🕘 Mar 24th, 2020
What a better way to keep busy and feed the soul than cooking some of our favourite things. Every week we will feature one cocktail and one recipe we hope you try at home! From the social distance kitchen this week: TACO TUESDAY

Passionfruit Pisco Sour

2 oz Pisco
3/4 oz Passionfruit Simple syrup ( if you don’t have use regular- Simple recipe below)
1/2 fresh squeezed Lemon Juice
1 egg white
Combine the above ingredients in a martini shaker and dry shake for 30 seconds, add ice, shake again. Strain into coupe glass and top with bitters, dehydrated orange

How to make dehydrated citrus

With a knife or mandolin, think slice your orange ( or lemon or lime) Lay flat on a parchment paper lined baking sheet and cook in oven at 225 for 1.5 hours. Will last 2 weeks in your pantry

Simple Syrup

1/2 Cup Sugar
1/2 Cup Water

Add the sugar and water into a saucepan on medium heat, stir until sugar is dissolved and liquid has reduced a little.Keep refrigerated and will last up to one month

Baja Fish Tacos with Mango Peach Salsa

For the Fish
1 large Fish Filet ( like Cod)
1 Cup Flour
1tsp baking powder
1tsp salt
1 egg
1 cup beer

In a bowl combine, flour, salt and baking powder, in another bowl, lightly beat egg and add in beer. Add wet ingredients into dry ingredients.

Cut fish into small pieces and drench in batter, fry in a saucepan with 1” oil on medium-high heat until crispy

What you need to make fresh corn tortillas

-1.5 cups of masa flour
-2/3 cup of water
-Tortilla press
Combine water and flour together to make a dough, pinch of 2” balls on the dough and flatten in the press between 2 pieces of wax paper. Two at a time transfer to nonstick pan on medium-high heat, cook on each side 30 seconds until you start to see specks and the tortillas dry out slightly

Mango Peach Avocado Salsa

1 mango
1 peach
1 avocado
1 fresh lime

Cube the Mango, peach, avocado into a medium bowl, Top with sea salt and squeeze of one fresh lime

Quick Pickle Red Onion

1 red onion. Thinly sliced
1 cup white vinegar
1 tbsp Sugar
1 pinch of salt

Combine all the above in a medium bowl, top bowl with boiling water. Let stand 30 minutes to 1 hr. Drain and serve.

Valentino Aioli

2 tbsp Valentino Hot sauce ( or your favourite)
4 egg yolks
1/2 cup olive oil

Whiskey hot sauce and eggs together and slowly add in the olive oil while continuing
to whisk.

Have an idea for a dish you’d like us to feature? Let us know! catering@lazygourmet.ca

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