Chef Chris Cosentino's Negroni Recipe

Negroni Recipe

Ingredients:
- 1 oz junipero gin
- 1 oz Campari
- 3/4 oz Sweet Vermouth
Orange twist
4 juniper berries 2 for garnish
1 fresh bay leaf

Directions

Combine all ingredients in an ice filled shaker including 2 juniper berries & bay leaf. Shake until well chilled and strain into a chilled cocktail glass on the rocks. Garnish with a orange twist & 2 juniper berries. To make a orange twist, cut about a 1 1/2 inch by 1 inch peel off a ripe navel orange, with a vegetable peeler. Be sure to get just the skin and as little of the pith as possible. Simply drop the twist in the drink.

Chef Chris Cosentino's Salsa Piquante

Salsa Piquante
Serves 10

1 red onion
6 red fresnos
2 tbsp orange juice
2 tbsp orange zest
2 cups picked flat leaf parsley
2 serranos
8 dried sweet peppers
3 dried cayenne peppers
4 dried cascabels
1/2 cup extra virgin olive oil
½ cup olive oil
Kosher salt
Black pepper

Directions

Fine dice the red onion and the red Fresno chilies being sure to reserve the ribs and seeds from the chilies. In a blender place all the dried chilies with seeds, but stems removed, the serrano's and the centers of the red fresno with ½ cup of olive oil blend on high until the oil is red about 4 minutes. Once finished pour the chili puree into a mixing bowl and add the fine diced red fresno, and red onions mix well. With a micro plane zest a orange into the bowl then squeeze and strain the juice as well. To finish chop the flat leaf parsley mix in the bowl with the extra virgin olive oil and season with salt and fresh ground pepper, let sit for 2 hours at room temp for it to develop its flavor.

Chef Chris Cosentino's Salsa Verde

Salsa Verde
Serves 10

1 cup parsley leaves
1 cup chervil leaves
½ cup tarragon
¼ cup minced chives
1 tsp lemon zest
1 yellow onion
3 cloves garlic
2 tbsp salted capers
1 tbsp red wine vinegar
Kosher salt
Black pepper
¾ cup Extra virgin olive oil

Directions

First soak the capers in cold water to remove the extra salt, and then fine brunoise the yellow onion an season with a pinch of salt and macerate with the red wine vinegar. After washing and picking the herbs, be sure they are dry before coarsely chopping them. Place in a mixing bowl adding each herb after it is chopped; with a micro plane zest 1 lemon into the bowl then micro plane the garlic as well. Squeeze the vinegar from the brunoise onions and add to the herb mixture being sure to mix well. Season with salt and fresh ground black pepper, then add the olive oil to cover about ½ cup if you want it looser add more oil. Finish seasoning to taste I more acid is need add some lemon juice and let rest for 1 hour before serving so the flavor develops.

Chef Aarón Sánchez' Guacamole

Guacamole

2 mashed avocados
Quarter cup of diced tomato
Quarter cup of diced white onions
1 teaspoon Mexican Oregano
1 jalepeno finely minced
Juice from one lime
1 tablespoon chopped Cilantro
1 teaspoon kosher Salt

Mash the two avocados and add the rest of the ingredients. Mix well.

Chef Aarón Sánchez' Salsa Picante

Ingredients

4 dried arbol chiles, stemmed
1 pound plum tomatoes, halved
1/2 white onion, chopped
1 clove garlic, minced
1 teaspoon dried oregano (preferably Mexican)
Juice of 1/2 lime
Pinch of sugar
Kosher salt
Fresh cilantro, for garnish

Directions

Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes.
Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning, until charred. Transfer to a food processor. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky. Set aside, about 1 hour. Garnish with cilantro.

Chef Aarón Sánchez' Salsa Verde

SALSA VERDE

Makes 2 cups


1/4 cup distilled white vinegar
2 jalapeños, roughly chopped (yep, seeds, too)
4 garlic cloves, peeled
4 dried bay leaves
1/2 cup chopped flat-leaf parsley leaves
1/2 cup chopped cilantro
1/4 cup chopped fresh oregano
1 cup olive oil



Add the vinegar, jalapeño, garlic, and bay leaves to the blender jar, puree until smooth, and strain through a fine mesh strainer into a bowl. Stir in the herbs, and pour the olive oil in slowly and steadily, whisking the whole time. Season with salt and pepper to taste.

Chef Aarón Sánchez' Smokin' Rita Cocktail

The Smokin’ Rita

1.5 oz Gran centenario anejo
1 oz Grand Marnier
.5 oz fresh lime juice
1 oz Float of del maguey mezcal