ounce mescal (*Del Maguey Minero)
1 ounce elderflower liquor
1  ounce Blackberry-Sage Hibiscus Syrup (recipe follows)
½ ounce lemon juiceSweet Smoke Sage Salt (recipe follows)
Blackberry & sage leaf  garnish
2 drops of Bittermans Burlesque bitters

Directions

Shake in a shaker filled with ice and strain into a martini glass or coup.  Garnish with a floating, fresh blackberry rolled in the Sweet Smoke Sage Salt and a fresh sage leaf laid over the top of the glass.

Blackberry-Sage Hibiscus Syrup

Makes 2 cups of syrup

Ingredients

1   cup water
¾  cup honey
1 tablespoon dried hibiscus flowers
3 tablespoons fresh sage leaves
¼ cup fresh blackberries

Directions

Combine all ingredients in a medium saucepan, gently whisk to incorporate honey.  Bring to a boil and then reduce to a simmer and let infuse and cook for about 7-8 more minutes.  Take off heat and let cool completely.  Blend the mixture in a blender until smooth and strain so that a smooth and silky syrup is created.  Refrigerate.

Sweet Smoke Sage Salt

Makes about  ½ cup of salt

Ingredients

1 tablespoon fresh sage leaves
2 teaspoons lemon zest
2 tablespoons turbinado sugar
1 tablespoon smoked black salt ( coarse)
A few drops of Bittermans Burlesque Bitters

Directions

Using a mortar and pestle, grind the sage leaves, the lemon zest and the sugar until a granular powder is formed.  Add the salt and grind gently, only to incorporate the flavor and only to slightly grind up the salt.  Add the drops of bitters and mix well.  The final product should be a granular and wet sand like mixture.

*Espolon Tequila is a boutique brand of Tequila made in Arandas, Jalisco, Mexico.  It was started by an ex Herradura employee and has quickly become one of the best cocktail tequilas on the market, lesser known in the USA. This soft and silky tequila is a bit citrusy with some black pepper notes.

*Del Maguey is a brand that produces ORGANIC “single village” mescals in the Oaxaca region of Mexico. Each village produces their own sub brand that is unique to their lands and their techniques, using ancient practices that the indigenous people have been using since before the Spanish conquest.  A distinct character results from each village.  The Minero sub-brand has a nose of flower essence, vanilla and figs with a burnt honey flavor and a bit of lemon.  Its deep and warm and sweet all the way to the finish.

Makes 2 cups

Ingredients

2 dried guajillo chilies, stems removed, broken
2 dried red chilies, stems removed, broken
2 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon caraway seeds, toasted
2 teaspoons rainbow peppercorns, toasted
3 garlic cloves
1 bell pepper, roasted & peeled
2 red (fresh) jalapeno peppers, roasted & peeled 
1 tablespoon lemon zest
3 tablespoons lemon juice
2 teaspoons salt
2  tablespoons olive oil
2-3  tablespoons fresh mint leaves (optional)

Directions

Place all ingredients in a blender and blend until smooth and spices are broken apart and the sauce is smooth.  Can be stored in the refrigerator for up to 1 month.

Serves 5

Ingredients

5 large dry sea scallops
Salt
Citrus chili pepper*
2 tablespoons olive oil
2 tablespoons Spring Herbs & Greens Butter*
2 tablespoons Israeli Schug Butter*
2 tablespoons white wine

Directions

Rinse the scallops and pat them dry.  Place the scallops on a plate and sprinkle generously with salt and lemon chili pepper.  Let stand at room temperature for about 5-10 minutes.  Heat the olive oil on high heat until hot.  Place the scallops in a pan, making sure there is room between all of them.  The scallops should sear on the first side about 1.5-2 minutes. Using a pair of tings make sure the bottom is seared and then flip over.  The opposite side should only need to cook about 1 minute.  Remove the scallops from the hot pan and let sit a second before serving, this will allow them to finish cooking.  Reduce the heat to a medium.  In the hot pan add two tablespoons of the butter of choice and stir well with a spatula, removing the bits from the bottom of the pan.  Add the wine and cook about 1 minute maximum or until there is a thick butter sauce left.  Pour over the scallops and serve!

Spring Herbs & Greens Butter

Makes 1 – 1 ½ cups butter

Ingredients

1 stick butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh dandelion greens, chopped fine
1 tablespoon fresh spinach, chopped fine
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Israeli Schug Butter

Makes 1 -1 ½ cup butter

Ingredients

Pinch of coriander seeds, cracked
1 teaspoon rainbow pepper corns, cracked
1 cardamom pod, cracked
½  teaspoon cumin seeds
Pinch of caraway seeds
1 stick of butter
3 cloves garlic, chopped superfine
4 tablespoons cilantro leaves, chopped super fine
1 green chili, chopped superfine
½ teaspoon lemon zest
1 teaspoon lemon juice

Directions

Toast all the spices in a small thin bottomed pan on high heat for a about 45 seconds or until they start to crackle and pop, make sure you are moving the pan constantly during this process.  In a small mixing bowl combine all the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify

Serves 5

Ingredients

For the ice cream

2 eggs
1 cup turbinado sugar
1 cup heavy cream
2 cups whole milk
1 whole vanilla bean, split and scraped
2 tablespoons fresh ginger, chopped fine (chopped not grated)

For the topping

1 vanilla bean, split, scraped and cut into pieces
3 blood oranges, halved and sliced thin ( peels on)
2 tablespoons turbinado or raw sugar
1 chai tea bag or 1 tablespoon fresh ground chai tea/spices
½  cup chopped pistachios
Pinch of salt

Directions

Whisk together the eggs and the sugar until a creamy whipped consistency occurs, add the heavy cream and continue to whisk until a smooth cream is formed.  Meanwhile bring the milk, fresh ginger and vanilla bean to a boil in a medium sauce pan, making sure not to burn the milk by stirring often.   When the milk is boiling  reduce heat to a medium low and continue to stir.  Add about a half of a cup of the hot milk to the cream and egg mixture and stir.  Slowly pour the cream and egg mixture into the hot milk, whisking slowly the entire time.  Continue to cook on a medium to low heat until he mixture thickens and a velvety custard like consistency forms, about 4 minutes.  Take the mixture off the heat and place in a stainless steel bowl and cool completely and chill.  When fully chilled process the ice cream in a n ice cream maker.

Pre heat oven to 400° F.  In a large bowl  combine all the ingredients and toss together until all the citrus is coated nicely.  Place the mixture on a large flat baking sheet, making sure the blood oranges are arranged flat.  Bake for about 7-8 minutes.  Turn the oven to broil and finish for about 2 minutes, making sure that the citrus brown and crisp or caramelize but not burn. Serve warm over the ginger ice cream.

Ingredients

5 cups spring seasoning essence water * water  seasoned with the following: 1 teaspoon cracked black pepper corns, 2-3 lemon ends or slices, 1 garlic clove, smashed, fennel fronds or a few greens ends and tips fine, 1 teaspoon salt
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
2 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon dandelion greens, chopped fine
1 cup parmesan cheese, grated
Salt
Freshly ground pepper

Directions

In a medium sized saucepan bring seasoned water to a boil and then reduce to warm and let simmer for ten minutes before starting, allowing time for the water to capture the essence of the seasoning and keep simmering on a separate burner while making risotto. In a separate medium saucepot, heat olive oil  and lemon zest to a medium heat and add shallot. Cook shallot until translucent, about 3-4 minutes. Add the rice, , stir the rice until all of it is covered in the oil and let cook for a few seconds.  Next add the white wine, herbs and the lemon juice and stir well. Cook for about 2-3 minutes. Next, add 1 cup liquid, reduce liquid, almost completely and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 20 minutes. Tasting as you near the end for desired consistency. Remove from heat, and finish with the parmesan cheese. Season with salt and pepper.  Serve with a little spring greens butter on top.

Spring Herbs & Greens Butter

Makes 1 – 1 ½ cups butter

Ingredients

1 stick butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon fresh mint, chopped fine

1 tablespoon fresh parsley, chopped fine

1 tablespoon fresh dandelion greens, chopped fine

1 tablespoon fresh spinach, chopped fine
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Serves 6

Ingredients

6 large scallops, (side muscle removed) and sliced thin and cut into strips
2 teaspoons salt
Juice of 1 lemon
Juice of 1 lime
Juice of ½ orange
2 tablespoons champagne vinegar
1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon lime zest
1 teaspoon ginger, chopped fine or grated
2 teaspoons fresh red chili, de-seeded and sliced  into super thin strips any length no more than half an inch
1 teaspoon fresh green chili, de-seeded and sliced  into super thin strips any length no more than half an inch
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh mint, chopped fine
2 baby fennel bulbs, shaved thin
Baby Arugula ( handful)
Lemon sliced, sliced thick enough to hold goods on top
Flake salt

Directions

Place the sliced scallops in a large bowl and sprinkle with salt, let sit for a few minutes. In separate bowl whisk together the citrus juice, oil, zest, chilies and herbs until well combined. Pour over the scallops and mix well. Let stand in the refrigerator for about 20 minutes before serving.  Add the shaved fennel in to the mixture in the last 5 minutes before serving, mix well.   For serving, arrange the lemon sliced on a flat surface, wooden cutting board, or serving dish.  Lay a few baby arugula leaves down over the lemon slices ( about 3-4 depending on the size of the leaves, you want it to be flat).  Add a spoon full of the scallop crudo a top the lemon making sure you get even amounts of scallop and fennel and chilies, you may even have to add fennel and chilies or extra scallop piece by hand.  Sprinkle the finished goods with a tiny pinch of flake salt.  To eat pick up the lemon slice like it is an oyster shell and slide the crudo into your mouth!

Makes 1 pitcher

Ingredients

2 tablespoons fresh mint leaves
2 tablespoons fresh ginger, peeled and chopped fine
½ cup sugar
¾ cup water
1 cup fresh grapefruit juice
½ cup fresh fennel juice (juiced with fennel fronds) 
Ice
Seltzer water

Directions

In a medium sauce pan combine the mint, ginger, sugar and water.  Bring to a boil while stirring to dissolve all the sugar.  Reduce heat and simmer for about 5-10 minutes.  Take of the heat and set aside to cool completely.  Strain.  In a large pitcher filled with ice, place the ginger syrup, carrot and lime juice and stir well, fill with seltzer to taste.

Makes 2 cups

Ingredients

½  teaspoon coriander seeds
1 teaspoon rainbow pepper corns
1 cardamom pod, cracked
1 teaspoon cumin seeds
½  teaspoon caraway seeds
3 cloves garlic2 cups cilantro leaves
4 -6 hot green chilies, chopped (any type is fine- Serrano, jalapeño, cayenne a combination of them all is best)
½ cup olive oil
½ teaspoon lemon zest
1 teaspoon lemon juice

Directions

Place all the ingredients in a blender and blend until smooth.  An emersion blender can also be used.  Store in the refrigerator for up to three weeks.  Use on eggs, meats, fish and vegetables.

Serves 6

Ingredients

½  teaspoon coriander seeds
1 teaspoon rainbow pepper corns
1 teaspoon cumin seeds
1-2 cups red cherry tomatoes, halved
4 cloves garlic, chopped course
1 medium shallot, chopped fine
2 teaspoons smoked paprika ( Turkish variety if you can get your hands on it!)2 teaspoons salt
2 tablespoons olive oil
2 cups red lentils
2 cups water
3 cups vegetable broth
Salt to taste
Yogurt
Fire Hot Yemini Zhug (recipe follows)

Directions

Heat oven to 400 ° F.  In a small thin bottomed pan on medium heat, toast the spices until they start to pop and char slightly, making sure to shake the pan and flip the seeds/spices so they don’t burn and stick.  The process should take about 1 minute in total.  Using a mortar and pestle grind the spices into a course mixture, like course pepper.  If you do not have a mortar and pestle you can use a flat bowl  on a wooden cutting board to push down and crack, sliding the bowl over the seeds until they care crushed.  In a medium mixing bowl combine the tomatoes, garlic, and shallots and sprinkle the spice mixture over the top.  Add in the smoked paprika and the salt and stir.  Drizzle with olive oil and toss until all the tomatoes are well coated in the spices and oil.  Roast in the oven for about 20 minutes or until cooked and slightly charred on the edges.

In a heavy bottom pan combine the lentils and the water and cook on medium high heat until most the water is absorbed and the lentils begin to soften.  Add a little salt, the roasted tomatoes, making sure to get all the scraping from the roasting pan,  and the vegetable broth and reduce heat to simmer.  Simmer for about 20 minutes, making sure to add more water if the soup begins to get too thick.  Take off heat and let sit for about 30 minutes before re-heating to serve, again adding more water before re-heating if the soup is to thick.  Serve garnished with a yogurt dollop and zhug sauce drizzled over the top.

FIRE HOT Yemini Zhug

Makes 2 cups

Ingredients

½  teaspoon coriander seeds
1 teaspoon rainbow pepper corns
1 cardamom pod, cracked
1 teaspoon cumin seeds
½  teaspoon caraway seeds
3 cloves garlic2 cups cilantro leaves
4 -6 hot green chilies, chopped (any type is fine- Serrano, jalapeño, cayenne a combination of them all is best)
½ cup olive oil
½ teaspoon lemon zest
1 teaspoon lemon juice

Directions

Place all the ingredients in a blender and blend until smooth.  An emersion blender can also be used.  Store in the refrigerator for up to three weeks.  Use on eggs, meats, fish and vegetables.

Buttermilk Herb Ranch

Makes approx 1 ½ cups

Ingredients

½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons grated red onion
1 tablespoon shallot, chopped fine
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped

Directions

In a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste.