Theme: Baja influenced Cider with layers of Cucumber, Mint and Lime
Papas Bravas
Patagonia Organic Taco Seasoning / Roasted New Potatoes / Leeks / Farm Fresh Egg / Picked Herbs
Serves 4-6
Olive Oil
½ Leek, Sliced and Washed
½ Yellow Onion, Finely Diced
3 Cloves Garlc, Minced
1.5 T Patagonia Organic Taco Seasoning
¾ C House-made Aioli (2 Egg Yolks)
1 Splash Aged Sherry Fino
Salt and Coarse Cracked Black Pepper
8 Large New Potatoes, Washed, Skins on, Cut into 1” Cubes and Roasted
¼ Cup Flat Leaf Parsley Leaves, Picked
¼ Cup Oregano Leaves, Picked
¼ Cup Lovage Leaves, Picked
Pre-Set the Oven for 375 degrees F
Toss Papas in Salt, Black Pepper and ½ T Taco Seasoning
Roast until Tender
While the Potatoes are Roasting, heat up ½ Cup of Extra Virgin Olive Oil in a -Saute Pan and Cook the Onions and Leeks until Translucent. Add in the Garlic and Saute for One Additional Minute
While the Oil is Hot, add 1 T Taco Seasoning and Cool
In a Food Processor, add your Egg Yolks and slowly Stream in the Seasoned Olive Oil, Onion, Garlic and Taco Seasoning Mixture. Add a splash of Sherry Fino and Mix until well incorporated
Pick Parsley, Lovage and Oregano. Gently dress the Herbs in Extra Virgin Olive Oil and a pinch of salt before serving
At the last moment, fry a Farm Fresh Egg to complete this dish
To Assemble: Place Roasted Potatoes in a shallow dish. Dress them with the House-made aioli and top with a Fried Farm Fresh Egg. Finish with a generous portion of Picked Herb Salad and Enjoy!
Gazpacho
Patagonia Aji Molido / Bona Furtuna Olive Oil / Early Girl Tomatoes
Serves 8 -12
2# Early Girl Dry Farmed Tomatoes, Cored and Cut into Chunks
1 Anaheim Pepper, Cored and Seeded, Cut into Chunks
1 English Cucumber, Peeled , Seeded, Cut into Chunks
4 Cipollini Onions, Peeled, Cut into Chunks
3 Cloves Confit Garlic, Strained
2 T Vinagre de Jerez – Sherry
½ T Lemon Zest
1 T Patagonia Aji Molido + Some for Garnish
½ Cup of Extra Virgin Olive Oil + Some for Garnish
Salt to Taste
¼ Cup Picked Parsley Leaves
¼ Cup Picked Oregano Leaves
¼ Cup Picked Lovage Leaves
In a Blender, combine all of the ingredients above except the fresh herbs at the bottom of this recipe
Cool the Gazpacho completely and garnish with Extra Virgin Olive Oil, a healthy portion of Herb Salad and a pinch of Patagonia Organic Aji Molido Spice.
Scallop Ceviche
Patagonia Chimichurri Peanuts/ Finger Lime / Whiskey Barrel Aged Fish Sauce
Serves 6-8
1# Bay Scallops
2 Serrano Chilis, Seeded, Minced
1 Bunch of Fresh Scallions – Sliced Thin on a Bias
½ Cup Red Onion, Finely Diced
1 Bunch Cilantro, Chopped Fine
1/2 C Lime Juice, Freshly Squeezed
1/3 Cup Whiskey Barrel Aged Fish Sauce
1 Cup Toasted Peanuts, Chopped
1 ½ T Patagonia Chimichurri Spice Blend
3 Finger Limes, Rolled
1 T Extra Virgin Olive Oil
Slice Bay Scallops in Half
Roll Finger Limes by cutting in half and gently rolling from the end to the cut center to remove the citrus “caviar”
Toss the Chopped Peanuts with Extra Virgin Olive Oil and Chimichurri Spice Blend
In a shallow bowl, combine all of the ingredients EXCEPT the seasoned Peanuts and Cilantro
Allow scallops to marinate for a minimum of 2 hours and up to 12
Once the scallops have been cooked in the citrus juice, mix them with Peanuts and Fresh Cilantro
Enjoy chilled
