Smokey Bloody Maria - European Bartender School
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Happy New Year, and Happy Bloody Mary Day!
At #EuropeanBartenderSchool we’ve shaken up the classic, and made an extra special Bloody Mary for today made with Mezcal and Gazpacho - have a great 2017!
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Windset Farms & Chef Ned Bell | Tomato Pepper Gazpacho
Buy Local. Eat Natural. and Windset Farms is pleased to share Chef Ned Bell's recipe for Tomato Pepper Gazpacho. This chilled soup can be garnished many ways or have ingredients added to take it from simple to luxurious. This is a refreshing soup to serve family style or individually as a starter or a unique dessert. Also makes a charming summertime brunch conversation starter.
Get the recipe at
Shared with permission by windsetfarms.com
Pedro Pascal: No Good Mexican Food in NYC??
Are you sure about that? Respectfully, here's 5 spots we think are worth a try, and maybe come to the defense of the many Mexicans and Mexican-owned establishments that call NYC home. You can get tacos, chalupas, micheladas, and more, and we think they give Los Angeles a run for its money. Have you hit these places? Drop us a line in the comments.
Ollin
339 E 108th St, New York, NY 10029
Corona Plaza
40-04 National St, Queens, NY 11368
NEWYORKTITLAN
1525 Gates Ave, Brooklyn, NY 11237
Tacos El Bronco
850 5th Avenue, Brooklyn, NY 11232
Evelia's Tamales
(when on the street)
On Junction Blvd at P4XJ+P94, Queens, NY 11368
(brick&mortar)
96-09 Northern Blvd, Queens, NY 11368
Michelada House
88-19 Roosevelt Ave, Queens, NY 11372
CONNECT-
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✅ FOLLOW US ON TIKTOK: @righteouseats
Windset Farms: Tomato Pepper Gazpacho
Windset Farms presents Chef Ned Bell from the Four Seasons in Vancouver on Global TV's Saturday Chefs program. We're proud to showcase this Tomato Pepper Gazpacho featuring our fresh Maestro bell peppers, Fresco mini cucumbers and Allegro tomatoes.
This legendary chilled soup can be garnished many different ways or have ingredients added to take it from simple to luxurious.
This is a refreshing soup to serve family style or individually as a starter or a unique dessert. Also makes a charming summertime brunch conversation starter.
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Ingredients:
2 cups roasted and peeled Maestro® sweet red and yellow peppers
2 cups peeled and diced Fresco® mini or long English cucumbers
2 cups halved and salted Allegro® Tomatoes
1 cup fresh cherries, pitted and diced (BC strawberries or raspberries are an equally delicious substitute)
1 clove garlic
Concerto®, Lobster, Cherry & Balsamic Relish
Ingredients:
1 cup pitted & diced cherries (or BC strawberries or raspberries)
1cup halved Concerto® grape tomatoes
1 cup lobster, diced
2 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
2 tsp sea salt
1 tsp black pepper, cracked
Instructions: Soup
Preheat oven to 400°F
Roast peppers in the oven until skins blister, approximately 30 minutes
Peel peppers, skin and dice cucumber
Blend peppers, tomatoes, cucumbers, cherries and garlic together in a food processor until smooth
Season with salt & pepper
Instructions: Concerto®, Lobster, Cherry & Balsamic Relish
Combine diced grape tomatoes, cherries, lobster, vinegar, olive oil, salt and pepper in mixing bowl
Congratulate yourself
Ladle soup into bowls and garnish with relish
Watermelon Gazpacho Recipe | Vegetarian Recipes | Food How To
Latin cooking authority Ingrid Hoffmann visited our New York City studio to share a favorite recipe from her latest book, Latin d'Lite, her perfect-for-Summer watermelon and blueberry gazpacho. (Side note: we love the cookbook's watermelon-mango salsa, too.) Ingrid offered modifications to the recipe to adjust for seasonal variations, so it can be enjoyed year-round. Watch the video for these tips and to see how it's made, then get the recipe on the site.
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Mexican Spiced Gazpacho Recipe: The Chef's Pantry with Anna Rossi
We are making an authentic Mexican Spiced Gazpacho with a Creamy Shrimp Relish paired with Aloe Margaritas. Anna Rossi is joined by Chef Billy Jimenez from Casa Caña! COOK WITH US, RECIPE BELOW!
Mexican Spiced Gazpacho: Yield – about 1 Gallon
2.5 lbs Roma Tomatoes 1in dice
1 each English Cucumber peeled 1in dice
2 each Fresno Pepper Seeds removed 1in dice
1 each red bell pepper seeds removed 1in dice
2 TBSP Mexican Oregano
2 TBSP Worcestershire
2 TBSP Sherry Vinegar (A Vinagre de Jerez works best)
2 TBSP Agave Nectar
1 TBSP Sea Salt
½ tsp Ground Black Pepper
6 each large garlic cloves minced
1 each large red onion 1in dice
1 TBSP Ground Ancho Chile
1 TBSP Ground Annatto Seed
¼ tsp Ground Cumin
½ tsp Smoked Paprika
1 pinch Ground Cinnamon
1 cup Extra Virgin Olive Oil (EVOO)
Tomato Juice as needed
Fresh Lime Juice to taste
1. Add Diced tomatoes, agave, cucumber, Fresno peppers, bell pepper, Mexican oregano,
Worcestershire, sherry vinegar, sea salt, black pepper, ¼ cup EVOO in a coverable container,
mix thoroughly, and set aside.
2. In a small sauté pan, bring ¼ cup EVOO to medium heat. Add the red onion and minced
garlic and cook until onions are translucent and garlic starts to brown. Add ancho, annatto,
cumin, paprika, and cinnamon. Toast until the aromas are strong, about 20-30 seconds. Add
to the vegetable mixture and mix thoroughly.
3. For best flavor, allow mixture to marinate overnight.
4. Purée mixture in blender adding remaining EVOO while blending to create smooth creamy
texture. Add tomato juice as needed if mixture gets too thick.
5. Season to taste with lime juice and more salt if needed.
6. Chill and Serve
Creamy Shrimp Relish: Yield – 2 Cups
10 each 21/25 shrimp peeled and deveined ½ in dice
2 TBSP Extra Virgin Olive Oil (EVOO)
Salt and Pepper to Taste
½ cup Jicama ¼ in dice
¼ cup Celery ¼ in dice
2 each piquillo peppers ¼ in dice
½ cup sour cream
2 TBSP Cilantro, chopped finely
3 each lime zest
Fresh lime Juice to taste
1. Season the diced shrimp with salt and pepper. In a sauté pan, bring the EVOO to medium
high heat. Cook the shrimp until. Remove and chill.
a. Grilling the shrimp is would also add a nice flavor.
2. In a bowl, combine the jicama, celery, piquillo, sour cream, cilantro, and lime zest and mix
thoroughly. Add the chilled shrimp and season with salt and lime juice.
Dish Plate Up:
1. Place a spoonful of the relish in the center of a bowl.
2. Pour the gazpacho around the relish.
3. Garnish with chopped cilantro or cilantro leaves if desired.
4. Eat it up. Scarf it down.
Aloe Margarita
3 fl oz Milagro Silver tequila
3 TBSP Triple Sec
3 TBSP Fresh Lime Juice
1 TBSP Agave Nectar
3 fl oz Aloe Vera
1 each lime wedge
1. Mix all ingredients together. Pour over ice and garnish with lime wedge.