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Bites by Chef Quezada

August 21, 2015
Bites by Chef Quezada-10371

Tamarind Martini Recipe - Summer Foods by Chef Sandra Quezada Oh boy, do we have a special treat for you today!  Chef Sandra Quezada of Tunnel Bistro in Texas is sharing with us some of her favorite summer dishes.  And the best part?  She’s even given us some of the delectable recipes.  From an ingenious tequila shot in a hollowed out cucumber slice to a mouth-watering shrimp cocktail served in a coconut, these are the dishes that warm-weathered dreams are made of.  So get ready to jot down these exclusive recipes and feast your eyes on these scrumptious plates, it’s time to sit poolside with Chef Quezada!

TAMARIND MARTINI
 
 
INGREDIENTS
  1. 1 ounce of Tamarind Pulp
  2. 1 ounce of vodka
  3. 1/2 tablespoon of granulated sugar
  4. 2 tablespoons of chile powder
  5. Mint (for garnish)
  6. Ice
INSTRUCTIONS
  1. Line a martini glass with the chili powder. Set aside.
  2. Blend the tamarind pulp and sugar together in a food processor. Strain the pulp juice into a martini shaker. Add the ice and vodka to the shaker and shake vigorously.
  3. Pour the drink into the martini glass and garnish with the mint. Enjoy!

 

 

HALIBUT CEVICHE
 
INGREDIENTS
  1. 1 lb boned, skinned halibut
  2. 1/2 cup of lime juice
  3. 1/2 cup of pineapple juice
  4. 1 serrano chili (minced)
  5. 1 cup of red onion (minced)
  6. 1 tablespoon of garlic (minced)
  7. 1/4 cup of cilantro (chopped)
  8. 1 to 1 1/2 teaspoons of hot sauce
  9. Salt (to taste)
  10. Pineapple salsa (to taste)
INSTRUCTIONS
  1. Rinse the fish and pat dry. Cut it lengthwise into 1/4 inch thick strips, then stack two or three strips at a time and cut into pieces approximately 1 to 1 1/2 inches long. Place in a bowl, pour lime juice over the fish, and mix. Set aside.
  2. In a 2 quart pan over high heat, bring the pineapple juice, onion, and garlic to a boil. Cook 2 minutes. Stir in the fish mixture and remove from heat. Let it cool about 5 minutes and then chill until cold (up to 4 hours).
  3. Stir in cilantro, hot sauce, and salt to taste. Serve in martini or wine glasses and garnish with pineapple salsa. Serve with taro chips if desired.

Halibut Ceviche Recipe - Summer Foods by Chef Sandra Quezada 1

Summer Foods by Chef Sandra Quezada 3 Summer Foods by Chef Sandra Quezada 4 Summer Foods by Chef Sandra Quezada 10 Summer Foods by Chef Sandra Quezada 8 Summer Foods by Chef Sandra Quezada 6 Summer Foods by Chef Sandra Quezada 7 Summer Foods by Chef Sandra Quezada 9 Summer Foods by Chef Sandra Quezada 1 Summer Foods by Chef Sandra Quezada 2 Summer Foods by Chef Sandra Quezada 5 Photographer:  David Pezzat Photographers // Event Planner: Destination WE // Caterer: Tunnel Bistro Submitted via Two Bright Lights

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